Nearly
there – it's a really easy recipe and very tasty – for meat
eaters and vegetarians alike. A great addition to any summer
gathering menu.
There's nothing like a crisp, cooked bottom!
You will achieve 530g of filling approximately – if you have
leftovers freeze and then fold through pasta for a speedy supper.
You may not want six morsels – if you don't – bag and freeze the
cooked pastry bottoms and lids too - as well as boxing and freezing
the filling.
When it comes to kitchen kit, the tartlet tins used were a great
investment. They have loose bottoms, are a good weight and non
stick.
Ticks my boxes.
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