- Always chill pastry for at least 10 minutes before rolling it out.
- Roll out pastry on a lightly floured surface and use light strokes of the rolling pin, always working away from you. Keep rotating the pastry on the board.
- Drape the pastry over your rolling pin to lift it onto the baking dish or tin.
- And remember, practise makes perfect. Make pastry often so that it will not be a worrying challenge but a staple of your repertoire – and a guarantee of compliments!
If you need to save time you can use the Edmonds range of ready-rolled or block flaky puff, filo and short pastries available in the freezer section of most supermarkets.