(1 - 7 below from Kim 13 Nov 08)
2 cups plain baking
Sift flour and salt
into a bowl. Cut ¼ of the butter into the flour until it resemble
fine breadcrumbs. Add sufficient water to mix to a stiff dough. On a lightly
floured board roll out dough to a rectangle 0.5-1cm thick. Dot two thirds
with a third of the remaining butter to within 1cm of the dough edge.
Fold one third of pastry without any butter on it to the middle of the
pastry. Fold the buttered section over to the folded edge. Seal the edges
with a rolling pin and mark the dough with the rolling pin to form corrugations.
Give the pastry a half turn. Roll into rectangle. Repeat the folding and
rolling processes twice more until all the butter is used, chilling the
pastry for 5 minutes between rollings if possible. Use as required for
savoury pies and Vol au Vents.
2 cups baking flour
Sift flour and salt
together. Cut in the butter until it resembles fine breadcrumbs. Mix to
a stiff dough with a little water. Roll out very lightly and do not handle
more than is necessary. Use as required for sweet or savoury pies and
tarts, and quiches.
4 cups flour
Put all ingredients
into bowl. Stir with a knife. Add warmish tap water little by little.
Mix with hands. Add just enough water to have no mix left. Pick out 4cm
balls, roll flat to 3-4mm thickness. Cook under grill approx 2 minutes
each side. Extras to add: garlic, caraway, chilli, dill, etc.
4.Family Chicken Pie
8 boneless chicken
1 cup chicken stock
Cut chicken into
2.5cm cubes. Heat oil in large saucepan. Add bacon, mushrooms, onion and
garlic. Cook until onion is clear. Stir in flour and cook until frothy.
Gradually add stock and bring to the boil. Add chicken, herbs, milk, salt
(and pepper) to taste. Reduce heat and cook gently for 20 minutes or until
juices run clear when tested, stirring occasionally. Remove from heat
and allow to cool. (Stir in corn). Pour chicken mixture into a 20cm pie
dish. Brush edge of dish with water. On a lightly floured board roll out
pastry to a circle large enough to fit top of pie dish. Carefully place
pastry over filling. Press edges firmly to seal then trim. Decorate pie
with pastry trimmings. Cut steam holes in centre of pastry top. Brush
pastry with egg yolk. Bake at 220c for 20 minutes or until pastry is golden
and well risen.
5.Spicy Tomato Bacon Soup
Saute onion, carrot and celery. Add bacon, garlic and chilli. Cook for a bit. Add tomato paste, tomatoes, stock or water and bouquet garni. Cover and bring to the boil. Simmer for 10 – 15 minutes. Remove bouquet garni if desired. Puree and reheat to serve.
3 cups baking flour
Sift flour, baking powder and salt into a bowl. Cut butter in until it resembles fine breadcrumbs. Add milk and mix quickly to a soft dough with a knife. Lightly knead. Lightly dust an oven tray with flour. Press scone dough out onto this. Cut into 12 even sized pieces. Leave a 2cm space between scones. Brush tops with milk. Bake at 220c for 10 minutes or until golden brown.
7.Blisters (savoury biscuit)
50 – 60g butter
Sift dry ingredients together. Rub in butter and add cheese. Combine to a stiff dough with chilled water. Halve mixture and roll out thinly on baking tray before cutting into fingers. Mixture should make 2 baking trays. Bake at 190c till crispy.