1. shortcrust pastry 2.flaky pastry 3.puff pastry 4.choux pastry
Yes, shortcrust pastry should be baked blind for 10-12 minutes before it is filled
Shortcrust pastry is classically made without raising agents - just plain flour, butter, salt and water.
there is really no answer
Pie. That is all.
Some synonyms for the pastry turnover include shortcrust pastry, puff pastry, or dessert sandwich. A turnover is made from a fluff dough filled with sweet fillings.
The quick answer is that shortcrust pasty is ideal for holding runny ingredients, such as the filling for a lemon pie.
No - though either could be used for baking a savoury pie or dessert. Shortcrust pastry has a higher proportion of fat to flour and requires more careful handling. For a dessert there is usually a good proportion of sugar added to shortcrust pastry. It is easy to make at home. Flakey pastry is made by a process of rolling and folding so that a pastry with thin layers of pastry separated by a thin smear of fat is produced. It is much more cost-effective to buy this type of pastry. It keeps in the freezer and is easier to handle than short crust. It has no sugar in it so can be used for either sweet or savoury pies. Flakey pastry can rise impressively during cooking and by glazing it with egg-wash it can bake to a glossy golden brown. You needn't line a pie dish with it. You can simply fill the dish with the filling and roll just a flakey pastry top, slash and glaze it before putting it in the oven. When serving you can lift off the whole top, portion it, and serve a piece of pastry to each guest along with the spooned-out filling.
Scones are made from a shortbread crust variation. To make a dense yet crumbly pastry, you would need a generous amount of shortening.
* tarts (jam,treacle etc.) * cornish pasties * pies
hai iam haroon, The difference is in the apply of fat on the flour. In puff pastry the fat is spread on the rolled dough, where as in shortcrust the fat and flour is mix into sandy like texture using finger tips or icing spatcula.