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

Baby Spinach

I love the humble spinach, and its cousin Silver beet
So here describe the ways I find it fabulous to eat

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Basic Shortcrust Pastry

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Sour Cream Shortcrust Pastry

This pastry can be rolled thicker than normal and cooks to a deliciously rich, light, melt-in-your-mouth texture, great for quiches, tarts and Tatie Scrolls.

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Gluten-free Coconut Flour Pastry

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Sweet Shortcrust Pastry

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Corn and Capsicum Quiche

Great cold as a picnic lunch.

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French Onion Tart

Unbelievably good!

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Mushroom Quiche

The secret to full-strength mushroom flavour is not to use garlic, onions or other strong flavours that out-compete the humble mushy. Cheese, pepper and cream however, accentuate mushies in a divine manner. NOTE: Use Sandy’s Sourcream Shortcrust Pastry. This quiche is good hot or…

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Spinach and Feta Parcels

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