Pie Making and Pastry

Course

In Penrith,

£ 280 + VAT

Description

  • Type

    Course

  • Location

    Penrith,

  • Duration

    2 Days

We will learn how to re-create English historical recipes from the seventeenth to the nineteenth century. Suitable for: Those who want to improve the quality of their pastry and to learn to raise pies to a very high standard of workmanship.

Facilities

Location

Start date

Penrith, (Cumbria)
Historic Food, Wreay Farm, Shap, CA10 3LB,

Start date

On request

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Reviews

Subjects

  • Pastry

Course programme

SATURDAY

10 am - Welcome and Introduction to the Course.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

SUNDAY

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.

Additional information

Payment options: We require a deposit of £100 with your booking.

Pie Making and Pastry

£ 280 + VAT