tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ FIND READY- MADE

puff, fi lo and short­crust pastry in the freezer aisle of your su­per­mar­ket.

+ FOR A MORE

fam­ily friendly ver­sion of the chick­pea pot pies, sub­sti­tute chorizo for cooked pork or beef sausages ( per­fect for left­overs) and omit the chilli fl akes.

+ WE USED CHIVES

in the break­fast pot pies, but you can add any of your favourite herbs – try basil, pars­ley or oregano.

+ CHOP A

store- bought bar­be­cued chicken for the chicken and kale pies, or use poached chicken breast. Once again, it’s a great way to use up last night’s left­overs.

+ FIND MORE

tasty, warm­ing recipes in­side the win­ter is­sue of donna hay mag­a­zine, out to­mor­row, May 12.

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