Savoury Recipes

Cut Rounds (Savoury Scones)

  • Main Ingredients

  • 500gm Plain Flour
    50gm Milk Powder
    35gm Baking Powder
    50gm Butter
    220ml Buttermilk
    70ml Milk
    (If you like a sweet version add 30gm Caster Sugar)
    Beaten egg to Glaze

    1. Preheat the Oven to 180c or Gas 6
    2. Put all the dry ingredients into a bowl
    3. Rub in the Butter
    4. Mix in the Buttermilk, and Normal milk, bring together until a soft dough is reached
    5. Please use your hands, not a mixer, as you will over tighten the dough!!
    6. Roll into a cylinder shape about 3 inches across
    7. Cut into pieces approx 60gm each
    8. Slightly press to a nice shape
    9. Place on the Baking Tray and Glaze with egg
    10. Bake for 14-18 minutes until golden and risen

    The dough must be soft not dry, don’t be afraid to add a touch more liquid if you are not happy with the consistency

    This is an Edwardian Recipe taken from the BBC program Edwardian Farm
    As done on the program by Richard Hunt, Executive Chef, The Grand Hotel



  • Main Ingredients
  • 5/8 Cup of tepid water
    3 tbsp Dried skimmed milk power
    4 tbsp Softened Butter
    1 Beaten Egg
    ½ tsp Salt
    2 tbsp caster sugar
    3 cups white bread flour
    2 ½ tsp Yeast

  • To Finish
  • Caster Sugar for coating
    Jam / Custard / Chocolate
    Oil for Frying

    Pre-heat oil to 180oC

    Place all the main ingredients in the bread machine pan and set to ‘dough’. When cycle has finished transfer the dough to a floured surface and knead briefly.

    Divide the dough into approximately 9 round balls. Loosely cover with oiled cling film and leave to prove for 30 minutes.

    Deep-fry the doughnuts in small batches for about 2 minutes on each side until they are golden and crisp.

    Drain the doughnuts on a piece of kitchen paper and place them in a bowl of caster sugar.

    Make a small incision in the side of the doughnut and pipe in the desired filling.

    Enjoy whilst still warm!


    Flan Nature

  • Ingredients
  • 500ml of milk,
    4 eggs,
    100 grams of caster sugar,
    1 tsp vanilla extract.

    Pre-heat oven to 190oC

    Beat 4 whole eggs and mix with the caster sugar.
    Bring the milk to the boil, add the vanilla and simmer for a short time.
    Incorporate the egg mixture, constantly stirring until a smooth custard is formed

    For a firm texture use a bain-marie in an oven at 190oC and bake for 40 - 45 minutes.

    By incorporating cocoa powder you can create flan with the chocolate,
    By adding caramel, a flan with caramel etc...

    To create a caramel topping heat 50g of sugar with a little water in ramekins, as soon as sugar caramelizes add the mixture and bake on a tray for 20 - 25 minutes

    Tip: For a more runny texture, bake on a tray in an oven at 150 oC for 20 - 25 mins.


    Sweet Pastry (& 1 dozen mince pies)

  • Sweet Pastry
  • 6oz Plain Flour
    4oz Soft Butter
    2oz Icing Sugar
    ½ Beaten Egg

  • Mince for Mince Pies
  • 2oz Butter or block Marg.
    500g Mixed Fruit
    2oz Almonds
    5oz Brown Sugar
    1 – Tablespoon Marmalade
    ½ - Teaspoon Mixed Spice
    ½ - Teaspoon Cinnamon
    ¼ - Teaspoon Salt
    Squirt or lemon juice
    2floz Brandy (Optional)
    2floz Sherry (Optional)

    Icing sugar for dusting

    Mix all the Mince ingredients together in a large bowl, cover and leave to stand overnight.

    Add the dry ingredients to a large bowl and mix.
    Add the egg and bring together.
    Roll out and cut to desired size.
    Fill with Mince.

    Place on the centre shelf of the oven and bake for 15-20 minutes.
    Dust with icing sugar to finish.


    Sugar Free Biscuits

  • Ingredients Sponge Starter
  • 2oz Wholemeal flour
    4oz plain white flour
    3oz semolina
    ¼ teaspoon ginger
    ¼ teaspoon cinnamon
    ¼ teaspoon salt
    3oz butter or margarine
    1 ripe banana & 2 tablespoons maple syrup
    (or 3 tablespoons runny honey)

    Flour for dusting.

    Pre-heat oven to 200oC

    Sieve the flours, semolina, ginger, cinnamon and salt into a bowl. Add the margarine and rub together for form a fine crumble.
    Add the banana and syrup or the honey and bring together to make a smooth pliable dough.
    Add ½ tablespoon of cold water if the dough is not coming together.
    Roll out on a lightly floured surface and cut using your preferred biscuit cutters.

    Glaze with milk or beaten egg and bake for 10 minutes or until golden and firm.

    Cool on a wire rack.


    Large Cream Biscuits

    Pre-heat oven to 200oC

    For the biscuit base follow the recipe used for the sugar free biscuits substituting the honey for 3 tablespoons of caster sugar.

    For the cream filling use the mascarpone cream filling used in the all-in-one sponge cake recipe.

    Use a large cutter to cut the top and bottom biscuits, and use a smaller cutter to remove the centre of the top biscuit.

    Bake for 10 minutes or until golden brown.

    Cool on the rack before filling.

    For the filling use 1 teaspoon of jam and 1 ½ teaspoons of cream in centre of each biscuit.



  • For the short crust pastry
  • 6oz Plain Flour
    3oz Soft Butter
    2tbsp Cold water

  • For the filling
  • Mature cheese
    1 small broccoli floret
    1 small onion
    150ml Milk
    3 Eggs

    Add the dry pastry ingredients to a large bowl and mix.
    Slowly add the water and bring together.
    Wrap the pastry in cling film and chill for 30 minutes
    Roll the pastry out into a 20cm flan dish and cut to desired size.

    Prick the entire base and bake blind at 220oC for about 15 minutes.

    Meanwhile steam the broccoli for 5 minutes and sauté the onions.

    Arrange the broccoli (or ham / bacon) and onion in the pastry case. Crumble in blue cheese or grated mature cheddar. Beat the eggs with the milk and pour over the filling.

    Bake at 150oC for 45 - 60 minutes or until the filling has set.

    Remove from the dish and serve hot or cold.


    Mushroom Pate

  • Ingredients
  • 250g chopped mushrooms
    2oz (2 slices) fresh breadcrumbs
    1 Small onion
    2 Cloves of garlic
    1 Vegetable stock cube
    2tsb Dried herbs
    1tbsp Olive oil

    Sauté the onion and garlic for a few minutes, add the mushrooms and cook until soft. This should have produced some liquid, mix the vegetable stock and herbs into this liquid. This should form a rough cake like mixture.

    Remove from the heat and briefly blend to form a smoother mixture. Press this mixture into a greased tin or pate dish.

    Cover with tin foil and bake at 150oC for 45 – 60 minutes.

    Cool before turning out and chill overnight. Serve cold with toast or crackers.

            Created by Trevor Cook 2009