Explore: Shortcrust Pastry

Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to

west, which are generally much sweeter. Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt

consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or

consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or

Schneeballen respectively), snowball in English, is a deep-fried pastry made from shortcrust pastry especially popular in the area of Rothenburg ob der Tauber

filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle. The traditional Cornish pasty, which since 2011 has had Protected

unleavened dough used for making pastries such as baklava and börek in Turkish and Balkan cuisines. Filo-based pastries are made by layering many sheets

covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical

A pastry chef or pâtissier (pronounced [pɑ.ti.sje]; feminine pâtissière, pronounced [pɑ.ti.sjɛʁ]) is a station chef in a professional kitchen, skilled

of pastry dough (a food that combines flour and fat) are shortcrust pastry, filo pastry, choux pastry, flaky pastry, puff pastry and suet pastry. Doughs