There is a lot of work required to run a workshop, especially a pastry workshop, but it’s always great fun and sometimes I also learn things about cooking too.
Five pastry students visited my kitchen recently and we stuck to the same format, making three different types of pastry. I demonstrate how to make the particular pastry and then mine is made into a pie or tart while the other students make their pastry for taking home and for cooking later.
lots of greens required for Spanakopitta
The workshop had my usual Spinach and Fetta Pie (Spanakopitta) and you need lots and lots of green leaves to fill the baking dish.
The participants need to concentrate when they are making pastry to ensure they use all the right ingredients and mix everything correctly. Here we all are heads down and working away.
Making a mix
After the spanakopitta, we made pastry for the Redcurrant flan and then we had a break to have coffee and check out some cooking books. Then it was back to work and we finished with Jean’s Apple Pie.
The finished flan
Jean’s Apple Pie ready for the oven
Lunch was a wonderful feast and we found time to talk in between the eating. We started with the Spanakopitta and then had the Redcurrant flan for first dessert.
All of us still found a little more space to fit in a piece of Jean’s apple pie with yoghurt
. Thanks to the pastry students for actively participating.
The Redcurrant flan
to find out when the next Upper Crust Pastry workshop will be held.
The demand for conducting Sourdough Bread workshops has been really strong recently but I do love making pastry and was very pleased to be able to conduct another Pastry workshop.
Six pastry students visited recently and we stuck to the same format, making three different types of pastry. I demonstrate how to make the particular pastry and then mine is made into a pie or tart while the other students make their pastry for taking home and for cooking later.
Having fun with new recipes
It was a fun day and I think that everyone learned some new things about making pastry. Of course, it is really nice when the recipes come out just as yummy as they usually do but sometimes you take a risk and change something and the results can be a surprise.
Turning out the upside down tart
The upside down tart is quite spectacular and its so easy to make.
spinach and fetta pie
The spinach and fetta pie was the main course for lunch. The students and the parking attendant gave the pie the thumbs-up.
Lunch is always better when you have plenty of time to enjoy good food and good company. So it was when we had the blackberry pie and yoghurt. Thanks to all the participants for making this a really enjoyable day and for the lovely comments about how they are progressing with their pastry recipes.
Contact me to find out when the next Upper Crust Pastry workshop will be held.
Blackberry pie with yoghurt – yum!!