You can make these to go with pre-dinner drinks, for a picnic, for a party or as a supper dish. They’re great hot or cold and that makes them very versatile.
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Tag Archives: pastry
ITALIAN CROSTOLI FRITTERS
It always surprises me with these recipes of Mum’s, I think that a dish is new and modern and then I find a handwritten or printed recipe from years back. While Italians have been eating crostoli for generations when Mum cut this recipe out back in 1994 it must have seemed quite new to her.
SAVOURY LUNCHEON SLICE
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
- 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.
FOUR HOMEMADE PASTRY RECIPES
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 .
Looking through Mum’s handwritten recipes I found these three oldies as well.
PASTRY FOR PASTIES
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.
ROUGH PASTE
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
SAVORY MINCE PINWHEELS
Back in the 1990s these would often be handed around at a party or before dinner. I haven’t made them for a long time, but I think they’d still work well today. I like the tip of converting the recipe into sausage rolls if you don’t want to use them as savouries.
FRENCH PEAR TART
This is actually one of my recipes from the early days of my dinner party hosting. Since I starting this blog I find myself remembering and cooking not only Mum’s old recipes but my own as well. I served this a couple of weekends ago at lunch for a group of friends. It originally came from the Anne Marshall New Idea Cookbook published in 1976. It’s great warm or cold.
FRENCH PEAR TART
185g Rich Short Crust Pastry (see below)
- Filling:
- 3 ripe dessert pears
- 1 egg
- 2 tablespoons castor sugar
- ¼ teaspoon salt
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ½ teaspoon finely grated lemon peel
- 250ml (1 cup) sour cream
- Topping:
- 2 tablespoons plain flour, sifted
- 3 tablespoons brown sugar
- ¼ teaspoon ground nutmeg
- 60g (2 tablespoons) butter
Make pastry and chill according to directions. Roll pastry out and line a 20-23 cm (8-9 inch) flan tin or glazed ovenproof flan dish. Trim and decorate edge and prick base. Chill while preparing filling.
Filling: Peel pears, cut in half lengthways and remove core. Place pears neatly in pastry tart shell, narrow tops towards centre. Beat egg, stir in sugar, salt, spices, lemon rind and sour cream. Pour neatly over pears.
Topping: Mix flour with brown sugar and nutmeg and rub in the butter to make coarse crumbs. Sprinkle over top of tart.
Bake in centre of a hot oven at 200ºC (400ºF) for 25 minutes or until filling is set. Cool on a wire cooling tray. Serve French Pear Tart cold or warm as a dessert or with coffee. It’s delicious. Serves 6.
RICH SHORT CRUST PASTRY
- 185g (1½ cups) plain flour
- Pinch of salt
- 125 (4 tablespoons) butter
- 30g (2 tablespoons) castor sugar
- 1 egg yolk
- 1-2 tablespoons cold water
Sift flour and salt into a cold mixing bowl. Cut butter into flour with a round bladed knife, then mix in with cool fingertips until mixture resembles fine breadcrumbs. Stir in castor sugar with knife.
Mix egg yolk with cold water and mix into flour gradually with a round bladed knife until mixture forms a dough which leaves sides of bowl cleanly. Knead very gently until smooth. Wrap in greaseproof paper and chill for at least 30 minutes before use. Roll out and use according to particular recipe.
Beb's Recipe Drawer 