Pastry Recipes
For Kids to make

On this page you will find some Pastry Recipes that you can make with your kids.

The ingredients needed when pastry making are pretty basic, but will change the outcome of the pastry itself.



All Purpose (Plain Flour) is recommended, but you can obtain reasonable results by using Self-Raising Flour, at least for shortcrust, though it will be softer and more crumbly.

Butter, Margarine and Lard are traditional fats for Pastry-Making, but proprietary vegetable shortings are frequently used nowadays. Follow the directions on the packet, as proportions sometimes vary.

When making Shortcrust pastry, you can use lard or a vegetable fat alone or as a mixture, but you must not use margarine alone as it produces a hard yellow pastry.

When making richer pastries it is better to stick to the fat specified in the recipe and don't mix.


Shortcrust Pastry

This pastry is made by the "Rubbing In" Method, it is quick and easy to make and this the most widely used type it can be used for sweet or savory dishes.

4oz Plain Flour

A Pinch of Salt

2oz Fat

4 Tsps Water (Approx)

The fat may be lard or a mixture of lard and margarine. Mix the flour and salt together in a mixing bowl, cut the fat into small pieces and rub in with your finger tips until the mixture looks like fine breadcrumbs.

Add the water a little at a time, mixing with a knife until the ingredients stick together. Then using one hand, collect the dough together and knead lightly to give a firm smoothe dough.

This recipe will make about 4oz Shortcrust Pastry, so adapt for your recipe.

Another Short Pastry is Flan Pastry which is a slightly richer pastry, made in a similar way to shortcrust, ideal for flan cases, small tartlets and other sweet tea-time Pastries. It is usually sweetened, but if the sugar is omitted it can also be used for savory flans and tarts.

6oz Plain Flour

1/2 Level Tsp Salt

4oz Butter

1 Level Tsp Sugar

1 Egg Beaten

Once you have fine breadcrumbs add the egg to form the dough and knead lightly.


Cheese Pastry

This can be made in 2 ways.. the richer version is best for small savories and appetizers, while the simpler cheese pastry, being easier to handle and less liable to crack when shaped is better for pies, tarts and flans.


Rich Cheese Pastry

3oz Butter

3oz Cheese Finely, Grated

4oz Plain Flour

A Pinch of Salt

A Little Water if Necessary

Cream the fat and cheese until soft, then gradually work in the flour and salt with a wooden spoon. Add water if needed, when the mixture sticks together, use one hand to collect it into a ball.

Knead lightly until smooth, then leave in a cool place wrapped in waxed paper before using.


Simple Cheese Pastry

4oz Plain Flour

A Pinch of Salt

2oz Butter

2oz Cheese, Finely Grated

A Little Beaten Egg or Water to Bind

Mix the flour and salt and rub in the fat. Add the cheese, then mix to a firm dough with egg or water.

Roll out and use as required.


The Flaked Pastries

There are three types of Flaked Pastries, which of two you can buuy ready made, Flaky and Puff Pastry. Rough Puff is the easiest of the three to make.

Rough Puff

This is quickly made flaked pastry can be used in a wide range of savory and sweet dishes.

8oz Plain Flour

A Pinch of Salt

6ox Fat (butter or margarine and lard mix)

Cold Water to Mix

A squezze of lemon juice

Mix the flour and salt; cut the fat(which should be quite firm) into cubes about 1/2inch across.

Stir the fat into the flour without breaking up the pieces and mix to a fairly stiff dough with the water and lemon juice.

Turn on to a floured board and roll into a strip 3 times as long as it is wide.

Fold the bottom third up and the top third down, then give the pastry half a turn so that the folds are at the sides.

Seal the edges lightly by pressing with the rolling pin, then continue to roll and fold in this way 4 times all together.

Leave to "rest" wrapped in greasproof (waxed) paper, for about 1/2 an hour before using.

Roll out and use as required. Bake in a very hot oven (450F/Gas Mark 8).


Flaky Pastry

This pastry is often used for special occasion dishes either savory or sweet as it gives a more even appearance then rough puff.

If you make it according to the instructions, you should obtain good rsults, even though the method may appear rather complicated at first reading.

8oz Plain Flour (all purpose)

A Pinch of Salt

6oz Butter or a mixture of butter and lard

Cold Water to mix

A squeeze of Lemon Juice

Egg to Glaze

Mix together the flour and salt.

Soften the fat by "working" it with a knife (mashing it down on a plate), then divide into 4 equal sections.

Rub one quarter of the softened fat into the flour, mix to a soft, elastic dough with the water and lemon juice.

On a floured board/work surface, roll out the pastry into an oblong 3 times as long as it is wide.

Flake another quarter of the fat over the top two thirds of the pastry, fold the bottom third up and the top third down.

Give the pastry half a turn so that the folds are now at the sides. Seal the edges of the pastry by pressing with the rolling pin, then re-roll as before and continue until all the fat is used up.

Wrap loosely in greasproof paper and leave to "rest" in a refrigerator or cool place for at least 1/2 hour before using. (This makes the handling and shaping of the pastry easier and gives a more evenly flaked texture.)

Roll out to use as required and bake ina very hot oven (450F/Gas Mark 8).


Puff Pastry

This is the richest of the pastries, this gives the most even rising and the greatest flakiness, but because of the time it takes to make, puff pastry is homemade occasionally.

"First Rollings" are used for Vol-Au-Vonts and Patties, where appearance is important.

"Second Rollings" and trimmings can be used for other dishes where you might otherwise have used rough puff or flaky pastry.


Here are some General Points for Making Flaked Pastries.

1. Handle lightly and as little as possible.

2. The fat for flaky and puff pastry should be about the same consistency as the dough with which it is to be combined - this is the reason for "working" it on a plate before adding.

3. The fat for the Rough Puff Pastry should be firm so that the cubes of fat retain their shape while being mixed into the dry ingredients.

4. To prevent the fat from melting out during the making of flaked pastries and so spoiling the texture, the pastry should be "rested" (covered and left in a cool place for about 15 minutes) both during and after the making and between the shaping and baking.

5. Roll flaked pastries out lightly and evenly; don;t let the rolling pin go over the edges of the pastry. Never stretch it during the shaping or the finished pastry will tend to mis-shapen.

6. Brush the top of all the flaked pastries with beaten egg before baking, to give the characteristic glaze.



I will be updating this page with Pastry Recipes as often as possible.




Shortcrust Pastry Recipes

Some Great Traditional Shortcrust Pastry Recipes for kids to make.Steak Pies,Pasties,Jam Tarts etc.


Puff Pastry Recipes

Some easy and delicious Puff Pastry Recipes. Topping for Pies, Sausage Roll, Cheese and Tomato Tart.


Filo Pastry Recipes

This Light Pastry is ideal when cooking either sweet or savory dishes, useful for topping pies, making desserts, wrapping round fish, chicken and other meats. You will love to bake these Filo Pastry recipes.




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