Top Five Pastry Recipe

Created by: Tajay Segree

 Tartlets
Ingredients: Methods:
• Sift flour and salt in a bowl.
• Add fat and cut into flour using a pastry blender or two knives, until the mixture
resembles fine breadcrumbs.
• -½ fat to flour e.g.: • Sprinkle the cold water over the flour mixture, and mix with a round ended knife or
palette knife  until large lumps are formed.
200g flour • Shape into a ball using fingertips, and lightly knead on a floured board to form a firm
but pliable dough. Chill for 5-10 minutes
100g fat •   Roll out dough and use as required
• Bake at 400o F (200oC),Gas Mark 6, for small items.
2 tbsp water • For large pie with raw filling, decrease the    temperature to 350o F(180oC), Gas
Mark5,after  15  minutes to allow the filling to cook and prevent the pastry burning.
Pinch salt
 Patties
Ingredients: Methods:
• 3 cups all purpose flour • Add flour, salt, turmeric powder, curry powder, sugar, baking powder,
• 2 tsp baking powder butter, and vegetables shortening to a mixing container and make a
• 1 tsp turmeric powder
dough ball using cold milk or water. ( Do not over knead) Cover dough
with plastic wrap and put in refrigerator to sit for about 30 minutes To a
• 1/2 tsp curry powder container, season ground beef with black pepper, salt, mix seasoning, and
• 1 tbsp sugar green seasoning. Place a pot over low heat add cooking oil along with
• 1 tsp salt 2 - 3 tbsp butter or Margarine chopped carrots, onions, garlic, scotch bonnet pepper, scallion & thyme
• 2 -3 tbsp vegetable shortening(Crisco or Cookeen) and pimento peppers, sautéed for a few minutes Now add season ground
beef to pot and mix everything together, crushing beef as you stir. When
• 3/4 cup cold milk or water 1 egg ( for egg wash)
beef is no longer pink, add ketchup, soy sauce and bread crumbs, with
• **Beef Filling Ingredients ** 1/2 cup water, taste and add more flavor if needed. Cover and allow to
• 1 1b ground beef cook over low heat for a few minutes, until cook down into a nice gravy
• 1 tsp salt Remove dough from refrigerator, dust a clean surface and roll dough out.
Add butter and shortening to dough, fold and roll. (Dust flour on if dough
• 1 tbsp mix seasoning
is sticking to rolling pin) Roll dough flat out on the surface, cut into desire
• 1/2 tsp black pepper 1 tbsp green seasoning 1 small carrot (finely chopped) 1 size and shape Add 2-3 tablespoon full of beef filling to dough and seal
small onion (finely chopped) 1 pimento pepper (chopped) 2 gloves garlic the edges as shown in Video. Beat an egg, gentle brush over patty crust.
(chopped ) Scallion(chopped ) Fresh thyme (chopped), Scotch bonnet pepper
Place on baking tray and bake at 400 degree Fahrenheit for 25 minutes
(chopped), 2 tbsp cooking oil, 1 - 2 tbsp ketchup, 1 tsp soy sauce, 1/4 cup
bread crumbs
 Ingredient: Methods:
• Preheat oven to 400°. On a lightly floured surface, unfold 1 puff pastry sheet. Using
• 1 package (17.30 ounces) frozen puff pastry, thawed a 3-1/4-in. round cutter, cut out six circles. Place on a parchment-lined baking sheet.
• 1 large egg • Unfold the remaining pastry sheet. Cut 6 more circles out with the 3-1/4-in. round
• 1 tablespoon water cutter; with a 2-1/2-in. cutter, cut centers out of the circles. Place the rings on top of
the circles that are on the baking sheet. Place the center circles also on the baking
• 6 bacon strips
sheet. In a small bowl, whisk egg and water; brush over pastries. Chill 15 minutes.
• 2 medium leeks (white portion only), sliced Bake until dark golden brown, 20-25 minutes. Cool on a wire rack.
• 1 medium sweet yellow pepper, diced • Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to
• 1 cup shredded rotisserie chicken paper towels to drain. Discard all but 1 tablespoon drippings. Add leeks and pepper
to drippings; cook and stir over medium-high heat until tender, 5-7 minutes. Reduce
• 8 ounces cream cheese, softened heat to low; stir in bacon, chicken, cream cheese, salt and pepper. Cook and stir until
• 1/4 teaspoon salt blended; remove from heat.

• 1/4 teaspoon pepper • When cool enough to handle, hollow out pastries with a small knife. Fill with
chicken mixture. Sprinkle with parsley and pepper. Serve with small center pastries
• Minced fresh parsley plus additional ground pepper on the side.
 Eclairs
Ingredients: •
Methods:
Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
• ½ cup butter 1 cup heavy cream • In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until
butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture
• 1 cup water 1 cup all-purpose flour leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a
time, beating well to incorporate completely after each addition. With a spoon or a pastry bag
• 2 ½ cups cold milk ¼ teaspoon salt fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips
• 4 eggs 1 (5 ounce) package instant vanilla pudding • Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and
mix bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool
completely on a wire rack.
• 1 cup heavy cream ¼ cup confectioners' sugar
• For the filling, combine pudding mix and milk in medium bowl according to package directions.
• 1 teaspoon vanilla extract 2 (1 ounce) squares semisweet In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup
chocolate confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of
cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
• 1 cup confectioners' sugar 2 tablespoons butter
• For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat.
• 1 teaspoon vanilla extract 3 tablespoons hot water Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a
time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly,
and drizzle over filled eclairs. Refrigerate until serving.

Ingredient:
• 1 cup sultanas
• 1 cup raisins
• 1 cup suet, vegetable or beef
• ½ cup currants
• ½ cup sliced almonds
• 6 tbsp brown sugar
• 2-3 tsp mixed spice
• Grated zest of 2 lemons
• Juice from 2 lemons
• 2 Granny Smith apples
• 1 banana, chopped
• 6 tbsp orange juice
• 2-3 tbsp rum or brandy (optional)
• About 750 g (26 oz) pie pastry
Mince Pie
•
Methods:
Grate the apples and place in a large bowl with the lemon juice. Mix well.
• Add the chopped banana and mix.
• Add in all the remaining ingredients EXCEPT the pastry (obviously!) and mix well.
• Transfer the mixture to an ovenproof dish, cover tightly and place in an oven at 110°C/230°F for 2 hours.
• Remove from the oven, mix well and allow to cool.
• Once cool you can mix in 2-3 tbsp of rum or brandy if you so wish.
• Roll out the pastry and cut discs for the pie base. Place the discs in a well-greased muffin tin.
• Place a couple of spoons of mixture into each pie case. Don’t overfill!
• Cut discs for the top of the pies and press onto the pie bases.
• Prick the top of each pie and bake in the oven at 180°C/360° fan oven, 200°C/400°F conventional oven for 25
minutes.
• Remove from the oven and allow to cool before removing the pies from the tray.
• Dust with icing sugar and serve .