Recipes for sweet and savoury pies
This Dutch Apple Pie – Easy Recipe is based on one I saw in Sainsbury’s Magazine. I make a few changes but it is basically the same. The main change to that recipe is more crumble, or streusel, for the top. Another change is giving a weight for the slices of apple, rather than a […]
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 […]
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 […]
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 […]
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 […]
Chocolate Ganache Tarts – Quick & Easy is a truly wonderful recipe. It consists of a rich chocolate ganache within a pâte sucrée sweet tart case. , On the top I like to pipe some passion fruit curd. For my tarts I use the tarts cases from a previous post. That post is pâte sucrée […]
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. […]
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 […]
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 […]
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 […]