Pastries

Pastries with rich and spicy secret fillings are an all-time favourite of mine. And as spicy pastries feature in many different cuisines, I am obviously not alone in my desires and needs. Pastry Usually Relies on some type of fat to keep it moist and succulent — butter, ghee, oil, yoghurt, lard or egg — although there are exceptions to the rule, such as Vietnamese rice-paper wrappers and Chinese and Japanese beancurd skins. Spices are the perfect foil to rich pastry as they cut through fat, and the more delicate wrappings unite and show off subtle flavour combinations while also adding textural interest. Whatever the Origin, pastry work is an art form. The ritual of making small and delicate parcels takes skills not required in other forms of preparation. Hone those skills and be rewarded by the responses received when the perfectly formed morsels are consumed.