Method

1. Mix flour and salt together in a bowl. Add fat to flour. Using fingertips, rub the fat lightly into flour until the mixture resembles fine breadcrumbs.

2. Add 3-4 tbsp cold water, sprinkling it evenly over the surface.

3. Stir in with a round bladed knife until the mixture begins to stick together. With one hand, collect the dough mixture together to form a ball.

4. Knead lightly for a few seconds to give a firm, smooth dough. Do not overhandle!!

5. Wrap in clingfilm and chill in fridge for about 30 minutes.

Method

1. roll out pastry on a lightly floured surface and use to line a 20cm flan tin. Cover and chill in the fridge for about 30 minutes. Bake blind at 200C/ GM 6, for about 15 minutes

2. scatter bacon over pastry and top with cheese

3. beat together, eggs, cream and seasoning. Pour into pastry case.

4. Sprinkle with parsley and bake for about 30 minutes.

Method

1. to make the pastry, sift flour into a bowl with a pinch of salt, then rub into the butter until the mixture resembles fine breadcrumbs. Stir in the parmesan cheese. Make a well in the centre and add the egg yolk with 3-4 tbsp cold water, to make a firm dough.

2. roll out the pastry thinly on a lightly floured surface and line 6 small flan tins. Cover and chill for at least 20 minutes. Bake blind at 200C / GM 6, for about 15 minutes

3. Meanwhile, heat oil in a pan add onions and saute over a high heat, stirring until they begin to brown. Add brown sugar and cook for a further 3 minutes until the onions caramelise. Allow to cool slightly.

4. Crumble feta. Add feta and sun dried tomatoes to the onions, and mix well. Divide the filling between the tartlet cases and sprinkle with chopped basil. Season well and serve.

Method

1. On a lightly floured surface, roll out half the pastry (should be about 40 cm x 20 cm). Cut lengthways into 2 strips. Repeat with other half of pastry.

2. Divide sausage meat into 4 equal pieces, Lightly flour and roll to the same length as the pastry. Repeat with all 4 pieces.

3. Lay a sausagemeat roll on each pastry strip. Brush the pastry edges with a little milk, fold one side over the sausagemeat and press the two long edges firmly together. Repeat.

4. Brush the pastry with egg, then cut each roll into 5cm lengths. Place on a baking tray and bake for 15 minutes at 220C / GM7. Then, reduce heat to 180C / GM4 and cook for a further 15 minutes.

You could make other variations to the sausagemeat filling, such as adding cheese.

Method

1. sift flour and salt into a bowl, rub in the fat until the mixture resembles fine breadcrumbs.

2. Stir in the sugar.

3. Add egg, stirring with a round bladed knife until the ingredients begin to stick together.

4. With one hand, collect mixture together and knead lightly for a few seconds.

5. Wrap pastry in clingfilm and rest in fridge for 30 minutes.

Method

1. roll out pastry on to a lightly floured surface and use to line a flan ring.

2. Mark edges of pastry with a fork.

3. Spread jam over the base and chill in the fridge.

4. To make the filling, beat ground almonds, sugar, butter, eggs and almond essence together in a bowl. Pour filling over jam and spread evenly.

5. Bake at 200C / GM 6 for 30 minutes, or until the filling is set. Dust with icing sugar.

Method

1. roll out 2/3 of the pastry on a lightly floured surface and use to line a pie dish. Chill in fridge for 30 minutes.

2. meanwhile, peel, quarter and core the apples, then slice them thickly. Place in a bowl of cold water with lemon juice.

3. mix sugars, flour, cinnamon, lemon and orange zest and sprinkle a little on to pastry lining the dish.

4. cover the base of the pastry lining with half of the apple slices, then sprinkle with half of the sultanas and half the remaining sugar mixture. Repeat, using all of the apples, sultanas and sugar mixture.

5. sprinkle fruit with the orange juice and dot with butter.

6. roll out the remaining pastry and use to cover the pie, sealing the edges well. Slash the top twice to let steam escape.

7. Cut leaves and berries from pastry trimmings (or shapes of your choice). Brush top of pie with water and position decorations.

8. Dredge pie with caster sugar. Bake at 190 C for 40 minutes. Fruit should be tender and pie golden brown.