Tag
Pastry recipes
Pastry recipes showcase the remarkable versatility of butter, flour and technique across kitchens worldwide, from flaky pies and turnovers to filled pastries that have anchored family meals for generations. These collections span savoury dishes like Chicken and Mushroom Pie with Shortcrust Pastry, Karelian Pasties and Burek with Cheese, alongside sweet treats such as Cinnamon Apple Turnovers and Luxembourgish Quetschentaart. Whether you're preparing a comforting British pot pie for Sunday dinner, assembling delicate Kadaifi nests for a celebration, or rolling out dough for Latvian Sklandrausis, these recipes come from real family kitchens where pastry-making skills have passed lovingly from one generation to the next.
14 recipes preserved by Recipe Filer cooks. Free to read, free to share.
Pastry recipe questions
How do I prevent my pastry from becoming soggy?
Blind bake pastry cases before adding wet fillings by lining with baking paper and weights, then baking until lightly golden. For pies, brush the base with beaten egg before filling, or dust with breadcrumbs to create a moisture barrier between pastry and filling.
Can I make pastry dough ahead of time and freeze it?
Yes, both shortcrust and puff pastry freeze brilliantly for up to three months. Wrap dough tightly in clingfilm, then place in a freezer bag. Defrost overnight in the fridge before rolling. You can also freeze baked pastry cases and filled pies successfully.
Why is my pastry tough instead of flaky?
Overworking the dough develops gluten, creating toughness. Handle pastry minimally, keep ingredients cold, and use your fingertips rather than palms when rubbing in butter. Add just enough cold water to bring dough together, and rest it before rolling to relax the gluten.
