Recipes

APPLE PIE

  • 8 Apples, peeled and sliced
  • ½ cup Sugar
  • 2 tablespoons Water
  • PASTRY
  • ¾ lb (340g) Butter
  • ½ teaspoon Salt
  • 3 cups Flour
  • 3 teaspoons Baking Powder
  • ½ cup Cold Water
  • 1 tablespoon Vinegar

For the filling: place apple, sugar and water into a pot and cook for15 minutes. Leave to cool.

For the pastry: rub butter into flour, baking powder and salt. Add water and vinegar to make a soft dough. Divide in half, for lining and lid. Roll out each half on a floured surface to desired size.

Line your pie tin with pastry then add apple filling.

Wet edges of pastry and place the second pastry disc on top. Crimp the edges to hold pastry together.

Brush top with milk and bake for 30 minutes at 400°F (200°C).

 

COTTAGE PIE

  • 1 cup Flour Oil for frying
  • Pinch Salt 350g Beef Mince
  • 50g Butter 1 large tablespoon Curry Powder
  • ¼ cup Tasty Cheese, grated Garlic to taste
  • ½ cup Ice Cold Water 2 tablespoons Tomato Sauce
  • 1 large Carrot
  • 1 large Onion
  • 4 large Potatoes, mashed ½ cup Parsley, chopped
  • Tasty Cheese, grated ½ cup Frozen Peas
  • 1 Tomato, sliced Salt and Pepper

For the pastry: sift flour and salt together. Rub in butter, add grated cheese and mix with the water. Roll out dough and line your greasedpie dish with pastry. Stand in fridge for 15-20 minutes.

Bake blind - line pastry with baking paper and fill with dried beans or rice and cook for 15 minutes at 430°F (220°C).

For the filling: heat oil in saucepan, add mince, garlic, curry powder and tomato sauce. Just heat through, then add vegetables, finely chopped. Cover with water and cook about 20 minutes on medium heat, then thicken with flour. Lastly add parsley and peas and leave to cool.

Add cold filling to cooked pie shell. Top with mashed potatoes, cheese and tomato slices. Place under hot grill until golden brown.

 

PARTY CHEESE SCONES

  • 2 tablespoons Butter, melted
  • 3 tablespoons Cheese, finely grated
  • Pinch Dry Mustard
  • Pinch Cayenne Pepper
  • 1 Egg
  • 2 cups Flour
  • 4 teaspoons Baking Powder
  • 50g Butter
  • ½ cup Cheese, grated
  • ¾ cup Milk

For the topping: combine melted butter, mustard, cayenne pepper and cheese. Beat egg and add to cheese mixture. Set aside while preparing scones.

For the scones: sift flour and baking powder, cut in butter to resemble breadcrumbs. Add cheese. Stir in enough milk to make stiff dough.

Place dough on floured surface and gently press out into a slab abou 1 inch (3cm) thick. Spoon topping mixture over the dough, and cut into 18 small rounds.

Bake at 430°F (220°C) for 12 minutes
 

SAUSAGE ROLLS

  • 250g Premium Beef Mince
  • 250g Sausage Meat
  • 1 Onion, finely chopped
  • Boiling Water
  • Flour
  • 4 Sheets Flaky Pastry
  • Milk for brushing

Mix sausage meat and mince together. Pour boiling water over onion, drain immediately and mix into meat.

Shape meat mixture into rolls the length of the pastry sheets, and roll them in flour. Place each pastry sheet separately on flat surface and

wet one edge of the pastry so that the meat will stick to it. Then place

meat on the damp area and roll up the pastry sheet to form a log.

Cut into desired size and brush each sausage roll with milk.

Cook at 400°F (200°C) for approximately 20 minutes, or until golden brown and cooked thoroughly.