Perfect Pies: A Baking Adventure

Join us for a deliciously fun dive into the world of pie-making! Whether you’re a total beginner or just looking to up your crust game, this class covers the flaky fundamentals, from buttery crusts to luscious fillings. You’ll get hands-on experience to make some classic dishes and leave with the skills that would make Grandma jealous! Aprons on, rolling pins ready…..let’s make some pie magic!

Course Overview

Duration: 10:00 – 13:00

Max student to tutor ratio: 8/1

Tutor: Matthew Beswick

Welcome: Meet your tutor and see for yourself the Philleigh Way farmhouse cookery school and garden.  Matthew has 25 years experience working as a professional chef as well as a culinary assessor and hospitality lecturer. Growing up in Porthleven, Cornwall he learnt his trade from some very talented and successful chefs. After training at a catering college and completing a degree he spent many years working extensively abroad in an abundance of different restaurants gaining a repertoire of skills and knowledge that he now shares with you all.

The Day: It’s an action packed day with  demonstrations and practical sessions.  All equipment is provided for you along with tea, coffee, and wine with lunch.

Farmhouse baking at its best! Delve into a classic traditional recipe that is rustic, delicious, hearty, nutritious and naughtily indulgent. Learn some age old techniques that are simple yet often seldomly used. Whilst one pie is in the oven, sit down with a well deserved glass of wine or beer to watch another tutor led demonstration on a very different but equally as tasty pie. Once we let the pies cool, trying to resist the temptation to eat them all, we will discuss some more combinations of pastry and fillings that can be pie-oneered! Enjoy the dishes you created or take home your masterpieces (if any left) to your families.

Close: Have a chat with fellow course attendees and members of the Philleigh Way team. This is a guide to the days activities and may include a selection of the dishes and may vary depending on the season as well as the group’s interest.

Sample Dishes

Pork pies made with a hot water pastry and optional accompaniments.

Spinach, feta and sundried tomato spanakopita

Skills

Meat cuts, preparation and techniques

Knife skills

Traditional herb selection

Hot water pastry

Kneading, rolling, moulding, shaping, layering

Traditional pastry techniques

Crimping and finishing

Temperature control monitoring

Setting stocks

Age suitability: 16+ or 13+ if accompanied by a paying adult.  Under 16’s must be accompanied by an adult.

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