Rough Puff Pastry mistake

On Sun, 18 Apr 2004 18:50:36 GMT, "Cangurita"
<[email hidden]> Interjected.. :

Quoted message said:

Hi!

I was just making some Sausage Rolls, and making my own
rough puff pastry for the casings. This is my recipe (from
Lady Flo Bjelke-Petersen's Classic Country Collection): 1
cup plain flour 1 cup self-rasing flour 1 egg yolk few
drops lemon juice
1/4 cup lard (shortening)
1/4 cup butter

I was absent-mindedly going though the motions of putting
it all together, when I realized that the dough was too
wet, and then remembered that I didnt separate my egg!

I've remade my pastry and the sausage rolls are now almost
ready! but is there anything I can do with the pasty that
I made with the whole egg? I really don't want to thow it
out - so if there is anything I can add, or if this is an
"ok" pastry to use with another dish, then please let me
know 🙂 (I quickly had a look though my other recipe
books, and can't find a pastry with everything above, plus
the egg white too)

Thanks!

La Cangurita (who just discovered that home-made pastry
and pie shells are better than store-purchased!)

Doubt you'd see much difference.

I'd make Calzones. Take the dough and make little round
pizzas. Put some sausages, bbq pork, cheddar, whatever you
got , in the middle. Fold it in a half moon, and seal the
lips well by pinching it around the edge.

Cut some small slits on top so the steam won't explode
them. Bake as you would the sausage rolls. you can use
egg white to baste the top for shine. I just brush with
olive oil.

I use up a lot of leftovers like this. It gets eaten.
Otherwise it'd be thrown out.

Good lick!

Steve

Buffering... _69%_ |||||||||||||||||||

"Cangurita" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Hi!

I was just making some Sausage Rolls, and making my own
rough puff pastry for the casings. This is my recipe (from
Lady Flo Bjelke-Petersen's Classic Country Collection): 1
cup plain flour 1 cup self-rasing flour 1 egg yolk few
drops lemon juice
1/4 cup lard (shortening)
1/4 cup butter

I was absent-mindedly going though the motions of putting
it all together, when I realized that the dough was too
wet, and then remembered that I didnt separate my egg!

I've remade my pastry and the sausage rolls are now almost
ready! but is there anything I can do with the pasty that
I made with the whole egg? I really don't want to thow it
out - so if there is anything I can add, or if this is an
"ok" pastry to use with another dish, then please let me
know 🙂 (I quickly had a look though my other recipe
books, and can't find a pastry with everything above, plus
the egg white too)

Thanks!

La Cangurita (who just discovered that home-made pastry
and pie shells are better than store-purchased!)

you could add flour 1/2 cup at a time untill the dough
wasn't too wet. Suggest you use the dough as a short crust
pastry though not a puff.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Use it like it is and make drop biscuits. 425 until brown.

"Cangurita" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi!

I was just making some Sausage Rolls, and making my own
rough puff pastry for the casings. This is my recipe (from
Lady Flo Bjelke-Petersen's Classic Country Collection): 1
cup plain flour 1 cup self-rasing flour 1 egg yolk few
drops lemon juice
1/4 cup lard (shortening)
1/4 cup butter

I was absent-mindedly going though the motions of putting
it all together, when I realized that the dough was too
wet, and then remembered that I

didnt

Quoted message said:

separate my egg!

I've remade my pastry and the sausage rolls are now almost
ready! but is there anything I can do with the pasty that
I made with the whole egg? I really don't want to thow it
out - so if there is anything I can add, or

if

Quoted message said:

this is an "ok" pastry to use with another dish, then
please let me know

🙂

Quoted message said:

(I quickly had a look though my other recipe books, and
can't find a

pastry

Quoted message said:

with everything above, plus the egg white too)

Thanks!

La Cangurita (who just discovered that home-made pastry
and pie shells are better than store-purchased!)