Oh yum, this little dish was delicious! Looking to be more healthier this year, so I decided on a veggie pie rather than meat. Super delicious and filling too.
1 onion, finely chopped
3 carrots, finely chopped
2 celery sticks, finely chopped
2 tsp tomato purée
3 tsp plain flour, 1 tsp thyme
Vegetable stock pot, made up to 200ml
2 x 400g tin kidney beans, drained and rinsed
2 x 400g tin adzuki beans
1kg Potatoes peeled and halved
75g mature Cheddar, grated
1 tbsp English mustard
- To cook the Soffrito (A soffrito is a flavourful mix of diced onion, carrot and celery gently fried in oil. It forms the basis of many dishes, including soups, stews and sauces. Add chopped garlic or herbs for even more flavour, if you like.) Heat a little oil in a pan and cook the celery, onion & carrot for a few minutes.
- Cut a piece of baking paper the same diameter as your pan and lay on top of the veg, cook for a further 10 mins. ( The circle of baking paper helps to keep the vegetables moist and retain their flavour as they cook. It’s also useful when cooking the base of curries, soups and stews, but you can do without if you don’t have baking paper.)
- Add the tomato puree and stir through the add the flour and combine.
- Pour in the stock, beans & thyme and bring to the boil then reduce and simmer for about 20-25 minutes.
- Transfer to an oven proof dish and allow to cool. Preheat your oven to 170deg fan.
- Meanwhile, to make the rarebit mash:- Boil the potatoes until tender and mash.
- Stir in 75ml milk & 25g butter
- In a separate bowl mix the 75g grated cheese and mustard together. Slowly stir in the 75ml milk, until smooth.
- Stir in the cheese mixture to your potatoes.
- Spoon the mash over the pie mixture evenly. Note: (The bean mixture should have formed a thin skin while cooling. Don’t stir it before adding the mash because this helps keep the layers separate while the pie bakes).
- Sprinkle with some thyme and bake for about 30-40 minutes until golden brown. I have a browning setting on my oven and its great for things like this.
I have seen Pizza Skulls on social media and gave me the idea to make these for my Horror theme Hogmany coming up. I changed it from Pizza filling to a Chilli Con Carne filling. These are amazing and so much fun too. I got my pan from Nordic Ware and opted for Black & Red dough too using Red Malt flour and Activated Charcoal powder.
For the Pizza Dough (I made extra, which I stored for later use)
3 x 350g Wholemeal Bread Flour (you can use strong white too)
3 x 1 tsp salt
3 x 1 tsp caster sugar
3 x 3 tsp baking powder
3 x 170ml warm water
20g Red Malt Flour, plus 1 tsp red food colouring for the Red
3 tbsp charcoal powder plus 1 tsp black food colouring for the Black
- Mix everything using a mixer until it come together like dough, wrap in cling film and refrigerate for a couple of hours. Mix 3 lots ie: plain, black & Red
- Once ready to use, cut amount you need and store the rest. Place on a floured surface and roll out, not too thing or too thick. It will be stretchy, just keep stretching it until you have the size you need. Approx 7 x 4″
- Brush your skull pan with melted butter and lay the dough into each skull pressing gently. Place the filling in and fold over the excess dough, if you have too much just trim.
For the Chilli
350g Scottish Beef Mince
1 Red onion, finely chopped
1 Red pepper, finely chopped
1 tsp garlic granules
1 tsp cumin
1 tsp dried chilli flakes (omit if you don’t like it too hot)
2 tsp chilli powder
200g Tin tomatoes
200g Kidney beans
200ml beef stock
light fry oil
Salt & pepper to taste
Grated Cheese of your choice.
- Heat the fry oil on medium to high heat
- Fry the onions and pepper with the garlic until softened
- Add the beef and brown
- Add in chilli powder, cumin, salt & pepper with chilli flakes (if using) mix through to coat
- Add in the tin tomatoes, kidney beans and stock, bring to the boil and simmer for 30 minutes cover. The uncovered for 10 minutes to thicken sauce. Allow to cool.
Once skulls are filled, refrigerate for 30 minutes then bake at 200 deg for 25 minutes. Serve.
I was watching James Martin on Saturday morning and he made a raspberry chocolate tart, we sat there dying to try a bit. Unfortunately, I didn’t have any raspberries so a hazelnut version it was.
I decided to do a hazelnut nut pastry just to add extra flavour.
For the Pastry:-
125g Plain Flour
50g Icing Sugar
50g Crushed Toasted Hazelnuts (plus 10g for decoration)
Pinch of salt
80g Butter, cold, diced
1 egg yolk
For the Filling:-
300ml Double Cream
125ml Whole Milk
200g Dark Chocolate or Milk Chocolate with at least 40% cocoa solids
50g golden caster sugar
1/2 tsp vanilla extract
- To make the pastry, sift the flour and icing sugar into a food processor, add the hazelnuts and blitz together. Add the butter and pulse briefly until mixture looks like breadcrumbs, don’t overmix. Add the egg yolk and pulse until dough comes together. Shape dough into a flat disc, wrap in cling film and chill in the fridge for at least 1 hour.
- Roll the dough out onto a floured surface. Using a loose bottomed tart tin, grease tin then line the tart tin with the pastry pressing into all corners. Trim any loose pastry. Chill in the fridge for 30 minutes.
- Preheat oven to 160 deg. Prick the bottom of the pastry and line with greaseproof paper and baking beans. Bake for 25 minutes, remove the baking paper and beans and return to the oven for a further 10 minutes.
- Remove and trim the edges in line with the tart tin.
- Meanwhile, to make the filling, place milk & cream into a pan and bring to just below boiling point, do not boil. Take of heat and stir in the chocolate to melt.
- In a large bowl whisk together the eggs, sugar, salt and vanilla. Gradually whisk in the chocolate mix, whisking constantly.
- Pour the mixture into the pastry case and bake on a wire rack in the oven for about 25 minutes until the filling has a slight wobble. Remove and sprinkle with chopped hazelnuts. Allow to cool in the tin before removing.
- Slice to serve. Yummy!
This was my first attempt at sweet pastry, it was actually quite simple and tasted amazing. I was making a bakewell tart. (recipe to follow)
250g plain flour
50g icing sugar
125g unsalted butter, cool
1 tsp vanilla essence
1 large egg
Splash of milk
- Sieve the flour and icing sugar into a bowl
- Chop the butter into cubes and gently work it through the four mixture so that it resembles breadcrumbs
- Beat the egg with the milk and vanilla essence, add to the flour mixture and bring together to create a ball of pastry. Do not over work.
- Sprinkle a little flour onto a work surface and flatten pastry to about 2.5cm thick, wrap in cling film and refrigerate for at least 30 minutes.
- Using a 25cm spring form tart tin, lightly oil all over.
- Dust a work surface with flour and roll out the pastry to about 1/2 cm thick. Using the rolling pin wrap pastry around and unroll over the tart tin. Ease the pastry into the tin pushing to the sides. Trim of any excess pastry.
- Prick the base with a fork and put in freezer for 30 minutes.
- Remove and line baking paper over the pastry, fill with baking beans and blind bake for 10 minutes at 180 deg. Remove the paper and beans and continue to bake for a further 10 minutes. Remove from oven and allow to fully cool.
Another home comfort food dish, delicious for lunch or dinner, hot or cold.
Butter for greasing tin
1 Roll ready made shortcrust pastry
1 bunch of asparagus spears
250g Spinach leaves
3 large eggs
150ml double cream
1 garlic clove, crushed
10 small cherry tomatoes
handful fresh basil, chopped
40g grated cheddar cheese (or you could use parmesan)
Salt & pepper
- Pre heat oven to 190 deg on convection bake setting.
- Grease a 10-12 inch tart tin with the butter, roll out the pastry and line the tin, trimming of excess.
- Cover the pastry with greaseproof paper and fill with baking beans. Blind bake for about 20 minutes until lightly browned. Remove and allow to cool slightly. Reduce oven to 180 deg.
- Meanwhile, bend the asparagus spears until they snap and discard woody bases.
- Bring a large pan of slightly salted water to the boil and blanch the asparagus for 1 minute, remove. Using the same water put the spinach in then remove immediately. Drain well and squeeze excess moisture out.
- Mix the eggs, cream & garlic together in a bowl and season with salt & pepper.
- Lay the spinach into the pastry case, then the asparagus and tomatoes cut side up, sprinkle with the basil. Pour the egg mixture into the case and sprinkle the grated cheese over evenly.
- Transfer to the oven and bake for about 35 minutes, remove and leave to cool to room temperature, serve.
This was a recipe I put together trying to use up leftovers in my fridge. It was absolutely delicious, if I do say so myself. Next time, I would probably use 2 less filo sheets though and maybe omit the panko breadcrumbs.
Makes 1 roll (about 8 slices)
6-8 filo sheets
1/2 a large white cabbage – finely sliced
1 carrot – shredded
2-3 orange sweet peppers – finely sliced
60g chopped chorizo
small handful of panko breadcrumbs
Salt & rainbow pepper to taste
1 tbsp butter – melted
1 tbsp dried onion granules
- Preheat your oven to 190 deg. Line a baking tray with greaseproof paper.
- Heat a little spray oil in a pan on medium to high heat and add in the onion granules, cook for about 30 seconds.
- Add in the cabbage, peppers and carrot and stir through for about 10 minutes.
- Then add in the chorizo and continue to cook for about 5 minutes or until everything is softened and slightly browned. Allow to cool.
- Meanwhile, unroll the filo pastry and with the melted butter brush lightly on 1 filo then sprinkle some panko breadcrumbs, then lay another filo sheet onto, then brush with butter, then sprinkle some breadcrumbs over, then another filo sheet on top and so on and on until you have used all the sheets.
- Take the cooled cabbage mixture and place in the middle of the sheets, leave about a 2″ border all the way and brush with melted butter.
- Take the 2 short ends and fold into the mixture
- Then gently roll up the filo pastry, place onto the baking tray and bake for about 30 minutes.
- Remove, slice and enjoy. (Beware, it is very crumbly..lol)
I’ve been dying to try this recipe for a long time & it was just as dreamy as I thought. I love peanut butter, so any recipe with it in I simply have to try.
This was so easy and quick to make, just 3 ingredients.
1 packet of Filo Pastry (I only used 8 sheets)
3 tbsp Peanut Butter (I used crunchy but you could use smooth if preferred)
3 tbsp Nutella (got to be Nutella…lol)
- Line a baking tray with baking paper and preheat oven to 220 deg
- Place 4 filo sheets onto tray and gently spread nutella chocolate over the sheet, lay another 4 sheets of filo over the chocolate spread and then gently spread the peanut butter over.
- Gently roll up the filo (not too tight) and bake in the oven for about 20-30 minutes.
Slice up and serve.