PIE PASTRY RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt – swap the lard for drippings, or simply use butter for a vegetarian version
Provided by Tom Kerridge
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield Makes 6 individual pies
Number Of Ingredients 4
Steps:
- Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
- Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you’re ready to cook.
- Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Nutrition Facts : Calories 763 calories, FatContent 41 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 84 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.5 milligram of sodium
ENGLISH MUFFINS | BREAD RECIPES | JAMIE OLIVER
Total Time 50 minutes
Yield 12 to 14
Number Of Ingredients 7
Steps:
- Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
- Melt the shortening or lard, then in a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour, if needed.
- Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
- Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.
- Lightly sprinkle a piece of baking parchment with extra flour, or polenta (if using). Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.
- When ready to cook, preheat the oven to 170ºC/gas 3 and heat a heavy non-stick pan over a medium heat.
- Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, or until cooked through.
- Cool slightly on a wire rack then split open and spread with melted butter, or keep in an airtight tin, to split and toast as needed.
Nutrition Facts : Calories 188 calories, FatContent 5.4 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 4.9 g protein, CarbohydrateContent 29.4 g carbohydrate, SugarContent 3.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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