5 types of Pie Pastry -quiche


パイ生地種類のまとめ  for  Perfect & Foolproof Quiche

5 types of pie pasty

  • Short crust pastry (pâte brisée) no sugar, perfect for savory dishes. It is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. This is used mainly in tarts. It is also the pastry that is used most often in making a quiche. (as in crumbly; hence the term shortcrust), tender pastry.
  • Sweet crust pastry (pâte sucrée,) in which sugar and egg yolks have been added (rather than water) to bind the short crust pastry
  • Sable pastry (pâte sablée) This crust is known as a sweet cookie crust or a shortbread crust. Itis similar of Sweet crust pastry pâte sucrée. But to make a pâte sablée, wet ingredients are creamed together before adding the dry ingredients. Therefore, the texture become sable cookies, “ sandy”,
  • Flaky pastry is a for Americans recipes, (not in French recipe), it expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry.
  • Puff pastry(pâte feuilletée) .Regarded as the ultimate professional pastry, this type is time-consuming but worth making. It is used for savoury pie crusts and as wrapping for meat and poultry, as well as vol-au-vents, cream horns and mille feuilles. Puff pastries come out of the oven light, flaky, and tender.

参照: Wiki Shortcrust pastry, sweetcrust pastry, (Pate Sucree)

pâte sucrée (difference from Pate sucree) par le fait que le beurre est incorporé à la préparation par sablage et non par crémage, c’est-à-dire qu’il est mélangé à froid avec la farine et le sucre. Le beurre entoure ainsi chaque grain de farine et de sucre, ce qui fait qu’après la cuisson les grains ne sont pas totalement solidaires, ce qui donne la texture sablée.Les œufs sont ajoutés avant incorporation de la farine.  Flaky pastry

Puff pastry pâte feuilletée
Choux pastry 
Phyllo (Filo)
Hot water crust pastry

Shortcrust Pastry

This is probably the most versatile type of pastry as it can be used for savoury and sweet pies, tarts and flans. There are several different ways of making shortcrust pastry. (See ‘How to Make Perfect Shortcrust Pastry.’)

Puff Pastry

This is one of the ‘flaked pastries’ characterised by fat and air being trapped between the layers of the pastry dough to give a flimsy, light and crisp finish.

Regarded as the ultimate professional pastry, this type is time-consuming but worth making. It is used for savoury pie crusts and as wrapping for meat and poultry, as well as vol-au-vents, cream horns and mille feuilles (small iced cakes that are filled with jam and cream.)

Flaky Pastry

Used as a crust for savoury pies, sausage rolls, Eccles cakes and jam puffs, flaky pastry is best made in cool conditions and must be chilled during and after making, to prevent the fat content from melting out under cooking conditions.

Rough Puff Pastry

This type is a cross between puff and flaky pastry. It is also good for sausage rolls, savoury pie crusts and tarts and has the advantage of being easier to make than puff pastry, but is as light as flaky pastry.

All three of these flaked pastries need similar care.

  • Handle as little and as lightly as possible
  • Fat and dough content should be of the same consistency and temperature
  • Roll pastry evenly without stretching it or forcing out air
  • Brush with beaten egg glaze before baking


Flaky pastry, also known as blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry. Flaky pastry relies on large lumps of shortening (approximately 1 in or 2.5 cm across) mixed into the dough, as opposed to the large rectangle of shortening in puff pastry.

Choux Pastry

This incredibly light speciality pastry is used in the making of éclairs, profiteroles and cream buns. Air lifts the pastry during cooking to treble in size…all those cream-filled delights.

Filo Pastry

This type of pastry (along with finely shredded kadafi pastry, also from the Mediterranean) is made in very thin sheets and used as a casing for numerous delicate savoury and sweet dishes. Made with high gluten content flour, filo is very difficult to make and needs careful handling because it is such a thin, fragile pastry that dries out quickly. Some people prefer to buy readymade filo pastry, but even that is not easy to use. It must be brushed with oil or melted butter/ghee before shaping and cooking. Samosas are deep-fried with spicy fillings, wrapped in filo pastry, and prawns in filo pastry make popular savoury nibbles. This type is similar to strudel pastry.

Suet Crust Pastry

A traditional, British, pastry used for steamed or boiled puddings, dumplings and roly-poly puddings. Steak and kidney pudding is famously made with suet crust pastry as is spotted dick and treacle pudding.

Made with self-raising flour, shredded suet and for some lighter recipes, fresh white breadcrumbs, suet crust pastry should have a light spongy texture-it is very filling though!

Hot Water Crust Pastry

Moulded by hand while warm and used for raised meat and game pies (like the famous Melton Mowbray Pork Pies) hot water crust pastry is a rich and crisp speciality. Plain flour, salt, egg yolk and lard boiled up with water are the ingredients which, once mixed, kneaded, shaped and rested, can be used to line a hinged tin pie mould, or moulded over a large floured jam jar. Once set, the dough is filled, covered, sealed and decorated before being baked.

Pate Sucree Pastry

As the name suggests, this pastry is French. It is a sweet pastry that incorporates sugar and egg yolks for a rich, sweet result. Usually baked blind, it gives a thin, crisp pastry that melts in the mouth.

These are a few of the basic pastry types. Making pastry is not difficult and with attention to a few important details like:

  • correct fat to flour ratio-roughly half as much fat to flour
  • add water carefully and slowly, preferably from the fridge
  • handle pastry as little as possible
  • avoid over-flouring the rolling pin and board
  • always preheat the oven to the recommended temperature

you will be making pies, puddings and parcels with confidence.



How To Make a Foolproof Quiche

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Turnip Tarte – Tarte Tatin aux Daikon -黄金の大根タルト!

Cramelized Daikon Tarte – 黄金の大根タルト!Tarte tatin salée aux navets caramélisés

Chinese turnip  (Daikon) cake  is one of the most popular dishes in dim sum and is a must have Chinese Lunar New Year dish. This is because turnip  (Daikon) cake  is one of “”Nian gao” (年糕, Chinese New Year rice cake)” and Chinese people like to eat”Nian gao” as good-luck-foo during the Chinese New Year.(Feb 16-19, 2018)

日本ではお正月にお餅を食べる習慣がありますが、香港や中国でも旧正月にお餅のようなものを食べる習慣があり、年糕(ニンゴウ)と言います。その中でも一番一般的なのはなんと「大根餅」(=広東語で蘿蔔糕 (ロウバッコウ) )。旧正月あたりになると、街中、大根が売られていて、日本人なら「おでん」が頭に浮かんでしまうのですが(笑)

Lo Bak Go (le gâteau de navet/radis chinois (Daikon) est l’un des plats les plus populaires dans le dim sum et consommé au moment du Nouvel An chinois. C’est parce que le gâteau de navet (Daikon) est l’un des “Nian Gao ” (年糕) , et les Chinois aiment manger” Nian Gao “comme bonne chance pendant le Nouvel An chinois. (du 16 au 19 février 2018)

If you have some leftover of Daikon, why not making french-version turnip pie? This is like the french classic “Tarte Tatin” (french apple pie). But, instead of using apple, we use Daikon! And Instead of dessert, this is savory. So, you can eat as your lunch or light snack.

さてさて、大根餅の縁起担ぎも済んで、まだまだ大根消費が必要なら、フランス料理はどうでしょう? 大根がフランス料理になるなんて驚きですが、最近の和食ブームにあやかって、大根レシピはどんどん増えてきています。そして、なんと、今回はフランスのアップルパイ「タルトタタン」を大根で作ります!。 あ、でもこれ、出来上がりはデザートではなく、前菜や軽いランチとして食べれるお惣菜パイになりますよ。

タルト・タタン(仏: Tarte Tatin)とは、型タルトタタン:19世紀、ロワール地方で小さなホテルを経営していた、タタン姉妹の失敗作から生まれた、フランスの伝統菓子とも言えるリンゴパイ。うっかり生地を敷かずにリンゴを型に入れて焼いてしまったが、ひっくり返したら、なんとも香ばしく、黄金色のキャラメルに包まれたリンゴに仕上がっていた。失敗が傑作となり、この菓子は、タルト・タタンと呼ばれ、フランス全土に広まり、さらには当時のフランス最高峰レストラン マキシムドパリでも定番メニューとなった。

Si vous avez des restes de Daikon, pourquoi ne pas faire une tarte au navet en version française? C’est comme le classique français “Tarte Tatin”. Mais, au lieu d’utiliser la pomme, nous utilisons Daikon! Et au lieu de dessert, c’est savoureux. Ainsi, vous pouvez manger comme votre déjeuner ou votre entrée.

Tarte Tatin Pomme

Tarte au Daikon Radis(Navets) caramélisés

1 Puff Pastry Dough, 700g daikon(small/thin size) , 1/2 to 1 cup chicken buillon

2 Tbsp Soy sauce + 2 Tbsp  Sugar + 2Tbsp mirin  Thyme, 30gButter,  Salt, Ground Pepper

  1. Peel Daikon and cut into  3cm round, and cooked under simmering water until very soft. drain.
  2. Slice the cooked-daikon into 3mm thickness
  3. Mix Soysauce, Sugar and mirin in a small bowl.  Melt the butter in a frying pan (handle can removal & can be put in oven, eg Tifal ) , arrange  turnip slices beautifully.
  4. Pour the sauce, and chicken stock, cook slowly 10min with lid.  Remove lids, then brown for about 20 minutes, until the liquid is nearly evapolated.  Don’t burn.  Low-heat, and slowly cooked.
  5. Set oven for 200 degree.   slide 4 little cube of butter from the side of frying pan.  Season salt, pepper and tyme.
  6. Cover  the puff pastry on top of daikon.   Add into oven, 180c degree , bake until golden brown for 30min.
  7. Then it is slightly cook down, flip over the plate.   The beautiful design  turnips will be shown up.


1-DSCN9622黄金のダイコンのぱい: ダイコンのタルトタタン

柔らかく下ゆでした小さめ/細めの大根 1/2~1本を3mmに輪切りにする(700gほど)。醤油大さじ 2、砂糖大さじ2、みりん 大さじ2を混ぜておく。テフロンのフライパン(オーブンに入れられるル・クルーゼやストウブの浅なべ、取っ手がハズせるフライパンとう)にバター15gを入れてて溶けたら、 輪切りにした大根を真ん中から綺麗に螺旋上の並べる。そっと、チキンストック 1/2~1カップをかける。ひたひたになったら, ゆっくり煮る10分ほど。 蓋をとって水分がほぼ蒸発するまで煮る。バターを15gをちぎってフライパン 縁から4箇所ぐらいに入れる。バターがとけたら、塩胡椒とフレッシュタイムをのせ(ハーブはなくてもOK)、フライパンの大きさにきったパイ生地を被せて、180度で20^30分ほど焼く(途中、アルミをかぶせる)。熱いうちにひっくり返す。好みでタイムを飾ってサーブすると香りが良い。

Tarte tatin salée aux navets caramélisés

•  700g  *1/2 a 1 daikon ( pas trop gros)
• 1 pâte feuilletée (23cm)
•  chaque 2 cuil. à soupe de sucre , sauce soja,  et mirin
•  1/2 a 1 tasse de fond volaille
• 30 g de beurre ,   sel, poivre,  thyme

1 Préchauffez le four à 180 °C.
2 Épluchez les navets et faites-les blanchir dans une casserole d’eau bouillante salée pendant 30 min. Égouttez les navets et passez-les sous l’eau froide. Coupez-les en rondelles assez fines ( 3mm).
3 Beurrez un moule à tarte avec la moitié du beurre. Versez le sauce soja, sucre, mirin dans le fond. Disposez les rondelles de navets en rosace, salez, poivrez.
4 Faites fondre le reste de beurre et badigeonnez-en les navets. Versez le fond de volaille,  Déroulez la pâte par-dessus et bordez les bords vers l’intérieur. Piquez à l’aide d’une fourchette. Enfournez et laissez cuire environ 20 à 30 min jusqu’à ce que la pâte soit dorée.
5 Retournez la tarte sur un plat et dégustez chaud ou tiède.

Why 年糕  for new years time?  

The pronunciation of 糕 “gao” is associated with another Chinese word “高” which means high, higher, tall, taller, greater, better.  So eating nian gao has the symbolic meaning of raising oneself taller in each coming year and you will get promoted in your career every year. Daikon (turnip or white radish) is the main ingredient we use for this dish. Daikon in Chinese/ Taiwanese culture means “lucky” (好彩頭) as well.


「年糕」(ニンゴウ)は日本のお餅とは違って、もち米だけで作られているのではなく、飲茶メニューでお馴染みの大根餅(蘿蔔糕)に始まり、ココナッツミルクを使ったココナッツ餅(椰汁年糕)、タロ芋を使ったタロ芋餅(芋頭年糕)、くわいを使ったくわいのお餅(馬蹄年糕)などなど、様々な材料を使ったいくつかの種類があります。マーケットや地元のパン屋さん、そしてレストランで売っている「年糕」は、お持ち帰り用の深い丸タッパーに入っていて、結構ずっしり!これを家でフライパンで焼いたり、蒸したりして火を入れて食べるそうです。馬蹄糕(クワイ餅) は黒糖を使ったデザートのようなもので、卵をくぐらせてフライパンで焼いて食べるのですが甘さ控えめういろうみたいな食感です。年糕」(ニンゴウ) の 糕は中国語で「高」と同じ発音なので、「年年高高」(年々上昇する)という縁起の良い意味ということで新年の運を呼び込む縁起を担ぐために、旧正月中破年糕を食べるんですって。

Pourquoi Le nián gāo (年糕)?   

La prononciation de 糕 “gao” est associée à un autre mot chinois “高” qui signifie haut, haut, grand, plus haut, plus grand, meilleur. Donc, manger le nian gao a la signification symbolique de s’élever plus haut dans chaque année à venir et vous serez promu dans votre carrière chaque année. Daikon (navet ou radis blanc) est l’ingrédient principal que nous utilisons pour ce plat. Daikon dans la culture chinoise / taïwanaise signifie aussi “chanceux” (好 彩 頭).

Daikon, une racine typique de la cuisine japonaise et chinoise que beaucoup de personnes prennent pour une grosse carotte blanche.

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