A ball of my Mum's pastry

Mum’s All-Purpose Pastry

This recipe makes enough pastry for about 6 average pies. Freeze the excess for later.

I especially like to use it to make treacle tart and apple pie :)

Ingredients

2kg or 4lb 6oz self-raising flour. Whilst plain flour makes a traditional pastry, my Mum always used self raising, which makes this her unique pastry even if she used to be annoyed when it turned out cakey :)

1kg or 2lb 3oz butter or margarine

6 Eggs, with a little water

For Sweet Pastry

2 cups white sugar

For Savoury Pastry

3tsp salt

Method

Rub sugar (or salt), flour and margarine together until it feels like bread-crumbs.

Add egg water and mix gently until combined.

This pastry can be used for:

Treacle Tart. Fill the base of the pie with corn-flakes and treacle, make a grid design on top with pastry “sausages” bake in a moderate oven (190 degrees C or 325 degrees F) until pastry is browned slightly.

Jam Tart. Fill the base of the tart with jam, make a grid design on top with pastry “sausages” bake in a moderate oven until pastry is browned slightly.

Apple Pie. Blind bake the base of the pie, fill with cooked apple and cover with a pastry “lid”.
Bake in a moderate oven until pastry is browned slightly.

cheese and mustard rolls

Bendigo Savoury Rolls

The recipe for these delightful cheesy rolls was originally published by the Country Women’s Association in 1937.

Ingredients

Puff pastry

Mustard (choose one that’s not too hot)

Cheese (any kind that melts well)

Blanched Almonds

Method

Preheat your oven to 220°C or 325°F

Spread a sheet of puff pastry with the mustard.

Sprinkle over the cheese.

Roll tightly.

Cut into slices approximately half an inch (1.5cm) wide).

Press an almond into the centre of each.

Bake for 15 minutes or until cooked.