Savoury BakingRaised hot water crust pies, proper quiche and savoury puff pastry turnovers
On this one day workshop we make hot water crust to turn into delicious raised pork pie, make savoury short-crust pastry for filling-laden quiche (which we eat for lunch) and you will also master fresh puff pastry to create delicious sausage rolls and cheese straws as well as savoury goats cheese and rosemary scones. There will be lots to take home too!
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the course.
Everyone has their own set of ingredients, and prepares their own dishes sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
We will stop and eat as we go along so that you taste everything we cook, but you will have some food to take home with you.
The not so small print – please read.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.