Types of pastries (shortcrust, puff, choux, filo, etc.)

Types of Pastries

Shortcrust Pastry

Shortcrust pastry is the most common type of pastry and serves as the basis for many sweet and savoury dishes.
Made from flour, fat (usually butter), water, and sometimes sugar for sweet versions; proportions are key to its success.
Known for its ‘short’ or crumbly texture, hence its name.
Used for pies, tarts, and quiches.

Puff Pastry

Puff pastry is light, flaky and rises when cooked.
Made by layering fat (such as butter) and dough creating hundreds, sometimes even thousands, of layers
The layers puff up during baking due to the water in the dough and fat turning to steam - this causes the pastry to rise.
Used for sausage rolls, turnovers, and vol-au-vents.

Choux Pastry

Choux pastry is very different from other pastries as it uses eggs to rise, rather than a leavening agent.
Ingredients include water, butter, flour and eggs; use of a pan and heat during the preparation process is notable.
Known for its high moisture content to create steam in the cooking process leading to a puffed up pastry.
Used for profiteroles, éclairs, and cream puffs.

Filo Pastry

Filo pastry is paper thin, light, and known for its crisp texture.
Made with flour and a small amount of water; skill is needed to roll it out thinly without tearing.
Layers are usually brushed with melted butter or oil and then baked.
Used for strudels, baklava, and spanakopita.

Flaky Pastry (or Rough Puff)

Flaky pastry is similar to puff pastry, but with fewer layers.
Dough is folded around fat, rolled, and folded again to create layers, but with less turns than puff pastry.
Light and crispy, it’s used as an alternative to puff pastry when a slightly less rich product is desired.
Used for turnovers, tarts, and to top pies.

Hot Water Crust Pastry

Hot water crust pastry is a sturdy type of pastry used for savoury pies.
Prepared using boiling water, fat and flour, resulting in a firm dough.
Known for maintaining structure and shape, even uncooked, making it ideal for filled recipes.
Used for pork pies and other meat pies.

Remember, the key to understanding and working with these pastries is all in the ingredients and process. The ratios of flour, fat, water, and sometimes sugar, the method of combining, and the handling of the dough substantially influence the final product.