Shortcrust, Half the amount of fat to flour e.g. tarts, pies and sausage rolls, Cheese, Cheese is added to shortcrust pastry e.g. savoury quiche, Flaky, puff and rough puff, Special rolling techniques and folding techniques are used to introduce air to the pastry. High in fat e.g. sausage rolls, vol au vents, Choux, A wet pastry made by melting fat in water and then adding flour and eggs e.g. elcairs, profit, Filo, Very thin pastry e.g. spring rolls

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