WHAT IS A PASTRY CUTTER RECIPES

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RAISED PORK PIE WITH HOT WATER PASTRY | PASTRY | RECIPES ...



Raised Pork Pie with Hot Water Pastry | Pastry | Recipes ... image

A traditional raised pie recipe that can be adapted to other fillings. The pastry in this type of pie will preserve the contents for a considerable time and was a popular type of food before refrigeration.

Number Of Ingredients 16

HOT WATER PASTRY
300 g Doves Farm Organic Plain White Flour
pinch of salt
1 egg
150 ml water
100 g lard
butter, for tin
PORK PIE FILLING
1 tsp chopped sage
0.5 tsp salt
0.25 tsp mace
0.25 tsp ground pepper
1 tsp lemon rind, grated
300 g minced pork
200 g pork sausage meat
200 g bacon cubes

Steps:

  • Hot Water Pastry Put the flour and salt into a bowl and stir to combine. Break the egg into the middle of the flour. Beat the egg, in the bowl, combining it with the flour until it is dispersed through the flour. Measure the water into a saucepan, add the lard and put over a medium heat. As soon as the pan comes to the boil, remove it from the heat. Pour the hot liquid into the flour mixture while stirring. Using your hands gather the mix together to form a soft and smooth ball of dough. Cover and leave for 20 minutes. Pork Pie Filling Measure the sage, salt, mace and ground pepper into a small bowl and stir to combine. Finely grate the lemon rind into the bowl and stir to make the seasoning mix. Put the pork mince, sausage meat and chopped bacon into a mixing bowl and mix together well. Stir in the seasoning mix. Raised Pork Pie Pre heat the oven. Rub butter generously around the base and sides of a 15cm/6” round, loose bottom, deep cake tin or insert a baking liner. Take two thirds of the pastry and press it into the bottom and sides of the dish. Tip the pie filling into the pastry lined tin and smooth the top. Moisten the pastry rim with water. Lightly dust the work surface with flour, put the remaining dough in the middle and sprinkle it with more flour. Roll the pastry into a 15cm/6” circle. Brush a little water around the circumference of the pastry circle. Press a 3cm/1¼” cookie cutter or egg cup into the centre of the pastry and remove the small pastry circle. This will allow steam to escape during cooking. Transfer the pastry circle over the filled pie, inverting it so the moistened side is down. Press, pinch or crimp together the outside edges using your fingers or the flat prongs of a fork. Brush the remaining beaten egg over the top of the pie. Place the pie on an oven tray and bake for 70-80 minutes until golden. Allow the pie to cool completely in the tin. Carefully push and lift the cold pie out of the tin. Wrap the pie and refrigerate. Best eaten within 3-4 days.

RAISED PORK PIE WITH HOT WATER PASTRY | PASTRY | RECIPES ...



Raised Pork Pie with Hot Water Pastry | Pastry | Recipes ... image

A traditional raised pie recipe that can be adapted to other fillings. The pastry in this type of pie will preserve the contents for a considerable time and was a popular type of food before refrigeration.

Number Of Ingredients 16

HOT WATER PASTRY
300 g Doves Farm Organic Plain White Flour
pinch of salt
1 egg
150 ml water
100 g lard
butter, for tin
PORK PIE FILLING
1 tsp chopped sage
0.5 tsp salt
0.25 tsp mace
0.25 tsp ground pepper
1 tsp lemon rind, grated
300 g minced pork
200 g pork sausage meat
200 g bacon cubes

Steps:

  • Hot Water Pastry Put the flour and salt into a bowl and stir to combine. Break the egg into the middle of the flour. Beat the egg, in the bowl, combining it with the flour until it is dispersed through the flour. Measure the water into a saucepan, add the lard and put over a medium heat. As soon as the pan comes to the boil, remove it from the heat. Pour the hot liquid into the flour mixture while stirring. Using your hands gather the mix together to form a soft and smooth ball of dough. Cover and leave for 20 minutes. Pork Pie Filling Measure the sage, salt, mace and ground pepper into a small bowl and stir to combine. Finely grate the lemon rind into the bowl and stir to make the seasoning mix. Put the pork mince, sausage meat and chopped bacon into a mixing bowl and mix together well. Stir in the seasoning mix. Raised Pork Pie Pre heat the oven. Rub butter generously around the base and sides of a 15cm/6” round, loose bottom, deep cake tin or insert a baking liner. Take two thirds of the pastry and press it into the bottom and sides of the dish. Tip the pie filling into the pastry lined tin and smooth the top. Moisten the pastry rim with water. Lightly dust the work surface with flour, put the remaining dough in the middle and sprinkle it with more flour. Roll the pastry into a 15cm/6” circle. Brush a little water around the circumference of the pastry circle. Press a 3cm/1¼” cookie cutter or egg cup into the centre of the pastry and remove the small pastry circle. This will allow steam to escape during cooking. Transfer the pastry circle over the filled pie, inverting it so the moistened side is down. Press, pinch or crimp together the outside edges using your fingers or the flat prongs of a fork. Brush the remaining beaten egg over the top of the pie. Place the pie on an oven tray and bake for 70-80 minutes until golden. Allow the pie to cool completely in the tin. Carefully push and lift the cold pie out of the tin. Wrap the pie and refrigerate. Best eaten within 3-4 days.

More about "what is a pastry cutter recipes"

PUFF PASTRY MINCE PIES RECIPE - BBC GOOD FOOD
Bake easy mince pies using ready-made puff pastry and a jar of mincemeat. You can perk up a shop-bought filling, too, with orange zest and a splash of brandy
From bbcgoodfood.com
Category Afternoon tea, Dessert, Treat
Calories 321 calories per serving
  • Press each one around the edges to make sure they're well sealed. Brush them with more of the beaten egg, sprinkle with demerara sugar. Bake for 20 mins, until risen and golden. Allow to cool a little, then serve warm.
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MINCE PIES | FRUIT RECIPES | JAMIE OLIVER RECIPE
Christmas wouldn’t be Christmas without homemade mince pies – this is a mince pie to please everyone. Getting your hands on some really good-quality mincemeat, then stirring through a few extras to really make the flavours sing is the key to getting this moreish festive treat to taste absolutely incredible. Enjoy!
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 217 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4, and lightly grease a shallow cupcake tray with butter.
    2. Roll out half the pastry on a clean flour-dusted surface to 3mm thick, then cut out 12 circles using a pastry cutter or a clean glass tumbler. Lay them in the hollows of the tray and place in the fridge to chill for 30 minutes.
    3. Spoon the mincemeat into a mixing bowl, breaking it up with a spoon as you go, then pour in the brandy.
    4. Peel the apple and chop into small chunks, then finely chop the ginger and apricots and stir it all to the mincemeat with the cranberries and mixed spice.
    5. Roll out the remaining pastry to the same thickness, then using a smaller cutter or tumbler, cut out another 12 circles – these will be the lids for your pies.
    6. Knead the pastry trimmings together briefly, roll out and cut into shapes to decorate the tops of your pies (stars and tree-shapes work well).
    7. Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
    8. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the eggwash.
    9. Bake for 25 minutes, or until golden. Dust with icing sugar before serving, then dig in.
    10. Take the pastry bases out of the fridge and fill them just over halfway up with mincemeat, then smooth the filling out to the edges. Beat the egg and milk together, then brush over the top edges of the pastry.
    11. Lay the lids over the top, then crimp the edges together with your thumb and forefinger so the lids stick to the bases. Top each pie with a cut-out shape, then brush once more with the egg wash.
    12. Bake in the hot oven for around 25 minutes, or until the pastry is cooked through and golden on top. Dust with icing sugar before serving, then dig in.
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INDIVIDUAL CHICKEN POT PIE WITH PUFF PASTRY - FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 40 minutes
  • Brush each dough round with egg wash and place egg washed-side down onto the top of each filled ramekin. Brush the top of the pastry with egg wash. Bake for 15 minutes. Decrease the heat to 400 degrees F and bake until the crust is puffed and golden brown and the filling is bubbly, another 15 to 20 minutes. Cool on a rack for 10 minutes before serving.
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BEST CHERRY PUFF PASTRY PIES RECIPE-HOW TO MAKE ... - DELISH
a recipe for simple cherry puff pastry pies from Delish.com
From delish.com
Reviews 3
Total Time 3 hours
Category vegetarian, picnic, dessert
Cuisine American
  • Make the filling: Mix cornstarch and water together in a small bowl until combined and milky and set aside. In a medium saucepan, combine cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until cherries begin to release their juices, 4 to 6 minutes. Stir in cornstarch mixture, then bring to a boil, stirring often. Once boiling, remove from heat and stir in vanilla extract. Let cool completely. Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll out one puff pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles (half will be the bottom pastry pie crust, the other half will be the top). Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there be will room for all 6 pastry pies; if not, use a second baking sheet.) In a small bowl, mix together the beaten egg and milk. Using a pastry brush, brush edges of the bottom rectangles with the egg wash. Spoon 3 tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Brush tops of pastry pies with egg wash, then sprinkle with coarse sugar. Chill pies in the refrigerator for at least 25 minutes. During last few minutes of chill time, preheat oven to 375 degrees F. Bake pastry pies, rotating baking sheet once or twice, until tops are golden, 30 to 35 minutes. Let cool on the pan until ready to handle and serve. Wrap each leftover pastry pie up tightly in plastic wrap and store in the refrigerator for up to 5 days.
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This is a classic dish for any type of gathering, and one we always put out. Imagine a croissant filled with melted Brie cheese and sweet fruit and jam. That's what this dish is. It's a pull-apart appetizer that can be spread on toast points or eaten as is. It's one of those centerpiece starters that is the talk of the party. Puff pastry is a cook's friend. It's great for making quick pastries and even beef Wellington. We always keep a pack in the freezer.
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Reviews 4.5
Total Time 1 hours 40 minutes
Category appetizer
  • Bake on the middle rack of the oven for 30 to 40 minutes, turning the baking sheet halfway through, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm. 
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MINI BAKEWELL TARTS RECIPE - BBC GOOD FOOD
Use shop-bought pastry to make our easy bakewell tarts. Simply layer jam, frangipane and icing inside a shortcrust case for a nostalgic teatime treat
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Afternoon tea, Dessert, Treat
Calories 534 calories per serving
  • Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.
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BEEF WELLINGTON FOR TWO | JAMIE OLIVER RECIPES
Less is definitely more when it comes to my romantic twist on a classic beef Wellington for two. A blushing and tender seared fillet of beef, smothered in rich mushroom duxelle, all wrapped up in a vibrant green pancake and golden puff pastry parcel – seriously impressive and truly memorable. You’re going to love it!
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 840 calories per serving
    1. Soak the dried mushrooms in 250ml boiling water for 10 minutes, then drain and finely chop (reserving the soaking liquid for the gravy).
    2. Pick and finely chop 1 sprig of rosemary, season with sea salt and black pepper, then roll the fillet through it until nicely coated. Add 1 tablespoon of oil to a non-stick pan over a high heat. Lightly crush and add the unpeeled garlic cloves, then add the beef and sear for 5 minutes, turning with tongs. Remove to a plate to cool.
    3. Wipe out the frying pan and return to a medium heat. Peel and roughly chop the onion, then squeeze out the softened garlic flesh and add to the pan. Strip in the rest of the rosemary, then tear in the mushrooms. Pour in the beef resting juices, then add the soaked mushrooms. Cook for 15 minutes, or until soft and starting to caramelise, stirring regularly. Tip into a food processor with a few drops of truffle oil (if using) and blitz to a spreadable consistency. Taste and season to perfection.
    4. For the pancakes, crack the egg into a blender, add the milk, flour, spinach and a pinch of salt and pepper, then blitz until smooth. Place a large 28cm non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then flip over and cook for another 10 seconds. Tip onto a plate to cool. Cover and chill the remaining batter for breakfast.
    5. Preheat the oven to 220°C/425°F/gas 7. To assemble, place a large sheet of clingfilm on a clean surface and place your pancake on top. Spread with 1 heaped teaspoon of English mustard, then spread with the mushroom pâté in an even layer, leaving a 1cm border. Place the cooled beef fillet in the centre of the pancake, then gather up the clingfilm and twist into a parcel.
    6. On a flour-dusted surface, cut the pastry in half. Remove the clingfilm and place the pancake-wrapped beef on one piece of pastry. Beat the egg and brush over the pastry base and the pancake, then drape over the remaining piece of pastry to cover and press to seal, as though you’re making large ‘ravioli’. Trim the excess pastry (see tip), transfer to a large greased baking tray and eggwash all over. (If making in advance, pop in the fridge until needed, removing 1 hour before baking.)
    7. Cook the Wellington on the bottom of the oven for 25 minutes, or until the pastry is golden on top and crisp underneath, for blushing, juicy beef.
    8. Meanwhile, make the gravy. Peel and roughly chop the onion, place in a large pan on a medium heat with a tablespoon of oil, and strip in the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until dark and shiny. Add the port, flame with a match, cook away, then stir in the flour, followed gradually by the stock and reserved porcini liquid. Simmer to your desired consistency, then blitz with a stick blender and strain through a sieve.
    9. Leave the Wellington to rest for 5 minutes before slicing and serving with the gravy. Delicious served with steamed greens.
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CHEESY SPINACH DIP CHRISTMAS TREE - RECIPES, PARTY FOOD ...
Don't spend this holiday season without Christmas Tree Spinach Artichoke Breadsticks from Delish.com.
From delish.com
Reviews 4.5
Total Time 55 minutes
Category low sugar, nut-free, vegetarian, Christmas, dinner party, appetizers, baking
Cuisine American
  • Preheat oven to 375° and line a large baking sheet with parchment paper. In a large bowl, stir cream cheese, artichoke hearts, spinach, Parmesan, sour cream, garlic, and lemon zest and red pepper flakes (if using) until combined. Season mixture with salt and pepper. Unroll both pastry sheets onto baking tray, and use a pizza cutter or knife to cut a Christmas tree shape into the dough; reserve scraps. Remove top tree cut-out, and spread cream cheese mixture on bottom layer. Sprinkle with mozzarella then top with second tree cutout.  Cut a star out of reserved puff pastry scraps and place on top of tree. Using a pizza cutter or knife, cut 1/2" thick "branches" on either side of tree, being careful to leave a 1" section in the center. Gently lift and twist each "branch". In a small bowl, mix together butter and garlic powder. Brush all over tree and star and bake until golden, 30 minutes.
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5 THINGS YOU CAN USE AS A PASTRY CUTTER SUBSTITUTE
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PUFF PASTRY CHEESE STICKS - EASY WEEKNIGHT RECIPES
Apr 05, 2020 · Brush the top of the puff pastry with olive oil. Season the puff pastry with salt, pepper, and paprika. Sprinkle the top of the pastry with the cheeses and press down on the cheeses to adhere to the dough. Cut: Using a pizza cutter…
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65 PASTRY RECIPES YOU SHOULD ABSOLUTELY MAKE FOR BREAKFAST ...
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HOW TO USE PUFF PASTRY: TIPS, RECIPES AND MORE | EPICURIOUS
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HOMEMADE PASTRY DOUGH (SHORTCUT VERSION) - SALLY'S BAKI…
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CHICKEN WELLINGTON - PUFF PASTRY
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