Make a lat­tice pie top­ping

The Scarborough News - - GO - •de­li­cious­ •twit­­li­cious­mag •face­­li­cious mag­a­zineuk

1. Roll out the pas­try to the thick­ness of a £1 coin and mark a cir­cle about 5cm larger than your tin. Cut out 10 strips of pas­try.

2. Us­ing your 2 long­est lengths, lay on the tart to make a cross in the cen­tre [a] – don’t at­tach to the edges. The strip that’s ver­ti­cal as you look at it needs to be on top.

3. Lay 2 strips of pas­try hor­i­zon­tally, ei­ther side of the hor­i­zon­tal strip [b].

4 .Fold the mid­dle hor­i­zon­tal strip back on it­self to the right and put a ver­ti­cal strip on the tart to the left of the folded back strip [c]. Un­fold the pas­try strip back to its orig­i­nal po­si­tion, then re­peat on the other side.

5. Now re­peat with the ver­ti­cal strips: fold up the mid­dle ver­ti­cal strip, put a hor­i­zon­tal strip at the bot­tom [d], then fold back the mid­dle strip.

6. Re­peat at the top with the cen­tre ver­ti­cal strip, fold­ing it down.

7. Fold hor­i­zon­tal strips of pas­try on each side of the cen­tral strip right to left [e], and lay down the last ver­ti­cal strip on the right. Fold back the strips [f ], then re­peat on the other side [g]. 8. Press all the edges down [h] and trim the ex­cess. Brush the pas­try with beaten egg, chill, brush again, then sprin­kle lightly with brown sugar and bake .

Tips from the ex­pert team at de­li­cious.magazine. The lat­est is­sue is on sale now. Visit de­li­cious for recipes and more step-by-step tech­niques.









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