Chocolate Drop Frangapanies

Ingredients:-

8 Ready Made Pastry Cases
1 Egg
90g Golden Caster Sugar
100g Ground Almonds
100g Butter
Splash Vanilla Extract
1 50g Bag of Chocolate chips

Preheat Oven to Gas Mark 5, 190 degrees.

In a large bowl, mix the egg, sugar, butter, almonds and vanilla essence to a soft paste.

Lay out the pastry cases on a baking tray and sprinkle the base of them with chocolate drops.

Cover the chocolate drops with a big dollop of the almond mix. Put in the preheated oven for apx 18 minutes until they are golden on top. Serve with cream!

Potato and Leek Slice

Ingredients:-

400g leftover pototoes (roasted or boiled) or one baking potato
1 medium leek finely sliced
2 heaped tbsp horseradish sauce (or to taste)
2 heaped tbsp creme fraiche
100g cooked ham (or gammon) chopped into small pieces
Pinch dried thyme
1 Packet ready rolled puff pastry
1 tbsp Milk


Preheat oven to gas mark 7.

Need photo


Slice potato leftovers if you are using them, otherwise peel and thickly slice baking potato, boil for 8 minutes adding leek for the last 3 minutes.

In a large bowl mix the potato, leek, horseradish, creme fraiceh, ham and thyme and season well.

Unroll pastry rectangle onto a baking sheet. Spread the filling along one half leaving a small gap around the outside edge. Brush milk round the edges of the pastry and then fold the uncovered side over the filling, pressing the edges to seal. Brush with remaining milk and bake for 30 minutes or until golden brown.


You can add grate cheesem, mushrooms or anything else as long as whatever you choose has been cooked at least partially before adding to the mix.