More snacky stuff – the photos Part II

Nearly there – it's a really easy recipe and very tasty – for meat eaters and vegetarians alike.

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 for another day.

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.

It's the ultimate snack - ticks all the boxes and is definitely a “cheap and cheerful” recipe.