Pastries



Pastries and Tarts

Little Pork Pies

½ lb pork steak
½ flour
¼ teaspoon pepper
½ teaspoon salt
3 ozs lard
½ pint water

Cut the pork very small and season with pepper and salt, divide into 4 equal portions Pastry.
Put the flour and salt in basin, the lard and water into a saucepan, when boiling, stir it into the flour/salt. Knead with your hand and cut into four pieces, then cut off from each portion a little piece for the top. Roll out into 8 little round moulds, the size of a jam jar base. Press in the pork and put a little round on top, make a hole in each pie, bake for about ¾ hour.


Almond Tartlets

2 oz. Ground almonds
2 Tablespoonfuls sherry
2 oz. Cake-crumbs
Caster sugar
2 Eggs
Short crust pastry
Strawberry jam

Line some patty tins with the pastry and put a teaspoonful of strawberry jam in each. Separate the yolks from the whites of eggs, mix together the ground almonds, crumbs, sherry, yolks and sugar (to taste) and put some in each tart. Whip the egg whites stiffly, add some caster sugar and a few drops of almond essence; pile some of the meringue on top of the almond mixture, and bake in a moderate oven about 30 minutes.

Balmoral Tartlets

1 oz. Cake crumbs
2 Teaspoons flour
1 oz. Butter
1 oz. Sugar
Half an ounce glace cherries
Half an ounce of chopped candied peel
1 Egg
Half a pound flaky pastry

Line eight to twelve patty-pans with rounds of pastry. Cream the butter and sugar and the yolk of an egg. Stir in the flour, cherries, peel and cake crumbs. Beat the white of the egg stiffly and add it lightly. Put some of the mixture into each tart with two narrow strips of pastry crosswise on top. Bake for twenty minutes in a fairly hot oven.

Cherry Tartlets

Quarter pound of sugar
8 oz. Self-raising flour
Quarter teaspoonfuls of salt
3 oz. Dripping or lard
Half a pound of cherries

Put the flour and salt in basin, rub in dripping, lard or butter, mix to a stiff paste with water. Roll out and line some patty-pans. Bake in quick oven 15 minutes. Boil sugar and water, add cherries, simmer till tender. Put a few cherries in each tartlet and fill up with syrup.

Coconut Tartlets

Half a pound short pastry
1 Tablespoon of jam
3 oz. Stale cake
2 Tablespoons desiccated coconut
3 oz. Sugar
2 oz. Butter
1 Egg
Juice of half a lemon

Grease ten patty-pans. Roll out the pastry, cut into rounds, line the tins, and put a small dab of jam in each. To make the filling, cream the butter and sugar, beat in the egg, add the coconut, crumbled cake, and lemon juice. Beat till smooth and half fill each tart. Bake for twenty minutes.

Custard Tartlets (10-12)

Half a pint of milk
Sugar to taste
2 Eggs
Nutmeg
Half an ounce of corn flour
Short crust

Line some patty tins with the pastry; mix the cornflour smoothly with some of the milk, add it and the well-beaten eggs to the remainder of the milk; sweeten to taste. Put some of the mixture into each tartlet and bake in a moderate oven about 30 minutes. Any flavouring, such as vanilla or almond, can be used. The nutmeg should be grated on the top.

Royal Tartlets

Half a pound of flaky pastry
Stale sponge cake
One and a half oz. of margarine or butter
1 Tablespoon caster sugar
Egg
Vanilla
Raspberry jam
Few glace cherries

Roll out the pastry fairly thinly, cut into rounds and line some tart-tins.
Rub the sponge cakes through a wire sieve and beat the sugar and butter to a cream. Separate the yolk from the white of an egg. Add the yolk to the creamed butter and sugar, stir in quickly, and beat for a few minutes. Add a few drops of vanilla and the sponge-cake crumbs; and mix together.
Whisk the egg white to a stiff froth and fold in lightly. Put a little jam in the bottom of each tin, then cover with the mixture. Stand on a baking sheet and bake in a hot oven for about fifteen to twenty minutes, until lightly browned.
When about half-cooked, carefully place a piece of cherry in the centre of each. Stand on a mesh when cooked and leave until cold. Dredge with castor sugar before serving.

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