Stargazy pie is an odd-looking invention—a dish where fish gaze up at the sky from a buttery crust—but it's more, too. It's said to be born of famine.
You too can make the classic deep-fried egg snack.
Watch as Mr. Wonderful and his aunt teach you how to make borek, a stuffed puff pastry pie of sorts that she fills with sautéed ground beef and onion.
“I dare you to walk into Greggs and ask for a 'Puff Dog.’”
“I didn’t know anything about cannabis,” she laughs. “All I knew was what the leaf looked like.”
How a little bit of borrowed inspiration from MC Escher is turning up the volume on savory pastries.
Skånsk Spettkaka is a Swedish egg-based pastry that looks like housing material and has been described to taste like a cross between styrofoam and straight sugar.
“Write a list of everything you plan to cook on Christmas Day,” advises Nigella Lawson, TV chef and unrivalled domestic goddess. “Then go away, drink a cup of tea, and strike out about half the dishes you’d planned.”
Nick Muncy, the inventive pastry chef at San Francisco's lauded restaurant Coi, always wanted to be an artist. “In high school it was more like, 'What’s a more realistic job that involves that?'”
Ginsters readymade sausage rolls and Cornish pasties are a British petrol station staple. I set myself the challenge of eating the entire range of pastry-flaked meat tubes—in a Shell garage forecourt, obviously.