Ever since my local bakery incident last year ‘nobody likes a mouldy turnover‘, I have taken it upon myself to be a bit more proactive in the kitchen and try not rely on the high street for things – even before everything went into lockdown.  A few incidents in recent years made me realise it was on a declining path and they had already lost my business mostly through their own doing – Death of the High Street

I make my own short crust pastry for things now and again, but have never attempted puff. I have seen it done on the TV and to be fair, and thought I might get round to it one day, but since discovering the pre made packs, have to admit that I probably never will make it myself now.

I am getting to enjoy all my favourites again and I know how fresh it is and what went into it. Makes a difference.

So far we have apple turnovers – 

Apricot Danish

And now have got the hang of corned beef pasties.

You may think that the pasties look suspiciously like the same shape as the turnovers, because they do. I didn’t see the need for the pasties to be round and it would waste some of the pastry. Waste not want not as they say.

I am aware though that suddenly upping your pastry intake can have a detrimental effect, so am trying to hold it down a bit, not bake constantly because then that means lot smore eating. So a bit more walking and a few more salads and I can justify it over the winter months.

(c) K Wicks