pastry

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pastry,

general name for baked articles of food made of paste or having paste as a necessary ingredient. The name is also used for the paste itself. The essential elements of paste are flour, liquid (usually milk or water, sometimes beaten egg), and shortening. The making of pastry was known to the ancient Greeks and Romans, but its modern development in the Western world dates from the late 18th cent. Pastry is classed according to the amount of shortening used and the method of blending it with the flour as plain, flaky, and puff pastry. Plain pastry is used to cover meat or fruit pies; flaky pastry, which requires more shortening than plain, is used in strudels and the Turkish baklava. Puff pastry is used in the making of cream puffs and éclairs.

Pastry

 

baked goods whose main ingredient is flour. Depending on the mixture from which they are made, pastries are divided into sponge cake; short, puff, and crumb pastry; pâte à choux; meringues; and macaroons.

Sponge cake is made with flour, sugar, and eggs at a ratio of 1:1:2. Short pastry is made by mixing flour, eggs, butter, and sugar, with the butter and sugar comprising 60 and 40 percent of the quantity of the flour. Puff pastry is made by mixing flour and eggs with water in which salt and a small amount of citric acid have been dissolved. The basic ingredient of crumb pastries is sponge-cake and short-pastry crumbs, which are combined with cream filling, powdered sugar, and other ingredients, including flavorings or fruit syrup.

To make pâte à choux, butter and salt are added to boiling water. The flour is then added all at once while the mixture is rapidly beaten. The resulting thick, uniform mass is slightly cooled and the eggs are added. Meringues are made by adding sugar to whipped egg whites. The resulting mixture is baked in small rounded shapes at a low temperature. Macaroons are made with ground almonds, flour, sugar, and whipped egg whites.

Baked pastries, including crumb pastries, are prepared for consumption by adding one or more of the following: fillings, frostings, flavored syrups, fruit or other jellies, candied fruit, or finely chopped almonds or other nuts.

Pastries are perishable and must be kept at a temperature of 0–8°C. Pastries with a custard filling may be kept no longer than six hours, those with a whipped-cream filling no longer than seven hours, and those with a butter-cream filling no longer than 36 hours.

References in periodicals archive ?
Arrange the onions across the bottom of the pastry case, then carefully pour the egg and cream mixture over the onions.
Pour this mixture into your pastry case and bake for one hour at 150c.
When cool, scatter around pastry case with the chopped asparagus and sprinkle over cheese.
Blind bake the pastry cases in a preheated oven 200degC/400degF/ gas mark 6 for 20 minutes then remove the parchment and baking beans and return to the ve more minutes at oven for fi 160degC/325degF /gas mark 3 until lightly brown.
Fill the pastry case with the vegetables, arrange the feta on top and sprinkle with Parmesan.
5 Cover your pastry case with a sheet of baking paper and then weigh this down with a few copper coins.
INGREDIENTS 1 x 24cm/10 inch blind baked pastry case made with Genius Gluten Free Shortcrust Pastry 1 tablespoon olive oil 6 lean rashers of good quality smoked streaky bacon, sliced thinly 1 medium onion, finely chopped 4 large eggs, beaten 300ml creme fraiche 110g Gruyere cheese, grated Generous grating of nutmeg Large pinch of salt and 4 grinds of black pepper 1 tablespoon fresh thyme leaves METHOD 1.
Line the pastry case with foil and fill with dried beans, bake for 10 minutes, then remove the foil and beans and bake for a further 20 minutes.
Tip the baking beans into the lined pastry case and blind bake on the middle shelf of the oven for 18-20 minutes until the pastry turns a pale golden colour.
3 tbsp cornflour mixed in 150ml (5 fl oz) water 3 large lemons, zest and juice 4 eggs, separated 1 x 23cm (9ins) ready-baked shortcrust pastry case 175g (6oz) caster sugar 1.
Line pastry case with greaseproof paper and fill with baking beans.