Sable Pastry

Sable Pastry - The word ‘ Sable ‘ is French for sand, which perfectly describes the texture of this rich crumbly biscuit-like sweet pastry. Adding sugar alters the structure of the finished dough giving it a melt in the mouth texture.

Braised Beef and Red Wine Pie

Shin is an inexpensive cut of meat, which is big on flavour, and is full of gelatinous sinew which cooks down to make the most excellent gravy. It is easy to stew, you can also cook in the oven at around 350 F / 180 C / Gas mark 4 and it really lends itself to batch cooking in the pressure cooker and freezing down until required. You can substitute the red wine for a strong tasting beer for beef and ale pie and adapt the recipe further adding chestnut mushrooms, sautéd kidneys or if you are feeling indulgent a dozen oysters just before you finish cooking.

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.

Feuillettes

Puff pastry can be used to make several savoury hors d'oeuvre or bite sized appetisers. The most famous of these being the little stuffed Vol-au-vent cases topped with a lid or delicate Crolines, small lattice topped parcels. The third is a little tartlet case that can be used as an hors d'oeuvre or if made slightly larger …