Pastry tips
Homemade pastry is always trial and error with me, sometimes it comes out perfect, other times, it's a disaster!
What pastry problems do you usually have and how do you overcome them?
Replies
My biggest pastry problem is working with phyllo. For the one real pie I've ever made (a Moroccan chicken bistilla), the phyllo was a pain. The chef teaching the course had us cover the pastry with a damp cloth, but it didn't stop it from drying out and falling apart on me.
One day I might attempt that pie again.
Ah, interesting! Filo pastry is a type I've never tried to make or use in general anyway - I find it too fiddly to use - as you say, it dries and falls apart too quickly! So even using the premade version is enough to put me off it!
But now that you've mentioned it, I'll just have to add it to my list of things to try again now...
Hungry Jenny x
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