You either have JavaScript turned off or an old version of Flash Player installed. Please turn JavaScript on or update your Flash Player.
Rolling out pastry
How to roll out your pastry so it fits into a round, fluted tin.
Points to remember
- Sprinkle the work surface with flour. Put pastry on it and sprinkle with flour again.
- Take the rolling pin and press down on the pastry to making little grooves and turning 90 degrees every so often.
- Once the pastry has expanded to about twice its size, start rolling.
- Place the rolling pin at the far end of the pastry and flip it over the rolling pin.
- Put the pastry into the tin, topside down. Once the pastry is gently laid over, push it into the tin with your hands. Use a small ball of the excess pastry to help push the pastry into the corners.
Useful tips
- If the pastry starts to go soft, slide it onto a baking sheet and put it back into the fridge for a few minutes to firm up.
- If the pasty is a bit dry, put the pastry back into the food processor, add a splash of water and mix it up quickly.
More pastry recipes
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Search Good Food
Tried and tested 
