A traditional, classic pudding which can be made in advance to take the pressure off if having a dinner party. Custard Tart was really popular in the seventies and eighties but has made a come back and is a popular dish for a retro dinner party.
You will need a nutmeg grinder to get the authentic taste.
This is real comfort food when it is cold and outside. You can adapt this based on what ingredients you have. Use ham instead of bacon, use onion instead of leek, use chicken breasts instead of thighs…
As for the pastry – I buy ready rolled Jus Rol Puff Pastry as it is the perfect size for my Le Creuset pie dish but if you buy the Jus Rol Block you just won’t need it all.
This was my first proper attempt at making some mince pies (instead of cheating by buying the best you can get at the supermarket) – what a pleasant surprise – not too much trouble and tasting delicious.
The pastry is homemade but the filling is bought mincemeat with stuff added to liven it up. I used Tesco Finest Mincemeat which was full of flavour – definitely worth a try. My first attempt involved rubbing the butter into the flour with my hands but this was far too gooey so I got the food processor out and had much more success. Note that the pastry needs to chill for at least 3 hours.
This makes about 40 mini mince pies although the filling is enough for the same again but if you are buying a jar of mincemeat you may as well make a full quantity of filling and knock up two batches for the freezer.
I used a silicone baking tray which has 15 holes 5.5cm in diameter but you can use whatever you have – just remember to butter if not silicone.
These are a great alternative to traditional sausage rolls and liven up the canape tray! The chilli adds a little kick whilst the chorizo adds a hint of spicy paprika. They are easy to make and there is no shame using bought pastry. I have tried them with both puff and shortcrust pastry but the family vote was for the shortcrust on this occasion. They can be cooked and frozen – reheat as required.