Mastering Pies and Pastries
Unlock the art of making delicious, flaky pies and mouthwatering pastries in this hands-on course, offered as either a one-day workshop, or an evening course.
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Wed 27 Aug
- $127.00 incl. GST
Sessions
Session 1
Wed 27 Aug 19:00 - Wed 27 Aug 21:00At Selwyn College, Auckland.Session 2
Wed 03 Sep 19:00 - Wed 03 Sep 21:00At Selwyn College, Auckland.Session 3
Wed 10 Sep 19:00 - Wed 10 Sep 21:00At Selwyn College, Auckland.Please note there is NO refund or transfer if you cancel less than 5 working days in advance of a class starting. Our refund policy can be read in full here.
Description
Unlock the art of making delicious, flaky pies and mouthwatering pastries in this hands-on short course! Whether you're a beginner or a seasoned cook, you'll learn the essential techniques for creating a variety of both sweet and savoury pies, with a special focus on the classic British steak and kidney pie.
Course outline
- Perfect Pastry Making: Learn how to prepare both shortcrust and puff pastry from scratch, mastering the key techniques for achieving that perfect, golden, flaky texture.
- Savoury Pies: Discover the secrets to making hearty, comforting pies like the iconic steak and kidney pie, as well as other savoury options like chicken and mushroom, and vegetable pies.
- Filling Techniques: Explore how to prepare rich and flavourful fillings, balancing textures and flavours for the ideal savoury pie.
- Sweet Pastries: Dive into the art of making sweet treats like fruit tarts, lemon meringue pies, and custard-filled delights.
By the end of the course, you’ll have the confidence to create a wide range of pies and pastries, and leave with recipes and tips to recreate them at home for friends and family. Perfect for those wanting to elevate their baking skills and indulge in the classic comfort food of homemade pies!
This course is offered as a one day workshop on Sunday 18 May, or an an evening course over three Tuesdays starting 10 June.
What to bring
Tea towel, container for transporting goodies home. An apron if you wish. Something for lunch. The cost of all food ingredients is included within your course fee.
About your tutor
For many years I have been the floating Chef Manager for Compass at Elizabeth Knox and St Andrews villages. I moved to Caterplus to run the OnsDorp kitchen as well as continuing with relief work at Elizabeth Knox.
I have held various positions in function centres including three years at the Auckland Racing Club, two years at Walter Peak and as a temp chef for Compass. l ran the kitchen at the Bruce Mason Centre. l have also been a temp chef in Skycity in their functions department as their senior chef de partie temp, including four summers at the ASB Classic, two of them in the players lounge.
For seven years l taught at two cookery schools, Cornell/Pbrs and Aspire2. With PBRS l was the senior chef tutor for Queenston College, teaching British, European and American dishes online for the Halal/Indonesian market.
At the present time, l am a casual chef for Country Club Huapai and Providore.
