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Hot Water Pastry
About 8 years ago I helped out at a butchers in Selby and apart from learning to link Sausages by the mile and some basic butchery skills, I also anded up manning the Pie oven. Initially they were buying their Pork Pies ready filled and just cooking them. I suggested we get a casing former from Dalziels (A national Butchers equipment wholesaler) and make our own. After a few experiments we created our own recipe and pretty soon we were selling 120 pies by mid-morning which was the most we could make using the equipment we had.
We developed quite a reputation – In a good way!
Your traditional Pork Pie has a small amount of Sodium Nitrite added to the meal before cooking. This is a curing salt, but in Pork Pies it’s just added to preserve the pink colour in the cooked meat. We don’t (Yet!) have any curing salts, so my filling isn’t the traditional pink colour – Sorry!
But the filling is up to you really. Hot Water Pastry is actually pretty easy once you’ve forgotten everything you previously knew about pasty making….
Ingredients:-
110g of Lard
280g of Water
500g of Plain Flour (Gluten free in our case)
2 tsp salt
Egg, beaten
Method:-
(1) In a pan add the Water, Salt and Lard and bring to a simmer.
(2) Turn the heat off.
(3) Add the Flour a little at a time and mix thoroughly as you go.
(4) Once all the Flour has been combined transfer your still hot dough to a floured surface and roughly roll out.
(5) Add dough to your pie casing and using your hands press into shape.
(6) Add whatever filling you are using allowing a little space around the sides.
(7) make a lib with remaining dough and press a hole through the middle. You can be arty and decorate the lid with additional pastry decorations if you like. Just make sure you use a fork to press the joint firmly together or your lib is likely to come off when you cook your pie.
(8) Brush generously with beaten Egg.
(9) Cook in a pre-heated oven for 45 minutes at 180c. If you have a probe you are looking for an internal temperature of 80c.
My filling was far from traditional, but that’s how we roll here! The Pork mince had sliced pickled Garlic, Chilli flakes and whole grain Mustard added. I also made a Sage and Rosemary Aspic to pour into the hot Pie once it was cooked. When the Pie cools the Aspic sets around the meat. Which is kind of cool!!!
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- Details
- Written by Tony Carson
- Category: Recipes
This is not one of our creative recipes, Sue actually found this recipe and decided to give it a go. It worked!!!
Ingredients:-
1 Onion, finely chopped
1 Tsp of Turmeric
½ of a Tsp of Cumin Seeds
¼ of a Tsp of Chilli Powder
A handfull of Coriander leaves, chopped
4 Eggs
100g of Cornflour
150ml of Almond Milk, plus a dash of water
3 Creen Chillies, chopped
Salt & Pepper to season
Oiled Tins
Method:-
(1) Place the Onion, Turmeric, Cumin Seeds, Chilli Powder, Green Chillies, Coriander, Salt & Pepper in a bowl.
(2) Mix well and allow to stand for a hour ore so.
(3) Combine the Eggs, Cornflour, Milk and Water.
(4) Add the Onion mix and whisk well to make a batter.#
(5) Pre-heat your tins to 200c.
(6) Pour the mix into the tins and return to the oven as quickly as possible.
(7) Cook for 10 minutes and then reduce the heat to 180c for a further 15 minutes.
These went really well with the Masala Roast Chicken.
- Details
- Written by Tony Carson
- Category: Recipes
Even with a yellow sticker a very small Chicken is now more expensive than a medium Chicken was last year. But let’s not get into a rant about food prices. A Chicken for less than £3 seems to be a bit of a win at the moment….
Ingredients:-
1 Whole Chicken
1 Tbsp of Chilli Powder
1 Tbsp of fresh Ginger, minced to a paste
1 Tbsp of Garlic, minced to a paste
1 Tsp of Cumin
1 Tbsp of Spirit Vinegar
50g of Olive based Margarine, melted
3 Potatoes, quartered
2 Tbsp of Honey
2 Red Onions, quartered
1 Lemon, half sliced, the remainder as is
2 Bulbs of Garlic, with the paper removed
Salt & Pepper to taste
Method:-
(1) Combine the Chilli Powder, Ginger, Garlic paste, Cumin, Vinegar, Honey, Melted Margarine , Salt & Pepper in a bowl.
(2) Cover the Chicken with this marinade both over and under the skin.
(3) Place in the fridge for at least 2 hours.
(4) Arrange the Potatoes, Onions and Garlic Cloves in an oven proof tray.
(5) Lay the Lemon sliced on top.
(6) Place the Chicken over this.
(7) Insert the remaining half of the Lemon in the cavity and truss the legs with string.
(8) Place in a pre-heated oven at 180c and baste with the marinade half way cooking.
(9) Cool until the juices run clear, depending on the size of your Chicken.
We served ours with Onion Bhaji Yorkshire Puddings. Recipe to follow!
- Details
- Written by Tony Carson
- Category: Recipes
At £12 for two Steaks Tuna is well and truly out of budget generally. But with a Yellow Stick making them £2 each this was a wonderful treat!
Ingredients:-
4 Tuna Steaks
3 Tbsp of Chives, chopped
2 Tbsp of Mint, chopped, some reserved whole to garnish
12 Basil Leaves, chopped
The Zest and Juice of a Lemon
1 Tbsp of American style Yellow Mustard
2 Anchovies, chopped
A Handful of Parsley, chopped
A Handful of Almonds, chopped and toasted
1 Tbsp of Capers, drained
Sugar Snap Peas
2 Tbsp of Olive Oil
Method:-
(1) Blitz the Chives, Basil and Mint with the Lemon Zest and Juice.
(2) Add Oil and Mustard.
(3) Coat the Fish with with 2 Tbsp of the mixture.
(4) Add the Capers and Anchovies to the remaining mixture and set aside.
(5) Sear the Tuna on both sides so that it is still pink in the middle and remove from the heat.
(6) Saute the Sugar Snap Peas in a little Oil for 2 minutes.
(7) Stir in a Tbsp of the dressing and plate the Peas.
(8) Place the Tuna over and drizzle with the remaining dressing.
(9) Garnish with Almonds and Mint.
We served ours with Minted New Potatoes and it was very good indeed.
- Details
- Written by Tony Carson
- Category: Recipes
We did an Indian Fish recipe a few days ago ( Amritsari Fish ) So it would have been a travesty not to find an Indian Chip recipe really!
Ingredients:-
Hand cut Chips
½ An Onion, diced
2 Cloves of Garlic, minced
½ Tsp of Turmeric
½ Tsp of Chilli Flakes
1 Tsp of Curry Powder
2 Tbsp of Tomato Ketchup
Salt & Petter to season
Coriander to garnish
Oil to fry
Water
Method:-
(1) Boil and then fry your clips until they are crispy.
(2) Drain and set aside.
(3) Add a little Oil to a frying pan over a medium heat.
(4) Add the Onions and fry until softened.
(5) Add the Garlic and season with Salt & Pepper, frying for a further minute.
(6) Stir in the Turmeric, Curry Powder, Chilli Flakes and add the Tomato Ketchup and a little water.
(7) Allow to simmer until the sauce thickens.
(8) Add the Chips and stir to coat fully.
(9) Garnish with fresh Coriander and serve.
These “Chips” put our bland yellow floppy Chips to shame!
- Details
- Written by Tony Carson
- Category: Recipes
A very tasty side to go with our Chicken Pakora the other evening.
Ingredients:-
2 Tbsp of (Dairy Free) Margarine
1 Tbsp of Oil
100g of Mushrooms, quartered
2 Spring Onions, chopped
2 Cloves of Garlic, minced
1 Courgette, cut into half moons
½ Tbsp of Umami Mushroom Powder
A handful of Parsley, chopped
2 Dried Chillies, crushed
½ Tsp of Cumin Seeds
½ Tsp of Mustard Seeds
Method:-
(1) Add the Margarine and Oil over a medium heat.
(2) Fry the Mushrooms until browned.
(3) Remove and set aside.
(4) Add the Spring Onions & Garlic and fry until fragrant.
(5) Add the Courgettes and fry until softened slightly.
(6) Return the Mushrooms to the pan and add the Parsley, Mushroom Powder & Chillies.
(7) Mix well and serve.
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