"So good, my husband and I fenced with our forks over the last few bites. I used rice wine vinegar instead of sherry vinegar and pecans instead of walnuts (since that's what I had on hand) and it was all good. The goat cheese crumbled to smithereens as I unwrapped it, which made me a bit nervous out of the chute, but I pressed it all back into discs, loaded on the crust, and gave the patties 20 minutes in the freezer before frying in a cast-iron skillet. Super duper good. Restaurant elegant. Thanks, Anne!"

"Oh, yeah, you definitely want to make this! It's so, so delicious. You do get a lot of pastry, so I use half the dough with 4 ramekins one night and save the other half in the freezer for another batch o' pies down the road. Great family dish. Put a green salad with a simple, tangy vinaigrette on the side for the grownups, and it's all good. This one's in our permanent rotation for fall / winter. Thanks, Anne! Keep 'em coming. -- Lafayette, CA

"So quick, easy and delicious! Didn't have wok oil so I used plain ole' peanut oil and added one minced, "thumb sized" piece of ginger to the chicken while it browned. Like others, I also scaled back on lemon curd, using just 3 oz of Trader Joe's brand. (Leaving plenty of leftover for scones the next morning ;-) A quick bit of juice from half the lemon and it was perfect. Better than a restaurant. Thanks, Rachael