Wednesday, March 19, 2014

Recycling the Barley Pilaf

 Never underestimate the power of short-crust pastry.
I brushed these with an egg and cream wash, baked them in a 400 degree F. oven for about 30 minutes. You can make them, and then freeze them unbaked for future meals in a hurry, which is what I plan to do with the remaining barley.

1 comment:

pastcaring said...

Clever. But I am too full to think about food, sorry... xxx