On 26th February 2016, This was Dinner…
I have been going to make my own pastry for ages rather than just buying the stuff and this seemed like the perfect opportunity as it required a cheese one. Then, like an idiot, I forgot to put the cheese in! So instead I had to sprinkle it on as I rolled it out.
My one complaint would be that, although I used Mary Berry’s measurements, it was a bit thin. ‘Your pie dish was probably bigger!’ I hear you cry. Well if you checked out her photo in the book then you would change your mind. AND she had lots of leftover trimmings to make it look pretty!
Although this isn’t a very ‘Friday Night’ meal, there was no way I was letting all of those vegetables go to waste.
For some reason I had forgotten to buy a courgette but I had a spare aubergine and some frozen broccoli that I threw in instead.
- Finely chop an onion
- Chop a couple of tomatoes
- Slice some mushrooms
- Peel & slice a couple of carrots
- Chop some parsley
- Grate some cheddar
- Grate some smoked cheddar
- Beat an egg
- Sift 125g plain flour into a bowl
- Measure out 60g butter and cut into small pieces
- Measure out 300ml milk
- Measure out another 30g plain flour
- Measure out another 30g butter
- Halve & slice an aubergine (at the last minute)
- Get English mustard, cayenne pepper, dried marjoram, frozen broccoli, butter, oil & seasoning ready
Throw it together…
Cook the broccoli in boiling salted water for a few minutes then drain.
Pop the small pieces of butter into the sifted flour and rub until the mixture resembles fine breadcrumbs. Remember to stir in the cheese (half of the cheddar). Add a tablespoon of the beaten egg and a tablespoon of cold water and bind to a soft dough. I felt there wasn’t enough liquid but I stuck with it and there was. Wrap in cling film and chill.
Melt a little oil and butter in a large pan and cook the onion until softened. Add the carrots and cook for five minutes.
Add the aubergine, mushrooms and tomatoes along with the marjoram and season well. Cook for around 15 minutes. Chop the broccoli into small pieces and add in. Stir through the parsley and remove from the heat.
Melt the 30g of butter and add the 30g of flour. Stir and cook for a minute. Remove from the heat and add the milk a little at a time. Stirring constantly. Bring to a boil then simmer for a few minutes. Add all of the smoked cheese and the remaining half of the cheddar along with some mustard and seasoning.
Stir into the vegetables and let cool whilst you roll out the pastry.
Preheat the oven to 190°c (fan).
Roll out the pastry and transfer the vegetable mixture to a pie dish.
Place the pastry on top of the mixture and trim the edges the press with your thumbs. Make a few slashes with a knife in the top of the pastry then brush with egg. Use the trimmings for any decoration.
Cook in the oven for 25-30 minutes.
Dish it up…
Well you don’t need anymore vegetables so just cut yourself as much as you want and enjoy.
I’ll definitely be making my own pastry again, I was quite chuffed with it.