Mark's Warqa Pastries

Join the brilliant Mark Lutton (GBBO, series 11) live from Liverpool who will teach you the skills you need to become a master of warqa pastries making both Mini Chicken (or chickpea!) Pastillas as well as his delicious Walnut, Pistachio and Apple Parcels!

We’ll start off our interactive live class with an introductory welcome and some background from Mark's time on TV, before we ask you to put on your aprons & bake along as you watch Mark demonstrate all the skills required to make Mark's signature Warqa Pastries.

Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Mark.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household.

Places are non-refundable and cannot be cancelled or altered after purchase.

All guests will be emailed a link to the class following their booking.

Equipment Required:

Large bowls x2

Large saucepan and lid

Measuring spoons

Two forks

Knives and chopping board

Food processor or hand blender

Measuring jug

Weighing scales

Fine mesh sieve

Clingfilm/plastic wrap

A pastry brush

A spatula

A large plate (dinner plate)

Kitchen roll/paper towels

Muffin tin (6 or 12 hole tin)

Tablespoons

Baking sheet

Oven tray (with sides)

Parchment/baking paper

A large wok or frying pan (non-stick) (at least 20/22cm or 8 inches in width)

A saucepan the same width as the wok or frying pan (i.e. the wok/frying pan needs to sit on top of the saucepan)

Ingredients:

For the Pastillas:  For the chicken version: 6 skinless, boneless chicken thighs (approx. 600g) plus one can of cooked chickpeas (240g drained weight)

For the meat-free version: three cans of cooked chickpeas (3 x 240g drained weight)

2 tbsp harissa paste

1 tbsp olive oil  1 onion, finely sliced

2 garlic cloves, sliced  3 tsp ras el hanout spice blend

1 tsp smoked paprika  1 tbsp plain flour

Juice of 1 lemon  200ml (just under 1 cup) chicken or vegetable stock

60g (⅓ cup) raisins  60g (¼ cup) dates, chopped

1 tsp salt

Bunch of fresh coriander/cilantro (plus extra for garnishing)

For the Warqa/Brik Pastry:  480g (3 ⅔ cups) strong white flour

55g (⅓ cup) fine semolina flour 40ml (2 tbsp + 2 tsp) vegetable oil

750ml (3 cups + 2 ½ tbsp) water 1tsp salt

Olive oil for greasing

For the Walnut, Pistachio and Apple Parcels:

3 green apples (Granny Smiths, or similar), peeled and chopped into small cubes

70g (½ to ⅔ cups) walnuts

70g (½ cup) pistachios (shelled)

1 tsp cinnamon

2 tbsp caster sugar

1 tbsp honey (plus extra for drizzling after)

Icing sugar for dusting

If you have any questions regarding this course please email us at info@bakewithalegend.com.