Despite my pastry cook heritage, I admit to using frozen pastry for tarts and bean rolls. Frozen pastry is quick, readily available and easy to use. I tend to use puff pastry for little quiches, tarts and savoury rolls, or filo if it’s ‘special’, and make my own short crust for bigger pies and quiches.
Shortcrust Pastry is easy to make and is way better than commercial varieties. These basic recipes are the only kind I usually make with a few variations. For Puff and Filo pastry I always use the commercial stuff. Always cook pastry in a hot oven, at least 180° for quiches that need time for the filling to cook, and 200°+ if the filling is not fussy.
Ode to Spinach
I love the humble spinach, and its cousin Silver beet
So here describe the ways I find it fabulous to eat