Close

Scotch method

« Back to Glossary Index

quick method of making puff pastry which produces a flaky or rough layered structure. Characterised by its use of lumps of fat called nuggets, which are added at the mixing stage. Does not ensure continuous layers of fat and can have inconsistent quality. Suitable for sausage rolls, meat pies and meat pasties. Also called the “blitz method”.

« Back to Glossary Index