Puff Pastry Fat is a special fat for the commercial production of pastries, including pie crusts, puff pastry, Danish pastries, and croissants, It’s made from hydrogenated vegetable oils, which makes it acceptable to specialized diets such as Jewish or Muslim ones. It’s better than margarine produced for the home market, as it has far less…
They’ll think you fussed forever with savoury pastry squares. Good as a light lunch with a quick, leafy salad on the side.
Lovely puffs that actually feature zucchini, rather than attempting to camoflauge it.
This pie has a gorgeous filling, a gorgeous crust, and so few ingredients! Yet the flavours of the chicken, chestnut mushrooms and white wine come through in a memorable dish.
Nice for a lunch, with a leafy green side salad.
You can serve these hot or room temperature. Room temperature, they make great picnic food.
Dead easy, can be made a day in advance.
Use as a topping for meat or fruit pies, sausage rolls, etc, where you want a flaky crust but don’t need the rise. Don’t use this in recipes where the pastry needs to really rise, such as vol-au-vents, etc.
A classic Italian country dish.
You can make the pie up to a day ahead; just don’t glaze it with the egg until it actually goes into the oven.
Slices of carmellized onion and bacon on crispy, flaky puff pastry. Serve with a side salad.
Baked red onions, tomatoes and puff pastry: yum. Dead easy to make, and looks great.
This is a bit of futzing, but as most of these kinds of recipes are for meat, it was worth including this meatless one. The prunes are actually gorgeous in it, particularly with the squash.
This is a summer recipe; make when the tomatoes are at their best and fresh basil is plentiful and inexpensive.
This is a cheat’s version, but who’ll complain if you hand it to them?
The onions turn really sweet because they are cooked for so long, first in the frying pan and then again in the oven. Very nice with a salad with tomatoes in it.