Recipe Cottage


LOCATION: Recipes >> Pastries >> Maids Of Honour 03

Print this Recipe    Maids Of Honour 03


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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.