Hi
got this from lakeland. some success but often things getting stuck in tin etc. Using ready made shortcrust. Want to make mini quiches and have done some which were ok ish
Would you blind bake first pricking pastry then add filling?
Do you grease tins beforehand?
I gave up with the dobber as I found I got a better result rolling out pastry etc
Any thoughts
also quiche fillings are helpful
baking for dds key of the door family party next week so will freeze them.
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using mini morsel/muffin tin pastry related
7 replies
alemci · 15/11/2014 10:49
OP posts:
WholeLottaRosie ·
15/11/2014 11:13
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