Roll the pastry over the filling and seal it by scoring the pastry together. Cut the roll into two-inch pieces and place onto the baking tray. Bake for 20 minutes until golden on top. Allow to ...

Make sure you don’t add too much liquid or the pastry won’t crisp up enough. Freeze any remaining liquid or sauce for another ...

Polish pastry. Pączki (pronounced POONCH-kee) are traditionally filled with fruit fillings like prune, apricot, plum and poppy seed but American bakeries have continued to put their own twist on ...

Wrap the pastry in cling film and put in the fridge ... Pour the chocolate and prune mixture into the tart case. Bake for 20–25 minutes, or until almost set, with a bit of wobble still in ...

Lightly grease 4 mini tart tins, 10cm/4in in diameter, with a little coconut oil. For the pastry, pulse all of the pastry ingredients in a food processor until the mixture just comes together as a ...

This sensational pie is best made with a short crispy pastry base and flaky top. Use either half a 400g block of each or two sheets each of the pre-rolled pastry varieties. The short pastry can be ...