Pampas products are Made in Australia from local and imported ingredients
Question 2
Where can I buy Pampas Pastry products?
Answer
Pampas Pastry products are widely available from the frozen section of most supermarkets across Australia
Question 3
What is the best way to defrost pastry and how long does it take?
Answer
To defrost required pastry sheets lay flat on baking paper and allow to thaw at room temperature for 5–10 minutes for Puff, 10–15 minutes for Shortcrust, or 2 hours for fillo.
Question 4
How do I prevent my pastry from becoming soggy?
Answer
Pastry gets soggy when a moist filling is added to uncooked pastry and baked. To prevent soggy pastry, blind bake pastry first, then add the filling and continue to bake. Pastry can also get soggy when a hot filling is added. Sweet or savoury filling should always be cooled to room temperature before placing on pastry.
It’s also advised that you remove excess liquid from watery ingredients such as berries and spinach.
Question 5
What does blind baking mean?
Answer
Blind baking means to bake a pie shell or pastry case before the filling is added. This is to start the baking process to ensure the pastry is cooked and crisp and will prevent the pastry becoming soggy after adding the filling.
Question 6
How do I blind bake?
Answer
A. To blind bake:
Preheat oven to 180°C.
Line a lightly greased oven dish with pastry, trim any excess, and pierce the pastry lightly with a fork.
Place a sheet of foil or baking paper inside the pastry case and cover evenly with a single layer of pastry weights, dried beans or rice, pushing into the corners – this will stop the pastry from rising while it cooks.
Bake for approximately 15 minutes.
Remove from the oven and carefully lift out the foil or paper and the pastry weights, beans or rice. Allow to cool for 3–5 minutes.
Return pastry to the oven and cook for a further 10 minutes or until golden.
Cool before adding the filling.
Complete recipe according to recipe instructions.
Pastry weights are available from home-ware stores. If you use dried beans or rice, they can be stored in a container and reused for blind baking.
Tip: If using a loose-bottom flan tin, place the tin on a baking tray.
Question 7
What does docking mean?
Answer
Docking simply means to prick the base of the uncooked pastry shell with a fork before blind baking. This prevents the pastry from buckling, bubbling or shrinking during cooking.
Question 8
Why do my fillings need to be at room temperature?
Answer
This is to avoid melting the pastry resulting in soggy and difficult to handle pastry.
Question 9
What is the benefit of using an egg wash?
Answer
Egg wash is used to produce a high gloss and golden colour on your pastry items.
Question 10
How do I make an egg wash?
Answer
Simply combine 1 egg with 1 tablespoon of cold water and ¼-1/2 teaspoon cooking salt, then whisk with a fork and brush onto pastry before baking.
Question 11
What is the difference between Puff Pastry and Shortcrust Pastry?
Answer
Puff pastry is pastry with many layers. When it is baked, it rises and the layers are thin and crispy. Shortcrust pastry is a single layer of pastry and bakes into a crust.
Question 12
How should I store my pastry?
Answer
Store unused frozen pastry sheets in a Pampas storage container or sealed airtight bag and place back in freezer.
Puff Pastry is a crisp, light pastry consisting of paper thin layers of dough and margarine folded and re-folded many times.
Question 2
How is Puff Pastry made?
Answer
Paper thin layers of dough and margarine are created by rolling and folding and re-folding the dough and margarine together so that the layers of dough do not stick together. While the pastry is baking, steam is caught between the layers of dough and forces them to rise. As the baking continues, the steam evaporates and the margarine is absorbed, leaving a high, crisp, flaky pastry.
Question 3
What types of dishes can I make with Puff Pastry?
Answer
Puff pastry is a very versatile pastry and can be used in both savoury and sweet dishes including, but not limited to:
Pies – meat, egg, cheese, poultry, seafood, fruit and vegetable
Sausage rolls, pasties and vol-au-vents
Flans or Tarts – sweet or savoury
Slices – vanilla, cream
Turnovers
Question 4
What are the benefits of Pampas Puff Pastry?
Answer
It is a light and golden Puff pastry that melts in your mouth
It makes an ordinary meal into a gourmet meal with minimal preparation and fuss
Easy to use
Available in small sheet packs as well as bulk packs in 3 different varieties (Standard, Butter Puff and Reduced Fat)
Question 5
Is Pampas Puff Pastry suitable for vegetarians?
Answer
Yes, no animal products are used in Pampas Puff pastry with the exclusion of Pampas Butter Puff which contains Dairy (from Butter).
Question 6
What margarine is used in Puff Pastry?
Answer
Our margarine that is used in all retail puff pastry is 100% palm oil.
Question 7
What are the dimensions of the Pampas Puff Pastry Sheets?
Pampas Butter Puff Pastry is made to the authentic “French-style” of pastry making. The even layers of butter in the dough ensures a more even rise, extra flakiness and added flavour.
Question 2
When is it best to use Butter Puff instead of Standard Puff?
Answer
As Butter Puff pastry is flaky, light and buttery, it is perfect for pies and pastries. For recipes that specifically require a buttery pastry such as a sweet pie, it is best to use Butter Puff Pastry.
Question 3
What types of dishes can I make with Pampas Butter Puff Pastry?
Answer
Just like Standard Puff Pastry, you can use Butter Puff Pastry in both savoury and sweet dishes including, but not limited to:
Pies – meat, egg, cheese, poultry, seafood, fruit and vegetable
Sausage rolls, pasties and vol-au-vents
Flans or Tarts – sweet or savoury
Slices – vanilla, cream
Turnovers
Question 4
Does the butter in the Butter Puff Pastry contain anything other than milk?
Shortcrust is a tender, crunchy, melt-in-the-mouth buttery pastry. Once baked it is a light, crumbly, easily broken short pastry.
Question 2
How is Shortcrust Pastry made?
Answer
Shortcrust gets its characteristics from the ingredient mixing. Margarine is rubbed into the flour so that it is finely dispersed (resembling breadcrumbs) without turning into a continuous paste. It is then lightly mixed to a soft dough with water. On baking, it is a friable easily broken short pastry.
Question 3
What types of dishes can I make with Shortcrust Pastry?
Answer
You can use Shortcrust pastry in both savoury and sweet dishes including, but not limited to: Pies – meat, seafood, egg, cheese, poultry, fruit and vegetable Flans or Tarts – savoury and sweet Fancy Shapes, tartlets, baguettes, turnovers, biscuits
Question 4
What are the benefits of Pampas Shortcrust Pastry?
Answer
Pampas Shortcrust Pastry is a light and moist pastry
It holds its shape perfectly
Easy to use
Available in small sheet packs as well as bulk packs in 2 different varieties (Standard and Reduced Fat)
Fillo pastry is unique in that no added margarine or fat is used in the dough. The dough, which is very elastic in texture, is not rolled like other pastries but stretched to the desired thickness. This gives it its unique, delicate, tissue-thin opaque sheets.
Question 2
What are the benefits of Pampas Fillo pastry?
Answer
Pampas Fillo pastry has a new improved formulation, specifically designed for easier handling and preparation
It is 97% Fat Free
Question 3
What types of dishes can I make with Fillo Pastry?
Answer
Fillo pastry is a very versatile pastry and can be used in both savoury and sweet dishes including, but not limited to:
Quiche
Strudels (savoury or sweet)
Pies (savoury or sweet)
Tarts (savoury or sweet)
Slices
Cakes and sweet meats, as per traditional Greek and Middle Eastern recipes.
Although a Greek pastry by origin, this does not restrict the use of Fillo pastry. Naturally in Greek cooking it is superb, however it adapts well to English and French recipes too. A rule of thumb guide is to use at least five (5) buttered or oiled sheets if substituting for puff or shortcrust in your favourite recipe.
Question 4
Why do I need to butter and layer Fillo Pastry?
Answer
Fillo pastry is unique. In order to make Fillo pastry light and flaky when baked it is essential that each or alternate sheets be brushed with melted margarine, butter or oil before baking, so that in baking, the sheets separate to create a light and flaky pastry. If you desire less butter in your recipes, we recommend buttering every second sheet (treating two sheets as one).
Question 5
How many sheets are there in a Pampas Fillo pastry pack?
Answer
There are approx 22-24 sheets per pack. Product is sold by weight not the number of sheets.
Question 6
What are the dimensions of Pampas Fillo Pastry sheets?
The sweet shortcrust tart cases are preformed tart cases conveniently packaged in a carton of 12, complete with alfoil liners. The sweet shortcrust pastry is entirely different in structure and flavour from Puff. The combination of ingredients and the addition of sugar contributes vastly to the fine, short, buttery, melt in the mouth texture and appeal.
Question 2
What can I use shortcrust tart cases for?
Answer
The tart cases can be filled with a recipe of your choice. Fill with glazed fruit or jam, lemon butter, meringue, traditional fruit mince (for Christmas), chocolate mousse, marshmallow or other fillings. Stretch your imagination.
General
Question 1
Are Pampas products Australian made?
Answer
Pampas products are Made in Australia from local and imported ingredients
Question 2
Where can I buy Pampas Pastry products?
Answer
Pampas Pastry products are widely available from the frozen section of most supermarkets across Australia
Question 3
What is the best way to defrost pastry and how long does it take?
Answer
To defrost required pastry sheets lay flat on baking paper and allow to thaw at room temperature for 5–10 minutes for Puff, 10–15 minutes for Shortcrust, or 2 hours for fillo.
Question 4
How do I prevent my pastry from becoming soggy?
Answer
Pastry gets soggy when a moist filling is added to uncooked pastry and baked. To prevent soggy pastry, blind bake pastry first, then add the filling and continue to bake. Pastry can also get soggy when a hot filling is added. Sweet or savoury filling should always be cooled to room temperature before placing on pastry.
It’s also advised that you remove excess liquid from watery ingredients such as berries and spinach.
Question 5
What does blind baking mean?
Answer
Blind baking means to bake a pie shell or pastry case before the filling is added. This is to start the baking process to ensure the pastry is cooked and crisp and will prevent the pastry becoming soggy after adding the filling.
Question 6
How do I blind bake?
Answer
A. To blind bake:
- Preheat oven to 180°C.
- Line a lightly greased oven dish with pastry, trim any excess, and pierce the pastry lightly with a fork.
- Place a sheet of foil or baking paper inside the pastry case and cover evenly with a single layer of pastry weights, dried beans or rice, pushing into the corners – this will stop the pastry from rising while it cooks.
- Bake for approximately 15 minutes.
- Remove from the oven and carefully lift out the foil or paper and the pastry weights, beans or rice. Allow to cool for 3–5 minutes.
- Return pastry to the oven and cook for a further 10 minutes or until golden.
- Cool before adding the filling.
- Complete recipe according to recipe instructions.
Pastry weights are available from home-ware stores. If you use dried beans or rice, they can be stored in a container and reused for blind baking.Tip: If using a loose-bottom flan tin, place the tin on a baking tray.
Question 7
What does docking mean?
Answer
Docking simply means to prick the base of the uncooked pastry shell with a fork before blind baking. This prevents the pastry from buckling, bubbling or shrinking during cooking.
Question 8
Why do my fillings need to be at room temperature?
Answer
This is to avoid melting the pastry resulting in soggy and difficult to handle pastry.
Question 9
What is the benefit of using an egg wash?
Answer
Egg wash is used to produce a high gloss and golden colour on your pastry items.
Question 10
How do I make an egg wash?
Answer
Simply combine 1 egg with 1 tablespoon of cold water and ¼-1/2 teaspoon cooking salt, then whisk with a fork and brush onto pastry before baking.
Question 11
What is the difference between Puff Pastry and Shortcrust Pastry?
Answer
Puff pastry is pastry with many layers. When it is baked, it rises and the layers are thin and crispy. Shortcrust pastry is a single layer of pastry and bakes into a crust.
Question 12
How should I store my pastry?
Answer
Store unused frozen pastry sheets in a Pampas storage container or sealed airtight bag and place back in freezer.
^ back to topPuff Pastry
Question 1
What is Puff Pastry?
Answer
Puff Pastry is a crisp, light pastry consisting of paper thin layers of dough and margarine folded and re-folded many times.
Question 2
How is Puff Pastry made?
Answer
Paper thin layers of dough and margarine are created by rolling and folding and re-folding the dough and margarine together so that the layers of dough do not stick together. While the pastry is baking, steam is caught between the layers of dough and forces them to rise. As the baking continues, the steam evaporates and the margarine is absorbed, leaving a high, crisp, flaky pastry.
Question 3
What types of dishes can I make with Puff Pastry?
Answer
Puff pastry is a very versatile pastry and can be used in both savoury and sweet dishes including, but not limited to:
Question 4
What are the benefits of Pampas Puff Pastry?
Answer
Question 5
Is Pampas Puff Pastry suitable for vegetarians?
Answer
Yes, no animal products are used in Pampas Puff pastry with the exclusion of Pampas Butter Puff which contains Dairy (from Butter).
Question 6
What margarine is used in Puff Pastry?
Answer
Our margarine that is used in all retail puff pastry is 100% palm oil.
Question 7
What are the dimensions of the Pampas Puff Pastry Sheets?
Answer
Width: 245 + 2mm
^ back to topLength: 245 + 2mm
Thickness: 2.8 + 0.5mm
Pampas Butter Puff Pastry
Question 1
What is Butter Puff Pastry?
Answer
Pampas Butter Puff Pastry is made to the authentic “French-style” of pastry making. The even layers of butter in the dough ensures a more even rise, extra flakiness and added flavour.
Question 2
When is it best to use Butter Puff instead of Standard Puff?
Answer
As Butter Puff pastry is flaky, light and buttery, it is perfect for pies and pastries. For recipes that specifically require a buttery pastry such as a sweet pie, it is best to use Butter Puff Pastry.
Question 3
What types of dishes can I make with Pampas Butter Puff Pastry?
Answer
Just like Standard Puff Pastry, you can use Butter Puff Pastry in both savoury and sweet dishes including, but not limited to:
Question 4
Does the butter in the Butter Puff Pastry contain anything other than milk?
Answer
No. It is completely milk-based.
^ back to topPampas Shortcrust Pastry
Question 1
What is Shortcrust Pastry?
Answer
Shortcrust is a tender, crunchy, melt-in-the-mouth buttery pastry. Once baked it is a light, crumbly, easily broken short pastry.
Question 2
How is Shortcrust Pastry made?
Answer
Shortcrust gets its characteristics from the ingredient mixing. Margarine is rubbed into the flour so that it is finely dispersed (resembling breadcrumbs) without turning into a continuous paste. It is then lightly mixed to a soft dough with water. On baking, it is a friable easily broken short pastry.
Question 3
What types of dishes can I make with Shortcrust Pastry?
Answer
You can use Shortcrust pastry in both savoury and sweet dishes including, but not limited to:
Pies – meat, seafood, egg, cheese, poultry, fruit and vegetable
Flans or Tarts – savoury and sweet
Fancy Shapes, tartlets, baguettes, turnovers, biscuits
Question 4
What are the benefits of Pampas Shortcrust Pastry?
Answer
- Pampas Shortcrust Pastry is a light and moist pastry
- It holds its shape perfectly
- Easy to use
- Available in small sheet packs as well as bulk packs in 2 different varieties (Standard and Reduced Fat)
^ back to topPampas Fillo Pastry
Question 1
What is Fillo pastry?
Answer
Fillo pastry is unique in that no added margarine or fat is used in the dough. The dough, which is very elastic in texture, is not rolled like other pastries but stretched to the desired thickness. This gives it its unique, delicate, tissue-thin opaque sheets.
Question 2
What are the benefits of Pampas Fillo pastry?
Answer
Question 3
What types of dishes can I make with Fillo Pastry?
Answer
Fillo pastry is a very versatile pastry and can be used in both savoury and sweet dishes including, but not limited to:
Although a Greek pastry by origin, this does not restrict the use of Fillo pastry. Naturally in Greek cooking it is superb, however it adapts well to English and French recipes too. A rule of thumb guide is to use at least five (5) buttered or oiled sheets if substituting for puff or shortcrust in your favourite recipe.
Question 4
Why do I need to butter and layer Fillo Pastry?
Answer
Fillo pastry is unique. In order to make Fillo pastry light and flaky when baked it is essential that each or alternate sheets be brushed with melted margarine, butter or oil before baking, so that in baking, the sheets separate to create a light and flaky pastry.
If you desire less butter in your recipes, we recommend buttering every second sheet (treating two sheets as one).
Question 5
How many sheets are there in a Pampas Fillo pastry pack?
Answer
There are approx 22-24 sheets per pack. Product is sold by weight not the number of sheets.
Question 6
What are the dimensions of Pampas Fillo Pastry sheets?
Answer
Length 500 + - 20mm
^ back to topWidth 295 + - 15mm
Pampas Shortcrust Tart Cases
Question 1
What are tart cases?
Answer
The sweet shortcrust tart cases are preformed tart cases conveniently packaged in a carton of 12, complete with alfoil liners. The sweet shortcrust pastry is entirely different in structure and flavour from Puff. The combination of ingredients and the addition of sugar contributes vastly to the fine, short, buttery, melt in the mouth texture and appeal.
Question 2
What can I use shortcrust tart cases for?
Answer
The tart cases can be filled with a recipe of your choice. Fill with glazed fruit or jam, lemon butter, meringue, traditional fruit mince (for Christmas), chocolate mousse, marshmallow or other fillings. Stretch your imagination.
^ back to top