Tuesday, 5 July 2011

Pastry - frozen uncooked and used as needed

I froze some of my pastry in little circles, placed between sheets of greaseproof paper.  I rustled up some mini-quiches the other day using these.  I let the pastry discs defrost for a few minutes, so that they would be flexible enough to press into the tartlet tins.  If I had been placing apple slices or brie on top I could have used them frozen.

Into the little tart cases I put some chopped ham, cheese and beaten egg.  Served with salad these made a pleasant lunch.  TT says the pastry tasted and felt the same as if it had been made fresh.

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