Types and Uses of Pastry (Junior Cert Home Economics): Revision Notes

Types and Uses of Pastry

What is Pastry?

Pastry is a dough made from fat, flour, and water. Additional ingredients like eggs and sugar can be added for richer pastry. Pastry is used for a variety of sweet and savoury dishes.

Types and Uses of Pastry

• Shortcrust: Made with half the amount of fat to flour. Used for sweet and savoury tarts and pies, as well as sausage rolls.

  

• Rich Shortcrust: Contains additional ingredients like eggs and sugar for a richer texture. Commonly used for sweet tarts, pies, and flans.

  

• Cheese Pastry: Has cheese added to shortcrust pastry, making it perfect for savoury quiches and pies.

  

• Flaky, Puff, and Rough Puff Pastry: These types use special rolling and folding techniques to introduce air, resulting in a light texture. They're high in fat and used for both sweet and savoury tarts, pies, sausage rolls, and vol-au-vents.

  

• Choux Pastry: Made by melting fat in water and then adding flour and eggs, resulting in a wet pastry. Ideal for making éclairs and profiteroles.

  

• Filo Pastry: A very thin pastry, typically made by specialist bakers. It's commonly used for dishes like spring rolls and samosas.