NZ Woman's Weekly

The difference between puff pastry and shortcrust pastry

The difference between puff pastry and shortcrust pastry

There are so many kinds of pastry at the supermarket these days that I am never sure what I should be buying. Can you please walk me through the puff and shortcrust kinds and explain their uses?

Commercial puff pastry is made using vegetable oil and has a very light, flaky texture. You can make it yourself with butter and, although it tastes divine, it’s a bit hard on the old arteries, so you shouldn’t eat too many sausage rolls! A shortcrust pastry is more “cakey” I suppose, and it’s the kind you’d use for a quiche base or something similar.

If you have a burning cooking question for Simon, or want to share a hot tip of your own, email simongault@nzww.co.nz. To buy Simon’s favourite products online, visit souschef.co.nz.

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