Pie Making Masterclass

About this course

Participants make three pies from scratch: Steak & Ale Pie with shortcrust and pre-made puff pastry, Creamy Mushroom, Leek & Chestnut Pie, and Pecan Pumpkin Pie with an alternative pastry base. The class covers pastry making, rolling, handling and filling preparation, with guidance on avoiding common problems and achieving different textures. A classic Pork Pie using hot water crust pastry is demonstrated rather than made by participants. The session also includes time to eat the prepared pies together as a group.

What you'll learn

• Prepare and handle buttery shortcrust pastry for pie making
• Roll pastry and work with different pastry textures and bases
• Prepare savoury and sweet pie fillings, including steak and ale, mushroom and leek, and pecan pumpkin
• Recognise common pastry-making problems and apply techniques to avoid them
• Observe the method for making hot water crust pastry for a pork pie

Is this course right for you?

The course is presented as suitable for complete pastry novices as well as home bakers seeking to develop their skills. Its all-levels format combines guided practical work with a pastry demonstration, followed by shared eating of the prepared dishes.

• Suitable for learners ranging from complete pastry novices to keen home bakers
• Not suitable for people with gluten allergies

Before you go

• An apron and all required equipment are provided.
• Ingredients are provided and weighed out in advance.
• Refreshments are available during the class, with a seasonal lunch and wine or soft refreshments.
• A recipe pack is provided to take home.
• The class is not suitable for people with gluten allergies; advice on adapting recipes for dietary requirements may be available.