Pastries
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Shortcrust Pastry

Suitable for large or small pies, either sweet or savoury.

8 oz flour, giving 131/2 oz pastry

 

8 oz plain flour

2 oz white lard

2 oz hard margarine

Half teasp salt

About 2 tbsp cold water

 

Put the plain flour, white lard, margarine and salt in the processor.

Process briefly, until the mixture looks like fine breadcrumbs.

Now gently add the water while processing, until the mixture forms a soft, not sticky, dough ball.

Wrap in foil and allow resting in the fridge for 30 minutes. (It will stay in the fridge quite happily overnight).

Roll out the pastry on a floured board.

This mix will line a 9" pie dish, with enough over to make a simple lattice top.

Alternatively, it will line about 6 x 4" foil pie cases, allowing about 2 oz pastry for each.

 

 

Sweet Pastry

Just the job for making delicious flan cases for:

Lemon Meringue Pie, Pastry Cream and fruit, mincemeat,

or anything else that takes your fancy!

Makes 2 x 8" flan cases

 

3 oz margarine

2 oz caster sugar

1 egg

8 oz self-raising flour

a pinch of salt

Mix by the rubbing-in method, or use the food processor.

Penguin Cookery Book suggests you knead to work in any loose flour, and avoid adding water.

Kenwood recommend mixing half the flour with the margarine first using the K beater until creamy, adding the remaining flour and the salt for the last 30 seconds. They bind their mixture with a little water.

Press the pastry into a ball, and let it rest in the fridge for 30 minutes.

Roll out on a lightly floured surface with firm, even strokes.

Line your flan tin with the pastry, and bake blind if necessary.

 

Quick Flaky Pastry

 

8 oz plain flour

6 oz hard margarine

pinch of salt

cold water

 

Freeze the margarine so that it can be coarsely grated into the flour and salt. Dip the margarine into the flour to stop it sticking. Add sufficient water to make a dough.

Leave the mixture to rest for 30 minutes in the fridge.

 

Rough Puff Pastry

John Tovey's recipe.

 

1 lb strong plain white flour

8 oz margarine, cut into 16 pieces

8 oz lard, cut into 16 pieces

10 fl oz iced water with 1 tbsp lemon juice

pinch of salt

 

Sift the flour and salt into a mixing bowl.

Add the fat, flicking it around, but do not attempt to mix it in!

Make a well in the centre and pour in the water and lemon juice.

With a palette knife, make cuts across the mixture, turning the bowl. Work quickly.

Turn onto a floured board, and shape lightly into a brick shape.

Make 3 depressions widthways to trap air, and roll into an oblong 13" by 8".

Fold one third over into the centre, then the other third over that.Use the rolling pin to trap air. Rest for 5 minutes.

Make a turn with the pastry, then repeat the depressions and folding.

Do this 3 more times.

Wrap in foil or plastic and chill (preferably overnight).

Allow to reach room temperature before using.

 

Suet Crust Pastry

8 oz self-raising flour

4 oz suet

cold water

salt and pepper (for savoury pastry)

 

Mix flour and suet (with slat and papper if being used), and add sufficient water to form a dough.

Leave for 5 minutes only before rolling out to 1 cm thickness.

Pecan Pie

A Blue Peter recipe.

Shortcrust pastry, made with:

8 oz plain flour

2 oz marg + 2 oz lard

pinch salt

a little cold water

 

for the filling:

2 eggs

4 oz soft dark brown sugar

pinch salt

half teasp vanilla essence

11/2 oz melted butter

3 tbsp golden syrup (or maple syrup)

4 oz chopped hazelnuts or pecans

4 oz whole pecans to decorate

 

First make the shortcrust pastry, and leave it to rest in the fridge for 30 minutes.

Use it to line a loose-bottomed flan tin.

Preheat the oven to gas mark 4.

For the filling, whisk the two eggs.

Add the sugar, salt, vanilla essence, butter, and syrup and mix well.

Stir in the chopped nuts. Pour this filling into the pastry case.

Decorate with the whole pecan nuts, in an attractive herringbone pattern.

Cook in the centre of the oven for about 30 minutes.

Leave to cool before slicing.

Delicious hot or cold.

 

Pumpkin Pie

Pumpkin Pie, or Norfolk Million Pie (million deriving from the word melon).

Adapted from the Farmhouse Cookery book, with extra fruit and spices.

For 1 large pie or 9 individual pies

 

8 oz shortcrust pastry (i.e. 8 oz flour -> 13 oz total weight)

1 lb pumpkin flesh (the sweet variety Jackpot works well)

2 oz dark soft brown sugar

2 eggs

1 teasp ground nutmeg

1 teasp mixed spice

3 oz fruit (sultanas/ raisins) OR approx 1 tin evaporated milk OR 70g condensed milk

 

A little apricot jam or ginger marmalade

 

 

Prepare the pumpkin by halving, seeding, skinning and cutting into cubes.

Microwave it until tender, then mash using the potato masher, and allow cooling.

Add the other ingredients and mix well.

Line the pie tin (or 9 individual foil pie cases) with the shortcrust pastry, and spread a little of the apricot jam or ginger marmalade over.

Pour in the filling and even it out with a spoon.

Cover with a lattice of pastry strips.

Cook the large pie for 15 minutes at gas mark 6, reducing to gas mark 4 for a further 15 minutes.

Cook the individual pies for 20 minutes at gas mark 6.

 

 

Individual pies will have about 2 oz pastry lining, and about 2 oz filling, so weigh around 4 oz in total.

 

 

 

Pear Tart

Hazel's recipe.

 

2 - 3 large William pears, peeled, cored and quartered.

caster sugar for dusting

21/2 fl oz whipped double cream

French flan pastry:

8 oz plain flour

5 oz butter

2 oz chopped walnuts

4 oz caster sugar

2 teasp cinnamon

1 egg yolk

1 tbsp water

2 - 3 drops vanilla essence

First prepare the pastry:

Sift the flour and cinnamon and add the walnuts.

Rub in the butter. Add the sugar, egg yolk, water and vanilla essence, and work in.

Knead slightly.

Chill for 1 hour.

Line a 7 - 8" flan ring with about two-thirds of the pastry.

Cut the remainder of the pastry to fit the top, and remove a 21/2" diameter ring from the centre.

Fill with the pears.

Cover with the pastry.

Brush with water and dust with sugar.

Bake for 30 - 40 minutes at gas mark 6.

Serve warm or cold with cream in the centre.

 

 

 

 

 

 

Charlotte Russe

A college recipe.

For the sponge fingers (need only half):

4 egg yolks

2 oz caster sugar

1 fl oz hot water

4 egg whites

2 oz caster sugar

4 oz plain flour

For the Vanilla Bavarian Cream:

10 fl oz milk

2 egg yolks

1 oz caster sugar

1/2 oz gelatine

vanilla essence

5 fl oz cream

2 egg whites

2 oz caster sugar

Whisk the egg yolks, caster sugar and water to a foam.

Whisk the egg whites to a peak, and then gradually whisk in the rest of the sugar.

Fold this into the yolk mixture, then fold in the sieved flour.

Pipe this onto greaseproof paper and sprinkle with sugar.

Bake on gas mark 7 for 6 - 8 minutes.

Leave on the paper until cold.

Brink the milk to the boil.

Cream together the egg yolks and 1 oz sugar, and whisk into the milk.

Dissolve the gelatine in the hot liquid and add the vanilla essence to taste.

Leave until half set.

Now add the lightly whipped cream and meringue made of egg whites and the rest of the sugar.

Line your mould with a little jelly (decorated with angelica and cherries), and sponge fingers.

Pour in the cream and leave to set.

Trim the sponge fingers level with the cream before un-moulding.

 

Flan au Poire

A college recipe.

For the pastry:

8 oz plain flour

4 oz margarine

11/2 oz caster sugar

1 egg

For the pastry cream:

10 fl oz milk

1 egg

11/2 oz flour

2 - 3 drops vanilla essence

2 oz caster sugar

 

Pears

For the glaze:

10 fl oz boiled juice

1/2 oz custard powder dissolved in water

2 oz sugar

For the pastry:

Rub the margarine into the flour.

Cream the egg with the sugar, and add the two mixtures together to form a smooth paste.

Line an 8" flan ring.

Bake for 20 - 25 minutes at gas mark 5.

For the pastry cream:

Cream the egg and sugar then add the flour and vanilla essence.

Pour boiling milk on the mixture and whisk in.

Return to the pan and boil for 1 minute.

Pour in the pastry case.

Cover with slices of pear.

Glazing:

Whisk the custard powder into the boiling juice, add the sugar and boil for 1 or 2 minutes.

Glaze the fruit and decorate with cream.

Blackberry Exeter Pudding

 

11/2 lb suet crust pastry

1 lb apples

1 lb blackberries

1 lb breadcrumbs

4 oz shredded suet

8 oz honey

Line a greased pudding basin with two thirds of the pastry. Keep the rest for the lid.

Mix the suet, breadcrumbs and honey.

Place half the apples and blackberries in the bottom of the basin.

Cover with a layer of the crumb mix.

Repeat the layering process.

Place the rest of the pastry on top to form a lid.

Cover with greaseproof paper and pleated kitchen foil.

Steam for 21/2 - 3 hours.

 

Cold Weather Pudding

Auntie Ella's recipe.

 

4 oz breadcrumbs

2 oz self-raising flour

2 oz suet

2 oz currants

2 oz raisins

2 oz sultanas

2 oz sugar

1 oz candied peel

1 egg

1/4 teasp cinnamon or allspice

2/3 cup of milk

 

Preheat the oven to gas mark 4.

Mix all the ingredients together.

Grease a basin well, and add the mixture.

Bake for 1 hour in the centre of the oven.

 

Jam Roly Poly

A microwaved Roly Poly with jam filling.

 

4 oz self-raising flour

2 oz shredded vegetable suet

2 - 3 tbsp hot water

pinch of salt

6 tbsp jam of your choice

 

Sift the flour and salt into a mixing bowl. Add the suet and stir in well.

Now gradually add the hot water until a dough is formed.

Knead this dough until smooth.

On a floured work surface roll the mixture into a rectangle 1/4" thick, about 10" by 7".

Spread half the jam over the dough rectangle, leaving a clear border around the edge.

Roll up from the long edge, sealing the edge with a little water.

Place in an oblong dish and cover with cling film.

Cook in the microwave oven on HIGH for 4 - 5 minutes.

Just before serving heat the remainder of the jam and pour over the pudding.

Or serve with custard!

 

Spotted Dick

A microwaved Spotted Dick!

 

4 oz self-raising flour

2 oz shredded vegetable suet

2 - 3 tbsp hot water

pinch of salt

Currants, sultanas or similar fruit.

Sift the flour and salt into a mixing bowl

Add the suet and stir in well.

Now gradually add the hot water until a dough is formed.

Knead this dough until smooth.

On a floured work surface roll the mixture into a rectangle 1/4" thick, about 10" by 7".

Spread the fruit evenly over the rectangle.

Roll up from the long edge, sealing the edge with a little water.

Place in an oblong dish and cover with cling film.

Cook in the microwave oven on HIGH for 4 - 5 minutes.

Serve with custard!

 

Jalousie au Mincemeat

A college recipe.

 

1 lb puff pastry

1 lb mincemeat filling (or use frangipan)

1 oz sugar

For the frangipan filling:

2 oz margarine

2 oz caster sugar

1 egg

1 oz flour

1 oz ground almonds

almond essence

Roll the pastry out into two pieces, each 13" by 5".

Place one piece on a baking sheet.

Egg wash the border and spread the mincemeat (or frangipan) on the remainder.

Cut the top piece with a sharp knife and place on the bottom piece.

Flute the edge, wash with water, and sprinkle with sugar.

Cook for 25 - 30 minutes at gas mark 6.

To prepare the frangipan:

Cream the margarine and sugar.

Then add the egg, flour, almonds and essence.

Use the frangipan on the base, then top with apples or apricots.

Lemon Meringue Pie

Very nice hot or cold!

Makes one 8" pie

 

For the filling:

1 lemon

4 oz sugar

2 egg yolks

1 oz cornflour

10 fl oz water

1 oz butter

For the topping:

2 egg whites

3 oz sugar

To make the filling, cut the lemon into four pieces and place in the liquidiser together with the sugar, the egg yolks, the cornflour and the water.

Switch on at maximum speed for 10 to 20 seconds.

Pour through a mesh strainer into a pan, pressing well with a spoon to extract all the liquid.

Add the butter and cook the mixture, stirring constantly, until it thickens.

Continue cooking for 2 to 3 minutes, then remove the pan from the heat and and allow to cool.

When the mixture is cool, pour it into the flan case.

To make the topping, place the egg whites into a bowl and whisk on maximum speed until thick.

Sprinkle in one-third of the sugar during the last stage of whisking, continuing until the mixture is quite stiff.

Remove the bowl, and fold in the rest of the sugar by hand.

Pile the meringue on top of the filling, ensuring it comes right to the edges, then dust lightly with granulated sugar.

Cook at gas mark 2 for about 30 minutes until golden, and leave in the oven to cool.

 

Swiss Wine Torte

A college recipe.

 

thin 8" sweet pastry base

thin 8" sponge base

small tin of mixed fruit

For wine cream:

8 fl oz sweet white wine

4 oz caster sugar

1 egg yolk

5 fl oz lightly whipped cream

1 lemon, zest and juice

1/2 oz gelatine

Put the sponge on the pastry base inside a flan ring lined with card and greaseproof paper.

Bring the wine to the boil with the lemon zest and juice and 3 oz of the sugar.

Strain the mixture.

Cream the egg yolk and 1 oz of sugar.

Soak the gelatine in cold water.

Pour the boiling strained wine onto the yolk and sugar, add the soaked gelatine and allow it to dissolve. Leave until the point of setting then fold in the cream and pour onto the sponge.

When set, decorate with fruit.

Alternatively, the fruit can be added to the wine and gelatine mixture.

 

Tranche aux Fruits

A college recipe.

needs1 lb puff pastry

For the pastry cream:

10 fl oz milk

2 egg yolks

2 oz caster sugar

11/2 oz flour

vanilla essence

Mixed fruit

Cream

5 fl oz fruit glaze

Cut the pastry in half, and roll each piece to 12" by 5".

Place one piece on a baking tray, and egg wash the edges.

Fold over the other piece lengthways and cut out the centre.

Place the border of pastry on the other piece, press down well and flute the edges.

Egg wash and prick the base.

Cook at gas mark 6 for 20 minutes, then allow to cool.

For the pastry cream:

Cream the egg yolks and sugar, then add the flour and vanilla essence.

Pour boiling milk on the mixture and whisk in.

Return to the pan and boil for 1 minute.

Pour the pastry cream into the pastry case.

Fill with the fruit.

Glaze and decorate with cream.

 

Choux aux Peches

A college recipe.

6 fl oz water

3 oz margarine

3 oz strong plain flour

3 eggs

peaches

cream

Boil the water with the margarine. Add the flour all at once, stirring quickly with a spoon. Cook for one minute. Let the choux mixture cool, then add the beaten eggs.

When shiny and of dropping consistency pipe it into buns on lightly greased tray.

Cook for 45 minutes at gas mark 6.

Cool, then cut in half and fill with cream and fruit.

Dust with icing sugar.

Apple Strudel

A college recipe.

For the pastry:

8 oz strong plain flour

pinch of salt

4 fl oz warm water

1 fl oz vegetable oil

For the filling:

6 oz thinly sliced apple

2 oz bread or cake crumbs

1 oz ground almonds

2 oz sugar

1 oz sultanas

1 oz currants

2 oz melted butter

2 pinches of cinnamon

 

Sieve the flour and salt.

Add water and oil and mix to a dough. Knead until smooth.

Mask with oil and rest for half an hour.

Prepare the filling by mixing all the ingredients well.

Stretch out the pastry on a cloth.

Sprinkle on the filling.

Roll up and place on a baking tray.

Brush with melted butter.

Cook for 25 - 30 minutes at gas mark 6.

Sprinkle with icing sugar and serve with cream or custard.

 

 

 

 

Rich Bread and Butter Pudding

 

10 fl oz milk

2 fl oz double cream

grated rind of a lemon

2 oz caster sugar

2 eggs

8 slices bread, buttered

oz candied peel

3 oz dried fruit, to taste

nutmeg

Preheat the oven to gas mark 4.

Butter an ovenproof dish. Layer the buttered bread and the fruits.

Mix the milk, cream, sugar and eggs, and pour over the bread and fruit.

Allow to stand for 10 minutes, to allow the bread to absorb some of the liquid.

Sprinkle sugar and nutmeg over the top, cover with foil. Bake for 30 to 40 minutes.

 

Glaze for Flans

Use this glaze over any flan case filled with fruit. The glaze should be well flavoured.

 

2 -3 level teaspoons arrowroot

5 fl oz strained fruit juice

sugar if needed

lemon juice (optional)

2 level teaspoons of redcurrant jelly or apricot jam.

Colouring if needed.

Blend the arrowroot with a little juice.

Add, along with the rest of the juice and sugar, to a saucepan.

Boil until the syrup has gone clear and is of a coating consistency.

Add a squeeze of lemon juice, jelly or jam, and colouring.

The syrup should be fairly thick and well flavoured.

It should be used while still warm.

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