No more shortcrust or puff pastry in the fridge for your tart? Don't panic! Try this original version with potatoes and ...

Shortcrust pastry is the base for many baked goods. The key to making it is the right proportions, so anyone who loves baking should know the 1:2:3 method. Basics of shortcrust pastry To make the ...

This classic steak pie uses stout to make a rich gravy and ready-rolled pastry for ease. For the ultimate pie, the recipe suggests using shortcrust for the base and puff for the lid, but obviously ...

Wrap the pastry dough in baking parchment and place into the fridge to firm up for about two hours. Heat the oven to 180˚C/ gas mark 4. Grease and flour a loose base tart tin. I use one that is ...

Preheat the oven to 180C/160C Fan/Gas 4. Line a 19cm/7½in high-sided tart tin with the shortcrust pastry and cover the base with baking parchment. Fill the tin with baking beans and bake blind ...

Use a 1 x 18cm (7 inch) tin with a ‘pop-up’ base. To make the shortcrust pastry, sieve the flour and the sugar into a large bowl. Cut the butter into cubes, toss in the flour, rub in with the ...

Combine the breadcrumbs and almonds and spread in a single layer over the base of the pastry case ... and leave about 1cm overhang of pastry (shortcrust pastry tends to shrink a little during ...

Mince pies recipe Ingredients 640g ready-rolled shortcrust pastry (£2.40 ... stamp out 12 discs to serve as the base for each pie. Line each tin segment with the stamped-out pastry pieces ...