Browsing: Pastries

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…

Read More

Chocolate Pastry

Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.

Shortcrust Pastry

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…

Read More

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

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…

Read More

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…

Read More

Puff Pastry

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,…

Read More

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.