Rete

Pillsbury sells a double pie crust in a box in the dairy department. One of the best tasting crusts for pies. You have to have the pie plate but you can always by the disposal ones if you don't want to invest in a good permanent one.

Siouxie

Do you mean this frozen one Rete? Useful info, thanks! (I haven't seen non-frozen pastry in Ontario stores)
https://www.walmart.ca/en/ip/pillsbu.../6000002408305
I've usually used the Tenderflake one https://www.walmart.ca/en/ip/tenderf.../6000191270243

scrubbedexpat133

A few things that will make you a much better cook to start with:

Learn how to do the basics and it will open up a huge amount of options. Making pastry, bread and base sauces is really easy to do and way way cheaper than buying it ready made.

Stock up on staples, spices and tins. Large ziplock bags are great for marinading, refrigerating / freezing leftover or surplus ingredients.

Learn how to make different dishes with the same ingredients. You won’t need to go to the shops every 5 minutes for an odd item and you won’t be eating the same thing all the time.

Invest in a cast iron skillet, a carbon steel wok, a carbon steel skillet and learn how to season and care for them (easy) they will last forever. They don’t have to be expensive.

Also a decent enamelled cast iron Dutch oven.

Keep your knives razor sharp and put a silicone baking mat, a wet paper towel or tea towel under your chopping board. It will stop it from moving.

You tube is your friend. Millions of recipes and you can watch it through first then pause it as you go.

You mentioned Pies. Search for Paul Hollywood rough puff pastry. I have had some great results with it.

Yorkshire puddings search Jamie Oliver again great results.

Oink

Get a candy floss machine, problem solved.

BristolUK

The French one of course.

scrubbedexpat133

There is a food equipment shop here and I have been talking myself in and out of a Christmas present…

https://williamsfoodequipment.com/gr...phaasc&page=1#

Im not allowed in unsupervised

Atlantic Xpat

I still go back to the original Delia Smith book as a good basic how to cook guide. Jamie Oilivers books though are also excellent, particularly his "Food Revolution" book which is a very good "how to cook the classics" guide.

Piff Poff

Have a look at what's for tea on you tube. I've just made the corned beef pie. Super easy and really good.

BristolUK

My gran used to make that - or something like it. She used corned beef from the tin mixed with sage and onion stuffing. Spud optional.

shelley748

I cannot for the life of me get my Yorkshires right-they seem to rise very well, then they go really brown, I take them out and they flop.

christmasoompa

Try leaving them in the oven longer (even if you have to turn it down), if they rise and then sink when you take them out of the oven it sounds like they're a bit undercooked.

BuckinghamshireBoy

Yup, rising then falling would point to undercook. Oven should be very hot when they go in, then turned down after a few minutes.

shelley748, post your recipe?; we're here to help...

Jerseygirl

Here is a Yorkie Pud recipe from the Recipe thread in The Lounge.

Siouxie

This might be of use to the OP - https://www.deliaonline.com/learn-to-cook - plenty of videos and recipes. - including this one for Yorkshire pud (the lessons are also on youtube)

I had Delia's 'frugal food' recipe book back in the 70's, I still have it.. but now an updated version is available online https://www.deliaonline.com/recipes/...as-frugal-food

scrubbedexpat133

I found that using safflower oil works very well. It has a high smoke point so you can get it really hot in the tin before you add the batter. They have always come out standing proud