Tarts, pasties, sausage rolls, filo parcels, flans, quiches, samosas and pies. Portable, appealing and delicious. Here is a selection of recipes sweet and savoury. Pastry is a tasty, flexible and waterproof layer that can be formed into a multitude of shapes and sizes. You can substitute one type of pastry for another quite happily in many applications. Although making your own pastry takes a little longer than using ready-made, you control what ingredients it contains and you can make the right amount for the job at hand. I stick to making my own shortcrust, sweet and rough-puff pastries. Filo and puff pastry I leave to the commercial bakers.
Little lemon meringue pies
Traditional beef stew pasties
Vegetable tarte tatin
Pheasant and mushroom pies
Silverbeet, feta and pine nut triangles
Zucchini and feta pies
Leek, bacon and tomato flan
Giant sausage roll
Bakewell tart
Hare Wellington
Cheesy leek and potato flan
Rhubarb, almond and lemon jalousie
Festive pies