This shortcrust pastry recipe is perfect to use for sweet and savory pies, tarts, or a quiche crust, like our award-winning ...

It is one of the main stars of Tuscan cuisine, and its flavor is truly unique! The black cabbage, bitter and tasty, is an ...

Making your own sweet shortcrust pastry is so satisfying, and results in a tastier pie. Give yourself enough time to properly rest and chill the pastry before baking for a perfect result.

A hearty pie of succulent beef chunks in a robust stout-infused gravy topped with golden shortcrust pastry. A comforting ... 28x23cm/11x9in pie dish for this recipe. To make the pie filling ...

Instead, the mincemeat encased in an individual shortcrust pastry pie is a mixture of different ... She said she was not against tweaking recipes, but that the fruit and traditional flavours ...

I hail from a UK town called Wigan, home of the World Pie Eating Championship ... The vast majority of shortcrust pastry recipes I've encountered stipulate that you should start with chilled ...

Look no further than these three sweet and savoury pie recipes from River Cottage’s ... Preheat the oven to 180°C/160°C Fan/Gas 4. Roll out the pastry on a lightly floured surface and use ...

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.

A pie filling should be well ... The pastry is important. This recipe uses flaky pastry on the base and top, however it is also common to use shortcrust on the bottom with flaky pastry on top.

Wrap the pastry dough in baking parchment and place into the fridge to firm up for about two hours. Heat the oven to 180˚C/ gas mark 4. Grease and flour a loose base tart tin. I use one that is ...