Awardwinning perforated design for even baking, golden brown finishes and perfectly crisp crusts. The awardwinning design keeps crispness in and allows moisture to escape, for crisp pastry and no soggy bottoms.
Crusty Bake Baking Tray Ideal formaking brownies,
Crusty Bake Pizza Tray Create that perfect crispy base on your pizza! Features aerating holes to crisp the dough during cooking. 32cm. 3536463 £8.99
swiss rolls, flapjacks, biscuits and for general roasting and grilling.
24cmx18cm 3536458 £6.99 39cmx27cm 3536442 £11.49
no soggy bottoms with Crusty Bake
Crusty Bake Fluted Flan Tin Make delicious quiches, flans and tarts. 18cm x 3cm 3536479 £10.49 20cm x 3cm 3536484 £10.99 23cm x 3cm 3536490 £11.49 25cm x 3cm 3536505 £12.99 30cm x 3cm 3536510 £14.99
Crusty Bake 12 Hole Shallow Baking Pan
Crusty Bake Deep Pie Pan Withperforationsalongthebaseandsidesto removemoisture.23cmx5cm. 3536395 £7.99
Perfect for bakingmince pies, jam tarts and canapés. 32cmx 24cm. 3536437 £8.49
Items not available in-store are available online at www.homehardware.co.uk
quiches & tarts... perfect for parties & buffets!
Non-Stick Fluted Round Flan/Quiche Tin Perfect for quiches and flans. 20cm 3533038 £10.99 23cm 3533017 £11.49 25cm 3532977 £12.49 30cm 3533059 £13.99
Non-StickDouble LayeredBaking Tray
Non-Stick Fluted Loose Base Rectangular Flan/Quiche Tray Featuring a loose base for easy removal and fluted sides. 31cm x 21cm. 3533169 £13.99
Non-Stick Tartlet Tins x6 Ideal for making individual tartlets, quiches and pastries. 10cm. 3539923 £6.79
Non-stick, heavy duty baking tray. Featuring a double layer to prevent hot spots whilst cooking. 35cm x 28cm. 3533043 £12.99
Greek Style Spinach, Feta & Halloumi Pie A deliciously authentic Greek pie with a flavoursome filling & a golden, crispy puff crust.
Recipe Card available via www.homehardware.co.uk
INGREDIENTS 1 tbsp olive oil 1 tsp salt 300g fresh baby spinach 1 tsp freshlymilled black pepper 225gHalloumi cheese 200g feta cheese crumbled 2 tbsp toasted pine nuts 1 lemon 320g ready roll puff pastry 1medium free range egg beaten
Pour a little olive oil into a large non-stick pan, add a sprinkle of salt and finally place the spinach on top. Cook the spinach for 5-6minutes until wilted and reduced by half its volume, spinach is full of water so its important to cook well to allow us to remove the water when cooked, otherwise the pastry will go soggy when baked. Once the spinach is wilted remove from the pan and transfer into a sieve and leave to drain. Toast the pine nuts in a dry non-stick frying pan for 4-5minutes until golden, making sure you keep stirring them around as they can easily burn if not watched carefully. When the spinach is cooled squeeze all the water out using your hands, then place in a mixing bowl with the grated halloumi and crumbled feta cheese. Add in the toasted nuts and lemon zest and season with only a little black pepper as the cheeses are salty. Mix together to put to one side ready for when you need it. Roll out the puff pastry and place the spinach filling down the centre like a large sausage roll. Brush the edges with beaten egg and fold the pastry over to encase the filling. Crimp the edges of the pastry to make sure nothing leaks out while baking. Place the pie carefully onto a Crusty Bake tray and brush the top with the remaining beaten egg and sprinkle with the coriander, mustard and cumin seeds. Bake in a pre-heated oven 180c/160c fan/gas mark 4 for 25-30minutes or until golden and crisp.