A decorative touch on a sweet plum pie adds a showstopping effect to a delicious pudding.Read More
With clouds of fluffy strawberry cream topped with sweetly refreshing strawberry slices, this delicious strawberry tart is easy to make and uses only six ingredients – of which one is the fruit.
400g strawberries, hulled
400ml double cream
120g butter, plus extra for greasing
300g digestive biscuits
1 tbsp vanilla paste
Grease a 23cm round, 5cm deep, loose-bottomed tin. In a large saucepan, melt the butter until liquid. In a bowl, crush the biscuits with the end of a rolling pin. Off the heat, add the biscuit crumbs to the butter and stir thoroughly. Press the mixture into the prepared tin using the back of a dessert spoon, to make a tart base, pushing it together until it is solid. This may take several minutes. Chill the biscuit base for 1 hr.
Place half the strawberries in a food processor and blend until pureed. In a large bowl, whip the double cream for 3 mins until firm, then fold the strawberry puree and vanilla paste through the cream. Fill the biscuit base with the cream mixture and flatten with the dessert spoon. Slice the remaining strawberries in half and decorate the top. Leave to chill for 1 hr before serving.
More recipes using strawberries in the June 2018 issue of LandScape magazine...
- Strawberry creams
- Strawberry shortbread
- Strawberry-filled meringues
- Strawberry, thyme and lemon tarts
- Strawberry drizzle cake
For the filling
200g dark chocolate, broken into small pieces
125g peeled chestnuts
1 tbsp cane sugar
1 tbsp honey
For the pastry
1 packet puff pastry
1 egg, beaten
2 tbsp granulated sugar
2 tbsp water
flour, for dusting
For the filling: In a small saucepan, combine the chestnuts, milk and sugar, and bring to a simmer. Cook over a low heat for approximately 20 mins until the chestnuts are soft. Allow to cool slightly. Using a blender, purée the chestnut mixture until smooth and thick. Set aside to cool completely. Transfer to a small bowl, fold the chocolate pieces and honey into the chestnut purée, cover and chill.
For the pastry: Between layers of lightly floured baking parchment, roll the puff pastry to 3mm thick. Using a 9cm diameter cutter, make 20 pastry rounds, chilling the pastry and rolling scraps as needed. Transfer the rounds to a baking tray and refrigerate.
Dissolve 2 tbsp sugar in 2 tbsp water in a small saucepan stirring over a medium heat to make a syrup. Remove from the heat, transfer to a small bowl and cover.
To fill the pies: Measure tablespoons of chocolate-chestnut mixture and flatten into discs. Place onto 10 pastry rounds, leaving a 1cm border on all sides, and brush the border with beaten egg. Arrange the remaining pastry rounds on top and press gently to seal. The pastry can be chilled if it becomes too stretchy.
Pour a little beaten egg and syrup into a small bowl and whisk to combine. Paint this sweetened wash over the filled pastries and chill for 30 mins. Preheat the oven to 200°C/gas mark 6.
One at a time, bring the pastries from the refrigerator and brush again with the sweetened egg wash. Using a sharp knife, score each pastry surface with leaf-like designs. For a decorative finish, make indents to the pastry edge with the back of the knife. Freeze for at least 15 mins, up to 1 hr.
Bake on two trays, evenly spaced, for 20 mins until golden. Rotate the trays and reduce the temperature to 180°C/gas mark 4 and bake for 20 mins more until deeply golden. Transfer to a wire rack placed on top of parchment to cool and immediately brush with the simple syrup to glaze. Serve warm or at room temperature.
More recipes for pies in the January/February 2018 issue of LandScape magazine...
Pork rillette pies
Chanterelle, onion and buttermilk pies
Spiced brown sugar and cranberry rye pies
550g parsnips, quartered lengthways
1 tbsp olive oil
1 garlic clove, crushed
280g mushrooms, chopped
1 tbsp whisky
2 tbsp single cream
340g cooked and peeled chestnuts
1 tbsp honey
150g whole cooked and chilled cranberries
1 tbsp caster sugar
sea salt and black pepper
For the pastry
650g strong white flour, plus extra for dusting
50g chilled unsalted butter
170g solid vegetable fat, plus extra for greasing
Preheat the oven to 200°C/gas mark 6. Grease a 20cm round springform tin and line the bottom with greaseproof paper.
To make the filling: Place the parsnips in a large saucepan and cover with cold water. Bring to the boil and simmer for 10 mins until soft, then drain. In the meantime, heat the oil in a frying pan and sauté the garlic for 2 mins. Add the mushrooms and fry for 2 mins, then add the whisky and cook for 2-3 mins more until soft. Season with salt and pepper. Allow to cool slightly, then blend into a coarse purée. Mix in the cream.
Place the chestnuts and 2 tbsp of boiling water in a blender and pulse into a paste. Place the spinach in a bowl and cover with boiling water. Let it stand for 10 mins, then drain and refresh with cold water and drain thoroughly through a sieve.
To make the pastry: Place the flour in a large bowl and add the butter. Rub the butter into the flour with the fingertips. Place the vegetable fat in a large saucepan and add 240ml of cold water and salt. Bring to the boil until the fat has completely melted, then stir it quickly into the flour mixture.
Keep stirring until the dough is soft and elastic, then knead in the bowl for 5 mins. On a clean work surface dusted with flour, roll out the pastry to fit the prepared tin with a little overhanging. Line the tin with the pastry, fitting it to the sides.
To fill the pie: Cover the pastry with a layer of parsnip quarters, then drizzle with the honey. Press the chestnuts into a layer on top of the parsnips with the back of a spoon. Cover the chestnut layer with the spinach, then top with a layer of the mushroom mixture, making sure it is level.
The cranberries are cooked by covering them in boiling water and boiling for 10 mins. They should be left to cool, then chilled. Layer them on top of the pie so they cover it completely, then sprinkle with the sugar. Cut a circle of tin foil the size of the top of the pie to cover the cranberries, but not the pastry shell.
Place the pie on an oven sheet and bake for 1 hr. Allow to cool for 10 mins before removing the pie from the tin and serve hot.
Other festive recipes in the Christmas 2017 issue of LandScape magazine:
- Bacon-topped turkey with hidden orange stuffing
- Red Leicester roast potatoes
- Root vegetable bakes
- Nutty cabbage
- Heritage carrots with honey and whisky glaze
200g chunky wild mushrooms
2 tbsp olive oil
2 red onions, peeled and cut into chunks
2 large leeks, peeledand chopped
2 whole cloves garlic, crushed
850g fillets of chicken thighs, each cut into 4 pieces
400g ham, cut into small pieces
large knob of butter
75g flour (plain or self raising) plus extra for dusting
350ml stock (chicken or vegetable)
2 tsps dried herbs
300g puff pastry, at room temperature
1 egg, beaten
large handful of fresh parsley
Preheat the oven to 200°C/gas mark 6. Add the oil to a large pan, and fry the onions and leeks for 10 mins. Towards the end of this time, add the garlic. Remove the vegetables from the pan with a slotted spoon and put in the chicken. Season and fry for 5 mins until golden. Add the mushrooms, cook for another 5 mins, then add the ham. Stir then spoon into a 2.5 litre ovenproof pie dish.
Melt the butter in a second pan. Add the flour gradually, stirring all the time. Pour in the stock with the milk, a little at a time. Bring to a rolling boil for 5 mins. Add the dried herbs. Pour the liquid over the chicken, ham and mushrooms and stir everything together.
Dust a surface with flour and roll out the pastry to the shape of the dish, leaving an inch extra around the edges. Cut a small hole in the centre. Brush egg around the rim of the dish, then top with the pastry. Press down the edges to make a seal. Make decorative shapes from the pastry off-cuts and stick to the lid with water. Brush the pastry with egg. Bake the pie for 30 mins, until the pastry is crisp and golden.
Other wild mushroom recipes from our Nov/Dec 2013 issue:
• Wild mushroom soup
• Wild mushroom stew
• Pickled wild mushrooms
• Wild mushroom rolls
400g bacon lardons
2 Maris Piper potatoes
1 large onion
200g self-raising flour
90g shredded beef suet
1 handful each of fresh parsley, sage and thyme
1 tbsp milk
In a frying pan, dry fry the bacon lardons for 10 mins until crispy. Remove with a slotted spoon onto a plate lined with kitchen roll, and leave to cool. Slice the potato into thin, small batons, and chop onion finely.
Sift the flour into a mixing bowl, mix in the suet and season with pepper. Add 100ml cold water to the mixture very gradually, mixing well as you go, until it is a sticky dough.
On a clean, floured surface, roll the pastry out to A4, then transfer to a greased piece of greaseproof paper, 10cm larger than the pastry. Sprinkle with the cooled lardons, onion and potato, then chop the parsley, sage and thyme and sprinkle on top. Roll up into a long log, sealing at the ends, then wrap in the greaseproof paper. Wrap this again in a clean tea towel and tie up the ends with kitchen string. Steam over a large saucepan of boiling water in a steamer or metal colander for 1 hour and 30 mins.
Unwrap the roll from the tea towel and the paper, then and transfer to a greased flat baking tin. Brush the milk over the pastry and bake in a preheated oven at 180°C/gas mark 4 for 25 mins. Serve with salad and pickles.
Other regional pie and pastry recipes in our Sept/Oct 2015 issue:
• Parys pastie
• Shropshire fidget pie
• Forfar bridie
• Scotch pie