Pastry, Pies and More
A few weeks ago I did the Pie Extravaganza short course at William Angliss Institute. It was fantastic and I got so much out of it. I took the course to learn to make pastry as I’ve never been very successful with it and butter puff pastry is getting a bit boring. I now know how to make pastry (my technique was all wrong and I let the pastry get too warm), but I learnt so much more. The course was run by Chef Lucinda Macdougall, who was absolutely lovely, and we made sweet and savoury pastry, which we used to make quiches for lunch and rhubarb and strawberry tart. We were all assigned a pie to make, but we ran out of time and only made one pie and lots of pie fillings, which we got to take home. I was assigned the seafood pie, which led me to discover Veloute … Continue reading
