I crave a gooey chocolate cake or light lemony sponge quite regularly, so when recipe developer Tiffany Page told me about dump cakes ... Tiffany loves to use a layering technique, where she ...
To achieve a crisp pie base rather than a soggy bottom, you need to use a thick, heavy pie tin or ... pastry lid to allow steam to escape. The filling will make or break your pie.
Stir in the ham and the crème fraîche (if using) into the chilled chicken mixture ... be cooled before covering with pastry. Transfer the filling to a large, shallow container to cool the ...