Pastry Plus
Fed up with shortcrust pastry for your pies and bakes, try a different version. From chocolate to suet crust here are some recipe ideas to liven up your dishes just in time for Christmas.
Steak and Mushroom pie
2 tbsp vegetable oil
1 large onion, chopped
700g best braising steak, cut into small chunks 2 tbsp plain flour
120g mushrooms, sliced if they are large
salt and white pepper to taste
1 tsp english mustard
warm water or beef stock to cover
1 quantity suet crust pastry with 1⁄2 a level tsp dried thyme added to the dry ingredients.
1. Fry the onion in the vegetable oil gently until transluscent.
2. Toss the beef in the flour and stir into the onions. Turn the heat up slightly and fry until just
coloured.
3. Add the mushrooms, seasoning and water or stock and stir as it comes to the boil.
4. Either continue to simmer on the hob covered with a lid for 1 1⁄2 hours or transfer to a lidded casserole and cook in a preheated oven at 160C/ gas mark 3/325F for 1 1⁄2 hours.
If the meat isnt tender cook for 20-30 minutes more.
5. When the meat is cooked pour into a pie dish.
6. Make the pastry as above and roll out to fit the pie dish. Place on top of the meat and press
lightly down round the edges.
7. Bake in a preheated oven at 190C/gas mark 5/375F for 30-35 minutes until the pastry is
deep golden on the top.
Suet Crust Pastry
This has got to be the easiest and quickest type of pastry yo can make. It can be steamed or baked and gives a light middle with a crispy topping when baked or melt in the mouth lightness when steamed. I tend not to steam much nowadays as it takes so long and a baked roly poly is just as good as steamed one, if not better. No chilling or resting, use it straight away for best results.
Basic Suet Crust
This shall be referred to as 1 quantity of pastry.
This can be varied to suit the fillings, after sifting the flour and salt, dry mustard powder, black or white pepper, dried herbs or cheese may be stirred in, or sweetened with sugar for a dessert, still add a little salt, half quantity is best.
300g self-raising flour 1 level tsp salt
150g vegetarian suet
Cold water to mix, you will need about 200ml
1. Sift the flour and salt together in a mixing bowl.
2. Stir in the suet.
3. Add sufficent cold water to make a soft but not to sticky dough.
4. Knead together for a few seconds and form a ball.