Masterclass - Puff up your profits
With pastry dishes able to achieve a price premium PubChef looks at ideas for this versatile ingredient.
Pastry dishes can command a price premium of an extra 20%, according to research by pastry supplier Pillsbury, so it's well worth getting out thatrolling pin. And while the profit margin can bepretty sizeable, utilising pastry in a recipeshould only increase the ingredient cost by around 5 to 8%.
Pastry dishes remain a popular choice,with 90% of foodservice outlets selling pies and tarts every four days. Indeed, a revival in interest in the British pie saw Bristol-based Pieminister launch earlier this year selling gourmet pies. Pies are a great way to put your creative skills to the test, as a wealth of different fillings can be used, both savoury and sweet. But why limit pastry purely to pies? With the different types of pastry that you can make or buy, such as filo, shortcrust and puff, this versatile ingredient can be used in a variety of interesting ways on all parts of the menu, from starters, through to desserts and buffet items.
Tips for perfect pastry
Always cook puff pastry at 220°C/425°F/ Gas Mark 7. Brush with beaten whole egg for a good colour and sheen. Do not be tempted to remove from the oven until pastry is golden.
Pies - don't just limit your range of pies to steak or chicken and mushroom. Why not try fish or shellfish in a white or parsley sauce; roasted vegetables mixed with pesto; summer vegetables such as lightly sautéed courgettes, baby carrots, mange tout and broccoli florets in a Jarlsberg cheese sauce; or leeks and diced ham in a white or herb sauce.
Create a dish with a difference by sprinkling poppy seeds, grated cheese, chopped nuts and chopped fresh herbs on top of the pastry after glazing with beaten egg, before baking.
If using shortcrust pastry for sweet recipes, brush lightly with water and beaten egg white and dredge with caster or Demerara sugar.
When using for savoury dishes, add interest by sprinkling with grated cheese, or grated cheese mixed with a few white breadcrumbsor parsley.
To prevent filo from drying out, keep sheets that are ready to be used between two sheets of clingfilm so no pastry is exposed to the air.
To introduce more flavour and interest to filo dishes, add chopped herbs/garlic/spices, which complement the filling, to melted butter before brushing over the pastry.
Make cases from filo pastry to serve as carriers for sweet or savoury fillings. Store them in airtight containers for up to three weeks before use.
Source: Jus-Rol
Recipe ideas
Tomato and mozzarella pizza puffs Chicken and red peppers in puff pastry Autumn pork rolls Plum and almond slice Lamb Wellington Salmon kubriac
Product news
Jus-Rol has launched a new dessert product range ideal for both snacking and buffets. Seasonal fruit variations are coming soon, as the product line will continue throughout the year. Sweet Bites can be served either on their own or with ice cream or custard.
For more information visit www.JusRol.co.uk or call 0800 626 893.
