Pastry

Pastry is a dough of flour, water, and shortening (solid fats, like butter or lard) that is baked. It is typically made by rubbing fat into flour to create a crumbly texture, then adding water to bind it into a dough. Pastry can be thin and crisp or thick and chewy depending on the type and ingredients used.

Pastry serves as a casing or base for a wide variety of dishes, both sweet and savoury. It is used to make pies, tarts, pasties, quiches, and as a base for pizzas. Manufacturers use it to provide a palatable and structural component to baked goods.

Pastry is a foodstuff, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Its health implications are primarily related to its nutritional content, particularly its fat and carbohydrate content. Consumption of pastry contributes to overall energy intake; diets high in saturated fat and refined carbohydrates are linked to increased risk of certain health conditions, as advised by the NHS.