LIVE WORKSHOP · SEPTEMBER 27TH · REPLAY INCLUDED

MAKE HOMEMADE FLAKY PASTRY FROM SCRATCH

 

One simple flaky pastry dough. Three delicious savoury bakes. And an afternoon in your own kitchen learning how to make pastry properly. 

Get My Ticket. $47

ONE DOUGH, THREE DELICIOUS SAVOURY BAKES

Quick Chicken Pie
Smoky Cheese Straws
Cornish Style Pasties

Join me for a hands-on baking workshop where one simple pastry dough becomes three completely different bakes.

We'll start with the base pastry dough, where I'll share all my tips to achieving flaky, tender pastry so you never have to buy packaged frozen pastry again.

Then I'll show you how to turn it into a Chicken Pie, Cornish Style Pasties, before using every last offcut for Smoky Cheese Straws so nothing goes to waste.

Along the way, you'll learn exactly why pastry shrinks, toughens, or goes soggy on the bottom so you'll never have to worry about those common pastry problems again.

Join me for our live workshop on Sunday, September 27th at 1pm Sydney time.

Bake along with me live, or simply watch and make everything later with your replay.

$47 - Replay included

Yes, I'd Love To Join The Workshop

Deb H.

"Thank you so much Sharon. You have a knack for making things easy and achievable. Your recipes and tips are so useful too. Thank you for creating such a wonderful and enjoyable experience for us all." 

SOUND FAMILIAR?

TOUGH, SHRUNKEN OR SOGGY PASTRY 

WHAT WENT WRONG? 

 

Maybe you’ve followed a recipe exactly, only to watch your pastry shrink away from the tin.

Maybe the top of your pie looked beautiful…until you cut into it and found a soft, soggy bottom.

Or maybe you’ve never made pastry at all because it has always seemed a bit too fussy and unpredictable, so grabbing a packet from the freezer is simply easier.

That’s exactly why I’m running this workshop.

Pastry isn’t difficult once you understand the few little things that really matter.

And instead of trying to explain them to you on a page, I’m going to show you.

You’ll be in your kitchen and I’ll be in mine, making the pastry right alongside you.

HERE'S WHAT WE'LL DO TOGETHER 

During our 2½ hours together, you’ll:

  • Make a flaky pastry dough completely from scratch
    Learn why keeping your ingredients and dough cold matters
  • See how much handling pastry actually needs - and when to stop
  • Learn what causes tough, shrunken and soggy pastry and how to prevent it
  • Turn your dough into a Quick Chicken Pie with a crisp base
  • Shape and crimp Cornish-style Pasties
  • Turn the leftover pastry into Smoky Cheese Straws so nothing goes to waste
  • Ask questions as we go if your own pastry isn’t behaving quite as expected

And by the end of the workshop, if you’re baking along with me, you’ll have three beautiful homemade bakes ready to eat or pop into the freezer.

More importantly, you’ll have a pastry recipe and a skill you can use again and again for years to come.

I'm Ready To Make My Own Pastry

FIRST WE MAKE THE PASTRY THEN WE BAKE

Quick Chicken Pie
Smoky Cheese Straws
Cornish Style Pasties
WHY I TEACH THIS

I USED TO BUY MY PASTRY TOO!

I’m Shaz, and I teach home bakers how baking actually works, not just the steps in a recipe, but why we do what we do.

And pastry wasn’t always something I confidently made myself.

For years, I bought it from the supermarket because I genuinely thought homemade pastry was too difficult and too time consuming.  

When I finally started making my own, I discovered it was neither.

But I also discovered that the difference between okay pastry and beautiful flaky pastry came down to a handful of little things recipes don’t always explain very well.

That’s exactly what I’m going to teach you in this workshop.

No fancy equipment. No complicated pastry techniques.

Just good old-fashioned homemade pastry and an understanding of how to get it right.

Tracey B.

"Tonight I told some friends about my galette I made with my flaky pastry, and showed photos. Many of them are proficient cooks, and one bakes amazing cakes. Their consistent comment with amazement “you made your own pastry?!" Feeling chuffed." 

That’s what I want for you.

Not just one successful pie.

I want you to get to the point where making your own pastry doesn’t feel like a big deal anymore.

You know how it should feel. You know when it has been worked enough. You know why you’re resting it. And if something doesn’t look quite right, you have a pretty good idea why.

That’s baking with confidence.

GRAB YOUR APRON AND BAKE WITH ME

Sunday 27 September
1pm Sydney time
Live on Zoom · 2½ hours

WORKSHOP TICKET

$47

LIVE + REPLAY

  • Your workshop includes:

    • 2½-hour live, hands-on baking workshop
    • Quick Chicken Pie
    • Cornish-style Pasties
    • Smoky Cheese Straws
    • All workshop recipes
    • Live Q&A and troubleshooting
    • Full workshop replay to watch again whenever you like

    Can’t bake along on the day?

    Come anyway.

    Pull up a chair, make yourself a cuppa and watch.

    You’ll receive the full replay afterwards, so you can head into your own kitchen and make everything with me when it suits you. 

Yes, Save My Spot - $47
LIVE ATTENDANCE BONUS

JOIN ME LIVE AND I'LL ALSO GIVE YOU THE HOMEMADE PASTRY COMPANION

 

If you join me live on the day, you’ll also receive my three handy pastry guides:

  • Pastry Troubleshooting Cheat Sheet
    Quick answers when pastry cracks, shrinks, turns tough or ends up soggy.
  • 5 Easy Things to Make With Flaky Pastry
    So you’ve got plenty of reasons to make your next batch.
  • Homemade Pastry Freezer Guide - Learn how to make pastry ahead and have it ready when you need it.

Yours free when you attend live.

FREQUENTLY ASKED QUESTIONS.

IMAGINE THE NEXT TIME YOU DECIDE TO MAKE A PIE

 

🥧 Instead of heading to the freezer aisle for a packet of pastry, you make your own.

🥧 You know how the dough should feel.

🥧 You know when to stop handling it.

🥧 You know how to help prevent it shrinking.

🥧 And when that pie comes out of the oven with golden, flaky pastry and a lovely crisp bottom, you know it wasn’t luck.

🥧 You know how to do it.

 

That’s what I want you to take away from this workshop.

One afternoon. Three delicious bakes. And a pastry skill you can keep using for years.

Yes, I'm Ready To Make My Own Pastry