Posted in Recipes

Vegetarian Christmas pie

I know christmas is over, but this pie is delicious and has its own gravy. It can be eaten hot, cold with pickles and freezes well.

It easily serves 8 if not 10 best tin is a 9in spring form cake tin.

The pastry is hot water pastry which is ridiculously easy to make.

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INGREDIENTS

The filling

Olive oil

4 finely sliced leeks

3 garlic cloves

250g mushrooms (chestnut are best)

450g mixed nuts (I used pecanGs, cashew walnut’s)

150g vacuum packed chestnut’s

3 eggsG

150g cheese gruyere grated

100g fresh cranberries

150g dried cranberries

Fresh sage Rosemary thyme

PASTRY

100ml water

80g butter

275g plain flour (plus extra to roll out)

Pinch salt

1 egg and 1 to glaze

4 Tbs cranberry sauce to glaze

GRAVY

2tbs butter

1tbs tomato puree

1tsp marmite

Plain flour

Rosemary

500ml vegetable stock

Pinch brown sugar

METHOD

Fry the leeks in hot oil with the garlic rosemary and thyme. For 4 to 5 mins. Add mushrooms , fresh cranberries and sage for another couple of minute’s. Reserve a couple of Tbs for the gravy. Then set aside.

Toast the nuts in the oven for about 10mins at 200c. Then blend them in a food processor until they are a coarse powder.

Blend the chestnuts until coarse.

Add nuts,chestnuts and cheese to the leeks and stir in eggs until well combined. Season with salt and pepper.

For the pastry heat water and butter until the butter melts and the water boils.

Mix the flour salt and egg together then add the hot water mix quickly. Shape into a ball and leave to chill for 5mins.

Keep about 1/5 pastry to one side roll out the rest and line the cake tin, lava the pastry so its about 1n too big all round.

Put half the filling in then a layer of dried cranberries , finish with the rest of the filling.

Roll the remainder of the pastry into a lid place on the top, lift up the spare inch wrapover and crimp the edges together. Cut a slit in the middle to let out the steam.

Bake in the oven at 200c for about 40mins take out carefully remove from tin, brush with beaten egg and top with cranberry sauce, put back in the oven for 10mins.

For the gravy, melt butter and add reserved mixture and tomato puree cook on low heat for 3 mins add marmite flour Rosemary.

Gradually add stock and pinch of sugar season with salt pepper simmer 15mins till thickened.

 

Posted in Recipes

Sticky apple and cinnamon buns

These are definitely a favourite in our house. They freeze well and the dough can be frozen at anytime in the process so you can make them at a later date. I often make the dough and leave it in the fridge to rise overnight,then continue the process the next morning. Warm apple, cinnamon and toffee straight out of the oven with morning coffee is a sure fire winner. The filling can be varied with nuts instead of the apple and chocolate spread instead of the butter mixture.

INGREDIENTS

FOR DOUGH

500gm  strong white flour

40gm castor sugar

10gm salt

250gm milk

60gm butter

15gm fresh yeast

2 eggs

MIXTURE FOR BAKING TIN

185gm butter

185gm soft brown sugar

1/4tsp salt

MIXTURE TO SPREAD ON DOUGH

185gm butter

185gm castor sugar

ground cinnamon ( I use a dessertspoon full but use to taste)

2 cooking apples sliced thinly

METHOD

Mix flour castor sugar and salt into a bowl. Warm milk and butter together to hand hot then whisk in the yeast. Add this together with the eggs to the flour and mix with a dough hook on slow for about 15 mins or mix by hand till it feels elastic. Leave in a warm place until the dough has doubled in size. I cover the bowl with a damp T towel to prevent a skin forming. It will take roughly an hour in a warm place. (it will also rise in the fridge if left overnight)

 

Once the dough has risen turn it onto a floured work top and flatten gently to remove the air, fold the dough about four times into the center, shape into a ball and put back into the bowl. Leave to rise again for about  30 mins

Beat the ingredients from the second list and spread into a baking tin, I use a large roasting pan.wp_20161123_20_56_24_pro

Once the dough has risen again turn onto a floured surface and roll out into a large oblong as thin as you can get the dough, you will find it very elastic at this stage. Spread the ingredients from the third list on to the flattened dough, then roll up like a swiss role.

Then slice it into slices and place the cartwheels into the baking tray. Leave to rise again until they are roughly double in size. (see fourth picture)

Bake in a preheated oven 190C or 180C fan for 25mins. leave in the tin for five minutes so the toffee settles, then take out of the tin so the bottom of the buns becomes the top.

 

 

Posted in Recipes

Stilton and caramelised onion Quiche

This is one of my favourite Quiche recipes and tastes delicious hot or cold, great with green salad and hot buttered new potatoes.20161028_132627

INGREDIENTS

  • 400g plain flour
  • 200g butter
  • teaspoon paprika
  • cold water (to mix)
  • salt
  • 750g red onions finely sliced.
  • 3 tbsp olive oil
  • 1 tbs fresh thyme leaves only
  • 6 eggs
  • 750ml milk
  • 200g stilton

METHOD

  1. Make pastry, mix butter and paprika into flour  until it resembles breadcrumbs then add cold water until it binds together, chill in fridge for 30mins.
  2. Heat oven to 190C or fan 180C Slide a baking tray into heat
  3. Roll pastry out and line a deep flan dish about 22cm diameter. line with baking parchment fill with baking beans and bake blind on the hot baking sheet for 15mins
  4. Remove baking parchment and beans brush with egg white and return to the oven for 8-10mins.
  5. Meanwhile cook the onions in the oil until starting to soften, add thyme and salt and pepper. Cook slowly for about 15mins until the onions are brown and caramelised.
  6. Separate 3 eggs mix 3 whole eggs with 3 egg whites and the milk
  7. Fill the baked flan case with the onions crumble in the cheese, then pour in the milk and egg mixture.
  8. Bake on the baking sheet for between 30-40mins
  9. ENJOY