Using Dorset Pastry with Mrs Simkins

Dorset based cookery writer, Mrs Simkins, is a huge fan of Dorset Pastry.

"I pride myself on the flavour and texture of my shortcrust pastries. Usually, although not always, I start shortcrust off in the food processor: it’s quick and simple and gives excellent results. As for puff pastry, I always buy Dorset Pastry; I don’t think I could ever make puff pastry to the same standard as Dorset Pastry. Even if I were to train as a pastry chef, I still don’t think I could make anything that would even come close to Dorset Pasty’s feather-light, buttery, flaky creations!

If you don’t want to make your own shortcrust pastry and prefer to buy it, Dorset Pastry also makes the best shortcrust (in plain and sweet versions) by far: it is absolutely delicious with a gorgeous buttery, crumbly taste and texture. And, as with any Dorset Pastry product, you know it contains only pure and natural ingredients."

Dorset Pastry contains no unnecessary additives – no hydrogenated fats, no artificial colouring, preservatives or relaxants and it is made with best British butter.

Deep Mini-Jam Tarts
Eccles Cakes
Simple Custard Slices
Quick and Easy Apple Slices
Steak and Potato Pie
Steak and Mushroom Pie or Individual Pie Crusts
Very Easy Chicken and Mushroom Pie (or Individual Pie Crusts)
Easy Sausage Rolls
Useful Puff Pastry Box for Sweet or Savoury Fillings