Thank you! Do hope you like it. I’ll use pastry base from the freezer to make a quick almond tart or quiche. I tend to have quite a few knocking about in the freezer so the filling I make can be divided up accordingly. Another idea would be to fill with some cheesy mash with a few fried onions added, top with sliced tomato and bake in a hot oven!! Or even fill with your choice of filling and then top with more leftover pastry from when you next make it, and then bake on the day. Hope that helps. Give me a shout if you’re unsure about anything 😊
@@CoeliacbyDesign Those ideas sound really delicious! Thanks so much for the suggestions :) Watching your videos is motivating me to do more with my diet than frozen meals that suit my dietary limits haha! Thanks again and will do!
Hi Liz, I found your video really interesting and helpful. Could I possibly ask. When I cook mince I normally dry fry first to get the fat out. Could I do this? Just wondering if the onion, carrots and celery would cook? Or if best to dry fry mince, then cook veg just after quickly. I’m definitely going to watch your pastry video. I would definitely agree with you Liz, about the pastry not always going to plan! Thank for the brilliant video Xx ☺️👍🏻
Hi Debbie, you can definitely dry fry the mince first to remove any fat (the mince I get from our local butcher is so lean, hardly any fat comes from it when I cook it, but I always remember my mum having to remove fat when she made cottage pie etc). If you add the onion, carrots and celery to the browned mince, and maybe cook for minute or so before adding the boiling water they will maybe gather a little more flavour. But, it would also work if you simply want to add them at the stage you’re adding your boiling water. Thanks for watching and being so supportive of the things I share. It means a lot 💞xxx
I love your channel but am concerned that I can't get the same ingredients in the U.S. that you use. Do you know of a flour sold here that replicates the flour you use?
@@helanna9843 thank you so much delighted you like the things I share. Whilst I’m not familiar with U.S. brands of gluten free flour I’ve had a quick google and Rob’s Red Mill and King Arthur’s gluten free flour looks like they should work for pastry making. You’re just really looking for a great gluten free all purpose flour (which we refer to as plain flour in the UK). There are also a few bloggers that make their own flour blend, so if you are still struggling to find something let me know and I’ll pop a few links through to their sites. Quick heads up, should you want to transform a gf all purpose flour into a self-rising (raising) flour add 1 level teaspoon of gluten free baking soda (baking powder) per 8oz of gf flour. Hope this helps. Liz x
Looks good enjoyed the video.
Thank you so much x
This looks so delicious, definitely giving this one a go! I like the idea for saving leftover pastry, what would you use the little frozen crust for?
Thank you! Do hope you like it. I’ll use pastry base from the freezer to make a quick almond tart or quiche. I tend to have quite a few knocking about in the freezer so the filling I make can be divided up accordingly. Another idea would be to fill with some cheesy mash with a few fried onions added, top with sliced tomato and bake in a hot oven!! Or even fill with your choice of filling and then top with more leftover pastry from when you next make it, and then bake on the day. Hope that helps. Give me a shout if you’re unsure about anything 😊
@@CoeliacbyDesign Those ideas sound really delicious! Thanks so much for the suggestions :) Watching your videos is motivating me to do more with my diet than frozen meals that suit my dietary limits haha! Thanks again and will do!
Hi Liz,
I found your video really interesting and helpful.
Could I possibly ask. When I cook mince I normally dry fry first to get the fat out.
Could I do this? Just wondering if the onion, carrots and celery would cook? Or if best to dry fry mince, then cook veg just after quickly.
I’m definitely going to watch your pastry video. I would definitely agree with you Liz, about the pastry not always going to plan!
Thank for the brilliant video
Xx ☺️👍🏻
Hi Debbie, you can definitely dry fry the mince first to remove any fat (the mince I get from our local butcher is so lean, hardly any fat comes from it when I cook it, but I always remember my mum having to remove fat when she made cottage pie etc). If you add the onion, carrots and celery to the browned mince, and maybe cook for minute or so before adding the boiling water they will maybe gather a little more flavour. But, it would also work if you simply want to add them at the stage you’re adding your boiling water. Thanks for watching and being so supportive of the things I share. It means a lot 💞xxx
I love your channel but am concerned that I can't get the same ingredients in the U.S. that you use. Do you know of a flour sold here that replicates the flour you use?
@@helanna9843 thank you so much delighted you like the things I share. Whilst I’m not familiar with U.S. brands of gluten free flour I’ve had a quick google and Rob’s Red Mill and King Arthur’s gluten free flour looks like they should work for pastry making. You’re just really looking for a great gluten free all purpose flour (which we refer to as plain flour in the UK). There are also a few bloggers that make their own flour blend, so if you are still struggling to find something let me know and I’ll pop a few links through to their sites. Quick heads up, should you want to transform a gf all purpose flour into a self-rising (raising) flour add 1 level teaspoon of gluten free baking soda (baking powder) per 8oz of gf flour. Hope this helps. Liz x
@@CoeliacbyDesign Thank you.