I was rearranging my mini bookshelf at home (as I do a million times a day thanks to my two-year-old) when I came across a cookbook which I am never going to forget about again.
A colleague gave it to me a while ago to actually give to my neighbour, but I just kept it for myself because (a) I needed it more and (b) all the pastry recipes in it looks so lekker and ridiculously easy.
I always steered clear of puff pastry because the only thing I could think of making was a pie with leftover chicken; everything else is store bought.
I do love a flaky pastry, as messy as it usually is.
For me, the perfect pastry is puffy, golden brown with a crunch and ends up all over my face and clothes.
If it doesn’t do that, it’s not done right.
The base must be a medium to thin layer, that holds all the filling, and doesn’t stick to the surface it was baked on.
And the filling, oh, the yummy filling.
I like generous amounts of it; in fact give me a whole lot of filling.
Some mense are so suinig with their fillings dat die filling op is na net een hap and all you’re left with is thick, dry crust.
No. Just no. That is not right.
Pasty is always a good thing to have because it’s versatile and can be enjoyed all year round and it’s crazy how fast you can whip something up with almost any ingredients.
Here are some recipes that would be perfect for Mother’s Day lunch or a TV meal on a chilly night.