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Making perfect pastry Pastry has a reputation for being one of the hardest things to master in the kitchen - but there is one basic secret that can unlock flaky, light pastry for you! I'm not going to offer you a pastry recipe here today - use which ever one you like - nor will I tell you which fat to use in your pastry. I make a basic french pastry using just butter, no shortening, but some people like to mix and match their fats. Whichever fat your recipe calls for or you prefer, is fine; however, there is one terribly important thing to remember: temperature. If the butter or fat gets too soft or even begins to melt a little, the result will be a hard, flat pastry. The key with pastry is to make sure the butter (or the fat) is coming straight from the fridge. And put your bowl and pastry cutter into the fridge for a few minutes before you start! Try to avoid handling the pastry with your hands until you must - use the pastry cutter to its best advantage. You will be amazed at the difference this makes to your pastry! This tip also applies to any other recipe that asks for cold butter to be cut in to flour, so consider it when making scones or biscuits.

Contributed by ScotiaMade Paper Goods on February 18, 2008, at 1:46 PM UTC.

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This intel was contributed by ScotiaMade Paper Goods ScotiaMade Paper Goods

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