The first rule of pastry is – cold in the making, hot in the baking. So, keep the pastry in the fridge until you’re ready to work with it. You need to work quickly, while it is firm and cold, because of its high fat content which melts easily. Always work on a floured surface to prevent sticking. If you’re making pies, cut the pastry to the size of the pie dish. school lightly with a knife for texture and
decoration. with the excess pieces, cut long
triangular shapes and roll from the thin end to make
pastry roses. For leaves, cut a diamond shape and score. Brush the underside with milk, and place the decorations on top of your pastry. Finally, before baking, brush your whole pastry with milk. Then bake at 220 degrees Celsius, for about 7 minutes.