Pastry tips

[vivariumvivariumsvivaria]

I have plain flour (thanks, Farmfoods) and I have a block of butter, and I have a bunch of leftover roast veg and gravy which I'm thinking I can turn into a pie or pasties.

However, I have NEVER been any good with pastry. Even my shop bought puff pastry only puffs round the edge and my shop bought shortcrust pastry is only short round the edge - and, as we know, no one likes a soggy bottom.

Who's got a top tip to share? I can do the cold ingredients and cold surface. Don't have a magi mix, but, I do have a electric mixer thing. I suspect my mistakes are to do with thickness and oven temp?

All advice welcome!

Try this :-

www.bbc.co.uk/food/recipes/shortcrustpastry_1278

There are other articles about cooking etc.

I'd brave a rough puff, and only put a top on the pie thus negating the possibility of a soggy bottom. You can do this!