Why did my pastry shrink when i tried to make a quiche used jusrol shortcrust pastry help?!
Why did my pastry shrink when i tried to make a quiche used jusrol shortcrust pastry help?
Answers: Easy, because you didn't let it rest first before rolling. You need to let the gluten relax before rolling or else it shrinks. After you have made the pastry just wrap it up and put it in the fridge for 20-30 minutes and then roll it. It won't shrink then I promise Pastry will always shrink when cooked, the moisture is driven off in the heat. To avoid your filling leaking into the bottom of the dish, don't cut off the excess pastry until you've finished cooking the quiche, when it's easily done with a sharp knife. You could leave it untrimmed for a 'rustic' homemade look.
Good luck. Make your own pastry especially short crust how lazy is that. equal quantities flour and butter or stork marg rub together then add water and a pinch of salt. gets your hands clean too lol should not like to taste that immediately above as you need only half a measure of fat to one of flour - no wonder you can't get it off your hands.
Questioner: If you put the pastry to line a dish did you make sure that there was no air between the pastry and the dish i.e. was the pastry flat to the dish? If you want to be really lazy buy the ready made pastry cases, they don't shrink and they don't make a mess.