{"id":561,"date":"2023-08-21T10:43:42","date_gmt":"2023-08-21T10:43:42","guid":{"rendered":"https:\/\/www.dovesfarm.co.uk\/?p=561"},"modified":"2023-08-21T12:52:14","modified_gmt":"2023-08-21T12:52:14","slug":"pastry-making","status":"publish","type":"post","link":"https:\/\/www.dovesfarm.co.uk\/hints-&-tips\/pastry-making","title":{"rendered":"Pastry Making"},"content":{"rendered":"\n

Many classic and traditional bakes are made with pastry which is best made with a Plain White Flour<\/a> or Fine Plain Wholemeal Flour<\/a>. You only need to add butter or baking block and water to start making your own delicious Shortcrust Pastry<\/a>, a much quicker process than many people realise and ideal for everyday bakes such as Quiche Lorraine<\/a>. The basic pastry ingredients are also used to make Sweet Pastry<\/a>, ideal for a Lemon Tart<\/a>, Puff Pastry<\/a> for small Eccles Cakes<\/a>, Flaky Pastry<\/a> for tasty Sausage Rolls<\/a>, Hot Water Pastry<\/a> for traditional raised pies and Choux Pastry<\/a> for Profiteroles with Chocolate Sauce<\/a>, the most perfect and delicious dessert.<\/p>\n\n\n\n

Here are our top tips for best results when making pastry<\/p>\n\n\n\n