More ideas from Woodlands
NYT Cooking: Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.

Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case Homemade pastry always tastes better Make it the day before

This is a good old fashion pasty that brings back fond memories of family holidays spent in Cornwall when I was growing up. In the 18th century it was a staple diet for working men, like Miners & Farm Workers, across Cornwall because of its size & shape, which was easy to carry around, the pasty protecting the the wholesome food inside. The ultimate 'packed lunch' where everything is edible. Although the recipe is many years old, first known reference is as far back as the 13th century, ...

This is a good old fashion pasty that brings back fond memories of family holidays spent in Cornwall when I was growing up. In the century it was a staple diet for working men, like Miners & Farm Workers, across Cornwall because of its size & shape,