Pizza pasty

If you like Pizza but fancy a change from something circular

try this...

Make a large Pizza dough base approx 24" across

then apply a garlic infused tomato paste to the 

rolled out base but keep away from the edge of

the base by a couple of inches.

Then lay out your favourite Pizza toppings and 

Mozzarella Cheese then carefully fold over to form

a Pasty shape.

If you want stuffed crust then place your filling around the 

edges and carefully fold over.

Place on a baking tray and cook in the oven

for 30-50 mins depending on the size of

your Pizza Pasty.

then Enjoy!

Pain au chocolat

Ingredients

1lb Strong plain white flour

7g Sachet easy blend yeast

1 tsp Sugar

1 tsp Salt

300ml Tepid water

10oz Butter

4oz Chocolate

Egg yolk

Mix together the flour, yeast, sugar and salt. Make a well in the centre, add the 

milk and 2oz butter cut into small pieces. Mix to a sticky dough and kneed on a 

floured surface for 2-3 mins.

Cover with cling film and leave until doubled in size. Knock back the dough, cover

 and leave to rise again. Roll the dough into a rectangle about 1cm thick. Spread the

 remaining butter over two-thirds of the dough.

Fold the unbuttered third of the dough over the butter and remaining third on 

top. Press the edges gently together to seal the butter. Turn the dough 90 

degrees, roll out again and fold into thirds. Wrap and chill for one hour. Roll out 

the dough to 3mm thick. Trim the edges and cut each rectangle into 8 neat pieces. 

Lay the strips of chocolate side by side on each piece close to one end, working 

from this end, roll each piece into a loose sausage shape. Arrange on a lined baking

 tray. Cover with a cloth and leave to rise for one hour.

Preheat oven to 230C/450F/Gas 8. brush the tops of the pastries with beaten 

egg yolk and bake them for 3 mins. Reduce the temperature to 190C/375F/Gas 5

 and continue to bake for 15 mins.

ENJOY!

Cheese scones

Ingredients

9oz Self raising flour

2oz Butter

Pinch of salt

6oz Cheese (grated)

150ml Milk

1 Egg yolk

Extra cheese to grate on top

Preheat oven to 220C/425F/Gas 7 and line 2 baking trays with baking parchment.

Mix together the flour, butter, salt, cheese and milk until the dough comes into a ball.

Roll out your dough on a floured surface and using a round cutter, cut out 

some circles and place on your prepared baking trays. Whisk the egg yolk

and brush the tops of the circles with egg.

Grate some cheese and place a small amount on top of each circle.

Bake in the oven for 10-15 mins.

ENJOY!

Custard tart

Pastry Ingredients

225g Plain flour

Zest of 1 lemon

150g Butter

1 Egg + 1 yolk

Pinch of salt

Rub the flour, salt, lemon zest and butter together until it forms fine crumbs. 

Gradually stir in the egg and yolk to form a soft, but not sticky, dough.  

Wrap in clingfilm and chill for 2 hours.

Heat the oven to 170C/Gas 3. Roll out the dough and use a 20cm deep flan tin,

Line with baking parchment and baking beans and bake blind for 10 mins or until

pale golden and beginning to set. Remove the lining and bake for a further 5 mins.

Leave to cool.

Filling Ingredients

9 Egg yolks

85g Caster sugar

500ml double cream

Nutmeg

Whisk together the egg yolks and sugar. Pour in the cream, then pass through

a sieve into a pan. Set over a low heat and heat to 38C on a thermometer.

Pour into the tart case and bake on 130C/Gas 1 for 40 mins or until the 

custard has set, with a slight wobble to the centre. Dust the surface with 

nutmeg and leave to cool.

ENJOY!