I made the savory shortcrust pastry the night before. It was easy to switch from sweet crust to savory by replacing the sugar with grated cheddar (I used Parmesan).
Delicious!
 Recipe from pages 176-177 from Ministry of Food
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1 comment:
You've had a very busy month of cooking Emily and everything looks so good! I've often been tempted to buy marmite just to try it - I think using it in a meat pie might be a good introduction to it.
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