Winter Warmers Part Four: Cornish Pie
Good afternoon!
It's once again Monday, and once again it's a chilly, dull afternoon, making you want to get in your pjs, make a cup of cocoa and curl up on the sofa to watch a good Christmas film.
This week is my fourth and final Winter Warmer recipe, and it's a yummy one! With half of my family living in Cornwall, it's safe to say we have had our fair share of Cornish pasties over the years (they are so yum). This is a bit of a spin on the classic pasty...it's a pie for starters. But served with a few roasties and lashings of gravy, this is the classic Cornish Pasty, Northern style.
Ingredients:
750g lamb neck fillet (cubed)
2 baking potatoes (cubed)
1 500g swede (diced)
1 large onion (roughly chopped)
750ml lamb stock (hot)
1 tbsp thyme leaves
2 tbsp Worcestershire sauce
500g puff pastry
1 egg (beaten)
Method:
Put the lamb, veg, stock, thyme and Worcestershire sauce in a large pan. Bring to the boil on the job, skimming off any foam that rises to the surface. Reduce the heat and cover and simmer for one hour.
Remove the lid and simmer for another hour until reduced and the potatoes have partially dissolved, the sauce will become similar to gravy.
Preheat your oven to 200C, and tip the filling into a 2 litre pie dish.
Roll out the pastry onto a floured surface until 3cm bigger than the pie dish, then lie on top of the filling. Crimp the edges inside the dish, like the crust of a Cornish pasty.
Brush the top of the pie with egg, snip a few air holes in the centre and bake for 30 minutes until golden brown.
Dish up with lashings of gravy and enjoy!
And there you have it, the last of my Winter Warmers for 2016...next week will see my top 5 Festive Favourites for the last few days running up to Christmas so be sure to keep your eyes peeled!
And as always, happy baking!
Charley x
Recipe from Delicious magazine.
It's once again Monday, and once again it's a chilly, dull afternoon, making you want to get in your pjs, make a cup of cocoa and curl up on the sofa to watch a good Christmas film.
This week is my fourth and final Winter Warmer recipe, and it's a yummy one! With half of my family living in Cornwall, it's safe to say we have had our fair share of Cornish pasties over the years (they are so yum). This is a bit of a spin on the classic pasty...it's a pie for starters. But served with a few roasties and lashings of gravy, this is the classic Cornish Pasty, Northern style.
Ingredients:
750g lamb neck fillet (cubed)
2 baking potatoes (cubed)
1 500g swede (diced)
1 large onion (roughly chopped)
750ml lamb stock (hot)
1 tbsp thyme leaves
2 tbsp Worcestershire sauce
500g puff pastry
1 egg (beaten)
Method:
Put the lamb, veg, stock, thyme and Worcestershire sauce in a large pan. Bring to the boil on the job, skimming off any foam that rises to the surface. Reduce the heat and cover and simmer for one hour.
Remove the lid and simmer for another hour until reduced and the potatoes have partially dissolved, the sauce will become similar to gravy.
Preheat your oven to 200C, and tip the filling into a 2 litre pie dish.
Roll out the pastry onto a floured surface until 3cm bigger than the pie dish, then lie on top of the filling. Crimp the edges inside the dish, like the crust of a Cornish pasty.
Brush the top of the pie with egg, snip a few air holes in the centre and bake for 30 minutes until golden brown.
Dish up with lashings of gravy and enjoy!
And there you have it, the last of my Winter Warmers for 2016...next week will see my top 5 Festive Favourites for the last few days running up to Christmas so be sure to keep your eyes peeled!
And as always, happy baking!
Charley x
Recipe from Delicious magazine.
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