Wednesday, August 27, 2008
Basic Shortcrust Pastry
Recipe from Modern Classics No1 by Donna Hay, p155
2 cups plain flour
145g (5oz) cold butter
2-3 tbs ice cold water
Blitz the flour and butter together in a food processor until it resembles course breadcrumbs. With the mixer on low, drizzle in enough cold water to form a smooth dough.
Turn out onto a floured board and knead very lightly. Wrap in plastic wrap and refrigerate for 30 minutes. When ready to use, roll out until 3mm thick. This quantity will line up to a 25cm (10in) pie dish.
(I normally need 1 1/2 times this quantity for my pie dish)
A Food.Baby original
There really isn't a recipe as such for this. You choose whatever vegetables and herbs you like. The only thing to watch is that you cook the filling until it is thick enough and cool it slightly before using. Here is what I used for this particular pie:
750g chicken thigh fillets, cut into small chunks
6 large field mushrooms, diced
2 large carrots in small dice
1 onion, chopped finely
3 cloves of garlic
2 leeks, quartered and chopped finely
500ml chicken stock
1 tbs plain flour
1 bouqet garni
corn flour to thicken
Heat some oil in a heavy based pan over medium-high heat. Toss the chicken pieces with the flour and then cook until they are browned on all sides. Remove and place the pan back on the heat. Add a little more oil if needed and fry the onion, garlic, carrots and leeks until they are starting to soften.
Return the chicken to the pan with the vegetables. Add the bouquet garni and any other herbs you like. Pour in the stock. Bring to the boil then reduce heat to low and simmer for around 30 minutes.
After 30 minutes, add the chopped mushrooms and stir well. Simmer for another 15 minutes. Season with salt and pepper to taste. If the mixture is too liquid at this stage, add a few teaspoons of cornflour mixed with a small amount of water. When you are happy with the taste and consistency, remove from the heat and allow to cool slightly.
Preheat the oven to 200 deg C. Roll out 1/2 the pastry to line the base of your pie dish. Pour in the cooled filling then roll out the other half of the pastry to cover. Pinch the edges to seal and make a few slits in the middle to allow some steam to escape. Brush lightly with beaten egg.
Bake for approx 45 minutes or until the pie is puffed, bubbling and golden. Cool for 10 minutes before serving with a green salad or vegetables.