TASTY PASTRY

Wairarapa Times-Age, 25 October 1941, Page 2

TASTY PASTRY

THE HOUSEWIFE SHOULD TRY THESE RECIPES. These are tasty recpies the housewife should certainly try when opportunity affords: — Short Pastry. -jib flour. •jib butter, or lard and margarine mixed. . Pinch of salt. Cold water to mix. Pinch of baking powder, if liked. Sift the flour and salt into a bowl. Cut in the fat with a knife, and then ru’ it in lightly witn the finger tips until finely mixed throughout. Make a well in the centre of the flour and pour in a little water. Mix with a knife and make a stiff paste. Roll out as required. This paste may be use for any of the following recipes:— Raised Pastry. An even more economical pastry is raised pastry. Boz flour. 2oz dripping. | teaspoon salt. j pint milk. Boil the milk and fat together. Mix flour and salt in a,basin. Make a well in the centre. Add the liquid. Mix rapidly with a knife. Turn the transparent looking dough on to a lightly floured board. Small Raised Pies. To make these divide the dough into six and shape part of each into a cup shaped with straight sides. Put in a filling made of one ghated apple, one small grated onion, salt, pepper, and thyme to season mixed with -jib lean pork finely minced. Roll out a small piece of the dough to form a top and place on the case, pressing the edges together. Finish'with a knife. Brush over with egg. Bake in a hot oven. Throughout the whole process the paste must be kept warm otherwise moulding may be extremely difficult. Overheating must also be avoided, for when the paste is too soft it is unable to support its own weight. If an inexperinced worker finds any difficulty in raising the pie by the hand alone a small jar may be placed in the centre of the paste and the paste moulded over it. When the lower part of the pie has been raised to the necessary shape and thinness, subsequent work may be made much easier by putting in some of the meat and pressing it firmly down to support the lower part of the pie. Flaky pastry is generally used for fruit and meat pies, and vol-au-vents.