Comments (1)

By Anna, 6 December, 2009 11:17 am

Slightly adapted from ‘The Pastry Queen’, this recipe makes the ultimate cheese scone; served warm with gently melting salted butter, this is the most satisfying savoury tea.

Continue reading 'Bacon, Onion and Cheddar Scones'»

Comments (4)

By Anna, 6 November, 2009 7:08 pm

Creamy, with a chilli kick, big flavours, a fantastically easy and delicious crust, maybe the perfect chicken pot pie? Certainly the best way to use up leftover roasted chicken, although it’s so good, I have before now, cooked chicken specifically in order to make these. It looks time consuming and to a degree it is, but it’s EASY. You fry stuff, make a sauce that is so thick you can’t have a problem with it, make a cream cheese pastry (in the food processor) that rolls out as easily as playdoh, stir 3 mixtures together, dole them out into pots, cut your playdoh circles out to slap on top and bake them. Simples.

This recipe is one that I have adapted from Rebecca Rather’s ‘The Pastry Queen’.  She calls them ‘All-Sold-Out Chicken Pot Pies’; try this recipe and you will see why.
The main changes I have made are to the quantities because most of the recipes I have tried in the book have been a) fantastic, but b) yielded far too much for the pan/tin/whatever indicated. My version made 4 x 1½ cup capacity pots and 1 x 1 cup capacity pot.

Make them!

Continue reading 'All-Sold-Out Chicken Pot Pies'»