Beef and baharat pasties

FOOD


Hot-water crust pastry is traditionally made with lard, but it works just as well with butter, and yields a soft, pliable dough that is unexpectedly easy to roll out. It also forms a sturdy crust that perfectly holds the beef and vegetable filling as it bakes, but crumbles deliciously with every mouthful. The filling may be prepared up to 2 days ahead and refrigerated until needed.
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Helen Goh s bacon beer and onion loaf

A blog about orchids written by the staff of the Fuqua Orchid Center.
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From parathas to veggie loaves Yotam Ottolenghi s bread recipes

Spicy, flaky flatbreads with grated tomato, a brunch-worthy tomato and courgette loaf with tomato chutney, and soda bread with figs, anise and orange
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