I haven't even heard of this for so many years. Reminds me of my Mam and Nana, making everything from scratch in those days, I need to try my hand at it myself! 🙂👍
Another fantastic recipe Geoff. I've never had this before, but I definitely want to try it out. Yes, I think a tart pan with removable bottom is ideal for this recipe. It's kind of like a quiché, but with a top crust. Instead of using the bacon, I think I would use chopped up ham. With some sautéed onion and bell pepper too.
Hi Mr S. Yes a tart pan would be ideal, but I didn't have an 8 inch one, so rather that adjust the recipe to use a larger one I just used what I had. I am sure those additions would be very good too.
Geoff Cooper yes, it looked it. You’re great with pasty, something I like making too. I watch some on here, who really don’t have a clue. Too much water and kneading like they’re playing with play dough!! I can’t tell, just by looking, it will be like rock. Keep up the good work xx
Hello Geoff thankyou so much for this lovely recipe it reminds me of the good old days when life seemed easier and food was simple. I will be making this for teatime one day next week l am looking forward to your caramel squares recipe that's coming up that will finish off as a nice treat with a cup of tea after that lovely pie . Hope you are keeping well and passing these long strange days cooking up new and delightful recipe's for us all . take care Geoff l appreciate you being there bringing a bit of normality to my day .all the best 🥚🥚🥚🥓🥓🥓🥓🥓🥓🌼❤️
HI Pixie B, thanks for your kind words. I hope you enjoy this Delia classic when you make it. The squares should go online on Tuesday I think. All is well here, thankfully. I hope you and your family stay safe and well.
HI Janet. Thanks very much. I can't advise on using tuna instead of the bacon since I don't eat tuna. If I was going to use something instead of bacon I think it might be mushrooms, maybe porcini.
@@geoffsbakingblog thank you Geoff, that’s a much better idea to replace the bacon with porcini mushrooms, sounds nice, so i will do that. Tinned tuna would’ve been a bit odd I suppose 😆😆thanks again, Janet 😊🌈
Hi Jackie. Thanks very much. The processor I used in this recipe is actually my immersion blender with a decent sized processor bowl attachment. It is made by Braun. I bought mine in 3 parts, to assemble the combination of attachments I wanted, including a spice grinder. But this week I received an email from Costco which is selling the same thing, without the spice grinder, for much less than I paid. www.costco.co.uk/Appliances/Small-Kitchen-Appliances/Blenders-Juicers/Braun-MQ9087X-MultiQuick-9-Hand-Blender/p/255013
I should say that using that processor bowl when I don't have too much pastry to make is much quicker than getting out my Kitchen Aid processor, and is much quicker to clean afterwards.
@@Mr.SLovesTheSacredHeartofJesus I enjoy watching Geoff's videos, but, because of health reasons I am on a restricted diet, so I cannot enjoy all of the good baked food that Geoff prepares. I hope this answers your question.
Hi Wendy, the pastry was very flaky, just as i like it. Most of the recipes I looked at also used only raw eggs. It was Delia's use of hard-boiled eggs which attracted me.
If that is how you like to do it that's fine. The point of making this video was to show that you can do it with hard-boiled eggs and, I must say, the result was better than just cracking eggs in.
