BBC Good Food

23 November 2009

Tested

"Oh, I have also made it with chicken (cut into chunks) and smoked bacon, I did seal the chicken first, and it was perfectly cooked by the time the pastry was done"

23 November 2009

Tested

"I was cooking for 6, so I upped the ingredients, chopped the raw salmon into chunks, added some raw king prawns and put it all in a large dish then topped it with a sheet of bought puff pastry and baked until the pastry was done; it was very tasty, not quite as good as a real fish pie, but so easy when you've got people coming over and no time to do anything; I took people's advice and used garlic and herb cream cheese. I have used low fat cheese each time with no problem (but I do add a bit of plain flour as you would to a low fat cheesecake, not sure if it needs this, but daren't leave it out!). If you do it this way though then drain the leeks thoroughly after cooking and squeeze any water out of the prawns (especially if previously frozen) as otherwise there is a lot of water in the bottom of the pie, I always find too that I need at least one extra tub of cream cheese to coat the mixture (good job it's low fat!)"

22 November 2009

Tested

"I just used Cadbury's milk chocolate and no icing sugar, it was lovely and light. Though when I made it the second time I made the base the day before I filled it and it was much better; has anyone tried baking the biscuit base before filling it? (like you would for a baked cheesecake) as I am not 100% happy with the base, would prefer it to be crisper"

22 November 2009

Tested

"Hi, I want to take this to the in-laws for Xmas dinner, how am I best to do this please? Is it possible to bake it at home the day before, then reheat there (oven or microwave?) Or does it taste best when baked from fresh? If so, can the mixture be made the day before? Thank you x"

22 February 2009

Tested

"Can't believe I spelled 'sugar' wrong"