Friday 17 December, 2010 by jean
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Ive never figured out how to keep the kievs from leaking, so i’ve always cooked them in those underused cake tins.
I bought a good selection of party food last year when it was on offer and froze most of it (check before buying what can be frozen). Was great as a treat or for last minute guests during the year!
Make sure the kievs are very well chilled up to the last minute, so that the butter filling is very hard. Then preheat the oven to 20 degrees more than the instructions say. Turn the oven down to the recommended temperature as soon aw you put in the Kievs, and cook for the recommended time.