This Pithivier is a vegetarian version and uses a woody melody of mushrooms mixed with shallots, tarragon, parsley and Pernod, encased in shop-bought puff pastry. It has a distinctively strong flavour and I warn you… it is totally addictive.Read more
When I decided that February was “Pie Month” the Cornish Pasty was top of my list of pies to make. Flaky, golden pastry wrapped around melt-in-the-mouth beef and vegetables. There’s something magical about them despite their simplicity and I couldn’t wait to make them!Read more
The first thing I missed leaving Jamaica after 6 years wasn’t the blue skies, white beaches nor the hot sun… it was Jamaican Patties. Semi-circular flaky pastry cases, golden in colour, traditionally filled with beef or chicken, served hot in a paper bag and eaten on-the-go.Read more
This delicious, sugar-crusted pie filled with pears and raspberries, that turn pinky/red when cooked, definitely says “made with love” on Valentine's Day!
[Remember - if you love only stretches so far you can always use ready-made shortcrust pastry instead of making the Paté Brisée.]Read more
I came across this recipe in a Bon Appétit mail shot last year. I read lots of recipes and get lots of food-based mail shots but for some reason this one remained with me for months. Maybe because it was cited as the “best empanada recipe ever” or maybe the memories of eating empanadas regularly in Miami was making me feel nostalgic… whatever the reason I had a hankering to try it out, and I’m so glad I did. Thank you Gaby Melian from Bon Appétit [and her mother].