I was always a bit confused about what pastry I should choose for my dishes. Short crust or puff pastry. Looking in a dictionary for the the exact translation in my mother language didn’t help much as anyway I didn’t know what for you use each of them. So finally I use puff pastry for cakes and desserts when I need a lighter and self raising cake and short crust pastry for quiches and salty pies stuffed with mince or fish. Whenever I can find it I buy a 500 gr. block and I extend it with a pin roll, but more often I find it in one or two frozen sheets of 250 gr. each. They come with some oven paper which helps to keep your oven clean when you bake your cakes. For a quiche for four people normally one sheet is enough plus sometimes a bit more in case I feel inspired to decorate it with some flowers or any other design. It is very easy cutting any drawing  with a knife and placing it on top. For a mince or fish pie that  must be completely sealed I need almost half a kilogram. If you only have at hand puff pastry and you don’t want your pie to grow too much, the trick I use is making many little holes with a fork before you put it in the oven. Pies are a great option if your children are not very fond of fish or vegetables as it is very easy hiding them there. They taste excellent, they are easy to eat and you can put there anything you can imagine.

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