Pastries and pies have always been chameleon-like: sweet or savoury, hot or cold, sophisticated or humble. They’re also a truly global cuisine: variations on the basic concept of pastry dough casings holding fillings can be found in every culture around the world, from classic European puff pastry to Mediterranean filo to Southeast Asian dabby-dough.
Whether a dessert pie, savoury tart or portable turnover, they all have one thing in common: the pastry dough is key to their success. This is the main reason why the best pastry chefs never use pre-made industrial pie doughs, but rather make their own.
The best way to create the perfect pie or tart dough is to add water a little at a time, using a pastry scraper to keep the mixture from forming clumps. It’s important to add only the amount of water that is needed as over-doing it can cause the dough to become tough and dry, which will negatively impact the texture of the finished dish.
A savoury pie made from meat in a pastry shell or covering, accompanied by an egg and/or other ingredients such as vegetables or cheese. The term can also be applied to a similar dish prepared in the form of a roux, which is used for custard or cream-based pies.
Pastry chef Kierin Baldwin plays with a few of the key elements of tiramisu in this frozen, creamy dessert. She uses shortcrust pastry, a nutty coffee mousse and salty bits of marcona almonds to create a textural and flavor balancing treat. معجنات وفطائر