Seafood Pot Pies I love pot pies as there’s no pastry base to fiddle around blind baking, just a flaky golden pastry lid. You can bake them in a ramekin, ovenproof bowl or soufflé dish and fill them with virtually anything you like so, with a roll of Carême sour cream shortcrust pastry in the […]
Shortcrust Cookies I hate wasting pastry offcuts, so when I make a tart or pie I use the remaining pastry for these tasty little shortcrust cookies (see the video below for another of my favourite pastry tricks). Unlike puff pastry, shortcrust can be rerolled without ill effect, so all of it can be used. If […]
Tarte Tatin Tarte Tatin is one of those classics that I didn’t attempt for a long time for fear it would be too tricky. Turns out it’s super quick and easy, especially if you use a good ready-made shortcrust pastry like Carême. It’s named after the Tatin sisters, Caroline and Stéphanie, who served it at […]
Bacon & Egg Pie Bacon and egg pie is perfect for breakfast, lunch or dinner and, as it’s great served at room temperature, it makes ideal picnic fare. Best of all, the ingredients will be on hand in a well-stocked fridge. I was introduced to this pie by my friend Janni Kyritsis who makes his […]
