LIVE WORKSHOP ¡ SEPTEMBER 20TH ¡ REPLAY INCLUDED
SAVOURY FLAKY PASTRY WORKSHOP
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Learn how to make perfectly flaky, crispy pastry with no soggy bottoms in sight.
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Get My Ticket. $47
ONE DOUGH, THREE BAKES
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.
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.
Live workshop on Sunday, September 20th at 1pm Sydney time.
SOUND FAMILIAR?
ONE WRONG MOVE AND THE WHOLE BATCH IS A WRITE-OFF
Whether you're just starting out or you've been baking for years, for some reason...pastry has become intimidating.
Maybe you've followed a recipe exactly and watched your pastry shrink away from the tin. Maybe you've pulled a pie out with a perfect top and a soggy, disappointing bottom. Maybe you've avoided making your own pastry altogether, because it's always felt too fussy or too likely to go wrong, so you buy it from the supermarket instead.
You know good baking isn't about following steps exactly. You can cook, you can follow a method, you've done it a hundred times.
But pastry feels like its own thing. And that gap is what's kept you reaching for store-bought instead of making your own.
DURING THE WORKSHOP
YOU'LL LEARN AND BAKE
- One base pastry dough from scratch, and learn exactly why keeping everything cold actually matters
- Learn the kneading mistake that turns pastry tough, and how to avoid it without even thinking about it
- Turn that one pastry dough into a Quick Chicken Pie, and learn what keeps the base crisp instead of soggy
- Shape and crimp Cornish Style Pasties, so every seal holds and nothing leaks out in the oven
- Use every last offcut for Smoky Cheese Straws, so nothing goes to waste
- Walk away with three actual bakes, ready to eat or freeze, plus recipes you can use again and again
YOU'LL LEAVE WITH
THREE BAKES AND REAL CONFIDENCE
- Three finished bakes: a Chicken Pie, Cornish Style Pasties, and Smoky Cheese Straws
- A recipe reference sheet for all three, with plain-English why-notes
- The confidence to understand what's going wrong when a bake doesn't work, instead of just hoping it goes better next time
- 2.5 hours of live access to ask questions, plus a full 30 minutes of Q&A at the close
ONE DOUGH, THREE BAKES
BONUS
THE PASTRY RECIPE BOOKLET
Not only will you get the recipes from the workshop, but if you join live, you'll also get a bonus booklet of more pastry recipes, so today's workshop is just the start.
Included free when you join live.
GET INSTANT ACCESS TO
THE WORKSHOP
Savoury Flaky Pastry Workshop. 2.5 hours live, plus replay. Sunday, September 20th at 1pm Sydney time.
WORKSHOP TICKET
$47
LIVE + REPLAY
- 2.5 hours live, hands-on bake-along
- Full 30 minutes of live Q&A
- Three finished bakes to take home
- Bonus recipe booklet for live attendees
- Replay included
WORKSHOPÂ DETAILS
- When: Sunday, September 20th at 1pm Sydney time (2.5 hours live, including a full 30 minutes of Q&A)
- Where: Zoom. Your link goes out in your confirmation email once you register.
- Format: Live, hands-on bake-along. You'll be in your own kitchen, baking right alongside me. Have your bench and ingredients ready to go.
- Replay: Yes, included.
Can't make it live? The replay's there for you. Though live is genuinely better for this one: real-time Q&A and troubleshooting on your actual dough, the bonus recipe booklet, and you'll walk away with three fresh bakes to enjoy (or freeze) straight after instead of just watching.
WHY I TEACH THIS
FROM AVOIDING PASTRY TO TEACHING IT
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For years I avoided making my own pastry. I genuinely thought it was too hard and too time-consuming, so I bought it from the supermarket every single time instead.
When I finally made my own, I realised that belief had been holding me back the whole time. Homemade tastes and feels miles better and doesn't take long at all. Even then, my early attempts shrunk, turned tough, or gave me the dreaded soggy bottom. It took a handful of small tweaks, keeping things cold, handling the dough gently, resting it properly, to fix all of it.
That's what Savoury Flaky Pastry Workshop is. A live walkthrough of those exact tweaks, using one of the most deceptively intimidating bakes there is.
I'm Shaz. I teach home bakers the why behind their bakes, not just the steps, so they stop guessing and start trusting what they make. This workshop is your turn to stop avoiding pastry and start making it.
FREQUENTLY ASKED QUESTIONS.
I've never made my own pastry before. Is this workshop still for me?
What if I keep overworking my pastry without realising it?
Will I actually get to bake, or is this just a demo?
I've tried making pastry before and it always goes wrong. Will this actually help?
I'm short on time and budget. Is this still worth it?
Do I get a replay if I can't make it live?
READY TO STOP AVOIDING PASTRY?
Sunday, September 20th at 1pm Sydney time. $47, replay included.
If you've ever followed a pastry recipe exactly and still ended up with something tough, shrunken, or soggy on the bottom, this is where you find out why. See you Sunday.
Get My Ticket. $47