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LOCATION: Recipes >> Pastries >> RICHMOND MAID OF HONOUR

Print this Recipe    RICHMOND MAID OF HONOUR

1 pint milk
1 Tbs rennet (junket)
1 ozs melted butter
2 ozs castor sugar
1 egg
4 ozs puff pastry

Heat milk and rennet until they curdle. Place a piece of muslin
over a wire sieve and strain the milk through this, then leave to
drain for 2 hours.

Roll out pastry to 1/8 - 1/4 inch thick and cut into 3 inch rounds.
Put into patty tins, and push out pastry from the base towards side
and top, so that it is paper thin at base, and will cook through
easier.

Sieve the curds (there should be about 4 ozs) and add the butter
and sugar, beat in egg. Put a spoonful of mixture into each patty
tin and bake in a moderately hot oven 15 - 20 minutes, till the
pastry is cooked and filling is set and golden brown.

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