The right way to make highest pastry for without equal picnic pies

Ihad by no means even considered creating a beef pie till more or less this time two years in the past. I like to consume them virtually up to my youngest sister, Willow, who between the ages of 3 and 6 ate up a minimum of one an afternoon.

However we had been content material to scoff the little ones mum purchased from the grocery store, slathered in grainy mustard and served with tomatoes and cheese at lunchtime. But even so, the Victorian pictures of pots of bones and trotters effervescent away for hours on finish by no means appealed.

Beef pies, then, had been all the time scrumptious, however no longer straight away on my culinary to-do record.

That used to be till I turned into concerned with the wild and lovely global ofThe Nice British Bake Off. Because of a definite Mr Hollywood I discovered myself having to make a standard recreation pie. It used to be my first strive at sizzling water crust pastry, and a savoury jelly. Should you watched this episode you’re going to have noticed my face inflexible with panic as I whacked the oven up in a determined try to cook dinner my over-filled and over-decorated introduction.

My little beef and apple numbers right here (which not at all contain pots of effervescent bones) are ideal for picnics, and making them will also be an task to stay bored kids busy within the faculty vacations.

Though (fortunately) the ones trials are in the back of me, my courting with sizzling water crust has persisted. I revel in pastry making however have all the time discovered it to be extra actual and exhausting than, say, growing muffins and biscuits. Sizzling water crust pastry, I found out, is other.

It’s easy to make (melting and combining is all that’s required), and you find yourself with a cushy, heat dough that, as soon as allowed to chill for a couple of moments, companies up and turns into simple to maintain – virtually easy. It sticks in combination smartly and will take a few re-rolls (in contrast to puff). All in all I’m a convert.

The filling to your pie will also be versatile. Beef and sage; lamb and cumin; roasted peppers and courgettes – the whole thing is scrumptious when wrapped in sizzling water crust pastry. My little beef and apple numbers under (which not at all contain pots of effervescent bones) are ideal for picnics, and making them will also be an task to stay bored kids busy within the faculty vacations.

For me, the summer season way marriage ceremony season, which naturally way muffins, and plenty of them! The ARAN Bakery store is converting sooner than I will be able to stay alongside of (in case you’re desirous about monitoring its procedure, pop over to our Fb web page for some contemporary snaps).

My boyfriend, James, and I did, then again, set up to sneak away for a fast four-day commute to Lake Garda for a chum’s marriage ceremony, or even higher – I wasn’t answerable for the cake! It used to be idyllic, and we spent our little while there lapping up as a lot prosecco, octopus and tiramisu as shall we set up.

It gave the impression an entire global clear of my present stressful way of life, however nevertheless I’m satisfied to be again residing on a dusty development web page, and preventing James for the ultimate beef pie.

Sizzling water crust pastry




  • 200g lard
  • 550g undeniable flour


  1. Warmth the lard with 200ml water in a pan over a gradual warmth.
  2. As soon as melted, and the combination isn’t effervescent or spitting, take it off the warmth.
  3.  Stir within the flour to shape a dough. Permit to chill for a minute or two ahead of rolling out and the use of.

Picnic pie


One 20cm pie


  • 1 amount of sizzling water crust pastry (as consistent with recipe above)
  • 1 yellow pepper
  • 1 purple pepper
  • 1 huge courgette
  • 60g cooked potatoes
  • 2 huge cooked beetroot
  • ½ candy potato
  • 100g asparagus
  • four rashers bacon
  • Leaves from a small bunch of basil
  • 1 egg, crushed


  1. Preheat the oven to 180oC/Gasoline four.
  2. Roll out two thirds of the pastry till it’s 3mm thick and use this to line a 20cm loose-bottomed tin.
  3. Reduce the peppers into huge chunks, discarding the pith and seeds. Press all the way down to flatten and slice them throughout horizontally, into very skinny slices.
  4. Reduce the courgette into 3 then finely slice lengthways. Reduce the potato to a an identical thickness, in addition to the beetroot. Repeat for the raw candy potato. Trim the woody ends off the asparagus and reduce the spears in part lengthways.
  5. Layer up the greens, bacon and basil leaves within the tin to make a pleasant color development. Press down as you pass to verify the layers are compact.
  6. Roll out the remainder 3rd of the pastry to shape a lid. Brush the brink of the pastry case with crushed egg then press the lid firmly on best, ensuring you seal it smartly.
  7. Trim any extra then crimp the brink between you finger and thumb. Use any extra pastry to brighten the highest (I love to chop out leaf shapes).
  8. Brush the pie with extra crushed egg, then use a fork to shape a couple of steam holes.
  9. Bake for 50 mins to at least one hour till golden brown and a knife is going in the course of the centre of the pie simply.
  10. Permit to chill utterly ahead of tucking in.

Beef and apple pie


14 to 16 pies


  • 1 apple
  • 500g beef mince
  • Leaves from a small bunch of sage
  • Leaves from 2 sprigs of thyme
  • 1 amount of sizzling water crust pastry (as consistent with recipe above)
  • 1 egg
  • Sesame seeds, for sprinkling


  1. Preheat the oven to 180oC/Gasoline four.
  2. Core and finely chop the apple, preserving the surface on. Position in a bowl with the mince. Finely chop the sage and upload to the bowl together with the thyme leaves and a little bit seasoning. Combine all along with your arms till smartly blended.
  3. Roll out the pastry to 3mm thick and reduce out 14 to 16 discs more or less 8cm in diameter. They will have to be sufficiently big to line the holes of a muffin tray (use two trays, or collect and bake in batches).
  4. Press in each and every disc to line the holes of the muffin tray, ensuring the pastry comes as much as the highest of each and every hollow.
  5. Take parts of the mince aggregate and roll between your hands to make balls sufficiently big to fill the pastry instances. Press one into each and every pastry case to flatten.
  6. Re-roll the surplus pastry and reduce into discs more or less 6cm in diameter to shape the lids.
  7. Beat the egg and use it to comb the mince and the brink of the pastry instances. Press a lid on best, ensuring you create a good seal between the case and lid. Brush the highest with extra crushed egg and sprinkle with sesame seeds.
  8. Use a fork to shape small holes within the pastry lid thru to the beef. Repeat with the remainder pies.
  9. Bake for 25 to 30 mins, or till the centre of the pies are cooked thru and the pastry is golden brown.
  10. Permit the pies to chill utterly ahead of slicing open. I love to serve those with excellent chutney.

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