With a few simple ingredients from your pantry, you can whip up a batch of these fried choux pastry treats for your friends and family to enjoy.
Witches Fingers is Halloween party dish served with a red, blood-like soup.
Soured Cream Pastry
You can make delicious cookies from any trimmings when using the pastry (or make some specially for cookies). Remember, Pastry is only as good as the flour you use. Don't…
Nut pastry is used for pies, flans, tartlets and a wide range of savory and sweet dishes. It should be crisp, light yet firm in texture and light handling; use…
Wholemeal pastry is similar to shortcrust pastry. Plain wholemeal flour can be used for wholemeal pastry, either by itself, or mixed with a proportion of white flour for a lighter…
This recipe for cheese pastry is the best way to enjoy your favorite cheese in a savory treat.
Potato Choux Pastry
A light, crisp, and slightly sweet pastry that is perfect for breakfast or dessert.
Potato Puff Pastry
This Potato Puff Pastry Recipe is a great way to use up leftover mashed potatoes.
Potato Shortcrust Pastry
Potato Shortcrust Pastry is a quick and easy pastry that can be used as a base for a variety of dishes.
Pâté Sucrée Pastry
A French pastry which should be thin, crisp and melts in the mouth. Pate Sucree is used for Continental patisserie. Pate sucree: This is identical to shortcrust pastry except that…
Cream Cheese Pastry
Cream cheese pastry is a moist, flaky pastry often used with sweet or nut-flavoured fillings. It is ideal for rich tartlets and tiny petit fours. Remember, Pastry is only as…
Oil pastry can be used instead of shortcrust pastry. As it is more greasy, it is therefore more suitable for savoury rather than sweet dishes. Also note that it should…
Flaky pastry can be used instead of puff pastry where a great rise is not needed: eccles cakes, sweet and savory pies, turnovers and sausage rolls all use it to…
Suet pastry is commonly used for roly-polys, boiled and steamed puddings and dumplings.Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
Choux pastry is soft and sticky. It is piped or spooned on to a baking sheet. When baking, the moisture in the dough turns to steam and puffs up the…
Hot Water Crust Pastry
Hot water crust pastry is used in meat pies such as pork, veal, ham and game pies. Remember, Pastry is only as good as the flour you use. Don't buy…
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
Shortcrust pastry: A rich, flaky dough with a high proportion of fat to flour. Also called pate brisee, this is used for flans, tarts and quiches and for single and…
Rich Herb Pastry
Rich herb pastry is often used for vegetable pies and tarts. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
Lemon pastry is used for pies, flans, tartlets and a wide range of savoury and sweet dishes. The pastry should be crisp, light yet firm in texture and light of…
Crumb Crust Pastry
Crumb crust Pastry is used for the base of cheesecakes, chilled tarts, ice-cream tarts and chilled chiffon mixtures.Remember, Pastry is only as good as the flour you use. Don't buy…
Puff pastry: A light, buttery dough raised to many times its original thickness by the action of steam, used for sweet and savoury tarts, vol au vents, bouchees and feuilletes.Remember,…
Apple and Sultana Strudel
This is a delicious recipe for a classic strudel with a twist. The twist being the sultanas which add a lovely sweetness and some additional fruitiness to the dish.