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S
UETCRUST
P
ASTRY
Ingredients:
225 g self-raising flour
3 ml salt
100 g shredded suet
105 ml cold water
Dish: 1 x large Pyrex
®
mixing bowl
Accessory: none
Method:
1. In Pyrex
®
mixing bowl, mix together flour, salt
and suet.
2. Add water and mix to a soft dough. Knead lightly
until smooth.
B
AKED
J
AM
R
OLY
P
OLY
P
UDDING
Ingredients:
Serves 4
1 quantity of suet pastry (as above)
75 ml seedless raspberry jam
milk to glaze
Dish: 1 x 1 kg Pyrex
®
loaf dish
Accessory: Enamel tray
Method:
1. Roll out pastry to approx. 23 x 32 cm.
2. Spread the jam over the pastry leaving 1 cm
border all round. Brush the edges with milk and
roll the pastry up evenly, starting at one short
side and sealing the edges.
3. Brush top with milk and place in loaf dish.
Preheat oven with enamel tray on Convection
210 °C. Cook on Combination: Convection
220 °C + 300 W for 15-18 minutes or until
golden.
A
PPLE
S
TRUDEL
Ingredients:
Serves 4
600 g granny smiths apples, peeled, cored
and sliced
½ lemon, juiced
50 g golden caster sugar
50 g walnuts, roughly chopped
50 g sultanas
5 ml ground cinnamon
50 g ground almonds
6 sheets filo pastry
50 g butter, melted
icing sugar to serve
Dish: 1 x Pyrex
®
mixing bowl, baking sheet
Accessory: Enamel tray
Method:
1. Preheat the oven on Convection 180 °C with
enamel tray.
2. Put the apples and lemon juice into a bowl and
toss together.
3. Add the sugar, walnuts, sultanas, cinnamon and
almonds and mix together.
4. Take three sheets of filo pastry and brush with
melted butter. Place each one with the shortest
edge towards you. Overlap the 2nd sheet onto
the 1st sheet by 5-6 cm along the long edge
and repeat with the 3rd sheet overlapping the
second.
5. Place three more sheets of filo on top, in the
same way as in step 4.
6. Spread the apple filling along the front edge of
the filo pastry just 2.5 cm from the edge and
2.5 cm from each side.
7. Fold the sides in over the filling and brush with
butter. Roll up from the long front edge buttering
the final long edge to seal the strudel.
8. Place on baking sheet, seam-side down. Brush
with melted butter.
9. Cook on Convection 180 °C for 30-35 minutes.
Dust with icing sugar to serve.
– 90 –
Pastry
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