PRODUCTS MADE FROM SHORT PASTE 1 KSHS 1

PRODUCTS MADE FROM SHORT PASTE 1 KSHS 1, 800

1. HAND-MADE SHORTPASTE TARTS Ø Pin out short paste to about an eighth of an inch thick and cut out with a 3 in fluted cutter, cutting each blank as closely as possible to the previous one Ø Lay the pieces into cleaned 3 in patty pans Ø Lightly tap with a ball of paste cuttings then thumb neatly into place taking care not to damage the crimped edges. Ø Pipe jam or lemon curd into the cases with a savoy bag fitted with a small plain tube, Ø Leave the completed tarts to rest for half an hour then bake at 210 degrees centigrade.

2. SHORT PASTE MINCE PIES Ø Pin out short paste thinly and cut out with a 3 inch fluted cutter Ø Pick up the pieces and stack them in tens at the side of the slab Ø Continue cutting out paste until all has been used up or until the requisite number of tops and bottoms have been prepared Ø When all the paste pieces are ready place the bottoms into cleaned patty pans and lightly thumb into position avoiding damage to the crimped edges Ø Into each place 225 gms of minced meat. It is not that the minced meat for each mince pie should be weighed. Ensure each kilo, jar etc of minced meat produces a definite number in order to facilitate costings. Ø The tops are now dipped into a shallow pan containing a small quantity of water to moisten their undersides and are placed into position covering the mince meat

Ø Using the rounded top edge of a plain cutter, press the paste tops into position thus centralising the minced meat and causing the tops and bottoms to adhere to each other Ø Stab the centre of each pie with a pointed wooden (or other) skewer to form a steam escape hole Ø Leave the goods to rest for half an hour then bake at 220 – 225 degrees centigrade Ø When the pies are nicely coloured and practically baked draw them to the oven mouth, dredge lightly with castor sugar and replace in the oven for a minute or two. Ø This sets the sugar in position without completely melting it Ø Leave the goods to cool Ø Before they are quite cold remove them from the tins and pack on clean boards

CUSTARDS Ø Line the tins with short paste pinned out to about an eighth of an inch thick, using suitably sized fluted cutter according to the tins in use Ø Press the paste into position with the aid of a ball of paste cuttings to force out any air entrapped between the tin and the paste Ø Thumb up lightly then fill to within a quarter of an inch of the top edges of the paste with the following:

Ø 2. 0 litres Fresh milk Ø 565 ml Eggs Ø 280 gms castor sugar Ø 55 gms invert sugar or honey Ø Egg Colour, if necessary. Ø Use shell eggs. Failing this frozen eggs. Dried eggs can be used if these are not available but are not recommended.

METHOD: Ø Beat the eggs in a bowl using a flat wire eggbeater. Ø Slowly add the milk while stirring Ø Add the sugar and warmed honey or invert sugar Ø Dissolve thoroughly Ø To ensure the complete solution of the sugar to dissolve allow the mixing to stand for a time, stirring it occasionally

Ø Unless the sugars are completely dissolved the top skins of the custards will not take colour properly in the oven Ø To fill the custards use a suitable jug with a good pouring spout. Ø Avoid spotting the edges of the paste with the liquid as this not only spoils the appearance of the edges of the paste when baked but tends to stick the paste to the tins making it difficult to remove the goods without breakages. Ø Add a pinch of ground nutmeg to each custard then bake at 227 degrees centigrade.

PRECAUTION: Ø When setting in the oven great care is needed to avoid spilling the filling. Ø Push the tray slowly and gently into place with the end of the peel Ø The custards are baked as soon as the filling is set. Ø Overbaking will cause the custard filling to boil completely coagulating the albumen of the milk and eggs. Ø Separation of the water then occurs and the custards are watery

Ø If the top skins of the custards are seen to be rising, this is a sign that the filling is beginning to boil Ø Custards ought to be withdrawn from the oven just before this occurs Ø In attempt to avoid the fault of wateriness, custards are occasionally taken from the oven before the paste is properly baked especially the paste at the bottom of the custards Ø To assist in the matter very thin baking sheets should always be used on which to bake these goods and where possible, the bottom heat of the oven should be increased.