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To Glaze Pastry

Appears in
top 1000The Robert Carrier Cookbook
The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About
Pastry is generally glazed before being put in the oven, except when it has to be baked for a long time.

When a rich deep colour is wanted on a meat pie, brush over the pastry with egg yolk mixed with a very little water. For a lighter colour, use the egg (yolks and whites together), or egg and milk, or, for the plainer kinds of pastry, milk alone.

Sweet pastry is generally glazed with lightly beaten white of egg and sugar, with milk, or with water and sugar.

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