Baking Heaven

PERFECT PASTRY

The recipes and techniques on pages 70-75 are taken from Pies, Glorious Pies by Maxine Clark, published by Ryland Peters & Small (£14.99). Photography by Steve Painter © Ryland Peters & Small.

TECHNIQUES

ROLLING THE PASTRY

• Pastry is easier to roll out if shaped into a ball, then flattened to a thick disc before wrapping and chilling. Make sure you allow the pastry to soften slightly before rolling.

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