Types of Pastry…

Making the right pastry for dishes is as important as the filling itself. Although most recipes include the name of pastry that is recommended for the dish, it helps to have an idea of which pastry suits what and how to make it. Believe or not, it is only few basic types of pastry, and the whole baking world is resting on their shoulders. Of course, there is a lot more types of dough, using in baking department, but as long you master the fundamentals, you will be always god to go.  At their core, all pastries are doughs made from fat (usually butter), flour, and water (with the occasional egg). Remarkably, is that from these few simple ingredients some of the globe’s most decadent and beloved desserts are born including pies, tarts, croissants, eclairs, strudels and more. Similarly, on the pastry menu, are favorite foods such as baguettes, quiches, meat, and mince pies, souffles – and any many more… The technique of preparing each type of cake is different, but the preliminary steps are the same.

However, it is important to keep the correct proportions when preparing any pastry dough. If the amount of liquid in relation to the dry ingredients is too small, then during baking the starch in the flour will not stick sufficiently and the dough will not swell. The baking is so easy to crumble and become stale. If, on the other hand, too much liquid is used, some of it will not be absorbed by the dry ingredients, leaving the dough very moist and creating a sticky build-up.

In order to thoroughly combine all the ingredients, first knead the dough thoroughly. Proper kneading of the dough is decisive for the further course of its processing and for obtaining the appropriate quality of confectionery. By kneading the dough, the protein substances of the flour swell and then permanently absorb the liquids, making it cohesive and ductile.

Shortcrust Pastry

This is probably the most versatile type of pastry as it can be used for savory and sweet pies, tarts, and flans. There are several different ways of making shortcrust pastry.

Biscuit pastry

This type dough is like puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants.

Puff Pastry

This is one of the “flaked pastries” characterized by fat and air being trapped between the layers of the pastry dough to give a flimsy, light, and crisp finish. Considered as the ultimate expert pastry, this type is time-consuming and labor intensive, but after all worth making. It is used for savory pie crusts and as wrapping for meat and poultry, as well as vol-au-vents, cream horns and mille feuilles.

Flaky Pastry

Used as a crust for savory pies, sausage rolls, Eccles cakes and jam puffs, flaky pastry is best made in cool conditions and must be chilled during and after making, to prevent the fat content from melting out under cooking conditions. Used as a crust for savory pies, sausage rolls, Eccles cakes and jam puffs, flaky pastry is best made in cool conditions and must be chilled during and after making, to prevent the fat content from melting out under cooking conditions.

Rough Puff Pastry

This one type is a cross between puff and flaky pastry. It is also good for sausage rolls, savory pie crusts and tarts and has the advantage of being easier to make than puff pastry but is as light as flaky pastry.

*FACT: All three of these flaked pastries need similar care.  You must handle it as little and as lightly as possible. Fat and dough content should be of the same consistency and temperature. Roll pastry evenly without stretching it or forcing out air. Brush with beaten egg glaze before baking.

Choux Pastry

This incredibly light specialty pastry is used in the making of éclairs, profiteroles, and cream buns. Air lifts the pastry during cooking to treble in size…all those cream-filled delights.

Filo Pastry

This type is made in very thin sheets and used as a casing for numerous delicate savory and sweet dishes. Made with high gluten content flour, filo is exceedingly difficult to make and needs careful handling because it is such a thin, fragile pastry that dries out quickly. Some people prefer to buy readymade filo pastry, but even that is not easy to use. It must be brushed with oil or melted butter/ghee before shaping and cooking.

Suet Crust Pastry

A traditional, British, pastry used for steamed or boiled puddings, dumplings, and roly-poly puddings. Steak and kidney pudding are famously made with suet crust pastry as is spotted dick and treacle pudding. Made with self-rising flour, shredded suet and for some lighter recipes, fresh white breadcrumbs, suet crust pastry should have a light spongy texture-it is very filling though!

Hot Water Crust Pastry

Molded by hand while warm and used for raised meat and game pies. Hot water crust pastry is a rich and crisp specialty. Plain flour, salt, egg yolk and lard boiled up with water are the ingredients which, once mixed, kneaded, shaped and rested, can be used to line a hinged tin pie mold, or molded over a large floured jam jar. Once set, the dough is filled, covered, sealed, and decorated before being baked.

Pate Sucree Pastry

As the name suggests, this pastry is French. It is a sweet pastry that incorporates sugar and egg yolks for a rich, sweet result. Usually baked blind, it gives a thin, crisp pastry that melts in the mouth. Perfect for tarts.

These are a few of the basic pastry types. Making pastry is not something extremely difficult and with a little practice and attention to a few important details everything will work out perfectly:

correct fat to flour ratio-roughly half as much fat to flour; add water carefully and slowly, preferably from the fridge; handle pastry as little as possible; avoid over-flouring the rolling pin and board; always preheat the oven to the recommended temperature; you will be making pies, puddings and parcels with confidence.

So now, when you are ready, equipped with the basic knowledge, its time to rolled up the sleeves and start baking some hot and crispy deliciousness.  Whatever you bake, just enjoy!