About
These pies began in Cornwall, England, as a way to provide nutritious meals that could be easily carried down into the mines. They're great above the ground, too!
Learn how to create laminated layers of butter and dough — the iconic flaky crust of the pasty world. Use this dough to make flaky chicken pasties filled with creamy, mature English cheddar, succulent juicy chicken, and leeks. You’ll also prepare a sweet version filled with tart and sweet apples, sprinkled with cinnamon.
Learn various ways to hand-crimp the crust then bake it to a perfectly golden flaky crust. The meal will be balanced out with Mary Berry’s Waldorf salad.
On the menu
- Chicken and leek pasties
- Apple cinnamon pasties
Details
- BARN’s kitchen facility regularly uses Ingredients known to the FDA as allergens. This class uses eggs, tree nuts, and wheat.
- Please do not bring water bottles or personal drinks. Water will be provided.
Details
A $15 materials fee, included in the cost of the class, covers all the ingredients you'll need.