Tag: vegetarian recipes

BAKING TIPS: The ultimate Gran E Bake – My famous meat pies.

by granebakes

I’ve talked before about how meat pies have been a staple of my repertoire. And it seems this reputation remains, as there’s been requests to Gran E bakes for the recipe. So, here goes! 

For the Filling: 

  • Approx 4oz stewing steak, trimmed and cut into bite size pieces 
  • Beef mince (1oz per 4oz steak) 
  • Chopped Kidney adds great flavour to the mix (and isn’t noticed by most people if cut up small enough!) 
  • Enough liquid – stock, beer/ale/wine lying around, plus Hendersons relish of course – to well cover the meat mixture 
  • Onions and garlic softened in oil or butter 
  • Chopped mushrooms add depth and flavour also 

This will need long, slow cooking (approx two hours) .

How to do it:

  • Firstly brown the meat in the pan after the onions are softened 
  • Add the onions and other ingredients in with the meat, cover with your cooking liquid and bring to the boil 
  • Turn down and simmer for up to two hours until the meat is tender 
  • There should be plenty of concentrated liquid at this time to drain off  and use for a fantastic gravy! 
  • Don’t forget to season the mix and liquid to taste as you progress 

For the Pastry: 

  • Always 50% plain to 50% self-raising flour ratio 
  • Salt and mustard powder 
  • Any combination of Lard/Butter/Trex/Atora Suet (half fat to flour ratio) 
  • Beaten egg/water mix 

Method:

  • Rub in the fat to the flour, then mix in the beaten egg/water to form your dough 
  • Roll out fairly thickly, leaving extra to cover your filling 
  • Line your pie dish (buttered of course) with pastry to form the base 
  • Remember to use pie lifts as this helps to keep the pastry lid up and to release stem while cooking 

Assembly

  • The filling should be cool but not too cold before adding to the dish 
  • If adding potatoes to your pie peel, cut into cubes and rinse well in cold water the par-boil for 10-15 minutes 
  • I don’t mix into the pie filling but place as good thick layer over the filling. This helps to soak up any gravy and prevents to pastry lid becoming too wet. 
  • Sprinkle with chopped herbs for added flavour 
  • Cover the dish with the pastry lid and fold inwards all around the edge to form a good seal  
  • Brush with beaten egg and sprinkle with seeds 
  • Pre-heat oven to 200C minimum 
  • Place your pie in the hot oven for at least 30 minutes until the filling is bubbling 
  • Then turn the heat down to medium (around 170C) 
  • Cover the pie with greaseproof paper and cook for a further 40-50 mins 

Timings cannot be too precise as they depend on the type and size of the dish and, of course, your oven!  

When finished the crust should be a lovely golden brown and you’ll know the pie is ready to eat 

Serve with beans, mushy peas and don’t forget your lovely gravy and a splash of Hendersons!

Enjoy!

 

Let me know on Instagram if you try this recipe out! I’d love to see.

BAKING TIPS: Cranks, My original vegetarians – some veggie recipes for you.

by granebakes

Many moons ago in the eighties Cranks cafe in Covent Garden was a great revelation to me, not having any experience with Vegetarian cooking. I’ve hunted out my old Cranks recipe book and am repeating some old favourites , now very relevant and “on trend”. To begin how about: 

Savoury Crumble 

It’s the same sort of method as the previous fruity one, so for the crumble top: 

  • Rub in  4oz of Butter (or Vegan Block) into 6oz flour 
  • Stir in 4ozgrated cheese and 2-3oz mixed seeds and nuts 

For the Vegetable base: 

  • Dice up any root vegetables you have available – white or sweet potato, turnip, swede, carrots, parsnips for example – the quantities depend on the size of the dish you’re using. 
  • One large onion 
  • One tin of tomatoes 
  • Between half a pint and a pint of vegetable stock mixed with milk 
  • Approx 2oz knob of butter 
  • Salt and pepper 

Method:

  • Slice the oven and then soften in the butter with a splash of oil  
  • Stir in the diced vegetables and gently cook for around ten minutes, stirring occasionally 
  • Sprinkle in a tablespoon of flour and add the rest of the ingredients 
  •  Bring to the boil and simmer for 15 minutes 
  • Then transfer the mix to your dish and cover with crumble, pressing down lightly 
  • Bake in the oven at Gas 5/190C for 30-40 minutes until golden brown.

Vegetable Pasties 

Use the same mix as for the crumble and add in some grated cheese and seasoning. Spoon this when cooled onto circles of short-crust pastry – saucer size – moisten the edges then fold over and gently crimp the edges together. Brush with egg or milk, sprinkle with seeds and place on a baking sheet. Bake in a hot oven (200C, Gas 6) for 15 minutes then reduce and cook for a further 15-20 mins.  

Flapjacks 

I’ve re-tried this recipe from Cranks made with Black Treacle and Muscavado Sugar. This gives a rather strong flavour so I think I’d prefer Golden Syrup but the dark sugar was good. You’ll need: 

  • 10oz Porridge Oats 
  • A good pinch of salt 
  • 6oz of butter 
  • 4oz of brown sugar 
  • Two large tablespoons of treacle 

Melt together all the ingredients, adding the oats last. Stir the porridge in then spread this mix into a shallow, greased, oblong baking tray. 

Bake at 190C (Gas 5) for 15 mins, lower the heat cook for a further 15 minutes. Allow to cool slightly before marking into bars whilst still warm. 

Well, as it’s Thursday I’ll be outside banging my saucepan for the wonderful NHS and essential workers. Remember, don’t give in, keep smiling and help where you can. 

Love, Gran E X