Find foolproof pastry recipes plus instructional videos for easy homemade shortcrust pastry, choux pastry, puff pastry and more.
My mother used to make this all the time, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.
A really easy way of making buttery shortcrust pastry. The pastry is freezer friendly, simply wrap in cling film and freeze and thaw in the refrigerator when needed.
Who can forget school dinners? Cold mashed potato and nasty, fish-flavoured stuff (was it even fish?). The only thing that made it worthwhile was the puddings. Sponge cake with pink icing, chocolate custard or, my favourite, Butterscotch Tart. For years I hunted high and low to find the recipe for Butterscotch Tart. I tried recipe after recipe to no avail. Until one day I perfected it! And because I'm a nice person I will share it with you. And you will love me. Forever.
This is a basic choux pastry recipe for eclairs or profiteroles. It will make enough for a 20cm (8 inch) choux ring or 5 - 6 choux buns. Follow the individual recipe instructions for methods of use and baking.
This recipe provides the wrapping or covering for many pies and tarts, both sweet and savoury. Follow individual recipe instructions for methods of use and baking. See notes at the bottom of recipe for more ideas. This recipe makes enough to line a shallow 23cm (9 inch) flan tin.
A nice pastry recipe for desserts. It's just a touch more crumbly than normal, but nice and useable.
This super-easy pastry is perfect for savoury pies, flans, quiches or pasties. It's buttery, rich and quick and easy to make. It's also freezer-friendly, simply wrap in cling film and freeze; thaw in the refrigerator overnight before using.
This hearty steak pie is absolutely delicious. It's the perfect comfort food for the cold winter months. A rich and buttery pastry encases a filling of succulent beef in a thick and flavoursome gravy. I've used root vegetables to flavour the gravy, these can either be discarded or eaten with another meal.
My daughter picked a load of blackberries so we had the perfect excuse to make a blackberry pie - the end of summer doesn't taste any better than this! The berries do release alot of juice but I didn't hear any complaints!
I love pies (my favourite meal is pie and mash!) but I don't like the fat content of the pastry so I came up with this simple but very delicious idea. Use as you would any ordinary pastry or for pasties. All measurements are approximate. If you don't like the hassle of peeling the squash, you can split it in half, take out the seeds and roast it until it's soft (about 30 - 45 minutes).