Recipes
Pastry (Step by Step Guides) Pastry | Pastry | Pastry | Pastry | Danish Sweet | Flaky | German Sweet Hot Water | Israel | Rich | Rough Puff | Short Crust | Short Crust | ||
Pastry should not be baked in the oven at the same time as foods which produce steam as the steam takes away crispness. If your pastry seems a little hard even after following the directions exactly, try “weakening” the flour by replacing 25 g (1 oz) in every 225g (1/2 lb) with corn flour. (Delma Gomes) |
Cheese Pastry (Maria Teresa Faria de Freitas) | ||
Sift together 1 ¼ cups flour and ½ tsp salt. Work 3 ½ tbsp lard into the flour mix with a fork. Once mixed, add in another 3 ½ tbsp lard and work in again. Once mixed, add 3 tbsp water and mix in. Roll out and then cover with cream cheese or grated cheese. Roll into a sausage and place in refrigerator until ready to use. Cut into thin slices and bake. |
Choux Pastry – Step by Step (Delma Gomes) | ||
2 ½ oz plain flour 2 medium eggs | 2 oz butter or margarine A pinch of salt | ¼ pint water Vanilla extract |
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Choux Pastry – Tested – Very good (Delma Gomes) | ||
½ pint water 2 eggs lightly beaten | 2 oz butter or margarine ½ tsp salt | ¾ cup plain flour |
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Genoese Pastry (Maria Teresa Faria de Freitas) | ||
4 eggs 3 oz flour | 4 oz castor sugar 3 oz clarified butter | |
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Genoise Pastry (Maria Teresa Faria de Freitas) | ||
3 eggs 3 oz castor sugar Pistachio or almond nuts | 2 ½ oz butter Apricot marmalade | |
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Pastry (Delma Gomes) | ||
½ lb flour | 3 oz lard | 3 oz butter |
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Pastry (Delma Gomes) | ||
2 ½ cups margarine or shortening Enough water to create the dough | 3 cups flour | 1 tsp salt |
Pastry (Delma Gomes) | ||
1 lb flour 1 dsp butter | ½ lb lard ½ tsp salt | 2 tsp baking powder |
Pastry - very good (Delma Gomes) | ||
5/8 cup corn oil 3 tbsp iced water | 2 cups flour | Pinch of salt |
Combine in a bowl. |
Danish Sweet Short Crust Pastry (Delma Gomes) | ||
½ lb plain flour 2 egg yolks | 4 to 6 oz butter 2 – 3 drops vanilla essence | 2 ½ oz icing sugar |
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Flaky Pastry (Delma Gomes) | ||
½ lb (225g) plain flour 3 oz lard | ½ tsp salt 7 tsp cold water | 3 oz butter or margarine 2 tsp lemon juice |
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German Sweet Pastry (Delma Gomes) | ||
2½ cups flour A few grains of salt | 2 tbsp sugar or less 2/3 cup butter | 1 egg 2 tbsp water/vinegar/rum to moisten the mix |
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Hot Water Pastry – Very good (Delma Gomes from Noémi McCowan) | ||
½ lb Crisco lard 1 tsp baking powder 1 tsp butter | ½ cup boiling water 1 tsp salt | 2 cups flour 1 tsp sugar |
Makes enough for the top and bottom of one large or two small pies. Good only for covered pies since it is inclined to shrink if not covered. |
Israel Pastry (Delma Gomes) | ||
¼ lb margarine 1 cup sugar Strawberry/guava jam/cheese | 1 cup flour 1 pie shell | 4 egg yolks 4 egg whites |
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Puff
Pastry - For Tartlets (Maria Teresa
Faria de Freitas) | |
½ lb flour ½ lb butter Squeeze of lemon juice Cold water | |
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Rich Short Crust Pastry (Delma Gomes) | ||
½ lb plain flour 1 egg yolk | 6 oz butter or margarine 1 dsp castor sugar | Pinch of salt 1 – 1 ½ tsp water |
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Rough Puff Pastry (Delma Gomes) | ||
½ lb (225g) plain flour 3 oz lard | ½ tsp salt 7 tbsp cold water | 3 oz margarine 2 tsp lemon juice |
Use for pies, chicken or mince, for peach and banana puffs, for Cheese D’Artois. |
Short crust (Delma Gomes) | ||
½ lb (225g) plain flour 2 oz lard or cooking fat | ½ tsp salt 8 tsp cold water | 2 oz butter or margarine |
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Short Crust Pastry (Maria Teresa Faria de Freitas) | ||
Short Crust 8 oz flour 4 oz butter ½ tsp salt or sugar Cold water/egg yolk mix (to bind) | Rough Puff 8 oz flour ½ tsp salt 5-6 oz fat Cold water Squeeze of lemon juice. | |
For Rough Puff Pastry, substitute as indicated |