Mastering pastry!
Asked on 13 Jul 2020 by Mandy super cook
Hi. I’m desperately trying to master pastry. I agree it’s better than shop bought, but I do find it’s a lengthy process from start to finish. (You can’t just whip up a quiche for tea in an hour due to resting and freezing).
I’m following the quiche Lorraine recipe and wondered which of the following are potential stopping points...allowing me to finish off later?
1. Can I leave the dough resting for longer? How long?
2. Can I roll out and line a tin and leave the uncooked case in the freezer for longer?
3. Or should I get as far as the baked pastry case and stop there...to finish later?
Any thoughts on which is best? Many thanks.
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Hello,
Yes…
1, You can leave the dough wrapped in the fridge all day or overnight. Just make sure you take it out of the fridge about an hour before you need it. Leave it wrapped but leave it for the chill to come off before you try to roll it.
2, You can roll and line the tin. Freeze it and then pop it in a freezer bag once its frozen solid and you can keep it frozen for a couple of weeks.
3, You can bake in advance (if you have to) but the end results will not be as good as answer 2.
All best wishes
Lindsey