Twist the two pieces together, making sure to keep the pumpkin filling sides facing up. Working from center with short strokes, roll pastry into a 13-in. 6. Fitting the Dough into the Pie Plate. With a thin metal spatula, transfer the shapes to a baking sheet. You need a circle about 35cm across. Lightly flour underneath dough as necessary to prevent sticking. An efficient rolling technique helps to ensure pastry is not stretched or overworked (which can cause excessive shrinkage during baking). square. Flour your rolling surface and rolling pin. Do not allow the rolling pin to roll off the edge of the pastry! Place tapered rolling pin in center of dough with ends at 9 o’clock and 3 o’clock and roll dough outward from center to edge, applying even, gentle pressure. To make this holiday pastry wreath, fill it with pesto and chopped roasted red peppers for a festive green and red appearance. Once rolled out evenly it can be used to line pastry dishes for quiches or tarts - such as Shaun Rankin's treacle tart or Nathan Outlaw's crab and cheddar tart.Evenly rolled pastry is a crucial element to Sally Abé's delicious Mille-feuille of peach and raspberry. Avoiding It: Start with dough formed into a flat, even disk and check often as you roll. Roll outward again from center, making sure to keep hands at 9 and 3 positions. Don’t turn the pastry over; it is unnecessary and can result in overworking. On a lightly floured surface, roll the larger pastry disk into a 13-inch circle. Fold the right corner into the middle of the roll, to meet the left. A pizza cutter makes it easier to cut the dough into wedges, but a knife can be used too. A note on rolling…Always turn the pastry rather than the rolling pin. Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish. Wrap pastry around rolling pin. ... in diameter. Gather any scraps of dough, if … Solving It: Add more flour to counter each time you lift dough to turn it; add more to top of dough as necessary. Solving It: Use your hands or bench scraper to push in dough and round out circle. It doesn't have to be perfect. Center the point of the dough in the center of a 9-inch pie plate, then unfold the dough. Repeat until the circle has at least doubled in size. If it has been chilled for more than 2–3 hours, remove from the fridge and leave Place a well-chilled piece of dough shaped … Unwrap and lightly flour pastry, work surface, and rolling pin. Place pastry dough on surface and lightly dust it and the rolling pin with flour. Roll to 1/8-inch thickness; cut into 4-inch circles. First, sprinkle flour on the bench. Two key pointers to keep in mind when rolling dough: First, always work with well-chilled pastry; otherwise, the dough will stick to the counter and tear. Terms | Privacy Lightly flour your work surface then unfold both sheets of puff pastry. Use a small ball of the excess pastry to help push the pastry into the corners. Independent Schools Report There are two keys to successfully fitting the dough into the pie … Make sure that the pastry is flush with base & sides of the pie dish. Line a baking sheet with parchment paper. Fold dough into quarters. Unroll onto a 9 inch pie plate. After chilling the pastry in the fridge, remove it when it is cold and firm to the touch, not completely hard or it will crack when rolled; it should be just pliable. Press down and let the pin rotate as you push it. Also be aware that your dominant hand will be stronger and may push downa little more firmly than your other hand; even pressure is important for the end result. Telephone: +44 (0)20 8749 6400, Email: info@leiths.com. 1 First ‘ridge’ the pastry disc: hold the rolling pin in both hands loosely and tap it lightly over the entire surface of the pastry once or twice. Dust the work surface and rolling pin as needed to keep the dough from sticking. Use a loose grip on the rolling pin and avoid applying too much pressure when the rolling pin comes into contact with the pastry; you just need a light pressure to encourage the pastry gently to expand, not stretch. Place the rolling pin at the far end of the pastry and flip it over the rolling pin. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage. Use 3 short, sharp strokes of the rolling pin, rather than one long roll. Measure the dough to make sure you have it rolled large enough. First of all, take a sheet of parchment paper whose side is at least the double of the mould side, then fold in two Mark all the sides by folding the paper towards the mould Remove the mould and fold well the paper on each side, pressing well with your fingers Now, you've almost finished making your envelope. Lightly flour the work surface and roll out into a circle to cover the bottom and sides of the tin. With a knife – This … Roll up from the … All rights reserved. Use either your hands or a rolling pin to work the dough into 12" circle. More often than not pastry has to be rolled into a disc, so turning the pastry 90° every few ridges and rolls will help to keep the pastry in a circle. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. circle that's an even 1/4 in. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust. Repeat rolling and turning steps (keeping hands at 9 and 3) until dough is wide enough to overhang pie plate by 4 inches. A pastry brush with natural bristles works better than one with silicone bristles. To roll out the pastry, flour a work surface and a rolling pin well. Using dough scraper, lift … Turn the pastry onto a lightly floured surface. Right now, it should look like an envelope with … If dough still sticks, transfer to rimmed baking sheet and refrigerate until firm, about 15 minutes. BAC Complaints Procedure Turn the pastry 90° after every few rolls. Complaints procedure Learning a correct and efficient way to roll out homemade pastry is key if you want to prevent overworking it or it being too greasy. I love my pastry mat and use it weekly. Trim the edges flush with top of the tin and fork the bottom of the pastry. 5. Avoiding It: Start with very cold dough, work as quickly as possible, and make sure to lift and turn dough as you roll. Using dough scraper, lift and turn dough 90 degrees. Site by Special Design Studio, © Leiths School of Food and Wine 2020 circle in center of pastry. Divide the pastry into 2 disks (shaping them into round, even disks now will make it easier to roll the pastry into circles later on). Use a knife or cookie cutters to cut the dough into desired shapes. Cut off corners to make a circle. Place well-chilled dough on floured counter and sprinkle lightly with flour. Spread jam into a 4-1/2-in. If you use too much filling, it will fall out when you roll up the dough and result in … 7. Once the pastry has been pushed into all the edges and fitted up against the sides of the tin, simply roll your rolling pin across the top to cut the excess dough away.