Prosciutto & Roasted Pepper Quiches


6 slices prosciutto
300ml single cream
60ml milk
3 eggs
3 sheets ready-made shortcrust pastry
4 slices (170g) roasted red pepper, chopped coarsely
4 tbsp fresh basil, coarsely chopped
75g grated cheddar cheese



Preheat the oven to 200°C. Grease a 12-hole muffin pan.
Cook prosciutto in a heated, oiled frying pan until crisp, then cool and chop coarsely.
In a large jug, mix together the cream, milk and eggs to make the quiche filling.
Put aside.
Cut twelve 9cm rounds from the pastry and press into the pan holes.
Mix together the prosciutto, pepper, basil and cheese and divide among the pastry cases.
Pour quiche filling into each case.
Bake for about 25 minutes.
Cool in the pan for 5 minutes before serving.

Recipe from Lakeland


Asian Chicken Pies

These pies are a little fiddly but well worth the effort. They will disappear quickly so you may want to make a double batch.


2 tsp finely grated ginger
1 tsp finely chopped red chilli
1 tablespoon hoisin sauce
1 tablespoon low-salt soy sauce
1/4 cup chicken stock
1/2 cup water
1 chicken breast fillet
2 tbsp coriander
1 egg yolk
3 sheets ready-made  shortcrust pastry




Preheat oven to 180 degrees.
Place ginger, chilli, sauces, sugar, stock and water in a small pan over medium-low heat and bring to a simmer.
Add chicken and poach for 8 minutes each side or until cooked through.
Remove chicken and shred.
Combine cornflour and cold water and add to the poaching liquid. 
Bring to the boil and stir until mixture thickens.
Remove from heat and add chicken and coriander to the pan and set aside to cool.
Whisk together egg yolk and water.
Use a 6-7cm cutter to cut 24 rounds in the pastry.
Grease 12 x 1 and 1/2 tbsp capacity patty tins.
Place 12 pastry rounds into the tins and fill with chicken mixture.
Cover with remaining pastry rounds and press edges together to seal. 
Brush the tops with egg yolk mixture and bake for 15 minutes or until golden.

Recipe from Donna Hay magazine

Chicken meatballs


500g chicken mince
zest of 1 lemon, finely chopped
50g parmesan, grated
1 carrot, grated
1 egg
100g (1 cup) dry breadcrumbs
2 tbsp chopped parsley
oil for cooking


Preheat oven to 180C.
Mix the chicken mince with all the other ingredients, adding enough breadcrumbs to bring the mixture together.
Roll into 2cm balls.
Heat a heavy-based frying pan over a medium-high heat, add a splash of oil and cook the balls until golden brown all over.
Transfer to oven and bake until cooked through.
Variation: Substitute lemon zest and parsley for 1 tbsp sweet chilli sauce and 2 tbsp chopped coriander for Thai chicken balls.

Recipe from Goodfood