
PUFF
PASTRY : TECHNIQUES AND HOW TO USE |
COOKING
INFORMATION |
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TECHNIQUES
FOR PUFF PASTRY |
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How to get the best results when working with puff pastry

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1. |
For
best results when rolling out puff pastry use a
large, clean dry area of the work surface and lightly
dust it with plain flour. |
2. |
Place
pastry dough on surface and lightly dust it and
the rolling pin with flour. |
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3. |
Roll
pastry firmly, always rolling away from you, give
the dough two to three rolls. |
4. |
Then
turn the dough a quarter turn. |
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5. |
Dust
again if necessary and continue rolling out, frequently
turning the pastry so it is not always rolled in
the same direction as this causes shrinkage. |
6. |
When
the pastry has increased in size, pick it up to
turn by rolling it round the
rolling pin. |
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7. |
Lift
the pin with the pastry around it carefully and
turn it to lay out and continue rolling. Again this
is done to prevent the pastry from stretching as
you lift it which in turn would result in shrinkage
in baking. Puff pastry should be rolled out to approx.
4mm to 5mm depth. |
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Puff pastry pie lids and decoration

Add a touch of flair to pies, jalousies and other
pastry dishes by being imaginative with the decoration
on top.

Using puff pastry for en-croute recipes

En Croute describes the wrapping of a filling such
as steak, salmon, chicken etc in puff pastry and sealing
it well to make for a moistly cooked filling encased
in crisp, golden pastry.
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1. |
Roll
out the puff pastry as described in the pages 'Rolling
out Puff Pastry', and cut into the desired size
as stated in the recipe. |
2. |
Lay
the filling on one half of the pastry - leaving
a good border all round. |
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3. |
Brush
the pastry edges lightly with beaten egg - note
-do not use too much egg as this will make it difficult
to seal. |
4. |
Bring
up the uncovered half of the pastry and fold it
over the filling. |
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5. |
Press
edges firmly together. |
6. |
With
a sharp knife trim off the edges to allow for a
good rise. |
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7. |
Then
knock up the edges by holding the knife horizontally
and taping it gently against the cut edges. This
again helps to both seal the pastry and gives a
good, risen edge. |
8. |
Flute
the cut edges of the en croute as described in the
Puff Pie tops and decorating section (see above). |
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9. |
Make
a couple of slashes or slits in the top pastry to
allow the steam to escape and brush the top with
beaten egg before baking. |
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This
article comes from Jus-Rol which offers an exciting
and convenient range of ready-made pastry products.
The Jus-Rol story dates back to the days when convenience
foods were a rarity and luxury food items were almost
non-existent. It started in the 1930s, in Coldstream,
Northumberland when a family man named Tom Forsyth opened
his own bakery business. Little did he know then, that
after surviving the war and the great depression, that
his business would lead him to become the founder of
the UKs pioneering pastry company, Jus-Rol.
In the early 1950s Tom began selling puff pastry
to his bakery customers and Just-Roll was
soon in regular demand. The locals loved his puff pastry
and it was within no time at all that his pastry rose
not only to be popular for its great taste and quality
but above all, convenience. Tom soon realised that there
was an opportunity to produce the product for a wider
audience and so he struck while the iron was hot and
began trading nationally in 1954.
The name Just-Roll originated from the
ladies that worked in the bakery, who were encouraged
to take home cuttings from the pastry products prior
to cooking. When asked what they did with it they replied
we just-roll it out and . . .
The name stuck, but when registering the company,
Just Roll was considered too descriptive
and so was shortened to Jus-Rol. The rest
as they say is history . . . but if you would like to
find out more visit www.jusrol.co.uk
Published
25 November 2008
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