26.9.14

The Great British Bake Off Blogger Challenge | Pastry



It's catch up time again!

This past week I have spent a good amount of time scrubbing floors, painting walls and shining windows as myself and Joe prepare the cabin for it's new occupants. It was less Calamity Jane and Katie Brown with dainty aprons on and a cabin full of song and more old clothes and a sore back. 10 points if you know the scene I'm talking about from what is probably the best film ever.

Anyway, the look of the contestants' signature bake was too tempting to miss, and so I've gone for a hearty (very hearty) pasty. If you've missed my challenge posts so far you can have look at them here. But without further ado, may I present to you the...

Lamb and Mint Pasty with Sweet Potato, Onion and Carrots

This recipe made five pasties (odd I know), and there was a bit of filling left over. I've put it in a pot and frozen it with aims of adding it to a casserole when the weather nips in.


Ingredients:

400g plain flour
Seasoning
200g unsalted butter, chilled and cubed
Beaten egg to glaze
A few grinds of black pepper
1 medium sweet potato diced into 1cm cubes
1 red onion diced into 1cm cubes
1 large carrot diced into 1cm cubes
400g lamb steak with the fat cut off, again diced into 1cm cubes
Mint (either 2tbsp fresh mint, or 2 tbsp mint sauce, or 1 tbsp mint sauce and 1tbsp of dried mint)



Recipe


1. Sift the flour into a bowl and season. Add the butter and rub with fingers until mixture resembles fine bread crumbs.



2. Sprinkle with 7 tablespoons of water and bring together using a metal knife. The mixture should be just wet enough that it forms a dough. Turn out onto a floured surface and knead gently. Wrap the dough in clingfilm and put in the fridge for about half an hour.



3. Whilst the dough is chilling, preheat the oven to 180 degrees. Then peel and dice all the vegetables and cut the meat up with scissors. WARNING: this step takes longer than you think! Cubing that many vegetables is a pain!




4. Mix all the vegetables together with the mint until well combined. (Mmmm minty smells in the air!)





5. Take your dough out of the fridge and cut into four dough balls. My recipe made five even-sized pasties, but I re-rolled the offcuts from the first four to achieve this. Roll out the balls onto a floured surface, turning one quarter after each roll to make an even circle. Cut around a small plate (about 18cm diameter) and fill one side with filling, making sure to leave a good 1cm edge. If there's too much in there and you can't fold your pasty, take some out, it's not worth the cracks!




6. Wet one half of the edge with water and fold into a half moon, crimping the edges with a thumb and forefinger to seal in the filling.





7. Glaze with the beaten egg and place on a tray lined with baking paper.




8. Put in the oven for 60 minutes, turning them around halfway through to ensure they bake evenly. (Especially if you have a temperamental oven like me!).







Take out and enjoy warm by itself or with some Anya potatoes and broccoli for a proper meal. Delicious!

The original recipe said fresh mint only, but I feel it might have been a bit dry without the mint sauce in there. Pastry feels so right when Autumn hits, and as England has finally decided which season it's in I can't help but feel this would go down a treat on a chilly October night! As if it's nearly October already, this time of year goes SO quickly!

The bakers really seem to have upped their game this week and Chetna is becoming a firm favourite.

Advanced Dough week is already planned my end, and it will be the first time I'm attempting a technical. Let's see how that one goes...

What's been your favourite bake so far? Do let me know in the comments.

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