The Mathematics of Pastry

I was making pastry for cheese pasties the other day. I made a thick round of the dough on the kitchen table and cut it into eighths for rolling out into individual pastie rounds.

The cut pastry on the floured table was so lovely, I had to take a picture. There’s something pleasingly mathematical about the shapes.

Makes me think about those old school days…

Robinne makes a double-crust recipe of pie dough and divides it into eight equal portions. She makes a cheese pastie from each portion. What percentage of a pie is each resulting pastie? If each of the four family members eats one and a half pasties, what percentage of a pie has each member eaten? How long before they all die of a coronary from eating too much pastry?