Leek and potato pie with suet pastry

IMG_1951

Everyday I go to work through Edinburgh Waverly station I pass by the Cornish Pasty shop. I love their vegetable pasty. It’s the same one I used to get in Maidenhead when I worked there, and at London Bridge on the way to see the then boyfriend-now-Mr-Plummy-Mummy.

So I wanted to have a go and ended up mashing (probably in inappropriate term in this context….synergizing?) two recipes – the pastry from Louise Pickfords Mediterranean Suet Parcels from her Vegetarian Cookbook and the filling from a good food recipe.

Ingredients

For the pastry

  • 500g Self raising flour
  • 1 teaspoon salt
  • 175g shredded vegetable suet
  • 150ml yoghurt
  • 200ml milk

For the filling

  • 2 leeks (500g)
  • 2 potatoes (500g) – used Greenvales potatoes. They are just gorgeous for everything.
  • Knob of butter (about 10g)
  • Pinch of dried thyme or rosemary
  • 1 inch ginger grated
  • 150g cathedral city mature cheddar
  • Salt and pepper
  • I small egg for the glaze

Method

For the pastry

  • Sift the flour and salt into a large bowl
  • Stir in the suet (I found the consistency a bit odd as the bits were like little pellets)
  • Mix the milk and yoghurt together and then slowly pour into flour a little at a time. Form in to a dough and kneed lightly until smooth. I had a little trouble at this stage due the consistency of the suet. I wasn’t sure how much to knead it as short pastry shouldn’t be worked too much.
  • I kneaded until it was somewhat smooth then covered the bowl with cling film to rest whilst I made the filling

For the filling

  • Turn the oven on to 200 degrees (400f, gas mark 6)
  • Wash the ginger, potatoes and leeks thoroughly
  • Chop the leeks into small pieces – I did this by quartering the leeks along their length then slicing these finely. A serrated edge knife makes this a doddle. For good measure, I always rinse leeks again to get out dirt that is caught between layers
  • Peel the potatoes then slice in thick slices.
  • Peel the ginger then grate it finely
  • Heat the butter in a large frying pan then add the sliced leeks, herbs and ginger and cook over a low heat until very soft
  • Meanwhile, place the potatoe in a pan with cold water and bring to the boil. Then simmer for a few minutes until the potatotes are slightly softened (i.e. parboil them). I wish I had cooked mine a little longer as they stayed quite firm in the pie.
  • Once the leeks are cooked, drain off the potatoes and stir in. Let the mixture cool
  • Cut the cheese into small 1cm cubes and stir into the mixture
  • Season with salt and pepper

The construction and cooking

  • Get a baking sheet ready. Dust it with a bit of flour.
  • Roll out the pastry until it forms a 14inc wide square. That’s what the recipe says. What it doesn’t mention is how hard that dough is to roll. My arms were aching. But after a bit of stubbornness, I got a sort of square (ok it was a rectangle but hey ho)
  • Place the cooled mixture in the middle.
  • Then, I was meant to water the edges of the pastry and bring up the corners up to form a parcel. Things did not go to plan!  I think I had too much filling and the edges would not stick together. I should have rolled the pastry out a little larger or just done what the good food recipe said and made two circles. Anyhoooo, I got very frustrated so kind of rolled it into a cylinder shape, picked it up and plonked it onto a floured baking tray. The pie had a bit of leakage – in future, I will add one teaspoon of flour to the mixture to thicken it up
  • Glaze it with egg wash (I used a silicon brush, think you could also glaze with milk if you prefer to keep the thing egg free)
  • Put into the oven and cook for 30 minutes until lovely and golden
  • Take out and let it cool for 10 minutes. Marvel in the glory of a home baked pie. Slice it up and marvel again as the wonderful feeling oozes out a bit
  • Serve with greens, salad or as we did GRAVY

IMG_1952IMG_1940IMG_1941IMG_1943IMG_1944IMG_1945IMG_1946IMG_1947IMG_1948IMG_1949IMG_1950

 

The review

Not bad for my first pie. But I think in future I will use shortcrust as I prefer the crust. I’m going to try to make a pie with traditional samosa filling made out of carrots, peas and potatoes…bound to be healthier than the fried version right?

BTW check out my new bin from the council – it collects food waste. How wonderful!

IMG_1942

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s