Barquettes

Barquettes

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From
Encyclopedia of Food and Cookery

Made of pastry and meaning ‘little boats’, these are filled with hot or cold fillings to serve as hors d’oeuvre. They are shaped in special little boat-shaped tin moulds. For pastry recipes see: Pastry; for suitable fillings, see: Hors d’Oeuvre.

To shape barquettes: Place moulds close together, about 6 in a group. Roll out shortcrust or flaky pastry thinly, lift onto a rolling pin and lay it over all tins together. Form a small piece of pastry into a ball, dip it in flour and use it to press pastry into moulds. Flour rolling pin and roll first one way, then the other, over moulds to remove surplus pastry. Fold trimmings together and roll out again to line more moulds in the same way. Take each mould, press edges lightly up with the thumb and prick bottom before baking.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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