This is not quite so rich as puff paste,
but the results are equally good. Add a
pinch of salt to 12 ozs. of flour (sifted), cut
8 ozs. of butter into small pieces and mix
with the flour; add just enough water to
make a firm but smooth paste, roll it out
one-third of an inch thick, fold in three and
let it rest for 10 minutes in a cool place.
Boll out again and fold in three. In about
15 minutes roll out a third time, again fold
in three, and use as directed. This paste
is eminently suitable for meat pies, sausage
rolls, fruit tarts, pastries, etc.
Yol-au-Yent.
Make the puff paste in the usual way,
give it six turns, roll out three-quarters of
an inch thick, and cut it into the desired
size of the vol-au-vent (round or oval).
Turn the paste over on to a baking-sheet,
brush the top with beaten egg, make a
circular incision (to form the lid) about a
quarter of an inch deep ; this is best done
with a large round cutter or sharp-pointed
112 THE PAPER-BAG COOKERY MANUAL.
knife. Then slip the baking-sheet into an
“Express” bag large enough to well hold
the paste without touching, fold in the end
of the bag carefully, place it on a grid shelf
in a hot oven, and bake for about 25
minutes. When done, slit open the bag
and carefully remove the vol-au-vent of
puff paste crust. This can then be filled
with a ragout of chicken quenelles, propor-
tionately mixed with tongue, truffles, mush-
rooms, etc., and moisten with a rich white
sauce, Veloute or Bechamel. It may also
be filled with fricassee of fish, made with
white or brown sauce. Or it can be filled
with preserved fruit or compote of fresh
fruit.
Tomato Pasties.
Boll out some rough puff paste and
stamp out into oblong or square pieces of
even size. In the centre of each piece of
paste place half a peeled tomato, which has
previously been seasoned with salt and
pepper✪ Tomato Pasties, and from which some of the seeds
have been removed. Wet the edges of the
paste, fold over and press the ends, then
brush over with a little milk. Place the
pasties into a buttered “Express” paper-
bag, and bake in a fairly hot oven on a
grid shelf from 12 to 15 minutes.
Raspberry and Currant Tartlets.
Roll out, not too thinly, half a pound or
more of puff paste, and line with it the
required number of small pastry hoops or
THE PAPER-BAG COOKERY MANUAL. 113
tartlet moulds. Fill these with rice or
dried peas, and slip into an “ Express”
paper-bag ; prick the top of the bag with a
skewer, and bake on a grid in a moderate
oven for about 12 minutes, or until the
paste has acquired a golden colour. Take
out the rice or peas, and fill the tartlet
crusts with prepared raspberries and
currants ; pour over a little prepared syrup✪ Raspberry and Currant Tartlets
and place in the oven again for a few
minutes to get hot. Sprinkle over with
castor sugar and serve.
French Cherry Tart.
Roll out thinly some puff paste, and line
with it a large pastry hoop or fiat cake tin.
Fill this with stoned cherries, and sprinkle
over with castor sugar mixed with a little
ground cinnamon✪ French Cherry Tart. Slip this into an
“Express” paper-bag, fold in the ends and
fasten with clips, and bake for about 15 to
20 minutes. When baked, take out of the
bag, pour over some well reduced syrup,
and serve.
Sweet Banana Pasties. ✪ Sweet Banana Pasties
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Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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This is not quite so rich as puff paste,
but the results are equally good. Add a
pinch of salt to 12 ozs. of flour (sifted), cut
8 ozs. of butter into small pieces and mix
with the flour; add just enough water to
make a firm but smooth paste, roll it out
one-third of an inch thick, fold in three and
let it rest for 10 minutes in a cool place.
Boll out again and fold in three. In about
15 minutes roll out a third time, again fold
in three, and use as directed. This paste
is eminently suitable for meat pies, sausage
rolls, fruit tarts, pastries, etc.
Yol-au-Yent.
Make the puff paste in the usual way,
give it six turns, roll out three-quarters of
an inch thick, and cut it into the desired
size of the vol-au-vent (round or oval).
Turn the paste over on to a baking-sheet,
brush the top with beaten egg, make a
circular incision (to form the lid) about a
quarter of an inch deep ; this is best done
with a large round cutter or sharp-pointed
112 THE PAPER-BAG COOKERY MANUAL.
knife. Then slip the baking-sheet into an
“Express” bag large enough to well hold
the paste without touching, fold in the end
of the bag carefully, place it on a grid shelf
in a hot oven, and bake for about 25
minutes. When done, slit open the bag
and carefully remove the vol-au-vent of
puff paste crust. This can then be filled
with a ragout of chicken quenelles, propor-
tionately mixed with tongue, truffles, mush-
rooms, etc., and moisten with a rich white
sauce, Veloute or Bechamel. It may also
be filled with fricassee of fish, made with
white or brown sauce. Or it can be filled
with preserved fruit or compote of fresh
fruit.
Tomato Pasties.
Boll out some rough puff paste and
stamp out into oblong or square pieces of
even size. In the centre of each piece of
paste place half a peeled tomato, which has
previously been seasoned with salt and
pepper, and from which some of the seeds
have been removed. Wet the edges of the
paste, fold over and press the ends, then
brush over with a little milk. Place the
pasties into a buttered “Express” paper-
bag, and bake in a fairly hot oven on a
grid shelf from 12 to 15 minutes.
Raspberry and Currant Tartlets.
Roll out, not too thinly, half a pound or
more of puff paste, and line with it the
required number of small pastry hoops or
THE PAPER-BAG COOKERY MANUAL. 113
tartlet moulds. Fill these with rice or
dried peas, and slip into an “ Express”
paper-bag ; prick the top of the bag with a
skewer, and bake on a grid in a moderate
oven for about 12 minutes, or until the
paste has acquired a golden colour. Take
out the rice or peas, and fill the tartlet
crusts with prepared raspberries and
currants ; pour over a little prepared syrup
and place in the oven again for a few
minutes to get hot. Sprinkle over with
castor sugar and serve.
French Cherry Tart.
Roll out thinly some puff paste, and line
with it a large pastry hoop or fiat cake tin.
Fill this with stoned cherries, and sprinkle
over with castor sugar mixed with a little
ground cinnamon. Slip this into an
“Express” paper-bag, fold in the ends and
fasten with clips, and bake for about 15 to
20 minutes. When baked, take out of the
bag, pour over some well reduced syrup,
and serve.
Sweet Banana Pasties.