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I’d like to claim that I came up with this recipe through sheer ingenuity, I did not.  This recipe was born out of necessity because (as usual) I began making a meal without first checking I had all of the ingredients.

I had already cooked the filling for a pie, browned the meat and sautéed the potatoes and onions when I  realised I had the wrong flour, the wrong butter and the wrong cheese for the intended pastry!  I muddles through and the result was a slightly cheesy, part crispy, part muffin-like pastry that really, really worked!

You will need:

225g / 8oz self raising flour

A pinch of black pepper

150g / 5.5 oz lightly salter butter

125g / 4.5 oz grated mild cheddar

2 egg yolks

4-6 tablespoons of very cold water


*TOP TIP* Put your mixing bowl and a metal spoon in the fridge for a few minutes before you start.  

  • Sieve the flour and pepper into a bowl.
  • Chop you butter and add to the flour.
  • Rub together using only your fingertips – pastry should be kept cold and this is the coolest part of your hands.
  • Continue until you have a breadcrumb consistency.
  • Add the cheese and stir in wit the metal spoon.
  • Add the two egg yolks and gradually add the cold water until you have a dough.
  • Shape the dough into a ball, cover the bowl and chill for 20 minutes.
  • Roll out your pastry onto a lightly floured surface until you have the required size.
  • Lay over your pie filling and seal to the dish with water.
  • Use leftover pieces of pastry to decorate.
  • Don’t trouble yourself too much with perfection – rustic is good!
  • If you don’t have a pie bird, make holes in the pastry with a fork to let out steam.
  • Brush the pastry with a little milk.
  • Bake at 190 / Gas Mark 5 for 40 minutes or until golden brown.

Let me know how your pie turns out.


Love Rachel


Vintage Folly

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