Lebanese meat pies

RECIPE: My manager was leaving and I gave him the choice of sweet or savoury. Savoury it was. Rather than make meat pies or in fact anything with puff pastry, as I’ve done that a few times now, I found this recipe for Lebanese meat pies that seemed interesting. I didn’t alter the recipe. PREPARATION:…

Quiche Lorraine

RECIPE: Occasionally I feel like sharing a golden oldie – a recipe that never fails and always tastes and looks great. Most Australians own at least one Women’s Weekly cookbook, or have at least seen one (maybe in their parents’ kitchen). I have a whole pile of them and while they’re nothing fancy, they’re good…

Rhubarb and blueberry galette

RECIPE: I was going away for a weekend and wanted to bake a dessert on site, but didn’t want to carry half my kitchen with me. This meant it was important to find a recipe that minimised the amount of equipment I needed. PREPARATION: While the butter and dry ingredients were in the freezer getting…

Party Pies

I’m not going to say a lot here because I used the same recipe and followed largely the same process as I did last week when I made┬áSteak and Mushroom Pie. I wanted a pie I could sell as a fundraiser, so I made party pies. Using a muffin tin gave me a good-sized pie….

Steak and Mushroom Pie

RECIPE: I’ve been admiring decorative pie tops on Instagram and in particular @julie_jonesuk who does these incredibly intricate pastry cases. I thought I’d give it a go. The recipe I chose online from BBC Good Food was full of detailed instructions and very easy to follow. PREPARATION: I really wanted my beef to be tender,…

Boeuf Bourguignon Pie

RECIPE: I used Felder’s recipe for Quick Puff Pastry, also known as Rough Puff. I used his ingredients and method for the first steps to the cooling of the pastry ball in the fridge. When I rolled it out, I added extra lamination, by cutting about 80-100g of butter into 5mm thick slices and folding…