500g Sainsburys puff pastry.
Halve the pastry, roll out into two circles, one slightly – say 2cm – wider than the other.
Put the slightly bigger circle into a pie dish and blind bake it for 20 mins (in total) at 180C. You’ll need to have some clay baking beans to put onto baking paper to weigh down the pastry circle while it gets partly cooked. Whip the beans and paper off after 10 mins and bake it naked* for another 10 mins. If you ain’t got beans, sacrifice a couple of hundred grammes of dried pulses like chick-peas or kidney beans instead. After 10 mins at 180 they will be like full metal jacket bullets, so just bin them afterwards. After the 20 minute blind bake (i.e. sans contents) it should look like this:
(Sorry folks, but I’ve been trying to get the images to actually appear in this post for about 12 minutes now, and a) I’ve lost the will to live, and b) my 15 minutes are nearly up, so hey, just select ’em and open ’em in another tab OK?)
OK, that’s built the basic container. Now for the scrummy filling. You can use any » Continue Reading.