Puff pastry isn’t THAT frightening !

I don’t normally post about things I do in life, mainly because I created this blog for storing recipes. I decided after my wonderful fear conquering evening that I should do a more personal post. I wasn’t actually that scared, not as scared as some one I know, yes, you Lucy.

I belong to a meet up group called Wellington Foodies, join if you live in Wellington and like the idea of joining like minded foodies and learning new things, eating out at restaurants and potluck dinners. There are similar groups in most cities in the world. Last night we went to Elements Cafe Cookery School to learn the art of both puff pastry and choux pastry.

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With the puff pastry we made savoury pies, twistie pastry things that have a flash name and apple turn overs. There was lots of rolling, twisting and turning for the pastry with some wine in between. Yes, that was that much butter in the pastry, that is how you get the golden flaky look.

Now talking of flaky, this was my savoury pie. Look at those layers, just look. I did that. The pastry tasted wonderful and the butter shone through. I can’t say I would make this pastry everyday but I certainly will do it again.

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And here is a photograph where you can see the concentration.

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We also conquered choux pastry and Crème patisserie , I don’t think I have either of these since my friend Claire’s 18th birthday. It wasn’t that hard but did involve a lot of tipping, stirring and getting things just right. I have eaten many an eclaire today. The Crème patisserie really does complete the package.


So, reader, find a meet up group, go along and have some fun. It might take a bit of courage to turn up to a room full of strangers, as they saying goes, strangers are only friends you haven’t yet met. Maybe I just say that?

I would like to thank the hard work of Lucy and others involved in organising events. I hope you don’t mind me using some of the photos.

Tuesday- Caramelised onion and sausage tart, 100+ Tasty Meals by Sophie Gray


This was never going to be a pretty dinner, it tasted good though. We had corn and a few chips with it. It was hard to know what to have as it had so many things on it.

You can find Sophie Greys website here- The Destitute Gourmet

Oven 210 C

1 1/2 sheets of frozen or 1 block of puff pastry

4-5 pork sausages

2 potatoes, peeled and cubed

1 apple, peeled, cored and diced

caramelised onions  (see foot note *)

1 cup of beef stock

2 tbsp balsamic vinegar

1 tbsp cornflour

1 tbsp water

Roll pastry out to a rectangle, place on a greased baking sheet

Score a 1 cm boarder with a sharp knife, do not cut all the way through

Prick the centre with a fork

Fry sausages until browning and just cooked through

Boil potatoes for 3-5 minutes in a small pan until just soft, drain

Remove cooked sausages and slice

Return them to pan with potatoes and fry until potatoes turn golden

Add apple, caramelised onion, stock and balsamic vinegar

Simmer until apple is soft and sauce reduced

Combine cornflour and water, add to mix

Spoon onto pastry evenly

Bake for 25 minutes until edges have risen and filling hot.

* Caramelised onion- (p62 of 100 + tasty $10 meals)

1 tbsp olive oil

2 onions, thinly sliced

1 tbsp brown sugar

heat oil in a small pan

add onion, gently fry until they are a good dark colour

add brown sugar and cook until they are a rich caramel colour


The only change was decreasing ingredients by 1/3 but using full amount of caramelised onion. I only used 3 sausages and 1 sheet of puff pastry as there are 3 of us.


I would make this again. It did feel fiddly as it was a new recipe. I would cut down on the time by cooking the sausages in advance. It would also be a good way to use up left overs.