What shape will your pastry be?
2
Understanding food wrappings
Many food products enclose or wrap one sort of food in another. The wrapping needs to be strong and stiff enough to hold the filling but not so strong or so stiff that it is difficult to chew. It should not hide the taste of the filling. 
Children can spoil a wrapping by the way they handle it when making it. They can get good wrappings if they follow this advice.
Stop the dough sticking by putting flour on your hands or rolling, but not too much or you will unbalance the recipe and make the wrapping dry and brittle.
- Roll it evenly by using the rolling pin firmly at first and then gently as you reach the right thickness.
- Keep the structure by handling as little as possible; try to get the shape and thickness right the first time. Flaky and filo pastries lose their flakiness and shortcrust pastry becomes tough if over handled.
- Avoid bursting by not putting in too much filling.
- Avoid splitting open by sealing any joints with water or beaten egg.