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MAIDS OF HONOUR

MAIDS OF HONOUR


568 ml (1 pint) pasteurized milk

15 ml rennet

212 g (7 ½ oz) packet frozen puff pastry, thawed

1 egg, beaten

15 g butter or margarine, melted

50 g caster sugar


  1. Gently heat the milk in a saucepan until just warm to the finger. Remove from the heat and stir in the rennet. Leave for 1 ½ – 2 hours until set.

  2. When set, put the junket into a muslin bag and leave to drain overnight. Next day, refrigerate the curd for several hours or until very firm.

  3. Grease 12 x 6.5 cm patty tins. On a lightly floured surface, roll out the pastry very thinly and using a 7.5 cm plain cutter, cut out 12 rounds. Line the patty tins with the pastry rounds and prick well.

  4. Stir the egg, butter and sugar into the drained curd. Divide the mixture between the pastry cases and bake in the oven at 200°c mark 6 for 30 minutes, until well risen and just firm to the touch. Serve warm.
    Makes 12


MAIDS OF HONOUR

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