PASTRY ROLLER CUTTER RECIPES

Steps:

• The first step to make meat pastry pie dough is to take 4 cups of plain flour in a large bowl and mix salt and baking powder into it. If you want some sweetness too in the pie, then you can add one teaspoon of sugar into it as well. Knead well with your hands.
• Add some margarine into the mixture. Work it properly into all of the flour until it starts looking like a bowl of breadcrumbs.
• Start adding ice cold water little at a time and keep kneading until you make a stiff ball of dough. If the flour is too hard, add some more water to it, but if it gets too soft and runny, add some more flour to make it stiffer.
• Test the consistency of the dough by slightly pulling the dough and checking its elasticity. It should be elastic enough to come out with a slight pull, but should not stick to your hands.
• Grab a roller pin and flatten the ball of dough on a lightly floured surface. Roll until the dough ball becomes smooth and gets flat to around half inch thickness.
• Use a pot lid or a dough cutter to cut a circle out of the flattened dough, trim off the edges and add your favorite filling in it.
• Take a separate bowl and beat 2 eggs in it.
• Using a basting brush, apply the beaten egg on the dough edge around the filling. This will help the edges to stick to each other when folded. Also use a fork to press the edges and give it the classic shape of a meat pie. Do not forget to brush some beaten egg on the folded dough so that it turns golden brown when cooked.
• Once you have made the pastry dough and filled the filling in it, the trick lies in its cooking and baking too. You might need to cook the pie for around 45 minutes at 180 ºC/350 ºF, but it is important to check it after every 20 minutes. It is also important to place the pastry on a greased plate only, otherwise the dough will stick to the pan and refuse to come off
• Once your meat pie is ready, allow it to cool and serve. Add some homemade Worcestershire sauce to top your delicious pie. Bon apetit.

Steps:

• 1. Pile the flour into a large bowl or a clean work surface and make a well in the middle. Separate the eggs and add the yolks to the well (pop the egg whites in the freezer for making meringues another day). Use a fork to whip up the egg yolks, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic. Wrap in a damp cloth and leave to relax for 30 minutes.
  2. To make the filling, tear one piece of prosciutto into rough pieces and finely chop the other. Place in a bowl, finely grate in the lemon zest and add a good grating of nutmeg (about ¼), then grate in the Parmesan and crumble in the ricotta. Use a fork to mash everything together and season with black pepper.
  3. On a clean flour-dusted surface, roll out the pasta dough so it’s 1mm thick. Spoon heaped teaspoons of filling every 7cm or so along your sheet of pasta in the very middle. Brush the exposed pasta lightly with water and fold the sheet of pasta in half over the filling.
  4. Working from one side, gently seal around the filling, pushing out the air. Cut into squares with a knife or roller cutter, or stamp them out with a pastry cutter, placing them on a semolina-dusted tray as you go.
  5. To make the quick tomato sauce, peel and finely slice the garlic. Place a large pan on a medium heat with 1 tablespoon of oil. Cook the garlic and chilli flakes for 2 minutes, or until lightly golden, then scrunch in the tomatoes. Season with salt and pepper and tear in the basil leaves, reserving a few baby ones for garnish.
  6. Cook the ravioli in a large pan of boiling salted water for 3 minutes, or until tender, then drain – you may need to work in batches.
  7. To make the lemon sauce, melt the butter in a small frying pan over a medium heat and add the lemon juice and a pinch of salt. Toss in the cooked ravioli, then grate in the Parmesan, 1 tablespoon of oil and a little starchy cooking water.
  8. To serve, spoon the tomato sauce onto serving plates, and top with the lemon sauce-coated ravioli. Grate over a little Parmesan and sprinkle with the reserved baby basil leaves, to finish.