Pastry recipes

Flaky Puff Pastry

• 250g plain flour
• 250g butter (only slightly cold, 8-10°C ideally)
• ¾ tsp salt
• 110ml very cold water

Hazelnut Spread

• 1 cup hazelnuts (roasted and skins removed)
• 340g milk chocolate (chopped and melted)
• 2 tbsp vegetable oil (e.g. canola)
• 3 tbsp Chelsea Icing Sugar
• 1 tbsp cocoa powder
• ½ tsp vanilla essence
• ¾ tsp salt

Honey Glaze

• ¼ cup unsalted butter
• ½ cup Chelsea Soft Brown Sugar
• 1 tbsp honey
• ¼ tsp salt
• 1 -2 tbsp milk

To decorate/assemble

• 1 cup whole hazelnuts (lightly crushed in a mortar & pestle)
• 10 dried apricots

Base Pastry

• 230g butter
• 1 ½ cups Chelsea White Sugar
• 2 cups flour
• 2 egg yolks

Lattice Pastry

• 1 ½ cups flour
• 2 tbsp Chelsea White Sugar
• Pinch of salt
• 120g butter
• 1 egg
• 2 tbsp cold water

Pear & Peach Filling

• 2 tins quartered pears
• 3 tins peaches
• 2 bunches of basil
• ¼ cup cornflour
• ¼ cup flour
• 2 tsp vanilla extract
• ½ cup Chelsea Soft Brown Sugar
• ¼ tsp ground cloves
• Chelsea Icing Sugar to decorate
• 1 egg for egg wash
• Chelsea Caster Sugar for dipping pastry leaves

• 700g rough puff pastry (recipe link at the bottom of the page)
• 1 Tbsp Olivani Pure Olive Oil
• 1 Tbsp butter
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 500g lean beef mince
• 30g Edmonds Standard Grade Flour
• 175ml beef stock (ready-made is fine)
• 125ml beer (Sean used a lager beer)
• 2 Tbsp tomato puree or paste (Sean used paste)
• 1 Tbsp vegemite or marmite, optional (Sean used marmite)
• 1 tsp balsamic vinegar
• ¼ tsp mixed herbs
• ¼ tsp salt
• ½ tsp pepper
• 200g grated tasty cheese
• 1 egg (for egg wash, mixed together with 2 tablespoons of water)
• 2 Tbsp of black or white sesame seeds for the topping

Fruit Mince

• 250g raisins
• 250g currants
• 250g sultanas
• 50g dried apricots, chopped
• 50g prunes, chopped
• 85g mixed peel, chopped
• 50g blanched almonds, chopped
• 1 large cooking apple, grated
• 330g Chelsea Caster Sugar
• 75g butter, melted
• 60ml brandy or rum
• ½ tsp mixed spice
• grated rind and juice of 1 orange

Pastry

• 250g self raising flour, sifted
• 60g Chelsea Caster Sugar
• 125g unsalted butter, chopped
• 1 egg

Topping

• 1 egg white (lightly beaten)
• Cheslea Icing Sugar to dust