BEEF AND PARSNIP PASTIES
750ml cake flour
200g cold butter, cut into cubes
About 60ml cold water
500g lean beef mince
2 large red onions, finely chopped
2 garlic cloves, crushed
5ml dried mixed herbs
15ml tomato paste
125ml red wine
125ml beef stock
2 carrots, peeled and chopped
4 parsnips, peeled and chopped
250ml frozen peas
45ml chopped parsley
beaten egg for glazing
PASTRY: Put the flour into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs. Beat the egg and add it to the pastry with enough ice water to bring the mixture together to form a ball.
Remove from the processor and wrap in cling film and refrigerate for 30 minutes.
FILLING: Fry the mince meat and onion until cooked through and starting to brown. Add the garlic, mixed herbs, tomato paste and flour and cook for a few minutes, stirring to prevent the mixture sticking to the pot.
Add the wine, stock, carrots, parsnips and peas and simmer for 10-15 minutes until the vegetables are tender and the sauce has reduced. Stir in the parsley. Cool completely.
Roll out the pastry on a floured surface and cut out discs about 15cm in diameter. Place a generous spoonful of filling in the centre of the pastry.
Brush the edges of the pastry with some egg glaze and fold the pastry up to form a half moon. Pinch the edges together to seal. Repeat until all the pastry has been used.
Place the pasties on a baking tray, brush the pasties with egg glaze and bake at 190°C for 15-20 minutes.
* Try to find a pot lid with a sharp finish to use to cut out the discs of pastry or trace around a saucer or side plate.
SPINACH AND BUTTERNUT PIES
250g cold butter
250g crème fraiche or sour cream
500g butternut, diced
45ml olive oil
salt and pepper
1 onion, chopped
5ml chopped garlic
400g spinach, cooked, drained and chopped
120g feta cheese, cubed
PASTRY: Put the flour into the bowl of a food processor. Cut the butter into cubes and add to the flour. Pulse the mixture until it resembles breadcrumbs.
Add the crème fraiche and pulse until the mixture forms a ball of dough. Remove the dough from the processor and wrap in cling film.
Refrigerate for 30 minutes.
FILLING: Put the butternut into a roasting pan. Drizzle with a little olive oil and some seasoning. Roast at 180°C for 30-40 minutes until soft.
In the meantime, heat the remaining oil in a frying pan and fry the onion and garlic until soft.
Add the spinach and fry for a few minutes. Season well.
Remove from the heat and add the cooked butternut and feta cheese.
Roll out the dough on a floured surface and cut out 6 x 15cm discs for the bases and 6 x 10cm discs for lids.
Line a foil pie mould with the larger disc. Divide the filling among the pies.
Brush the edges with beaten egg and press on the pastry for the lid. Decorate top with pastry scraps if desired. Brush with beaten egg. Bake at 200°C for 15-20 minutes until the pastry is golden brown.
Remove and cool slightly before removing from the foil mould.
COUNTRY VEGETABLE PIES
375ml cake flour
375ml whole wheat flour
30ml olive oil
500g mixed diced vegetables
5ml crushed garlic
10ml chopped fresh thyme
125g mozzarella cheese, diced
1 egg, beaten
FILLING: Heat the oil and fry the vegetables and garlic until just tender. Add the thyme and season well, remove from the heat and stir in the cheese.
Combine the egg and cream and add to the mixture. Mix.
Roll out the dough on a floured surface. Cut out 12 x 15cm discs. Press the discs into a mega muffin pan or a large ramekin so that you have at least a 1cm overlap.
Pile the filling in and fold in the overlapping pastry to slightly enclose the filling. Bake at 190°C for 20-30 minutes until golden brown.
Remove from the pans and serve warm.
CHICKEN AND BROCCOLI PIES
250g sliced mushrooms
60ml cake flour
300g cooked, chopped chicken
100g cooked, chopped broccoli
500g frozen puff pastry, defrosted
Melt the butter in a pot and fry the mushrooms until soft. Stir in the flour and cook for a minute.
Add the milk and stir until boiling and thickened. Season well and stir in the chicken, broccoli and parsley. Cool completely.
Roll out the pastry on a floured surface. Cut out 4x12cm diameter discs to line the base of foil pie moulds. Pile chicken filling into each.
Cut out 4x8cm discs for lids. Brush the edges of the base disc with beaten egg. Top with the lid and press the edges to seal. Decorate top with pastry scraps if desired. Brush the lid with egg glaze.
Bake at 200°C for 20 minutes until golden brown and puffed. Remove from the oven, cool slightly then remove from the foil mould. Serve warm.
APPLE AND RASPBERRY LATTICE PIES
500ml cake flour
60ml castor sugar
150g cold butter, cubed
ice water to mix
400g can of pie apples
grated rind of 1 orange
125g fresh raspberries
30ml warmed apricot jam
PASTRY: Put the flour and sugar into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs.
Add the egg and enough ice water to form a ball of dough. Remove from the processor and wrap in cling film. Refrigerate for 30 minutes.
Roll out the dough on a floured surface and cut out 8 x 8cm discs. Line 8 loose bottom quiche pans with the discs.
Divide the filling among the pans. Use the remaining pastry to cut 6mm thick strips and use these strips to make a lattice design on the pies.
Brush with beaten egg and bake at 180°C for 20 minutes until golden brown. Remove from the oven and brush with the warmed apricot jam.
FILLING: Combine the apples, sugar, rind and cornflour and mix well. Fold in the raspberries. - The Star