The David Gillespie Blog

Fine pastry based on wheat flour and egg and used as a wrapping for spring rolls and wontons. Uncooked.

Uncooked pastry purchased in thin sheets or blocks from supermarkets. Produces a firm pastry often used on the base of pies. Typical ingredients include wheat flour, vegetable fat, glycerol, citric acid and water.

Pastry purchased in thin sheets or blocks from supermarkets and baked until golden brown. Produces a firm pastry often used on the base of pies. Typical ingredients include wheat flour, vegetable fat, glycerol, citric acid and water.

Uncooked pastry purchased ready-to-cook from supermarkets. Pastry may be sold in thin sheets or in blocks that need to be rolled. Produces a pastry that contains multiple fine layers and is often used on the top of pies. Typical ingredients include wheat flour, vegetable oil, salt, citric acid and preservative.

Pastry purchased raw from supermarkets and then baked at approx 225 degrees C for 13 minutes. Produces a pastry that contains multiple fine layers and is often used on the top of pies. Typical ingredients include wheat flour, vegetable fat, salt, citric acid and preservative.

Pastry purchased uncooked from supermarkets and then baked to produce a pastry that contains multiple fine layers and is often used on the top of pies. Typical ingredients include wheat flour, butter, salt, citric acid and preservative.

Thin sheets of wheat flour based pastry, prepared without added fat. Baked until golden brown. Used in preparation of strudels and Greek-style pastry dishes.

Uncooked pastry purchased ready-to-cook from supermarkets. Pastry may be sold in thin sheets or in blocks that need to be rolled. Produces a pastry that contains multiple fine layers and is often used on the top of pies. Typical ingredients include wheat flour, butter, salt, citric acid and preservative.

Uncooked batter-type pastry used to prepare cream-puff shells, eclair cases and profiterole shells. Ingredients include commercial shortening, wheat flour, whole egg and salt.

Pastry shell that is used to prepare cream-puff shells, eclair cases and profiterole shells. Ingredients include commercial shortening, wheat flour, whole egg and salt.