CHOC CHEESE BALL RECIPES

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STEAK & BLUE CHEESE PIE RECIPE - BBC GOOD FOOD



Steak & blue cheese pie recipe - BBC Good Food image

Bake a comforting steak pie with tender meat, a deeply savoury gravy and molten blue cheese for an extra hit of flavour. The ideal winter warmer

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Total Time 4 hours 5 minutes

Prep Time 35 minutes

Cook Time 3 hours 30 minutes

Yield 8

Number Of Ingredients 19

400g plain flour
1 tbsp English mustard powder
100g lard
100g butter
2 eggs , beaten (1 for the pastry and 1 for egg wash)
1kg braising steak such as brisket or skirt, cut into chunks, any sinew and fatty bits discarded
50g plain flour
1 tbsp English mustard powder
3 tbsp rapeseed oil or vegetable oil
250g bacon lardons
2 carrots , cut into small chunks
2 onions , chopped
2 bay leaves
1 tbsp Worcestershire sauce
1 tbsp tomato purée
600ml beef stock
6 thyme sprigs
150g strong crumbly blue cheese , such as stilton
1 piece marrowbone , about 10cm depending on the depth of your pie dish (optional)

Steps:

  • First, make the pastry. Put the flour, mustard powder, ½ tsp salt, the lard and butter in a food processor and pulse until combined. Add 1 egg and pulse again. Add 1 tbsp cold water, if needed, until it forms a short pastry. Knead quickly into a ball, then wrap and chill in the fridge for at least 30 mins. Can be made three days ahead or frozen for two months.
  • Season the steak generously and toss with the flour and mustard powder. Heat half the oil in a large pan. Brown the meat in a few batches, adding more oil as you need to and making sure you don’t overcrowd the pan. Turn the meat only when the underside has a nice dark crust. Transfer the chunks to a plate as you go.
  • Add the bacon to the pan and fry until beginning to crisp. Tip in the carrots, onions and bay leaves and cook for another few mins until the veg is soft. Stir in the Worcestershire sauce and tomato purée for 1 min, scraping the tasty bits from the bottom of the pan, then add the stock, thyme and browned beef. Season, cover the pan and simmer gently for 2½ hrs, stirring now and again to prevent the sauce from sticking, until the beef is tender. Remove the lid for the last 30 mins to thicken the sauce. Alternatively, braise in the oven at 160C/140C fan/gas 3 for the same amount of time. Leave to cool. Can be chilled for up to three days, or frozen for two months.
  • Transfer the beef to a pie dish and crumble the cheese over the top. Place the marrowbone in the centre, nestling it into the meat. Alternatively, use a pie funnel or piping nozzle. Roll out the pastry on a floured worktop until large enough to cover the pie and about ½cm thick. Brush the remaining beaten egg over the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edge to seal. Cut a hole for the marrowbone or pie funnel to poke through, and brush the top all over with beaten egg. Use the pastry trimmings to decorate the pie however you like. Chill for about 30 mins while you heat the oven to 200C/180C fan/gas 6.
  • If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.

Nutrition Facts : Calories 831 calories, FatContent 50 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 44 grams protein, SodiumContent 2.2 milligram of sodium

MINI CHEESE & ONION PASTIES RECIPE - BBC GOOD FOOD



Mini cheese & onion pasties recipe - BBC Good Food image

Rustle up these little cheese and onion pasties for a family picnic. If you won't eat all 12, they freeze well and can be cooked straight from frozen

Provided by Cassie Best

Categories     Lunch

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 11

1 tbsp vegetable oil
2 onions, sliced
4 thyme sprigs, leaves picked
150g mature cheddar (or a mixture of strong hard cheeses), grated
1 tbsp wholegrain mustard
4 spring onions, sliced
250g plain flour, plus extra for dusting
125g cold butter
large pinch of cayenne pepper
½ tsp English mustard powder
1 large egg, beaten

Steps:

  • First, make the pastry. Tip the flour into a bowl. Holding the block of butter in its wrapper, grate it directly into the flour (you may need to dip the end of the butter into the flour occasionally if it becomes sticky). Add the cayenne pepper, mustard powder and half the beaten egg, and season with a pinch of salt. Bring everything together with your hands until the mixture starts to clump together. Tip the pastry onto the work surface and knead very briefly into a smooth ball, adding up to 3 tbsp cold water if it’s too dry. Squash the pastry into a disc. Wrap and chill while you make the filling.
  • Heat the oil in a frying pan and cook the onions and thyme leaves for 8-10 mins until the onions have softened and started to caramelise. Tip into a bowl and leave to cool. Once cool, mix in the grated cheese, mustard and spring onions.
  • Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Roll the chilled pastry out on a lightly floured surface to the thickness of a £1 coin. Cut out as many 10-12cm circles as you can (you can use a cup or mug as a template), then re-roll any off-cuts and repeat. You should get about 10-12 circles in total.
  • Spoon a mound of the filling into the centre of each pastry circle, leaving the edges clear. Working with one circle at a time, brush a little of the remaining beaten egg around the edge, then bring two sides up to meet in the middle in a half-moon shape. Pinch the pastry together, crimping the edge to seal. Transfer to the baking tray and repeat with the remaining pastry circles and filling. Brush all the pasties with some beaten egg. Will keep frozen for two months.
  • Bake the pasties for 20-25 mins (or 40-45 mins from frozen) until the pastry is deep golden brown. Leave to cool for at least 10 mins before eating warm, or cool completely and pack into containers for a picnic. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 235 calories, FatContent 15 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.5 milligram of sodium

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STEAK & BLUE CHEESE PIE RECIPE - BBC GOOD FOOD
Bake a comforting steak pie with tender meat, a deeply savoury gravy and molten blue cheese for an extra hit of flavour. The ideal winter warmer
From bbcgoodfood.com
Total Time 4 hours 5 minutes
Category Dinner, Main course, Supper
Calories 831 calories per serving
  • If you have any beaten egg left, give the pie a final brush for extra glossiness. Bake for 45-50 mins until the pastry is deep golden.
See details


MINI CHEESE & ONION PASTIES RECIPE - BBC GOOD FOOD
Rustle up these little cheese and onion pasties for a family picnic. If you won't eat all 12, they freeze well and can be cooked straight from frozen
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Total Time 1 hours 5 minutes
Category Lunch
Calories 235 calories per serving
  • Bake the pasties for 20-25 mins (or 40-45 mins from frozen) until the pastry is deep golden brown. Leave to cool for at least 10 mins before eating warm, or cool completely and pack into containers for a picnic. Will keep in an airtight container for up to three days.
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