WWW. Liver, Meat and Potato Pies and Blackberry Pudding.

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.

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Ingredients:

I made two, but they would probably serve 8-12 between them.

For the pastry:

-600-700g flour

-250g butter

-100ml olive oil

-cold water

-a beaten egg white

For the filling:

-300g diced meat

-300g liver

-300g potatoes

-150g sweet potato

-1 small onion

-1 small pepper

-2tsp salt

-1tbsp pepper

-1tbsp herbs

-cold water

Utensils:

-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

Recipe:

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.

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13: Repeat for 2nd pie.

14: Bake at 160C for 45min and then turn up to 180C for a further 20-30min.

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Recipe 2: Blackberry Pudding.

A little technical, but worthwhile.

Ingredients:

3tbsp blackberry jam

-200ml double cream

-2 egg yolks

Utensils:

-jug

-blender or whisk

-serving pots

Recipe:

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.

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