How often do you make your own pastry & what types?

[Morning Glory]

Do you make your own pastry? Or perhaps you buy ready-made chilled or frozen pastry. When it comes to puff pastry, the ready-made option is a good one for many people and its a great product - but have you ever attempted it yourself?

What types of pastry have you made before? Here is a prompt list:

• Choux pastry
• Filo pastry
• Flaky pastry
• Hot water crust pastry
• Puff pastry
• Shortcrust pastry
• Rough puff pastry
• Suet pastry

 

[medtran49]

I've made everything except suet pastry, though I often use lard especially for pastry used as part of a savory dish. Of course, the phyllo was just recently and I do intend to make another batch and take pictures as @morning glory requested. Hopefully, my neighborhood won't have a water line break when I do.

 

[GadgetGuy]

As much baking that I've been doing since I got my new mixer, I haven't made any pastry.

 

[epicuric]

Occasionally, I have made short crust pasty for flans or tarts but as I'm not really into excessive measuring and weighing I tend to use ready made. Not being much of a baker I go for cheats wherever possible.

 

[GadgetGuy]

The only pastry that I've ever made was chu paste for eclairs or cream puffs, & that was a long time ago.