COOKING for Samoans
Meat Pies to die for
NO FAIL Flakey Crust
Ingredients:
3 cups (400g) all purpose flour
1 ½ teaspoons of salt
3 sticks unsalted butter (1 ½ cups, 12 ounces, 340g) cubed
¾ cup (175ml) sour cream (full fat, NOT light sour cream)Method: (now apply to the pics pls)
1 Place the cubed unsalted butter in a bowl and put in a warm spot to take the chill off. (this caption goes before the 1st pix)
2 In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using). (this caption under the pix of just bowl of flour)
Ingredients:
3 cups (400g) all purpose flour
1 ½ teaspoons of salt
3 sticks unsalted butter (1 ½ cups, 12 ounces, 340g) cubed
¾ cup (175ml) sour cream (full fat, NOT light sour cream)Method: (now apply to the pics pls)
1 Place the cubed unsalted butter in a bowl and put in a warm spot to take the chill off. (this caption goes before the 1st pix)
2 In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using). (this caption under the pix of just bowl of flour)
3 Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs and fingers. Work the butter into the dough until you have what resembles a coarse meal with some chunks of butter. (This caption goes under the 2 pics of butter in bowl and when hands are rubbing butter)
4 Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture. (this caption is under 2 pics - of sour cream in bowl and other with fork in bowl)
5 Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into disks. Sprinkle all over with a little flour. Wrap tightly with plastic wrap and chill in the refrigerator for at least 30 minutes and up to a day ahead. If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using). (this caption under pics of ball of pastry in hands and two rounded pastries side by side).
You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie. Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking. (these 2 last paragraphs go under the last pix of rolling pin).
By Jo Wilcox on 24th February, in Family, Food & recipes, Lunch, Recipes.
These have the added goodness of grated vegetables. The main reason pies don’t work well at home is because the mixture is not thick enough and it runs, so make sure yours is of dollop consistency.
Let the pies cool for 5 minutes before enjoying. This allows the meat to settle.
This recipe makes 6 little pies
2 tbsp olive oil
1 onion, finely diced
1 clove garlic, crushed
500g beef mince
1 carrot, grated
1 celery stalk, diced
1 cup tomato & basil pasta sauce
1 cup water
1 beef stock pod or 2 tsp beef stock powder
2 handfuls baby spinach leaves
1 tbsp cornflour, plus 2 tbsp water
Sea salt and cracked pepper
4-6 pre-rolled pastry sheets
1 beaten egg, plus 2 tbsp milk for the egg wash
1 Heat the oil in a large frying pan. Saute the onion, garlic and mince for 5-8 minutes until lightly browned. Add the carrot, celery, pasta sauce and water mixed with the stock and simmer for 10 minutes.
These have the added goodness of grated vegetables. The main reason pies don’t work well at home is because the mixture is not thick enough and it runs, so make sure yours is of dollop consistency.
Let the pies cool for 5 minutes before enjoying. This allows the meat to settle.
This recipe makes 6 little pies
2 tbsp olive oil
1 onion, finely diced
1 clove garlic, crushed
500g beef mince
1 carrot, grated
1 celery stalk, diced
1 cup tomato & basil pasta sauce
1 cup water
1 beef stock pod or 2 tsp beef stock powder
2 handfuls baby spinach leaves
1 tbsp cornflour, plus 2 tbsp water
Sea salt and cracked pepper
4-6 pre-rolled pastry sheets
1 beaten egg, plus 2 tbsp milk for the egg wash
1 Heat the oil in a large frying pan. Saute the onion, garlic and mince for 5-8 minutes until lightly browned. Add the carrot, celery, pasta sauce and water mixed with the stock and simmer for 10 minutes.
'Baking - a commonsense guide' for great scones
By now you'd figure that I'm a significant of enjoying the value of cooking and baking...here are a few tips of how to make GOOOOOD scones...
In case the eyes don't permit 20/20 vision for the picture attached, here goes with the tips:
- Handle them quickly and lightly!
- Add the wet ingredients to the dry!
- Do not knead as a bread needs!
- Preheat the oven to 220 degrees C or 425 degrees Fahrenheit.
- after pouring the liquid, mix with a flat bladed knife!
- With floured hands gently gather the dough together and cut with a good dough cutter or sharp knife - watch out for that counter!!!
Just follow the recipe and these tips and you can't go wrong!!!! Samoans love scones!!! !