Pastry recipes

• 445g shortcrust pastry (pre-rolled)
• 1 egg, whisked
• 2 tbsp strawberry jam, warmed
• 400g strawberries, hulled and cut in half-centimetre slices

Frangipane

• 120g unsalted butter, softened
• 150g Chelsea Caster Sugar
• 2 eggs
• 325g almond meal
• 1 tsp almond essence
• 1 tbsp plain flour
• 15ml brandy

• 250g Puff Pastry (or 1 Sheet pre-rolled Puff Pastry)
• 1kg Oranges
• 1 Cup heated and sieved Apricot and Cinnamon Jam (SEE RECIPE BELOW)
• Glace Cherries for decoration

• 16 raspberries
• 100g coconut milk powder
• Freeze-dried raspberries, to serve

Raspberry chia jam

• 250g raspberries
• ½ cup (175g) Chelsea Golden Syrup
• 1 tsp vanilla bean paste
• ¼ cup (40g) white chia seeds

Oat pastry

• 1 ¼ cups (240g) wholemeal plain flour
• 1 cup (150g) plain flour
• ⅓ cup (30g) rolled oats
• ¼ cup (55g) Chelsea Demerara Sugar
• 250g cold unsalted butter, chopped
• ¼ cup (60ml) apple cider vinegar

PASTRY SHELL

• 125g Butter (preferably unsalted)
• 6 Heaped Tablespoons Plain Flour
• 2 Egg Yolks
• Pinch of Salt
• 1 Tablespoon Chelsea White Sugar

Filling

• 2 Cups of Cooked Figs - either fresh, lightly soaked or dried, soaked overnight in cold water, then cooked
• ¼ Cup Currants
• ¾ Cup Chelsea Soft Brown Sugar
• ½ Teaspoon Mixed Spice
• 1 Tablespoon Orange Rind, grated finely
• 1 Tablespoon Chelsea Golden Syrup or Chelsea Treacle
• 2 Egg Whites

• 1 Tablespoon Chelsea Raw Sugar
• 100g Light Cream Cheese
• 1 Teaspoon Grated Orange Zest
• 1 Teaspoon Brandy
• ¼ Teaspoon Nutmeg
• 1 Sheet Ready Rolled Frozen Puff Pastry
• 425g Canned Sliced Peaches in Natural Juice, drained
• Egg White
• 1 Tablespoon Chelsea Raw Sugar, extra

Pastry

• 500g flour
• 42g Chelsea White Sugar
• 5g salt
• 63g butter
• 25g dried yeast
• 300ml + 2 ½ tsp cold water
• 200g butter

Apple & Cinnamon Filling

• 1 tsp ground cinnamon
• 4 Large Granny Smith apples (peeled, cored and thinly sliced)
• 4 tbsp water
• 12 tbsp Chelsea White Sugar
• 4 tbsp standard flour

Cinnamon Icing

• ⅔ cup Chelsea Icing Sugar
• 1 ½ - 2 tbsp milk
• ⅛ tsp vanilla essence
• ¼ tsp cinnamon 

• 3 Tablespoons Cornflour
• 2 Cup Milk
• ½ Cup Chelsea White Sugar
• 2 Egg Yolks
• 2 Tablespoons Butter
• 1 Teaspoon Vanilla
• 1 Teaspoon Lemon Juice
• 1 Cup Shredded Coconut
• 1 Ready Made Pastry Flan

Pastry

• ¼ cup shelled unsalted pistachios
• 1 ¼ cups plain flour
• ½ cup Chelsea Icing Sugar
• 125 g cold butter, chopped coarsely
• 2 egg yolks
• 2 tsp iced water, approximately

Turkish delight tarts

• 250 g small strawberries, quartered
• 50 g rose turkish delight, chopped coarsely
• 2 tbsp shelled unsalted pistachios, chopped coarsely
• 2 tbsp dried organic pink rose petals
• ½ cup rose persian fairy floss (available at speciality stores)

Mascarpone filling

• 250 g mascarpone cheese
• ½ cup Chelsea Icing Sugar
• 2 tsp rosewater
• 100 g rose turkish delight, chopped coarsely
• ½ cup thickened cream

• ¾ cup Chelsea Caster Sugar 
• ½ cup water
• 1 tsp vanilla extract
• 3 extra large egg yolks
• 1 extra large egg
• 2 Tbsp cornflour
• 1 cup milk
• ½ cup cream
• 2 sheets butter puff pastry, defrosted

Puff Pastry

• 250g strong flour (plus extra for dusting)
• 225g cold butter
• 150ml iced water

Crème Pâtissière

• 1 cup milk
• 3 tbsp Chelsea White Sugar
• Pinch of salt
• 1 ½ tbsp cornstarch
• 1 tbsp vanilla bean paste / extract or 1 vanilla bean pod
• 2 egg yolks
• 1 egg
• 1 ½ tbsp unsalted butter, softened

Glaze

• ½ cup Chelsea Icing Sugar
• 1 tbsp hot milk
• Vanilla extract

To decorate/assemble

• 1 large tin of apricot halves
• Chelsea White Sugar to sprinkle
• Egg wash (1 egg + a dash of milk)

• 1 Baked Pie Shell
• 1 Cup Chelsea White Sugar and extra 2 Tablespoons
• 3 Tablespoons Corn Flour
• 1 Cup Boiling Water
• 4 Tablespoons Lemon Juice
• 2 Tablespoons Butter
• 4 Egg Yolks
• Pinch of Salt
• Grated Rind of 1 Lemon
• 3 Egg Whites

Base Pastry

• 500g flour
• 100g Chelsea Icing Sugar (sifted)
• 250g cubed butter
• Zest of 1 lemon
• 2 large eggs (beaten)
• 1 splash of milk

Pastry top

• ¾ cup iced water
• 1 tsp white vinegar
• 3 ¾ cups flour
• ¼ cup cornflour
• 3 tbsp Chelsea White Sugar
• 18 tbsp butter

Blackberry Filling

• 3 to 4 large apples
• 2 cups blackberries
• 1 cup Chelsea White Sugar
• 100ml kombucha
• Cornflour to thicken
• Bunch of basil
• Vanilla paste

Custard

• ½ cup milk
• ½ cup cream
• Pinch of salt
• Vanilla paste
• 3 egg yolks
• ¼ cup Chelsea White Sugar
• 2 tbsp cornflour
• Zest of 1 lemon

Cinnamon Icing

• 250ml warm milk
• 1 tsp yeast
• 1 tbsp Chelsea White Sugar
• 3 ½ cups flour
• 4 tbsp oil
• 1 tsp salt
• 1 tsp vanilla
• 150g clarified butter
• 5 tbsp til
• Enough oil for deep frying

To serve

• Sour Cream
• Sour Cherry Jam
• Pistachios

Pastry

• 4 ½ cups standard flour
• 1 ½ tsp salt
• 300g unsalted butter (chilled and cubed)
• 12 egg yolks
• 1 ½ cups Chelsea Caster Sugar

Filling

• 2 cups fresh/frozen raspberries
• 2 cups fresh/frozen blueberries
• 2 cups fresh/frozen blackberries
• 3 Granny Smith apples
• 1 cup Chelsea White Sugar
• 1 tbsp lemon juice
• 4 tbsp cornflour
• 2 tbsp butter
• 1 egg white (beaten)

• 300ml Carton Light Sour Cream
• 1 Prepared Sponge Flan Base (from supermarket)
• 2 ½ Cups Seedless Green Grapes
• 2 Tablespoons Chelsea Golden Syrup
• 3 Tablespoons Apple Juice
• 1 Tablespoon Brandy

Pastry Dough

• 1 ¼ cup plain flour
• 1 tbs Chelsea Raw Caster Sugar
• Pinch of salt
• 110 grams unsalted butter, very cold, cubed
• ¼ cup iced water
• 1 egg yolk, slightly beaten
• 1 tbs Chelsea Raw Sugar

Filling

• 600g plums, de-stoned, quartered, and cut into thin wedges
• ¼ cup Chelsea Raw Caster Sugar
• ¼ cup of ground almonds
• 2 tbs plain flour
• 1–3 tbs of plum jam
• Serve with cream or ice cream