Mrs Beeton, ever the frugal cook, provides a recipe she titles Ramekins, Pastry and which uses up odds and ends of puff pastry left over from making pies or tarts. These small pastries are "to serve with the Cheese Course" but I have no idea why they are called ramekins, which I have always known as small crockery ovenproof bowls. Her recipe is however a delightfully easy one, and I would make it even easier by spraying the oven tray with oil before placing the ramekins on it.
Ramekins, Pastry. INGREDIENTS. - Any pieces of very good light puff-paste, Cheshire, Parmesan or Stilton cheese.
The remains or odd pieces of paste left from large tarts, &c., answer for making these little dishes. Gather up the pieces of paste, roll it out evenly, and sprinkle it with grated cheese of a nice flavour. Fold the paste in three, roll it out again, and sprinkle more cheese over: fold the paste, roll it out, and with a paste-cutter shape it to any way that may be desired. Bake the ramekins in a brisk oven from 10 to 15 minutes, dish them on a hot napkin, and serve quickly. The appearance of this dish may be very much improved by brushing the ramekins over with the yolk of egg before they are placed in the oven.
TIME. - 10 TO 15 minutes
SEASONABLE at any time
I have a small collection of biscuit cutters which I rarely use, so was delighted to be able to give them an airing in this recipe. As it is near Christmas, the star shaped cutter was the one I chose, along with a plain round one. Animal shapes are something that children would love, so pitch your shapes to your audience, and have fun!
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