I have a very large roll of frozen butter crust pastry and I am not sure whether it is to be used for sweet or savoury things. Have never had any reason to use it. TIA
245sam,
Jan 7, 2:41am
samsnan, nowdays we use very little pastry so like yourself I haven't had a reason to use butter crust pastry, or to even have any for a very long time; therefore at a guess I would say that you could use your "frozen butter crust pastry" for either "sweet or savoury things".
Hope that helps. :-))
kay141,
Jan 7, 2:55am
I haven't bought it for years but back then, there was a savoury and a sweet version. It was always labelled as such.
motorbo,
Jan 7, 3:16am
I reckon you could use it for either, more likely to use as a base or for a pie than anything else
samsnan,
Jan 7, 3:30am
I got it from the Why Not shop (clearance shop) in East Tamaki it does not have a brand name on it but the name on it suggests its used in cafes etc. Cannot find a sweet or savoury name on it. Might try a little bit in both a sweet and a savoury tart and see what it is like.
245sam,
Jan 7, 3:49am
samsnan, how about trying to get just a little bit of the pastry off the end of the roll and bake it, basically as it is? - from that you'll know both how it cooks and how it tastes.
Just a thought - hope it helps. :-))
samsnan,
Jan 7, 3:54am
Good idea 245sam I will try that.
teddy147,
Jan 7, 9:50am
read the list of ingredints to see if there is sugar in it ?
biggles45,
Jan 8, 8:20am
I only use butter crust pastry for sweet things. But, some recipes say if you want to use it for savoury just cut the amount of sugar, so probably baking a small piece to test would be a good idea.
motorbo,
Jan 9, 5:55am
brilliant, and none of us thought of that! ha ha well done teddy. feels stupid now lol
lythande1,
Feb 1, 12:43am
Pastry can be made with or without butter. With is better, also flaky really needs it. it most likely is savoury pastry - that is, without sugar.
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