Originally, pastry was used for what purpose in cooking?

Pastry was originally utilized in cooking primarily to protect fillings during the cooking process and to create an environment conducive to slow cooking. This practice allowed for the preservation of moisture and flavor within the filling while preventing it from coming into direct contact with the heat source, thus protecting it from potentially dirty ovens and other contaminants. The crust served not just as a vessel for the filling, but also as a barrier that helped maintain the integrity of the dish.

While pastries have evolved over time to include sweet desserts and various savory dishes, their foundational purpose was practical, focused on cooking techniques rather than flavor enhancement or presentation. This historical context highlights the utility of pastry beyond just serving as an aesthetic or flavor component, illustrating its origins as a functional element in the kitchen.