SHOPPING LIST: Cooking Skills: Pastry 2, Chapter 3 (Rough Puff Pastry)

Plain flour, cold unsalted butter, fine salt, ice-cold water, lemon juice, currants, light brown sugar, mixed spice, an orange or lemon, chicken breast, mushrooms, leeks, milk, eggs, thyme, double cream, low-salt chicken stock, a rolling pin, a pastry scraper and cling film.

Rough puff dough (1 batch)
[ ] 250 g plain flour, plus extra for rolling
[ ] 1 pinch fine salt
[ ] 200 g cold unsalted butter, cut into 2 cm cubes
[ ] 125 ml ice-cold water, plus a little more if needed
[ ] 1 tsp lemon juice

Eccles cakes (8 cakes)
[ ] ½ batch of rough puff dough (above)
[ ] 100 g currants
[ ] 25 g unsalted butter, melted
[ ] 25 g light brown sugar
[ ] ½ tsp mixed spice
[ ] 1 orange or lemon, zest only
[ ] 1 egg white, lightly beaten
[ ] 1 tbsp caster sugar

Vol-au-vent cases with a chicken filling (8 vol-au-vents)
[ ] ½ batch of rough puff dough (above)
[ ] 1 egg, beaten
[ ] 1 tbsp butter
[ ] 150 g mushrooms, finely chopped
[ ] 200 g cooked chicken, diced
[ ] 1 tbsp plain flour
[ ] 150 ml low-salt chicken stock
[ ] 3 tbsp double cream
[ ] 1 tsp chopped thyme

A rough puff pie lid (4 portions)
[ ] ½ batch of rough puff dough (above)
[ ] 1 cooled chicken and mushroom pie filling (Pastry 1, chapter 4)
[ ] 1 egg, beaten
[ ] 1 tbsp plain flour, for rolling

For the experiments
[ ] Extra butter (cold)
[ ] Extra flour
[ ] Cling film