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Bridie

 Ingredients:
  • 450g (1 pound) minced, or ground beef
  • 1 onion
  • 50g (2 ounces) beef suet
  • Salt and pepper to season to taste
  • 450g (1 pound) shortcrust pastry.
Methodology: Preheat the oven to 400 def. F., 200 deg. C., Gas Mark 6.
Finely chop onion and fry off with the minced beef, add the suet and mix thoroughly.
Season to taste.
When cool, roll out shortcrust pastry and cut into 8 inch (20.5 cm) rounds.
Place cooled minced beef in centre of each round and fold over to form an envelope.
Brush with egg wash and bake in oven for 15 minutes.

Coconut Filling

Ingredients:

  • 1 cupful of desiccated coconut
  • 2 white of eggs
  • 1/2 cup of sugar


Methodology:
Beat white of eggs until stiff. Mix in sugar and then stir in coconut.


Ham and Egg Pies

Ingredients:
  • 1/2 pound of ham


  • 2 eggs
  • Pepper
Methodology: In place of ham, sausage can be used or a mixture of the two.
Trim ham, cut into small pieces.
Arrange in base of pastry tins.
Beat egg slightly, add a dash of pepper and pour over the bacon.
Cover with pastry.
  • Seal with pastry lids.
  • Bake in a moderate oven for 30 minutes.

    Leche Flan (Crème Caramel)
    Recipe from Chiqui Villa-Real, Philippines
    Ingredients:
    • 150 g (1 cup) brown sugar
    • 60 mi (¼ cup) water
    • 6 eggs + 2 extra yolks
    • 300 g (1 ½ cups) white granulated sugar
    • 375 ml (1 ½ cups) evaporated milk
    • Zest of Dayap (key lime) , or 1 lemon or lime
    Methodology:
    1. To make the caramel base, combine brown sugar and water in a saucepan.
    Allow sugar to melt over low heat until a syrup forms.
    Pour immediately into two llaneras or one loaf tin.
    Tilt pan(s)to make sure syrup coats bottom of the pans evenly.
    Set aside.
    2. Lightly beat the whole eggs and extra egg yolks in a mixing bowl.
    Add sugar and evaporated milk and stir to mix.
    Strain into prepared pan(s), then stir in the dayap zest.
    3. Cover pan(s) with foil and place in a steamer and cook for 50 minutes to 1 hour or until Leche Flan is firm to the touch.
    Let it cool.
    Chill 3 to 4 hours refrigerate overnight before serving.
    4. To serve, run a spatula or knife along the edge of the pan to loosen the flan.
    Turn out onto a serving platter.
    Serves 4
    Preparation time: 15 minutes + 3-4 hours refrigeration time
    Cooking time : 1 hour

    Little Meat Pies

    Ingredients:
    • 6 ounces cooked meat
    • 1 cupful gravy or thin sauce
    • 1 tomato
    Methodology: Use any kind of cooked meat or mince.
    Trim any skin or fat from meat, cut into fine dice.
    Divide meat into pastry lined tins.
    Put slice of tomato on top.
    Pour over a tablespoon of gravy and cover with lid of pastry.
    Seal.
    Bake in moderate oven for 30 minutes.

    Maids of Honour

    Ingredients:
    • 1 pint of milk
    • 8 ounces plain flour
    • 1 teaspoon of rennet
    • Pinch of salt
    • 81/2 ounces of butter


    • 1 teaspoon of lemon juice
    • Cold water to mix
    • 1 egg
    • 1 teaspoon of brandy
    • 21/2 ounces castor sugar


    • 1 dessertspoon potato (sieved)
    • Rind and juice of 1 lemon
    • 11/2 ounces ground almond and almond essence

    • Pinch of nutmeg.
    Methodology: Make junket, when firm put in muslin bag to drain (12 to 24 hours).
    Make rough puff pastry and line patty tins.
    Take curds from muslin and seive with butter, beat egg, brandy and sugar add to curds and beat well.
    Beat in potato, lemon rind and juice.
    Stir in ground almonds, essence and nutmeg.
    Bake at 425 degrees for 10 minutes, reduce to 400 degrees for further 10 to 16 minutes.
    Makes 12 tarts.

    Orange Meringue Pie

     Ingredients:
    • 4 ounces plain flour
    • Pinch of salt
    • 11/2 ounces of margarine

    • 1/2 ounce lard

    • Cold water
    • 91/2 ounce pure orange juice

      5 level tablespoons cornflour
    • 5 level tablespoons caster sugar
    • 2 eggs
    • 4 ounces caster sugar - for meringue
    • Cherries and angelica - for decoration
    Methodology: Sieve the flour and salt into a basin.
    Rub in the fats and mix to a light but dry dough with cold water.
    Roll out and use to line a 7 inch pie plate, prick and bake "blind" in oven; electricity 425 degrees or gas mark 7.
    Set aside to cool.
    Blend the cornflour with a little of the orange juice.
    Pour remaining orange juice into a saucepan with the sugar and heat.
    Pour heated orange juice onto blended cornflour, return to pan, bring to boil and boil for 3 minutes, stirring all the time.
    Col slightly, then stir in the egg yolks.
    Allow to cool.
    Pour orange filling into pastry case.
    Whisk the egg whites until stiff, gradually whisk in three-quarters of the caster sugar, then fold in the remainder.
    Pile the meringue on top of the orange filling and decorate with cherries and angelica.
    Leave in oven for a few minutes.
    Electricity 400 degrees or gas mark 6 until meringue is slightly browned.
    Serve hot or cold.

    Pie Pie

    Ingredients:

      Pastry
    • 8 ounces flour
    • 1 egg yolk
    • 4 ounces margarine
    • Pinch of salt
    • 1 dessertspoon water
      Filling
    • 2 eggs
    • 4 ounces grated cheese
    • 1/2 pint of milk or stock

    • 6-8 ounces of shrimps or prawns
    • Dish of lemon juice.
    • Salt and pepper
    Methodology: Pastry: Sieve flour, salt into basin,
    rub in fat until it looks like breadcrumbs
    Make a well in centre add yolk and water. Mix in with hand.

    Filling Line a 7 inch tin with half the pastry.
    Toss the prawns/shrimps in a little butter and place in pastry case.
    Beat eggs in a bowl and add heated milk.
    Pour mixture into pastry case.
    Sprinkle with grated cheese.
    Cover with other half of pastry.
    Bake in moderate oven for 55 minutes.


    Rhubarb Cornflake Pie

    Ingredients:
    • 1 pound of rhubarb
    • 4 cups of cornflakes
    • 1/4 cup of margarine

    • 1/4 cup sugar

    Methodology: Roll cornflakes until ground.
    Melt margarine in deep pie dish.
    Add cornflakes, sugar.
    Mix well, press this pastry firmly round edges of dish.
    Put in cool place to firm for 3 hours.
    Stew rhubarb - cool.
    Just before putting on table, fill cornflake case with rhubarb.
    Serve with cold custard.

    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 rhubard makes tarts or pies.


    Treacle Tart

     Ingredients:
    • Shortcrust pastry
      Filling:
    • 2 ounces brown breadcrumbs
    • 6 ounces golden syrup
    • 1/4 level teaspoon ground ginger



    • Rind and juice of 1/2 lemon



    • 1 dessertspoonful of Demerara sugar
    Methodology: Line plate with pastry.
    Sprinkle with half breadcrumbs, pour in syrup and scatter with ground ginger, rind and juice of lemon.
    Add rest of breadcrumbs.
    Cover with rest of pastry.
    Bake in oven at 400 degrees for 10 minutes.
    Reduce to 375 degrees for a further 35 minutes.
    • Page Last Updated - 17/06/2008
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