Types of pastry
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Filo pastry
This is made with high gluten
content flour by hands gently
rolling, stretching or pressing
the dough into very thin sheets.
It is a thin and fragile pastry that
dries out quickly.
Examples:
samosas, baklava,
borek and spring rolls
© FAB and AHDB 2011
Short crust pastry
Fat is rubbed into the
flour using fingertips or
a food processor before
adding liquid. The
pastry is rested and
chilled before being
used.
© FAB and AHDB 2011
Examples: savoury
and sweet pies, tarts
and flan
Choux pastry
Fat is boiled with a water mix
before flour is quickly added.
This mixture is then beaten and
eggs are slowly added. The
mixture is piped onto a baking
tray. After being baked the
pastry is pierced to release the
steam.
© FAB and AHDB 2011
Examples: Cream buns,
éclairs and profiteroles.
Hot water crust pastry
Plain flour, salt, egg yolk and
lard melted with hot water. The
pastry can be used to line deep
tins of moulded over containers
while still warm.
© FAB and AHDB 2011
Examples:
Pork pie and other
meat pies.
Rough puff or flaky pastry
Examples: sausage rolls, savoury
pie crusts and tarts.
The pastry is baked at a
high temperature initially
and then finished being
baked at a slightly cooler
temperature.
© FAB and AHDB 2011
Suet crust pastry
Examples: steak and
kidney pudding, spotted
dick pudding and treacle
pudding.
© FAB and AHDB 2011
This pastry is made with
self-raising flour,
shredded suet and
sometimes white
breadcrumbs. Suet crust
pastry should have a
light spongy texture.