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  Added: Apr 26, 2011  •  Visited (89)  •  Print version Print this recipe (7)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Richmond Maids Of Honour
What You Need:
  • 1 pint milk
  • 1 oz melted butter
  • 1 teaspoon rennet
  • 2 oz caster sugar
  • 4 oz puff pastry
  • 1 egg

  • How To Cook:
    1. Heat the milk and rennet gently until they curdle.

    2. Put a piece of muslin over a wire sieve and strain the milk through this, then leave to drain for 2 hours.

    3. Roll the pastry out 1/8 - ╝ inch thick and cut in 3-inch rounds.

    4. Put into patty tins, pushing the pastry out from the base towards the sides and top, so that it is paper-thin at the base and will cook through easily.

    5. Sieve the curds (there should be about 4 oz.), add the butter and sugar and beat in the egg.

    6. Put a spoonful of the mixture into each patty tin, and bake in a moderately hot oven (425░F) for 15 - 20 minutes, till the pastry is well cooked and the filling set and golden-brown.

    This recipe is also available in:
    Cuisine ╗ Europe ╗ England
    Dish ╗ Cake & Muffins
    Main Ingredient ╗ Grains & Cereals ╗ Flour
    Main Ingredient ╗ Dairy ╗ Milk
    Main Ingredient ╗ Dairy ╗ Egg

     





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