Category Archives: Savoury Quiches/Pies/Patties

SAVOURY LUNCHEON SLICE

Posted on by
Reply

Mum used to make this slice to take on picnics or to family gatherings.  We always ate it cold and it was delicious.  I don’t think Corn & Bacon Spread is available anymore, but that’s OK as Mum didn’t put it in anyway.

Savoury Luncheon Slice

 

SAVOURY LUNCHEON SLICE

  • 250g shortcrust or puff pastry
  • 500g sausage meat
  • ½ cup chopped bacon
  • 1 chopped medium onion
  • 1 dessertspoon worcestershire sauce
  • 1 tablespoon tomato sauce
  • 2 cups cooked rice
  • ¼ cup fruit chutney
  • 2 thinly sliced tomatoes
  • salt & pepper
  • 1 tin Masterfoods Corn & Bacon Spread – optional
  • Milk for glazing

Mix together sausage meat, bacon, onion, chutney, tomato sauce, and worcestershire sauce.  Add rice, season well.  Mix well.  Line a lightly greased lamington tin with pastry.  Place half of the meat mixture on base spreading evenly over the pastry.  Spread the corn and bacon spread over the meat and then top with sliced tomatoes, salt and pepper.  Cover with remaining meat mixture.  Wet the edges of the extra pastry and place on top of pie to form a lid.  Trim edges and pinch together to seal pastry.  Glaze with milk and bake in a hot oven (220o) for 45-50 minutes.

 

 

 

 

 

 

 

 

MOCK FISH PATTIES

Posted on by
Reply

I guess these are the old version of American Hash Browns, maybe not quite so crunchy, but just as delicious.  Mum’s being making them since I was a little girl and they’ve always been one of my favourites.

Mock Fish

 

The old recipe is a bit faded at the edges but reads:

MOCK FISH PATTIES

  • 2 cups grated raw potato
  • 1 dessertspoon finely minced onion
  • 2 rounded tablespoons plain flour
  • ½ teaspoon salt,
  • 1 egg
  • pepper
  • 1 teaspoon chopped parsley
  • 1 dessertspoon anchovy essence (optional)

Combine potato with onion, flour, salt, pepper & parsley.  Add unbeaten egg and anchovy essence.  Mix well, drop spoonfuls in hot fat & fry until golden brown on both sides.  Flatten each piece with back of spoon as it cooks.

FOUR HOMEMADE PASTRY RECIPES

Posted on by
Reply

Posting last week’s recipe for the Hot Chicken & Asparagus Roll started me thinking about Mum’s recipes for homemade pastry.  The first one that came to mind was one that I’ve used many times.  At some stage I must have gotten the recipe from Mum and typed it up, it appears in my recipe folder as ‘Biscuit Pastry’ I’m not quite sure why as I’ve always used it as a sweet pie or tart base.  It is really good with lemon meringue pie and lemon tart .

Biscuit Pastry cropped

Looking through Mum’s handwritten recipes I found these three oldies as well.

PASTRY FOR PASTIES

Pastry for Pasties cropped

The family loved homemade pasties.  Mum would have made the pastry, rolled it out, cut it into circle shapes, (probably using a bread and butter plate or a saucer as a template) filled them with finely chopped steak, onions and potato and then folded them over and sealed them.

Pastry recipe:

  • 2 cups Self Raising flour
  • 2 cups plain flour
  • 125g lard
  • 125g dripping
  • 1 cup water

 

QUICK PASTRY

 

I’m not completely sure what Mum used this for, but I like the simplicity of just using flour and cream to make the dough.

Quick Pastry cropped

 

ROUGH PASTE

Rough Pastry cropped

I always thought Rough Pastry was a form of puff pastry, but this recipe seems to be something else again, maybe the rough just means that it’s easy to make?  It should have a lovely butter flavour though and now I’ve found it I’ll have to give it a try myself to how it works.

  • 250g plain flour
  • 90g lard
  • 90g margarine
  • 1 teaspoon baking powder
  • 1 egg yolk
  • ½ cup water
  • Squeeze lemon juice

 

EASY QUICHE

Posted on by
Reply

This recipe is great for when you don’t have a lot of time and need to feed the family quickly. Traditionally Mum used to make it on a Sunday night.

Easy Quiche cropped

EASY QUICHE

  • 3 eggs
  • ¾ cup Pastry Mix
  • 125g chopped bacon or ham
  • 125g grated cheese (optional)
  • 1 finely cut onion
  • 1½ cups milk
  • 1 tablespoon dried parsley
  • Pepper and salt to taste

Beat eggs – add other ingredients. Mix together well. Pour into greased dish. Bake moderate oven for ½ hour.