After seeing Seadragon's Dim Sum Chicken Pies, my hands are itching to make some. I'm also using the recipe from the book 'Chinese Dim Sum in Pictures', which is the same as Seadragon's. But I used all butter for the pastry cases and used smaller fluted moulds. The filling is prepared using a recipe from KC.
These are my Chicken Dim Sum Tartlets.
I really shouldn't have made mini ones, as they are so addictive and I had stop myself from popping them one by one into my mouth. Hubby also couldn't stop eating.
Also made a few items yesterday (should have posted them together in yesterday's post)
A basic tomato sauce which I plan to use for pastas and pizzas. Recipe courtesy of Giselle of KC.
Great as a dip for warm, toasted foccacia.
Grilled a chicken for a simple dinner, using Gina's recipe. Pardon my poor presentation skills on this, though it doesn't look impressive in this picture, the taste is fantastic.
Lastly, a simple pound cake for dessert.