Last Saturday afternoon, my girl took out the leftover made-in-Australia shortcrust pastry that she bought from a supermarket in town to make some quiche…
…for our tea.
No wonder the pastry was so thin when she made her chicken pie that day – it was thin, very thin…
When I made my own, I would roll it out into the thickness that I desired and usually, it would be around half an inch thick, perhaps, as I loved eating the crusty, crumbly pastry with its delightful buttery fragrance, not just the filling alone.
She filled each of them…
…with bits of smoked bacon, thinly sliced button mushrooms (canned), lots of cheese, mozzarella and whatever else and put them in the oven to bake till the cheese had melted and they had all turned into a lovely light golden brown…
Yes, they were very nice and we all enjoyed them very much.
She said there was just a piece of the pastry left in the freezer. I wonder what she will do with it or perhaps, I can make something out of it the next time around. We’ll see.
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...STILL CRAZY AFTER ALL THESE YEARS! 