Home comforts Food Steak and wild mushroom pie If you can’t find fresh, wild mushrooms, use dried, or even dark chestnut mushrooms instead. Serves 4–6 Prep time 50–55 minutes plus chilling Cook 2½ hrs–3 hrs Freeze up to 1 month Equipment 2 litre pie dish Pie funnel Ingredients For the filling: 500g fresh wild mushrooms, or 75g dried wild mushrooms, soaked for 30 minutes and drained 35g plain flour Salt and freshly ground black pepper 1kg braising steak, cut into 2.5cm cubes 4 shallots, finely chopped 900ml beef stock or water, plus extra if needed Leaves from 6 sprigs of parsley, finely chopped For the pastry: 250g plain flour, plus extra for dusting ½ tsp fine salt 175g unsalted butter, diced 1 egg, beaten, to glaze
Courgette, broad bean and pea mini quiches
These light, delicate mini quiches are filled with the produce of an early summer harvest. Using cheese in the crust adds a sharpness, which contrasts well with the sweetness of the vegetables. Makes 6 Prep time 15 minutes plus chilling and cooling Cook 35–40 minutes Freeze up to 1 month Equipment: Six 10 x 4cm fluted tart tins, Baking beans Ingredients: For the pastry 200g plain flour, plus extra for dusting 100g unsalted butter, plus extra for greasing
1. Preheat the oven to 180°C (350°F/gas 4). Slice the mushrooms. Make the filling by seasoning the flour with salt and black pepper. Toss the steak in it to coat. 2. P ut the meat, mushrooms, and shallots in a casserole. Add the stock and heat, stirring well. Bring to the boil, stirring constantly. Cover and cook in the oven for 2–2¼ hours until tender. 3. To make the pastry, sift the flour and salt into a bowl. Rub in onethird of the butter with your fingertips until the mixture resembles breadcrumbs. Add 100ml water and bring it together to form a dough. Chill for 15 minutes. 4. Roll out the dough on a lightly floured surface to a 15 x 38cm rectangle. Dot the rest of the butter over two-thirds. Fold the unbuttered side over half the buttered side. Fold the dough again so the butter is completely enclosed in layers of dough. Turn it over and roll over the edges to seal. Wrap in cling film and chill for 15 minutes. Roll to 15 x 45cm, fold in thirds, make a quarter turn. Seal. Chill for 15 minutes. Repeat three more times, chilling for 15 minutes between each turn. dd the parsley to the meat and season. Spoon it into the dish. 5. A Increase the heat to 220°C (425°F/ gas 7). Roll out the dough on a floured surface. Cut a strip from the edge. Dampen the rim of the dish and press the strip onto it. Put the rolled-out dough over the pie and press firmly to seal. Brush with the beaten egg. Make a hole in the top and add a pie funnel to allow steam to escape. Chill for 15 minutes. Bake for 25–35 minutes until golden brown. If browning too quickly, cover with foil. The filling can be made 2–3 days ahead.
1 egg yolk 40g vegetarian Parmesan-style cheese or regular Parmesan, grated Salt and freshly ground black pepper A little milk For the filling 650g broad beans in the pod (or 220g frozen) 200g courgettes, cut into 1cm pieces 400g fresh peas (120g podded weight) 6 egg yolks 150ml double cream 1 tbsp chopped mint 1. Preheat the oven to 170°C (350°F/gas 4). In a food processor, spin the flour for a minute, then drop the butter down the chute in small knobs. To make by hand, rub the butter into the flour until it resembles breadcrumbs. Once incorporated, add the egg yolk, Parmesan, and some salt and black pepper. Tip out onto a work surface and bring the dough together with a little milk. Wrap in cling film and chill for 30 minutes. 2. Bring a saucepan of salted water to the boil and drop in the broad beans. Blanch them for 3 minutes, then drain under cold running water, and shell them. 3. Grease the tart tins with butter, then dust with flour. Roll the pastry out on a lightly floured surface and use to line the tart tins. Chill in the refrigerator for 10 minutes, then line the pastry cases with greaseproof paper and bake for 8 minutes. Set aside to cool, then fill with the vegetables. 4. Mix together the egg yolks and cream, add the chopped mint, season with salt and black pepper, and pour over the tarts, right up to the top. Bake for 25 minutes until the custard has just set. Let them stand for 5 minutes before serving with a few dressed mixed leaves.
www.thimagazine.com | Traditional Homes
Interiors | 9 3
Published on Jul 23, 2013