Originally Posted by TomTimp
Hi, I'm experimenting with Pastry at the moment. I'm trying to make a pastry that is short crust, but has a soft flexibility texture to it. It's for a savoury pie, so still has to be firm enough to stand. Any guidance or tips would be much appreciated. - Tom
All pastry is meant to be flexible and yet firm enough-thats just the nature of pastry, no? As for guidance - with any pastry, be it puff, short, savoury, potato, almond or hazelnut pastry - don't over work it and make sure it has been rested in the fridge before use.