Tag Archives: Pastry

Pumpkin Pie

26 Oct

I love pumpkin pie so much, this is possibly my favourite pudding ever!! The first time I ever tried this was when one of my brothers went to his friends Halloween party and brought some back. The flavour of pumpkin and nutmeg is just brilliant. Served hot or cold this is such an awesome autumn treat for everyone!


350g Plain flour
1tsp Ground cinnamon
200g Butter
150ml Cold water

1000g Pumpkin purée
410g(1tin) Evaporated milk
2 Eggs
170g Muscovado
1tsp Ground cinnamon
1tsp Ground nutmeg
1tsp Ground ginger

Estimated time: 65 minutes


Pastry first 🙂 weigh your flour, cinnamon and butter into a bowl and either rub together by hand, or use a mixer. Once the mix resembles bread crumbs slowly add cold water, mix this together until a dough forms. If it’s too dry add a bit more water! Wrap this pastry in cling film and leave in the fridge for 15 minutes.


Meanwhile peel and chop your pumpkin, scraping out the seeds and stringy bits. Weigh your pumpkin into a large saucepan and fill with water, just enough so the chunks are covered. Bring this to the boil and then simmer for about 10 minutes or until the pumpkin is tender.

Drain the water and mash the pumpkin chunks in a big bowl. Drain off any excess water that appears. Leave the pumpkin to one side to cool a bit.


In another bowl weigh your evaporated milk, sugar and spices, mix in the two eggs making sure everything is well mixed. This mix will smell amazing!! Make sure it’s well mixed before stirring in your mashed pumpkin.

By now the pastry will be rested but not too hard so rolling it will still be easy. Take the pastry and roll it out on a floured surface to roughly half a cm thick. Make sure you roll enough to cover your pie tin!


Carefully roll the pastry onto the rolling pin (don’t press down on the pin or you will just roll the pastry into itself!) and place it over your greased pie tin. Gently press the pastry into the edges and sides so that there are no holes.

Pour the pumpkin pie mix into the pastry case, as full as you can safely get it before putting it into the oven at 180c for 40-45 minutes. The pie is done when a knife or skewer comes out clean.


Serve this with cream or ice cream, hot or cold! I hope you all love this autumny pie as much as my family do, it is such a treat and everyone falls in love with it, it makes you enjoy the fact that the nights are getting colder and darker! And let’s face it, everyone loves a bit of pie!!! Enjoy everyone 🙂


Quiche Lorraine

31 Aug

Quiche is such an odd thing, often people are unsure of eating it, let alone making it! It is in fact one of the easiest things to make, very misleading :p this quiche has been a family favourite for years! Everyone would fight for the most quiche at lunch, no one wanted to miss out! That was just for normal quiche Lorraine, this one has extra bits in it as well, all of which can be changed to your taste and preference 🙂


1 onion
1 Leek
1 pack Smoked back bacon
50g Mushrooms
Shortcrust pastry
5 Eggs
100ml Milk
200ml Double cream
100g Cheddar

Estimated time: 60 minutes


With that pastry you want a nice layer around the edges, not too thick but not too thin either. I used my pastry recipe from my previous post (shortcrust) which gave me roughly 250g which was enough for me!! Roll out your pastry on a clean floured surface until it is big enough to line your quiche tin(loose bottomed tins are the best to use). Grease your tin before you even measure to see if the pastry will fit!! Once greased place your pastry carefully into the tin and gently push into the edges and up the sides.


Layer two layers of cling film together on the table, big enough to cover you tin. Place these into the tin so they’re resting on the pastry, making sure it goes over each side. Fill the entire tart case with baking beans, raw pasta or rice, right to the top, this will stop the pastry rising oddly. Fold the cling film back over it to make a bag before putting it all in the oven at 170c for 10-15 minutes.

Once the time is up take your tart case out of the oven and remove the cling film bag, be careful though the beans (or pasta/rice) will be really really deceptively hot! Once they’re removed prick the bottom of the pastry with a fork all over and put back in the oven to finish cooking. This will take about another 5-10 minutes, when its cooked it will be golden brown and crisp. Leave to cool for a few minutes before carefully trimming the edges of the pastry. I find the easiest way to do this is to hold the pastry gently with one hand and using a sharp knife carefully cut along the edge making sure you don’t put too much pressure on the pastry! Once trimmed brush with an egg wash, I use egg yolk with a tiny bit of milk, this is just to seal the pastry so it won’t get soggy later on.


Firstly we’ll start with the onion, simply because this is the only part that will make your cry! Dice up your onion into what ever sized chunks you want, scrape these into a frying pan and slowly bring to heat. You want to cook the onion off in a small amount of olive oil(or veg, what ever you have!) until they start to go soft and translucent. You don’t want to over cook them now as they will go mushy in the quiche. Once cooked put them onto a plate or in a bowl to one side.


Now chop up your bacon, you do not have to use a whole pack of bacon as this does make a very full quiche, but bacon is a must in my family 🙂 like the onions cook off your bacon, no need for oil this time. I’d say you want your bacon to start crisping at the edges, so you can see that the fat is cooking down…no one likes squishy fat in quiche 😦 put your bacon to one side with the onions.


Leeks next, slice the leek down the middle, leaving about an inch at the root end and wash thoroughly. With the leek still intact chop it up into slices and start these cooking too, in oil this time 🙂

While the leeks are cooking dice up your mushrooms into whatever size pieces you want. Remember that mushrooms shrink a lot when they’re cooked. Once your mushrooms are cooked and the leeks are half cooked add them and start them cooking too. This won’t take long as mushrooms are quick to cook 🙂

Once they’re cooked spread them over the pastry base and mix in the onions and bacon bits. You want an even mix over the quiche so no one will fight over the bits!


Now in a bowl beat your five eggs with the milk and cream, add about a teaspoon of salt and pepper to season before pouring into the quiche. Try to fill the tart as much as possible without going over the sides 🙂 sprinkle the grated cheddar, or cheese of your choice :p over the top of the tart.

Carefully place the tart in the oven and bake at 160c for roughly 40 minutes. I would check the quiche after half an hour to judge timings. When the quiches is cooked it will be firm all over, no wobble in the middle!

Once cooked allow to cool before removing from the tin make sure you go round the edges first in case they have stuck! Once the quiche is free and cooled slightly cut into portions and enjoy!!


This is a very filling quiche and can definitely be used for a main meal with some extra veg!! The flavours all go so nicely together, the best parts of quiche Lorraine but with extra bits added 🙂 I hope you all love this as much as I do, it’s such a versatile thing to make and change to suit your mood or guests 🙂

Shortcrust Pastry

14 Aug

This pastry is not only tasty but so versatile, it is used for practically everything. From quiche to pies this pastry can do it all! This is a simple family recipe that my mum has been making for years, we all love it in a good pie and the knowledge that there’s always pastry in the freezer is always good!!!


250g Plain flour
1tsp Salt
110g Butter
70ml Cold water

Estimated time: 40 minutes


Weigh your flour, salt and cubed butter into a bowl. Mix these all together until bread crumbs form. This can be achieved either by using a freestanding mixer with a paddle attachment, or by simply rubbing the butter into the flour by hand. Either work and either will do 🙂


Once the mix has formed breadcrumbs slowly and carefully start to add the cold water. You only want enough to bring the dough together, too much water will give you a sticky dough and it will be so hard to work with!!


Once the dough has come to get her empty it out onto the table, knead it together if the dough has not completely formed. Now shape it into a rough square and wrap in cling film.

Place this in the fridge and allow to rest for at least 20 minutes before rolling out to use. At this stage it can also be put in the freezer to be used at a later date which is always handy!!

This pastry should be baked at 170c for about 15-20 minutes depending on the thickness of the pastry. Thicker pastry will take a lot longer to cookthan thin. When the pastry is down it will be a nice golden colour and crisp on top.


There you are, another much used pastry that is so simple to make 🙂 but so useful to know! Hope you like it everyone!

Puff Tarts

19 Jun

I love these tarts, my friend at work introduced me to them and they’re just brilliant! They are lovey, quick and easy. Brilliant for a quick meal after a long day!! They’re not very heavy and can be topped with what ever you want!!


500g Puff pastry
1 Large onion
200g Feta cheese
150g Cheddar cheese, grated
100g Cooked ham
100g Cooked sweet corn

Estimated time: 30 minutes

First your puff pastry, this is a wonderful thing to keep in the freezer after making! If making from scratch then you can check out my puff pastry recipe here. If its in the freezer, either get it out the not before or carefully defrost it in the microwave 🙂

Once the pastry is ready to go roll it into a rough rectangle probably about 50cm long and 30cm across, but to be honest what ever shape you end up with will be fine!! You want to roll the pastry until its roughly 3ml thick. Once you’ve reached this thickness using a sharp knife cut it in half and then each half into about 4 small rectangles. These will be your tarts 🙂

Place the tarts onto a lined tray with small gaps between them, if you have any silicon sheets then this is the time to use them!! Using a pastry brush, brush the edges of each tart with some milk to glaze.


Right, now peel and slice your onion, don’t worry about dicing it, you want nice pieces for this. I found this easiest by cutting the onion in half and then slicing across. Once sliced sprinkle (as much as you can sprinkle onion!) the onion onto all of the tarts, you don’t want to put to many pieces on each but a tin layer so that with each bite you’ll get some onion.

Now roughly chop up your feta cheese and crumble this on top of half of your tarts. Make sure you cover the tarts well as feta doesn’t really melt so you can’t rely on it spreading!


For your other tarts roughly chop, or rip up the ham and sprinkle over them, don’t worry about saving any for the top because it will just burn when cooking!

Now sprinkle all of your tarts with the sweet corn, because let’s face it, who really doesn’t like sweet corn?! :p

Finally top your ham tarts with your grated cheddar, try to make sure that its nicely covered so that nothing burns!!


Place all of the tarts in the oven and bake at 190c for 20-25 minutes. When they are cooked the pastry will be a nice golden brown around the edges and the bottom of the tarts will be pale golden too.

Either eat these hot or leave them to cool, either way is so tasty you’ll love them!


How easy was that?! These are so brilliant, easy yes but the things you can do with them, you can put anything you want on there to please even the fussiest of people and it doesn’t take long. Just what you want on week nights when you don’t have much time to cook! Enjoy everyone 🙂

Sweet Pastry

11 May

This is a nice and simple pastry that is often used for sweet tarts and puddings. This pastry is very easy and quick to make so doesn’t keep you hanging about!

225g Butter
150g Caster sugar
4 Eggs
450g Plain flour

Estimated time: 10 minutes (not including the resting time)


To be honest this is just like making a cake or biscuits. Start off with weighing your butter and sugar together in a bowl and cream together until light and fluffy.


Slowly add the eggs to the mix one at a time. Make sure you allow each egg to mix in completely before adding the next as this will reduce the amount of lumps 🙂

Once the eggs have been added carefully add the flour a bit at a time. This will make sure there are no lumps and prevent a dust cloud from occurring!! Keep adding the flour until all has mixed in and your left with a dough/thick paste.


Scrape the dough out onto some cling film and wrap up before placing it on a plate in the fridge. Leave this in the fridge to rest for about 20 minutes.

Once the pastry has rested you can roll it out for what ever tasty thing you want. This pastry is good to blind bake like normal pastry at 170c.


There you have a very basic but must have pastry that can be used for all sorts of puddings and tasty treats!!

Sausage Rolls with a Twist

1 May

So everyone loves sausage rolls, they are such tasty snacks, or if big enough a good lunch for all. These are amazingly tasty and a nice change from the usual, who knew that such a small change can make so much difference?! So for these I add my apple chutney and they are amazing!


1 batch of rough puff pastry
500g Sausage meat
500g Apple chutney (roughly)
100ml Milk

Estimated time: 40 minutes


Using the rough puff pastry (the recipe can be found by clicking here) roll it out to a large rectangle, roughly 3mm thick. If this isn’t thick enough then roll it out until you are happy with the thickness 🙂 once the preferred thickness is achieved cut the pastry in half width ways and then into smaller sections which will make your sausage rolls. You should be able to cut it into at least 6 sections.


In a bowl weigh your sausage meat and mix up. Add a small amount of salt and pepper to this and mix well.


Once mixed place a spoonful of the sausage meat into the middle of each rectangle, try to make the amounts as equal as can be. If the is any mix left add it to the smallest one!

Now using your hands mush the sausage meat into a sausage shape length ways in the rectangles. Don’t worry if they aren’t the same shape or amounts no one will notice once they’re cooked 🙂



I’ve been vague on the amount of chutney (the recipe can be found in my previous posts) because to be honest I don’t have a clue!! It really depends on how much chutney you want. I used a teaspoon and placed a spoonful all down the sausage so that it looked like an eclair. You can have as much chutney as you want.

Once you have decided your amount of chutney you need to brush the edges of the pastry with the milk. This will help seal the pastry together. Carefully bring one side over the sausage meat to the other one and carefully press the edges together.


Place the sealed sausage rolls onto a lined tray, using a fork press the edges together (not only does this help, but it looks pretty!). Using the pastry brush and milk cover the sausage rolls with milk, this will work as a glaze and make them nice and gold.

Bake these in the oven at 190c for roughly 20 minutes, be sure to check them at around 15 minutes just to check that they aren’t burning! They will be a nice golden colour when they’re cooked and the sausage meat will be nice and pink, if not too sure about the meat cut a small bit off and try it 🙂


And there you have the tastiest sausage rolls that I’ve had in possibly my entire life!!!! These really do make a lunchtime 🙂 hope you all enjoy these as much as I do!!!

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