Here we have recipes for you to make your own homemade pie crust, puff pastry dough, choux pastry for cream puffs and basic shortcrust pastry.
A very special fish pie that is sure to please everyone. The recipe uses a mixture of white fish, seafood and vegetables in a quick white sauce, topped with a golden turmeric potato pastry crust.
This is a simple recipe that you can double or half without any problem. It's tasty and will be flaky.
There is always something appealing about individual pies. These are filled with vegetables in a parsley sauce and topped with a light shortcrust pastry.
This old favourite contrasts the sweetness of meringue with the tartness of lemons. The pie is delicious served warm or cold.
I love pies (my favourite meal is pie and mashed potatoes!) 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 butternut pumpkin you can split it in half, take out the seeds and roast in a hot oven until it's soft about 30 - 45 minutes.
This recipe can be easily doubled to make enough for a two pie crusts.
Use this basic pastry recipe for empanadas, Cornish pasties or any other savoury pie.
This recipe was given to me by a woman that makes savoury tarts in a small town in the south of France. I found her crust and process to be the most delicious, simple and logical of all the crusts I've ever made.
These small individual pies are filled with creamy prawns and crabmeat filling. To gently reheat these small savoury pies, wrap them loosely in baking paper.