Method of cooking: Baking
Method of preparation: Shortcrust Pastry, knife skills,
Ingredients
• 100g flour
• 50g butter
• 2 to 3 tbsp cold water
Filling
• 80g minced chicken
• 1 potato – diced
• ½ large onion – chopped
• ¼ tsp mixed herbs
• 1 tbsp water
• Salt and pepper to taste
Method
1. Preheat oven at 200°C.
2. Sift flour and salt.
3. Rub in butter till mixture resembles fine breadcrumbs.
4. Mix in 2 tbsp of water to get a dough.
5. Leave in fridge to rest for 15 minutes.
6. Peel and dice potato. Peel and chop the onion. Mix potato, onion, chicken, herbs, water, salt and pepper in a bowl.
7. Remove dough from fridge.
8. Roll dough on floured board thinly.
9. Use a soup bowl or large round cookie cutter to cut 3 rounds.
10. Divide the filling into equal portions according to the number of pastry.
11. Put one portion of the filling on the centre of each round of pastry.
12. Damp the edge, draw them together and pinch with the thumb and finger of the left hand, then thumb and finger of the right hand – continue this from left to right.
13. Brush with beaten egg.
14. Bake for 15mins.
Fruit Tartlet
Skill : Shortcrust Pastry
Ingredients
• 100g flour
• 50g butter
• 2 to 3 tbsp cold water
Custard Filling
• 1 tbsp custard powder
• 25g sugar
• 150ml milk
• ½ tsp vanilla essence
• 12g butter
Fruit Topping
• ¾ cup cocktail
Method
1. Preheat oven at 200°C.
2. Sift flour and salt.
3. Rub in butter till mixture resembles fine breadcrumbs.
4. Mix in 2 tbsp of water to get a dough.
5. Leave in fridge to rest for 15 minutes.
6. Roll out dough to about 0.5cm thickness.
7. Cut with fluted cutter.
8. Put into patty tin and prick base with a fork
9. Bake blind for 15mins till golden brown.
10. Blend all custard ingredients and cook till mixture thickens.
11. Pour into tartlet cases.
12. Top cases with fruit cocktail and serve.
Lemon Meringue Pie
Method of cooking: Baking
Method of preparation: Shortcrust Pastry
Ingredients
• 100g flour
• 50g butter
• 2 to 3 tbsp cold water
• 1 egg yolk
Filling
• 25g butter
• 75g sugar
• 2 egg yolks
• 1 tbsp cornflour
• Juice of half a lemon
• 75ml water
Meringue
• 50g castor sugar
• 2 egg whites
Décor
• 1 slice lemon
• 1 red cherry
• 1 green cherry
Method
1. Preheat oven at 200°C.
2. Sift flour and salt.
3. Rub in butter till mixture resembles fine breadcrumbs.
4. Mix in 2 tbsp of water and the egg yolk to get a stiff dough.
5. Leave in fridge to rest for 15 minutes.
6. Roll out dough to about 0.5cm thickness and 5cm larger in all directions than the flan ring.
7. Relax the pastry.
8. Carefully lift the rolled out pastry onto the flan ring and fit the pastry into the flan case. Press it well in.
9. Trim the edges by using a rolling pin to roll over the top.
10. Prick base of the pastry flan with a fork and bake blind.
11. Bake blind for 20mins till golden brown. (Line the base with a piece of greaseproof paper and fill the pastry flan with some beans to prevent the pastry from rising in the centre during baking).
12. Remove the beans and greaseproof paper and bake till golden brown for 10 more minutes.
13. Put the butter, sugar, egg yolks, cornflour, lemon juice and water into a saucepan.
14. Cook them over gentle fire, stir constantly until the mixture thickens.
15. Allow to cool and then pour the mixture into the baked pastry flan.
16. Whisk the egg whites stiffly, whisk in half the castor sugar and fold in the rest.
17. Pile the meringue on top of the lemon filling and bake in the centre of the oven for about 10minutes or until the meringue is crisp and lightly brown
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