Feuilleté Pastry Tarts

Puff pastry can be used to make many different savoury hors d’oeuvre or bite sized appetisers. The most famous of these being little-stuffed Vol-au-vent cases topped with a little lid or delicate Crolines, small lattice topped parcels. My recipe today is how to make the third, great little tartlet case that can also be made slightly larger and used as a savoury starter, light lunch or filled with whipped cream and fruit as a simple, elegant dessert.

Egg fried Rice

In the West, we normally tuck into a bowl of egg fried rice as part of a pile of food placed in front of us on the table in our local Chinese restaurant. In a Chinese banquet the host will normally serve the rice at the end of the meal as the last course.

Cantonese Pork

Cantonese is revered in China as one of the most celebrated national styles of cooking. In the eighteenth century, the Qing Dynasty allowed the Guangdong region, home to the Cantonese, to be opened to the first foreign traders and natives from the area were amongst the first immigrants to settle in the United Kingdom and America exporting their traditions and food.