Champagne Oyster Puffs

36 oysters
4 puff pastry sheets
1 beaten egg
1/2 cup oyster liquor
2 egg yolks
1 tbspn cream
1 bottle champagne - (1/4 cup for recipe and the rest to drink)

Take a sip of champagne. Partly defrost pastry sheets and cut each into 6 rectangular pieces. Transfer to lightly buttered baking tray. If you do this successfully, take another sip of champagne.

Score pastry with diagonal knife lines. Glaze with beaten egg and bake in hot oven 15-18 mins. until golden. Transfer to cake rack. Place egg yolks and cream into saucepan with 1/4 cup oyster liquor. Put rest of oyster liquor and oysters into another saucepan and warm through. After another sip of champagne, add 1/4 cup of same to cream and yolks. Whisking briskly, heat this mixture until it begins to thicken, but do not allow it to get too hot. As soon as sauce is thickened, strain into a jug.

Add warmed oysters to sauce. Spoon mixture onto half of pastry sheets on individual plates. Top with other pieces of pastry. Reheat and serve immediately, remembering to drink the rest of the champagne with the meal.

Source: Contributed by Jane Jordan (Victor Harbor) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.92.

Savoury Puff Pinwheels

4 sheets ready-to-roll puff pastry
Tomato sauce (or jar of flavoured tomato sauce)
Mixed herbs
200g shredded salami
200g shredded ham
1 small tin crushed pineapple (optional)
250g grated cheese (The amount of filling can vary depending on taste.)

Method: Spread puff pastry sheets with tomato sauce, then sprinkle with any combination of salami, ham, pineapple, cheese and herbs. Do not layer too thick. Roll up pastry sheets tightly and cut into slices. Place onto lined oven trays and bake at 200°C for 15 mins or until puffed and golden.

Variation:
An adult version could include chilli sauce with parmesan cheese and spicy salami and meats.

Hint:
Uncooked pinwheels can be frozen for up to 3 months and baked as above when required.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.198.

Savoury Rounds

2 Eggs (lightly beaten)
Some chopped Bacon Pieces
Mustard
Seasoning
1 pkt Potato Chips (crush with fork as you go) 

Chopped up Pepper
Mixed Herbs

Mix all together.

1 pkt of Puff Pastry

Method: Roll out puff pastry. Spread mixture over. Roll into logs and put into freezer - as is then easier to cut into 1/4" slices. Pop onto tray in moderate oven for 15-20 minutes.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.6.

Deep Fried Dim Sims

1 pkt. pre-rolled puff pastry

Filling:
500g minced meat
1 onion chopped
2 teaspoons sesame oil
Pepper and salt
1 tablespoon soy sauce
1 tablespoon oil
Pinch curry powder
1 egg white

Method: Brown onion and meat in oil, add remaining ingredients and mix well.

Cut each sheet of pastry into 9 squares. Place teaspoons of filling on each square. Brush pasty with water and pull together in shape of money purse. Heat oil in Wok or deep fryer and add Dim Sims about six at a time and cook until pastry is golden. Serve with dip.

Dip Sauce: 2 tablespoons soy sauce, 1 tablespoon vinegar.

Source: contributed by Mrs B. A. Boylen (A.C.H. Broken Hill Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.22.

Lemon Cheesecakes

Take the juice and grated rind of a lemon, mix with 1 tablespoon of butter, 1/4 lb. sugar, and 1 egg. Heat till the mixture thickens. Serve on rounds of puff pastry cold.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.63.

Curry Curlies

750 gr. packet pre-rolled Puff Pastry

185 gr. (6 ozs.) Butter

2 teaspoons Curry Powder

250 gr. packet Potato Chips

Method: Cut pastry into 1 cm (1/2") strips. Brush both sides of strips with combined melted butter and curry powder. Lightly press finely crushed potato chips on both sides, twist to curl. Place on lightly greased oven trays, bake in moderately hot oven 8 minutes or until golden. Makes about 70.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.80.

Curry Curlies

750gm packet pre-rolled puff pastry/ 7 Ozs. butter (185g)[/] 2 teas. curry powder/ 250gm potato chips/

Method: Cut pastry into 1/2" strips, brush both sides of strip with combined melted butter and curry powder.

Lightly press finely crushed potato chips on both sides, twist to curl.

Place on lightly greased ovlen [sic] trays, bake in moderately hot oven 8 mins. or until goldlen [sic] brown. Makes about 70.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.46.

Blade Pie

1.1/4 lb blade steak, diced

2 rounded tbs flour

1/2 cup water

1 tsp salt

pepper

Pampas Puff Pastry

Method: Mix all together and steam 2 hours. Chill. Cover pie tin with a sheet of Pampas puff pastry, put in meat and cover with another sheet of puff pastry. (This can then be frozen until needed). Bake at 400°F for 20-25 mins. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.39 ['Winter Menu']

Mum's Pasties

500g best mince

250g Granny Smith apples

250g carrot

shake pepper

puff pastry sheets

250g onion

500g potatoes

1/2 dsp salt

parsley flakes

Method: Grate or mince vegetables and mix all together with remaining ingredients. Put mix on strips of pastry - allowing a bit extra for folding. Glaze with beaten egg, prick with fork a few times and seal ends. Cook in a moderate oven for 1/2 hour.

Source: contributed by A. Klienig in Burra Kindy Cookbook (Burra, 2002)

Camembert Savouries

3/4 lb. puff pastry

chopped parsley or paprika

Filling:

5.1/4 oz. can Camembert Cheese

1/4 pint cream, whipped

salt and cayenne pepper to taste

Method:: Roll out pastry into 1/4 inch thickness. Cut into 1.1/2 inch squares. Place on a baking tray and chill. Bake in a hot oven for 10 to 15 minutes or until light brown in colour. Cool. Split and sandwich together with Camembert Filling. Sprinkle with chopped parsley or paprika.

Makes approx. 3 doz.

Filling: Mash Camembert Cheese with a fork and then cream until smooth. Combine with whipped cream. Season to taste with salt and cayenne pepper.

Method: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.15.

Banana and Sultana Triangles

2 sheets puff pastry

2 tbsp raisins/sultanas

sprinkle of cinnamon

2 bananas sliced

caster sugar

prepared custard or icecream to serve

Method: Preheat a sandwich maker. Cut the pastry sheets in half to make squares. Mix the banana and fruit together. Place one square of pastry in the sandwitch [sic] maker and spoon in some mixture. Top with another pastry square and sprinkle with sugar and cinnamon. Close the lid of the sandwich maker and cook until golden brown and crisp. Serve with custard and/or ice cream.

Source: contributed by Libby Robinson in Burra Kindy Cookbook (Burra, 2002)