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Pastry
Pastry, pastry, pastry. I love it, each and every type of it and whatever it finds it crispy fatty goodness around, on or under.
I have spent years buying and testing the many, many varieties of ready roll pastry that are on our supermarket shelves. It could be a roll out frozen puff, a ready sheet of short crust or a home made attempt, (that never quite works properly for me – I’m looking at you puff pastry).
But no matter what pastry it was, it was always tested in numerous, exhaustive ways that even the most thorough of scientists wouldn’t do.
This is a lie, kind of.
The testing was numerous, the testing was thorough and the testing was delicious.
But if it was puff, it was tested on sausage rolls. If it was short crust it was tested on quiche, filo on baklava and katifi would be on some variety of arancini.
This testing involved me wrapping something in pastry and eating it.
Many, many, many times.



