Problems
can occur if the paste is too
short and rolling becomes difficult,
knead the pastry lightly to toughen
it slightly if it is too short.
Only handle sufficient pastry for each flan or pie, form the paste into a circle for flans, dusting lightly and press with your hands to flatten prior to pinning.
Puff pastry will require a firmer pinning pressure because of the toughness of the gluten in the dough together with the plastic pastry margarine’s used.
Pastry once rested is pinned out lightly and dusted with flour. We dust, pin and give the pastry a quarter turn to the right, repeating the process until the required thickness results.
