Pastry has been at the heart of British culture for centuries – just think of Cornish pasties, Bakewell tarts, Melton Mowbray pork pies and all those other regional specialities. Whether feeding families or lining stomachs at elegant cocktail parties, it effortlessly runs the gamut from the robust to the refined. However, despite its versatility and popularity, it is strangely no longer a staple in our kitchens. This is perhaps due to a couple of common misconceptions, with people fearing that their dishes will be too fiddly, or the finished result too filling. Both are untrue.
Pastry needn’t be stodgy, even in the most robust and comforting of dishes. On the contrary, traditional dishes such as steak and kidney pie can be given a complete makeover with a few tricks and tweaks to make them light, quick and easy. The versatility of pastry allows for experimentation and creativity – any dish can be elevated to culinary heights with the addition of a fluffy puff, a crumbly shortcrust or a crispy filo, and the cook can be safe in the knowledge that the dish will please.
Tweak and tweak again – success is, after all, often born from failure – add a bit of this and a dash of that, personalise and add your own twist and create your own contemporary pastry classics.
To help you on your way we have teamed up with Jus Rol, the clear pastry experts with 60 years of pastry know-how. Hailing from a British family bakery in the 30s, Jus-Rol pastry is made in Britain to this day and they produce a wide range of puff, shortcrust and filo pastry for the most adventurous of cooks.
Together we have created a wonderful range of inventive recipes and plenty of the tips and tricks you need to boost your confidence and win praise at meal-time.
Always golden, always flaky, always perfect fuss-free pastry dishes for every occasion; from Friday night to Sunday lunch showstoppers.