<span>Pastry</span>
Sift the cake flour and salt together. Grate the butter over the flour mixture, constantly sprinkling flour over the butter as you grate.
Mix the water and lemon juice, sprinkle liquid evenly over the flour and butter mixture and cut it in with a spatula. Roll the pastry out once on a well-floured surface.
Fold the pastry over in thirds to make a long rectangle. Press the outer edges firmly to retain the air folded in. Starting at one short end, once more fold the pastry over in thirds. Press the outer edges firmly.
Cover the pastry with waxed paper and refrigerate for at atleast 1 hour. Roll the pastry out until 1.5mm thick. Use as needed. Bake in a preheated oven at 200C (400F) until golden brown.
<span>Pie</span>
Preheat oven to 160C. (325F)
Heat the margarine and oil in a sauce pan and fry the meat until browned. Add the chopped onions and grated carrots and fry for another 5 minutes. Stir in the cake flour and mix well. Gradually stir in the meat stock and continue stirring untile the mixture starts to boil.
Add the rest of the ingerdients, except the pastry and the milk & egg mixture, and mix well. Spoon into oven proof dish with lid (or cover with foelie) and bake for 2 to 2 1/2 hours until meat is tender. Allow to cool.
Increase the oven temperature to 200C. Line (preferably a seperate...) oven proof dish with rolled out pastry (I used one small round cake pan and a small rectangle bread pan). Spoon the meat on to the pastry, and cover again with rolled out pastry, pressing the edges down firmly with a fork. Be fancy and cut little leaf shapes in the pastry, or just poke holes in it with a fork. Brush with the egg and milk mixture.
Bake for 30 minutes. Goes well with pumpkin, stewed fruit or salad.
- 250g cake flour
- 5ml salt
- 200g butter/margarine
- 150ml iced water
- 5ml lemon juice (optional)
Sift the cake flour and salt together. Grate the butter over the flour mixture, constantly sprinkling flour over the butter as you grate.
Mix the water and lemon juice, sprinkle liquid evenly over the flour and butter mixture and cut it in with a spatula. Roll the pastry out once on a well-floured surface.
Fold the pastry over in thirds to make a long rectangle. Press the outer edges firmly to retain the air folded in. Starting at one short end, once more fold the pastry over in thirds. Press the outer edges firmly.
Cover the pastry with waxed paper and refrigerate for at atleast 1 hour. Roll the pastry out until 1.5mm thick. Use as needed. Bake in a preheated oven at 200C (400F) until golden brown.
<span>Pie</span>
- 37.5ml margarine
- 25ml cooking oil
- 1 kg stewing beef, cubed
- 2 onions, chopped
- 4 carrots, coarsely grated
- 25ml cake flour
- 300ml meat stock
- 1 large tomato, peeled and chopped
- 2 potatoes, peeled and diced
- 5ml black pepper
- salt to taste
- 1 egg beaten with 15ml milk
Preheat oven to 160C. (325F)
Heat the margarine and oil in a sauce pan and fry the meat until browned. Add the chopped onions and grated carrots and fry for another 5 minutes. Stir in the cake flour and mix well. Gradually stir in the meat stock and continue stirring untile the mixture starts to boil.
Add the rest of the ingerdients, except the pastry and the milk & egg mixture, and mix well. Spoon into oven proof dish with lid (or cover with foelie) and bake for 2 to 2 1/2 hours until meat is tender. Allow to cool.
Increase the oven temperature to 200C. Line (preferably a seperate...) oven proof dish with rolled out pastry (I used one small round cake pan and a small rectangle bread pan). Spoon the meat on to the pastry, and cover again with rolled out pastry, pressing the edges down firmly with a fork. Be fancy and cut little leaf shapes in the pastry, or just poke holes in it with a fork. Brush with the egg and milk mixture.
Bake for 30 minutes. Goes well with pumpkin, stewed fruit or salad.
Home made pie!
Home made pie :)
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