RULES FOR A GOOD PASTRY
Pies and pastries are made up of chicken pie, turkey pie, meat pie, fish pie, mushroom pie, etc. For us to be able to make a good one, their are basic rules we need to follow: 1. keep ingredients and utensils as cool as possible. 2. Use a large bowl rather than a small basin for short crust pastry so that you will have enough air space. 3. Sieve the flour with salt before mixing. This lightens the dough. 4. When rubbing fat into the flour, lift hands as much as possible so that air is introduced into the dough. 5. Rub in fat only with forefingers and thumb. Too much pressure when rubbing in fat will make pastry too sticky. 6. It is always better to use plain flour for all pastry. A lot of people prefer self-rising flour for short pastry, especially when the proportion of fat is decreased. If you are successful with self-rising flour, do not change . For richer pastry, it is wise to use plain flour. 7. The consistency of the dough is very important. Be careful not to make it...