This is an incredible selection of recipes using every kind of pastry: shortcrust, puff, rough puff, choux and filo. It draws inspiration from all over the world, including Apple Strudel from Scandinavia, Chicken Pie from Britain, Quiche Lorraine from France and Samosas from India. It includes tempting little pastry-encased treats like Cheese Straws, Knishes, Sausage Rolls, Filo Baskets, and numerous miniature pasties and tiny tartlets. It offers main courses that include Salmon en Croute, Chicken Pie, Beef Wellington, and Tomato and Black Olive Tart. Sweet pies and tarts like Filo-topped Apple Pie, Choux Custard Pastries, Coffee Profiteroles, Brown Sugar Tart and Tarte Tatin will fill the kitchen with delicious aromas. Fragrantly flaky, rich with olive oil, short and buttery or delightfully puffed, pastry is used in all kinds of dishes, simple or elegant, rustic or refined, salty or sweet; and is almost impossible to resist when warm from the oven. This book covers just about every pastry dish ever concieved, with tempting appetizers, snacks, main courses and all kinds of desserts and tea-time treats.
Much-loved family classics like Fish Pie, and Steak and Ale Pie sit alongside more exotic recipes like Moroccan Pigeon Pie and Russian Salmon Coulibiac, while desserts include Treacle Tart, Plum Pie, delicious little Mini Mille Feuilles or Almond Cream Puffs. Each recipe comes with easy-to-follow instructions, a full nutritional breakdown and a beautiful photograph of the finished dish. With dishes ranging from the simple to the more adventurous there is every kind of pastry confection to inspire your baking, and delight family and friends.