Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022

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Enchilada sauce –1 can, if you’d prefer to make it fresh please refer to my recipe listed down below.

Squish each butter cube between your finders to essentially form small “sheets” of butter. This will make the final pie crust extra flaky. Once you’ve squished all the butter pieces, toss them again with the flour to ensure that they’re evenly distributed.

Recipes from Baked to Perfection

There are numerous ways to crimp and decorate the edge of a pie crust. The one described in this recipe is my favourite, and I use it in the majority of my pies. The author is a chemist, and her years of experimenting paid off. She discovered all kinds of ways to make GF bread act like gluten. It's science, b*%ch! The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every time. If you’re using a pie filling that doesn’t require any baking – in that case, you should bake it completely, until it’s nicely golden brown.

Then, rotate the dough by 90 degrees so that the “open ends” are closest and farthest from you and repeat the letter fold. From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy brownies, incredibly flaky rough puff pastry and delicate patisserie – everything that once seemed impossible to make gluten-free can now be baked by you.

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Create the beef layer: In another large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until no longer pink, about 5 minutes, then add the onion, garlic, cumin, chipotle powder, chili powder, salt, pepper and stir. Cook until the onion has softened, another 3 to 5 minutes. Perfectly flaky and buttery. This pie crust is an absolute dream to eat. It’s crisp and flaky, so that it just shatters as you cut into it, much like puff pastry would. At the same time, it’s sturdy enough to hold a variety of pie fillings and to make all sorts of latticed pies, galettes or hand pies. Katarina does explain the science bit behind the gluten free baking, in a way that's easy to understand but also very interesting. There are lots of trendy diagrams too. And then: bake! I like to bake (and blind bake) my pies at 390ºF (200ºC), as it gives the best results in terms of flakiness and caramelisation. I have nothing against gluten, but this book is just full of recipes I long to make' Nigella Lawson