Stock up on hors d’oeuvres

Press, 21 December 1981, Page 12

Stock up on hors d’oeuvres

COOKING with

Celia Timms

Pastry hors doeuvres are useful to have in the freezer and if needed can be thawed and produced for the morning or evening party with a minimum of effort. If cooked and frozen they need only be thawed and re-heated; or the pastry and fillings can be deep-frozen separately and quickly prepared and cooked immediately before serving by those who prefer this method.

Cream Cheese Pastry is ideal for this type of food, being much easier than making puffpaste, or shortcrust. It can be re-worked and rerolled without fear of spoiling the cooked product which means there is no wastage from the scraps; it is also quite deliciously light and mouth-melting. Cream cheese pastry This MUST be chilled at least overnight, but several days if preferred, before use and is therefore well suited to deep-freezing uncooked. It also freezes well after cooking. 1 cup butter 225 g cream cheese ■A teaspoon salt 2 cups unsifted plain flour 1 egg yolk 2 teaspoons cream or milk, for glaze Method: Beat softened butter with the cream cheese and salt until completely smooth. This can be done in a mixer if available. Work in

flour (a rubber spatula is good for this or a wooden spoon or fork) until thoroughly blended and a smooth dough has been formed. Form into a rectangle about Bins by 6ins and wrap in foil. Refrigerate overnight or longer. Use this basic pastry to make a selection of hors d’oeuvres, such as shrimp tartlets; sausage rolls, parmesan twists, or line miniature patty pans with the pastry, bake blind to form pastry shells for any chosen savoury filling. Shrimp tartlets One recipe of the foregoing cream cheese pastry will make 4 dozen shrimp tartlets — half quantity of pastry can be used. You also need: ■'2 cup drained tinned shrimps 2 spring onions 1 teaspoon French style mustard teaspoon dried tarragon 1 teaspoon lemon juice 3 tablespoons mayonnaise Salt to taste Note: For these ingredients use only half recipe of pastry. Method: Make pastry and chill overnight. Mix ingredients for filling by combining in the order listed. Divide pastry dough into four pieces. Roll each piece into rectangle an eighth of an inch in thickness, fold over itself in thirds and roll again. Fold over itself again in thirds and roll to an eighth

thickness: Cut into 2in rounds. Stack all trimmings in layers and re-roll until all dough is used. Put a teaspoon of filling in centre of each round, moisten edges and fold over. Seal edges well by crimping with floured prongs of fork. Place on ungreased tray and chill for an hour. Bake at 180 C to 190 C for 20 minutes or until golden. Half of basic pastry recipe will make about two dozen tartlets. , t ' Miniature sausage rolls 1 full recipe for cream cheese pastry 6-7 pork sausages Makes about 2 dozen sausage rolls Method: Simmer sausages in a little cold water for 4 to 5 minutes; drain then brown lightly in a little oil after removing skins. Cut each sausage into lengths of about 1 to IVz inches. Divide the chilled pastry into four pieces and roll each piece an eighth of an inch in thickness. Cut into small rectangles just big enough to wrap the pieces of sausage (about 2 inches). Moisten one edge,

roll pastry around sausage, press edge to seal and pinch at ends. Place, seam side down on ungreased tray and bake at 180 to 190 C for 15 to 20 minutes. Serve warm. Parmesan twists To make about two dozen, take half the recipe for cream cheese pastry. Divide chilled dough in half and roll each half into rectangle inch in thickness. Sprinkle generously with Parmesan (grated) cheese (about Va cup) pressing cheese, lightly into dough with rolling pin. Fold dough* over itself into thirds; roll again to generous Vi inch' thickness. Sprinkle with more Parmesan; press with rolling pin and fold again. Roll into rectangle’ 4 inches by 18 inches and 14 inch in thickness. Brush with an egg-yolk beaten with 2 teaspoons thin cream or milk. Sprinkle with Parmesan. Cut into strips 4 inches by % inch. Twist each strip into spiral and place an ungreased tray brushing ends with remaining egg-yolk mixture. Chill for an hour. Bake at 180 to 190 C for 15 to 20 minutes or until crisp and golden. Remove at once from baking tray carefully. Pork and ginger roll This rather exotic filling is very delicious and has been adapted from a Chinese recipe. The rolls can be frozen and cooked as needed; they can be served' hot or cold.

You need:

1 recipe for basic cream cheese pastry 450 g minced lean pork (uncooked) l i cup drained, flaked crabmeat 1 teaspoon salt *a cup minced water chestnuts 2 small onions, minced or grated 2 teaspoons grated green ginger or l i teaspoon ground ginger 2 tablespoons soy sauce 1 clove garlic, crushed 1 egg *4 cup fine dry breadcrumbs Method: Make pastry and chill overnight. Cook the pork in a heavy-based pan over medium heat, stirring, only until the colour becomes whitish but do not let it become dry or crumbly. Remove from heat and add remaining ingredients, mixing thoroughly; leave' until cooled. Divide pastry into four pieces and roll each into rectangles about 12 by 9. Cut in halves lengthwise and spread each piece with filling, pressing this lightly into the dough. From the long side, roll tightly like a swiss roll; moisten edges and press to seal. Place carefully, seam side down on ungreased oven tray. Chill for at least an hour. Bake all the rolls on same tray (or as many as required) at 19QC for 30 to 35 jninutes or until golden brown. Cool slightly and cut in one-inch slices for serving.