Re: [london.food] Ready-rolled shortcrust

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On Wed, Jan 18, 2006 at 12:00:26PM +0000, Rev Simon Rumble said:
> This sounds really nice, but I'm having trouble visualizing the cutting.

Sorry, I wasn't very clear. What you're going to end up with is pastray 
that looks a little like this but, you know, less ASCII.

              _______ 
             /        \
            //|      |\\
           |/ |      | \|
             /        \
            //|      |\\
           |/ |      | \|
             /        \
            //|      |\\
           |/ |      | \|
             /        \
            //|      |\\
           |/ |      | \|
             /        \
            //|      |\\
           |/ |______| \|





You lay the meat down in the middle bit and then starting at either end 
(I usually start at the uppermost end in this picture because it's 
neater) you fold a left bit and then a right bit into the middle which 
means you end up with a nice lattice pattern. 

This also works really well with puff pastry.

• Rev Simon Rumble 12:00 on 18 Jan 2006
  in the first bit (about 1/2 the pastry and the overlapping stuff is just
  • Simon Wistow 12:19 on 18 Jan 2006
    Sorry, I wasn't very clear. What you're going to end up with is pastray

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