The Australian Women’s Weekly Food


Pastry is one of those things in the culinary world that is well worth mastering – especially the ever-popular shortcrust pastry, be it sweet or savoury. Frozen sheets of various types of pastry, including sweet and savoury shortcrust, are readily available in supermarkets and no home freezer should be without them for those last-minute tops for pies, turnovers and pasties.

Goodies made using pastry are usually eaten in the cooler months, and ideally, pastry should always be made in a cool kitchen. Allow yourself time to make your own pastry; it’s well worth it.

As with any cooking method, but particularly baking, there are a few rules worth following. Use a good basic recipe like the one here and follow each step and the rules very carefully.

Perfect pastry

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