CORNISH BRIE PIES AND PICKLE

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Makes 4 pies

For the pies

4 wheels Cornish Brie, approximately 200g each

450g plain flour, plus extra for dusting

½ tsp salt

120g unsalted butter, cold and cubed

150g vegetable shortening, cold

80ml boiling water

1 egg, beaten

For the pickle

250ml distilled vinegar

1 tsp caster sugar

¾ tsp salt

1 tsp coriander seeds

6 shallots, halved

165g gherkins in vinegar, drained

For the pickle: Combine the vinegar, sugar, salt and coriander seeds in a heatproof bowl. Microwave on high for 40 secs, then stir well to dissolve the sugar and salt.

Add the shallots and gherkins to the
pickling solution. Cover the bowl, and chill
until needed.

For the pies: Combine the flour and salt in a large mixing bowl, making a well in the centre. Place the butter and shortening in the well, then pour over the boiling water. 

Stir well until the fats melt, then start to incorporate the flour into them with a fork. Once a rough dough forms, turn out onto a lightly floured surface, and divide into four pieces. Knead briefly before wrapping in cling film. Chill for 1 hour.

Preheat the oven to 190°C/gas mark 5. Turn out the pastry onto a floured surface. Roll each piece out into a 30cm wide round. Place the Brie wheels on their centres, and bring the pastry up and around the cheese to envelop.

Seal the pastry on top, and arrange on a large baking tray, spaced apart. Brush with the beaten egg, then bake for 30-40 mins until golden brown all over. Remove to a wire rack to cool. Serve with the pickles.

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