Pies, Tarts

Recipes for sweet and savoury pies

Pies, Tarts

Cherry Hand Pies – Cherry Turnovers

The title of this post, Cherry Hand Pies – Cherry Turnovers needs just a little explanation. Hand Pies are popular in North America. They can be made with a variety of pastries types. They are usually square or round, depending on preference. Turnover are similar and are very popular in the UK. They usually made […]

Biscuits, Cookies, Pies, Tarts

Sultana Oat Cookie Pie

Sultana Oat Cookie PIe is a giant cookie. The simplicity, as well as the flavour and texture, is what makes this such a great recipe. Simple mix the ingredients together and put them into a cake pan, or a pie dish, and bake it. Then you have one giant cookie that you can divide into […]

Desserts, Pies, Tarts

Apple Pear & Custard Tart

This Apple Pear & Custard Tart makes the perfect dessert. The idea came to me after eating some small Mr Kipling tarts with the same name. The combination of apple, pear and custard, with a cake-like pastry was very good indeed. So I decided to make some myself. But, rather than individual tarts this is […]

Pies, Tarts

Beef Wellington – Sumptuous Dining

Today’s recipe is for Beef Wellington – Sumptuous Dining. It is an expensive dish to make, so is not an everyday meal. But, my goodness, it is such a wonderful treat occasionally. Beef Wellington is similar, or the same as Boeuf en Croûte. There may be a few differences to the French dish, but basically […]

Desserts, Pies, Tarts

Perfect Lemon Posset Tarts

Today’s recipe features Perfect Lemon Posset Tarts, which are remarkably easy to make. Posset, a rich and silky smooth dessert derives in the 19th century from an earlier drink. The posset with citrus and cream and is reminiscent of syllabub. I use the tart cases from a previous post, Pâte Sucrée – Sweet Tart Cases. […]

Pastries, Pies, Tarts

Pâte Sucrée – Sweet Tart Cases

This wonderful recipe for Pâte Sucrée – Sweet Tart Cases using Pâte Sucrée is excellent. Using pâte sucrée makes a great tart case. This type of case is commonly used in patisseries, for tarts with a no-bake filling. Proper execution takes time due to the soft and moist nature of the pastry dough. But we […]

How To ..., Pies, Tarts

How To Make Inverse Puff Pastry

Today’s post is “How To Make Inverse Puff Pastry.” This marks a slight departure from my usual posts, as there is no cooking or baking involved; it is simply the preparation of a version of puff pastry. This pastry can then be used later, however you wish. Although shop-bought puff pastry can be of high […]

Cakes, Desserts, Pies, Tarts

Pasticciotti – Italian Custard Pies

Pasticciotti – Italian Custard Pies are simply delicious. Pasticciotti (singular pasticciotto) can be filled with Italian custard cream or ricotta. For this recipe, I use a lovely lemon and vanilla custard. Traditionally originating from the Puglia region of Italy, the pastry for pasticciotti is traditionally made with lard, although butter is commonly used nowadays. For […]

Pies, Tarts

Minced Beef with Suet Crust

This delightful Minced Beef with Suet Crust creates the perfect dinner, especially during this time of the year when we all crave something warming. Minced beef, with lots of vegetables, hits the spot. Particularly when enveloped in a rich gravy and topped off with a lovely thick layer of suet crust. The recipe takes a […]