The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled or

1. Done By: Tina Lewis

2. What is Pastry?
Pastry is a dough made from flour, fat and water. Eggs, cheese or sugar
can be added for a richer dough. A variety of dishes can be made with
the different kinds of pastry.
Characteristics of good pastry
 Light golden brown colour
 Lightness- not heavy, doughy or soggy
 Flakiness (in puff, rough and flaky)- layers of dough should have thin flakes; crust
should be flaky with lots of very tiny blisters on the surface.
 Tenderness- beaks easily when bitten or cuts readily with a fork without crumble.
 Shortness- shortcrust pastry should crumble easily without breaking up
 Acceptable flavour.

3. Short crust
Shortcrust pastry is a type of pastry often used for
the base of a tart, quiche or pie. It does not puff up
during baking because it usually contains no
leavening agent. It is possible to make shortcrust
pastry with self-raising flour.

4. Puff
This is the richest type of pastry since it contain
equal weights of fat and flour. The method of
incorporating the fat with the flour is different from
shortcrust and Flaky.

5. The following video is a demonstration of
how to make the shortcrust and puff pastries

6. Rough-puff crust
This is somewhat similar to the flaky pastry, but the
fat is incorporated in a different way.

7. Choux
This pastry include eggs as an important ingredient. There is
a high proportion of liquid and the flour is also beaten into
the melted fat. The mixture is then piped onto a baking
sheet and becomes nicely puffed- up, with a cavity that can
be filled with sweet or savoury fillings.
It is used for making puffs and eclairs

8. Hot water
This type of pastry is not very well-known in the Caribbean,
but is used for puddings and meat pies, particularly pork.
The fat is usually lard and the flour beaten into a hot liquid.

9. Suet
This type of pastry is mainly used for steak and kidney
puddings. The fat used is beef suet, unlike the other types of
pastry.
This is the only type of pastry in which a chemical raising
agent is added and the only type that can be boiled or
steamed.

10. This video is demonstrating different items
that can be made with the Puff pastry
Items made with Puff Pastry

11. Copy and name the different types of
Pastries or place the correct definition
where needed.
Puff pastry
This type of pastry is used for making
pie shells and patties. It is the most
popular pastry.
This type of pastry is used most to
make pork pie. It is not very popular
here in the Caribbean
Suet
This type is similar to the Puff pastry.

12. Assignment
1. Collect 5 recipes that is made with
 Short crust pastry
 Puff pastry
 Suet pastry
 Hot-water pastry
2. Create a recipe Scrap book using the various dishes made
with pastry.