Pies with Portly

Well it’s that time of the month again, when I teach my students a new recipe! Last month as you may recall we made Halloween Muffins, this month… PIES oh and more importantly short crust pastry.

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Now, I’m going to have to be honest here. I’m a sucker for any form of pastry, my favourite being warm puff pastry. Give me a rectangle of warm buttery puff pastry and I’m a happy bunny! (I sound a bit like Greg Wallace there) But, this month we went for short crust as it’s more workable and easier to tell 16 students how to do it!

We also decided to go for savoury miniature pies so that the students could have a variety, well three, different flavours. The flavours themselves were; Beef and Onion, Leek and Potato and Chicken and Mushroom.

So down to business, I weighed all of the ingredients out for them. A) Because it’s quicker and b) because it’s a lot less faff!  After a little bit of trepidation my students got their hands in and began rubbing in the flour ready to make into the pastry. The recipe we used was:

  • 4oz Plain Flour
  • 2oz Butter
  • Pinch of salt
  • Splash of water

After a couple of people adding a little too much water we managed to rescue a couple that had gone wrong we had 16 little balls of pastry dough ready to be cut and put into the muffin pans to make the miniature pies.

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I did try to explain, ‘don’t fill them too much’ but this advice went unheard and a few, during the cooking process did explode a little and loose their filling. For the most part it was the beef and onion filled pies that held together best, with the chicken and mushroom ones exploding like fireworks on November 5th.  We put this down to the extra moisture in the mushrooms. But all in all the day was a success and I had 16 happy students.


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