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pasty pie knish ?


With just-in-date pastry in the fridge and a punnet of mushrooms to use up, what do I make?

My first thought was cornish pasties – but they’re enormous and I’m only little.

Pies?  But even when I bake pastry blind I tend to suffer from Soggy Bottom.  Don’t tell anybody…

I decided to make knish, knishes?  Anyway, if you don’t know they’re jewish pastries traditionally filled with seasoned mashed potato.  I can’t eat mashed potato since the primary school dinner monitor (monster) forced me to eat scoops of the lumpy stuff back when I was 9 – but I do like mushrooms…

So I made little Pasty Pie Knishes with What I Had ……… adapt recipe to use up your leftovers.

Ingredients {makes 12 small ones}

250g shortcrust pastry (that’s half my packet of ready made – there’s no shame)

2 tbsp olive oil

250g mushrooms, chopped small

¼ red pepper, chopped small

1-2 tbsp seeds (sunflower, pumpkin, pine nuts…)

large handful of leaves, chopped (I had a mixed bag of rocket, spinach and ruby chard)

½ tsp ground nutmeg (swap for cumin or whatever spice you like/have)

1 tsp salt and freshly ground pepper

cheese, if you like, cubed (I had gruyere)

egg or milk to glaze (I had 1 egg yolk sitting in the fridge, all lonely and forlorn…)

Directions

  • Heat oil in pan, add mushrooms and pepper pieces and fry for about 5 minutes. Make space for seeds if using and dry fry briefly –  I used about 2 tablespoons of sunflower seeds (and only thought to add them after cooking my mushrooms)
  • Add salt, pepper and spice
  • Add leaves and stir for about 2 minutes until wilted
  • Taste and adjust seasoning if necessary then leave mixture to cool

   

  • Lightly grease a baking tray and preheat oven to 200°C/400°F/Gas Mark 4
  • Divide pastry in half and on a floured board or worktop roll the first piece thinly to about 16 x 6 inches
  • Place half the mushroom mixture along the length, add cubed cheese if using and fold the long edges over the top
  • Cut the long pastry roll into 6 pieces, pinch the ends of each pastry roll together and place onto baking tray with pinched ends top and bottom. Repeat with the second piece of pastry and remaining mushrooms. I left some top ends open to see which I preferred.
  • Brush each pasty pie knish with egg wash and if I didn’t explain the rolling and cutting very well look here http://www.youtube.com/watch?v=atMCrwcuIUk … he’s made them before!
  • Bake for 20-30 minutes
  • Put your feet up…

  • Eat hot from the oven or just warm.  What would you put in yours?

Featured

Rabbits and A recipe

Firstly I should tell you this is not a rabbit recipe. My Auntie Brenda who lives in France eats her rabbits – mine just eat the garden. Meet Pickle, Dyson and Dave – they spend their days mowing the lawn, devouring the shrubs and tunnelling to next door because one garden just isn’t big enough. More about the buns another day … for now…

A recipe

Easy print CUTTER COOKIES recipe card

Ingredients …….. 2 cups (approx 230g) plain/all purpose flour …….. 130g butter, softened/room temperature …….. ⅔ cup (approx 130g) caster sugar …….. I medium egg, lightly beaten …….. 1 tsp vanilla extract

Adapt it …….. Add 1-2 tsp ground cinnamon, ginger or all spice ….. Replace vanilla with almond, orange or lemon extract

This is a good basic recipe, easily adapted with other flavour combinations and great for detailed shapes and patterns.

Directions

1. In a large bowl mix butter, sugar and vanilla or other flavourings/spices until just becoming creamy with no large butter lumps. Beat in egg until well combined

2. Add flour and mix to a soft, non sticky dough then knead and divide dough into 2 or 3 pieces

3. Keeping your board or work top well dusted with flour roll out each piece to a depth of 2-5mm

4. Place between sheets of greaseproof/parchment and refrigerate for 30 minutes or more (or leave overnight / freeze for another day)

5. Preheat oven to 180°C/350°F/Gas Mark 4 . Cut and stamp your cookies. If baking in batches keep them refrigerated until you are ready to bake (to prevent spreading)

6. Place just slightly apart on a lightly greased baking sheet and bake for 10-15 minutes turning the sheet once for even cooking. Remove and leave to cool on a rack before storing in an airtight container