for a bit of an "adult" twist to the recipies - put a light scraping of mustard (wholegrain or dijon etc) inside the pastry before you put the meat in thereI've done that for a party, I've also used some game mince (either venison or goat) mixed in with the normal mince - to give it a bit stronger taste.




I've done that for a party, I've also used some game mince (either venison or goat) mixed in with the normal mince - to give it a bit stronger taste.
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