A warming treat, buttery and garlicy filling and delicious with our signature homemade poppy seed shortcrust pastry.
Small - Approx weight 205g
Reheating advice from Mrs C Smith:
I re-heated as per instructions but found that they became rather hard and dried up. Gluten-free pastry tends in any case to be drier than regular pastry.
So with the second lot, I wrapped them in foil to stop them drying out, and also turned up the temperature to 5 or 6 to compensate for the wrapping. I also found it took a good 25 - 30 minutes to become piping hot. They remained moist and crumbly with this treatment.
