Results tagged “pie”

Perfect Pastry Masterclass, 22nd & 23rd Jan 2011

Smalltarts0002.JPGsmquiches0002.JPGThis class is taught by professional pastry chef Jennifer Altman, who is flying over from California to deliver a series of special one-off Masterclasses with Culinary Anthropologist.  Don't miss out!

This is a full-day hands-on workshop limited to just 8 guests.  You will mix, roll, shape, bake and fill an astounding array of sweet and savoury pastries - some to enjoy for lunch with a glass of wine, and some to take home. 

Jennifer will cover the techniques and secrets of making perfectly flaky yet tender pie crusts, puff pastry, sweet short crust tarts and choux pastry (éclairs, gougères...).  You will never be intimidated by pastry again!

Red Wine Poached pear tart with frangipane.JPGIMG_1197.JPGDates:  Saturday 22nd repeated Sunday 23rd January, 2011

Time:  10am-4pm

Location:  London N5

Price:  £110

Multi-booking discount:  If you book 4 or more places at any of Jennifer's January 2011 masterclasses (Cookies, Pastry, Chocolate & Cakes), each place will be discounted by £10.  For example, you could attend all four masterclasses, or you plus a friend could come to two of them, or you plus three friends could come to one class. 

To book: email Anna
  Please read the booking terms & conditions before booking your place.  Thank you.

Spinach and cheese pie

greece, turkey
We found ıspanaklı ve peynirli börek to be as common in Turkey as spanakotyropita is in Greece, and made a point of sampling as many as humanly possible, purely in the name of research of course.  They are essentially the same dish - a savoury pie made of multiple layers of ultra-thin pastry with a spinach and cheese filling.  Sometimes it’s just spinach, or just cheese, but I like it with both. 

Smborek0001.jpgThey come in various shapes and sizes, depending on which country, region, town, village, bakery or home you’re in, and with different fillings.  The form here is nice and simple and works with the packets of filo dough we can find in shops in the UK.  I have made the filling purposefully generous in quantity and moist in consistency as I don’t like my börek dry.  The recipe is loosely based on two very different versions I had the opportunity to make with chefs in Turkey and Greece - Engin Akin in Istanbul and Dimitris Mantsios in Naoussa.


Culinary Anthropologist