Pawaru-Grahmata

№ 69IX. nodaļa

Mazas pastētītes

Small open meat tartlets with currants and lemon

  • Makes 16
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Masas pasteetites.

Modernizētslpp. 430 · PDF 444

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Cut the meat into small cubes, about 5 mm. Melt the butter in a saucepan and fry the meat over medium-high heat for 5 minutes, until golden brown.
  2. Stir in the flour, then add the onion, lemon zest, currants, wine, sugar, roasting fat and juices, lemon juice and salt. Cover and cook gently for 15–20 minutes, stirring now and then, until the liquid has cooked down to a thick, short sauce that just coats the meat. Spread on a plate, cool and chill.
  3. Heat the oven to 210 °C (190 °C fan) and line two baking trays with baking paper.
  4. Cut 16 rounds of pastry about 8 cm across with a cutter or the rim of a glass. Lay them on the trays. Cut 1 cm strips from the trimmings, brush the edge of each round with egg and lay a strip round it as a raised rim; notch the rim all round with the back of a knife. (Or cut the rims as rings with a 6 cm cutter, as for vol-au-vents.)
  5. Fill the middle of each tartlet with a heaped spoonful of the cold filling and smooth it level with a knife. Glaze the rims.
  6. Bake for 15–18 minutes, until the pastry is puffed and deep golden and the filling is piping hot. Serve warm.

Notes

What the book says vs. what we added

the book takes any cold roast, cuts it into small cubes and fries them golden brown in butter, then adds a little flour, finely chopped onions, lemon peel, washed currants, a little wine, sugar, roasting butter, lemon juice and salt and braises it covered until the sauce is thick and short. When it has cooled, fine puff pastry is rolled out and rounds pressed out with a conical wine glass or a medium drinking glass; a decorative crimped rim is made round each, the meat mixture put in and smoothed with a knife, and they are baked neatly on paper in a roasting pan or on a pie tin. The amounts, the egg glaze, oven temperature and times are ours.

The chapter's closing remarks

after the recipe the book adds, after dashes, that small pies of every kind can be made in the same way from all the fillings taught here (meat, fish, crayfish, oysters, cabbage and so on), as long as you pay attention to what has been taught about fillings and pastry; and that all the pies in the chapter can be made smaller, with a smaller pastry case to the size of a plate, or with a pastry rim round a pewter plate. These lines close the pie section and chapter 9.

Leftovers

use roast meat cooked within the last 2 days and kept in the fridge, and cool the filling quickly.

Pastry

see 09-000 for the book's puff pastry and 09-000b for the general pie method.

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