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Potato lefse

10 minutes

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15 minutes

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15 minutes

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10 minutes

Hot drink

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10 minutes

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Salted caramel hot chocolate

10 minutes

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Potato farl with crispy bacon and maple syrup

15 minutes

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10 minutes

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Mushroom ketchup

15 minutes

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Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Pastry recipes

Hot-water pastry

30 minutes

Hot-water pastry

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes' chilling time

Cooking Time 30 minutes

Ingredients

75 g butter
1⁄3 cup water
150 g flour
1 t salt
1 free-range egg, lightly beaten

Method

Heat the butter and water in a saucepan over a gentle heat until the butter has melted. Add to the flour and salt and knead until smooth.
Cover with clingwrap and chill for 30 minutes. Roll out on a floured surface.
Use to top a pie, brush with the beaten egg and bake at 180°C for 40 minutes, or until golden and cooked through.

Cook’s note: This is traditionally used for savoury pies as it can be shaped by hand. Use duck fat instead of butter for a more savoury pastry.

Ready to use your pastry? Browse our pie recipes here. Not the pastry you’re looking for? Discover more pastry recipes here.

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Bacon-and-cheese turnovers

Cauliflower-and-brinjal tart

Potato lefse

Gakayat bandura

Cheat’s sticky BBQ meatball pizza

DIY chai

Turmeric latte

Salted caramel hot chocolate

Potato farl with crispy bacon and maple syrup

Khai jiao

Mushroom ketchup

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

Hot-water pastry

Hot-water pastry

Ingredients

Method