Pastry

Get the technique right - see our How to Cook section if you are new to pastry - and you can whiz up any number of pastry confections from pies to tarts, teatime treats and family puddings.

 
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Caramelised Onion Tartlets with Goats' Cheese and ThymeMakes 24

Caramelised Onion Tartlets with Goats' Cheese and Thyme

When we made these tartlets for the photography, we couldn't stop eating them! Crisp, light pastry with such a luscious filling – and also lovely as a first course at a supper party.

 
 
English Custard TartServes 6

English Custard Tart

Serve with clotted cream, either warm or, as I actually prefer it, cold.

 
 
Thick Lemon TartServes 6 - 8

Thick Lemon Tart

Serve warm with well-chilled creme fraiche, it's also good served chilled.

 
 
Quick Flaky Pastry

Quick Flaky Pastry

Delia's Quick Flaky Pastry is as light as a feather and perfect for Sausage Rolls, Eccles Cakes and Salmon en Croute

 
 
Traditional Lancashire Eccles CakesMakes 10

Traditional Lancashire Eccles Cakes

In Lancashire it’s traditional to serve Eccles cakes with creamy Lancashire cheese

 
 
Salmon en CrouteServes 4

Salmon en Croute

Serve with foaming hollandaise flavoured with a rounded tablespoon of freshly chopped dill.

 
 
Sausage RollsMakes 12

Sausage Rolls

Surely the best sausage roll recipe, and way too good to only have at Christmas...

 
 
Apricot Galettes with AmarettoServes 6

Apricot Galettes with Amaretto

Thin discs of pastry - galettes - are a cook's blank canvas for all sorts of savoury and sweet treats. Here Delia combines apricots and amaretto to mouthwatering effect.

 
 
Feta Cheese, Spinach and Pine Nut GalettesServes 3 as a light lunch or 6 as a first course

Feta Cheese, Spinach and Pine Nut Galettes

This is a very Greek combination where, authentically, the filling gets wrapped in pastry parcels, this version, though, has less pastry and is much prettier to look at.

 
 
Tomato and Goats' Cheese GalettesServes 3 as a light lunch or 6 as a first course

Tomato and Goats' Cheese Galettes

This galette recipe calls for lovely ripe red tomatoes for colour, and the preferred cheese in our house is Crottin de Chavignol, but any firm goats' cheese will do.

 
 
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