Category Archives: Pastry

Feast Your Eyes . . . On Mince Pies

Mincemeat, that quintessentially English pie filling consisting of chopped, spiced fruits flavoured with sherry, brandy and to be honest any other booze you may have lying around! Widely popular in the UK, it is traditionally served as pies around Christmas … Continue reading

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Kate & Sidney Pie

Steak and kidney pie is not just a meat pie, it is a British Institution like fish ‘n’ chips or roast beef and Yorkshire Pudding! Traditionally the pie filling is a mixture of diced beef, diced kidney (often of ox, … Continue reading

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Sunday Teatime Specials

These recipes are not recipes as such, they are illustrations. Popular in magazines and newspaper supplements of the forties and fifties they assume a basic knowledge of home cooking in terms of things like choux pastry and meringue. The first … Continue reading

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Clarkies, The Welsh Pie

Clark’s Pies, also colloquially nicknamed Clarkies or Clarksies are well known meat pies that originated in Cardiff, and can now be found throughout South Wales and the West of England. A distant cousin of the Scotch Pie, Clark’s Pies, founded … Continue reading

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March 1939

These pages from a magazine supplement entitled ‘Home Notes’ dated 11th March 1939, only six months from the commencement of the second world war, show a life of normality, far removed from world politics. But though life carried on much … Continue reading

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Rest And Chill Well . . .

The subject of the making of pastry and pastry products is a very emotive one. It can split families, alienate life-long friends and divide countries! As with anything that has deep cultural, sociological and political (yes, I did say political) … Continue reading

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The Evolution Of Pastry . . .

The origins of pastry, like the pie, are shrouded in myth and folklore but it is known that the Romans, the Greeks and the Phoenicians all had the thin filo style pastes in their repertoire, while there is some evidence … Continue reading

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