Celebration vol-au-vents
These retro pastry cases are easy to make. For a vegan version, use shop-bought puff pastry (many are vegan, but check the label to ensure they’re not ‘all-butter’), then brush with plant milk instead of egg. Cassie Best
MAKES 12 PREP 20 mins
COOK 15 mins EASY V
500g block all-butter puff pastry plain flour, for dusting 1 egg, beaten
1 Line two baking trays with baking parchment. Roll the pastry out on a lightly floured surface until slightly thicker than a 1 coin. Use an 8cm round cutter to mark out 12 circles, being careful not to stamp all the way through, then roll the pastry out again to make it a little thinner and wider if you can’t quite fit 12. Stamp out the 12 circles and arrange on the baking tray, spaced apart. Use a6cm round cutter to mark out a circle in the middle of each pastry disc, being careful not to stamp all the way through. Will keep chilled for two days or frozen for a month.
2 Heat the oven to 200C/180C fan/ gas 6. Brush the edge of each pastry case with egg, avoiding the markedout middles. Bake for 15-20 mins, swapping the trays halfway through, if needed. When ready, the pastry cases will be puffed up and deep golden brown. Gently press down the middle of each you may need to use asmall, sharp knife to do this. Leave to cool slightly, then fill and serve. Best served on the day.
هذه القصة مأخوذة من طبعة May 2023 من BBC Good Food UK.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة May 2023 من BBC Good Food UK.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
'I make food that's multipurpose'
In our series on managing the rising cost of living, we asked you how you're adapting and for your tips on making the grocery shop go further
Subtle flavours for sunny days
Enjoy the many May bank holidays with something dry, refreshing and fruity
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
'THE WORLD'S BEST'
Sandwiched with meringue and cream, this light and airy Norwegian party cake is a guaranteed crowd-pleaser
The power of growing your own
Growing veg offers more than sustenance for some, be it a means to connect with their country of birth, or a way to recreate flavours enjoyed overseas. Here I speak to growers - for businesses and at home - about why they got into it and what it means to grow your own
Our school dinner meals go down a storm
A desire to pay it forward led Samantha Couzens to meeting her best friend Penny Hill, and the pair have been cooking together ever since
Johnny Godden's fish & chips
The boss of Cornwall's Flying Fish Seafoods shares his favourite recipe, evoking memories of his childhood
watercress
Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes
let's eat more fish
Try this nutritious midweek main that's effortless to make and counts as two of your five-a-day
veggie weekdays
Go meat-free Monday to Friday and enjoy more of your five-a-day with these cost-efficient recipes