This recipe is one of the better empanada recipes that I have tried...the crust turns out perfectly flaky, not like the rubbery crusts that you find at a panderia (Mexican bakery). My whole family loved these and they gobbled them up! Perfect Thanksgiving time treat...or anytime for that matter!

I have made savory puff pastry tarts with great success so was asked for a sweet one with a apple pie Filling. So here is a a[ple crumble in a individual pastry cup. They are flaky crisp on the outside wiry a warm app;e Filling and a delicious crumb topping. They freezegreat just thaw and reheat in the microwave. Don't forget the vanilla;la ice cream and/or whipped cream!

This is my first time making a tart, and it turned out very successful. I highly recommend trying it. Next time, I'll make a strawberry tart ❤️❤️

My grandmother (grammie) taught me how to make pastry when I was little. Even though she can't make it anymore, everytime I make some for an apple pie, I always remember us making it together. She was taught the recipe by her mom so it is a family thing. Hope you enjoy! This makes enough for about 2 big pies dessert or dinner. It also stores in the freezer for later up to 2 months.

#CA2025 This was a handwritten recipe from my mom. She had beautiful handwriting. This recipe makes dough in minimal time and results in a tender flaky crust.

This originally started with me wanting to make arlettes and palmiers but not really being motivated to buy puff pastry from the store. I got a day off work and decided to give it a try. It turns out to be a lot of fun to do and you get a much better pastry than the store bought one.You definitely need a french rolling pin for working the butter. Whether or not you need a pastry scrape depends on how hot your kitchen is. It's been a chilli winter for me so I didn't actually use mine.Puffy pastry is best used the day you make it but you can keep it in a Tupperware container for a few days in the fridge.

So many of my friends say they can't make pastry, I say they haven't tried very hard. Once you can make a base pastry you enter the world of being able to make something out of nothing

This is another "clean out your fridge" vegetables puff pastry pizza. If you have been following me, you will know that this recipe is largely inspired by my previous Jamie Oliver's Reverse Puff Pastry Pizza post. You can use any vegetables you have on hands or hidden sadly at the back of your fridge. I am using whatever I can find in my pantry and fridge; leeks, mushrooms, carrot, chili (green and red), tomatoes and even caixin stalks.I tried to make this a vegan dish, but I do not have any vegan cheese left. I am using a combination of mozzarella and feta, again with whatever I have on hands. You can of cos use any cheese you desired. You can also veganize this puff pastry pizza by using vegan cheese and puff pastries.I cannot find canned tomatoes in any grocery store here, not even in major supermarkets. I guess everyone in Singapore decided to make pasta and pizzas during this lockdown period. I decided to make my own tomato sauce. You can, however, opt to skip the whole process if you have canned tomatoes.The local fresh tomatoes are a bit bland. So, I went thru' the trouble of roasting them to add flavors. The same goes to the vegetables I was using. If you have an outdoor grill, perhaps this is the time to fire it up. You can also use a griddle over a stovetop; I am just using a normal skillet. Without much delay, let's get started with the recipe.

A very easy to make and use crust dough.

3 main ingredients; flour, fat , and water ( plus little sugar and salt, you get a crust that is famously flaky .it used for pies and treats both sweet and savory. All ingredients must be cold ( even the dry ones ) before you begin.you can replace 1/2 cup of ( 1 stick butter) with 1/2 cup cold vegetable shortening, and replace 1/2 cup flour with 1/2 cup coarse cornmeal, ) ( Martha Stewart's)

Hot water pastry