Pampas ®

Preparation & Storage

• Read through a recipe carefully before starting. Check that you have all the ingredients you require before preparing the recipe

• Make sure all your ingredients and cooking tools are within easy reach as this helps the cooking process run smoothly.

Defrosting

Keep pastry frozen until ready to use. Store at or below –18◦C.

• To separate frozen pastry sheets simply slide a knife between pastry sheets and interleaving film. Gently slide knife from side to side until separated

• 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

• We recommend only partially thawing your pastry as it is much easier to cut and work with

• Accelerated thawing is not recommended as this will cause quality deterioration. Pastry should not be thawed in a microwave oven

Storage

Store unused frozen pastry sheets in a sealed airtight bag or Pampas storage container and place back in freezer.

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Pastry Handling Methods

(a) General 

Before Baking

• For best results always preheat the oven

• When cutting unbaked pastry with a knife or cutters, cut them with one clean motion. Do not drag the knife or twist the cutter, otherwise the layers and “lift” of pastry will be affected

• When working with small pieces of pastry, such as finger foods, the working paper could get messy or be cut through, so transfer the pieces to a baking tray already lined with non-stick baking paper for cooking

• Always keep pastry as cool as possible while working. Return it to the fridge if it becomes too soft and wait until it becomes firm before resuming. Let pastry rest in the fridge after lining a flan or pie dish as this helps to prevent shrinkage during cooking

• To join pastry sheets when lining a pie or flan tin, simply overlap them a little and press together. Line the tin and trim as instructed

• Trim pastry edges on a flan by rolling a rolling pin across the top. The sharp edge of the tin will cut off the excess pastry. Trim pastry in a glass or ceramic pie dish with a small, sharp knife

• Cool hot fillings to room temperature before placing on, or in uncooked pastry

• Leftovers can be made into snacks that you cook in a jaffle machine by replacing bread with Puff Pastry. The leftover ingredients can also be used as filling for pasties, fillo triangles, or freeform pies

 

Baking

• Suggested oven temperatures are to be used as a guide only, as all ovens vary. Some ovens heat unevenly, in which case the pastry should be turned around during cooking to ensure even browning

• If pastry browns too quickly in one area, you can shield the area by covering with foil where required

• If you want to heat frozen cooked pastries, such as sausage rolls, thaw in the microwave while the oven preheats. This will save on time needed to re-crisp the pastry and allows for the filling to warm right through without the pastry becoming too brown.

 

(b) Puff Pastry Handling

• Always consult your recipe. The temperature for Puff Pastry will be approximately 220◦C conventional oven

• The high temperature ensures the puff pastry rises and forms lots of delicate flaky layers

• Place a cold filling onto puff pastry and bake. A hot filling will affect the texture of the pastry and destroy the delicate layers

• To make a larger sheet of pastry - brush a 2cm edge of the pastry with water. Overlap with another sheet and press together
  

 

(c) Shortcrust Pastry Handling 

• Always consult your recipe. The temperature will be approximately 200◦C conventional oven

• If adding watery ingredients to pastry cases, it is often necessary to (1) “drain” excess liquid from the ingredient and (2) “Blind Bake” the pastry first. This seals the pastry and allows it to remain crisp. For instructions on how to blind bake, refer to Blind Baking within the Pastry Techniques section

• If adding a cold filling to pastry cases, then it is not necessary to Blind Bake

• Pricking the base of the pastry with a fork prevents bubbles forming in the pastry

• To line a flan pan, carefully place pastry into dish, and gently ease into the sides and base. Trim excess pastry

• For better cooking results, Pampas recommend you use a dull, dark metal baking dish or tray

 

(d) Fillo Pastry 

• Always consult your recipe. The temperature will be approximately 190◦C conventional oven. The temperature and time for baking will vary depending on the recipe and your oven’s performance. Fillo Pastry is not suitable for microwaves

• For best results, line tray with baking paper, or lightly oil the baking tray

• Allow Pampas frozen Fillo Pastry to completely thaw in the plastic bag, in or out of the box at room temperature for approximately 2 hours

• Alternatively, for best results, allow Fillo to thaw overnight in the refrigerator and one (1) hour at room temperature. Do not apply heat to accelerate thawing. Pastry should not be thawed in a microwave oven

• Carefully remove the number of sheets required for your recipe

• Immediately re-wrap the unused pastry in the film and place in a freezer bag and seal for future use
  

• Return to the freezer or, alternatively store in the refrigerator. Do not re-freeze Fillo more than once

• While re-wrapping the unused Fillo pastry sheets, wrap in 6-8 sheet lots for convenience when reusing

• Fillo pastry is very thin and delicate and at room temperature can lose some moisture unless it is treated with care. Pampas suggest that during the preparation of your recipes, the Fillo sheets are covered completely with clear plastic food wrap or with a clean damp tea towel

• For a golden appearance on a finished recipe, brush the surface lightly with milk

• Tips or edges of fillo pastry can be sprayed or brushed with a little water before cooking to prevent over-browning

• When using Fillo, it is preferable each sheet be lightly brushed with melted margarine, oil or butter and layered one on top of each other

• It is important for best results that you work quickly when layering Fillo as drying may occur

• For waist watchers, brush every 2nd sheet of Fillo pastry with margarine or polyunsaturated oil. Use 2 teaspoons of polyunsaturated oil, instead of the required amount stated in the recipe

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Pastry Techniques

(a) Blind baking

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.

To blind bake:
1.    Preheat oven to 180◦C conventional oven.
2.    Line a lightly greased oven dish with pastry, trim any excess, and pierce the pastry lightly with a fork.
3.    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.
4.    Bake for approximately 15 minutes.
5.    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.
6.    Return pastry to the oven and cook for a further 10 minutes or until golden.
7.    Cool before adding the filling.
8.    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.

(b) Pastry Glazing

Glazing is a technique used to enhance the overall appearance and taste of pastry dishes, and can be employed in two ways.

1.    Glazing prior to baking – which produces a high gloss golden colour, and texture during baking.
2.    Glazing after baking – which produces brilliance, glitter and flavour and acts as a simple icing

Glazing prior to baking

To produce a golden colour on your pastry items, brush milk onto pastry before baking.  

Alternatively, you can glaze with egg wash (beaten egg). Simply combine 1 egg with 1 tablespoon of cold water and 1/4 - 1/2  teaspoon cooking salt, then whisk with a fork and brush onto pastry before baking.

Glazing after baking

Glace icing: Made up of water, vanilla essence and icing sugar, this mixture produces a semi-transparent glaze. It is brushed on as soon as the baked product is removed from the oven (unless otherwise directed in the recipe).

Conserve or jam glaze: Gives a delightful sparkle to pastry tops. Hot boiled conserve or jam, strained, is brushed onto the pastry as soon as the baked product is removed from the oven.

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Decorative Techniques

• Use leftover pastry as garnishes or to decorate your baking with shapes. You can also use as croutons in soups and casseroles
• For decorative edges or shapes, use a cookie cutter

 

(a) Pastry Lattice:

1. Cut strips of pastry with pastry wheel or sharp knife
2. Using a flat cutting board or alternatively the Pampas Pastry cardboard sleeve as backing, form lattice by weaving pastry strips. This avoids doing it straight on the pie, which can be messy.
3. Using the board or cardboard sleeve as support, carefully position the lattice on the rim of the assembled pie and carefully remove by holding the edge and gradually drawing off the board or pack, then trim.

 

(b) To make pastry tops for casseroles or fruit desserts:

1. Using the serving dish as a guide, cut pastry to fit over the serving dish, allowing a 2cm border
   
2. Place pastry on top of the serving dish, pinch edges
   
3. Bake in a hot oven for 20-25 minutes, or until pastry is puffed and golden.

 

(c) To prepare Fillo triangles with sweet and savoury fillings:

1. Cut fillo pastry sheets into strips (six strips for small cocktail savouries or three strips for more hearty serves). Using three strips for each triangle, brush every second sheet lightly with oil.
   
2. Place one tablespoon of mixture on the bottom right-hand corner of each strip; fold the corner over to form a triangle. Continue folding to the end of the strip – retaining shape with each fold.
   
3. Place triangles, with the last fold underneath, on a lightly greased tray. Brush pastry tops lightly with oil. Bake in a moderately hot oven for 15-20 minutes or until golden.

 

(d) To make gathered Fillo parcels:

1. Cut fillo pastry sheets in half. Using four half-sheets for each parcel, brush every second sheet lightly with oil
2. Place filling (sweet or savoury) in the centre of the pastry. Taking the four sheets of pastry, draw the four corners up, and gently press together to form a pouch
   
3. Brush the outside of the parcel lightly with oil, place on a lightly greased oven tray. Bake in a moderately hot oven.

 

(e) To prepare a round or square pastry dish without using a pie tin:

1. Place one sheet of puff or short-crust pastry on a lightly greased oven tray. Or cut 2 x 24cm circles from two sheets of pastry (use a saucepan lid or dinner plate as a guide) and place one circle on a lightly greased oven tray.
   
2. Spread filling – sweet or savoury – leaving a 2.5cm border. Moisten border with water and place second sheet of pastry on top. Crimp edges
   
3. Glaze and bake.

 

(f) To prepare a plaited loaf:

1. Using one and a half sheets Pampas Puff or Shortcrust pastry, brush one edge of full pastry sheet with water and overlap the half-sheet of pastry. Press edges together lightly
   
2. Spoon filling (sweet or savoury) down the centre of the pastry, forming mixture into a log shape.
3. Brush edges of pastry lightly with water. Cut pastry on either side of filling into diagonal 1cm strips. Lift alternate strips over filling to resemble a plait. Glaze and bake.
   

 

(g) To prepare and roll a fillo strudel:

1. Using approximately 10 sheets of fillo pastry, brush every second sheet lightly with butter, margarine or oil, and layer
   
2. Spoon filling (sweet or savoury) down the centre of the pastry, leaving a 10cm border at each end of pastry.
3. Fold pastry edges into the centre, over the filling, tuck ends in and fold the pastry over filling to make a roll.
   
4. Place roll seam-side down on an un-greased baking tray. Brush top lightly with butter, margarine or oil. With a sharp knife cut deep diagonal slits across pastry top.
5. Bake in a moderately hot oven.

 

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