Pastry with self-raising flour?

[BlackForestCake]

I’m trying to run down stocks prior to moving so would rather use the full bag of self-raising flour in the cupboard rather than buy a new bag of plain flour. Will anything bad happen if I use it to make pastry?

My mum refuses to use plain flour for anything the pastry will be a little bit puffier than normal, but perfectly nice. I'd prick it lots with a fork before baking.

It will go a bit puffy and you won't get the really short, light crumbly texture.

Could you use it for a cake or a better like Yorkshire puddings or American pancakes.

My Granny used to make SR pastry. It puffs up a bit and is quite dry. You'll need exra moisture (gravy or cream depending if sweet or savoury.