LIVE WORKSHOP · SEPTEMBER 27TH · REPLAY INCLUDED

SAVOURY FLAKY PASTRY WORKSHOP

 

Learn how to make perfectly flaky, crispy pastry with no soggy bottoms in sight.

 

Get My Ticket. $47

ONE DOUGH, THREE 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.

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.

SOUND FAMILIAR?

I CAN BAKE, BUT PASTRY? THAT'S ANOTHER  STORY!

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, including all the tips from the workshop
  • All three bakes are freezer-friendly, so you'll also be stocking the freezer while you learn
  • Know what to look for when your pastry isn't behaving as it should — and how to fix it before it reaches the oven.
  • The confidence to apply what you've learned to make other pastry recipes on your own. 
Get My Ticket. $47

FIRST WE MAKE THE PASTRY THEN WE BAKE

Quick Chicken Pie
Smoky Cheese Straws
Cornish Style Pasties
BONUS

THE HOMEMADE PASTRY COMPANION

 

Join me live and you’ll also receive The Homemade Pastry Companion. 

A collection of three handy downloadable guides designed to help you get even more from the pastry skills you learn in the workshop.

 
Inside you’ll get my;

Pastry Troubleshooting Cheat Sheet - so you’ll know what went wrong (and avoid it next time) if your pastry shrinks, cracks, turns tough or ends up with that dreaded soggy bottom

5 Easy Things to Make With Flaky Pastry - giving you plenty of reasons to make another batch;

Homemade Pastry Freezer Guide - So you can make pastry when you have time and have it ready to use when you don’t.

 

The Homemade Pastry Companion is your live attendance bonus, valued at $37. 

Simply join me live on the day and it’s yours to download and keep.

GRAB YOUR TICKET TO

THE WORKSHOP

Savoury Flaky Pastry Workshop. 2.5 hours live, plus replay.

Sunday, September 27th at 1pm Sydney time.

WORKSHOP TICKET

$47

LIVE + REPLAY

  • 2.5 hours live, hands-on bake-along
  • Live Q&A sessions throughout the workshop
  • Three finished bakes to enjoy straight away or pop in the freezer for later
  • Bonus Homemade Pastry Companion for live attendees (value $37)
  • Replay included
Get My Ticket. $47

WORKSHOP DETAILS

  • When: Sunday, September 27th at 1pm Sydney time (including Q&A sessions throughout the workshop)
  • 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, or sit back and relax while the workshop is on then bake later with the replay.
  • Replay: Yes, it's included so you can watch the workshop again any time you like.
  • Can't make it live? The replay's there for you. Though live is genuinely better for this one with the real-time Q&A and troubleshooting on your actual dough, the bonus Handmade Pastry Companion bundle, 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

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 instead.

When I finally made my own, I realised that the belief that it was too hard had been holding me back the whole time. Homemade tastes and so much better, is easy to make, and doesn't take long at all.

Even then, my early attempts shrunk, turned out tough, or ended up with the dreaded soggy bottom. And all it took was a handful of small tweaks and some understanding of why I was having trouble to fix all of it. 

That's what this Savoury Flaky Pastry Workshop is. A live walkthrough of those exact tweaks, so you can stop avoiding pastry and start making it.

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

Because once you understand what's happening and what to look for along the way, you can stop guessing, fix things when they're not quite right, and get consistently good results from your baking. 

FREQUENTLY ASKED QUESTIONS.

IMAGINE NEVER NEEDING TO BUY PASTRY AGAIN

The next time you decide to make a pie, or something savoury, you'll have a pastry recipe you know works.

➡️ No wondering why it's tough or not crispy.

➡️ No hoping it won't shrink.

➡️ No cutting into your pie and discovering that disappointing soggy bottom.

 

You'll know exactly what you're doing and why you're doing it.

And once you've learnt that, it's a skill you can keep using for years.

See you Sunday, September 27th at 1pm Sydney time. $47, replay included.

Get My Ticket. $47