2.Process using speed 3 for up to 15 seconds, adding more water if necessary to form a ball.
3.Remove the dough from the bowl and place onto a lightly floured surface to knead.
4.Place the kneaded dough into a greased glass bowl, cover with plastic wrap and place in a warm position until the dough has doubled in size. (Approximately
5.Remove the dough and cut into 4, flatten the pieces and place some grated cheese onto the dough; Fold the top corner into the centre of the dough; then fold each side to meet itself and roll inwards to form a roll and place on a greased baking tray.
6.Place the tray in a warm position until the rolls have doubled in size.
7.Bake in a moderate oven
NOTE! Other fillings can be incorporated in the same way ie. pesto, mustard and grains
SHORTCRUST PASTRY
Makes sufficient to line a 20cm pie base cover
2 cups flour
1⁄2 teaspoon salt
125g butter or margarine
2 tablespoons water
Using the mixing blade on speed 2
1.Place the flour, salt and butter into the processing bowl and process until mixture resembles fine breadcrumbs.While the motor is running, pour water down the feed tube until mixture forms a ball around blade.
2.Wrap the pastry in plastic wrap and efrigerate for 15 minutes before using.
3.Use as desired.
SCONES
Makes 18
3 cups
1⁄4 teaspoon salt
45g butter or margarine 200ml milk
milk for glazing
Using the mixing blade on speed 1
1.Place the flour and salt into the processing bowl and process until well combined. Add the butter and process until mixture resembles fine breadcrumbs. While motor is running, gradually pour the required amount of milk down the feed tube until mixture forms a ball around the blade (approx 30 seconds), do not overmix the dough as this will toughen the scones.
2.Place the dough on the floured board and knead lightly. Cut into rounds with a scone cutter. Place each close together on a lightly greased oven slide. Glaze with milk and bake in a hot oven
22
