Tag Archives: baking

Deliciously rustic pork pies

Another go at some savoury baking…! This makes 4 large pies!

For the filling

300g minced pork
Sea salt and freshly ground black pepper
1 tsp dried sage

For the hot-water crust pastry

250g plain flour mixed with 1 tsp salt
90g lard
1 tsp salt

200ml white wine vinegar
60g caster sugar

1. Pre-heat the oven to 200C/gas 6.
2. Mix the minced pork with 1 tsp of salt and 1/2 tsp pepper. Add the sage.
3. For the pastry, mix the flour and the salt in a bowl and make a well in the centre. Stir 100ml boiling water with the lard, and then stir it into the flour with a wooden spoon to form a smooth dough.
4. Divide the dough into 4 equal pieces. Take one of the balls of dough and divide it into two balls, one for the base and one for the lid; so make sure one is slightly bigger than the other.
5. Roll the larger piece on a lightly floured table to about 12-14cm in diameter. Use the smaller piece to make another circle about half the size for the top.
6. Put a ball of the filling in the centre of the larger circle, press down slightly. Lay the smaller circle on top and raise the sides of the larger one up. Pinch the lid and the top of the sides together with your fingers.
7. Repeat with the rest of the pastry and filling.
8. Brush the pies all over with the beaten egg and cook them for 40 minutes, until golden.

They are very rustic looking… but the more homemade the better as far as i’m concerned! This recipe has been adapted from the really rather brilliant http://www.staciestewart.co.uk/

Delicious! x

A different sort of baking!

I just had to share this one; my first attempt at making Beef Wellington! Made especially for my lovely Dad on Father’s Day!

Just another 5-10 minutes and this would of been perfect, I think! Not bad for a first try though…! This was taken from an adapted Gordon Ramsay recipe on goodtoknow.co.uk:

400g flat cap mushrooms, roughly chopped
Sea salt and freshly ground black pepper
Olive oil, for cooking
1kg piece of prime beef fillet
1-2 tbsp English mustard
6-8 slices of Parma ham
500g ready-made puff pastry
Flour, to dust
3 egg yolks, beaten

Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.

Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 1min only on each side. (You don’t want to cook it at this stage, just colour it.) Remove the beef from the pan and leave to cool, then brush all over with the mustard.

Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.

Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.

Heat the oven to 200ºC/400ºF/gas 6.

Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes , then lower the oven setting to 180ºC/350ºF/gas 4 and cook for another 20 mins. Allow to rest for 10-15 mins before slicing and serving with the accompaniments. The beef will still be pink in the centre when you serve it.



My most recent of many attempts at making macaroons/macarons and it was a success!! I am beyond thrilled that it actually worked!! 😀

Recipe to follow shortly…! I’ve tried a few different ways of making these, and so am looking forward to being able to share a recipe that actually worked for me. 🙂 x