República Bolivariana de Venezuela

Alcaldía del Municipio San Diego

Dirección de Participación Ciudadana y Desarrollo Social
Casa de Arte y Oficios
Especialidad Cocina y Repostería

Shortcrust Pastry

This is probably the most versatile type of pastry as it can be used for savoury and sweet pies, tarts
and flans. There are several different ways of making shortcrust pastry.

Puff Pastry

This is one of the ‘flaked pastries’ characterised by fat and air being trapped between the layers of
the pastry dough to give a flimsy, light and crisp finish.

Flaky Pastry

Used as a crust for savoury pies, sausage rolls, Eccles cakes and jam puffs, flaky pastry is best made
in cool conditions and must be chilled during and after making, to prevent the

fat content from melting out under cooking conditions.

Rough Puff Pastry

This type is a cross between puff and flaky pastry. It is also good for sausage rolls, savoury pie
crusts and tarts and has the advantage of being easier to make than puff pastry, but

is as light as flaky pastry.

Choux Pastry

This incredibly light speciality pastry is used in the making of éclairs, profiteroles and cream buns.
Air lifts the pastry during cooking to treble in size...all those cream-filled delights.

Filo Pastry

This type of pastry (along with finely shredded kadafi pastry, also from the Mediterranean) is
made in very thin sheets and used as a casing for numerous delicate savoury and

sweet dishes. Made with high gluten content flour, filo is very difficult to make and needs careful
handling because it is such a thin, fragile pastry that dries out quickly. Some people

prefer to buy readymade filo pastry, but even that is not easy to use. It must be brushed with oil or
melted butter/ghee before shaping and cooking. Samosas are deep-fried with
spicy fillings, wrapped in filo pastry, and prawns in filo pastry make popular savoury nibbles. This
type is similar to strudel pastry.

Suet Crust Pastry

A traditional, British, pastry used for steamed or boiled puddings, dumplings and roly-poly
puddings. Steak and kidney pudding is famously made with suet crust pastry as is spotted

dick and treacle pudding.

Hot Water Crust Pastry

Moulded by hand while warm and used for raised meat and game pies hot water crust pastry is a
rich and crisp speciality. Plain flour, salt, egg yolk and lard boiled up with water are

the ingredients which, once mixed, kneaded, shaped and rested, can be used to line a hinged tin
pie mould, or moulded over a large floured jam jar. Once set, the dough is filled,

covered, sealed and decorated before being baked.

Pate Sucree Pastry

As the name suggests, this pastry is French. It is a sweet pastry that incorporates sugar and egg
yolks for a rich, sweet result. Usually baked blind, it gives a thin, crisp pastry that

melts in the mouth.