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Pies and Tarts
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.
Ham and Egg PiesIngredients:
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.
Leche Flan (Crème Caramel)
Recipe from Chiqui Villa-Real, Philippines
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.
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.
Preparation time: 15 minutes + 3-4 hours refrigeration time
Cooking time : 1 hour
Little Meat PiesIngredients:
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.
Bake in moderate oven for 30 minutes.
Maids of HonourIngredients:
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 PieIngredients:
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.
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.
Rhubarb Cornflake PieIngredients:
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.
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