I’ve not been posting much of late, I apologise but I’ve been busy making eBooks for our “Bake With Us” online subscription with the lovely Anne-Marie. We started a new direction for our Bake Club meetings, offering an online subscription so you could join in the fun at home.
This has literally turned into a full-time job for me but this week I’m done for the term so here I am adding another little recipe for you to quickly make and dish up to the family.
I love making pastry. The way I do it is so quick and easy it’s almost like cheating. I had a friend of mine (pastry chef) in a cheese and crackers class I did last Sunday and I worried she may judge me on my totally unconformist way. Phew, she was impressed and said she couldn’t believe no one else had thought of doing it as I do.
Anyway, I made these little mini quiches for my grandson’s school lunchboxes. Just pop them in the freezer, so easy.
Here are the cutters I use to make the pastry bases. I know the one on the right looks small but it’s the only image I could find. The links take you to 110 mm wide cutters and that’s what I use. Very handy to have in the draw. Click on the images and you’ll see where I got mine.
- 1 qty Basic shortcrust pastry
- 3 eggs
- 150 g milk
- 50 g cream
- 12 rounds salami or similar sliced
- 1/4 bag pizza cheese or similar
- 12 pitted and sliced in two
- 1/4 capsicum sliced and diced.
- anything else you like to add to your pizzas
- Pop the oven on to 180°c
- Weigh the eggs, milk and cream into a small jug and mix well with a fork to combine. set aside
- Using an extra large cutter cut shapes from the pastry and insert into a cupcake tin. Or of course, you could make one large if you have an appropriate tin.
- Sprinkle a little cheese, salami, capsicum and olives if using into each little well.
- Pour in the egg/dairy mix into the wells until almost to the top.
- Bake until a deep golden brown. Should take about 15-20 minutes.