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Taught by Gelf Alderson
The Pie Shop
Course overview
Discover how to make and cook with pastry on this pie making course with chef Tom Morrell from River Cottage.
Tom Morrell will teach you all the skills necessary to make a variety of savoury pastry recipes – including shortcrust, rough puff, hot water crust and suet. He'll then show you how to make a pork pie, bake sausage rolls, make pastry bases for quiches and tarts and make a classic British suet pastry for steamed or boiled puddings.
By the end of this course you will have gained the practical skills, knowledge and confidence to create homemade pies for any occasion.
You'll learn:
- which pastry to use for different pies
- how to make pork pies with hot waster pastry
- making quick rough puff pastry for sausage rolls and cheese straws
- blind baking with shortcrust pastry for tart cases
- savoury and sweet steamed pudding recipes using suet pastry
The course includes:
- 4 on-demand video lessons - presented by Tom Morrell and River Cottage
- lifetime access to the videos, notes and interactive class
- flexible classes - join and learn when and where you like
- downloadable lesson notes
- practical pastry and pie making assignments and recipes (with tutor feedback available)
- access on your mobile, PC, Mac or laptop
- small interactive online classroom - chat online to students from around the world and share your creative ideas
Independent Cookery Schools Association approved
This course has been approved by the Independent Cookery Schools Association (ICSA), recognising the highest standards of training.
Time to complete the pie making course:
Every student is different but in general we think the whole course will take around 15 hours 5 minutes to complete including:
- Video lessons: 3 hours 5 minutes in total
- Course notes: 30 minutes per lesson
- Your pastry and pie making recipe assignments: at least 2 hours per lesson
- Interactive classroom time: 15 minutes per lesson
- Tutor feedback review (Expert level): 15 minutes per lesson
You'll need:
Your lesson notes will include the full details of the ingredients you'll need, but you will be making pies and pastry, so you'll need standard kitchen equipment.
Ready to get started?
Just add the course to your basket above - choose the 'Expert' option for personal feedback from Tom on your pie making.
If you know someone who'd love this course then give it as a gift - just tick "This is a gift" at the checkout.
Any questions? Contact us by clicking on the orange speech symbol - we'd love to hear from you.
Lesson summary
Hot water pastry
In this first lesson Tom will teach you how to perfect pork pie pastry. Get Tom’s tips for working with this pastry, and practise what you’ve learned with the creation of the ultimate River Cottage pork pie.
Rough puff pastry
A common misconception is that puff pastry is tricky to work with. In this lesson Tom will teach you otherwise and show you how puff pastry can be as easy to cook with as, well, pie! By following a few simple guidelines you can have perfect puff pastry every time, and by the end of this lesson you will have created sausage rolls, cheese straws and a cheese, potato and basil tart.
Shortcrust
Shortcrust pastry can be great for both savoury and sweet dishes. Follow Tom’s method and learn the art of blind baking and sealing. By the end of this lesson you will have created tart cases, an indulgent veggie roast onion and blue cheese quiche.
Suet pastry
Suet pastry is a good, old-fashioned British pastry used for steamed or boiled, sweet and savoury puddings. Learn how to work with this versatile pastry, and put your skills to the test with the ultimate comfort food – steamed suet pudding.
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Buy as a gift
To gift this course, simply tick the box beside the add to basket button. You’ll be able to add the recipient’s name and a personal message, then choose to send it to them or yourself.
Buy for a business or group
This course can be purchased for individuals or groups (up to 20) through your business or organisation. Please speak to us to learn more.
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