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katmax1 [userpic]
Gramma Pie & rolly polly
by katmax1 (katmax1)
at June 24th, 2010 (07:37 pm)
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This is my first post here.  I collect the cookbooks you find made by schools for fetes etc. Most of them tend to date from the 80s and 90s and I get them because they have a lot of simple home cooking recipes you never find in the commercial cookbooks.

This is my mum's recipie. She's made it all my life and she learnt it from her mum.  It used to be a common country recipie in rural Australia, but you don't see it made so often these days, and in the city it's hard to even buy Gramma pumpkins these days. You should experiment with the amount of sugar you like in the pie, and personally while I love it with sultanas I know a lot of people make it without them. You won't find this particular recipie in a commercial cookbook, but enjoy it anyway. 

I've included the Rolly Polly recipie as a way to use left over pastry...which is what we normally do with it for as long as I remember.

Pastry
1 1/2 cup plain flour
1 1/2 cup self raising flour
3 oz / 90g butter
1/2 cup water
desertspoon of sugar (optional)

Rub butter into flour till bread crumbs form.
Mix with water till sticky and clumpy but not too sticky.
Sprinkle dough with flour and kneed on a floured surface.
Add sugar for sweet desert dough.
Cook till brown at 200 degrees celcious (this makes 2 pies worth of pastry)

Gramma filling
Gramma pumpkin
Lemon juice (at least 1-2 lemons)
sultana's (to taste)
Brown Sugar  (to taste)

Get a Gramma, peel and boil with with water until soft.
Drain water.
Mash up Gramma. Add brown sugar and lemon juice until you have a taste you like (Its' a bit sweet and sour)
Add sultanas (as many as you prefer)
Cook 20 minutes in oven 200 degrees celcious until brown.

A gramma pumpkin looks like this...



Rolly Polly

take any left over pastry you have.
Roll it flat.
Get your favourite jam and spread it over the pastry.
Roll the ends from either end till they meet in the middle.
Put it on a try in the oven and cook till light brown

Best eaten while warm, but not hot.

I think this an old depression recipe that was a way to make sure pastry wasn't wasted when making a pie. They are still a treat for me when mum makes them.










Comments

Posted by: racerxgirl (racerxgirl)
Posted at: June 24th, 2010 11:50 am (UTC)

We didn't call them rolly polly's, but my Mom and Grandmom used to do that with leftover pastry dough....sometimes with jam, sometimes just with butter/sugar/cinnamon. Such a great treat as a kid (and still as a grown-up!). :)

Posted by: lab_jazz (lab_jazz)
Posted at: June 24th, 2010 11:55 am (UTC)
Lyn

I grew up on the Western Australian Goldfields and my mother used to always make Rolly Polly. We would have it as a desert with hot custard.
Thanks for the memories :)

Posted by: katmax1 (katmax1)
Posted at: June 24th, 2010 11:56 am (UTC)

I'm actually living in Western Australia at the moment:) I've had it with hot custard and ice cream in the past too:)

Posted by: lab_jazz (lab_jazz)
Posted at: June 24th, 2010 12:01 pm (UTC)
Lyn

Yeah I went and had a look at your profile page. You don't often came across another Aussie on LJ :) I grew up in Norseman, but I'm in Perth now

Posted by: Prim (primula_baggins)
Posted at: June 24th, 2010 03:42 pm (UTC)
Summer Window

My mother always made a little treat with leftover dough, too. This sounds yummy.

I had no idea what a gramma pumpkin was, before. Not sure I'd want to mash Gramma up, though! lol!

Thanks for this.

Posted by: the lucky one (occultebelta)
Posted at: June 24th, 2010 04:38 pm (UTC)
[musicals] mama who bore me.

My family has done rolly polly since I can remember ... though usually with butter and brown sugar, instead of jam. Again, the rationale was not wanting to waste anything!

Posted by: outsdr (outsdr)
Posted at: June 24th, 2010 06:08 pm (UTC)

I can't help but giggle cannibilistically over "Gramma Pie."

Welcome to the group!

Posted by: Sewing as Self-medication (sewaddicted)
Posted at: June 27th, 2010 04:56 am (UTC)

I've never seen a gramma pumpkin in my 22 years in Sydney. Is it softer or sweeter than other types?

Posted by: katmax1 (katmax1)
Posted at: June 27th, 2010 05:17 am (UTC)

A bit sweeter and a little softer I think. for some reason they go really well with the lemon and sugar combination. You may see them in farmers markets if you know what you are looking for.

Posted by: Oaktavia Kinstead (oaktavia)
Posted at: June 27th, 2010 11:08 pm (UTC)

what's a 'sultanas'?

Posted by: katmax1 (katmax1)
Posted at: June 28th, 2010 01:05 am (UTC)

otherwise known as raisins or dried grapes :)

Posted by: Oaktavia Kinstead (oaktavia)
Posted at: June 28th, 2010 03:05 pm (UTC)

Oh! ok :-)
I thought it might be some kind of currant

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