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.