Tag Archives: wartime recipes

Day 21: Pear Pockets

3 Feb

My Granny’s pastry prowess is one of the thing I envy the most – when I stayed with her as a child, we’d make apple pies together. She’d make beautiful pastry roses to decorate the top and used to let me play with the scraps. I clumsily squished them and made greyish, unappetizing approximations of her pastry flowers, which she dutifully baked, even though they looked like something the dog did. Years later, I’ve learned a lot about pastry but still don’t have that effortless hand with it that she did.

On top of that, pastry during the war had an added challenge – fat, one of the main components of a good short crust pastry (what the English use for a lot of our pies and tarts) was in short supply. While researching on the internet, I came across this recipe  on the Discovery Channel site, and decided to try it for a dessert. It looks to be a multipurpose pastry, equally good for savory and sweet. It’s nice and crisp in terms of pastry, and if you’re one of those health conscious people, it does reduce the amount of fat in the pastry slightly. Here I used it to make pear pockets.

Wartime Recipe from YourDiscovery.com

Pear Pockets

4 ounces all-purpose flour
1 pinch salt
4 to 7 ounces smooth mashed potatoes
1 1/2 ounces butter, cubed
1 Bosc pear, peeled and small diced
Cinnamon sugar
Confectioners sugar

Put the flour in the bowl of a standing mixer with a dough hook attachment. Add the salt and mix thoroughly. Turn it on the lowest setting and add the butter and potato until the dough achieves a short crust pastry consistency. Do not overmix. Remove the dough from the mixer and refrigerate, covered in plastic wrap. Preheat the oven to 375°F. Roll out the dough to 1/8 inch thick, using a little flour. Cut the dough into 2-inch squares. Combine the pear and enough cinnamon sugar just to coat the pear in a bowl. Put a little of the pear mixture in the center of one of the squares. Dampen the sides of the square and top it with another square. Gently press the edges to seal and put on a parchment-lined sheet tray. Bake until golden brown. Dust with confectioners sugar.

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