Rhoda's Cheese Straws
Light as air crunchy cheese straws
- 85 g flour
- 85 g cheese grated
- 1 pinch salt
- 1 pinch cayenne pepper
- 60 g butter
- 1 egg yolk
- 2 tsp ice water
- Mix flour, cheese, salt and spice. Rub in cold butter and add egg yolk and water
- Knead well and roll out to 5mm thickness, and cut into straws
- Bake at 180°C for 5-7 minutes until light golden colour (straw colour)
Nelie's Unbeatable Flaky Pastry
Perfect pastry for pies (sweet and savoury)
- 1 kg flour
- 5 ml salt
- 750 g butter and/or marg you can use butter or marg or a mixture
- 3 egg whites keep the yolks for brushing the pastry
- 30 ml vinegar
- 500 ml ice water
- 1 pinch cream of tartar
- Place flour and salt in a large bowl. Divide your butter/marg into 3 equal quantities (250g each). Set aside two of these to soften.
- Rub or cut in the first 250g quantity of butter/marg to form a breadcrumb texture. This can also be done in a food processor on pulse.
- Add the egg white, vinegar and water and mix with a fork until the mixture starts to come together. Once it becomes hard to mix, turn it all out onto the counter and knead lightly until if forms a soft, smooth dough. Set aside to rest for a few moments.
- Divide the dough into 2. Roll out the dough on a floured surface (be generous with the flour).
- Spread or dab 125g of soft butter/marg onto the dough and fold into thirds. Press lightly around the edges to make sure the butter/marg stays inside the envelope. Place this dough in a plastic bag or wrap and place in the fridge for 15 minutes.
- Repeat this process with the other half of the dough.
- With the final remaining 250g butter/marg, mix in a generous pinch of cream of tartar.
- Working with your first batch, roll out on a floured surface again. Roll in one direction to form a longish oblong. Spread or dab 125g of the cream of tartar butter/marg and fold into thirds again (pinching off the sides again). Wrap and chill for a further 15 minutes.
- Repeat this with the other batch.
- This pastry can be used immediately or frozen. Before use I like to roll it out and fold it into to thirds a couple of extra times to ensure maximum layers and puff.
A special thank you to Nelie Strydom for this recipe!
Handmade Sausage Rolls
These can be made large or small for meals or canapes
- 1/2 batch Nelie's Unbeatable Flaky Pastry or 1 roll of pre-prepared puff pastry Refer to our Pastry section for the recipe
- 500 g beef and/or pork mince
- 1 packet powdered beef soup
- 5 slices white bread dumpy preferred
- In a large pot, brown the meat in the pot. Mix the soup powder mix with 550ml water
- Add the soup to the browned meat and bring to the boil.
- Break the bread into small pieces and add to the mince. Boil for a further few minutes and mix well to break up any bread pieces. If the mixture seems wet, add another slice or two of bread. Test the seasoning and leave to cool.
- Roll out the pastry on a lightly floured surface, and cut into strips (if you are making main course sized pies these strips should be about 20cm wide and if you are making cocktail sized ones the pastry should be about 10cm wide. Square off the top and the bottom and keep any off cuts for rolling out the next batch.
- Brush the right edge of the pastry with water/milk/egg. Spoon the filling in down the middle of the strip. Fold the pastry over and pinch along the painted line to seal that side. This can be decorated by pressing in a fork or using your fingers to create a pretty pattern. Brush the rolls with milk or beaten egg.
- Cut the sausage rolls into preferred sized portions and place on a greased or lined baking tray. Store these in the fridge or freezer until needed. Bake in a hot oven (220°C) for 15-20 minutes until the pastry is golden and puffed. If baking from frozen it might take a little longer.
Special thanks to Nelie Strydom for this lovely recipe.