Beginner's Guide to DIY & Home Repair

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Kathryn Hawkins. Beginner's Guide to DIY & Home Repair

Contents

Introduction

A brief history of pies

The basics of pastry making

Pastry ingredients. 1) FLOUR

2) FAT

3) LIQUIDS

4) EGG

5) SALT

6) SUGAR

7) OTHER INGREDIENTS

The rules for pastry making

A word on readymade pastries

Pie making tips and techniques

1) PIE MAKING EQUIPMENT

2) TOP CRUST PIE

3) DOUBLE CRUSTERS

4) BOTTOM CRUST PIE

5) INDIVIDUAL PIES

6) RAISED PIE

7) PIE FILLINGS

8) PIE DECORATIONS AND FINISHING TECHNIQUES

Shortcrust Pastry

Variations

Wheat Free and Gluten Free Shortcrust

Variations

Suet Crust

Variations

Oil Pastry

Variations

Soft Cheese Pastry

Variations:

Double Cheese Pastry

Variations:

Pâte Sucrée (Sugar Pastry)

Variations:

Hot Water Crust Pastry

Variations:

Flaky Pastry

Rough Puff Pastry

Puff Pastry

“Stew and Dumpling” Pie

Steak and Kidney Double Crust

Pub Grub (Beef and Ale) Pies

Variation

Muffin-tin Corned Beef and Bean Pies

Variation

Scottish “Coo” Pies

“Eastenders”

Variation

Beef and Onion “Clanger”

Variation

Mini Pasty Bites

Variation

Dingles

A Not So Humble Pie

Venison and Vegetable Filo Layer

Variation

Ploughman’s Lunch

Party Slice

Old Fashioned Egg and Bacon Pie

Mini Pork and Chorizo Picnic Pies

Variation

Sausage and Apple Plait

Variations

“Pulled Pork” and Char-grilled Veg Pie

To make “pulled pork” (serves 4-6)

Mutton Pie

Speha

SUMAC

Churdles

Variation

B’stilla

Golden Chicken Pie

Upper Crust Guinea Fowl and Grape Pie

Christmas Cranberry Turkey Pie

Cock-A-Leekie Cheesy Pie

Topsy-Turvy “Roast Dinner” Pie

Variations

Pheasant, Parsnip and Redcurrant Puffs

Variations

Chicken Pithviers

Variations

Gram Pastry with Curried Turkey

Duck and Orange Filo Bites

Smoked Fish, Rice and Pea Handfuls

Smoky Salmon Turnover

Variations

Salmon, Spinach and Wild Rice Spelt Bake

Smoked Salmon and Asparagus Envelopes

Vol au Vents Fruits de Mere

Variations

Mussel, Cockle and Bacon “Pot” Pies

Variations

Sardine and Tomato Pastries

Anchovy, Olive and Caper Mille Feuille

Variations

Prawn Pizza Pie

Variations

Tunisian Tuna Bricks

Harissa paste:

Macaroni Cheese Pies

A Very Virtuous Vegetable Pie

Mediterranean Butterbean and Vegetable Pie

Ratatouille Pie

Bouquet garni:

Filo Indian Samosas

Variations

Blue Cheese, Celery and Pear Crostata

Variations

Flaky Baby Tomato Pie

Variations

Spanikopita

Mini Beany Empanadas

Variations

Afternoon Tea Egg and Cress Handfuls

Variations

Creamy Roast Garlic Mushroom Pie

Variations

Free Form Bean and Pea Pies

Variation:

White Nut and Pesto Filo Pies

Homemade pesto (makes 200g-7oz)

Golden Vegetable Pasties

Variations

East meets West

French-style Custard Pies

Vanilla Prune Puff

Deep Dish Sweet Spiced Apple Pie

Berry Fruitfuls

Coconut and Lime Meringue Pie

Variation

Quince “Pasties”

Variation

Cherry Nice Chocolate Pie

Chocolate pie pastry (makes 375g (13oz))

Mini Lemon Roly Pollies

Just Peachy Filo Crisp

How to peel peaches

Butterscotch Cream Pie

Festive Fruit And Marzipan Pies

Plum and Almond Crostata

Variation

Gooseberry and Elderflower Jalousie

Moroccan Snake Pie (M’hanncha)

Loving Spoonful Puffs

Acknowledgements

Bibliography

Index

Отрывок из книги

Introduction

A brief history of pies

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Brick pastry is a more specialist pastry but worth tracking down. It is used in North African pastries. Also called feuilles de brick, brik, briouat and oarka, depending on where and how it is used. It comes in the form of wafer thin rounds or squares of pastry which can be baked or fried. Unlike filo it is not “greased” before using but still cooks to a delightful crisp. I have included a couple of recipes in my book which use this pastry to show you the techniques involved, but also give instructions for using filo pastry as an alternative.

Once you’ve made your pastry or bought some, next you need to know how to make up your pie. There are several different ways you can present a pie depending on how much pastry you want to use. Being a huge pastry fan, I like my pies to have a bottom and a top, and I always feel a bit cheated if there’s nothing at the bottom of the dish to hold my filling in place; but that’s just personal preference and perhaps a touch of greediness too!

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