Pies are kind of hard to get right, but I’m really pleased with these ones!
And the pudding is hard-work, but not too complicated.
Recipe 1: Liver, Meat and Potato Pie.
I made two, but they would probably serve 8-12 between them.
For the pastry:
-100ml olive oil
-a beaten egg white
For the filling:
-300g diced meat
-150g sweet potato
-1 small onion
-1 small pepper
-clean surface and rolling pin
-1 mixing bowl
-chopping board and knife
-2 greased or non-stick pie-shape baking trays
-1 pastry brush or clean, stiff-bristled paintbrush
1: Mix the flour, butter and oil thoroughly.
2: Add water until the mixture is stiff, workable, not crumbly and not sticky.
3: Put the pastry dough in the fridge.
4: Dice the meat and liver. Put to one side.
5: Dice the potatoes, mince the onion and pepper, thinly slice the sweet potato.
6: Take 1/4 of the pastry and roll it out. Once it’s large enough, lay it over the baking tray.
7: Press it into the edges and shape it to the sides of the tray. Cut off the excess.
8: Brush the base with egg white and bake at a high temperature until the glaze sets.
9: Layer the meat and vegetables in the pie and add the seasoning.
10: Pour a little cold water into the pie.
11: Roll out another 1/4 of the pastry, cut it to size and roll it over the pie.
12: Press it to the sides of the pie. Glaze all over. Make a couple of scores in the lid. Maybe decorate with spare pastry.
13: Repeat for 2nd pie.
14: Bake at 160C for 45min and then turn up to 180C for a further 20-30min.
Recipe 2: Blackberry Pudding.
A little technical, but worthwhile.
-200ml double cream
-2 egg yolks
-blender or whisk
1: Mix the double cream and egg yolks in the jug.
2: Whisk or blend vigorously until the mix starts to rise and thicken.
3: Add the jam. Whisk even more vigorously.
4: Pour into the pots when thick but not stiff. Place in the fridge where it should solidify into a cross between a yoghurt and a mousse.