This is a version of a frangipane tart or Bakewell tart for all those readers who are allergic to nuts. This uses coconut instead of almonds and I promise does not suffer for it whatsoever. You may find the coconut sponge cooks a little unevenly. I certainly found this the second time (out of three) I made it, but worry not, it’s still a winner. READ MORE
Well January is done and, dare I say it, I am sure it felt a little warmer this week. Maybe just wishful thinking?
One of the things I look forward to most about the summer is all of us sitting outside together and eating with our hands. Sausage rolls, pasties, chips, crudités, fresh fruit, dips… anything that’s easy to eat and quick to prepare. READ MORE
Happy Boxing Day! I am on The Saturday Show on Channel 5 today at 9am making this recipe along with a few others to help with leftovers. This is a light, crunchy morsel to serve with coffee at the end of a meal. Add whatever extra nuts you have to hand and be sure to serve with the brandy and clementine dipping cream. It helpfully uses up leftover Christmas pud and custard! READ MORE
I can’t stop for long. This is a quick one as we’re decorating the sitting room. Yes! I know, how stupid do two adults have to be to decorate in the week before Christmas? Very, is the answer. Anyway, it’ll all look beautiful on the big day for the 10 people we are catering for. I of course will be crying from exhaustion and chipping pollyfilla from my nails. What can I say… I am not Deliciously Ella. READ MORE
I know at this time of year people are firmly divided into two camps. There are those who do partake in mincemeat and those who jolly well don’t. They react to it in an Arthur Miller style protestation of there being witchcraft at play. READ MORE
In my book there’s only one way to improve on the humble but moreish sausage roll and that’s to super-size it. This giant sausage plait is spiked with caramelised onions and sweet grated apple, then topped with lots of crunchy sesame seeds. This is proper feed a crowd fodder that tastes great without breaking the bank. READ MORE
Sometimes crimping can be a step too far. All that pinching and pulling and pushing of the pastry. It sure is pretty, but it isn’t quick unless you’ve been making Cornish pasties for nigh on 60 years. Or maybe if you’re a master baker. I am neither. Sometimes I just don’t fancy preening pastry. But I often fancy pie. Enter the galette; a lazy person’s pie.
Now I made a similar pie to this on This Morning and it was easy, oh so easy. You just stirred it on the hob, covered it in raw sliced potatoes, covered it and left it in the oven until your stomach couldn’t stand waiting any longer. It was a week night pie that everyone likes. My 9 month old son especially loved it and started to jump in his high chair when faced with a plate of lamby potatoey pea based goodness.
But I know you lot. I know that although you like fuss free recipes, you’re also the types to like a bit more of a challenge. I know you do buy puff pastry, but also reserve the right to make your own pie coverings when the mood takes you. So this is the weekend version of the one I made on This Morning. The lamb is stewed that little bit longer for depth of flavour. The pie lid isn’t potato, it’s flaky homemade rough puff. The stuff I made on the Bake Off that made Paul Hollywood say something vaguely positive about one of my bakes. I urge you to make it. Go on…
I made this pie using the Kenwood Chef Sense which is available here. The full video of the recipe is below and can also be viewed here, plus some top tips on getting really crisp pastry without a soggy bottom in sight here.
Lamb, pea and mint pie with rough puff pastry
Place the butter (apart from 50g of it) and lard into the freezer an hour before you start making the pastry.
Preheat the oven to 160C/gas mark 3. To make the pie filling toss the lamb in the flour, black pepper and salt. Heat the oil in a pan on a medium heat and fry the lamb in 3 batches to brown, being careful not to overcrowd the pan. Remove from the pan and add to a casserole dish with a fitted lid.
Dice the onion using the Kenwood and fry in the remaining oil until just starting to soften, about 2 minutes. Add the stock, mint, thyme and nutmeg and allow to simmer for 2 minutes before pouring into the casserole dish. Add the lid and oven bake for 2 hours, stirring every 20 minutes or so.
Put your flour into the mixer bowl and add the 50g of room temperature butter , using the K beater, mix the butter into the flour for a couple of minutes until you have a breadcrumb consistency. Remove the frozen butter and lard from the fridge and grate it using the grating attachment into the floury butter mixture. Using the K beater mix again until all the strands of frozen butter and lard are coated in flour – this should only take a few turns. Next add the vinegar and the water very slowly with the K beater at the lowest setting. Just as the pastry comes together into clumps stop.
Flour your work surface well and pull the pastry together with your hands forming a square flat shape. Then flour the top of it and roll into a long rectangle about 4mm thick. Mentally divide the pastry into thirds, then fold the right side over to meet the first third and the left side over to do the same so you have a piece of pastry with three layers. Wrap in clingfilm and chill for 30 minutes. Repeat this step three more times using flour each time, then chill for an hour before rolling to use on the pie.
When the lamb is tender and the sauce has reduced down remove from the oven and add the frozen peas. Stir and leave to cool. Place into a 22cm pie dish (metal preferably) at least 3cm high and chill the pie dish complete with filling.
Roll the pastry out to about 2mm thick onto a well floured work surface and then cut a circle about 2cm larger than the pie dish. Use any off cuts to cut into strips to stick to the pie rim with egg wash. Then egg wash these strips and attach the pie lid to the top of the pie. Cut a cross in the middle for steam to escape and egg wash the top of the pie. Then bake in a preheated oven at 200C/gas mark 7 for about 50 minutes until the pastry is golden brown, puffed up and the pie filling is piping hot.