Frenlite Recipe Collection

A Collection of New Recipes and Old Favourites


Pastry Recipes

Pastry

Important points to watch in making pastry

  1. Keep everything as cool as possible
  2. Handle as little as possible
  3. Sprinkle flour on the rolling pin and on the board, but not on the paste
  4. Roll out lightly, and on no account stretch the pastry
  5. When the fat has to be rubbed into the flour, use the finger tips (which are cooler than the palms)
  6. Measure the water carefully. Remember that wet pastry is difficult to handle and inclined to be tough
  7. Pastry is improved by being left to rest in a cool place before it is used. If the pastry is to be baked "blind" prick with a fork and place a round of greaseproof paper or aluminium foil filled with dried beans or crusts on top of it. Remove after 15-20 minutes, and finish cooking according to the recipe

Flaky Pastry

  • 8 ozs flour
  • 6 ozs cooking fat (or cooking fat and margarine mixed)
  • Squeeze of lemon juice
  • ½ level teaspoon of salt
  • Cold water to mix
  1. Sieve the flour and salt into a basin
  2. Divide the fat into quarters and put one quarter into the flour and rub in. Make a pliable dough with lemon juice and cold water
  3. Knead lightly with the finger tips to produce an even texture and roll the mixture into a ¼ inch thick oblong
  4. Cut the second quarter of the fat into small knobs and place evenly over two thirds of the dough. Fold the dough into three so that the layers of fat and dough alternate
  5. Turn the dough once to the left so that the fold is too the left hand
  6. Roll out again into an oblong
  7. Repeat the process twice until all the fat is used. Fold into three again. Seal the edges and leave in a cool place for at least one hour

The pastry will improve if it is left to rest for 15 minutes or so in a cool place between each rolling. It is a good plan to make the pastry a day before it is required. Use flaky for Cornish pasties, sausage rolls, steak and kidney pies, vol-an-vent cases etc.

Short Crust Pastry Basic Mixture

Ingredients Quantity
Standard - Rich
Method
Flour 8 ozs  8 ozs Sieve the flour and salt together
Salt ¼ teaspoon  ¼ teaspoon
Butter, Margarine or Lard-half white fat with either butter or margarine 4 ozs  5-6 ozs Rub in the fat until the mixture resembles fine breadcrumbs
Cold water 2 tbsp  1 tbsps Mix to make a firm dough
Egg -  1 yolk Mix in with the cold water

Sweet pastry

Add 1 oz caster sugar after the fat has been rubbed into the flour.

Cheese Pastry

Substitute 3 ozs grated cheese for half the fat in the basic mixture; sieve a pinch of dry mustard and cayenne pepper with the flour.

Apple Pie

  1. Make either the standard or rich short crust pastry with 8 oz of flour and roll out flat
  2. Line a pie plate with have the pastry
  3. Peel, core and slice the apples. Place pastry with sugar and cloves (if liked)
  4. Damp the edges of the pastry and cover with the remaining pastry. Press and seal the edges of the pastry together. Pattern the top with a fork or finger and thumb and make one or two slots in the top to allow the steam to escape
  5. Bake in a hot oven 400°F or gas mark 6 for 10-15 minutes; then lower the heat to 325°F or gas mark 3, and cook for a further 20 minutes, or more if required

Filling for the Apple Pie

  • 1 lb cooking apples
  • 3-4 cloves (if liked)
  • 2-3 ozs either brown or white sugar

American Apple Pie

This is a variation of the above apple pie recipe.

  • 1 lb sliced cooking apples
  • 2 ozs sugar
  • 2 rounded tablespoon of flour
  • 3 ozs cottage cheese
  • ½ teaspoon grated nutmeg or cinnamon

Pile the filling onto the pie plate which has been lined with pastry. Add if you like 2 tablespoons of double cream and then continue as per apple pie.

Cranberry Pie

Use the apple pie recipe, but for filling use apples and cranberries in equal quantities, it a delicious pie.

Lemon Meringue Pie

  1. Make the short crust pastry with 6-8 oz of flour
  2. Line an 8 inch flan ring or pie dish with pastry
  3. Bake it "blind" for about 15 minutes at 400°F gas mark 6 on the middle shelf
  4. In a double boiler or very carefully in a sauce pan, melt the butter and add the flour
  5. Add the juice of 2 lemons and the grated rind of one of them. Make it up to ½ pint with water
  6. Add 1 oz caster sugar and beat until thick
  7. Allow to cool slightly. Then add the egg yolks, stir well
  8. Place the mixture into a warm pastry ring. Beat the egg whites stuffy, add half the remaining caster sugar and beat well again. Then carefully fold in the remaining sugar, then pile or pipe it on top of the lemon mixture
  9. Bake in a slow oven 300°F or gas mark 2, for about 30 minutes, or until the filling has set and the meringue crisp and golden

Filling

  • 2 ozs flour
  • 4 ozs caster sugar
  • 2 ozs butter
  • 2 eggs (separated)
  • 2 large lemons

Savoury Flan

Filling

  • 3-4 rashers of bacon
  • 2 oz mushrooms
  • 2 eggs
  • 2 tablespoons of milk
  • 1 oz butter
  • 1 oz grated cheese
  • 2 spring onions (optional)
  • Salt and pepper to taste
  1. Make cheese short crust pastry with 6 oz of flour.
  2. Line a flan case with the pastry and bake ‘blind’ for 15 minutes.
  3. Cut the bacon into small pieces and chop the mushrooms. Fry gently together in butter.
  4. Slightly beat the eggs then mix in the milk and seasoning. Add the bacon and mushrooms and most of the cheese.
  5. Pour the mixture into a flan case and sprinkle the remaining cheese over the top.
  6. Bake in a low oven 325°F or gas mark 3 for 25-30 minutes.

Halved tomatoes can be used to mark out the portions, and may add to this very good dish.

Tropical Pie

Filling

  • 4 bananas
  • 1 gill pineapple juice (4 to a pint)
  • 2 ozs sugar
  • 1½ teaspoons of cinnamon
  • 1 tablespoon of butter
  • 1 tablespoon of Frenlite Flour
  1. Make short crust pastry with 6-8 ozs flour.
  2. Soak the sliced bananas in pineapple juice for 20-30 minutes. Drain and save the juice.
  3. Place the sliced bananas in the pastry lined pie plate.
  4. Sieve the flour with the cinnamon and sprinkles over the fruit.
  5. Add 3 tablespoons of pineapple juice. Dot with butter, and then continue as per the apple pie.

Batter The Basic Mixture

Ingredients Quantity Method
Plain flour 4 ozs (
Salt pinch Sieve together into a basin and make a well in the centre)
Eggs 1 Break the egg into the well. With a whisk work a little of the flour.
Milk or milk and water ½ pint Pour the liquid gradually into the centre and working in the flour in by degrees. Beat well

Leave in a cool place for at least 30 minutes.

Pancakes

  1. Pour the batter into a jug
  2. Heat a little fat in a frying pan, pour off into a separate container, leaving a coat on the bottom of the pan
  3. Pour in just enough batter to make a thin pancake
  4. Cook until slightly brown and turn over (or toss and catch) then do the same
  5. Turn out onto sugared plate, or use syrup, roll and eat while hot

The pan cakes can be kept hot for a short while by placing between two plate over a pan of hot water.

Toad in the Hole

In addition to the quantities given in the basic mixture ½ lb sausages are required. Place the sausages in a pie dish with a little fat. When the fat begins to smoke add the batter, and bake for 30 minutes at 475°F or gas mark 8.

Yorkshire Pudding

Heat a knob of fat in a baking tin, when smoking hot, pour in the batter and bake at 475° F. or gas mark 8. Bun tins can be used to create individual puddings.

Steak and Kidney Pie

Filling for the pie

  • 1 lb lean stewing steak
  • 4 ozs kidneys
  • 4 ozs mushrooms
  • 1 tablespoon of flour
  • 1 medium onion
  • 1 tablespoon parsley (optional)
  • ½ teaspoon of salt
  • Pinch of pepper
  1. Make a suet crust using 8 ozs of flour
  2. Roll out the pastry and line a 2 pint pudding basin, unsure there is sufficient left over the cover the top
  3. Cut the meat and kidneys up into small pieces and roll them in the seasoned flour
  4. Put the meat and kidneys into a basin with the parsley, grated onion and mushrooms then add cold water until it comes just below the level of the meat
  5. Roll out the remaining pastry, wet the edges and place over the dish and seal the edges
  6. Cover with a piece of greaseproof paper which is large enough to twist under the rim. Then cover again with a floured cloth which is secured with string under the rim of the basin
  7. Have ready a saucepan in which there is boiling water which reaches half way up the sides of the pudding basin. Place in the pudding dish, cover and boil for at least 45 minutes
  8. Then lower the heat, but ensure to keep the water on the boil or the crust may become heavy
  9. Boil for 3 hours in total, keep replenishing the water as required with boiling water from a kettle
  10. When the pudding string is removed, if there is insufficient gravy, add a little boiling water

Suet Crust Pastry

  • 8 ozs plain flour
  • 3 ozs chopped suet
  • Pinch of salt
  • 8-9 tablespoons of cold water

These ingredients will make 8 good sized dumplings or will line two 1 pint basins for steak and kidney pies, or fruit puddings.

  1. Sieve the flour and salt
  2. Mix in the chopped suet
  3. Mix to a slack dough with cold water