PLATE CERAMIC RECIPES

Steps:

• In a large bowl mix the soups.
• Whisk well.
• Add the milk and pepper.
• Whisk well.
•  Add the cooked chicken and the mixed vegetables.
• Mix and coat well with the soup mixture.
• Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
• Pour in your filling and distribute it evenly.
• Unroll the second pie crust.
• Place it over the top of the filling.
• The edges of the crust will hang over the pie plate and this is normal.
• Now, tuck the edges of the crust into the pie plate all the way around.
• Take a knife and cut holes into the top of the crust for ventilation.
• Brush the top of the crust with egg white (I used a whole egg- either is fine.)
• Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top  crust is light brown and the filling is heated thoroughly.
• Serve it up.

Steps:

• Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples.
• Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
• To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
• Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
• Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.