It should be 300gm.
Reason is, for human body can not dies-est more fat and it may be directly effect on heart !!
180oc in a conventional oven, 160oc in a fan assisted oven.
It should be considered in the military decision making process (MDMP) at all levels of war.
This is horrible grammar: It should be phrased as "WHO are some great pastry chefs?
To thicken it.
You should be able to check the expiration date on the frozen puff pastry box before you purchase it. You should expect that if part of the puff pastry has been removed from the packaging, defrosted and then refrozen, it will not last as long as the original expiry date. If you are making your own puff pastry from scratch, unless you have one of those high end vacuum sealers, I wouldn't assume it would survive freezer burn more than a couple of months, at most.
A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process. The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more. When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture. The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry. Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.
If it is a medium sized pastry it should be blind baked for 15mins at 200 degrees but if it is pastry with sugar o the temperature for less hope this is helpful even though its not alot :)
Pastry
No.
You should chill all pastry before using as this stops the pastry from SHRINKING
Pastry should not be served too often because it is relatively high in simple carbohydrates (sugar) and fats and relatively low in other nutrients. Pastry should be a treat for special occasions rather than a daily food.
yes it does. the pastry does cook underneath the mince. you should keep checking it though whilst its in the oven.