You searched for Pastry Recipes
Shortcrust Pastry
By John H Glen
The most common type of pastry and easy to make though it does need to be kept cool and handled as little as possible. Use it for flans, pies, tarts, tartlets, pasties, quiches etc
Suet Pastry
By John H Glen
This is the classic, basic recipe for the pastry used in traditional roly-poly pudding, boiled and steamed puddings (including savoury puddings), and dumplings.
Potato Pastry
By John H Glen
A simple but unusual pastry that is ideal for savoury vegetable, meat and fish, especially steak pies, I like the pastry as a crust for chicken and leek pie.
Making Shortcut Pastry
By mum
The first time I made pastry for your dad I made curried mince pasties he never forgot them in the nicest possible way they were very yummy!!!
Tart Pastry (pâte Brisée)
By John H Glen
Tender, flaky and oh so buttery, this is the classic dough which is the base for all styles of petite quiches and other miniature tartlets.
Tomato and Gruyère Tart with Parmesan Spelt Pa
By Love baking
This is really tasty. Unlike most of my other tart recipes, this one does not have a 'quiche' style filling. (NB photo pre-cooking!)
Puff Pastry
By John H Glen
Richest of all the pastries and needs patience and careful handling, with more layers than flaky pastry it’s rich and very light.
Hot Water Crust Pastry
By John H Glen
Similar in consistency to short crust pastry except the dough is stiff enough to stand alone without the support of a dish