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Going to do one in the week, we had excess pastry the other day so I froze it ready
Excess pastry????🙄🙄. Never any such thing in our house. After nearly half a century of making barely edible pastry finding a recipe that worked for me was amazing. I love nice fresh, crumbly pastry. I once, for some unfathomable reason, made a crustless quiche. What a letdown that was.
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