Join Richard Bertinet on this sought after 1-day pie making course. Create eye-catching, tasty, savoury pies and pastries in our beautiful kitchen. “I learnt so much more in one day about making pastry – more than I ever did in 50 years of doing it!” – J Baker
In this class, you will make pork pies with a hot water crust pastry, a Bertinet-style vegetable pasty, and an oozy, creamy chicken and tarragon pie.
Discover all there is to know about savoury pastry, learn the technique involved in its making, resting, and rolling out. Learn how to properly line tins and the skill of baking blind. Pick up plenty of tricks and advice to master the pastry making process, and take this forward into all your future, pastries, pies, and tart making.
You will make 3 types of pastry to accompany each savoury treat – a hot water crust pastry for pork pies, a flaky salted pastry for the vegetable pasty, and a turmeric and maize pastry for the chicken and tarragon pie. You will also make traditional pork pie jelly to fill your pork pies and create an intricate lattice top for the chicken and tarragon pie.
Take this masterclass and explore pie and pastry making, learn new tricks, refine old skills, and enjoy a fun-filled day out.
Please bring a bag and/or a large container with you so that you can take home some of your delicious creations.
The class will finish at approximately 3.30/4pm. Finish times can vary, but this is a good guide.