Friday, 13 June 2008


These are old recipes and all the measurements are imperial. Good luck!

4.5 ozs self-raising flour
1.5 ozs plain flour
pinch of salt
3 ozs butter
Add with a knife to form a stiff dough
1 tspn lemon juice
1 beaten egg yolk
A little cold water
For sweet pastry add 2 tsp sugar

Lightly flour a board or the bench. Roll out thinly. Use a bit more than half to line the pie tin. Tip in filling, dampen edge with water and lay top over. Press to seal. Prick top. Decorate with left over pastry cut into shapes. Glaze.

For sweet pastry - brush with egg white and sprinkle with sugar
For savoury pastry - brush with egg yolk or milk.

No comments: