Biscuit Pastry Crust
Ingredients:
- 1/2 pound of flour
- 1/2 level teaspoon of salt
- 1 teaspoon of castor sugar
- 4 ounces of margarine
- 1 egg yolk
- milk or water to mix to a firm paste.
Methodology:
Sieve the flour with the salt and sugar into a bowl. Rub in the margarine.
Add a beaten egg-yolk and enough milk or water to make a firm paste.
Roll the mixture lightly, and use only for sweet pies and tarts.
It's ideal for fruit flans.
Pastry Cases
- 1/4 pound of plain flour
- 1/2 teaspoonful of salt
- 2 ounces of margarine
- Cold water
for filling tarts
- 4 ounces of ground almond
- 1 egg white
- 4 ounces of castor sugar
- Raspberry jam
- 1 teaspoonful of lemon juice
Methodology:
Put almond in a small bowl with the sugar. Mix well together. Whip egg white
till stiff paste. Fire in moderate oven. Regulo mark 4 for around 20 minutes.
Pastry Cups
Ingredients:
- 6 ounces flour
- 3 ounces margarine
- Pinch of salt
- Cold water
Methodology: Sift flour and salt. Rub in margarine until mixture resembles fine breadcrumbs.
Add just enough cold water to form stiff paste.
Knead lightly on a floured board.
Roll out thin and line patty tins.
Cut rounds to cover top.
Fill with meat mixtures and bake about 30 minutes in medium oven. (Regulo 3-4)
Semolina Pastry
Ingredients:
- 3 tablespoonfuls of self raising flour
- 2 tablespoonfuls of semolina
- pinch of salt
Methodology:
Mix all together with a little cold water.
This filled with stewed rhubarb makes tarts or pies.
Short Pastry
Ingredients:
- 1 pound of flour
- 2 ounces of sugar
- 8 ounces of butter
- 1/2 cup of water
Methodology:
Mix ingredients together, roll to desired shape and bake in a moderate oven for 30 minutes.
Steak Pie Pastry
Ingredients:
- 9 ounces of flour
- 3 ounces of margarine
- 3 ounces of lard
- 1 pinch of salt
- Water
Methodology:
Half margarine and lard into two (four pieces altogether).
Mix one piece through the flour, then mix with water to a stiff dough.
Roll out and spread one piece across three quarters then fold over and repeat till fat is used up.
Bake in a moderate oven.
Page Last Updated - 18/03/2008
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