Three Cheese Dainties - the photos

 

here they are, double egg washed, edged

and sprinkled, ready to bake or chill if you prefer

note the “dessert fork” edging

fresh from the oven!

bagged and tagged – you can give them away

if you want to show off – or may be keep and eat?

It's good to have recipes up your sleeve for a rainy day – you can never have enough!

Three Cheese Dainties

This recipe might be a tad late for the holidays – I include it because these dainties really are yummy - perfect for a snack or part of a “picky bits” supper any time!

Three Cheese dainties

100g mature Cheddar, 75g Red Leicester

and 75g Gruyere, grated

1 large onion, finely chopped

drop of rapeseed oil

2 tbsp chopped flat leaf parsley

celery salt and black pepper

1tbsp of Dijon mustard

1 x 320g puff pastry sheet

1 egg, beaten

1 tbsp Nigella seeds

Pre-heat oven 180fan/200c/Gas 6

Use a medium sized saucepan, heat the oil and then add the onion and sweat on a low heat for 5 minutes until softened. This element can be prepped ahead, cooled, boxed and fridged until required.

Unroll your pastry sheet on a board or work surface – don't remove the pastry from the paper liner – it's perfect for your baking sheet for cutting out, filling and then lifting on to your tray and baking. No mess! The sheet will give you 15 circles using an 8cms/3” cutter. You may need to re-roll the pastry for the final 3.

Add the cheeses, seasoning, mustard and parsley to the onion. Place a teaspoon of filling in the centre of each circle, edge half the circle with the beaten egg, then fold to create your dainty, use a dessert fork to edge the dainty then egg wash. Use two teaspoons to form the filling, it helps to keep it firm and easy to place. Make a mental note where you begin to egg wash, leave for a couple of minutes, then repeat. Place the tray of dainties in the fridge until required.

Sprinkle with Nigella seeds and then bake for 20 minutes – check after 15, until golden brown.

A word of warning … it's very difficult not to consume these when taken out of the oven – you might want to plan another batch!

If you want to make ahead, having double egg washed and fridged, you can then freeze them on the tray until frozen and then bag, ready for when required. At least that way you won't be able to eat them all!

Here's a photo or three ...

Three Cheese Pastizzi Photos

Here they are :

A perfect pillow of cheese and puff pastry

Two bites – gone!

Happy picnicking!

An alternative Pastizzi!

 

Three Cheese Pastizzi

If you don't want to go to the trouble of making the Pea Pastizzi, there's a simpler Three Cheese Pastizzi version – here it is :

Three Cheese Pastizzi

for 20 pastries

2 x 320g puff pastry sheets – 10 per sheet

10cm/4” cutter

300g/12oz ricotta cheese

70g/2oz grated Mozzarella

40g/1oz Parmesan, finely grated

½ tsp of Dijon mustard

celery salt and black pepper

1 egg, beaten – half to add to the mixture

half to seal and egg wash

Mash the ricotta in a medium mixing bowl until it's smooth – use a fork. Season with the mustard, salt and black pepper, stir and add half the beaten egg – mix well. Cover and fridge until ready for use.

Take your sheets out of the fridge and allow them to warm up – you'll get a cracked and split sheet if you try to unroll straight away.

Roll out the sheet – initially you should get six circles – gather the remnants and re-roll for a further four.

Place a level tablespoon of mixture in the middle of each circle. Brush half the circle with the beaten egg and fold up to seal. Edge the seal with a pastry fork and then egg wash.

Pre-heat your oven 200fan/220c/Gas 7.

Bake the pastizzi for 20 minutes.

If you'd prefer to make ahead and freeze, place the uncooked pastizzi on a tray lined with baking paper. Freeze for 2/3 hours or until firm and then transfer to a strong freezer bag – store for up to a month.

To cook – Pre-heat your oven as above. Flour two baking trays and place the frozen pastizzi, egg wash and then bake for 20 minutes or until golden and cooked through.

The method of assembly is exactly as for the pea pastizzi so I'm not going to repeat it. Photos of the mixture et al that you haven't seen are up next.

Pastizzi - onion and spice mix …

... and the method

Heat the oil in a large frying pan until hot. Cook the onion and garlic for 5 minutes or until soft. Add the curry powder, celery salt and black pepper and fry for a further 30 seconds. Place in a container with a lid, cool and then fridge until ready for use.

The photos so far :

Take your pastry sheets out of the fridge and allow them to get to room temperature – you'll get a cracked and split sheet if you try to unroll straight away.

You will need two baking trays, floured and a round straight sided cutter 10cms/4” in diameter. Unroll the sheet – initially you should get six circles – gather the remnants and re-roll for a further four - a total of 10 pastizzi per sheet.

Place a level tablespoon of mixture in the middle of each circle. Brush half the circle with the beaten egg and fold up to seal. Edge the seal with a pastry fork and then egg wash. Do not overfill – use your pastry fork to flatten the filling, it will make it easier to fold and seal – follow the instructions and photos given in “The pastry fork and the dainty” and “The “dew” and the dainty bake” if you'd like to see a step by step photo guide.

The beauty of using a sheet is that it's already flat

– I'd give it a quick once over with a rolling pin just

for the fun of it

Ready for the oven!

Pre-heat your oven 200fan/220c/Gas 7.

Bake the pastizzi for 20 minutes.

Here they are, fresh out of the oven and then cut in half – let them cool!

You'll need 20 of these perfect little pastries – they'll disappear very quickly or you could freeze half the batch for another day!

Alternatively if you're not a lover of peas or taking the time, try the Three Cheese version ...

Perfect Picnic Pastries!

 

Pastizzi

Pastizzi are traditional small pies or more accurately pastries usually made with mushy peas or ricotta cheese, these delicious snacks are baked in a pastizzeria – small family businesses usually found in the Mediterranean – and sold in bars, cafés and by street sellers – long before street food became fashionable and perfect for a picnic.

If you like the idea of miniature pies or pastries but don't have the time or the inclination to make pastry, then I may have the answer. Our old friend the puff pastry sheet!

This recipe is for a curried pastizzi and comes in two stages, soaking and cooking the peas and then adding the onion and spice mix.

Makes 20 pastizzi

2 x 320g Puff pastry sheets

2 eggs, beaten to seal the pastries and

egg wash

175g split peas

1 tbsp of rapeseed oil

1 small brown onion, finely diced

2 cloves of roasted garlic

3 tsps of curry powder – mild or medium

celery salt and black pepper

The mushy peas

You can buy quick soak dried peas, they only take two hours. Incidentally here's your source of fibre not to mention low fat and low sugar. You get two bicarb soaking tablets – why two - so that if you decide to soak half the quantity you have a tablet for each half. A whole packet of peas is 250g.

Soaking

Tip the peas into a medium/large mixing bowl, with the soaking tablets and pour 850ml/1½ pints of boiling water over the peas. Stir them and leave for two hours, drain and rinse.

Cooking on the stove

Place the peas in a medium/large saucepan and add 425ml/¾ pint of boiling water. Add a teaspoon of sugar and salt. Boil gently for about 20 minutes, stirring occasionally until the water has been absorbed or the peas are tender. Transfer the peas to a container with a cover and when cooled fridge until ready for use. You may find it useful to cook the peas the day before you want to use them.

You don't have to add the onion and spice mix – it's entirely a matter of taste.

Coming next … the onion and spice mix and the method.

The Tart - a plan, the prep and a photo or three!

The plan is to make the pastry case in the middle of the week when I have time and then wrap and freeze. I can promise you that this pastry recipe is the easiest you'll make and is very kind – by that I mean that you have to work very hard indeed to make a mess of it!

I'll weigh out the cheeses, they can all go into the same bag and then fridge, ready to add the remainder of the filling. The onions can be softened, boxed and fridged, ready to use.

On the morning, combine the filling ingredients, take your pastry case from the freezer, add the filling, cover and fridge until you're ready to bake. To serve your tart warm you need to bake it for 40 minutes and allow for resting, so you need to work backwards from when you're expecting your guests to arrive. If all else fails set your kitchen timer, just in case you get sidetracked!

Here's the pastry case

Here it is again, wrapped ready to freeze

Hey presto – the freshly baked tart!

Another yummy summer idea!

Here's another example of a lid-free “pie” …

 … a tart! It doesn't need a lid – the wholemeal pastry on the bottom and the richness of the filling are enough.

This is a great addition to your summer repertoire and not a sign of that eggy consistency that you get with quiches.

I don't normally “blow my own trumpet” but on this occasion I will – if you're a cheese lover it'll be right up your alley!

Here's the recipe :

Three Cheese Tart

The pastry case

8oz/225g Wholemeal Flour

4oz/110g unsalted butter – sliced, cubed or grated

Pinch of baking powder

Ice cold water to bind

The filling

2 medium onions, chopped

knob of butter, drop of rapeseed oil

12oz/350g grated cheese, 4oz/110g each mature

cheddar, Red Leicester and Gruyere

1 egg, beaten to bind

Black pepper

ice cold water to bind

Grease and line a 9”/22cm dish or spring clip tin. Cling film to wrap.

For the pastry case, use a food processor if you have one, pop in the flour, baking powder and butter and blitz until breadcrumbs. Add a drop of ice cold water and pulse until the pastry comes together - do not over do it. Tip the pastry out onto a sheet of cling film, using the film gather the pastry together into a ball and fridge for 30 mins.

Soften the chopped onions in the butter and rapeseed oil.

Add the cheese, onions, black pepper and beaten egg, set aside and fridge until you are ready to roll!

Roll out your pastry and fridge again until you are ready to bake.

Pre-heat your oven to 180fan/200c/Gas 6.

When you are ready to bake put the chilled filling into the chilled pastry and bake for 35/40 minutes until golden.

Leave the tart to cool, ideally serve it warm. If you cut into the tart when straight out of the oven the cheese filling will ooze – you need to leave it to settle – warm is what you want.

This tart is excellent warmed the next day – if you're fortunate enough to have any leftovers!

Coming next a plan and the prep ...

When is a pie not a “pie”?

Quite simply a pie is not a “pie” when it doesn't have a pastry lid.

I normally make Homity Pie for special occasions – my recipe serves 12-16 depending on the size of slice! I decided to make the same amount of pastry but scale down the filling – I freeze the remainder for another day – here goes :

Homity Pie – makes 2

Pastry

200g plain wholemeal flour

100g unsalted butter

pinch of baking powder

ice cold water to bind

Rub the butter into the flour and baking powder until it resembles breadcrumbs, then gradually add a glug of water and use and round bladed knife to bring the pastry together.

You can use a processor if you prefer – I'd then tip the pastry directly onto clingfilm and bring it together to form a ball, then wrap and rest it in the fridge for 30 minutes.

Ahead of the game

Bake 3 large jacket potatoes, then cool, peel and dice finely

and place in a large mixing bowl

250g onions, finely chopped

2 cloves garlic – finely chopped or roasted

paste

1.5 tbsp rapeseed oil

salt and black pepper

2.5 tbsp of freshly chopped parsley – 1.5 tbsp for the

filling and 1 for the topping – use less if you are

using dried

150g of grated cheese – I use a mixture of mature

Cheddar, Gruyere and Red Leicester – 100g for the

filling and 50g for the topping

Sauté the onion and garlic in the oil, add to the potatoes and season with salt and black pepper. Add the cheese and parsley, mix thoroughly.

Roll out your pastry and line a greased pie dish measuring 18x14x4 cms (7x5½x1½”) .

Tip your potato mixture into the pastry case and pack it down tightly and flat – it will look as if you'll never get all the filling into the case – persevere – you will succeed.

Top with the remaining cheese and parsley.

Bake in a pre-heated oven – 190fan/170c/Gas 7 for 40 minutes – check after 20 minutes.

Next up … the “pie” photos

The filling and the final fotos!

Serves 2

2 medium sized baked jacket potatoes

approximately 400g – peeled and cut into cubes

measuring 1.5cms/½”

1 medium onion, finely diced and

sautéed with a knob of unsalted butter and

a drop of rapeseed oil until softened – 5 minutes

add 1 teaspoon of Dijon mustard to the onion

150g of grated cheeses – 50g each of Mature

Cheddar, Red Leicester and Gruyere

Black pepper

1 amount of Fast Flaky Pastry

1 egg, beaten for egg wash

1 circular foil pie dish – 18cms/7” in diameter and

4cms/1½” deep

Using a large mixing bowl add the potatoes and onions and mustard – season with black pepper. Fold in the cheeses.

On a lightly floured surface roll out your pastry – dust your rolling pin too. Roll out as evenly as you can turning the pastry as it takes shape – always roll backwards and forwards and quarter turns so that it keeps to a circle. If you roll side to side you'll stretch the pastry and it will shrink when cooking!

Tip the filling into the pie dish – it will seem like a lot – pack down firmly. Egg wash the rim of the dish and then gently lift the pastry lid on top of the filling. The egg wash will glue the pastry in place and you can press the lid onto the filling gently. You can use a sharp knife to remove any excess pastry then, using a pastry fork edge the pie. Egg wash the pastry and add two cuts in the centre of the pastry to vent the pie.

Bake in a pre-heated oven 180fan/200c/Gas 6 for 35 minutes.

Here are the final fotos :

the pastry lid, taken from the freezer

the filling in the portable foil tray

the pastry lid – rolled out, edged, vented

and egg washed

the pie straight from the oven

inside the pie

Scrumdiddlyumptious!

If on the other hand …

 … you wanted something special, try this fast flaky pastry recipe which I promise you is easy – it may take a little longer but it's worth it. I've included a step by step guide with hints and tips too!

You will need :

75g of unsalted butter – chilled in the freezer

110g plain flour

pinch of salt

4 tablespoons of ice cold water

Plan ahead - before you begin weigh out your butter, wrap it in foil and put it in the freezer – 30-40 minutes. Place the flour and salt in a mixing bowl. You'll need a cheese grater on stand-by. Remove the butter from the freezer and fold back the foil – it's easier to control when you grate the butter into a heap in the middle of the flour and salt. You can dip the butter into the flour to stop any sticking.

Using a round bladed knife mix the butter into the flour and salt. Sprinkle two tablespoons of water into the pastry and mix well. Add another two tablespoons and continue to mix. Finally use your hand to bring together – you're aiming for a clean bowl so no bits of pastry left in the bowl. Have a sheet of cling film ready – you can now use both hands to mould the pastry into whatever shape you require. Place on the cling film and wrap.

You can now rest in the fridge before use or place the cling filmed pastry in a bag and freeze.

Microplane graters are a great piece

of kit!

The butter in its foil jacket with the grater

over the bowl of flour and salt – you can just as

easily use the grater vertically if that's more

comfortable

The grated heap of butter

The ball of pastry sitting in the bowl

The empty mixing bowl – not a crumb left behind

Next up – the filling and the final fotos!

A pie for summer

Fed up with the same old, same old – here's the thing, I like hot stuff with cold stuff and so the obvious to me is a pie. We still need comfort food in the summer!

It's time for a rummage – in the fridge and the freezer!

I'm sure I've got a shortcrust pastry sheet in the freezer - it's a start. Hmm, the fridge - an odd onion here and the remnants of cheese I've always got in my fridge, yippee, the usual suspects are there - Gruyere, Mature Cheddar and Red Leicester - I think we're getting there, then there's the ever faithful baked jacket potatoes I didn't use. I can feel a pie coming on!

It may be considered as cheating using a ready-made pastry sheet - whether it's with shortcrust or puff. If it's in the freezer then it's a product that's meant to make your life easier and quite frankly both types of sheet are heaven sent when you're in a hurry.

Here's my thrown together recipe :

Rummage Pie – Serves 4

300g grated hard cheese, mixed – whatever

is in your fridge – 125g Mature Cheddar, 125g Red

Leicester and 50g Gruyere

1 medium onion, finely diced and softened

with a knob of unsalted butter until opaque

1 tsp Dijon mustard

4 medium jacked potatoes, baked, peeled and

cut into small cubes

black pepper

1 shortcrust pastry sheet – 320g

1 egg, beaten

Knob of butter for greasing pie dish

To assemble :

Make sure you take your pastry out of the fridge to allow it to “warm up” - you'll find the pastry is easier to use and won't crack. Grease and then line your pie dish with half the sheet – you may need to roll it a little to fit – for guidance my pie dish measured 27x9x5 cms approximately.

Tip the cubed potatoes into a large mixing bowl, season with black pepper. Add the mustard to the softened onion and then mix with the potatoes. Add the grated cheese and your filling is ready for the pie dish. There may seem a lot – pack it firmly – it should be raised above the pie dish before the pastry lid is added. Add your pastry lid, egg wash and fridge until you're ready to bake. Don't discard the beaten egg. Pre-heat your oven 180fan/200c/Gas6, egg wash the pie again and bake for 30 minutes until golden brown.

Note to self – may be add both the shortcrust and the puff pastry sheets to the emergency kit for the freezer?

The bonus here is that this pie equally good served hot or cold with sides of your choice and just think how virtuous you'll feel using up leftovers.

P.s I have it on good authority that for those who are dietarily challenged, Aldi's shortcrust pastry is 99p a box, ready rolled - pretty decent and happens to be vegan. A double whammy - their vegan mature cheese blocks have definitely improved – it melts well compared with the old versions that you tried to melt and just ended up with the texture of wine gums!

The Pastry!

If you don't like the idea of making pastry then a shortbread stack would work well.

The mascarpone cream is also good enough to stand alone – by that I mean it's delicious enough with a bowl of fresh fruit.

If you want to make your own pastry - here's the recipe I used :

Rich shortcrust pastry

The recipe makes enough to line a shallow

23cm/9 inch flan tin

Serves 8

115g/4oz plain flour

55g/2oz cold unsalted butter, diced

25g (a scant 1oz) icing sugar, sifted

1 egg yolk plus 1 tbsp cold water

Sift the flour into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add the sugar.

Lightly beat the egg yolk with 1 tbsp of cold water. Add to the flour mixture and mix with a round-bladed knife. Gather together to make a soft dough.

Wrap in cling film and chill for at least 30 minutes before rolling out.

Add 1 tsp pure vanilla extract to the beaten egg yolk and reduce the amount of water slightly – optional.

Bake at 160fan/180c/Gas 4 for 15 minutes or until they are golden in colour – leave to cool.

If you prefer individual tart cases then you'll get 12 based on using a cutter 7cms/2¾” in diameter from the recipe given. Prick the cases with a fork before baking.

After I'd rolled out the pastry I used my trusted tamper to ease the cases into the tin for an even shape.

If you don't want to make your own pastry cases you don't have to - you can buy ready-made either individual or a 23cm/9 inch tart case.

It's quick and easy and well worth the effort!

Then there's the ice cream …

Then there's the buns!

This recipe uses that old favourite the puff pastry sheet – perfect for freezing for that rainy day or a good idea!

With this in mind, here are :

Mini Belgian Buns

1 sheet of frozen puff pastry, thawed in fridge (375g)

15g butter, melted

50g dark chocolate drops (or finely chopped)

25g ground almonds

50g sultanas

1 egg, lightly beaten with 1 tbsp milk

Fondant Glaze

75g icing sugar

1-2 tsps boiling water

50g flaked almonds and 6 glacé cherries cut in half

to decorate

Preheat your oven 180c fan/200c/Gas 6. Line a baking tray with greaseproof paper or similar. Unroll the pastry sheet and lay with the short sides either side - you are going to roll to form a log.

Brush the surface of the pastry and melted butter then scatter the chocolate and ground almonds leaving a border at the top end of the pastry to enable you to “glue” the log when rolled. Then scatter the sultanas over the chocolate and almonds. Carefully roll up from one of the shortest sides as tightly as you can forming a log.

Using a sharp knife, cut the log into 12 even slices. Place on the baking tray and brush with the remaining butter, then the beaten egg mixture. Bake for 15-20 minutes until puffed and golden.

Here's the photo story so far folks!

For the fondant glaze - pour the boiling water slowly over the icing sugar in a small bowl while stirring the mixture with a wooden spoon. Pour in only enough water to make a creamy mixture that has the consistency of pancake batter. Cool. You need to make sure the mixture isn't too stiff, you need to be able to drizzle the glaze over your pastries.

Drizzle over the buns then sprinkle with flaked almonds and the final flourish – half a cherry on the top!

Happy Easter

Rich shortcrust pastry

Here's the recipe I used :

The recipe makes enough to line a shallow

23cm/9 inch flan tin

Serves 8

115g/4oz plain flour

55g/2oz cold unsalted butter, diced

25g (a scant 1oz) icing sugar, sifted

1 egg yolk plus 1 tbsp cold water

Sift the flour into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add the sugar.

Lightly beat the egg yolk with 1 tbsp of cold water. Add to the flour mixture and mix with a round-bladed knife. Gather together to make a soft dough.

Wrap in cling film and chill for at least 30 minutes before rolling out.

Add 1 tsp pure vanilla extract to the beaten egg yolk and reduce the amount of water slightly – optional.

Bake at 160fan/180c/Gas 4 for 15 minutes or until they are golden in colour – leave to cool.

If you prefer individual tart cases then you'll get 12 based on using a cutter 7cms/2¾” in diameter from the recipe given. Prick the cases with a fork before baking.

After I'd rolled out the pastry I used my trusted tamper to ease the cases into the tin for an even shape.

If you don't want to make your own pastry cases you don't have to - you can buy ready-made either individual or a 23cm/9 inch tart case.

More quick and easy summer puds!

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.

More snacky stuff - the photos Part I

Mushroom and Walnut Morsels

There are lots of photos, it's just to show you how easy this recipe is!

Doesn't look much at the moment does it? Have a look at the final photo guide – I hope you'll change your mind.

More snacky stuff – the method

It makes sense to me to begin with lining your tartlet tins and blind baking which means you can prep your filling whilst they are in the oven – sounds like a plan – I hate wasting time!

Method :

The pastry

Pre-heat your oven 180fan/200c/Gas 6.

Make sure your pastry has been allowed to come to room temperature – it's easier to handle and it won't break. Dust your tartlet tins with flour – on a non stick tin it's an extra “insurance” to prevent sticking. Cut out your six large circles and ease gently into the tins. Press a square of foil into each tin and then add rice to each to weigh down. You'll also need six smaller “lids” using the smaller cutter, then egg wash and sprinkle with Nigella seeds. Bake both the bottoms and the tops for 20 minutes and check. You may need an extra 5 minutes depending on your oven. Remove the foil and rice and discard. Allow to cool.

The filling

Whilst your pastry is cooking you can prep your filling.

Melt the butter and rapeseed oil in a large saucepan (I used 20cms in diameter) add the onions and soften for 2/3 minutes. Set aside in a bowl, leaving behind the residue of butter and oil. Add the chopped mushrooms, season with salt and black pepper and cook for 2/3 minutes. Add a glug of sherry (or red wine) and then let the mushrooms cook, absorbing the liquid. You don't have to add the alcohol but what is certain is that it brings out the flavour of the mushrooms. Add the onions and walnuts, check your seasoning and adjust to your taste. Add the parsley and then the cream and heat gently stirring, then add the cornflour a little at a time until you get a rich thick filling.

Cool and then fridge – leave in the pan if you intend to serve that day.

When you're ready to assemble place your tart base on a baking sheet, add a scoop of filling and then gently add your lid. I used a heaped ice cream scoop, measuring 5cm in diameter for portion control. Bake in a pre-heated oven as above for 15 minutes and then serve.

Photo-guide up next ...

More snacky stuff for the summer

Retro buffets – do you remember them? An integral part of any buffet back in the day was a mushroom vol au vent. The puff pastry case was true to it's name - “fly in the wind”, they were so light.

Here's another use for that puff pastry sheet stashed in your freezer. Each element can be made when you've time and then all that is required is the assembly.

Mushroom and Walnut Morsels

Makes 6 individual tarts

320g puff pastry sheet

250g chestnut mushrooms, chopped

glug of dry sherry (or red wine) optional

half a sweet onion, finely chopped

100g walnuts, finely chopped

15g unsalted butter

drop of rapeseed oil

salt and black pepper

parsley – 1 tbsp flat leaf chopped finely

or less if you want to use dried

200ml double cream

1 tsp cornflour, slaked

Nigella seeds

1 egg, beaten

Kit required

6 tartlet tins - 10cm diameter

2 cutters – 10cm and 6.5cm

foil squares and rice for blind baking

Method next ...