homemade pastry

Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success

Raised pork pie

pork shoulder,minced

pork belly,half

smoked bacon,cubed

½ tsp ground mace

nutmeg

tbsp fresh chopped sage

tsp fresh chopped thyme

salt

tsp white pepper

plain flour

lard

water

egg,beaten

gelatine leaves

chicken stock

Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.

To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.

Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.

Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.

Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.

Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight. Watch our <a href="http://www.bbcgoodfood.com/videos/techniques/how-make-pork-pie">pork pie video</a> for techniques and tips.

We've taken everyone's favourite takeaway staple and turned it into a warming pie that's perfect for dinner and even better for leftovers the next day.

Indian samosa pie with minted yogurt

bread

cold unsalted butter,

potatoes,

(150 grams) frozen peas

coconut oil

onion, finely chopped

garlic cloves, finely chopped

tbs grated ginger

red chilli, seeds removed, chopped

tsp Madras curry powder

cumin seeds

tomato paste

mango pickle (from supermarkets)

tbs caraway seeds

tbs nigella seeds

thick Greek-style yoghurt

mint leaves

red (Asian) eschalot, chopped

garlic clove, chopped

tsp caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

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Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm

Cheese & onion pie

plain flour, plus extra for dusting

rye flour (or make up the weight with plain flour)

cayenne pepper

onion seeds

cold butter, cubed

egg, beaten

butter

onions,

bay leaves

thyme leaves

potato (about 350 grams), halved lengthways and sliced

milliliters double cream

extra mature cheddar, ½ grated, ½ chopped into small chunks

First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.

Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.

Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.

Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.

How to make croissants gives you a foolproof method so you can confidently mix, fold, roll, and assemble flakey, buttery croissants at home that taste exactly like the best croissants from a French bakery in Paris. Swear.

Flaky Croissants

(1 packed tablespoon plus 1 1/2 packed teaspoons) compressed yeast

sugar

milk

bread flour (plus more for rolling out)

pastry flour

fine sea salt

(8 oz) unsalted butter

bread flour (plus more for the work surface)

Unbleached all-purpose flour (for rolling)

egg (well beaten)

Whisk

If using compressed yeast, finely crumble it into the bowl of a heavy-duty standing mixer. Add the sugar and let it rest until the yeast gives off some moisture, about 3 minutes. Whisk well to dissolve the yeast, then stir in the milk.    If using active dry yeast, sprinkle the yeast over 1/4 cup of the milk that you&#39;ve warmed to 105° F to 115° F (40°C to 46°C). Let it rest until the yeast softens and begins to foam, about 5 minutes. Whisk well to dissolve. Pour into the bowl of a heavy-duty stand mixer and then stir in the sugar. Add the remaining 1 cup cold milk.

Mix the bread and pastry flours together. Add 2 cups of the flour mixture and the salt to the yeast mixture in the bowl. Attach the bowl to the mixer and fit it with the paddle attachment. Mix on low speed, adding enough of the remaining flour mixture as it takes to make a soft, sticky dough. Do not overmix, as the dough will be worked and absorb more flour during the rolling and folding processes.

Knead

Move the dough to a floured work surface and knead a few times to smooth the surface. Shape the dough into a ball. The ball will hold its shape but will spread slightly as it stands.

Dust

Dust a half-sheet pan with flour. Place the dough on the flour and use a small, sharp knife to cut an X about 1-inch (25-mm) deep in the top, marking it into quadrants. Sprinkle the top with a little flour and refrigerate.

Make the detrempe (a fancy word for dough)

Beat

Clean the mixer bowl and paddle attachment. Add the butter to the bowl and beat with the paddle attachment on medium speed until the butter is almost smooth, about 30 seconds. Add the flour and continue beating until the mixture is smooth, cool, and malleable, about 30 seconds more. This is your beurrage (beurre = butter in French).

Chill

Transfer the beurrage to a lightly floured work surface and press any remaining lumps of butter out with the heel of your hand. Shape the beurrage into a 4-inch (10-cm) square, place it on the half-sheet pan with the detrempe, and refrigerate for about 15 minutes. The detrempe and the beurrage should be the same consistency and temperature after this slight chilling.

Stretch

Flour the work surface again. Place the detrempe on the work surface with the ends of the X at approximately 2, 4, 7, and 10 o&#039;clock positions. You will notice 4 quadrants of dough between the crosses of the X at the north, south, east, and west positions. Dust the top with flour. Using the heel of your hand, flatten and stretch each quadrant out about 2 1/2 inches (7 cm) to make a cloverleaf shape with an area in the center that is thicker than the &quot;leaves.&quot;

Roll

Use a rolling pin to roll each &quot;cloverleaf&quot; into a flap about 6-inches (15-cm) long and 5-inches (13-cm) wide, leaving a raised square in the center. Using the side of the rolling pin, press the sides of the raised area to mark the square.

Place the butter square in the center of the cloverleaf. Gently stretch and pull the north-facing flap of dough down to cover the top and sides of the butter square, brushing away any excess flour. (This dough is very extendable and will stretch easily but you do need to be a little careful not to tear it. If you do, simply try to pat it back together again.)

Fold

Now stretch and pull the south-facing flap up to cover the top and sides of the butter square. Turn the packet so the open ends of the square face north and south. Repeat folding and stretching the north- and south-facing flaps (originally the east and west flaps) to completely cover the butter square, making a butter-filled packet of dough about 6-inches square.

Turn

Dust the work surface with flour. Turn the packet over so the 4 folded flaps face down with the open seam facing you. Dust the top with flour. Using a large, heavy rolling pin held at a slight angle, lightly pound the top to widen it slightly and help distribute the butter inside. Roll the dough into a 17-by-9-inch (43-by-23-cm) rectangle. Fold the dough into thirds, like a business letter, brushing away any excess flour. This is called a single turn. Roll the rectangle lightly to barely compress the layers. Transfer to a half-sheet pan and refrigerate for about 20 minutes.

Lightly flour the work surface. Place the dough on the work surface with the long open seam facing you. Dust the top with flour. Roll out the dough into a 17-by-9-inch rectangle. Fold the right side of the dough over 2 inches (5 cm) to the left. Fold the left side of the dough over to meet the right side. Fold the dough in half vertically from left to right. This is a double turn (also known as a book turn). Roll the rectangle lightly to barely compress the layers. Return to the half-sheet pan and refrigerate for another 20 minutes.

Wrap

Repeat the last rolling and folding into a final single turn. With the long seam facing you, cut the dough in half vertically. Wrap each piece tightly in plastic wrap, then wrap again. Freeze for at least 24 hours or up to 4 days. The night before using the dough, place it in the refrigerator and let thaw overnight, about 8 hours. Once defrosted the dough will begin to rise, so make sure to roll it out immediately.

Make the beurrage (an equally fancy word for butter)

Line 2 half-sheet pans with parchment paper. Dust your work surface with flour. Place the dough on the work surface with the open seam facing you. Dust the top with flour. Using a large, heavy rolling pin, roll out the dough into a 16-by-12-inch (40-by-30-cm) rectangle. Don&#039;t press too hard; let the weight of the pin do much of the work. If you change the position of the dough while rolling it, keep track of which side contains the seam.

Turn the packet so the seam faces you. (If you&#039;ve lost track, look carefully at the sides of the dough, and you should be able to discern it, even though it&#039;s faint.) Using a pizza wheel and a yardstick or rule, neatly trim the rough edges so you have a neat rectangle. Cut in half lengthwise to make two 16-by-6-inch (40-by-15-cm) rectangles. Fold each rectangle into thirds, place on a half-sheet pan, and refrigerate, uncovered, for about 15 minutes.

Roll the dough

Remove the dough from the refrigerator. Working with one piece of dough at a time, unfold it on the work surface. Using a pizza wheel and a yardstick, start at the top left corner of the dough and make your way downward diagonally to make a half-triangle with a 2-inch base. Measure 3 1/2-inches (9-cm) from the top left corner of the strip and mark this point with a notch from the wheel. Cut down diagonally from the notch to meet the bottom left edge of the dough strip to make another triangle with a 3 1/2-inch base. Continue cutting, alternating directions of your diagonal cuts, to cut out 6 triangles. The last cut will yield a half-triangle with a 2-inch-wide base. Repeat with the second strip of dough to make 6 more large triangles and 2 half-triangles. You should have a total of 12 large triangles and 4 half-triangles.

Cut the croissants

(Because a picture says a thousand words, see the slideshow above.) To shape the croissants, place a single &quot;complete&quot; triangle on the work surface with the base of the triangle facing you. Stretch the bottom slightly so it is about 5-inches (13-cm) wide. Pick up the triangle. With one hand, hold the dough triangle at the bottom and stretch it with your other hand until it is about 7-inches (17-cm) long. Return the triangle to the work surface. Starting at the bottom, roll up the triangle, and finish with the tip underneath the croissants on the pan. Curve the croissants by bringing the 2 ends together and then cross one end over the other, and press together. Repeat rolling the remaining dough triangles, placing them 1 1/2-inches (4-cm) apart on the pan. Overlap 2 of the half-triangles at their long sides, and press the seam together. Roll up as described for the large triangles and add to the pan. Repeat with the remaining half-triangles. [Editor&#039;s Note: Whew! You made it! Congrats!]

Shape the croissants

Proof

Choose a warm place in the kitchen for proofing. Slip each pan into a tall plastic bag. Place a tall glass of very hot water near the center of each pan. Wave the opening of each bag to trap air and inflate it like a balloon to create "head room," being sure that the plastic does not touch the delicate dough. Twist each bag closed. Let stand until the croissants look puffy but not quite doubled in size, 1 1/2 to 2 hours.

Proof the croissants

Bake

Meanwhile, position racks in the center and top third of the oven and preheat to 375°F (190°C). Remove the glasses from the bags, then the pans. Lightly brush the croissants with the beaten egg. Bake for 10 minutes. Reduce the heat to 350°F (176°C) and continue baking until the croissants are crisp and golden brown, about 15 minutes longer. Serve the croissants warm or at room temperature.

Bake the croissants

Next time you need to take a take a plate, be the fancy one who takes Homemade Sausage Rolls! This party staple is easier than you think to make at home and they are so delicious!

Homemade Sausage Rolls

puff pastry

mince

sausage meat

tomato sauce

TBSP BBQ sauce

tsp herbs

Salt & pepper

Sesame seeds

Split the pastry in half (if using 1 quantity of homemade pastry) and roll out into 2 30cm x 20cm rectangles.

In a medium sized bowl, thoroughly mix together mince, sausage meat, tomato sauce, BBQ sauce, mixed herbs, salt &amp; pepper. Put half the mixture in a long line down the middle of each sheet of pastry.

Whisk the egg in a small bowl and using a pastry brush, brush the egg along one of the long edges of the pastry. This will help the pastry stick together once rolled up.

Roll the long edge of the pastry (without the egg mixture) over the mince mixture, making a roll and place it on the lightly greased tray with the joined seam facing down.

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Raised pork pie

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Top 5 homemade pastry recipes from across the web

The most viewed homemade pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raised pork pie

Indian samosa pie with minted yogur...

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Homemade Sausage Rolls

The most viewed homemade pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine