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Roasted Beetroot Galette, a Review of Higgidy The Cookbook & Giveaway

Roasted Beetroot Galette

Beetroot is like marmite, you either love it or hate it. Are you a beetroot lover or hater? We’ve got one of each in our household. This easy roasted beetroot galette taken from the new edition of Higgidy: The Cookbook is a bit of a miracle. It was so delicious even beetroot hating CT liked it. Read on for the recipe, a review and an opportunity to win a copy of the book. Hang on, make that two.


Beetroot is a veritable treasure trove when it comes to health benefits. It’s low in fat, full of vitamins and minerals and packed with antioxidants. They are a particularly good source of folic acid, fibre, vitamin C, manganese, potassium and glutamine. the Romans were very keen on beetroot. They viewed them as an aphrodisiac, apparently. So the Higgidy suggestion, is to make this roasted beetroot galette as a Valentine’s supper starter.

Unbaked Beetroot Tart

Higgidy: The Cookbook

I’m a big of a fan of Higgidy pies, so I was delighted to be sent a copy of their new edition cookbook to review. Higgidy is a pie company based in Shoreham-by-Sea and it specialises in hearty family comfort food. Camilla Stephens, the author of Higgidy: The Cookbook and founder of Higgidy is very adamant that the recipes in the book reflect the company’s ethos. No fancy stuff, no low carb, no fat-free, “this book is about feel good family food: recipes that warm the heart and feed the soul“. It all sounds good to me. Don’t get me wrong, as a vegetarian wholefood blogger, healthy food is very important to me, but there’s always a place for a good pie.

This updated edition includes fourteen new recipes to reflect the rising popularity of gluten-free baking and vegetarian eating. Spinach, paneer and spiced chickpea pie caught my eye as did a gluten-free quiche base made out of sweet potato. Actually, it’s the one you can see on the cover below. There are one hundred recipes in all with chapters covering Simple Suppers, Party Pies, Crafty Quiches & Trusty Tarts, Sweet Treats and Easy Extras.

Higgidy: The Cookbook (front cover)

Image courtesy of Octopus Books.

The book is a little heavy on meat and fish pies, but there are a few vegetarian ones to choose from and many of the former could easily be adapted. Unadorned vegetarian delights include: spicy tomato and lentil layer pie, giant garlicky mushroom galette and courgetti and ricotta cheesecakes with pink peppercorns that come in the form of tarts. I almost can’t wait for spring so that I can try the lemony asparagus and ricotta tart which sounds fresh and delightful. I do love autumn though, so I won’t wish it away.


Some recipes use ready-made pastry such as filo and puff and others are made from pastry recipes in the book. I guess it’s entirely up to the reader as to whether they go down the homemade path or ready-made one. As you can see from the roasted beetroot galette featured here, I have been known to buy pastry occasionally. Although I’m very happy with my wholemeal spelt flaky pastry as used in my rustic rhubarb galette, it’s nice to ring the changes from time to time and I’m rather taken with the quick soured cream pastry recipe in the book. There’s also a recipe for gluten-free shortcrust pastry made with potato flour and polenta which I’m keen to try.

The pastry section includes a few tips on making and handling pastry. These are really useful if you want to make your own, particularly if you’re a novice. Not everything in the book is pastry based, however. There are crumble toppings, mash toppings and some that are cooked in a parchment case and have no base or topping at all. Roasted risotto pumpkin pie is pretty much risotto baked in a pumpkin and it looks delicious.

Sweet Treats

When it comes to the sweet stuff, I’m almost overwhelmed by the recipes that ring my chimes: pear and whisky tart, rhubarb crumble tarts and honeyed nut and custard tart probably give you an inkling. Oh, but I must just mention the sticky ginger and apple tart tatin, the raspberry almond pithivier and the chocolate snowflake tart; they have my name written all over them.

What did I like?

I’m a pastry fan, so this book really appeals to me. It’s come at just the right time too. As the autumnal colours appear, the days shorten and the weather turns, I’m looking for comfort food. This book offers some of the best comfort food you can get. All I need now is a roaring fire, a comfy chair and a steaming mug of hot chocolate so I can settle down and absorb this cookbook in true comfort. The photography makes the food look appetising and nearly all of the recipes are illustrated. The recipes are well written and thorough with some additional tips along the way. It’s good for both experienced cooks and those who are new to it. I now have lots of ideas for future pie and tart making.

What do I think could be improved?

More vegetarian recipes, but then I would say that, wouldn’t I? Vegans in particular are poorly represented. This is a shame, when so many of us are trying to cut back a little on dairy.  I do think a recipe for vegan pastry could have been included.

Book Details

Higgidy: The Cookbook – 100 recipes for pies and more / Camilla Stephens. Published by Mitchell Beazley, October 2018. Hbk. 978-1-78472493, £20.

Roasted Beetroot Galette

This roasted beetroot galette is very similar to the honeyed fig and goat’s cheese tart I updated recently. It’s a puff pastry tart with a layer of cream cheese mixed with horseradish, followed by slices of beetroot which are scattered with thyme leaves and then brushed with a honey glaze. If you do it my way, it’s also incredibly quick to make. I could only get hold of purple beetroot, which was a bit annoying as I had a gorgeous bunch of golden beets delivered in my veg box a couple of weeks ago. They ended up being pickled in a similar way to these carrot pickles.

The long and short of it was, that I went for a cheat’s version. I bought cooked beets, ready rolled puff pastry and ready made horseradish sauce. So all I had to do really was assemble the components. The book’s recipe is a bit more complicated as it first requires cooking a golden beetroot and a French candy beetroot, although the purple beets can be ready cooked. The most difficult thing was slicing the beetroot. It’s virtually impossible not to get stained fingers doing this.

Roasted Beetroot Tart

As per the recipe, I used mascarpone – yum! I mixed it with some hot horseradish cream and spread it over the pastry base. It was then just a case of laying the beetroot slices over the top, scattering over some thyme and drizzling it all with a little olive oil. Into the oven it went and out it came thirty minutes later. Roasted beetroot galette is just perfect for when you need something delicious in a hurry.

My tart may not have looked as colourful as the Higgidy one with its pretty and varied beets, but oh my, it sure tasted good. We scoffed the whole thing between us for supper, which wasn’t how it was meant to be. But the pastry was crisp and buttery, the mascarpone creamy and the beets sweet with a note of thyme and a persistent, but not too powerful heat from the horseradish. It would have been a shame not to eat it at its best. We had it with some stir-fried cabbage, but it would make a perfect lunch for four served with a green salad or a starter for six at your next dinner party.

Other beetroot recipes from Tin and Thyme you might like

Keep in Touch

If you make this roasted beetroot galette, I’d love to hear about it in the comments below or via social media. A photo is always good too. If you’d like even more pastry ideas, do take a look at my Tasty Tarts & Pastry Pies board on Pinterest. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Roasted Beetroot Galette. PIN IT.

Roasted Beetroot Galette. Mascarpone, horseradish, beetroot and thyme combine beautifully in this easy to make puff pastry tart. Serve with a green salad for lunch or dinner party starter. #recipe #beetroot #tart #galette #horseradish #lunch #starter

Roasted Beetroot Galette – The Recipe

Roasted Beetroot Galette
Print Pin
4.67 from 3 votes

Roasted Beetroot Galette

A beautiful tart made with a little hot horseradish spread on a buttery puff pastry and topped with a layer of multi-coloured beets.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Lunch, Starter
Cuisine: British
Keyword: beetroot, horseradish, mascarpone, pastry, tart
Servings: 6 people


  • 1 uncooked French golden beetroot - scrubbed clean
  • 1 uncooked French candy beetroot - scrubbed clean
  • 2 cooked purple beetroots I used 4 cooked beets only
  • 30 g butter
  • a little plain flour - for dusting
  • 250 g all-butter puff pastry I used 230g ready rolled
  • 125 g mascarpone
  • hot horseradish cream
  • a little olive oil - for brushing
  • a few fresh thyme leaves
  • 1 tbsp runny honey - warmed
  • salt and freshly ground pepper


  • Start by slicing each beetroot as thinly as you can, 2-3 mm thick. Melt the butter in a large frying pan over a low heat and add the uncooked beet slices.
  • Cut out a circle of non-stick baking paper, roughy the same size as the pan. Scrunch it up, then spread it out again into a crinkled circle (this help trap steam to aid the cooking process). Lay it over the beetroot and allow to steam for 8 minutes or until just soft. Set aside to cool slightly.
  • Preheat the oven to 200℃, fan 180℃, gas mark 6. Roll out the pastry on a lightly floured work surface and roll into a rectangle of roughly 20cm x 30cm and 3 mm thick. Transfer to a baking sheet and score a 2 cm border around the edge using a sharp knife, making sure you don't cut right through the pastry.
  • Place the mascarpone in a small bowl and stir to loosen it. Mix in the horseradish and season with a little salt and pepper. Spread over the pastry, taking care not to go over the scored border. Top with a mixture of the beetroot slices. Brush each slice with olive oil, sprinkle over the thyme leaves and bake for 30 minutes.
  • Remove from the oven and allow to cool slightly, then brush with honey just before serving.


Recipe and image reproduced from Higgidy: The Cookbook by Camilla Stephens. With permission from Octopus Books.


I’m sharing this roasted beetroot tart with Flipped-Out Food for #CookBlogShare and Only Crumbs Remain for #BakingCrumbs.

Higgidy: The Cookbook Giveaway

Octopus Books is offering two Tin and Thyme readers a copy of Higgidy: The Cookbook. To be in with a chance of winning, please fill in the Gleam widget below. You will need to leave a comment on this post, answering the question, which then gives you additional chances to enter if you so wish. Gleam will pick a winner at random from the entries received. If you are commenting anonymously, please give me some way of identifying you as I will be verifying the validity of entries. Any automated entries will be disqualified. This giveaway is only open to those with a UK postal address. Winners will need to respond within 5 days of being contacted. Failure to do this may result in another winner being picked. Leaving your details gives permission for them to be passed on to Octopus books should you be a winner in this giveaway.
Prizes are offered and provided by Octopus Books and Tin and Thyme accepts no responsibility for the acts or defaults of said third party. Tin and Thyme reserves the right to cancel or amend the giveaway and these terms and conditions without notice.
Closing date is Saturday 17 November 2018

Higgidy Cookbook

Do take a look at the Tin and Thyme giveaways page to see if there’s anything else you’d like to enter.


  1. Tracy Nixon

    17th October 2018 at 2:29 pm

    I would love to make a quiche Lorraine using a short crust pastry base!

    • Choclette

      17th October 2018 at 4:17 pm

      I used to hate making pastry, but now I’ve got it sussed I don’t mind nearly as much.

  2. Kim M

    17th October 2018 at 2:52 pm

    I’ve never made hot water crust pastry – very tempted after seeing GBBO but always think it would be tricky – a veggie pie would be lovely x

    • Choclette

      17th October 2018 at 4:14 pm

      Yes, I’ve been wanting to try a hot water crust for years and still haven’t got around to it.

  3. Emma

    17th October 2018 at 3:30 pm

    I LOVE beetroot (and marmite for that matter…) So this recipe is right up my street. Love that this uses ready rolled puff pastry too – I’m not ashamed to say I always have a roll in my fridge!

    • Choclette

      17th October 2018 at 4:16 pm

      Hahaha, wise move Emma. It’s useful stuff. Don’t really understand why CT is averse to beetroot, he eats pretty much anything else. Luckily, he likes marmite too.

  4. Maxine G

    17th October 2018 at 4:56 pm

    Filo pastry is so easy to use and I use it a lot to make quick parcels after work, though I’d love to be able to be confident enough to make my own – I’m guessing that it would be too fiddly though!

  5. Anne perry

    17th October 2018 at 5:28 pm

    I am interested in making lefse. My dad always made it.

  6. Andrea Upton

    17th October 2018 at 7:54 pm

    I think Hot water crust pastry, I have tried it in the past but I don’t think I have quite mastered it yet!

  7. Solange

    17th October 2018 at 10:03 pm

    I wish I could make goat’s cheese tarts because they’re delicious.

  8. angiesrecipes

    18th October 2018 at 5:26 am

    This looks so inviting! I would love a huge slice with a seasonal salad for my lunch :-))

    • Choclette

      18th October 2018 at 6:45 pm

      That’s just what we had for supper and very good it was too Angie 😀

  9. kelly wheelhouse

    18th October 2018 at 8:39 am

    I’d love to be able to make jam tarts from scratch!

  10. Donna Loxton

    18th October 2018 at 8:45 am

    I would like to make a corned beef pie with nice pastry like my husband can make!

  11. iaun maciver

    18th October 2018 at 8:53 am

    Hot water crust pastry would be a good start

  12. Corina Blum

    18th October 2018 at 10:14 am

    My favourite pastry to make is a really crumbly shortcrust pastry with a mixture of white and wholemeal flour!

    • Choclette

      18th October 2018 at 6:46 pm

      Wholemeal flour makes for a really flavoursome pastry I find.

  13. Susan lloyd

    18th October 2018 at 10:24 am

    I would love to be able to make my own sausage roll from scratch. X

  14. johanna @ green gourmet giraffe

    18th October 2018 at 11:15 am

    what a great way to showcase colourful beetroots – and I think I would have gobbled this all down quickly too as it sounds lovely – though a little left for breakfast would go down well too

    • Choclette

      18th October 2018 at 6:47 pm

      Good one Johanna. I’m not sure CT could b persuaded to eat beetroot for breakfast, however much he like this tart. But I’d be very happy to join you.

  15. pete c

    18th October 2018 at 11:44 am

    choux pastry, as seems too delicate for me but would be useful to be able to master this


    18th October 2018 at 12:21 pm

    Ruff-Puff – one of my favourites but I have never made it yet

  17. Kavita Favelle

    18th October 2018 at 1:42 pm

    I love beetroot but never think to use it in cooking. I’m a big fan of higgidy, I have the original cookbook!

    • Choclette

      18th October 2018 at 6:48 pm

      Oh! Have you made anything from it Kavey? I do love a good pie.

  18. claire Thorpe

    18th October 2018 at 2:55 pm

    Puff Pastry – would love to make it but realise it takes hours! I never have the time!

  19. Michelle Frank | Flipped-Out Food

    18th October 2018 at 2:55 pm

    I have to admit that I fall into the “beetroot hater” category: they’ve always tasted a bit like mud to me. But they ARE gorgeous, and I AM cognizant of their huge health benefits, so I do eat beetroots in recipes with strong flavors. This galette is right up my alley: the horseradish and thyme are the perfect foil for the beetroot, and the creaminess of the mascarpone—AH! Thanks for bringing this to #CookBlogShare!

    • Choclette

      18th October 2018 at 6:50 pm

      They definitely have an earthy flavour and that’s what CT doesn’t like about them either. But as you say, the flavours and textures of this tart change things quite a bit.

  20. Chris Andrews

    18th October 2018 at 2:57 pm

    hot water pastry looks to be a challenge (well it is to me!!)

  21. Richard Eldred Hawes

    18th October 2018 at 3:18 pm

    I would love to make homemade puff pastry so I can make a proper Tarte tatin

    • Choclette

      18th October 2018 at 6:51 pm

      Now that sounds like an ambition well worth having Richard.

  22. Sheena Batey

    18th October 2018 at 10:15 pm

    Hot crust to make pork pies

  23. Ruth Harwood

    19th October 2018 at 7:56 am

    Puff Pastry x

  24. Kat (The Baking Explorer)

    19th October 2018 at 1:19 pm

    What a gorgeous tart! I love the colour of beetroot so much

    • Choclette

      19th October 2018 at 7:36 pm

      It’s not a shy vegetable at all – a great colour indeed.

  25. Jane Willis

    19th October 2018 at 3:28 pm

    I’d love to be able to make proper puff pastry from scratch – I think I’ve mastered every other type. I did try it once but it was, erm, rather trickier than opening a packet! However my favourite brand of all-butter puff pastry seems to have gone downhill a lot recently, it doesn’t perform as well as it used to, so perhaps it’s time I tried.
    I love this recipe – I love beetroot but unfortunately it doesn’t love me, and tends to upset my tummy, but this would be a way of getting that lovely beetroot flavour without eating too much at a time.

    • Choclette

      19th October 2018 at 7:34 pm

      Oh no Jane. I’m sorry to hear beetroot doesn’t agree with you. As for puff pastry, I love the idea of homemade, but I just don’t have the patience. I look forward to seeing your second attempt though 😀

  26. Cat Holdcroft

    19th October 2018 at 8:39 pm

    Love there food, just finished eating a leek and feta frittata of theirs .. really interested in reading this book and having a go at the above recipe, in my head to do this, have everything on the list already in the fridge. Tomorrow lunch seems to have been planned for me. .

  27. Emma Ellams

    20th October 2018 at 8:56 am

    I would love to make a beetroot tart like yours. I absolutely love beetroot and this looks amazing & quite easy too!

  28. Cat | Curly's Cooking

    20th October 2018 at 2:52 pm

    This looks so delicious and inviting. I love the flavours and can imagine how tasty it is!

    • Choclette

      22nd October 2018 at 9:07 am

      Thanks Cat. It’s a great way to get a delicious meal on the table when you’re busy.

  29. Janice

    20th October 2018 at 9:11 pm

    I’m ambivalent about Marmite, but I do love beetroot! I’ll definitely be making this tart with beetroot from my garden.

    • Choclette

      22nd October 2018 at 9:08 am

      It will be even better with your own homegrown beetroot Janice – mmm! So, you buck the trend with Marmite. Neither a lover nor a hater 😀

  30. Jo Allison / Jo's Kitchen Larder

    21st October 2018 at 9:14 pm

    Definitely a beetroot lover here and thankfully the rest of the family are too including kiddos. Such a lovely and uncomplicated tart and I think I prefer your quicker take on it with the ready cooked beetroot. Such a quick midweek dinner or lunch, all you need on the side is a bit of salad! Thank you for sharing this lovely tart with #BakingCrumbs 🙂
    PS. I would love to make my own puff or flaky pastry one of these days and make almond croissants using it! 🙂

    • Choclette

      22nd October 2018 at 9:10 am

      Oh you’re lucky to have a beetroot loving household – definitely makes things a bit easier. It’s a great tart for getting a quick meal on the table and a salad goes with it perfectly. I did make croissants many years ago, they were good, but it was so fiddly, I’ve never repeated the process.

  31. Sara Goodman

    22nd October 2018 at 1:08 pm

    I’d love to be able to make a decent shortcrust pastry so I could make quiches and apple pies that actually tasted good! Pastry making is really not my strong point!

  32. A.E. ADKINS

    22nd October 2018 at 6:38 pm

    I’d love to be able to make raised pies using hot water crust pastry but it always seems to fail


    22nd October 2018 at 9:13 pm

    I would love to be able to make more quiches as i’m not great at the pastry making part which is annoying

  34. Rachael Medley

    23rd October 2018 at 2:07 pm

    I wish I could make flaky puff pastry but I don’t think I’ve ever had the time to focus on it!

    • Choclette

      23rd October 2018 at 6:57 pm

      I know exactly what you mean. Would be wonderful, but …

  35. Sarah Fielding

    23rd October 2018 at 6:33 pm

    Definitely a quiche, i can never get the technique right!

  36. Jessica Powell

    24th October 2018 at 3:08 am

    I wish I could make choux pastry – it never goes well for me!

  37. Heather Haigh

    24th October 2018 at 7:09 am

    I would love to be able to make a gluten free choux as my daughter and I are both gluten intolerant and we haven’t had profiteroles for years.

    • Choclette

      28th October 2018 at 1:19 pm

      Oh goodness, I can see that might be a challenge, but what a brilliant outcome. I hope you manage to find a good recipe.

  38. Jade Jones

    24th October 2018 at 3:34 pm

    I really want to make cinnamon buns because ive never done them and what better reason than that lol plus they super tasty so win win all round!

  39. Mayuri Patel

    24th October 2018 at 10:34 pm

    Love beetroot and this galette looks very inviting. Would love to have a slice with some green leaves on the side.

  40. Lyn Geddes

    26th October 2018 at 4:21 pm

    I’d really love to have a go at making my own puff pastry

  41. Andrew

    28th October 2018 at 1:07 pm

    Have bought Higgidy from Waitrose, lovely items, be great to get my hands on one of their cookbooks

  42. Michelle Ferguson

    30th October 2018 at 3:49 pm

    I would like to be able to make strudel as it would remind me of living in Germany

  43. Megan Williams

    31st October 2018 at 8:24 am

    I would love to make choux buns but I’ve never quite got them right!

  44. Angela / Only Crumbs Remain

    31st October 2018 at 1:35 pm

    Mmmmm yum! This is definitely the sort of savoury bake I’d love to sink my teeth into Choclette – I love beetroot – but like your household my hubby doesn’t share that love 🙁 so I rarely get to try beetroot bakes (that is unless I hide it into something like a chocolate cake lol 😉 ) . Thankyou for continuing to share with #BakingCrumbs,
    Angela xx

    • Choclette

      4th November 2018 at 4:45 pm

      Oh no, what is it with these men? Weirdly, CT actively enjoyed this tart, so you never know…

  45. Abigail

    31st October 2018 at 9:25 pm

    I’d love to make quiche’s without them turning too heavy!

  46. Harriet Gibson

    1st November 2018 at 10:25 pm

    I wish I could nail an apple tarts tatin. I can’t seem to get it perfect each time

    • Choclette

      4th November 2018 at 4:34 pm

      Me too Harriet. I’m too scared to even try.

  47. Lynn Neal

    2nd November 2018 at 9:22 am

    It would be great to have the time to make flaky and short crust pastries for vegetarian pies but seem to take so long!

  48. Jo F

    3rd November 2018 at 2:51 pm

    I’d like to make rough puff pastry but I don’t have the patience, all the rolling and chilling… Far easier to buy it.!

  49. Natalie Crossan

    3rd November 2018 at 3:47 pm

    Any kind of cheese pastry as they are my favourite kind to eat – nom nom nom

  50. Caroline Hooper

    3rd November 2018 at 6:14 pm

    Crisp pastry for pies as mine seem to suffer from the dreaded ‘soggy bottom’ !!

  51. Carole Nott

    4th November 2018 at 9:46 pm

    I would love to perfect choux pastry – i find it so difficult to get right

    • Choclette

      6th November 2018 at 9:44 am

      I haven’t attempted choux pastry in years. I’ve been putting off trying again 😉

  52. Sheila Reeves (CakeReev)

    5th November 2018 at 3:04 pm

    i would love to attempt a hot water crust, and maybe make a pork pie

  53. stephanie

    9th November 2018 at 10:07 am

    pastry for sausage rolls

  54. Maria

    9th November 2018 at 3:07 pm

    I love puff pastry so would love to be able to make it myself

  55. Sue Bielewicz

    12th November 2018 at 12:27 pm

    Would love to make my own puff pastry and make goats cheese and beetroot tarlets

  56. Dale Dow

    14th November 2018 at 3:34 pm

    I would love to do chouz pasty! I never have the guts to try

  57. Jessica Willis

    15th November 2018 at 11:18 am

    Ood love to have a go at puff pastry. I normally but it pre made but its so easy to work with, just make a tart on top then pop it in the oven.

  58. amanda greensmith

    16th November 2018 at 11:38 am

    i’d love to make my own flaky and puff pastry instead of buying it ready made but just dont have the time x

  59. Collette SR

    17th November 2018 at 2:30 am

    I always struggle with making filo pastry and would love to be able to make Brie and silver beet filo cigars

    • Choclette

      18th November 2018 at 3:24 pm

      Gosh, I’m impressed Collette. Making your own filo pastry is not for the faint hearted. Your cigars sound scrumptious.

  60. Rachael Sexey

    17th November 2018 at 8:16 am

    Hot water crust pastry, I have tried it several times in the past but I don’t think I have quite mastered it yet!

  61. Jo Hutchings

    17th November 2018 at 8:33 am

    I’d love to be able to make perfect sausage rolls especially with Christmas around the corner.

  62. Julie Camm

    17th November 2018 at 10:20 am

    Lemon meringue pie because I can never get the meringue right!

  63. Judith Luscombe

    17th November 2018 at 11:11 am

    I would like to make puff pastry enable me to bake a fabulous Cornish pasty

  64. Claire Farley

    17th November 2018 at 11:22 am

    At this time of year would love to master a Mince Pie pastry

    • Choclette

      18th November 2018 at 3:22 pm

      If you make mince pies this year Claire, grate some orange zest into the pastry. It gives a real wow to the pies.

  65. tina Glover

    17th November 2018 at 11:49 am

    I would love to make cheese pie with a puff pastry top more often. I usually end up just making it with a shortcrust pastry as its quicker but it tastes better with a puff pastry top xx

  66. Adrian Bold

    17th November 2018 at 11:57 am

    I’d like to make great sausage rolls for the Christmas period!

  67. paula cheadle

    17th November 2018 at 12:03 pm

    I would love to make choux pastry, have tried many a time, and I can’t get it right

  68. Melissa Lee

    17th November 2018 at 2:12 pm

    I really fancy making some sort of vegetarian wellington for Christmas Day this year. I have never made my own pastry but would love to see how it turns out

  69. Nichola Johnston

    17th November 2018 at 2:36 pm

    Great prize, thank you for the opportunity! 🙂

  70. Amanda w

    17th November 2018 at 5:44 pm

    I’d love to be able to crack sweet pastry… I can make a mean savory one but when it comes to sweet it just never turns out right! 🙁

    • Choclette

      18th November 2018 at 3:21 pm

      Well done on your savoury pastry. I’m coming to you for lessons.

  71. Hayley Lynch

    17th November 2018 at 6:04 pm

    Flaky pastry with out it being undercooked

    • Choclette

      18th November 2018 at 3:20 pm

      Ooh no, undercooked flaky pastry isn’t very nice at all.

  72. Louise Clarke

    17th November 2018 at 7:30 pm

    I love pastry work. My favourite recipe is spinach and feta pie using filo pastry.

  73. Fiona Johnstone

    17th November 2018 at 8:55 pm

    I’d like to try making hot water pastry. I’d make a lovely chicken and leek pie. Yum.

  74. Jessica Barber

    17th November 2018 at 8:56 pm

    A proper meat pie! My dad loves them and is love to be able to make one for him!

  75. Tammy Neal

    17th November 2018 at 10:20 pm

    Jam tarts

  76. Richard Saunders

    17th November 2018 at 10:21 pm

    I would love to make good cornish pastys – does that count?

    • Choclette

      18th November 2018 at 3:19 pm

      Oh, I think it very much does count Richard 😀

  77. Lorna-Jane Holland

    17th November 2018 at 11:13 pm

    I think pastry mince pies would be wonderful for Christmas!


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