Hairy Bikers Shortcrust Pastry Food

CORNISH PASTY

Steps:

• For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside. Preheat the oven to 180C/350F/Gas 4. Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper. Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg. Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.

BRITISH SHORTCRUST PIE PASTRY

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

APPLE PIE

Steps:

• For the pastry, blend the flour, salt, sugar and butter in a food processor until the mixture resembles breadcrumbs. Gradually add the beaten egg and the egg yolks and blend until smooth and well combined. Bring the dough mixture together with your hands, wrap it in cling film and transfer to the fridge to chill for 30-45 minutes. Meanwhile, grease a high-sided 20cm/8in spring form cake tin with butter. Add a small amount of flour and turn the tin to coat the sides and bottom, shaking out any excess. Preheat the oven to 180C/350F/Gas 4. Roll out two thirds of the chilled pastry onto a clean, floured work surface, until it is almost twice as wide as the diameter of the cake tin. Using the rolling pin, lift the pastry and lay it over the cake tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess pastry, then prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 12-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and leave the pastry to cool. Reduce the oven temperature to 170C/325F/Gas 3. For the filling, place the sultanas and the orange juice into a bowl and leave for 30-40 minutes, or until the sultanas are plump. Sprinkle the semolina flour over the base of the cooled pastry case. Arrange half of the apple slices in a single layer on the base of the pastry case. Scatter the apple layer with the soaked sultanas, then sprinkle over half of the caster sugar and half of the cinnamon. Repeat the process with the remaining apple slices, sugar and cinnamon. For the pastry lid, roll out the remaining one third of pastry onto a clean, floured work surface, until it is large enough to cover the cake tin. Brush the rim of the pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 35-40 mins, or until golden-brown. To serve, place a slice of the apple pie onto a serving plate and spoon a portion of clotted cream alongside.