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Biscuit Pastry Crust


  • 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.
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

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

  • 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


  • 3 tablespoonfuls of self raising flour
  • 2 tablespoonfuls of semolina
  • pinch of salt

Mix all together with a little cold water.
This filled with stewed rhubarb makes tarts or pies.

Short Pastry


  • 1 pound of flour
  • 2 ounces of sugar
  • 8 ounces of butter
  • 1/2 cup of water

Mix ingredients together, roll to desired shape and bake in a moderate oven for 30 minutes.

Steak Pie Pastry


  • 9 ounces of flour
  • 3 ounces of margarine
  • 3 ounces of lard
  • 1 pinch of salt
  • Water


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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