Holy Cross is a Catholic High School established by the Catholic Community of the Chorley Deanery.
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Here at Holy Cross we have an extensive curriculum which is built around key stage 3 and key stage 4.
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11 December 2020
Mr Callander, our Head of Food and Nutrition, has recorded a festive Food Technology lesson on making mince pies for the children who may be joining us in September at Holy Cross. Mr Callander’s recipe is easy to follow and he will guide you through each step of the process to help you create the perfect Christmas treat. If you get involved, we would love to see pictures of you baking in action as well as your finished result. Please send pictures to firstname.lastname@example.org
Merry Christmas and happy baking!
Pâte Sucrée Pate sucree means sweet pastry and is enriched with egg yolks and sweetened with icing sugar. Ingredients 250g plain flour 125g unsalted butter, chilled 60g icing sugar 4 medium egg yolks or 3 large egg yolks, beaten Jar mincemeat (approx 500g)
Shortcrust pastry 250g plain flour 60g margarine or butter 60g lard Pinch of salt 5 tablespoon cold water to mix
One fluted 7.5cm cutter One fluted 6cm cutter
Pre-heat the oven to gas mark 6, 200˚C. Method – pate sucree 1. Sieve the flour into a bowl and add the butter in small pieces. 2. Rub in the butter until it resembles breadcrumbs using fingertips. 3. Sieve in the icing sugar. 4. Add the beaten egg yolks and mix to a firm dough. 5. If time permits, wrap in cling film and chill for 20 mins. 6. Roll pastry out and use cutters to cut 12 large circles and 12 small circles. 7. Line patty tins with the larger circle and put a teaspoon of mincemeat in each one. 8. Wet the edges with water and place a small circle on top of each and seal edges. 9. Glaze tops with milk and make 2 snips in the tops with a pair of scissors. 10. Bake for 25 mins until light golden brown. 11. Cool on a wire rack and lightly dust with icing sugar.
Method – shortcrust pastry As above but instead of adding icing sugar and egg yolks, mix in water to form a dough.
Myles Standish Way Chorley, Lancashire PR7 3LS Tel: 01257 262093 Email: email@example.com
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