Why does the surface of my pastry come out blistered?
Pimply pastry is a common problem caused by unevenly mixing in the water. Next time, use a round bladed knife to mix your ingredients into a smooth dough.
- Turn your pastry – always in the same direction – before each rolling. Roll out pastry with quick forward strokes to help stop the pastry stretching.
- Keep everything cool when making pastry – your ingredients, equipment and even your hands!
- Use Stork packet straight from the fridge.
- The dough should be handled as little and as lightly as possible to prevent the pastry being tough and hard.
- Make sure your oven is at the correct temperature before cooking your pastry recipe.
Why not put it to the test...
