![]() Remove them from the oven and cool them on a rack before serving or drizzling with a simple confectioners' sugar and milk icing. Repeat until all the squares are used.įor a shiny crust, brush each turnover with the egg and water glaze, if desired.īake the turnovers for 25 to 30 minutes, until they're golden brown. ![]() Press the edges to seal (or use a fork), and transfer the pastry to a parchment-lined baking sheet. Use a pastry brush to lightly wet two adjoining edges of each square, and fold the dough over the filling to make a triangle. Place 2 tablespoons of the apple filling on each square. Trimming the edges will give you a neater look and a higher-rising pastry.Ĭut the dough into eight 4" squares. Use a sharp knife or pizza wheel to trim 1/2" off the outside edges, leaving a rectangle 8" x 16". Unwrap the dough and roll it into a long rectangle, 9" wide x 17" long. To make the filling: Stir together all the filling ingredients. Pat the dough into a rectangle, wrap it in plastic wrap or waxed paper, and chill for 30 minutes. When you can squeeze the dough gently and it holds together, scoop it out onto a piece of parchment or waxed paper and fold it over on itself three or four times to build flaky layers. Work in the butter until the mixture forms coarse crumbs.ĭrizzle water onto the mixture while fluffing it with a fork. Sweet pastries which I love and make lots of short bread biscuits with naked ginger, but anything more delicate just don’t last in the Aussie bush without a good cooler which I don’t have access to.To make the pastry: In a medium bowl, whisk together the flours and salt. with a twist of internal bacon around d the sauce meat. ![]() Stout and Steak (I put the stout first because I use a very strong stout) being my favourite pie and sausage rolls. As an Australian, and one who is out bush most days, I make mostly meat pies of a variety and sausage rolls. I dabble around the kitchen, but when it comes to pastries I have kept it simple. I’m not a commercial operator, just a lover of all things to eat I roll my parties with a 19in pastry roller nowadays as I no longer have the strength for manual pins. I was thinking no less than 1.5mm to a final thickness no more than 3.5mm. in one hand and eat it like a savoury snack on the run, hot or cold. My estimation for meat pies, The one’s you can handle. I did not pick up on how thick you roll your pastry for each layer. ![]() I used my food processor to bring this puff pastry dough together and it was so easy, a few pulses and you are ready to go!
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