Who doesn’t love a good pie?  On this course we will explore a lovely range of seasonal pies using different pastries and delicious fillings.  Learn how to perfect your crust, create amazing and complex flavours and bake to a superb finish.

The pies can be frozen and enjoyed later.

Here is what you will make:

• Mini Chicken and Ham Pies with Hot Water Crust
• Potato, Leek and Cheese Pithiviers- Rough Puff Pastry
• Steak and Red Wine Pie – Suet Crust Pastry
• Angela’s Layered Apple pie with Calvados- Sweet Shortcrust

Lunch is included and will be the Potato and Leek Pithivier that Angela demonstrates (you will also make this) with Seasonal Salads.

Please make sure that you bring the following to take your pies home in:-

1 tin for 4 x small chicken and ham pies

1 large dinner plate or tin for the leek and potato pithiviers

We can wrap your steak pie

1 x 10″ cake tin/box for the apple pie