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Pastry Dishes and Pizza Crusts1 cup Plain four (Gold brand is good) 1 tsp malt vinegar or lemon juice 6 oz butter Cold water *Best results - use cold butter and cold liquid straight from the refrigerator Method Put flour into bowl, cut the butter into the flour, add the vinegar or lemon juice and enough cold water to mix. The mixture should not be too wet. Turn out onto floured surface, with rolling-pin, roll the mixture out flat, double over and over into quarters. Roll out flat again - this mixes the butter into the pastry. Do this rolling 3 times. Place back into the refridgerator until you need it. Footnote The secret to successful pastry making is to have the butter as cold as possible - even out of the freezer works OK. and the water as cold as possible. You can also double the mixture, you can also freeze to use another day. Amanda's Quiche 6 eggs 4-6 rashers bacon (ham works well too if you have no bacon) 1 cup grated cheese 1 onion 1 Tomato (optional) 1 medium canned or fresh pineapple (optional) Method Break the eggs into a bowl break the yolks and mix with a folk, add previously cubed bacon, diced onions, pineapple (drained) and lastly add the grated cheese mix altogether. Turn out into a ready prepared pie dish with the pastry lined on the bottom. Bake approx 30 minutes in hot oven 400o until cooked and lightly golden * enough for 2 - 3 people Footnote Quiche is just as successful without the pastry on the bottom, just turn the mixture into greased pie dish and cook the same method  Bacon and Egg Pie Line your pie dish with pastry and have enough pastry for the top line bacon strips on the bottom of the pie or flan dish 6 - 8 eggs 6 - 8 Bacon rashers Method Just lightly break the yolks over the bacon. Place the pastry top on and crimp the around the sides to hold in place, make a couple of holes in the top of the pastry to let out the steam as it cooks. Bake for approx 40 minutes in hot oven 400o until cooked and lightly golden. Eaten hot or cold - Footnote Variations Eggs can be left unbroken and whole I have seen where cooks beat the eggs and added mixed vegetables. To me this is the not the traditional 'Kiwi' bacon and egg pie. However, it is still an alternative method you can also try.  Using a rolling pin, roll out bread until flat. Arrange bread over base and sides of pie or flan dish, overlapping so base is completely covered. Place dish on an oven tray. Bake for 10 minutes or until bread is lightly toasted. Line bacon strips on the bottom of the pan 6 - 8 eggs 6 - 8 Bacon rashers Method Line base with bacon and Just lightly break the yolks over the bacon Bake for approx 40 minutes in hot oven 400o until cooked and lightly golden. Eaten hot or cold - Non Yeast Pizza Base 1 1/2 cups flour 1 tsp B Powder 1 tsp Onion powder 1 tsp Paprika 1 tsp Chicken stock powder Method Cut in 2 oz butter, add 1/4 cup water and 1/4 cup milk mixed *Best results - use cold butter and cold liquid straight from the refrigerator Mix slowly with knife. Roll out. Bake approx 400o 20minutes. Yeast - Pizza Base 1 tablespoon yeast (one sachet) 1/2 tsp sugar 1 tsp salt 3 cups plain flour 1 cup tepid water 1 tablespoon oil Method Put yeast, sugar and water in a bowl. Set aside for 15 minutes or until frothy. Put flour into another bowl, add oil and yeast mixture, mix well. Turn dough out onto lightly floured board and knead until smooth and elastic. Lightly oil bowl. Return dough to bowl. Cover with a cloth and set in warm place until double in size. Punch dough down in the center then lightly kneed again. Press into lightly oiled pizza pan. Add your toppings and cook. Serves 6. Fried Bread (Maori and Polynesian recipe I adapted as I did not have the correct quantities. One friend used yeast which I prefer while another friend uses Baking powder) Similar to Funnel Cakes in the States 2 cups plain flour (I use Gold) 1 tblsp or 1 sachet dried yeast 1 tablespoon sugar 1/2 - 1 cup Tepid water Method In a bowl add the yeast to the flour, add sugar pour enough tepid water that it is tacky consistency mixing with a knife cover with teatowel and leave to rise Pour out onto floured area and knead, sprinkling flour over that the mix does not stick to your hands. Put back into washed bowl and let rise again Heat oil in deep frying pan or wok (skillet) that mixture will float as it cooks Pour out onto floured area and roll out about 1/2 inch thickness. Cut into shapes or large squares. Place 3 or 4 squares into the hot oil until it starts to puff up, carefully splash oil on the top and turn over when bottom is golden brown. Cook the other side until golden brown, drain on paper towel I like mine cut in the middle with buttered and jam. Try sprinkled with icing sugar (powered sugar) 
Amanda Martin-Shaver © |