![]() Photo 4: Preheat your oven on 160'C/325'F and place the mini muffin tin in the freezer in the meantime.Dock (prick) the bottom with a small fork, then place back in the fridge for at least 1 hour. Cut out any extra pastry with a small sharp knife if required. The pastries should be sticking to the edges. Photo 3: slide each pastry disks inside the openings of a Mini Muffin Tin and gently press on the bottom and side to remove any air bubbles.Each pastry disks should be at least as wide as the opening of the Mini Muffin Tin, preferably slightly larger. Photo 2: use a small round (or fluted) Cookie Cutter to cut out disks of pastry.Place in the fridge to rest for at least 1 hour. ![]() I recommend rolling it quite thinly so that the crust is not too thick, about 2 to 3 mm (1/16 to 1/8 inch) thick. Thinly roll into a large circle using a rolling pin.
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