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Pastry

Make your own pastry whatever the dish with our triple-tested pastry recipes
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Showing: 22 recipes
Quiche Lorraine
Quiche Lorraine
A classic French quiche made using eggs, cream and bacon in a shortcrust pastry case. Served either hot or cold, it’s perfect for picnic season

Recipe by Spencer Lengsfield

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Serves: 8
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Cheesy minced beef and mushroom pie
Cheesy minced beef and mushroom pie
Not only are there nuggets of cheese in the savoury mince filling, but this pie is also topped with a cheese straw lattice

Recipe by Tamsin Burnett-Hall

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Serves: 6
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Spiced parsnip and cashew strudels
Spiced parsnip and cashew strudels
Whip up a batch of spiced parsnip strudels. They’re perfect for veggie guests and you can prepare them ahead and keep them in the freezer

Recipe by Tamsin Burnett-Hall

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Serves: 6
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Salmon and Tenderstem broccoli quiche
Salmon and Tenderstem broccoli quiche
There’s nothing quite like a homemade quiche, and making your own pastry is far easier than you might think. Adding some grated cheese to the pastry gives a wonderfully crunchy texture, while using Greek yogurt rather than cream in the filling lightens things up

Recipe by Tamsin Burnett-Hall

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Serves: 6-8
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One-pan mushroom and leek pie
One-pan mushroom and leek pie
This simple and comforting mushroom filo pie is one of our favourite autumnal meals. It’s lightly spiced with nutmeg and mustard, which pair brilliantly with the earthy mushrooms, and it’s all topped with lovely crunchy filo sheets

Recipe by So Vegan

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Serves: 4
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Crab and spring onion tart
Crab and spring onion tart
All alliums have a tendency to be sharp when raw, but spring onions mellow beautifully when cooked. Their enticing peppery sweetness pairs wonderfully with crab in this seasonal tart. If you don’t want to use crab, smoked salmon would also work a treat – simply stir some thin strips through the filling mixture before baking

Recipe by Sarah Akhurst

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Serves: 6
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Creamy vegan mushroom and leek pie
Creamy vegan mushroom and leek pie
The mix of mushrooms and miso give this deliciously creamy pie filling a real umami-rich depth of flavour, which even ardent meat lovers will fall in love with

Recipe by Gaz Oakley

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Serves: 6
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Moroccan spiced beetroot and squash wellington
Moroccan spiced beetroot and squash wellington
This vegetarian wellington is delicious served with minted yogurt; simply stir chopped fresh or dried mint into a bowl of natural yogurt, adding a pinch of ground cumin and some seasoning

Recipe by Calum Franklin

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Serves: 8
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Reader recipe: sausage, apple and Stilton strudel
Reader recipe: sausage, apple and Stilton strudel
Reader Terri won our October recipe writing competition with this delicious sausage recipe. She says: ‘The inspiration for my recipe comes from my love of strudel. I love entertaining and get bored with the same party food so challenge myself to do something different from all my friends. The strudel can be served as a starter or main, sliced up for buffet-type parties, or even made into bite-size treats.’
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Serves: 6
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