Basic savoury pastry
Photo by Babiche Martens
When it comes to making pastry, I love to make my own, which I freeze in a block to have ready for future use. Taking it a step further, when I visit my mother she will often ask me to make pastry and line a few quiche tins with it. She freezes them to have ready to whip out and fill with something tasty for visitors. It is worth having a good recipe at your fingertips. It doesn’t matter whether you make it in a kitchen processor or by hand. Rolled thin pastry makes a light, crisp base for many sweet and savoury dishes. I prefer to bake my pastry blind to prevent a soggy bit in the middle.