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Last year for the very first time I made sausage rolls, mince pies, tarts, and bakewells. I made the pastry from scratch and while it isn't that difficult, it is time consuming so I was wondering if there was any ready made pastry that works best.
Also, does anyone have a good recipe with american conversions for yorkshire puddings?
Hi Jen, I'm not from the UK but my mother in law is from Scotland and when she makes sausage rolls she uses pepperidge farms puff pastry. It comes out great.
I use my grandmother's recipe for Yorkshire pudding, she's from Ireland.
You need:
2 eggs
1 c of milk
1c of flour
1/4 tsp of salt.
Preheat the oven to 450
Preheat cast iron pan as well.
Beat all ingredients together.
We usually make a roast with yorkshire pudding so we take about 3 tbsp of the fat from the roasting pan and put this in the cast iron pan then pour the pudding in. If you aren't cooking roast beef, I would lightly coat the pan with olive oil and it comes out very well.
I make "popovers" (Yorkshire pudding) in individual muffins tins...Same recipe as above, but poured into the muffin tin, baked at 450 for 15 min., then reduced to 350 for 20 more mins. Ymmm!
I make "popovers" (Yorkshire pudding) in individual muffins tins...Same recipe as above, but poured into the muffin tin, baked at 450 for 15 min., then reduced to 350 for 20 more mins. Ymmm!
Actually, that is how my mom would typically make them but she has passed away so I can't ask her for her recipe.
I have always made individual yorkshire puds - I very rarely make a single large one - they are more likely to rise evenly and it's just so much easier to serve small single ones, and they keep well in the freezer too.
The only time I do a big pan is when making toad in the hole
I don't add salt to the Yorkshire batter because I use the hot fat from the seasoned ribeye and that's enough. A good tip is to make the batter in advance and then let it sit at room temperature for an hour or two. And don't keep opening the oven door when they're cooking as the influx of too much cooler air will sink them. A quick peek before you decide to turn down the oven temperature is OK. Cheers!
No I haven't - I think it would puff up too much and not hold the filling... you need shortcrust pastry for those really.
You could make vol-au-vent type pastries with puff, where you 'glue' a disc with the centre cut out on top of a whole disc to make a shell for the jam etc....
hmm, i started a thread in the uk section where someone also mentioned short crust pastry but what is that and can you find it premade?
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