Pastries: Maids Of Honour 03 by Recipe Cottage

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	Maids Of Honour 03

		MAIDS OF HONOUR Measures are in UK Imperial 1 pint milk (600 ml) pinch salt 1 teaspoon rennet 3 oz butter (75 g) 2 eggs 1 tablespoon brandy 1 oz blanched almonds, chopped (3 tablespoons) 2 teaspoons sugar 8 oz puff pastry (225 g) currants (optional) Warm the milk till it feels just warm to a finger, add the salt and rennet and leave to set. When firm, put into a piece of muslin (or a clean tea towel), tie with a string and hang it up over a bowl. Allow to drain overnight. The next day, rub the curds with the butter through a sieve, whisk the eggs and brandy together and add to the curds along with the almonds and sugar. Roll out the pastry and line the patty tins with circles of it. Half-fill with the curd mixture and, if you like, sprinkle some currants on top. Bake at 425 F for 15-20 minutes. Puff Pastry (makes a double quantity) Yield: 450 g 225 g butter 225 g plain flour 1/4 teaspoon salt 1 teaspoon lemon juice chilled water Shape the butter into a 1.5 cm brick. Sift the flour and salt into a bowl. Mix to a soft paste with lemon juice and water. Knead well on a floured work surface. Roll out into a rectangle measuring 30 x 15 cm. Stand the butter on the lower half of the rectangle. Bring the top half over so that the butter is completely enclosed. Press the open edges firmly together with a rolling pin. Put into a polyethylene bag or wrap in aluminum foil. Chill for 15 minutes. Remove from the bag.