Category Archives: pastry

Mini pork and cranberry pies (Makes: 36 – Preparation time: 1.5-2hrs)

Christmas is well and truly on its way with Christmas parties happening left, right and centre!  Lately I have been making a lot of mince pies and whilst I like them I have to admit I am more of a savoury person, so last weekend I decided to try out a new recipe more in line with an open topped pork pie.

 I have to give credit to Cockburns of Bedale who are the real inspiration for this recipe – for many years when I visited my eldest brother up in Yorkshire we would go to this butchers early on a Saturday morning to buy their open topped pork pies still warm from the oven for lunch (that is if they lasted that long…).  If you are ever on the on the A1 heading through Yorkshire, I highly recommend that you make a little detour via Bedale and visit this butchers to try one of their pies, I promise you will not regret it!

 Whilst the pies have similarities to a pork pie they are not made using hot water crust pastry. Instead this pie recipe uses a shortcrust pastry made with beef suet, the pastry case is then filled with spiced pork meat and topped with homemade cranberry sauce – delicious savoury sweet goodness!  The pies make great canapes at a drinks party as they are surprisingly light but absolutely moreish.

 The recipe below does have a lot of steps, however if time is not on your side and you need a quicker option, then simply follow the cheat options below.

 Cheats option / time saver:

  • Use shop bought pastry.
  • Replace the pork mixture with some festive flavoured sausages instead and simply remove the meat from the skins.
  • Use shop bought cranberry sauce preferably containing whole berries.

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Mince pies using sweet shortcrust pastry (Preparation time: 1.5hrs)

I was chatting to my housemate about making pastry the other day and she was telling me of a Hawksmoor pie recipe that used both eggs and suet in the recipe and it dawned on me that this would be a great way to make sweet shortcrust.  By making the pastry with suet it made the pastry beautifully light and more flaky than crumbly.

The concept of using two types of fat to make the pastry is not a new one, growing up the Delia Smith recipe that I used to follow for mince pies used equal amounts of butter and to make the recipe.  However I have found the in using suet you get a far better distribution of fat throughout the pastry which gives it a marbled look when rolled out and it helps to turn the pies a beautiful golden brown colour during cooking.

Now to the mincemeat aspect of this pie – there is absolutely nothing wrong with using shop bought mincemeat!  This is exactly what I do however I like to ‘pimp’ it up a bit by adding chopped walnuts, cranberries, glace cherries, plump sultanas and brandy.  So if you have some dried fruit or nuts in you cupboard that you would work chuck it in, not only will it add to the flavour it will add to the texture of your pies.  Enjoy!

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Chicken and mushroom pie (Serves: 4 -Preparation time: +1hr)

I suspect that you will be somewhat surprised to hear that the inspiration for this pie recipe was ‘Beef Wellington’- well to be more specific the mushroom duxelle and the pastry elements of it.  There is nothing complicated about this recipe, it is just simple ingredients cooked well and left to speak for themselves.

“Tender chicken in a silky mushroom sauce topped off with crunchy flaky pastry – comfort food at its best!”

The filling can be made up in advance kept in the fridge for 1-2 days until it is needed which makes it a fantastic option for mid-week entertaining or to have in reserve if life is particularly busy – if you are doing this then cover with the pastry just before putting in the oven otherwise the pastry may dry out in the fridge.

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Goat’s curd and spinach tart (Serves: 4 – Preparation time: 1hr – 1.5hrs)

I work a ten minute walk away from Borough Market in London which means on a good day I am able to head over there during my lunch break. I tend to amble through the market seeing what is in season, chatting to the stall holders about their produce and what they recommend doing with it. Bliss!

On my last visit I ended up buying some goat’s curd (soft cheese) from Ellie’s Dairy with the idea of making spinach and goat’s curd tarts. The curd had a delicate flavour and unlike other goats cheese I can safely say then you couldn’t taste the goat. Instead it had subtle zesty notes that lingered on the palette. If you can’t find goat’s curd then substitute with ricotta or another soft cheese of your choosing.

One of my concerns when making the tart was whether the moisture in the spinach would cause it to have a ‘soggy’ bottom – however this was not the case. So long as you squeeze as much liquid as you can out of the spinach after wilting it you should end up with a crisp pastry.

The tart can be served hot or cold which means it is ideal if you need to prepare something in advance or are simply looking for lunchbox ideas. Enjoy!

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Roasted red pepper, asparagus and goat’s cheese quiche (Serves: 6 – Preparation time: 1.5hrs)

Quiche is a very handy recipe to be able to fall back on if you have friends coming for lunch and don’t want to worry about timings, as it can be served hot or cold and is always delicious.  They also are a good option for vegetarians as you can pack them with lots of yummy vegetables and cheeses.

I think a lot of people avoid making quiches as they don’t want to bother with the faff of making and rolling pastry.  Well my solution to that is buy ready-made pastry to save you the hassle.  My parents who live out in France always use pre-rolled puff pastry which works incredibly well and you don’t have to blind bake it – reducing the preparation time to 30 minutes.

Personally I find the process of making pastry relatively therapeutic especially when you do it by hand.  But I also fully appreciate that it is not for everyone so just do what works for you whether it be making the pastry in a food processor, by hand or simply buying it pre-made.

This quiche recipe is perfect for this time of year with the asparagus being in season.  It is a nice light option for lunch served with a big green salad – ideal for these warm summer days that we are starting to get.  Enjoy!

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Stilton and fig tart

photo 3I have an abundance of Stilton in my fridge leftover from my brother’s wedding and I have been trying to think up things to make with it. Tonight having seen that figs were on sale in the local supermarket I decided to make a very simple tart. It is a fantastic option for a midweek supper especially if you are having one or two friends over as it takes a matter of minutes to prepare and you can happily chat away whilst it is cooking in the oven.

Whilst I enjoyed it as a main meal with a simple salad, this would make a great starter which you could make into individual portions just by cutting the pastry up into small squares and then following the same steps. This is definitely worth giving a go. A simple and very tasty supper!

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Stilton and fig tart (serves 4)

Ingredients:

– 1 packet of pre-rolled puff pastry
– 100-150g Stilton (cut into small cubes)
– 3 figs (sliced into roughly eighths)
– 1 handful of lardons or bacon bits
– 1-2 tsp honey
– 3-4 sprigs of parsley (chopped)
– 2 tbsp milk
– Olive oil
– Seasoning

Steps:

1. Preheat the oven to 200C.

2. On a high heat fry off the lardons for a couple of minutes. Set to one side and allow to cool slightly.

3. Lay the pastry out on a piece of baking paper on a shallow baking tray, fold over roughly 1cm of the pastry all around the edges to create a lip.

4. Taking a pastry brush, brush a little of the milk all over the pastry.

5. Scatter the stilton and lardons over the pastry then place the pieces of fig evenly over it.

6. Season with pepper and drizzle over a little olive oil before placing in the oven a baking for 20-25 minutes or until the pastry is golden brown.

7. Remove from the oven, drizzle over some honey and scatter over the chopped parsley.

8. Serve warm with a salad. Enjoy.

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Nectarine and almond tart

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I caught up with some of my old school friends last week at a dinner party, we each got designated a course to bring. I have to say I do not think that I have eaten that well in a long time, we had four courses of scrummy food and the company was excellent.

My offering was a nectarine and almond tart.  With soft fruit coming into season at the moment it seemed a shame not to make a pudding that incorporated it some how.  I haven’t worked with pastry in a while, so I decided to make a dish that incorporated the two. The trick when making this pudding is to use fruit that is not too ripe so that it holds its form and doesn’t produce too much liquid when it is cooking which will cause the frangipane (which is an almond sponge) to become quite dense.

This tart can be eaten both hot or cold and is a great pudding to have in your repertoire for dinner parties or picnics.  Enjoy!

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Nectarine and almond tart (Serves 8-10)

Ingredients:

Pastry:image

  • 8oz plain flour
  • 4oz butter (at room temperature)
  • 1oz caster sugar
  • 1 egg

Frangipane:

  • 3 eggs
  • 5oz sugar
  • 3oz ground almondsimage[1]
  • 3oz plain flour
  • 6oz soft margarine
  • 1/4tsp baking powder

Decoration:

  • 2-3 firm-ish nectarines cut in wedges
  • A few flaked almonds to decorate

Steps:

Pastry:

1.      Grease and flour a 20cm loose bottomed tart tin.

2.      Place butter, sugar and flour in a bowl and crumb together using your fingers. 

3.      Add the egg and bring the pastry together, be careful not to over work it.

4.      On a floured surface roll out the pastry until it is large enough to fit in your tin, place in the tin and gently push the pastry into the edges and using any excess pastry to patch any holes. Dont cut off any excess that goes over the edges yet .  Afterwards lightly prick the pastry with a fork, place in the fridge for 20 minutes to chill. 

5.      Remove from fridge and trim the edges of the tart pressing down slightly as you do so, place a sheet of baking paper over the tart and fill with baking beans.

6.      Blind bake pastry for 15 mins at 190C and then remove beans and bake further 5 mins.

Frangipane:

1.      Whilst your pastry is cooking prepare your frangipane.

2.      Place all the ingredients in a bowl and mix together with an electric whisk for 2 minutes.

3.      Once your pastry is cooked. Leave to cool for 5 mins, before spooning in the frangipane, decorate the tart with the nectarine wedges and almond slices.

4.      Place the Tart in the oven and bake at 170C for 35-50 mins.

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