I’ve been unemployed for about a month now, and have been keeping busy applying for jobs and all of that fun stuff, but I’ve also been trying to switch up our dinners as well. Yesterday, I made some meat and veg pasties (pronounced PAST-ees, not PASTE-ees) with stuff we had on hand, and realized quickly it would be a pretty customizable recipe. Writing it down here to save and share. Continue reading
I’m always on the search for new baking techniques to master. One time it was madeleines, next it was macarons. I mastered Swiss buttercream after that. Now I’m on puff pastry, with the eventual goal of reliably and proficiently turning out homemade croissants.
I decided to ease myself into this, since while I was fairly sure I could manage it, pride goeth before a fall and the slow approach is usually the right one. The first step in this saga, then, was rough puff pastry. Specifically, sausage rolls.