Categories
Pastry Vegetables and Salads

Onion Flan

Onion Flan
Ingredients
  • 625g shortcrust pastry
  • 12 medium onions, chopped
  • 60g butter
  • 2 tablespoons oil
  • 1 tablespoon plain flour
  • 4 eggs
  • ¾ cup cream
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • good pinch nutmeg
  • 1 cup grated Swiss cheese
  • A little extra butter
  • parsley to garnish (optional)
Instructions
  1. Line a lightly greased family Size flan with pastry. Prick well and bake in a moderately hot oven (200C) for 15 minutes. Meanwhile fry onions in the butter and oil over a low heat, stirring occasionally until tender but not brown, about half an hour. Sprinkle with flour, mix well and cook gently for 2 minutes. Cool slightly. In a mixing bowl beat the eggs with cream, salt, pepper and nutmeg. Gradually mix in the onions and half of the cheese. Adjust seasoning if necessary. Pour into partially baked pastry shell. Sprinkle on the rest of cheese and dot with a little butter. Bake in moderate oven (190C) for 25 to 30 minutes or until set and lightly browned. When cooked, place flan on top of a pudding basin. The removable base will quickly free the pastry shell from the sides of the flan. Garnish with parsley, if liked. Serve warm.
  2. Total time: 1 hour 20 min

 

Categories
Pastry Snacks

Savoury Pastry Portions

Savoury Pastry Portions
Ingredients
  • Puff Pastry
  • Grated Cheese
  • Spinach
  • Bacon
  • Egg, Beaten
Instructions
  1. Cut squares of pastry 10cm by 10cm.
  2. Place a small amount of spinach in one corner of pastry, topped with cheese and bacon, and then fold the opposite corner over it, to form a triangle. Press down sides and prod the top with a fork to allow air in. Brush over with egg and place in oven on moderate until golden brown.
  3. ENJOY!!!

 

Categories
Pastry Snacks

Hot Cheesie Triangles

Hot Cheesie Triangles
Ingredients
  • 15 sheets ready made filo pastry
  • 90 grams butter melted
  • Filling:
  • 200 grams fetta cheese, grated
  • 125 grams mature cheddar cheese
  • ¼ teaspoon ground nutmeg
  • ¼ cup snipped chives
  • black pepper
Instructions
  1. Preheat oven to 190 degrees C. Grease 2 large baking trays. For the filling, crumble the fetta cheese into a bowl. Stir in the cheddar cheese, chives and nutmeg. season to taste with pepper. Place a sheet of filo pastry on a cold, dry work surface; brush with melted butter. Cut filo in half, lengthways, with kitchen scissors. Fold each half in half lengthways and brush with more butter. Cover remaining pastry with clear plastic wrap. Put 4 level teaspoons of the filling on the lower corner of each strip. Fold the filo over the filling to form a triangle. Continue folding over along the pastry strip to form a triangular package, completely encasing the filling. Put on a baking tray. Fold the other pastry strip in the same way. Repeat with the remaining filo pastry and filling. Brush the triangles all over with melted butter. Bake for 15 minutes, or until crisp and golden brown. serve warm.
  2. Total time: 40 min

 

Categories
Pastry

Fruit Tarts

Fruit Tarts
These are great for your hungry little monsters when they come home from school with "mum I'm hungry, whats to eat"
Ingredients
  • 6 slices raisin bread
  • 2 x 125g ctns Vanilla Creme Fruche
  • Seasonal fruits (I use Kiwi fruit, Banana, Strawberries and Blueberries)
Instructions
  1. Preheat oven to 180 C. Remove crusts from raisin bread and use a rolling pin to roll the the bread firmly to flatten. Lightly grease a muffin pan with olive oil and press the bread slices into it. Bake in oven for 8 mins or until golden. Transfer to a wire rack and cool.
  2. Spoon in the fruche top with the your choice of fruit and serve.
  3. Total time: 20 min

 

Categories
Dessert Pastry

Apple Pie

Apple Pie
Author:
Ingredients
  • 1 cup plain flour
  • 1 cup self-raising flour
  • ½ teaspoon salt
  • 6 tblsp butter
  • 1 egg
  • 60ml milk
  • 2 tblsp castor sugar
  • 6 cooking apples
  • ½ cup sugar
  • 120ml water
  • 2 cloves
Instructions
  1. Peel, core and thinly slice the apples.
  2. Place in a large saucepan with sugar, water and cloves.
  3. Cook on low heat until apples are tender, then drain off any excess water.
  4. Sift flours and salt into a bowl.
  5. Rub butter into flour with fingertips until mixture resembles fine breadcrumbs.
  6. Beat egg, sugar and milk together.
  7. Make a well in the centre of dry ingredients and gradually add egg mixture, stirring with a knife to form a dry dough.
  8. Turn on to a lightly floured board and knead lightly.
  9. Cut into two pieces, one slightly larger than the other.
  10. Roll out the larger piece to line a 23 cm pie plate.
  11. Fill with cooked apples.
  12. Moisten the edges of the pastry with water.
  13. Roll out remaining pastry and cover the apples. Press edges together firmly.
  14. Trim the edge and decorate with pastry scraps.
  15. Make a hole in the centre and brush over with egg and milk.
  16. Bake in a moderate to hot oven for 30 to 40 minutes or until golden brown.
  17. Sprinkle the top with icing sugar.

 

Categories
Dessert Pastry

Almond Tart

Almond Tart
Ingredients
  • 125g rough puff pastry
  • ¼ cup cake crumbs
  • 2 tablespoons strawberry jam or lemon butter
  • 1 tablespoon sugar
  • A few drops of almond essence
  • 2 eggs, separated
  • 1 tablespoon ground almonds or coconut
  • 2 tablespoons castor sugar
Instructions
  1. Grease a 20cm Pie Plate. Roll out pastry thinly and line Pie Plate with it. Crimp the edge. Spread with jam. Combine egg yolks, ground almonds or coconut, cake crumbs, sugar and almond essence. Spread on pastry lined Pie plate. Beat egg whites until stiff, gradually add castor sugar and continue beating until sugar is dissolved. Spread meringue in peaks over pie. Bake in a hot oven (230 C) for 10 minuies then lower to 190 C for a further 20 minutes or until pastry is cooked and meringue lightly browned. 6 servings.

 

Categories
Baking Beef Pastry

Steak and kidney pie

Steak and kidney pie
Ingredients
  • 375g frozen puff pastry
  • 705g topside steak
  • 2 kidneys
  • 2 onions
  • 2 carrots
  • 1 bacon rasher
  • 4 tbls butter
  • 2 tbls flour
  • 2 cups water
  • 2 beef stock cubes
  • 1 tsp salt
Instructions
  1. Cut the steak and kidney into small cubes.
  2. Peel and chop pnions and carrots. Dice bacon.
  3. heat 2 tbls butter in a large pan and fry meat until browned.Remove from pan.
  4. Melt other 2 tbls butter in pan. Stir in the flour.
  5. Remove from heat and add water, stock cubes, salt and pepper.
  6. Return to the heat. Stir until the sauce boils and thickens.
  7. Put meat and vegetables back in pan. Cover and simmer until meat is tender - about 1¼ hours.
  8. Tip the meat into it a pie dish.
  9. Roll out thawed pastry until it is just a bit bigger than the pie plate.
  10. Cut a strip of pastry 1cm wide. Moisten the rim of the pie plate and place strip around the rim.
  11. Moisten the pastry strip and carefully place rolled out pastry over the top of the dish.
  12. Trim the edges of the pastry with a sharp knife. Seal and flute the edges.
  13. Glaze with egg and milk.

 

Categories
Beef Pastry

Pasties

Pasties
Ingredients
  • 250g topside steak
  • salt and pepper
  • 2 medium potatoes, peeled
  • 250g flaky or rough puff pastry
  • 1 onion, chopped
  • 1 egg, beaten
  • 1 tablespoon chopped parsley
Instructions
  1. Cut the meat and potatoes into small dice. Mix with the onion and parsley. Sprinkle with salt and pepper. Roll out the pastry thinly and cut into rounds using a saucer as a guide. Put some mixture on one half of each round, leaving a margin of pastry. Brush the edges with water, fold pastry over to form a half circle and seal the edges securely. Glaze with beaten egg and place on a Scone Tray. Bake in a hot oven (220°C) for 10 minutes, then reduce heat to moderate (180°C) and con tinue cooking until meat is tender, about 1 hour. Cover pastry with greaseproof paper for last ½ hour to prevent over-browning. Makes about 4 pasties

 

Categories
Beef Pastry

Meat Pie

Meat Pie
Ingredients
  • 1 cup plain flour
  • 1 cup self raising flour
  • ½ teaspoon salt
  • 6 tablespoons butter
  • 80 ml cold water
  • 500 grams steak mince
  • 1 onion, chopped
  • 1 teaspoon salt
  • pinch pepper
  • 1 carrot, grated
  • pinch mixed herbs
  • 60 ml water
  • 2 tablespoons plain flour
  • 3 tablespoons water extra
Instructions
  1. Put the mince, onion, seasonings, carrots and water in a pan and cook gently. Stir often until the meat is cooked. Blend the 2 tablespoons of plain flour with the extra water and stir into the meat to thicken. Leave this to cool while you make the pastry.
  2. Sift the flours and salt and rub in butter until it looks like breadcrumbs. MAke a well in the middle and add water while stirringwith a knife. This should make a dry dough. Put the dough on a floured surface and knead until smooth. Split it into two pieces, one a bit smaller and roll out the larger to fit a pie plate (about 20cm). Fill with the meat. Wet the edge of of the pie and roll out the rest of the pasty to fit the top. Cover the mince and press the edges together. Make a small hole in the middle for the steam to escape and brush with milk. Bake in a 200 degree Celsius oven for 30 minutes or until it goes golden on top.

 

Categories
Pastry

Short Pastry

Short Pastry
Ingredients
  • 1 cup plain flour
  • 6 tablespoons butter
  • 1 cup self-raising flour
  • 80 ml cold water
  • ½ teaspoon salt
Instructions
  1. Sift flours and salt into a bowl. Rub butter into the flour with fingertips until mixture resembles fine breadcrumbs. Make a well in the centre and gradually add water, stirring with a knife to make a dry dough. Turn on to a lightly floured surface and knead lightly until smooth. Use as needed.