All posts tagged: Pastry

Ready For Some Rhubarb Pie?

Get your rolling pins out. It’s pie time! While shopping this week, some delicious rhubarb caught my eye. I couldn’t resist. So here goes… a scrumptious, rhubarb loaded pie. The Dough 125g/ 4.4 oz butter 250g/ 9.0 oz flour 100g/ 3.5 oz sugar a pinch of salt 1/2 tsp lemon zest 1 egg The Filling 700g/ 24.5 oz rhubarb 80g/ 2.8 oz sugar 1 tsp vanilla paste (or vanilla flavouring you prefer) 1 tsp cinnamon 80g/ 2.8 oz ground almonds 1 egg yolk (to braise the pie with) icing sugar (decoration) Make the dough and leave to chill for about 30 minutes. Preheat the oven at 180°C/ 356 °F. For the filling, chop up the rhubarb in about 1 cm wide chunks. Mix the rhubarb, sugar, cinnamon and vanilla flavouring together. Grease your pie dish. Split the dough in half (base and lid of pie) roll it out and lay into your dish. Prick the base and cover it with the ground almonds. Fill it with the mixture and place the dough lid on top. …

Hunky Hand Pies

I’ve noticed recently that a lot of recipes for hand pies (a trendy name for a Cornish Pasty) have been popping up. As far as magazines and the internet go, they seem to be the thing to eat this autumn. Well, me for my part, I think I could eat them all year round. So have a whip round the fridge, get out all the veggies that are rolling around and get chopping… The Dough 500g strong white flour, plus extra to dust 125g margarine 1tsp salt Cold water The Filling 1 fennel 2 parsnips 3 carrots 1 leek 1/2 a cabbage (I used a savoy cabbage) 1/2 an onion 1 bunch parsley 100g feta cheese salt and pepper   Start of with the dough and leave it in the fridge to chill while you chop up all the veggies. Put the veggies in a pan and cook. Leave to cool. Preheat the oven at 200°C. Roll out the dough and cut out circles to your desired size. Divide the filling between the pastry, leaving space around the …

Plum & Pear Pie

Because the “Walnut and Pear Salad” that didn’t go down well with the kids, I promised that my next foodie post would be something sweet. So here goes… The Pastry 400g flour 1 tsp salt 200g butter 4-6 tbsp sugar 1 grated lemon 2 eggs Roll out 2/3 of the pastry (the rest is for the top of the pie) and put into the pie dish. The Filling 4 plums 2 pears The Crumble 45g flour 230g sugar 50g butter 1 sachet vanilla suger 1 tbsp cornflour Preheat the oven at 200°C. Sprinkle ground hazelnuts over the base, cover it with layers of fruit and crumble. Roll out the leftover pastry and cut into strips. Brush it with the paste and sprinkle with sugar. The Paste 1 egg 1 tbsp water 1 pinch of salt Bake for 10 minutes at 200°C then turn the heat down to 175°C and bake for 40 minutes, turn the heat off and leave in the oven for further 20 minutes. … the result was a lot better, I got a thumbs up …