Difference Between Puff and Shortcrust Pastry

Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries, while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche cases. ... When making a pie, many cooks use shortcrust on the bottom and puff pastry for the lid.

1. Can I substitute shortcrust pastry for puff pastry?
2. Why is shortcrust pastry used for the base of a meat pie instead of puff pastry?
3. Is shortcrust or puff pastry healthier?
4. Can Puff Pastry be used for pie crust?
5. How long does shortcrust pastry take to cook?
6. What is shortcrust pastry called in the US?
7. What is the function of egg in shortcrust pastry?
8. Why is my shortcrust pastry tough?
9. What are the two methods used to make shortcrust pastry?
10. Why is pastry so bad for you?
11. How bad is puff pastry for you?
12. Is pastry good for health?

Can I substitute shortcrust pastry for puff pastry?

Well you can use either - shortcrust for that more homely 'like Momma used to make' feel or puff if you like a crispier top. I wouldn't use puff for the bottom/lining of your pie dish though, if you were going to line it. Some shop bought pies have shortcrust for the bottom and sides and puff for the top.

Why is shortcrust pastry used for the base of a meat pie instead of puff pastry?

Much sturdier than puff, shortcrust pastry is a combined dough of flour and fat, resulting in a crumbly texture, rather than flaky. As it has a much closer crumb structure, it can be used to construct robust cases and exteriors for pies and tarts, and can stand up to both wet and dry fillings.

Is shortcrust or puff pastry healthier?

Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it's easy to use.

Can Puff Pastry be used for pie crust?

Puff pastry -- traditionally used for a classic tarte tatin -- makes a gorgeous pie crust, especially for fruit pies. Roll out frozen or homemade puff pastry to 1/8-inch thick and follow the instructions for par-baking regular pie dough.

How long does shortcrust pastry take to cook?

Heat oven to 200C/180C fan/gas 6. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind).

What is shortcrust pastry called in the US?

Shortcrust is popular all over the world for both sweet and savory pies. In the United States, however, it is usually called “pie dough” or some similar name.

What is the function of egg in shortcrust pastry?

Egg yolks and water also affect pastry. Egg yolks contain fat and act as an extra shortening agent but are used more to add colour and richness to the pastry. When you're adding water to pastry, be careful to add only enough to bring the mixture from a crumbly dough to one that can be kneaded and rolled easily.

Why is my shortcrust pastry tough?

Shortcrust. Hard and/or tough pastry: Usually occurs due to too much liquid and too much flour when rolling out, too little fat, over-handling or insufficient rubbing in. Soft and crumbly pastry: The chef has used too little water or self-raising flour instead of plain.

What are the two methods used to make shortcrust pastry?

Method for Making Shortcrust Pastry by Hand:

• Sieve the flour and salt together into a bowl. ...
• Rub the fat into the flour with the fingertips until the mixture resembles find breadcrumbs.
• Add the water and mix to a stiff dough.
• Turn on to a lightly floured board. ...
• Roll out and use for sweet or savoury pastry dishes.

Why is pastry so bad for you?

Processed pastries are made with refined sugar, refined wheat flour, hydrogenated oils (unhealthy trans fats) and a whole bunch of other chemicals and artificial ingredients. Trans fat has been associated with coronary heart disease, sudden death from cardiac causes and diabetes.

How bad is puff pastry for you?

About a third of puff and shortcrust pastry is fat, and if it's made with butter or palm oil, it contains more saturated fat than if it's made with unsaturated fats such as sunflower spread. These are our most commonly used pastries, but it's worth trying to keep them for a treat. Not all pastry is high in fat.

Is pastry good for health?

Most pastries, cookies, and cakes are unhealthy if eaten in excess. Packaged versions are generally made with refined sugar, refined wheat flour, and added fats. Shortening, which may be high in unhealthy trans fats, is sometimes added.