NZ Woman's Weekly

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 To buy Simon’s favourite products online, visit

Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.