Jump to recipe Share About the bake Sweet shortcrust pastry, zesty lemon curd and a fluffy meringue topping - this lemon meringue pie is a perfect accompaniment for any summer picnic and is a real family favourite. If the beautifully golden meringue peaks that top this show-stopping pie off...
To roll out shortcrust dough to perfection, lay it between 2 sheets of baking paper and roll it out evenly with a rolling pin. The baking paper prevents the dough from sticking to the countertop and rolling pin and it also makes it way easier to move the rolled out dough to a bak...
A clean, lightly floured counter or marble pastry board is my go-to for rolling out pie dough. The benefit of the marble pastry board is that it stays slightly cooler than room temperature so it keeps your dough cooler as well. You could also opt to roll your dough out between two pie...
How to Make Shortcrust Pastry How To Make A Quick Basic Pie Crust, Shortcrust Pastry. Sweet or savory. Suitable for freezing before or after baking. Photo Credit: newbieinthekitchen.com The Easy Way To Cook Rice Perfectly. Learn how to cook rice on the stove perfectly, giving you perfect...
400g block of shortcrust pastry Mince Pies: • Preheat the oven to 180ºC. • Flour an even surface and roll out the shortcrust pastry as thinly as possible. • Cut the pastry into 8-10 3 inch rounds and the remaining pastry into strips for the lattice topping, ensuring you re...
For the pastry (or use 250g ready-made shortcrust pastry) 120g cold butter, plus extra to grease 225g plain flour, plus extra to dust 1 medium egg yolk For the filling 300g asparagus, trimmed 284ml double cream 2 eggs, beaten
This simple steak pie is a perfect winter warmer, brimming with a rich steak filling, and topped with buttery, crumbly pastry. There's nothing more rewarding than slicing into a homemade pie, with golden shortcrust pastry. When we make this recipe, we like to pair it with a deliciously-ch...
I experimented with dozens of iterations and finally landed on a combination of Chinese and Western methods, wrapping the custard filling in shortcrust pastry. Credit: Imperial Patisserie What is your favourite type of mooncake to make and to eat?
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I experimented with dozens of iterations and finally landed on a combination of Chinese and Western methods, wrapping the custard filling in shortcrust pastry. Credit: Imperial Patisserie What is your favourite type of mooncake to make and to eat?