Thursday, February 16, 2012
Egg And Chicken Roll Pies.
Better late than nothing...Let's make our Brunch!
Roll pasty out to thin it ( This will help with the problem of the resulting tarts having doughy bottoms). Cut squares of puff pastry large enough to be pushed into the greased Ramekins with the corners sticking out. Push the squares into the holes in Ramekins, but leave enough pastry so coners flop over the edges. Fill the resulting well with chopped chicken roll, herbs and cracked raw eggs. Then, bake them in the oven at 180C or until the edges puff up and the tilling cooks through.
at 2:17 PM