Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chocolate Tartlets November 15, 2013

Chocolate Tartlets

Chocolate pie, who can resist?

 

Ingredients

 

1/3 cup of cocoa powder

1 cup of sugar

Pinch of salt

1/4 cup of plain flour

2 & 1/4 cups of cold water

1 tsp vanilla extract

1 Tbsp butter

coarse sea salt, if liked

Pack of ready-made pastry cases

 

Method

 

In a large saucepan put the cocoa powder, sugar, salt and flour, mix those together well.

Add the water and mix well with a balloon whisk.

Place the saucepan on a medium heat, stirring all the time until it comes to a boil.

Boil for one or two minutes, until it starts thickening.

Take it off the heat and add the vanilla extract and the butter, stir well until the butter has melted.

Pour into the pastry cases, leave in the fridge for 2 – 3 hours to cool and set.

 

Tips:

 

Sprinkling with coarse sea salt will cut through the sweetness of the chocolate.

I used 8 small pastry cases, but also had some mixture left over to put into 3 ramekins and 2 irish coffee cups.

This will also be enough filling for a 10” pastry case if you wanted to make one large pie.

 

 

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Mini Steak and Ale Pies April 7, 2013

Steak & Ale 1

Adding a little dried English mustard to the pastry will give these little pies a lovely colour and flavour if you make your own pastry, but if like me your no good at pastry making or if your short on time, ready made pastry will work just as well.

 

Makes 12 Muffin sized pies

 

Ingredients

 

650g/1lb 7oz ready made pastry

1 Tbsp olive oil

15g/1/2 oz butter, plus extra for greasing

500g/1lb 2oz sirloin or rump steak, fat trimmed off and meat cut into small pieces

2 shallots, finely chopped

150g/5 1/2 oz button mushrooms, sliced

1 bay leaf

1Tbsp plain flour

225ml/8fl oz brown ale

125ml/4 fl oz beef stock

1 Tbsp tomato puree

1 egg yolk mixed with 1Tbsp water, to glaze

salt flakes and pepper

 

Method

 

To make the filling, heat the oil and butter in a frying pan. Add the steak, shallots, mushrooms and bay and fry, stirring until the steak is evenly browned.

Sprinkle the flour over the top, mix together, then add the brown ale, stock, tomato puree and a little salt and pepper. Simmer for 5 minutes, stirring from time to time, until the sauce has thickened. Leave to cool, then remove the bay.

Pre heat the oven to 180C/gas 4. Lightly grease a 12 hole muffin tin.

Roll two-thirds of the pastry out thinly. Using a plain cookie cutter, stamp out 12 circles, each 10cm/4ins in diameter. Press these gently into the prepared muffin tin.

Brush the top edges of the pie cases with a little of the egg glaze, then spoon in the filling.

Roll out the reserved pastry and any trimmings and using a plain cookie cutter, stamp out 12 circles, each 7cm/3ins in diameter for the lids. Arrange these on top of the pies, pressing the edges together well with the tines of a fork to seal. Brush egg glaze over the tops. Sprinkle with a little salt.

Bake for 25 minutes, or until the pastry is golden. Leave to cool in the tin for 10 minutes, then loosen with a round bladed knife and transfer to a wire rack.

 

Clementine Meringue Pie March 4, 2012

Filed under: Butter,Clementines,Cornflour,Eggs,Meringue,Sugar — dogsmum @ 6:20 pm
Tags: , ,

I’m getting a bit ahead of myself with posting this in March as it really is a perfect Summer Pudding, although it does taste good today too 😉

Ingredients

250g shortcrust pastry

flour, for dusting

4 clementines

70g butter

80g caster sugar

20g cornflour

2 eggs, separated

Method

Preheat oven to 190C/gas 5.

Roll out the pastry on a floured surface and use to line a 20cm flan plate. Line with baking parchment and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a further 10 minutes.

Finely grate zest from the clementines and squeeze the juice.

Place in a saucepan with the butter and 30g of the caster sugar, then heat gently for about 5 minutes until the butter and sugar dissolve.

Whisk together the cornflour and 3Tbsp of cold water in a small bowl until you have a smooth thin paste.

Beat in the egg yolks, then whisk into the hot clementine mixture.

Cook over a low heat, stirring continuously for about 5 minutes, until the mixture thickens and becomes glossy.

Remove from heat and allow to cool. Once cooled use to fill the pastry case.

In a clean grease-free bowl, whisk the egg whites until thick and they hold their shape.

Add the remaining caster sugar, adding a spoonful at a time, whisking well after each addition until you have a thick and glossy meringue that stands in stiff peaks.

Pile the meringue on top of the filled tart and place in the oven for 5 minutes, so the meringue is golden.

Allow the pie to cool before slicing and serving.

Enjoy 🙂

 

 
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