Technology10 mins ago
I have a large amount of already prepared shortcrust pastry mix
which I would like to use before it gets beyond its sell by date. Can anyone suggest anything other than pies, pasties etc that I can make. I have made lots of pies and put them in freezer, so would like to know if it is possible to make something like biscuits or some sort of cake with the mix. I would appreciate some recipes please, if anyone can help.
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.Treacle tart.
http://www.bbc.co.uk/...ipes/treacletart_8191
Let me know when it is ready and I will pop round to help you eat it!
http://www.bbc.co.uk/...ipes/treacletart_8191
Let me know when it is ready and I will pop round to help you eat it!
how about something like cheese straws, you could adapt the recipe:
http://www.bbc.co.uk/...mbocheesestraws_90633
http://www.bbc.co.uk/...mbocheesestraws_90633
why don't you freeze the pastry until later instead of filling the freezer with pies?
I keep it in appropriate slabs and use it when needed. It thaws fairly quickly and stores well.
If it's already mixed, converting it to biscuits is tricky - biscuits need to be light and open or can end up like bricks.
I keep it in appropriate slabs and use it when needed. It thaws fairly quickly and stores well.
If it's already mixed, converting it to biscuits is tricky - biscuits need to be light and open or can end up like bricks.
pecan and toffee tart get a can of the caramel condensed milk spread it in your pastry case and arrange pecans on the top bake for 35 mins med-hot oven.. serve with hagen das or similar
Roll out into very thin circles brush with egg and sprinkle with brown sugar bake until golden serve in a stack layer filled with a mix of nutella or chocolate spread and double cream blended to a nice dollopy texture add some hazelnut liquer or rum to the mix... alternative filling lemon curd and whipped cream in separate layers
Roll out into very thin circles brush with egg and sprinkle with brown sugar bake until golden serve in a stack layer filled with a mix of nutella or chocolate spread and double cream blended to a nice dollopy texture add some hazelnut liquer or rum to the mix... alternative filling lemon curd and whipped cream in separate layers
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