How to make Wrong But Right Pastry
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.