Belling Recipes


Picture of sausage rolls


Rich Short Pastry

  • 8ozs plain flour
  • 6ozs margarine
  • 1 level dessertspoon caster sugar
  • Yolk of one egg
  • Cold water to mix
  • Pinch of salt

Mix the flour, salt and sugar then rub in the margarine. Mix to a stiff paste with the egg yolk and a little cold water. Roll out and use as required.

To Line a Flan Ring

The pastry is shaped inside a plain or fluted flan ring, and placed on a greased baking tin. Alternatively the pastry may be cooked in a Victoria sandwich tin. Make the according to the size of the ring or tin, for example half the above mixture would be suitable for a 6 inch tin or ring. Grease lightly the inside of the ring and also the baking sheet. Next roll the pastry into a circle about ¼ inch and an inch larger than the ring or tin.

  1. Place the pastry inside the flan ring, lift with a rolling pin to avoid stretching [pastry]. Press the pastry into the bottom and sides. Draw up the pastry to the top of the ring, ensure an even thickness is maintained [do not stretch the pastry, ease it in.]
  2. Trim off the edges by using a roll pin to run across the top of the dish applying a little pressure and achieving a clean cut of the edges.
  3. Prick the bottom of the flan, and cover with greaseproof paper, next place some dried beans or something similar on top of the paper to stop the pastry rising unevenly. Bake in a hot oven 425°F for 10-15 minutes.
  4. Remove the beans and paper, then the ring, a few minutes before taking the flan out of the oven. Handle carefully, if the pastry has been made correctly, it will be short and crumble easily.

The flan case can now be used for a variety of uses, in the case of savoury dishes omit the sugar.

Mushroom Flan

Flan case 6 or 7 inch diameter.

  • Filling:
  • 4ozs mushrooms
  • 1oz margarine
  • ¼ pint of milk
  • 1 level dessertspoon cornflour
  • Parsley
  • Lemon
  • Season to taste

Peel the mushrooms and if necessary trim the stalks, then wash and cut into slices. Melt the margarine in a saucepan, add the mushrooms and shake gently in the fat. Blend the cornflour with a little of the milk; add the remaining milk to the saucepan and simmer until the mushrooms are tender, then season to taste. Arrange the mushrooms in the flan case [keep a few for later decoration]. Thicken the liquor with cornflour and add a little lemon juice, then pour over the mushrooms. Brown under the grill, and garnish with parsley, lemon and pieces of mushroom.

Lemon Meringue Pie

Use a 6 or 7 inch flan case.

  • Filling:
  • 2ozs of sugar
  • 1oz margarine
  • 1oz custard powder
  • ¼ pint of water
  • 2 egg yolks
  • Rind and juice of one lemon
  • Meringue:
  • 3ozs sugar
  • 2 egg whites
  • Melt the margarine in a saucepan then remove from the heat, then stir in the custard powder. When smooth, carefully blend in the water and lemon rind. Return to the heat and stir until the mixture thickens and then for a further minute or two stirring all the time. Remove from the heat and add the lemon juice and sugar. allow to cool a little before adding the egg yolks. Pour this mixture into a previously baked flan case and spread out evenly. Whisk the egg whites very stiffly and fold in the sugar. Pile the meringue on top of the lemon mixture. Place in an oven at 200°F. for about 20 minutes or until the meringue sets and decorate with small pieces of cherry and angelica.

    Fruit Flan

    Use a 6 or 7 inch flan case.

    • Tinned, or fresh fruit of choice
    • Syrup
    • 1oz sugar
    • ¼ pint of fruit juice
    • 1 level dessertspoon of arrowroot
    • 1 teaspoon of jam of choice
    • Squeeze of lemon juice

    Drain the syrup from the chosen fruit and arrange neatly around the flan case. If the fruit requires cooking, cook carefully in a pint of water, drain and arrange in the same way. Make the syrup by using the drained fruit juice and dissolving the sugar slowly into the saucepan and then bringing to the boil. Add the hot strained liquid to the arrowroot which has already been blended with a little cold juice or water.
    Return the mixture to the saucepan and heat until the syrup thickens and clears, the add the lemon juice. Colour the syrup with a few drops of colouring to suit the fruit being used. Coat the fruit with the thickening syrup and decorate with cream.

    Fruit Tartlets

    Using the same pastry as for larger flan cases, roll out and cut into rounds and place into greased patty tins and prick the pastry with a fork and bake. Drain the fruit and make the syrup in the same way as for the fruit Flan. Heap the fruit into the cooled pastry cases and pour a little syrup over each. An option is to decorator with chopped almonds and a little whipped cream.
    Bake at 425°F for 10-15 minutes.

    Flaky Pastry

    • 12 oz plain flour
    • 4oz margarine
    • 4oz lard
    • 1 level teaspoon salt
    • A few drops of lemon juice
    • Water to mix
    • Mix the fats together on a plate with a palette knife and form into a mound and divide into four.
      1. Rub one quarter into the sifted flour and salt and mix to an elastic dough with cold water.
      2. Roll out to an oblong shape and spread in small pieces, one portion of the fat, two thirds the way down the pastry.
      3. Fold up the bottom third.
      4. Fold down the top third.
      5. Seal with the sides of the hand to keep the air inside.Give one half turn to the left. Roll out and repeat twice more, using the remainder of the fat. Roll out, fold and seal once more, if possible cover and leave in a cool place to relax for about 30 minutes. Use as required.

    Eccles Cakes

    • Flaky pastry
    • Equal quantities of currants or sultanas and sugar

    Roll out the pastry and cut into rounds using a large cutter or saucer. Wash the fruit in hot water and strain off the water, then mix the sugar with the fruit. A pinch of mixed spice or ground nutmeg can be added it wished. Put some of the fruit and sugar mixture in the centre of each round, the amount will depend on the size of the cutter used. Dampen around the edges of the pastry with a little water and draw the edges together to enclose the filling. Turnover on a floured table, and roll out each cake until the fruit is just visible below the surface. Keep the Eccles cakes as round as possible. Brush over the cakes with a little milk or beaten and sprinkle the top with caster sugar. Make three cuts with a knife on top of each cake. Bake on an ungreased baking sheet, leaving room for each to expand.
    Bake at 450°F for 15 minutes. 2nd and 5th runner up.

    Sausage Rolls

    • Flaky pastry
    • Sausages

    Skin the sausages and with the hands roll out on a floured table into long thin sausages.
    Roll out the pastry and trim the edges. Dampen one edge of the pastry, add a sausage and fold over the dampened edge of the pastry and then press together to seal. Cut off at a sealed edge, and cut into small sausage rolls, flake up edges and mark across with two or three cuts. Six ounces of flaky pastry should be enough for ½ lb of sausage, however this can vary depending of the thickness of pastry used.
    Bake at 450°F. for 20-25 minutes.

    Egg and Bacon Flan or Tart

    • 6ozs short crust pasty
    • 4ozs rashers of bacon [cut into small strips]
    • 1 level dessertspoon of flour
    • ½ pint of milk
    • ½oz of butter
    • 2 eggs
    • Cayenne pepper
    • Salt and pepper

    Either use a flan case as previously described or line a fireproof dish or sandwich tin with pastry. Grill or fry the bacon lightly and place into the pastry container. Blend the flour with a tablespoon of milk. Heat but do not boil the rest of the milk and add the butter and seasoning. Beat in the eggs, then pour the mixture over the bacon and sprinkle with a little cayenne pepper.
    Bake at 400°F for 25-30 minutes.