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15 cards from this deck
Flour, fat, and water
Pies, quiches, and tarts
Sugar and egg yolks
Suet (beef or mutton fat)
Repeated folding and rolling dough with butter
Vol-au-vents, turnovers, and mille-feuille
Cooking butter, water, flour, and eggs together
Paper-thin, unleavened dough layers
Prevents fat from melting, avoiding tough, greasy pastry
Gentle mixing; mix just until ingredients come together
Roll from centre outwards
Pre-baking a pastry crust without its filling
Prevents pastry base becoming soggy with wet fillings
Crumbly and tender
Light and hollow inside
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