Everybody loves a good pie and as winter hits, it becomes a comforting favourite. Making your own is as simple as a bit of pastry and filling know-how. Your pastry choices Shortcrust Shortcrust pastry is a versatile and commonly used pastry for savoury pies.
It has a crumbly texture that complements rich fillings. This type of pastry is made by rubbing butter into flour until the mixture resembles breadcrumbs, then adding cold water to form a dough. It is particularly suitable for meat pies, quiches and vegetable pies.
Its sturdiness provides a solid base that holds up well with moist fillings. Shortcrust pastry recipe Puff Puff pastry, with its light and flaky layers, is ideal for pies where a delicate crust is desired. It is made by folding layers of dough and butter multiple times to create its characteristic flakiness.
This pastry is perfect for pies such as chicken pot pie and beef Wellington, where the lightness of the pastry contrasts beautifully with the savoury fillings. However, it can be more challenging to work with due to its tendency to puff up and become quite flaky. Buying puff pastry in the freezer section, rather than attempting to make it from scratch, is a no-judgment zone.
Of course, if you want to make your own, by all means...
Puff pastry recipe Flaky A flaky pastry is a bit of a shortcut pastry, based on a puff. And is readily found in supermarkets. But here’s how to make it yourself, if you have the time.
Flaky pastry recipe Hot water crust Hot wate.
