These homemade Shortcrust Pastry Mini Sausage Rolls are a delicious combination of flaky and buttery shop-bought pastry with perfectly seasoned hearty sausage meat.
The individual pies are made with shortcrust pastry, beef, ale and more. This British beef and ale pie is great served with mashed potatoes.
Here’s a gluten free vegan shortcrust pastry (shortbread dough) that is made of only wholesome ingredients. So, no vegan butter or margarine! Furthermore, you’ll need merely 4 ingredients, one bowl and less than 10 minutes of your time.
This is a classic French dish using a homemade gluten-free savoury shortcrust pastry and a traditional egg, cream and bacon custard filling. This quiche is perfect to serve either straight from the oven or chilled on a warm day with plenty of fresh salad and a side of Dijon mustard.
The traditional English dessert consisting of a shortcrust pastry shell, a thin layer of raspberry jam, frangipane filling and a topping of flaked almonds has been made vegan. Have your homemade vegan Bakewell tart ready in no time, with no special skills, equipment or ingredients!
This tart uses a sweet shortcrust pastry shell and has a velvety, rich chocolate filling with toasted hazelnuts and pecans. It goes exceptionally well with ice cream and, for a really cheffy desert…
Sara Kidd explains how to make the best shortcrust pastry using vegan butter, cold bowls and some patience. Watch the video now.
How to make a Lemon Meringue Pie. Ingredients: plain flour, for rolling out1 x 375g pack sweet shortcrust pastry50g cornflour175g golden caster sugar3 lemons, zested and juiced (you will need 100ml juice)275ml milk80g unsalted butter, diced3 large egg yolks1 large egg For the meringue: 3 large egg w
My incredible, decadent sweet potato tart is a tasty combination of creamy sweet potato filling inside of a sweet shortcrust pastry! Top it all off with a marshmallow meringue topping for a simply stunning holiday dessert!
My easy, sweet pecan tartlets are the perfect decadent dessert for Fall with their tender shortcrust pastry filled with rich pecan pie filling! These perfectly portioned tarts are the very best way to enjoy some mini pecan pies! Plus each bite is amazingly satisfying with a balance of crust to filling!
The game-changer for homemade baking is to start making your own pastries. The shortcrust is a versatile pastry made from mainly 3 ingredients: butter, flour and eggs, but we made a version of our own that enhances the flavours and give a fun twist to this classic recipe.
You will be surprised with this italian fruit tart! It's is an amazing dish with shortcrust pastry filled with cream and topped with fruits.
The amazing, classic Tarte aux Fraises (French Strawberry Tart) combines tender shortcrust pastry with rich crème pâtissière and the freshest strawberries. All together it makes for a wholly impressive dessert that everyone will ooh-and-ah over (between mouthfuls, of course)!
This classic Tarte aux Fruits (French Fruit Tart) combines your favorite seasonal fruit, rich pastry cream, and a tender shortcrust for a stunning dessert! The vibrant colors of the assorted fruit are highlighted with a sweet apricot glaze to take both the flavor and appearance to the next level!
I like to make a good old spinach pie, a Spanakopita, but this mixes up that old favourite into something new. The perfect picnic piece, this tart is savoury and moreish, lightening the flavour of cooked spinach with lemon and herbs, and setting it inside a buttery, flaky pastry case. Something like a British quiche, I love the combination of eggy, cheesey spinach-rich filling with the shortcrust pastry edge. I use aromatic dill and zesty lemon to bring a real feeling of summer sun to the recipe, and the addition of feta, ricotta and cream cheese, alongside pine nuts, just ensures a rich, nutty and satisfying mouthful. It’s perfect for lunch in the garden, with a simple side salad, and also works perfectly as a slightly special picnic or packed lunch.
Recipe of the classic strawberry tart with a shortcrust filled with an almond cream, a pastry cream and strawberries (quantity for a tart of 8-10 inch / 22 - 24 cm of diameter 8 - 10 parts)
Bourdaloue Pear Tart, named after the Parisian street where it was invented in the 1900s. A shortcrust tart base filled with Williams pears and almond cream, glazed and topped with slivered almonds and macarons.
Medovik is a classic Russian honey cake made with layers upon layers of honey choux pastry and whipped sour cream. As much as my husband loves a medovik I hate making choux pastry for it. That’s why I cook a fake medovik - my husband is happy, and I continue to cook a yummy honey cake with flaky shortcrust pastry layers and creamy honey frosting.