Frenlite Short Crust Pastry

Ingredients

• 8 oz. ‘Frenlite’ Flour
• 4 oz. Butter, Margarine or Lard
• Cold water to mix
• Good pinch of Salt

Method

1. 1

   Sieve the flour and salt together.

2. 2

   Rub in fat till mixture resembles fine breadcrumbs.

3. 3

   Mix with cold water to a firm dough.

As published

This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 7. The excerpt below is the record exactly as published.

8 oz. ‘‘Frenlite’’ Flour Pinch of Cream of Tartar = Cold Water to Mix 6 oz. Cooking Fat and Margarine mixed 4 level teaspoon Salt Sieve flour, salt and Cream of Tartar. Rub in quarter of the fat. Mix to a pliable dough with cold water. Knead lightly with the finger tips to an even texture. Roll into an oblong—about 4-inch thick. Put second quarter of fat in small knobs evenly over two- thirds of the dough. Fold in three, so that the layers of pastry and fat alternate. Turn dough once to the left so that the fold is to the left hand. Roll out again in an oblong strip. Repeat the process twice till all fat is rolled in. Fold dough in three, seal edges with rolling pin and roll out as required. Always roll one way only—away from you. SAUSAGE ROLLS 4 Ib. ‘‘Frenlite’’? Flaky Pastry Pinch of Dried Mixed Herbs A small Onion finely grated (optional) + Ib. Sausage Meat | Roll the pastry out to }in thick. Mix the sausage meat, grated onion and mixed herbs together. Roll the mixture out to a long strip. Place this in lines on the pastry. Cut the strips across, allowing sufficient pastry to roll round sausage and overlap slightly. Brush the edge of each piece with egg. Roll up round sausage and seal the flap firmly, leaving the two ends open. Flake up the edge of pastry with a knife. Make two cuts in the top of each roll. Brush with egg and bake in a very hot oven about 10-15 minutes. Heat oven to 500°F. and reduce to 475°F. or Mark 10 reduced to 9. Page 14 cee Begin right with Frenlite ‘° FRENLITE *» SHORT CRUST PASTRY 8 oz. ‘‘Frenlite’’ Flour 4 oz. Butter, Margarine or Lard Cold water to mix Good pinch of Salt Sieve the flour and salt together. Rub in fat till mixture resembles fine breadcrumbs. Mix with cold water to a firm dough. An excellent variation—6 oz. flour, 2 oz. “‘Frenlite’’ Cornflour, 6 oz. fat, squeeze of lemon juice. Method as above. APPLE DAPPY 8 oz. ‘‘Frenlite’’ Short Crust Pastry 1 Ib. Cooking Apples 1 oz. Sugar 2 tablespoons Golden 2 tablespoons Hot Water Syrup Roll pastry into oblong, prepare apples and slice. Place slices of apple on to the pastry, sprinkle with sugar. Roll pastry as for roly-poly, seal the edges. Pour mixture of syrup and water over the pastry. Bake in a hot oven for 30 minutes, basting after 15 minutes. 450°F. or Mark 7 APPLE PIE 8 oz. ‘‘Frenlite’’ Short Crust Pastry 2-3 oz. Sugar 1 Ib. cooking Apples 3-4 Cloves (optional) Line a pie plate with half the pastry. Peel, core and slice apples, put on the pastry, sprinkle with sugar—the quantity depends on the type of apple. Scatter the cloves (if used) among the fruit. Damp pastry edges and cover with rest of pastry. Crimp edges and cut slits in top. Bake in hot oven (450°F.) for 10-15 minutes, then lower the heat and cook 20 minutes longer, or until fruit is tender. BAKEWELL TART 6 oz. Short Crust Pastry Filling— 3 oz. Margarine 3 oz. Caster Sugar 4 oz. Breadcrumbs 4 teaspoon Almond Essence 4 teaspoon Lemon Essence 1 Egg 2 tablespoons Jam 1 tablespoon Lemon Curd Roll out pastry and line 7-inch sandwich tin or flan ring. Cream fat and Sugar until light and fluffy. Add flavouring and beaten egg. Fold in breadcrumbs. Spread pastry case with jam and lemon curd. Top with cake mixture. Bake 30 minutes in moderately hot oven, 400°F. or Mark 6. CUSTARD TARTS 4 oz. “‘Frenlite’’ Short Crust Pastry Grated Nutmeg 1 dessertspoon Caster Sugar 2 Eggs 4} pint milk Roll out the pastry thinly. Cut with a fluted cutter, slightly bigger than the patty tin. Line about eight deep patty tins with pastry. Prick very thoroughly with a fork. Brush over with the white of one egg. Whisk remainder of the eggs and sugar and add warmed milk. Almost fill pastry cases. Sprinkle with nutmeg, bake until firm, about 10 minutes 425°F. or Mark 6. Page 15 . . . Frenlite improves every recipe MAIDS OF HONOUR 8 oz. ‘‘Frenlite’’ Short Crust Pastry 2 oz. Margarine or Butter 4 oz. Ground Rice 1 Egg 4 oz. Sugar 2 teaspoons Ground Almonds A few drops of Almond Essence Make pastry. Roll out thinly and line 24 patty tins. Cream the fat and sugar together, lightly beat the egg. add this, with the almond essence, to the creamed mixture. Fold in the ground rice and ground almonds. Bake in a hot oven 450°F. or Mark 7 for 15 minutes. ‘SFRENLITE * SUET CRUST PASTRY 8 oz. ‘‘Frenlite’’ Self-Raising Flour Pinch of Salt 3 oz. Chopped Suet Cold Water to mix

Cook this with the app: pantry check, scaling, and the assistant.