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If you long to eat some of the rough country pâté available all over France, but in short supply here, why not make some? You won't believe how blissfully easy it is.
So, so easy to make, these lovely cheesy morsels are made with ready-rolled puff pastry, which means you can rustle up a batch in no time at all. Great with drinks or at parties...
For Delia, this family recipe - made by both her grandmother and mother - brings back happy memories of freshly baked trays of mince pies on Christmas Eve.
Quite simply the easiest pâté I've ever made. All the ingredients are placed together in the bowl of the processor, then one little whiz and it's made! It also has an utterly sublime flavour – brilliant! Serve with hot toasted wholemeal bread.
Storecupboard ingredients have a starring role in this tasty family supper recipe which we just know you'll make again and again.
Yes, I know, it’s happened to me too. You meant to make a Christmas Cake in early October, feed it weekly with brandy, let it mature, marzipan it two weeks before and ice it one week before the big day – and guess what, you didn’t!
This is quite amazing – all the luscious flavour of Christmas cake but no work. No dodgy oven, no curdllng eggs and lining cake tins – just a few moments of your time to be creative in a calm, relaxed way. Then just wait for all the compliments.
This would be my choice for Christmas Eve supper – done and dusted in the morning, or even the day before, then just whisked out of the fridge and into the oven.
This is both lighter than the traditional kind and so much faster to make if you’re short of time – but as with traditional mince pies you’ll need to provide small plates and napkins to catch the crumbs.
For this recipe – ideal for vegetarians – I use a 7 inch (18 cm) metal pie plate with a rim which is about 1½ inches (4 cm) deep.
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