David Croissant

Baking, Breakfast, Main, Side, Snack

As disappointing as it was to have series star – and my now current feud partner – Jason Bateman steal the announcement of Arrested Development season 5, seeing my boy Dave quickly cheered me up and helped me focus on positive things.

(Though obvi, revenge is still a possibility if I’m not cast as a missing Bluth).

I’ve known Dave for years, having met in the writers room of The Ben Stiller Show where I took him under my wing and made him my protege. Then I got fired, which resulted in me becoming ineligible for the writing Emmy that David went on to win with the rest of our co-workers in 1993. Obviously I held a grudge against all of them, but I particularly felt hurt by Dave and spent the next few years trying to bring him down.

Thankfully for my conscience, it didn’t work … and it also made Anna Faris’ job to reunite us on the set of Scary Movie 2, that little bit easier. Fun fact: helping us mend our mostly-one-sided feud inspired her to create her hit podcast Unqualified, but I digress.

With our friendship restored, I put his name forward for the small part of Tobias on that little show Arrested Development and the rest, as they say, is history.

Given that we haven’t seen each other since I caused a scene at the premiere of Alvin and the Chipmunks: Chipwrecked – Jesse McCartney knows what he did – we had plenty to catch-up on.

I knew that we’d stay up all night chatting, so had pre-prepared a batch of David Croissants to help perk us up the next morning.

 

 

I have long loved croissants but the idea of making them had always terrified me. That is until I saw the hilarious – despite the insufferable children – It’s Complicated and fell in love with the scene of Mez and Steve making them.

While I in no way made the process look as glamourous as a Nora Ephron movie, these babies taste as buttery and delicious as you need. And can help you move past having your big announcement moment stolen by a dear friend.

Enjoy!

 

 

David Croissant
Serves: 6-12, hunger/greed dependent.

Ingredients
1 ½ cups milk, 41°C
¼ cup muscovado sugar
14g dry yeast
4 ½ cups plain flour
1 tbsp kosher salt
340g cold unsalted butter

Method
Ok, let’s start with the obvious part – this is a long-ass recipe and you need to start preparing it the day before. Maybe get a coffee and read through before you start it, ok?

Anywho … combine the warm milk, muscovado sugar and yeast in a large bowl of a stand mixer and allow to stand until foamy. This should take between five and ten minutes. Once foamy than a foam party – if they are/ever were a thing – add the flour and salt, and mix on low with a dough hook for about ten minutes, or until smooth, soft and only a little bit sticky. Like sticky in a good way, you know?

Shape into a 4cm thick rectangle, wrap in cling wrap and chill in the fridge for an hour or so.

Now this is where it gets time consuming and fiddly …

Place the dough between two sheets of baking paper and beat mercilessly with a rolling pin until cold yet malleable, before shaping into a 20 x 12cm rectangle. Wrap in some wet kitchen towel and chill while you work on the dough. For the first time.

On that note, unwrap the dough and roll out on a lightly floured surface until it forms a 25 x 40cm rectangle. Place the dough with the shortest end to you and place the butter across the centre. Fold the bottom third of dough up to cover the butter and the top third down over the done.

Brush off the excess flour before pressing horizontally dents along the short width of the  dough. Roll out the dough until it forms a 25 x 40cm rectangle without allowing any butter to escape.

Brush off excess flour, repeat the folding-into-thirds process to form a 20 x 12cm rectangle. Wrap in cling and chill for a further hour.

Repeat the dent, roll, tri-fold process a further three times, so it totals 4 folds. Confused? This is why I told you to grab a coffee and read it out – it is not as confusing in practice. After the final fold, wrap the dough and chill overnight for at least 8 hours.

To prepare the actual croissants – did you forget we were making those – cut the dough in half (chilling the other half until later). Roll out the non-chilling dough on a lightly floured surface until it forms a 30 x 40cm rectangle and brush off the excess flour. Arrange the shortest side of the dough to you, cut in half horizontally and chill another half. Cut the remaining half into thirds, vertically before cutting each rectangle diagonally into triangles.

Starting with the shortest side (aka the base) of the triangle – opposite the tip – and stretch the dough to double the length. Place the triangle on the bench and roll up from the base towards the tip – it should roll over itself three times. Place the shaped croissant on a lined baking sheet, tip side down and curve the ends inwards to form the crescent shape.

Repeat that process with the remaining triangles, then repeat the previous process with the other rolled rectangle, then repeat the process with the other half of chilling go. By the end, you’ll feel less confused … promise. Ish.

Lightly cover the shaped croissants with cling wrap and leave to rest for two to three hours or until puffy.

Preheat oven to 220°C.

Uncover the croissants, generously spritz the oven more than a fading southern belle in the summer. Put the croissants in the oven, spritz the oven again and close the door. Reduce the temperature to 180°C and bake for ten minutes. Switch the trays – I probs should have mentioned you will have filled two trays with croissants – and spin 180°C before baking a further ten minutes, or until golden and crisp.

Remove from the oven and devour immediately with jam, or with ham and cheese and baked a further five minutes.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Pastel de Carnie Wilson

Main, Pie, Snack

Oh my goodness, Carnie Wilson is seriously the absolute sweetest thing.

And that isn’t even a reference to her soon to be launched, as seen on The Real Housewives of Beverly Hills business Love Bites by Carnie. Simply put, she is an absolute delight.

I first met Carnie in 1968, Bel Air … when she was born. You see, I’m a dear dear friend of her parents – or Mama and Papa, as her bandmate Chynna would say – and Brian asked me to be at the hospital so that I could be among the first people to meet my dear, sweet goddaughter.

As you can imagine, I played quite the integral role in shaping her career and encouraged her and Wen to create the greatest band of all time, Wilson Phillips.

So yep, you’re very welcome. Particularly you, Kristen Wiig … we all know Bridesmaids wouldn’t have been as successful without Hold On. Fun fact: I am the one that pushed the girls to cameo at the end, but that is another story for another time.

Despite being a very diligent godfather, we grew to also be closest of friends and I am so proud of the woman she has become and her ability to forgive my many transgressions.

(I should probs mention that I was once deported for sending death threats to Chris Farley for bullying her on SNL … I’m like Trump before Trump. My lawyers have also advised that I should reiterate that I had nothing to do with his murderdeath).

Anyway, I reached out to Carnie over the weekend to offer her some unsolicited advice about the culinary industry and despite her pointing out that her yet-to-be-launched business is already more successful than this majestic, anthropological/culinary study … she was so sweet about it, that I couldn’t even bring myself to start a feud.

And obvi, I did what I do best and convinced her that if Love Bites by Carnie were ever to move into the trash-party-canape scene, that she would engage we to come up with the recipes, including but not limited to, my Pastel de Carnie Wilson.

 

 

¿Que es un pastel de carne, bobo? Un pastel de carne es no pastel pastel, pero un pastel … de carne ¿ves?

Entonces – sorry, I didn’t even realise I had slipped into Spanish – despite this dish having a Spanish name, it is firmly an Australian classic … that Carnie would beg me to make every time I was babysitting her in the ‘70s.

Rich and hearty, these babies are like a warm hug from a dear friend – like Carnie – when you’re in pain, locked up in these chains … shit, I’m talking in lyrics again. Soz.

Enjoy!

 

 

Pastel de Carnie Wilson
Serves: 6.

Ingredients
olive oil
1 onion, finely diced
3 cloves of garlic, minced
500g beef mince
2 tbsp flour
½ cup beef stock
400g can crushed tomatoes
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp muscovado sugar
1 tsp smoked paprika
salt and pepper
2 sheets shortcrust pastry, each cut into three (mine are oval shaped … so yours may cut differently)
2 sheets puff pastry, each cut into three (as above, yo)
1 egg, beaten

Method
Heat a lug of oil in a large pan over medium heat. Add the onion and garlic and cook for about five minutes, or until soft and sweet. Add the mince and cook for a further five minutes, breaking up with the back of a wooden spoon as you go.

Add the flour and cook for a further minute before slowly stirring through the stock, canned tomatoes, paste, worcestershire, muscovado and paprika. Reduce to low and cook for a further fifteen minutes, or until thickened and reduced. Season heartily and allow to cool, off the heat, for about fifteen minutes.

Preheat oven to 200°C.

Line six individual pie dishes with the shortcrust pastry, trimming the edges as you go and placing on a lined baking sheet. Divide the mixture between the dishes – if I have extra, I just make pastie-esque pockets that are delicious and grotesque – and brush the edges with some egg. Top with a piece of puff pastry, press the edges to join and roll up any excess so it looks decorative … because who wants to waste puff?

Brush the pies with egg wash, cut a hole in the top of each pie and bake for 20 minutes.

Allow to rest for ten minutes before popping out of the tin and devouring, slathered in tommie sauce.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Chicken Philo Seymour Hoffman

Main, Poultry

Now that I’m 30, I feel that I have unlocked a new depth to my emotional intelligence that allows me to share my rawest of emotions. As such I feel completely comfortable (and brave) to share, oy how my heart breaks from losing Phil so soon.

While it was such a treat to go back, catch-up and share a meaningful – albeit extremely puzzling for him – goodbye on the set of the Hunger Games, it was painful knowing that I couldn’t help him or change his fate.

Lest I risk setting off a chain reaction worse where Ashton Kutcher becomes a celebrated actor and Donald Trump becomes … actually, it probably couldn’t get worse.

I first met Phil whilst Annelie and I were working as Jami Gertz’s assistants on the set of Twister. While Hellraiser Hunt was the only person that could keep us from ruining production – it is rumoured our feud was being eyed as the first season of Ryan Murphy’s latest anthology – it was sweet, kind Phil that truly took us under his wing and attempted to help us find a sense of calm belonging and help us process life in an appropriate manner.

I didn’t even realise how fitting it was that I visited him to aid my transition to adulthood.

Given that I didn’t want to let me grief spook him, I stuck with whipping up our celebratory Chicken Filo Seymour Hoffman.

 

 

While it was our traditional celebratory dish, I love it so much that it was the perfect cover for my tears – “they’re happy Philly!”

As it should be clear by now, I love anything hot enough to liquify my organs and I love buffalo chicken. This little parcel is a bit of a posh update of the spicy wings, all the better from the lack of bones and the addition of pastry.

Who ever would have thought I’d prefer something without the bone? Old age, I guess.

Enjoy!

 

 

Chicken Philo Seymour Hoffman
Serves: 4.

Ingredients
4 chicken breasts
8 sheets filo pastry
100g blue cheese, crumbled
2 carrots, finely chopped
1 stalk celery, finely chopped
2 shallots, finely chopped
2 garlic cloves, minced
¼ cup hot sauce
salt and pepper, to taste

Method
Preheat oven to 180°C.

Using the back of a heavy based frying pan, bash each of the chicken breasts until an even 1cm-ish thick.

Combine the blue cheese, carrots, celery, shallots, garlic and hot sauce in a bowl with a good whack of salt and pepper.

Divide the mixture into four and line across the centre of the chicken breasts and wrap/roll to enclose.

Place two sheets of filo on a bench and place a rolled breast at the centre at one end. Gently roll the breast and pastry to just enclose. Fold both sides in and then continue rolling to enclose. Place on a lined baking sheet, repeat until done and top with a little bit of extra blue cheese.

Place the chicken in the oven and bake for about half an hour, or until golden and cooked through. Remove and allow to rest for five minutes … before devouring with mash and/or veggies.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Jessicurry Lewis Puffs

Main, Party Food, Poultry, Side, Snack, Survivor: Millennials vs. Gen X, TV Recap

So previously on Survivor was the first half of a double episode, so maybe go read about the lead-up to Chris’ boot there, ok? I mean, Probst didn’t tell me what to focus on and you just know my mind is stuck on Ken’s ant covered torso.

Back at camp, Sunday continued to be an upbeat non-entity and Jay was shocked to have survived, despite the fact he had an idol and if he were truly worried, should have played the idol.

Bret then got to work winning over the majority alliance and approached Zeke after tribal, and then took Sunday to help him chat with David the following morning. The latter of whom decided Zeke needed to go.

Obviously Bret then went to Zeke to discuss getting rid of David. David then told us how much of a threat Zeke is, Zeke then countered by saying David was a threat. Breaking up the confessional back and forth, Zeke took his fellow nerd crew out for a chat to discuss how the battle lines were falling.

Feeling my confession, Probst then manifested for arguably the most hilarious reward challenge of all time, were they were broken up into three teams and then forced to flop along a course like snakes. I think there was a puzzle at the end but all I could focus on was Ken writhing around in the sand. If only he got his white buns out to glitzen in the sun like Will and Bret.

I don’t want to say it would have won him the challenge, but Bret’s butt surely contributed to his, Zeke and Sunday’s come from behind win.

And you know what a challenge win means for Bret … the party boy comes out! Although out of character, he didn’t get completely wild and instead had a completely heart warming conversation with Zeke about his sexuality.

Seriously, you thought all the feels were in the first hour.

Sadly Sunday literally returned to the table and our beautiful discussion about sexuality turned to the next vote which, surprise, surprise, Zeke was hoping would see David exiting the game.

When they arrived back at camp, Hannah ran to David – sick of Zeke’s growing kingpin attitude – and told him what Zeke was plotting, scaring the shit out of David.

Thankfully Probst was just as sick of the David-Zeke back and forth and reappeared for the immunity challenge which sadly had zero innuendo. I mean, they had to navigate a rod through a hole … but at best you could make a glory hole joke.

Probst deserves better, to be honest.

Thankfully Jay dominated both aspects of the puzzle – oh, there was a slide puzzle finish – and claimed immunity before anyone else even finished the first part.

Back at camp the tribe quickly got to work deciding on where they fell in the David-Zeke war … until Zeke got spooked by Hannah’s non-committal attitude during their watercooler discussion and flipped his side’s vote to Hannah.

Sadly – or amazingly – it was only the beginning of the bedlam as we arrived at one of the most confusing and chaotic tribal councils of all time.

And that is ignoring the bug that attacked and fell in love with Taylor on the jury bench.

Probst kicked off by asking if anyone was confident about tonight, which no one was. Hannah then started to whisper to Jay, David alluded to trust clusters, the previously delightful Bret then got mad and started to berate David for his anxiety. Zeke joined the bullying, before Hannah and Sunday stepped in to stop them.

With that over, Hannah started whispering to Adam again, Sunday threw out Ken’s name, Adam whispered to David and everyone was completely confused as they went to cast their votes.

Not content with just one selfless idol play, David played his idol on Ken – following Sunday’s lowkey killer move of throwing out his name when he was never the target – before we saw the votes come in tied for Zeke and Hannah.

With Adam’s boneheaded move to change David’s idol play from Hannah, to Zeke, we went for a second round of voting with Hannah and Zeke taking the opportunity to campaign to Jessica to avoid rocks while everyone was voting.

Sadly it was another tie and they couldn’t come to a unanimous decision leading to Will, Bret, Sunday, David, Jessica and Adam going to rocks, where Jessica’s fear of rocks was proven to be founded, as she found her way out of the game.

Breaking everyone’s heart in the process.

Although the silver lining is that Ken is now the proud owner and my dear friend Jess – we met after she convinced the Albany D.A. to drop charges against me, I think for racketeering, due to my (alleged) clear and apparent psychological issues – was comforted by a huge batch of my Jessicurry Lewis Puffs.

 

jessicurry-lewis-puffs-1

 

Hot and spicy, a little bit sweet and completely comforting and warm, these curry puffs are the perfect way to dull your rock-draw pain. Or fill up if someone has eaten all your Thanksgiving leftovers.

Or to snack on while watching Gilmore Girls: A Year in the Life.

Enjoy!

 

jessicurry-lewis-puffs-2

 

Jessicurry Lewis Puffs
Serves: 8.

Ingredients
1 tbsp olive oil
1 onion, diced
5 garlic cloves, crushed
500g chicken mince
½ cup madras curry paste
1 large washed potato, cut into a small dice
1 carrot, cut into a small dice
1 cup frozen peas
small handful coriander leaves, finely chopped
3 tbsp lemon juice
6 sheets frozen puff pastry, thawed
1 egg, lightly beaten
natural yoghurt or raita, to serve

Method
Heat a lug of oil  in a large frying pan and sweat the onion and garlic, until softened. Add the mince and cook, breaking up with a wooden spoon until browned – about five minutes. Add the curry paste and cook for a couple of minutes. Add the potato, carrot, peas and 1 cup of water. Bring to the boil, reduce heat and simmer for about ten minutes, or until the mixture has thickened. Remove from the heat, stir in the coriander and lemon juice, and allow to cool.

While everything is chilling, preheat the oven to 180°C.

Once adequately chilled, cut each sheet of pastry into four or nine squares – depending on how large you want the puffs. Place a mounded -tsp-tbsp, depending on the size of the pastry – heap of the mince mixture. Brush the edge of pastry with egg, fold over the pastry to enclose, press and crimp the egg and place on a lined baking sheet. Continue the process until you run out of pastry or mixture.

(I had extra mixture so I made a curry jaffle with paneer … but you just freeze it).

Brush the top of the puffs with egg and place into the oven for 20 minutes or so, or until lightly browned and puffed.

Serve with yoghurt or raita and devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Figgy & Prosciutto Tarts

Main, Party Food, Side, Snack, Survivor: Millennials vs. Gen X

Previously on Survivor, the Millennials and Gen X tribes were no more as the tribes dropped their buffs – in addition, I assume, to Taylor and Figgy’s busy pants dropping schedule – and Jeff threw a third tribe into the mix, much to Michaela’s sassy chagrin. Thankfully the situation didn’t get any worse for our reigning Queen of Fiji with new Vanua heading to tribal council and CeCe continued in the season’s tradition in booting minority female.

We opened back up at new Vanua where the old, olds were proud of themselves for flipping to the youngins … on the one tribe they had numbers on, much to Zeke’s delight.

Meanwhile over at the new Ikabula tribe, Jay started on his winner’s edit in earnest while breaking my heart, searching for the hidden immunity idol to protect his fellow millennials like he would his mum and sister. Oh and when he wins he is buying his mum a house.

Swoon town – I think someone wants to take Kengel’s place in my heart.

Thankfully Michaela arrived on scene impersonating Jack Nicholson in The Shining to catch Jay and Will and add some humour to the scene and save me from feeling genuine emotion.

I assume feeling threatened by Michaela’s killer screen presence, Jiffy Pop arrived for a reward challenge where Figgy commenced digging a hole when seeing CeCe had been booted and her ally saved. Jeff kindly distracted the tribes from her stupidity to show them the array of sweets up for grabs during the blindfolded challenge.

It is hard for a blindfolded challenge to go wrong … for the audience, with toes broken and heads slashed open in the past, but sweet Kengel caressing his junk will go down with my favourite blindfolded challenge moment of all time.

That actually gives me an idea …

Anyway after a massive come from behind victory, Zeke and Michelle secured reward for their tribe and – of course – Queen Michaela took out second place for her Ikabula, before Hannah collapsed … on the sidelines, while not competing in the challenge. But hey, I get panic attacks so I’m not one to judge. Well, shouldn’t be at least.

After watching Figgy cry over missing out on reward, we returned to Vanua to watch them feast on their reward and listen to Zeke commence severing ties with the fellow kids. Over on Ikabula, Hannah walked Sunday through the fun of panic attacks while on Takali, Figgy and Taylor commenced making out – I assume for Figgy to reenact the Halle Berry role in the Monster’s Ball sex scene – and considered bringing their relationship out into the open.

Obviously Jessica and Ken were not shocked. At all. In the slightest.

Thankfully it gave Kengel the opportunity to display some killer sarcasm. Say what you will about it being the lowest form of comedy (fuck you, it is my life blood), this proves Kengel is hot and funny …  so I’m looking into venues for our December wedding.

Almost as if Jeff knew someone else was making a claim for my heart, he returned for an immunity involving my favourite item – BALLS! Despite a decided lack of ball puns, Michaela saved the challenge by once again unleashing the – to quote Alyssa EdwardsBEAST and singlehandedly won immunity for Ikabula by barking orders at Hannah and ensuring she wasn’t a hindrance.

Not one to rest on her laurels, she then commenced barking orders to Michelle and Zeke, coaching Vanua to victory and sending Takali to tribal council to boot another Gen Xer.

Sadly for her, Adam decided to flip from the bottom joining Ken and Jessica to break-up the lovebirds and vote out Figgy. Thankfully despite the fact it was pretty obvious she was going home, Jeff added some fun to tribal by offering to marry them, then and there. Again sadly, that didn’t happen.

While Figgy was obviously disappointed to find herself booted pre-merge – I mean, will TayTay dump her for it?! – I was quickly able to turn my friends’ frown upside-down (we met while working in radio in Nashville) and dry those tears with a batch of delicious mini Figgy & Prosciutto Tarts.

 

figgy-prosciutto-tarts-1

 

Like the Figster, these babies are a little bit sweet, puff and wild, and quite tarty – but isn’t that why we love her, and them?

Enjoy!

 

figgy-prosciutto-tarts-2

 

Figgy & Prosciutto Tarts
Serves: 6.

Ingredients
3 sheets frozen puff pastry, thawed
¼ – ½ cup fig jam
250g prosciutto, roughly sliced
400g goat’s cheese, crumbled

Method
Preheat oven to 180°C.

Place each sheet of puff pastry on a lined baking sheet – they can share, if they fit. Slather each generously with fig jam, top with prosciutto and crumble over the goat’s cheese.

Chuck them in the oven and bake for fifteen minutes, or until puffed and golden.

Devour as you cry over the horrific separation of figtayls. Oh-oh.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Pie-an Ziering

Donna Martin graduates, Main, Party Food, Pie, Snack

Like David Silver / B.A.G., poor Steve Sanders / Ian Ziering was not the guy you had plastered over your wall, but like a fine wine that man aged into the beautiful Chippendale / shark slayer that I am lucky enough to call my friend.

While I obviously tried to woo Ian countless times on the set of 90210, our relationship never became a fully fledged affair which, I hate to admit, did wonders for our relationship. That being said, that realisation won’t stop my lecherous behaviour with my beautiful friends – sorry Skarsy!

Despite what some members of the D-list would have you believe, Ian is an absolute sweetheart and is every bit as kind and determined as the national treasure he portrays in the Sharknado franchise.

I first met Ian in the late 80s when he was auditioning for a guest stint on Married … with Children before the ugliness of my own creating. Knowing that he had the perfect combination of confidence, charm and uniqueness, I snatched him away from the show and gave him the star making role of S squared.

Give the runaway success of the critical maligned Sharknado masterpieces, Ian has been super busy … and sadly thanks to my ongoing feud with slash the restraining order Tara Reid has out against me, I cannot visit him on set. Thankfully he was able to drop by despite of his busy shark dropping schedule to celebrate the pop culture anniversary to trigger Annelie’s memory.

Obviously that calls for my Pie-an Ziering.

 

pie-an-ziering-1

 

Pies are in my top fifteen comfort food – probably sitting at around fourth. Add in two of my other faves, cheese and bacon, and you’ve got yourself a party worthy of Steve Sanders / a Chippendale / a shark slayer / someone that feuds with Brandi Glanville.

While most cheese and bacon pies are something you devour with equal parts shame and joy, these babies, with their salt streaky bacon and sharp blue cheese bring you no shame and are just so damn good.

They are also a little bit posh. Like Sanders Manor or stripping in Vegas – enjoy!

 

pie-an-ziering-2

 

Pie-an Ziering
Makes: 8.

Ingredients
2 tbsp oil
1 brown onion, diced
2 cloves garlic, crushed
1 stick of celery, finely chopped
1 carrot, grated
600g beef mince
6 rashers streaky bacon, diced
2 tbsp plain flour
400g canned crushed tomatoes
1 cup beef stock
2 tbsp tomato paste
2 tbsp worcestershire sauce
125g soft blue cheese
2 sheets shortcrust pastry
2 sheet puff pastry
1 egg

Method
Heat the oil in a large pan, over medium-high heat. When as hot as Ian’s Vegas outfit, reduce the heat and add the onions and garlic and sweat for a couple of minutes. When they are fragrant and translucent, add the celery, carrot, beef and bacon, stirring to break up the mince as it starts to brown.

When the meat is cooked, add the flour and give a good stir. Then add the tomatoes, stock, tomato paste and worcestershire sauce, stir and simmer half-covered for about 20 minutes, stirring a couple of times.

Remove from the heat and allow to cool for an hour or two.

Preheat oven to 180°C and remove the pastry from the freezer (I was lazy and there is no shame – puff is a total bitch) to defrost.

When the pastry is ready, divide each sheet into four equal square. Press the shortcrust into individual pie moulds (about the size of the circumference of a fist … probably should have mentioned that sooner). Spoon the mixture equally amongst the lined moulds, crumble the blue cheese evenly over the top and fold over any shortcrust excess. Top with the squares of puff, pressing at the edges to seal the pie and crimp any excess pastry around the edges. I mean, why waste it?

Whisk the egg in a mug and brush the tops of the pies. Give them a stab in the top for steam to escape, place the pie moulds on a lined baking tray (simply for ease of getting them in and out of the oven) and bake for 20 minutes, or until golden and crisp.

Devour. Surprisingly, I advise avoiding tommy sauce. That blue cheese is glorious!

Obviously I strongly encourage mash.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.