Comments on: pastry for beginners from bourke street bakery – the ultimate baking companion

By: Adriana

Adriana — Wed, 07 Mar 2012 19:20:37 +0000

Your empanadas look SO gorgeous.

Also, someone stole your pic… http://www.funandfoodcafe.com/2011/06/empanadas-empanada-recipe.html

By: Jenny

Jenny — Fri, 12 Nov 2010 01:18:21 +0000

Recently while visiting Sydney I was introduced to the BS Bakery delights. Now back in NZ the book is not available at present. Would anyone have the recipe for their mouth watering frangipani creme brulee tarts? I would love to make them. Thanks

By: Empanadas with Beef

Empanadas with Beef — Wed, 30 Jun 2010 09:20:15 +0000

[...] as we tend to today. Ask for suet at your butcher. If you can’t find suet, Juls of stonesoup has also blogged about these empanadas so perhaps head over there and try out her less traditional but simpler recipe which uses butter. [...]

By: The Urban Grocer » A Sydney Institution: Bourke Street Bakery

The Urban Grocer » A Sydney Institution: Bourke Street Bakery — Mon, 11 Jan 2010 17:11:33 +0000

[...] via Totally Addicted to Taste and Stone Soup. AKPC_IDS += "794,";Popularity: unranked [...]

By: Chef Chuck

Chef Chuck — Mon, 23 Nov 2009 13:50:30 +0000

Wow, much can be learned in our epicurean lives !! I must get this book!
Those empanadas must be some tasty items, your photos are fabulous!
Thanks for sharing :)

By: gaga

gaga — Wed, 21 Oct 2009 04:31:31 +0000

I just came back from argentina and we ate sooo many empanadas. These look fantastic!

By: Mel

Mel — Tue, 20 Oct 2009 05:27:37 +0000

Just call me Mel!

Re previous comment.

By: Melissa Freebody

Melissa Freebody — Tue, 20 Oct 2009 05:25:03 +0000

Have been checking out this book for a couple of weeks now, very inspiring!!!!. Great of you to share a recipe with all. Call me dum but what is a T a teaspoon or tablespoon? Am looking forward to whipping up a batch of these Empanadas for my family to try over the weekend,

Kind Regards and thanks again

Mel

By: jules

jules — Fri, 16 Oct 2009 06:30:35 +0000

spice & more
I know what you mean about a cookbook addiction but really you’ll love this book

and thanks so much for your insights into sourdough making – you’ve made it sound so easy and have given me some hope.

tian – I agree with you on the flavour combos – they are amazing
and I can see where you’re coming from on the tart crusts but I love how they’re not too sweet and actually contrast the filling sweetness – and I love the layers..

By: tian

tian — Wed, 14 Oct 2009 22:18:16 +0000

i think bsbakery has amazing flavour combos, both savoury and sweet.
but i always find their tart crusts uhm unusual. it’s not quite shortcrust, it’s not quite puff pastry either. it has odd, almost texture-less, almost tasteless layers?

what do you think?