Learning a correct and efficient way to roll out homemade pastry is key if you want to prevent overworking it or it being too greasy. Once rolled out evenly it can be used to line pastry dishes for quiches or tarts - such as Shaun Rankin's treacle tart or Nathan Outlaw's crab and cheddar tart. Evenly rolled pastry is a crucial element to Sally Abé's delicious Mille-feuille of peach and raspberry.
Method
1
Remove the pastry from the fridge 30 minutes before rolling to bring to room temperature
2
Sprinkle some flour onto the work surface and the pastry
3
Using a rolling pin dusted with flour, roll the pastry into a nice even sheet
4
Turn the pastry 90⁰ everytime you roll to get an even shaped circle and thickeness
5
Check every now and then to make sure it’s not sticking to the surface. If it does, dust with more flour
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