Proper Pie Making

by The School of Artisan Food Claim Listing

This one-day course is ideal for those who love nothing more than tucking into a traditional meat pie. Join our in-house team to learn how to produce proper handcrafted pies at home.

£195

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The School of Artisan Food Logo

img Duration

1 Day

Course Details

This one-day course is ideal for those who love nothing more than tucking into a traditional meat pie. Join our in-house team to learn how to produce proper handcrafted pies at home.

By the end of the day you’ll have the practical skills, knowledge and confidence to create the homemade pastry and the tasty, savoury fillings that together make a truly great pie.

 

Our in-house team will share both their extensive knowledge of the butchery industry and their pastry skills with you, giving you the chance to turn your hand to making:

  • Short crust pastry
  • Rough puff pastry
  • Hot water crust pastry
  • A selection of seasonal pie fillings
  • Traditional hand-raised pork pie.

 

You will be able to take home a selection of your own hand-crafted products. The School of Artisan Food makes a conscious effort to reduce waste and packaging. We welcome students to bring their own containers to transport their food home.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Refreshments will be available throughout the day, as well as lunch prepared by our hospitality team. All ingredients, equipment and recipes will be provided.

  • Nottingham Branch

    The School of Artisan Food Lower Motor Yard, Nottingham
  • Teacher's Name
  • Sally-Ann Hunt, Gillian Mason
  • Teacher's Experience
  • After spending 20 years working in the financial sector, Sally decided it was time to take the plunge and pursue a career she was passionate about, that career is teaching others about good food. Sally began to appreciate how inter-related food, lifestyle, family, and health are whilst working on the Estate she lived on, and the importance of learning the traditional food production methods which are being lost. This newfound relationship with her new lifestyle made her want to learn more artisan skills and to delve into the knowledge of crafts long past. From foraging for wild food, honing her dairy and butchery skills, Sally spent the next 6 years living a simpler way of life, connected to the food she was eating and loving the journey she had embarked on with her family. In 2018, Sally began working at The School of Artisan Food as a Course Technician, and fell in love with the School's ethos, ethics, and vision. Having spent most of her time in the butchery, learning new skills and refining the ones she already had, Sally made the leap to becoming a tutor in 2021. Sally's passion for meat shines through, as she continues to research different ways to flavour, preserve and cook in the most ethical way possible, and sharing her knowledge with her students.
  • Gender
  • Female
  • Teacher's Nationality
  • N/A

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