Why does my pastry shrink away from the sides of the dish?
It may be because the pastry didn't rest properly or because the oven was too cool.
Leave your pastry to rest in the fridge or a cool place - this will firm up the fat and help the pastry 'relax'. Make sure the oven temperature isn't too cool.
- 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...
