Last week I nailed gluten-free, low FODMAP muffins and yesterday I made great gluten-free pastry. I have tried several different pastries over the months and they have been fine but this one is my favourite so far. It is light and holds together well. I created my own chocolate custard by using what I had in the pantry and fridge and it too worked out well. I have had nothing but compliments for these. The recipe made about 25 and there are already only a handful left. I guess I will be baking midweek again.
Tonight on TV I saw this documentary of a beautiful love story which has endured for 70 years although they have been apart for almost all of it. They fell in love during the war and were separated when he went into secret training for the D-Day landing. He wrote letters to her via her parents and they destroyed them because they didn’t approve of the relationship. She was distraught, believing he had found someone else. Eventually they both married other people and had long, happy marriages. But their spouses died not long ago and he decided to search for her. They are both in their late eighties and just got married. Their love for each other after all those years was so evident as they met once again – the camera recording their reunion. They couldn’t keep their hands off each other. She said that she didn’t see an old man but saw the young soldier. Unfortunately, she has various health problems including a weak heart so their time together will be brief but oh so sweet.
It’s so important to enjoy the time we have with those closest to us. You never know when it will be over. After a beautiful period of sun and mild temperatures, today, it was gloomy and rained. This can lead to morbid thoughts of loss – past and future – and then I saw the love story. A fitting end to a less than perfect day.
Chocolate Custard Samosas
For the pastry
For the filling
125gms/4.4oz dark chocolate
2 heaped tbsp sour cream 1 ripe banana
Rind of 1 orange
2 tbsp coconut
1 tbsp butter
For the pastry
1. Place all ingredients except the egg in a food processor and process until fine crumbs form.
2. Add the egg and process until a ball forms.
3. Remove from the processor and knead until it comes together well.
4. Wrap in plastic film and place in the fridge while you make the custard.
5. Heat oven to 180°C/350°F.
6. Once the custard is made and cooling, take the pastry from the fridge.
7. Roll out between 2 sheets of wax paper until thin.
8. Using a cookie cutter, cut out circles to the size you want. (If you think they are too thick once cut, roll them out a little more.)
9. Place a small spoonful of the chocolate custard on one side of the pastry circles.
10. Fold over to form semi-circles and firmly pinch closed the edges.
11. Place a sheet of baking paper on an oven tray and cover with the samosas.
12. Bake for about 15 minutes until lightly browned in top.
13. Remove and drizzle with a little extra chocolate.
For the custard
1. Place the chocolate, butter and sour cream in a saucepan over water and melt.
2. Process the banana in the food processor until smooth.
3. Add the rest of the ingredients including the banana to the chocolate mixture and heat, stirring, until it thickens.
4. Remove and cool completely.