snack food

Unsure how to make a pork pie? This traditional hot water crust pastry filled with pork shoulder and belly will ensure success

Raised pork pie

pork shoulder,minced

pork belly,half

smoked bacon,cubed

½ tsp ground mace

nutmeg

tbsp fresh chopped sage

tsp fresh chopped thyme

salt

tsp white pepper

plain flour

lard

water

egg,beaten

gelatine leaves

chicken stock

Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.

To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.

Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.

Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.

Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.

Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight. Watch our <a href="http://www.bbcgoodfood.com/videos/techniques/how-make-pork-pie">pork pie video</a> for techniques and tips.

Impress guests at dinner parties with these moreish Bengali scotch eggs. They make a popular starter in an Indian menu, or as part of the snack spread

Bengali scotch eggs

eggs

lamb mince

garlic

bird’s eye chillies

coriander

tsp cumin

tsp chilli flakes

tsp garam masala

tsp coriander

tbsp vegetable oil

potato

chutney (optional)

panko breadcrumbs

Carefully lower the eggs into a pan of boiling water and set a timer for 6 mins. Remove the eggs from the pan and immediately transfer to a bowl of cold water. Once cooled, carefully peel off the shells.

Mix all the remaining ingredients for the scotch eggs (except the oil and potato) in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and add 1 tsp salt. Combine well. Heat the 4 tbsp oil in a frying pan. Add the mince mixture and cook for 3-4 mins until the colour changes to brown, stirring frequently. Add the mashed potato and mix well, then continue to cook for a further 2 mins. Remove from the heat and leave to cool.

Once cool, divide the mixture into four balls, and flatten them out so they fit around the boiled eggs and they&rsquo;re completely enclosed. Put the flour, egg and&nbsp;breadcrumbs into three shallow bowls. Roll a meat-wrapped egg in the flour first, shake off any excess, then dip into the beaten egg, followed by the breadcrumbs. Set aside and repeat with the remaining eggs.

Heat a heavy-based pan or <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> no more than half-full with the vegetable oil, to 160C or until a&nbsp;cube of bread turns light brown in 40 seconds. Carefully lower the eggs into the pan, cook a couple at a time for 5-6 mins, turning them in the oil until crisp and golden all over. Remove and drain on kitchen paper. Serve with your favourite chutney, if you like.

Everyone loves a party sausage roll and there is no way to please a crowd more than to serve up homemade ones. Here's a recipe that will impress.

Colin Fassnidge's lamb and harissa sausage rolls

olive oil

onion, finely chopped

garlic cloves, crushed

coriander seeds, crushed

tsp fennel seeds, crushed

harissa paste

(80 grams) panko breadcrumbs

(185 milliliters) milk

Tomato relish, to serve

unsalted butter,

tbs white vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Candied pecans is super easy to make on the stovetop with this recipe. These taste just like praline pecans and made with brown sugar, cinnamon, salt and cayenne.

Candied Pecans

pecan halves

brown sugar

tsp pure vanilla

tsp salt

tsp cinnamon

Add all the ingredients (except the pecans) to a frying pan or skillet.

Stir and cook over medium heat. The brown sugar and spices will dissolve into the water to look like a syrup. Bring to a boil and lower heat a little for it to simmer.

Continue to let the mixture simmer and for about 3 minutes.

Stir in the pecans to they are completely coated in the syrup mixture.

Continue to cook, stirring often, for a 2-3 more minutes.

Scoop out the candy coated pecans and place on a sheet of parchment paper or silicone baking sheet. Make sure the pecans are separated.

Let the pecans cool completely. Store in

This recipe was even BETTER than the seasoned ranch oyster cracker recipe we had been using. Why? Because of the cheese crackers. They added one more layer of cheese goodness to the flavors we had already become addicted to.

Homemade Seasoned Ranch Cheese Crackers

[2 packets Hidden Valley Ranch Salad Dressing Seasoning Mix]

Lemon Pepper

Teaspoons Dill Weed

Teaspoon Garlic Powder

Vegetable Oil

Combine all spices and the oil in a large bowl. Whisk to combine.

Add the cheese crackers and stir until they are coated completely. Be sure to scrape the bottom of the bowl and get all the delicious flavors on the crackers.

I use a large pot to bake my crackers because I find it easier to stir them. Feel free to use 2 sheet trays if you like.

Bake at 325 for 20 minutes, stirring 1/2 way through.

Cool completely and store in an airtight container.

https://www.youtube.com/watch?v=whiYqsX48gg

This recipe was even BETTER than the seasoned ranch oyster cracker recipe we had been using. Why? Because of the cheese crackers. They added one more layer of cheese goodness to the flavors we had already become addicted.

But we didn’t want to call them seasoned ranch cheese crackers. No. That was too boring for this amazing cracker. The flavors were strong and we kept coming back for more.
https://www.savoringthegood.com/homemade-seasoned-ranch-cheese-crackers

A classic French spice bread, this pain d&#039;epices recipe is made with rye flour and a warming blend of ground spices sweetened with honey. Learn how to make your very own pain d&#039;epice cake at home.

Pain d’epices Recipe – French Spice Bread

rye flour

ginger

cloves

cinnamon

tsp baking soda

tsp baking powder

honey

milk

tbsp sugar

butter (softened)

Preheat

Start by preheating your oven to 150˚C (300˚F), then line a loaf pan with baking paper or grease with butter.

Blend

Pop your rye flour into a large mixing bowl along with the ground ginger, cloves, cinnamon and nutmeg, baking soda and baking powder. Pour in the honey, give it a quick stir with a spoon, then blend using a handheld beater or stand mixer with paddle attachment on low speed.

Stir

Gradually stir in the following ingredients, one at a time: milk, sugar, egg, softened butter and salt.

Pour

Once the mixture is well combined, pour it out into a loaf pan. Don&#039;t forget to smooth out the top with the back of a spoon.

Bake

Bake for 45 mins or until a skewer poked into the middle comes out clean, then bask in the aromatic deliciousness of a slice of your freshly cooked pain d&#039;epices!

https://www.youtube.com/watch?v=u_WtQe5AKDM

A classic french spice bread, this pain d'epices is made with the traditional rye flour and a warming blend of ground spices sweetened with honey. It's basically gingerbread cake!

This recipe for French spice bread is super easy and very quick to make. No special ingredients or appliances necessary, and no need to wait for the dough to rise.

Pain d’epices recipe takes the cake (pardon the pun) for sheer aromatic deliciousness. Open that oven door and we promise the aroma of ginger, cloves, cinnamon and nutmeg will fill your house and set your tummy grumbling. Take a slice, slather with butter and serve with a glass of milk or a hot cup of tea. Bliss.

RECIPE STEPS
00:00 - How to Make Pain d'epices
00:04 - Make the cake batter
00:45 - Pour out into lined bread loaf tray
00:51 - Bake for 30-45 minutes

GET THE FULL RECIPE 
https://www.wandercooks.com/pain-depices-french-spice-cake-recipe/

SUBSCRIBE for fresh new food ideas and easy step-by-step recipes!
https://www.youtube.com/channel/UCnjl958yFQd7QkAIA5XgxGA?sub_confirmation=1

FOLLOW US ON SOCIAL
Instagram - https://www.instagram.com/wandercooks
Pinterest - https://www.pinterest.com/wandercooks
Facebook - https://www.facebook.com/wandercooks

Easy French Spice Cake - Pain d'epices [5 Min Prep!]

This recipe for chicken roll-ups come from a family cookbook. I’ve been making these for a few years now and any time I take them to a party they get snatched up before I can even blink! You won't be able to resist the savory cream cheese herb filling and the flaky crescent roll shell!

Chicken Roll-Ups

oz cream cheese (softened)

lemon juice

basil

onion salt

oregano

thyme

Salt and pepper

chicken

refrigerated crescent roll dough

Mix cream cheese, lemon juice, basil, onion salt, oregano, and thyme.

Add the chicken to the cream cheese mixer and mix well.

Separate the 2 cans of crescent roll dough into 8 rectangles.

Press the perforated edges together to seal the dough.

Spread about 1/4 cup of the cream cheese mixture over each dough rectangle.

Roll the dough, jellyroll fashion. Cut the roll into 4 pieces.

Place onto a baking sheet either lightly greased or lined with a silicone baking mat. Bake at 375 degrees for 12-15 minutes or until golden brown.

Serve warm. These do keep well in the fridge for a few days. I haven't ever frozen them but I have a feeling they would freeze just fine.

Everybody's favourite party food. John Torode's trick is to add water to the sausage mix, which makes the pastry puff up

Mini sausage rolls

garlic clove

parsley,

sausagemeat or sausages

pack ready-rolled puff pastry

Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.

Blend the sausagemeat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined.

Unroll the pastry onto a board and cut in half lengthways.

Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.

Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure.

Cut each roll into 10 pieces with a sharp knife, each about 2.5cm long, and arrange on a baking sheet. Will keep, covered and frozen, for one month.

Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.

A muffin with oodles of cheesy-flavour and perfect packed for a picnic or fresh-from-the-oven.

Savoury mighty muffins

225.00 gm self-raising flour

500.00 ml grated tasty cheese

mortadella, chopped

zucchini, grated

62.50 ml thinly sliced chives

62.50 gm fruit chutney

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6011387442001&=domain=taste

Top 9 snack food recipes from across the web

The most viewed snack food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Raised pork pie

Bengali scotch eggs

Colin Fassnidge's lamb and harissa ...

Candied Pecans

Homemade Seasoned Ranch Cheese Crac...

Pain d’epices Recipe – French Spice...

Chicken Roll-Ups

Mini sausage rolls

Savoury mighty muffins

Top 9 snack food recipes from across the web

The most viewed snack food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raised pork pie

Bengali scotch eggs

Colin Fassnidge's lamb and harissa ...

Candied Pecans

Homemade Seasoned Ranch Cheese Crac...

Pain d’epices Recipe – French Spice...

Chicken Roll-Ups

Mini sausage rolls

Savoury mighty muffins

The most viewed snack food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine