Executive Direct Limited

Sweet Pastry Recipe

450g plain flour
150g Icing sugar
A pinch of salt
1 vanilla pod (optional)
1 zest of orange or lemon (optional)
225g unsalted butter
1 egg
1 tablespoon milk

For shortcrust leave out the zest vanilla and sugar

For a shorter shortcrust use 1/2 lard

Method

Sift the flour, icing sugar and salt together.

Split the vanilla pod, if using, scrape out the seeds and mix into the flour

This is an optional extra but it gives a wonderful taste to the pastry for any pudding flans.

Rub in the butter to give a breadcrumb texture. Beat the egg with the milk and work into the mix to form a dough

Wrap in cling film and leave to rest in the fridge for 20–30 minutes before using.

Happy Cooking xx

Italian Sausage Dumplings

125g ciabatta
2 tbsp finely chopped curly parsley
2 eggs, beaten
70g Parmigiano-Raggiano, plus extra to serve
200g Italian sausages, casings removed (I use pork and fennel
sausages)
2 tbsp flour plus 125g extra for dusting
2 litres Chicken stock or Cubes
2 tbsp extra virgin olive oil or truffle oil to serve

Method
Cut the bread into small cubes and place in a food processor. Add the
parsley, eggs and Parmigiano, and blend to combine

Crumble the sausages, add to the bread mixture and season with salt and freshly ground black pepper

Mix the flour and 2 tablespoons of the stock to form a paste, add to the processor and blend until all the ingredients are thoroughly combined

Set aside to rest for 15 minutes

Form the dough into golf-ball-sized dumplings, then roll the dumplings in the extra flour to coat. In a large saucepan over medium heat, bring the chicken stock to a simmer, add the dumplings and simmer on very gentle heat for 30–45 minutes until cooked through

To serve, ladle the dumplings and broth into bowls, drizzle with extra virgin olive oil or truffle oil and garnish with grated Parmigiano-Reggiano

Happy Cooking xx