Keep scrolling to read our handy beginner's guide. Image: Getty. Puff pastry is best for pastries, sausage rolls, sweet or savoury pies, turnovers and palmiers.
Butter puff pastry is puff pastry made with butter instead of the vegetable oil and no sugar. Whether you use normal puff pastry or butter puff pastry is entirely a matter of personal preference. Sweet puff pastry is puff pastry made using sugar. In Australia, it is not available ready-made. It is used in sweet recipes that require a flaky, buttery pastry such as a sweet pie. Shortcrust has a slightly biscuity, crumbly texture that is resistant to soaking up fluids so is perfect for quiches, tarts, samosas and other savoury delights with wet fillings or those that are not being served immediately.
Plain shortcrust is usually used for savoury fillings but can be a good counterpoint to very sweet fillings too so it is an all-purpose option. Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface.
Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Put the pies on the hot tray and bake for mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more. I like to use a cast-iron pan with a tight-fitting lid. Season the beef generously with sea salt and freshly ground pepper.
Brown the beef in small batches , and use a slotted spoon to remove the browned meat to a large bowl. Try not to over-crowd the pan, otherwise the meat will steam instead of brown; it is the caramelisation on the meat which gives a lot of flavour to the stew.
Add the onions and garlic, and cook for minutes. Add the Guinness and let everything bubble away. Use a wooden spoon to scrape off any caramelised bits on the pan. Add the beef stock, thyme and bay leaves. Return the beef to the pan, together with any meat juices which have collected in the bowl. Turn the heat down to low, and cook gently on a low simmer for about 2 hours , or until the beef is tender.
See Kitchen Notes below for instructions using a pressure cooker. Once the beef is tender, add the mushrooms. Simmer gently for a few minutes until the mushrooms have softened slightly. During this time, try to remove the thyme and bay leaves. Turn up the heat to medium-high , and slowly add the cornflour slurry.
You may not need all of it — just add enough until you have a fairly thick consistency. Taste the sauce for seasoning. Stir through the parsley. Set the mixture aside to cool completely. To assemble the Pie Maker Pies Preheat the pie maker. Or simply use a ruler to work out the dimensions you need. Cut 4 pie bottoms and 4 pie lids from the pastry.
Once the pie maker is ready to use, place the pie bottoms into the pie maker, one at a time. Use your fingers or a small glass to gently push down the pastry. As the machine will be very hot, you will need to be careful, but also work quickly as the pastry will start cooking the moment it hits the pan. Quickly fill each pie bottom with 1 to 2 tablespoons of filling.
Place the pie lids on top of the filling. Brush each pie with some egg wash. Close the pie maker. Set the timer for 10 minutes , but you may wish to check at about 8 minutes. While the pies are cooking, prepare the pie bottoms and lids for the next batch. Repeat with the remaining pastry and filling. Leave a Comment Cancel reply Your email address will not be published. Sandy Sheaffer 7 July Eat, Little Bird 13 July Anna 13 May Debie 8 June
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