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Sausage Plait

Sausage Plait

150g plain flour.

35g lard.

35g margarine.

A little water

Sausage meat.

Chopped onion , mushrooms , peppers , garlic etc

Oven temp; gas 6 , 200 c , 400 f .

Rub the fat into the flour until you have fine breadcrumbs. “Slice” in enough cold water until you have a dough. Lightly roll out the pastry on a floured surface into a rectangle.

Place the sausage meat and other ingredients down the centre of the pastry.

Cut diagonal slices along the edges of the pastry and brush the edges with milk or water.

Carefully plait the pastry over the sausage meat . Glaze with milk or beaten egg.

Cook for 30 minutes and cool on a wire rack.

Sausage Plait

Sausage Plait

150g plain flour.

35g lard.

35g margarine.

A little water

Sausage meat.

Chopped onion , mushrooms , peppers , garlic etc

Oven temp; gas 6 , 200 c , 400 f .

Rub the fat into the flour until you have fine breadcrumbs. “Slice” in enough cold water until you have a dough. Lightly roll out the pastry on a floured surface into a rectangle.

Place the sausage meat and other ingredients down the centre of the pastry.

Cut diagonal slices along the edges of the pastry and brush the edges with milk or water.

Carefully plait the pastry over the sausage meat . Glaze with milk or beaten egg.

Cook for 30 minutes and cool on a wire rack.

Bakewell Tarts

Bakewell Tart.

100g plain flour.                                        100g margarine.

25g margarine.                                           100g sugar.

25g lard.                                     2 eggs.

A little water.                                             100g self raising flour.

Jam.                                                              Almond essence.

Icing sugar for decorating.

Oven temp; gas 4. 180 c. 350 f.

Make the shortcrust pastry . Roll it out and line it in a shallow ovenproof dish.

( you can cut individual tarts if you so wish).

Place a small amount of jam on the base of the pastry and carefully spread with a knife.

Cream the margarine and sugar until soft. Gradually beat in the eggs and about  2 capfuls of almond essence. Fold in the flour. Carefully spoon the sponge mixture over the jam. Take care that the jam does not go through the sponge.

Cook for approximately 30 minutes. (about 15 minutes for tarts ).

Sieve a little icing sugar on top when it comes out of the oven.