Archive for the ‘Dessert Recipes’

12 Sep 2007

Meat Pies

Written by Caribbean Recipe Blogger in Dessert Recipes

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(Shortcrust pastry)

Ingredients for shortcrust pastry:

200 g (8 oz) plain flour
1 ml spoon (1/4 teasp.) salt
100 g (4 oz) fat (1/2 vegetable shortening and 1/2 margarine)
cold water to bind

Ingredients for filling:

400 g (1 lb) ground beef
5 ml spoon (1 teasp.) fresh thyme
5 ml spoon (1 teasp.) onion powder
5 ml spoon (1 teasp.) salt
2 stalks escallinons, finely chopped
1 red pepper, deseeded and finely chopped
2 x 15 ml spoon (2 tbsp.) tomato ketchup
2 x 15 ml spoon (2 tbsp.) oil
25 g (1 oz) breadcrumbs
125 ml (1/4 pt) warm water
beaten egg or milk to glaze

Method:

Make shortcrust pastry (see Mammy-apple Pie).Mix meat with remaining ingredients except oil, breadcrumbs and water. Leave to stand for 30 minutes.
Heat oil in a large frying pan. Add meat mixture and cook gently, stirring occasionally, for about 10-15 minutes. Pour off excess oil.Add breadcrumbs and warm water to the meat and cook for another 15 minutes.

Meanwhile, roll out pastry to 3 mm (1/8 in) thick. Cut into 12 circles, each about 12.5 cm (5 in) in diameter.

Place spoonfuls of the meat mixture on one side of each circle. Damp edges of each circle with water. Fold pastry over meat and press edges together. Pinch to seal.

Put patties on an ungreased baking sheet. Prick tops with a fork and brush with beaten egg or milk. Bake at 220Â°C (425Â°F), Gad Mark 7, for 20-30 minutes, or until golden brown. Serve hot or cold with a dark-green leafy vegetable or salad.

Makes about 12 patties.

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11 Sep 2007

Coconut Custard Pie

Written by Caribbean Recipe Blogger in Dessert Recipes

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(Shorcrust pastry)

Ingredients for shortcrust pastry:

150 g (6 oz) plain flour
1 ml spoon (1/4 teasp.) salt
75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
cold water to bind

Ingredients for filling:

2 large eggs
50 g (2 oz) sugar
250 ml (1/2 pt) milk
75 g (3 oz) peeled and grated coconut

Method:

Make shorcrust pastry (see Mammy-apple Pie, p.99). Roll out to line a 20.5 cm (8 in) flan or pie dish. Keep cool.Beat eggs and sugar together in a bowl until light and fluffy. Add milk and grated coconut and stir well.
Pour mixture into pastry case. Bake at 230Â°C (450Â°F), Gas Mark 8, for 10 minutes, then reduce heat to 180Â°C (350Â°F), Gas Mark 4, and bake for another 25-30 minutes, or until custard is set and pastry is golden brown.

Serves 3-4

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10 Sep 2007

Cheese and Onion Pie

Written by Caribbean Recipe Blogger in Dessert Recipes

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(Shortcrust pastry)

Ingredients for shortcrust pastry:

150 g (6 oz) plain flour
1 ml spoon (1/4 teasp.) salt
75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
cold water to bind

Ingredients for filling:

25 g (1 oz) margarine
400 g (1 lb) onions, peeled and sliced into rings
2 tomatoes, peeled and sliced
1 egg
150 ml (1/4 pt) milk
salt and pepper to taste
175 g (6 oz) cheese, grated

Method:

Make shortcrust pastry (see Mammy-apple Pie). Roll out to line a 20.5 cm (8 in) flan or pie dish. Trim edge. Prick the bottom with a fork and bake at 200Â°C (400Â°F), Gas Mark 6, for 20-25 minutes, or until pastry is just set. Remove from oven and allow to cool.Meanwhile, melt margarine in a large frying pan. Add onion rings and cook gently, covered, for 10 minutes. Add tomato slices and cook for a further 5 minutes, until onion is soft but not brown. Drain well and reserve a few onion rings for garnish.Spread onion rings and tomato slices evenly over base of pastry case.Beat together egg and milk in a bowl. Season to taste with salt and pepper. Stir in half the grated cheese and pour mixture over onion and tomato filling. Sprinkle remaining cheese over top. Top with reserved onion rings.

Bake at 190Â°C (375Â°F), Gas Mark 5, for 20 minutes until well risen and golden. Serve hot.

Serves 3-4.