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Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. It is a mixture of flour and liquid, usually enriched with fat, forming a light dough and is usually kept in the fridge until it is needed to be used. There are many different types of pastries. One or two of the more popular doughs are puff and short crust.
Puff pastry is used in a range of French sweet pastries such as croissants, and it can also be used to wrap up appetizers and other savory foods. It requires a hot oven with the greatest heat coming from the bottom, so that the dough may properly rise. This kind of pastry has a much higher fat content than short pastries and uses a special rolling and folding technique to create fine layers of dough that trap air between them.
This dough is often used in French pastries, it is formed from layered fat and dough this Pastry is a light, flaky pastry made by layering shortening and needing the dough, then rolling out and folding the dough repeatedly. Puff Pastry is a deliciously light, flaky pastry made from dozens of layers of specially prepared pastry dough. Puff pastry is a type of traditional French pastry which is made by repeatedly folding a dough around a block of butter. It is just as easy to work with as refrigerated dough or pie crust dough, but the results are far more impressive and special because of the butter that is carefully rolled into this great dough, it is known as Pâté feuilletée in France, and is used in the making of Napoleons, palmiers, croissants, allumettes, turnovers, en croute dishes, pithiviers, tartes tatain, beef Wellington, bouchées, and vol-au-vents. Puff pastry is a what we call a 'flaked' pastry and is made by placing pats of butter between layers of pastry dough.
Short crust Pastry is slightly heavier than puff and is normally used for more savoury dishes such as Steak and Kidney pies, but like puff it marries itself to both sweet and savoury . It is prepared with equal amounts of butter flour and lard , you are able to take a slightly heavier approach with this dough kneading it more,though it is a lot easier to handle and if prepared right the results are rewarding.
Thanks for reading these few facts about pastries.
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Mini quiches
Makes 12
Ready in 45 minutes
Price per serving 38p
4 spring onions, sliced 1tbsp olive oil 75g thick sliced cooked ham 4 Semi-Dried Tomatoes, drained 100g Cheddar 500g Ready To Roll Shortcrust Pastry Flour, for rolling out 2 large free-range eggs 200ml single cream
Preheat the oven to 190C/170C Fan/Gas 5. Before the children start cooking, get the filling ingredients ready for them. Fry the spring onions in the oil for 2-3 minutes until soft but not coloured. Cut the ham and tomatoes into small pieces and grate the cheese. Now it's time for the children to take over. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Cut out 12 x 9cm or 10cm rounds with a cutter or bowl and put them into a 12-hole bun tin. Put a little ham, tomato, spring onion and cheese in each pastry case. Beat the eggs and cream in a bowl until evenly mixed. Season with black pepper, then pour into a jug. Carefully pour a small amount of the cream mixture into each case until it almost comes to the top. You may have leftovers, which you can freeze ready to make more quiches later. Bake for 20 minutes or until the filling is puffed up and the pastry is cooked. To freeze: pack into a rigid container and freeze for up to one month. Defrost, then heat through in a medium oven.
Variations You can make different fillings for the quiches. Try...
* Leaving the ham out for a vegetarian option.
* Using different cheeses such as blue cheese or Emmenthal.
* Replacing the ham with tuna, prawns or smoked salmon.
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