PRUNE & BACON ROLLS (Makes 27 rolls)
Delicious when you have a special party to cater for.
1 x 375g / 15oz sheet of ready-rolled puff pastry
27 pitted prunes
12 rashers streaky bacon, rindless
1 egg, beaten
Preheat the oven to 210ºC / Gas 7.
Roll the pastry out to make an oblong measuring 36cm x 24cm / 9½ x 14 inches, then divide into oblongs 4cm x 8cm / 1½ x 3 inches, making 27 pieces. Cut each piece of bacon in half and wrap each half around a prune. Place on a piece of pastry and roll up, sealing the open end with a little beaten egg. Place the rolls on a baking tray, brush with the remaining egg and bake for 10-15 minutes or until golden brown.
* Freeze uncooked, defrost thoroughly before cooking. Judith Bowden.
FETA & MINT CAKES (Serves 4)
A great non-meat dish that everyone will enjoy.
500g / 1lb King Edward's potatoes, peeled
Salt and pepper
1 x 200g / 8oz feta cheese, drained and crumbled
1 tblsp chopped mint
Plain flour (seasoned with salt and pepper), for coating
1 egg, beaten
100g / 4oz breadcrumbs
2 tblsps butter
2 tblsps olive oil
Preheat the oven to 200ºC / Gas 6.
Cook the potatoes in boiling water, then mash without any butter or milk and allow to cool. Season with salt and pepper and mix in the crumbled feta and chopped mint. Divide the mixture into eight cakes. Dip each cake into seasoned flour, followed by beaten egg, then finally the breadcrumbs. Lay out on a tray and freeze or chill until ready to cook. To cook, heat the butter and oil together. Drizzle half this mixture over a baking tray, arrange the cakes on top then drizzle the remaining mixture over the cakes. Cook for 15-20 minutes (25-35 minutes from frozen) or until crisp and golden and hot through. Serve with Sun-dried Tomato Sauce (see recipe) or garlic mayonnaise, and a crisp green salad.
* Freeze uncooked, defrost thoroughly before cooking.
MINCE PIE TIPS
* Karen Wilson suggests adding a small piece of tinned pineapple to each mince pie before topping with pastry.
* Stir a grated Bramley apple and a couple of tablespoons of flaked almonds into a jar of mincemeat.
* Add the grated zest of one large orange together with 2-3 tablespoons of Orange Liqueur (Cointreau) to the mincemeat.
* For a lighter mince pie top each pie with a small cut out pastry star instead of a whole lid of pastry. Think how many calories you'll save!