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Using ready-to-bake vol-au-vents; you just glaze them and bake them and then put the stuffing in.  I filled them with a dryer savoury mince, and served them with chips, peas and curried spinach.   I liked them, John liked them, Hannah wouldn’t look at them; Sam was persuaded to eat one, but said he only liked the pastry.  So much for my cookbook that says children like to eat mince; mine don’t…

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