PASTRY RECIPES
Christmas Mincemeat Tarts
Makes 24 x mini tarts.
- 1 x quantity Bliss sweet pastry
- Christmas fruit mince filling (I use an Alison Holst recipe)
- Egg wash – (I x egg beaten with pinch salt and 1 x tsp water)
- Make up the pastry according to the packet instructions.
- When ready to use, roll out and cut circles to fit baking cases.
- Put a heaped teaspoon of mincemeat in each case and top with a pastry star or lid.
- Brush lightly with the egg wash. This will give a golden finish.
- Bake 180⁰C 8 minutes. Reduce temperature to 170⁰ and bake another 5-6 minutes.
NOTES:
- If the pastry becomes too soft put back in the fridge 15-20 minutes to firm up.
- Use rice flour to roll the pastry and coat the rolling pin to stop sticking.
- You can re- roll the pastry as many times as needed. As there is no gluten present it will not toughen.
Savoury Pastry
– 225g Bliss pastry flour – 135g cold butter diced
– 2 x large eggs (#7) – Cold water
(1) Put pastry flour and butter into processor or mixer. Add butter and mix until blended. Ok to leave small lumps as will give a flakier finish. Add eggs. Mix well. If still crumbly add few splashes of water. Knead on bench to bring together. Wrap in plastic.
(2) Leave in fridge 2-3 hours or overnight. Bring to room temperature. Using minimal rice flour roll out on baking paper. If it cracks while rolling knead in 1-2 tsps. water. Aim for 3mm thickness. Use as desired
(3) Bake 180°C until golden.
NOTE: To make a flakier savoury pastry leave the butter quite chunky so that when you add the liquid there are still lumps in the dough. As you knead it fold the dough over a few times so the butter is trapped
in the layers.
* DAIRY FREE use Olivani. Mix with one # 7 egg.
Chill in freezer 2-3 hours for easier handling.
Sweet Pastry
– 272g Bliss pastry flour
– 70g icing sugar
– 180g cold butter diced
– 2 large eggs (#7)
(1) Put pastry flour, icing sugar and butter into processor or mixer. Mix until butter is well blended. Add eggs. Mix well. Will be sticky. Don’t add extra flour as will firm up as resting. Wrap in plastic.
(2) Leave in fridge 2-3 hours or overnight. Bring to room temperature. Using minimal rice flour, roll out on baking paper. Aim for 3mm thickness. Use as desired
(3) Bake 180°C until golden.
NOTE: To make a flakier savoury pastry leave the butter quite chunky so that when you add the liquid there are still lumps in the dough. As you knead it fold the dough over a few times so the butter is trapped
in the layers.
* DAIRY FREE use Olivani. Mix with one # 7 egg.
Chill in freezer 2-3 hours for easier handling.