Saturday, 26 September 2015
Recipe: Mini Roasted Vegetable & Mozzarella Pies
So Victorian week on the Bake Off got mixed reviews from me, and everyone else it seems. Whilst I quite enjoyed seeing the bakers struggle with rather tricky dishes, I couldn't help think why bother? These dishes shouldn't be bought back, quite frankly they sounded rather gross.
And then I had the fear and dread - what on earth was I going to make for the #BakeOffBakeAlong?! Not being a massive fan of game meat, the game pie was a big no. Fruit cake with marzipan is what my nightmares are made of and the Charlotte Russe just had disaster written all over it. I was stuck, hence the slight delay in the publishing of this blog post - I just couldn't decide what to do.
Then it occurred to me, maybe I can break the rules just slightly. The skills is what is being tested, not the filling and so being a novice in pastry making I decided on the pies. Mini pies though because everything mini is just that much cuter. With a vegetable filling. Roasted vegetables. And some gooey cheese.
Now, I don't think Paul & Mary would award me star baker, due to my overly thick crust, (next time I will roll it thiner) and the fact that all my pies looked different but with a nice bit of tomato chutney these mini pies make a lovely lunchtime treat and would be great on a picnic!
I've kept the recipe brief and simple as any vegetables can be roasted and used here, as well as any cheese. I feel like goats cheese would work wonders in these. I'm sure to make these full vegetarian you could replace the lard with another fat or vegetable shortening, but Google will give you better answers than me!
Makes 12 mini pies
For the pastry:
750g plain flour
1 tsp salt
For the filling:
1/2 butter squash, diced
1/2 pepper, in strips
1 small courgette, sliced
1 ball mozzarella, cubed
2 tbsp olive oil
salt & pepper, to season
Preheat the oven to 180c and grease a 12-hole muffin tin
Roast the vegetables in 2tbsp of olive oil, salt & pepper and roast for 40-45 minutes. Take out and leave to cool.
To make the pastry, sift the flour and salt into a large bowl then over a gentle heat bring the water & lard to a boil. Pour the water/lard mixture over the flour and stir quickly until a dough forms.
On a lightly floured surface turn the dough out and bring together. Take 1/3 and put to one side, then roll out the rest until 2mm thick, cut out rounds using a cutter and push into the muffin holes.
Fill with a mix of the vegetable and the cheese. Then roll out the remaining third of the pastry and cut out slightly smaller rounds to make the lids. Press down and use a fork to crimp the edges, and prick the tops. Brush with a little milk.
Place in the oven for 45 minutes. For the last 15 minutes place a baking tray in the oven to heat up. After the 45 minutes take the pies out, turn the heat up to 200c. Take the pies out of the muffin tray, and place on the heated up baking tray. Place back in the oven for a further 15-20 minutes.
Take out and leave to cool on a wire rack before tucking in!