Have you ever wondered how to make shortcrust pastry? It’s so handy to have an easy pastry recipe for pies ... Read More The ...

Whilst using shortcrust pastry from the shop is much less time-consuming, you can’t beat the taste of homemade pastry. It can seem daunting at first, but with a couple of practises you’ll be a ...

This quantity of pastry will line a 20cm/8in flan tin, or will line 6 x 10cm/4in tartlet tins. Add 2 tablespoons of caster sugar to the rubbed in butter and flour mix to make a sweet shortcrust ...

Wrap the pastry dough in baking parchment and place into the fridge to firm up for about two hours. Heat the oven to 180˚C/ gas mark 4. Grease and flour a loose base tart tin. I use one that is ...

Weak, strong, or medium strength. You've read it in recipes and it makes no sense. Here, we'll help you identify the types of ...

Buttery shortcrust pastry and a sweet ... this pudding is a go-to for many. This simple recipe is loved by BBC Good Food fans with 281 glowing reviews commenting on how easy the pastry is to ...

In a large bowl, combine the butter, sugar, and salt, and stir until well combined. Stir in the egg, the egg yolks, and the ...

In this recipe, boiled potatoes are smashed to form a crust in lieu of short-crust pastry. Quiches also have a creamier, more custard-like texture than frittatas due to their higher dairy content.

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.

Roasted Sweet Potato, Spinach and Feta Pie with Aleppo chilli. All-butter shortcrust pastry with Aleppo chilli and cumin ...

By the 19th century, they became popular with working class Cornish families. A simple shortcrust pastry case was filled with cheap cuts of meat alongside potatoes, rutabaga and onion. The pastry ...

To make the pastry, put the flour and salt in a food processor and add the butter. Using the pulse function, whizz just until it resembles coarse breadcrumbs (take care not to over process or your ...