The other 2 Recipes

Here are the other two recipes from my baking session. 1st, Sausage Pie. I even made my own short crust pastry, which has less fat than store bought flaky pastry (not that I ever really worry about that), but it is also less likely to go soggy and doesn't shrink as much. Anyway, here's the photo of the pie and the recipe.

Short Crust pastry:

1 1/2 cups flour

75g cold butter

1/4 cup cold water, with few drops of lemon juice in it.

Using a food processor, add the flour and butter, then use pulse button whilst slowly adding in the water in a slow steady stream, stopping to test every now and then. You want the particle moist enough to form a ball when pressed together, but not so moist that it forms a ball in the processor.

I used 2 lots of this pastry for the pie, as it was a double crust (base and top).

Roll out 2/3's of the pastry and ease into a 23 cm pie plate, or a deep 20cm cake tin.

Filling:

2 onions chopped

1 apple chopped

2 tsp curry powder

1 tsp garlic salt

800g sausage meat

4 firm tomatoes

herbs to suit (I used a bit of thyme and a small sprinkle of mixed herbs)

3 beaten egg

Place onions and apple in food processor and process till fine. Add curry powder, salt and sausage meat and process till well mixed.

Slice the tomatoes and place 1/2 in the base of the uncooked pastry, sprinkle with herbs and pour over 1/2 the eggs. Cover with 1/2 the sausage meat and then repeat the process, reserving a little egg for the top.

Roll out remaining pastry and cover the pie, overlapping the edges, sealing them with a brush of water and then press them together firmly. Brush top with the reserved egg. Bake for approx 20 minutes at 220oC (till nicely browned), then reduce to 180oC and bake for a further 30 minutes. Remove from oven and allow to rest for approx 20-30 minutes before serving.

NB, I used more meaty sausages than just sausage meat, but this did produce excess water during cooking, so would go with the regular sausage meat as suggested next time.

Blueberry Buckle - This was way yum!

175 gm butter or margarine

3/4 cup caster sugar

1/2 tsp vanilla essence

3 eggs

3 cups flours

4 tsp baking powder

dash of milk

For the top:

Cup blueberries

Tblspn coffee crystals or raw sugar

Cream butter and sugar (make it real light and fluffy), add the vanilla then beat in eggs one at a time.

Fold in the flour and baking powder, about a cup at a time. Add a dash of milk and mix through. Spread batter over the base of a greased rectangular tin. Evenly distribute the blueberries over the top, then sprinkle over the sugar. Bake at 190oC for about 20 minutes until golden brown. Can be served warm or cold. (Also good with some flaked almonds and dusted icing sugar on top).