• Pastries with rice and spicy secret things are an all time favorite of mine. And as spicy pastries feature in many different cuisines. I am obviously not alone in my desires and needs.
  • Pastries. Usually relies on some type of fat to keep it most and succulent-butter, ghee, oil, yogurt, lard or egg-although there are exceptions to the rule, such as vietnamese rice-paper wrappers shins. Spices are the perfect foil to rich pastry as they cut through fat, and the more delicate wrapping unite and show off subtle flavor combinations while also adding textural interest.
  • Whatever the origin, pastry work is an art form. The ritual of making small and delicate parcels takes skill not required in other forms of preparation. Home those skills and be rewarded by the responses received when the perfectly formed morsels are consumed.