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Rolling Pins


Tips for Rolling Pastry

  • Think of the gluten in Pastry as elastic- after rolling (stretching) it wants to spring back.
  • To minimise this never roll it in one direction only- always roll in the both directions equally.
  • Allow to rest, in the fridge, for at least 30 mins before baking to prevent shrinking
  • Always try to work at cool temperatures, approx. 10 ° – 15°C – do not try and roll Pastry out directly from the fridge.



  • All our pastry products are sold fresh and have not been frozen at any stage by us- so they are suitable to be frozen by you at your convenience!
  •  Puff Pastry and Savoury Shortcrust can be kept in the fridge for up to 4 days, after that you can happily freeze it until you need it again.  Thawing overnight in the fridge is ideal,
  • Sweet Pastry will last for a couple of weeks in the fridge (although it may darken in colour) & after that it can be also be frozen.



  • We recommend that you defer to your recipes for appropriate baking times
  • As a general guide use a pre heated 190°C oven
  • If moist fillings are used, you may wish to pre heat the oven to 230°C for the first 10 minutes of baking
  • When a recipe requires “blind” or “par” baking, be sure to use pastry weights or suitable substitute (dry rice, lentils etc.) to prevent sides collapsing in. Also be sure to line the inside of the pastry case with baking paper before adding weights, to prevent them from baking into the pastry