Preparation and Usage
Shortcrust Pastry Tips: Let your pastry temper to a room temperature For best results, take the pastry out of the fridge approximately 45 minutes before your are ready to use it, as it will be easier to work with. Crispy and evenly baked Using the tip of a sharp knife make 2 small cuts into your pastry lid before baking. This will allow the steam to escape while it cooks and prevent your pastry from being soggy once cooked. Cinnamon finish For a tasty finish to your sweet pies, simply brush with a beaten egg and sprinkle with a mixture of cinnamon and sugar before baking. 1. Take out of the fridge and remove from the carton approximately 45 minutes before use. After this time, for best results use immediately. 2. Remove from plastic wrap and unroll the pastry sheet. 3. Bake in preheated oven at 200°C (180°C for fan assisted ovens)/Gas Mark 6, or at the temperature required in your recipe.
Cooking instructions
General
Preparation.Choose your method before you unroll and get cooking!45 minutes out of the fridge at room temperature before use.Mend the cracksUnrolling your pastry too fast can lead to cracks. You can easily repair these by wetting your fingers & gently smoothing it together again.Finishing touchBefore baking, brush a little beaten egg on your pastry for a glorious golden glaze.
Microwave
10 seconds in the microwave & 1 minute to stand before use.
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