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Rolling out pastry

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Flour your work surface lightly before you start rolling out. Use even pressure on the rolling pin so the pastry is rolled to an even thickness all over. Turn the pastry a 1/4 turn regularly so it does not stick to the surface.

17th Mar 2009 by Diane Earl


Key Stages:
Key Stage 1, Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

roll rolling out pastry pin flour the surface flouring even turn bake baking pie tart cook cooking process

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