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Pie Making and Pastry


10 am - Welcome and Introduction to the Course.This course is for those who want to improve the quality of their pastry and to learn to raise pies to a very high standard of workmanship. We will learn how to re-create English historical recipes from the seventeenth to the nineteenth century. Our sources will included recipes from Murrell, May, Kidder, Nott, Francatelli, Mrs Marshall and Gouffé.

10.45 - 13.00 - Hot water crust, freehand pie raising and wooden pie forms - we will make and decorate a number of raised pies from historical sources, including a Cheshire Pork Pie, a Stump Pie and some Marrow Chewitts.

13.00 - 14.00 - Lunch

14.00 - 17.00 - Lining Paste, Cold Water Paste and Metal Pie Forms - Using 19th century pie forms and boards for printing sprig decorations, we will make a very ambitious raised pie based on one of Agnes Marshall's recipes.

17.00 - 20.00 - Free

20.00 - Historic dinner (lots of pies of course) at Wreay Farm


10.00 - 13.00 A Lamb Pasty - we will make a highly decorative lamb pasty based on a design in Edward Kidder's beautiful Book Receipts of Pastry and Cookery from the early eighteenth century.

13.00 - 14.00 - Lunch

14.00 - 17.00- Fine Pastry, Torts and Tarts - We will learn to make puff paste and paste royal and make some taffety tarts and a banniet tort.


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