PUFF PASTRY ROLL
(Only at selected stores)

Puff Pastry Recipes:

Traditional Pie
Caramel Slices
Cocktails
Cranberry Meringue Pie
Honey Apple Pie
Sausage Roll

INGREDIENTS:

Scone Mix: Flour (gluten), water, pastry fat(vegetable fat(palm kernel/palm fruit) emusilfier, preservatives(sodium benzoate/potassium sorbate), BHA), salt, cream of tartar, flour improver

Cranberry Meringue

Cranberry Meringue

Shopping List:

Pastry:
1 Roll King Pie Puff Pastrycr
1 x Egg

Filling:

3 Whole Eggs    
Egg Yolks     
125 ml Sugar   (½ cup)
250 g Fresh Cranberries   (1 punnet)
125 ml Water    (½ cup)
30 ml  butter   (2 tbsp)

Meringue:

3   Egg Whites     
125 ml  Sugar    (½ cup)
75 ml  Water     

Making the Pastry Crust:

  1. Preheat the oven to 190°C
  2. Unroll the defrosted pastry sheet.
  3. Do not roll pastry out or press down with fingers.
  4. Using a 23 cm round pie dish, cut out a circle from the pastry that is 5 cm bigger than the top of the pie dish – keep the off-cuts
  5. Drape the pastry over the dish.
  6. With your finger tips, press the pastry well into the bottom and up the sides of the pie dish.
  7. Trim the edges.
  8. With a small circular cutter, cut 1 cm circles from the off-cuts and place them around the edge of the pie top.
  9. Prick the bottom of the pastry shell with a fork
  10. Line the pastry with tinfoil, pushing well into the bottom.
  11. Half-fill with beans or raw rice.
  12. Bake for 25 to 30 minutes until pastry is golden brown
  13. Remove from oven and remove the tinfoil and beans / rice
  14. Allow to stand and cool.

Making the Filling:

  1. Separate the white and yolk of 3 of the eggs. Keep the egg whites for the meringue topping.
  2. Beat the 3 egg yolks and 3 whole eggs until mixed.
  3. Add the sugar, fresh cranberries and water to a heavy saucepan.
  4. Simmer on low heat just until cranberries pop – 5 to 7 minutes. Stir occasionally.
  5. Stir in the butter.
  6. Remove from heat and whisk in the egg.
  7. Place back on low heat and cook until the curd is thick – 4 to 6 minutes.

Stir continuously.

  1. Remove from heat and let cool slightly.
  2. Spoon the curd into the pastry shell and chill in fridge until the meringue is ready.

Making the Italian Meringue:

  1. Heat the sugar and water until the sugar is dissolved.
  2. Boil without stirring until the syrup reaches the hard ball stage.
  3. Hard ball stage is 120°C on sugar thermometer or
    Take a small spoonful and let cool for a few seconds. Take a little bit of the syrup and roll between thumb and forefinger. If it forms a firm, pliable ball it is ready.
  4. While the syrup is cooking, place the egg whites in metal bowl and whisk with an electric mixer until stiff peaks form when the beater is lifted.
  5. Gradually pour the hot syrup into the egg whites, while constantly beating.
  6. TAKE CARE: Be sure to pour the syrup directly into the egg whites so that it does not stick to the side of the bowl!
  7. Continue beating until the meringue is cool and stiff – 5 minutes.

TAKE CARE: This mixture will separate if it is left to stand – continue with pie making and grilling as soon as it is done!

Making the Pie:

  1. Set the oven rack 7.5 cm from the grill – second shelf on standard oven.
  2. Heat the grill of the oven.
  3. Remove the pastry shell and curd from the fridge.
  4. Spread the meringue over the filing – use a fork to decorate the meringue with a pattern.
  5. Grill the pie until golden brown
  6. TAKE CARE: Browning will occur very quickly – 1 to 2 minutes. Do not burn the meringue!
  7. Remove and allow to cool.