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« Recipe: Spicy Grilled Buffalo Wings (Guest post from Fearless Grill) | Main | Recipe: Seafood Noodle Soup »

February 07, 2009

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Comments

Vincent F. Cuenca

Hey! Nice to see my work is still in use! Sorry the turnovers didn't work out as nicely as you'd hoped. The filling does have a tendency to expand while cooking. I've had great success doing these as tartlets: just line muffin tins with crust, fill and bake. E-mail me at bootkiller AT hotmail DOT com if you want more tasy medieval goodness.

Fearless Kitchen

Vincent - Thanks for your comment! And I wil cheerfully admit that I really enjoy your translation. I like the tartlet idea - not so sure that they would have traveled so well to that event, considering all the stuff jammed into the car that day. I think the original would have worked better if someone else were making the pastry - pastry has been the bane of my existence for a very long time, which is why I'm always trying to make it work :)

Icf Scotland

I have a nice cheat for you if you live near a Trader Joes... I use the Trader Joes brand baking mix. It's whole grain with oats as well. All I do is sub melted butter for the oil called for in the biscuit recipe and leave to rest for an hour before forming my pasties. Mmmmmmm

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