Snacks: We offer you a pastry being the perfect mix between the United States and France! Here, these New-York Rolls extra ...

This wet dough is what will create the steam and ... All you have to do is follow the recipe and keep your cool. As you make the pastry, the temperature of the butter will creep up a little ...

Chilling the dough between each stage of making puff pastry is vital. Raw shortcrust, puff and flaky pastries can be kept wrapped in cling film in the fridge for two or three days before rolling ...

Puff pastry, whether store-bought or homemade, is made up of layers of laminated dough, which helps to give the pastry its ...

Then, when you want to make pastry, place your weighed butter in ... and use a full-body rocking motion to knead the dough, aiming to keep it rectangular at all times. I found it tricky not ...

If you don't have a food processor, you can use a pastry cutter, 2 forks or your fingertips to mix the dough. So, make a batch, or several, of my plain or savory All-Butter Pie Crust this week ...

Invariably, the size of pastry sheets will not fit your tins without some wastage. Make sure you buy an extra packet of pastry to ensure you have enough. You will need some sort of pie tin.

The best flaky pastry is made with ... So be patient. Make small tweaks with each new pie. Try different fillings each season. Get used to the feel of dough in your hands. Become familiar with ...