Although there are many different types of pastry, for the main part they all rely on the same core ingredients flour, water and fat. These ingredients are combined in varying quantities to form a pastry dough. Sounds simple enough? Not always...
Making a good pastry dough is notoriously finicky and can be labour intensive - requiring precise measurements and a good understanding of handling techniques to turn out well. Whilst some have mastered the art, many of us are left frustrated in our search for puff pastry perfection, flaky fillo and golden tender shortcrust that melts in the mouth.
But don’t worry, here at Pampas we’ve removed the difficulty with making pastry from scratch to give you the confidence to create a variety of pastry dishes with ease. With over 80 years of pastry expertise, you can trust Pampas’ pastry sheets and shells to deliver the best possible result each and every time you bake.
For recipe ideas, visit our recipes page.
Pampas Puff pastry is the perfect choice where light and flaky pastry is required. Pampas puff pastry is made from 64 individual layers each separated by a layer of margarine or butter. When baked the fat between each layer melts to create steam, which in turn causes the pastry to rise (or ‘puff’) up. Commonly associated with the humble pie, Pampas puff pastry can be used in a number of different ways! Try wrapping a poached pear with puff pastry and baking in the oven, making smores with chocolate and marshmallows or pastry pops filled with jam!
Pampas ShortCrust pastry is a light, moist and tender pastry that holds its shape when baked - making it perfect for tart and pie bases, cookies and more. ShortCrust pastry dough is made by rubbing together plain flour and fat to create a loose, crumbly mixture that is then bound together using a small amount of cold water. Shortcrust is perceived by many as one of the more versatile pastry types and can be used for both sweet and savoury meals.
Pampas Fillo pastry is the ideal choice where light, crispy layers of pastry are required. The pastry dough is stretched and partially dried to remove moisture; resulting in tissue thin sheets which are brushed with margarine or oil before baking. For a quick and tasty snack the whole family will love, try Fillo parcels stuffed with sweet or savoury fillings. Or, if you’re feeling a little more adventures, try making baklava (honey and nut pastries).
Expert Tip: Fillo pastry is very delicate and prone to drying out easily – cover the pastry with a clean dry tea towel until ready to use.