A lot of folks find working with pastry intimidating. I have my personal demons in that department but I do love working with shortcrust pastry. A good shortcrust is light, tender and crumbly and that's what I like to use as a crust for quiches. And in a lot of other recipes.
At the second part of the workshop on Quiche, Pies and Tarts, learn how to make shortcrust pastry and fit it perfectly into a flan tin. On the menu, there's -
- a healthy spinach pie,
- Indian flavours in a tandoori chicken and paneer tart,
- a chicken and mushroom tart topped with pastry and
- lemon tart slices.
On February 21st, at Kottivakkam, from 10.30 am-2.30 pm.
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