from Angelina Ballerina by Katherine Holabird
Makes
12
Bake for 12-15
mins
180C
7.5
round scalloped-edge cutter
Standard Patty Pan
Ingredients
225g
Vintage/Extra Mature Cheddar
3
tbspns plain flour
6
egg yolks
75ml
milk (semi-skimmed/whole)
Pastry
(use my 'Savoury Rich Shortcrust Pastry' or shop-bought shortcrust
block or pre-rolled sheet)
Extra
egg yolk for brushing
Grate
the cheese on the finest setting, into a large mixing bowl.
Spoon over the flour, flicking lightly through the cheese with a fork until thoroughly combine, keeping the strands loose and avoiding clumping together.
Spoon over the flour, flicking lightly through the cheese with a fork until thoroughly combine, keeping the strands loose and avoiding clumping together.
In
a mug, beat the yolks with the milk. Add a few twists of pepper then
pour into the bowl with the cheese.
Still using the fork, loosely beat together until completely mixed, making a thick, sticky consistency, but not too sloppy/liquid.
Still using the fork, loosely beat together until completely mixed, making a thick, sticky consistency, but not too sloppy/liquid.
Grease
and flour a 12-dip patty-pan. Preheat the oven to 180C.
Roll pastry to about 3-5 mm thickness.
Cut circles and place in dips of patty-pan, pushing well in.
Spoon the filling into each pastry case.
I find it easiest to use 2 soup spoons, one domed full of mix, the other to push it off into the pastry cases.
Then use the back of the spoon to pat the mixture down so it rises almost to the edges. The criss-cross pastry decoration is not essential if you don't want to do it. It's a bit fiddly but it's very prettily pleasing and gives an extra bit of bite.
Roll out the pastry offcuts thinner than before
and cut thin strips (about ¾ cm), two per pie. Using a large knife
is the easiest way to get a straight edge.
Check the length required across one pie first and then you can use it as a guide for all the others.
Brush the ends of the strips with beaten egg yolk.
Bake at for 12-15 minutes, rotating the tray after 10 minutes for even browning and checking every minute after 12 minutes to avoid over cooking.
My oven is a powerful beast, so tends to cook quite quickly, but all ovens differ so make a note of what works for you once you've baked them.
The filling should be puffed up and domed, and the the pastry should be golden brown. Eat whilst warm, or at room temperature, or cold from the fridge.
You can also pop them in the oven again at 180 for a few minutes to refresh them, or freeze them.
Roll pastry to about 3-5 mm thickness.
Cut circles and place in dips of patty-pan, pushing well in.
Spoon the filling into each pastry case.I find it easiest to use 2 soup spoons, one domed full of mix, the other to push it off into the pastry cases.
Then use the back of the spoon to pat the mixture down so it rises almost to the edges. The criss-cross pastry decoration is not essential if you don't want to do it. It's a bit fiddly but it's very prettily pleasing and gives an extra bit of bite.
Check the length required across one pie first and then you can use it as a guide for all the others.
Brush the ends of the strips with beaten egg yolk.
Bake at for 12-15 minutes, rotating the tray after 10 minutes for even browning and checking every minute after 12 minutes to avoid over cooking.
My oven is a powerful beast, so tends to cook quite quickly, but all ovens differ so make a note of what works for you once you've baked them.
The filling should be puffed up and domed, and the the pastry should be golden brown. Eat whilst warm, or at room temperature, or cold from the fridge.
You can also pop them in the oven again at 180 for a few minutes to refresh them, or freeze them.
Despite
their littleness, they are really quite filling. Even one will do as
a tasty lunch with some fresh salad or ham and chutney. Ideal for
picnics!
This is making me really hungry... Can't wait for tea time now!
ReplyDeleteDefinitely going to try these for the next Baker family picnic. Great blog Susie x
ReplyDelete