SHOPPING LIST: Cooking Skills: Pastry 1, Chapter 8 (A Pastry Day)

Plain flour, unsalted butter, fine salt, eggs, ripe tomatoes, onions, mature Cheddar, Gruyère, Dijon mustard, thyme, salad leaves, olive oil, vinegar, foil pie cases or tart tins, freezer bags, baking parchment, cling film and a permanent marker.

A batch of pastry for the freezer (4 batches)
[ ] 800 g plain flour
[ ] 4 pinch fine salt
[ ] 400 g cold unsalted butter, cubed
[ ] 12 tbsp ice-cold water

Freezer-ready pie and tart cases (4 cases)
[ ] 2 batches of plain shortcrust, defrosted (above)
[ ] 4 foil tart tins, 20 cm
[ ] 1 tbsp plain flour, for rolling
[ ] 1 egg, beaten

A lunch of two tarts and a salad (6 portions)
[ ] 2 blind-baked cases (chapter 2)
[ ] 4 ripe tomatoes, sliced
[ ] 3 onions, thinly sliced
[ ] 100 g Gruyère or Cheddar, grated
[ ] 2 tbsp Dijon mustard
[ ] 2 tsp fresh thyme leaves
[ ] 150 g salad leaves
[ ] 6 tbsp vinaigrette (Sauces 1)

Your signature pie (4 to 6 portions)
[ ] 1 batch of plain shortcrust, defrosted
[ ] 400 g cooked main (chicken, ham, vegetables or fish), in chunks
[ ] 300 ml thick sauce (white sauce, velouté or gravy)
[ ] 1 onion or leek, softened
[ ] 2 tbsp chopped herbs
[ ] 1 egg, beaten, to glaze

For the experiments
[ ] Freezer bags and cling film
[ ] A permanent marker
[ ] Salad leaves and vinegar