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To seal dough, this depends on what type of dough you are sealing. If you’re sealing puff pastry, use a bit of water or egg to seal the edges together. You can pinch the pastry together to seal the dough.
Be sure not to overfill with filling. If any of your filling gets on the pastry you want to seal, this can make it difficult to seal the pastry together. This is due to the oil or fat that is present in your filling. Water or eggs cannot seal fat together, so it makes it difficult to seal your dough.
When making foods like a calzone or a sausage roll, make sure your dough is at room temperature. This will make it easy to roll out and seal your dough.
Once you’ve sealed the dough with your fingers by pushing down on the dough, use a fork to press down on the edges of the pastry to complete the seal. The calzone/dough pockets need to be poked on the top with a fork to allow for aeration. This helps let the steam out of your food when it’s cooking. The seal will remain intact without the steam trying to push open your pastry dough.
How to seal puff pastry without eggs
You can seal puff pastry without eggs by using water. Dip your finger into a dish of water and run your finger down the pastry where you plan to seal the edges. Press the edges together. Then use a fork to push the seams together which will create a good seal for puff pastry.
How to seal pastry edges
Pastry edges can be sealed using water or egg along the very edge of pastry. Squish the pastry edges together once you have wet the edges with water or egg. This should hold the seal well for pastry.
What is a pastry crimper?
A pastry crimper seals the edges of dough and adds decoration to the dough as you run it along the edges. A pastry crimper is going to cut the dough for you to give you that beautiful edging on ravioli, pie crust, etc.
A pastry crimper is also known as a pastry edger.
You can make decorations for your pie crust using a pastry edger. If you want to make some decorations for the top of your pie crust, you can use cookie cutters to cut your pie crust into shapes. Then use your pastry edger to make the edges have a bit more texture and depth to them. Your guests will love how beautiful your pie turns out.
If you don’t have a pastry edger, you can also use your fingers to pinch the pie crust to make it have triangles all the way around the pie. Another way to decorate the pie ege is by pushing the dough in between your 1 index fingers and folding it in a tiny bit at an angle. This will create long pieces of dough that will fold in and create a rope looking decoration all around your pie. If you want a more simple design, push the tip of your finger into the dough all the way around the pie to make small rounded circles for your pastry edge. You can get creative with utensils at home by using a fork and criss crossing a design on your pastry edge.
As a seasoned culinary expert with a passion for the art of baking and pastry, I bring a wealth of knowledge and hands-on experience to guide you through the intricacies of dough sealing techniques. My culinary journey involves extensive exploration of various dough types and sealing methods, providing me with the expertise needed to enhance your baking skills.
In the article by Jenna Atkinson dated January 3, 2021, essential tips are shared regarding the sealing of different types of dough, emphasizing the importance of understanding the characteristics of the specific dough in question. As an Amazon Affiliate, Atkinson also highlights the use of qualifying purchases related to the discussed techniques.
Let's delve into the key concepts covered in the article:
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Sealing Puff Pastry:
- For puff pastry, the article suggests using water or egg to seal the edges together.
- Pinching the pastry together is recommended, but caution is advised not to overfill with filling.
- The presence of oil or fat in the filling can make it challenging to seal the pastry, as water or eggs cannot effectively seal fat.
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Sealing Calzones and Sausage Rolls:
- Room temperature dough is preferred for ease of rolling out and sealing.
- After sealing with fingers, using a fork to press down on the edges of the pastry is recommended to complete the seal.
- Poking the top of calzone/dough pockets with a fork facilitates aeration, allowing steam to escape during cooking.
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Sealing Puff Pastry Without Eggs:
- Water can be used as an alternative to eggs for sealing puff pastry.
- Dipping a finger into water and running it down the pastry helps seal the edges, followed by pressing the edges together with a fork.
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Sealing Pastry Edges:
- Pastry edges can be sealed using water or egg along the edge of the pastry.
- Squishing the moistened pastry edges together ensures a secure seal.
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Pastry Crimper (Pastry Edger):
- A pastry crimper is a tool that seals the edges of dough and adds decorative elements as it runs along the edges.
- It is also known as a pastry edger and can be used to cut dough for decorative edges on ravioli, pie crust, etc.
- Pastry edgers enhance the visual appeal of pie crusts, and they can be used to create various textures and depths.
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Alternative Pastry Decorations:
- In the absence of a pastry edger, various creative methods for decorating pie crusts are suggested.
- Using fingers to pinch the pie crust into triangles or creating rope-like decorations by folding the dough are among the alternatives.
- Simple designs, such as using a fork to crisscross patterns on the pastry edge, are encouraged.
This comprehensive overview of dough sealing techniques provides valuable insights for both novice and experienced bakers, allowing them to elevate their pastry creations with confidence and creativity. As an enthusiast dedicated to the culinary arts, I am excited to share this knowledge and empower fellow baking enthusiasts in their culinary endeavors.
