Dariole Moulds Uk Recipes

INDIVIDUAL BEEF PIES

Steps:

• For the pastry, put the butter, lard and 150ml water in a pan and bring to the boil, making sure the lard and butter have melted. Meanwhile, sift the flour and salt into a bowl and make a well in the centre. Add the 2 beaten eggs to the well and sprinkle over enough flour to cover the egg. Pour the just-boiled butter and water mixture around the edge of the flour and mix quickly with a wooden spoon until combined and smooth. Knead briefly, then wrap in cling film and rest in the fridge for at least 30 minutes.
• Meanwhile, gently heat 1 tbsp of the oil in a large pan and cook the onion and garlic for 10 minutes until soft but not coloured. Remove with a slotted spoon and set aside. Toss the steak in the flour, add to the pan along with the remaining oil, increase the heat and brown all over, in batches if necessary.
• Return the softened onion and garlic to the pan with all the steak. Add the thyme and bay leaf, pour over the ale and stock, then stir in the mustard and Worcestershire sauce. Bring to the boil, cover, then simmer gently for about 1 hour 45 minutes until the meat is tender. Remove and discard the bay leaves and thyme sprigs. Transfer the pie filling to a bowl and cool completely.
• Preheat the oven to 200°C/fan180°C/gas 6. Reserve one-third of the pastry for lids, re-wrap in cling film and keep in the fridge. Divide the rest into 6 equal pieces. Roll or press the dough out on a lightly floured surface into 17cm circles. Lightly grease 6 x 220ml metal pudding basins with oil. Line each one with a pastry circle, using your fingers to press it evenly around the sides - work the pastry up over the edge. Chill uncovered in the fridge for 40 minutes to harden.
• Divide the cooled filling among the cases. Take the reserved pastry and divide into 6. Press each piece out to a circle large enough to make a lid. Make a hole in the centre of each (for steam to escape). Dampen the edges of the pastry with water. Lay the circles over the cases and seal all around the edge with your fingers. Crimp the edges and brush the tops all over with beaten egg.
• Bake for 40 minutes (covering with foil if the pastry browns too quickly) until the pastry is golden and crisp, and the filling is piping hot. Remove from the oven and rest for 5 minutes. Carefully remove from the moulds. Serve with mash.

LITTLE BLUEBERRY PUDDINGS WITH LEMON CURD SAUCE

Steps:

• Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
• Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
• Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
• To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.

ENGLISH MADELEINES

Steps:

• Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.
• Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.