pastry
Cheese and Spinach Flan
 This flan freezes well and can be reheated. It makes an excellent addition to a festive buffet party. |
 Cheese and Spinach Flan |
Plum cobbler
Mellow dessert plums, their juice thickened by ground almonds, are baked beneath thick rounds of low-fat scone pastry in this warming family pudding for autumn days. |
 Plum cobbler |
Cheese And Spinach Flan #2
This flan freezes well and can be reheated. It makes an excellent addition to a festive buffet party. |
 Cheese And Spinach Flan #2 |
Fish Gougere
Fish gougere is made from cheese-flavoured choux pastry. Quicker and easier to do than you might imagine, it makes an interesting light dish.
Gougere is cheese-flavoured choux pastry, unusual, with a luxury touch, but very cheap to make. Combined with the fish it makes a delicious light lunch dish. |
 Fish Gougere |
Broiled Fish Fillets
Fish can be broiled beautifully without sacrificing any flavour. This recipe uses a minimum amount of oil to baste the fish. |
 Broiled Fish Fillets |
Mini Paris Brest
This classic French past is meant to resemble the wheel of a bicycle and the name is taken from bicycle race that was in the late 19 th century between the two cities Paris and Brest. |
 Mini Paris Brest |
Foie Gras Pate in Filo Cups
This is an extravagantly rich hors d'oeuvre so it is perfect for special occasions such as Christmas Day. Any other fine liver pate may be used if foie gras is unavailable. |
 Foie Gras Pate in Filo Cups |
Leek and Onion Tart
This unusual recipe isn't a normal tart with pastry, but an all-in-one savoury slice that is excellent served as an accompaniment to roast meat. |
 Leek and Onion Tart |
Egg and Basil Tartlets
These egg and basil tartlets are filled with chopped egg and topped with a garlic and basil mayonnaise. Make the tarts ahead, then they are quick to finish. |
 Egg and Basil Tartlets |
Red Fruit Philo Baskets
This elegant dessert looks very festive. It is also low in fat and needs only a fine brushing of oil before use |
 Red Fruit Philo Baskets |
Sacher Squares
The original Sacher Torte was a two-layered dense chocolate cake separated by apricot spread and covered with smooth chocolate. Created by Franz Sacher, chief pastrycook to the Austrian statesman Metternich during the Congress of Vienna (1814 - 15), the cake was later the subject of a protracted argument between some of Sacher's descendants and Vienna's famous Demel patisserie as to whether in its true form it had two layers or was just a cake spread with spread and iced. |
 Sacher Squares |
Cheese, Rlce and Vegetable Strudel
Based on a traditional Russian recipe called "Koulibiac", this dish makes a perfect vegetarian main course or, for meat-eaters, a welcome accompaniment to cold leftover turkey or sliced ham. |
 Cheese, Rlce and Vegetable Strudel |
Mini Leek and Onion Tartlets 2
The savoury filling in these tartlets is traditional to France where many types of quiche are popular. Baking in individual tins makes for easier serving and looks attractive on the buffet table. |
 Mini Leek and Onion Tartlets 2 |
Gougere ring filled with ratatouille
Airy choux pastry flavoured with cheese is used for gougeres. Here this French delicacy from Burgundy is made into a ring to hold a colourful ratatouille. |
 Gougere ring filled with ratatouille |
Frosted Plum Tricorns
 These decorative frosted plum tricorns, filled with cream are the sort of parcels all your family will be only too pleased to unwrap. Economical and not difficult to make, they look very luxurious. |
 Frosted Plum Tricorns |
Cheese, Rice and Vegetable Strudel
Based on a traditional Russian recipe called "Koulibiac", this dish makes a perfect vegetarian main course or, for meat-eaters, a welcome accompaniment to cold leftover turkey or sliced ham. |
 Cheese, Rice and Vegetable Strudel |
Crabmeat Pie
This rich crabmeat pie is flavoured with fennel and is delicious hot or cold. |
 Crabmeat Pie |
Phyllo Crackers
These festive-shaped sweet treats will make any party go with a bang! |
 Phyllo Crackers |
Parmesan Phyllo Triangles
You can whip up these light and crunchy triangles at the last minute, using fresh or frozen sheets of filo pastry. |
 Parmesan Phyllo Triangles |
Onion and Feta Cheese Flan
The flan case for this recipe is quickly made using a scone-style dough, and the subtle flavour of fresh thyme makes an ideal accompaniment to the thick, creamy texture of the Greek cheese filling. |
 Onion and Feta Cheese Flan |
Cod and Parsley Pie
The fish filling of cod and parsley pie is wrapped in golden-brown flaky pastry. |
 Cod and Parsley Pie |
Cottage cheese and basil quiche
Cottage cheese gives a beautifully light texture to this quiche, while pungent fresh basil creates an irresistible aroma. |
 Cottage cheese and basil quiche |
Sables with Goat's cheese and Strawberries
Sables are little French biscuits. They contrast well with the cheese and fruit in this recipe and taste great served with a glass of chilled white wine. |
 Sables with Goat's cheese and Strawberries |
Vegetarian Christmas Pie
A sophisticated mushroom flan with a cheese-souffle topping. Serve hot with cranberry relish and Brussels sprouts with chestnuts and carrots. |
 Vegetarian Christmas Pie |
Stuffed Breasts of Lamb
A tasty and extremely economical dish of Syrian origin, stuffed lambs' breasts are roasted and finished in an apricot sauce. |
 Stuffed Breasts of Lamb |
Vegetable Gougere
This makes a light vegetarian supper or a main meal served with baked potatoes. |
 Vegetable Gougere |
Vegetables with Butter Bean Sauce
A simple, creamy sauce made with pureed lima beans, oregano and lemon juice complements the intense, slightly caramelised flavours of lightly grilled, chunky vegetables. |
 Vegetables with Butter Bean Sauce |
Mango choux ring
Puffs of airy choux pastry, sprinkled with a golden almond praline, form a ring filled with a creamy, rum-flavoured custard and slices of mellow mango. |
 Mango choux ring |
Peach and Raspberry Croustades
Golden peaches, nestling among rich red raspberries on a bed of featherlight pastry, bring the sweetness of summer to the table. |
 Peach and Raspberry Croustades |
Filo Vegetable Pie
This stunning pie packed with winter vegetables and other goodies makes a delicious main course for vegetarians. For meat-eaters, it is an excellent accompaniment to cold sliced turkey or other meat dishes. |
 Filo Vegetable Pie |
Mango and Amaretti Strudel
Fresh mango and crushed amaretti wrapped in wafer-thin filo pastry make a seasonal treat that is equally delicious made with apricots or plums. |
 Mango and Amaretti Strudel |
Wild Mushroom Tart
The flavour of wild mushrooms makes this tart really rich: use as wide a variety of mushrooms as you can get hold of for added flavour. |
 Wild Mushroom Tart |
Pastry Wrapped Chorizo Puffs
These flaky pastry puffs, filled with spicy Chorizo sausage and grated cheese, make a perfect accompaniment to a glass of sherry or cold beer at an informal Christmas party. |
 Pastry Wrapped Chorizo Puffs |
Roquefort tartlets
These can be made in shallow tartlet tins to serve hot as a first course. You could also make them in tiny cocktail tins, to serve warm as bite-size snacks with a drink before a meal. |
 Roquefort tartlets |
Turkey and Cranberry Pie
The cranberries add a tart layer to this turkey pie. Cranberry sauce can be used if fresh cranberries are not available. The pie freezes well and is an ideal dish to prepare in advance. |
 Turkey and Cranberry Pie |
Hasselback Potatoes
This is an unusual way to cook with potatoes, each potato half is sliced almost to the base and then roasted with oil and butter. The crispy potatoes are then coated in an orange glaze and returned to the oven until deep golden brown and crunchy |
 Hasselback Potatoes |
Tomato and Basil Tart
This mouthwatering savoury tart will be very popular at buffet parties, and vegetarians will love it, too. It is a very simple tart to make, with rich shortcrust pastry, topped with slices of mozzarella cheese and tomatoes and enriched with olive oil and basil leaves. |
 Tomato and Basil Tart |
Rough Puff Pastry
Rough puff pastry isn't too time-consuming to make and gives excellent results. It has the buttery flakiness of puff pastry, although it won't rise as much. |
Pate Brisee
This tart pastry is an enriched smooth, pliable dough, which is rolled out thinly and used for savoury tarts. |
Shortcrust Pastry
Shortcrust is the one pastry that everyone should make at home. shortcrust is quick to make, cheap and, what is more, extremely versatile. There are very few dishes — vol au vents is one example — in which shortcrust will not do as effectively as another pastry. Shortcrust makes excellent
two-crust or single-crust pies and is the perfect pastry for lining every type of tart or flan. |
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