SNACKS
SAUSAGE ROLLS:
Ingredients:
6 slices of bread,1/2 cup of hot water,2kg(4lb)sausage mince,1 onion ,finely chopped,1/2 tsp mixed herbs,750g(240z)pack of ready rolled puff pastry,(if using frozen pastry, thaw first),1 egg beaten
salt & pepper to taste
Method:
Remove crusts from bread and soak in hot water for 5 mins,then squeeze to remove excess water,combine the bread in a bowl with the onion and sausage,herbs and salt&pepper
and place in an icing bag.
Cut the sheets of pastry in half and pipe the filling along the both the long edges of the pastry,turn the edges in over the filling and then turn again,so that the filling is totally incased in the pastry.
Repeat the process, till all the filling and pastry is used.
Score the pastry at 5cm (2") intervals and brush with beaten egg.
Bake at 230c(450f) on a greased oven slide for 20 minutes, then reduce temperature to 180c(350f) and bake for a further 10-15 minutes
When done, slice along scored lines.
and serve... makes about 48 rolls
( and Bob's yer uncle)
SAVOURY PUFFS
Ingredients
1 packet choux pastry,2tbs butter,1 1/2tbs plain flour,1/2 cup milk,1/2 cup chopped cooked chicken(you can also use,salmon,tuna,sweet corn,mushrooms, asparagus anything savoury,or a combination of these).
Method
Preheat oven to 220c(425f),place the choux pastry mixture(1tsp)on a baking tray(lined with non stick baking paper)make 24 puffs,bake for 15 minutes,reduce the temperature to 180c(350f)and cook till puffs are golden brown(15-20 minutes).
Filling
Melt butter,add the flour and cook for 1 minute,add the milk gradually, stirring constantly,cook for 1 minute,add the savoury food and keep hot.
Place the puffs on a cake cooler and partly split to release steam,remove any soft bits of the mixture from the centre,place the filling into the puffs and replace the tops, adjust oven temperature to 150c(300f),put the puffs back in the oven for 10 minutes to heat through,garnish with herb of your choice and serve....makes 24
CURRIED MEAT PASTRIES
Ingredients
375g(12oz)minced steak,30g(1oz)butter,1 clove garlic(crushed),1 large onion(finely chopped),1/2 tsp ground ginger,1/2 tsp tumeric,2tsp curry powder,1/2 tsp paprika,1/4 cup tomato sauce(ketsup),1/2 cup water,1tbsp fruit chutney,1 egg yolk,1tbsp water(extra)500g(1lb)packaged puff pastry , salt and pepper
Method
Heat butter in a pan,add meat, and chopped onion, and garlic,cook stirring, until meat is golden brown(make sure meat has no hard lumps)pour off any surplus fat, add chilli powder,ginger,turmeric,paprika, curry powder,tomato sauce, water and fruit chutney, season with salt and pepper, mix well.
Simmer gently ,uncovered for 15 minutes, or until mixture is very thick (let cool completely).
Roll out half the pastry to a 30cm(12")square, trim edges, cut into 8cm(3")squares(repeat with remaining other half of pastry)
Brush each square with combined egg yolk and extra water.Place a tsp of mixture onto each square, fold pastry to form a triangle ,press edges togehter firmly.
Brush tops with egg mixture,place on lightly greased oven trays.Bake in very hot oven for 5 minutes, or until pastry is puffed and golden brown....
CORNISH PASTIES
Ingredients
4 cups plain flour,1/2 tsp salt,250g(8oz) butter,1 cup water(approx),1 egg for glazing.
Method
Sift flour and salt into a bowl,rub in butter until mixture resembles fine bread crumbs.
Add sufficient water to mix to a firm dough,turn out onto floured surface,knead lightly,roll out dough thinly, cut into 15cm(6") circles(use a saucer as a guide)put a heaped tbsp of filling in the centre,bring edges of pastry together,pinch a frill across the top,place on greased oven slides,glaze with lightly beaten egg
Bake in hot oven for 15 minutes,reduce heat to moderate bake a further 20 minutes.
Filling
250g(8oz)round steak,2 potatoes,1 medium onions,2 turnips,1 carrot,pinch thyme,salt and pepper,1tbsp finely chopped parsley.
Trim excess fat from meat, chop into very small cubes,peel and finely dice potatoes,onions,turnips,carrots.
Combine meat vegetables and other ingredients,mix well...makes approx..12 pasties
POTATO SCALLOPS
Ingredients
750g(1 1/2lb)large old potatoes, 2cups self raising flour, 1tsp salt,1/4tsp pepper, 1 3/4 cups water, oil for frying, extra flour.
Method
Peel potatoes,cut into very thin slices,dry well.
Sift flour,salt and pepper into a bowl,make a well in the centre,gradually add the water
mixing to a fairly thick coating batter,beat until smooth and free of lumps
Coat potato slices with extra flour,dip into prepared batter, then deep fry until lightly golden,remove from oil and drain on absorbent paper.
Refry in very hot oil, until rich golden brown, drain on absorbent paper, and sprinkle with salt...serve
