coolcat Posted November 4, 2020 Share Posted November 4, 2020 I love cooking (it's a means to an end. The end being.... filling my belly) So any tips, new recipes to try etc would be very greatly received Ian. Quote Link to comment Share on other sites More sharing options...
Chelsea14Ian Posted November 4, 2020 Author Share Posted November 4, 2020 Have seen some of your food on Facebook. Very good too.Happy to offer tips,will do. Quote Link to comment Share on other sites More sharing options...
grendel Posted November 4, 2020 Share Posted November 4, 2020 I can do a decent cheese and bacon wrap, using ready rolled puff pastry bacon and sliced cheese, but thats more assembly not cooking. Quote Link to comment Share on other sites More sharing options...
Chelsea14Ian Posted November 4, 2020 Author Share Posted November 4, 2020 Nothing wrong with shop brought puff pastry. I also make short crust pastry.For Marina and myself.6oz plain flour 3oz trex or butter.I prefer to mix together by hand(cold hands are best).mix gently until looking like breadcrumbs. Slowly add cold water until just combined.Dont over work the pastry.store in the fridge for at least half and hour.Fillings what ever you wish.Often if we have roast beef,lamb or chicken. Any left I will use for pasties.Cheese and bacon great,or mushrooms,try wild mushrooms great taste. With meat I add diced onions and carrots. Divide pastry into two or even three roll out into the size that suits you.place mix in middle. Egg wash edges turn over and crimp ,try with fingers or a folk.Back in the fridge for half an hour. Cook for about 30 40 minutes in 200c oven depending on size.Can be got ready night before,so next day you have a meal that wont take to long. A great and tasty way using leftovers. Quote Link to comment Share on other sites More sharing options...
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