Pie

I have a friend who has been telling me for years that it's not that hard to make your own pastry but, somehow, I never really believed her. It always seemed like something that only 50s housewives would do. But, actually, it is quite easy. Also, I have extremely cold hands and this is about the only thing that I have ever found that helpful for so I sort of think that it's something I should therefore do.

Grated butter and flour

Grated butter and flour

Grated butter and flour

Grated butter and flour

I found a basic recipe for pastry somewhere and have been using it ever since:  275g plain flour, 225g butter, pinch of salt.  You put the butter in the freezer for about half an hour before you want to start.  Then you put the flour in a bowl, grate the butter into it (quickly, well, that's what the original recipe said, because I have ultra cold hands, the butter really doesn't melt on them and I can kind of take my time!), then gently mix the butter into the flour and gradually add cold water until it becomes dough-like.

You can wrap it by alternating strips

Or you can wrap it up like a parcel

All wrapped up like a parcel

Wrap in clingfilm and put in the fridge for about half an hour.  Then roll it out till it's about 3 or 4 mm thick, put some filling in it, wrap it up, put it in the oven at around 200 degrees for about 30 minutes.  If you glaze it by brushing beaten egg over it, it looks prettier.

Ready made pastry is still a glorious invention and I won't stop buying it for the times when I just can't be bothered to make my own but it does genuinely taste better when you make it yourself and it's actually not that time consuming to make.  I'd say it's only about 20 minutes worth of actual effort (and some freezer and fridge time.)

I have tried out a few fillings.  Last time I made pies, I made two, one spinach, broad bean and feta using the filling from this Nigel Slater recipe.  And mushroom, chestnut and stilton pie from my own invention.  I just kind of made it up but, roughly, what I did was:  slice up some mushrooms quite thickly, fry them up with some sliced garlic, add some chopped chestnuts, fry it for a bit longer, then add some salt, black pepper, parsley and stilton at the end.  Pretty damn good.

Spinach, broad bean and feta filling

Spinach, broad bean and feta filling

Mushroom, chestnut and stilton filling