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…
Browsing: Pastries
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…
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…
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
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.