Line a flan tin with short crust pastry. Cut the bacon into thin strips and fry in a saucepan in the cooking fat.
Cut the onions into long narrow pieces. Add this to the bacon and cook with the lid on until the onions are tender.
Allow to cool. Stir the flour into the cream or top of milk and add the eggs and seasoning.
Add this to the onion and bacon mixture. Spread in the flan case and bake in a moderate oven for 30 to 40 minutes.
nd 1/2-inch tart crust
.Pastry: Combine
pie crust
Process in food processor; add egg yolk last.
pat into pie shell was oily
Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
Add golden syrup with cream or 1/2 and 1/2 and almond extract.
Drain pears; place in bottom of pie pan.
pour egg mixture over pears.
Top with almond flakes.
Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.
Make the pastry:
Score down the length
Prepare the short crust (or get your Pillsbury out
For Maple Short Crust:.
Cream butter. Continue to
b>Crust Pie:.
Place one disk of dough on a floured pastry
00b0C (350 F).
Turn short crust pastry dough onto a lightly-floured
as mark 6.
--------Forthe pastry----------.
Sift the flour and
Mince cold meat or thinly slice steak.
Mix all ingredients for filling and divide into 6 or 8 parts.
Divide pastry into 6 or 8 parts.
Roll pastry pieces to the size of a large saucer and place mixture in center of each round.
Wet edges of the pastry half way round, join edges over the top.
Glaze.
Place on a greased sheet.
Bake in a hot oven for first 10 minutes, then reduce the heat.
Cook for another 20 minutes if raw meat is used, 10 minutes for cooked meat.
o cut and stir until pastry dough comes together. Turn onto
ith flour and shape the pastry by rolling away from you
o cool while rolling out pastry.
nto the flour. With a pastry blender or two sharp knives
asily.
Prepare a deep short-crust pastry shell (9-10 inches across
Place pastry in pan.
Make some little holes with a fork in bottom of pastry.
Cover with slices of smoked bacon and add slices of Gruyere.
Roll out the pastry and line a pie casserole, reserving enough pastry to form a lid.
Cut the meat into small cubes and season with pepper and salt.
Dried mixed herbs may also be added.
Fill the pie with the cut meat and sliced hard-boiled eggs.
Dampen the edges of the pie and place the top in position.
Leave a hole in the center.
Brush the top of the pie with a little beaten egg yolk.
Bake in a moderate oven for 2 to 2
1/2 hours.
Line patty tins with pastry, as for jam tarts.
Grate the cheese into a saucepan and add the seasonings.
Add the egg yolk to the mixture and stir slowly over gentle heat until smooth. Remove from heat.
Whisk the white of the egg until stiff, and then fold into the cheese mixture.
Pour into the prepared pastry cases.
Put into oven at gas mark 6 or 7, until the cheese mixture is well browned and gives the appearance of small souffles.
Preheat oven to 350\u00b0.
Roll out pastry thinly and cut into 5 inch rounds.
Mix together round steak, potatoes, onion, thyme, Scotch, mustard, salt, pepper and parsley.\tPlace 3 Tbsp. mixture in center of each round; dot with butter.
Moisten edges of pastry and fold dough over filling to make pillow shapes; seal edged with fork.
Cut 2 small slits in top and brush with beaten egg.\tPlace on baking sheet and bake 40-50 minutes or until pasties are golden brown.
Serve warm.
Yield: 8 pasties.