Blueberry Galette

I love a galette, mainly because you don’t need to be a super talented baker. Galettes are open free form pies, so you don’t have to be a whiz with pastry to make something great.

I make different versions of these, both savoury and sweet and usually try to use seasonal fillings. They are really versatile, and if you’re organised you can make a double batch of pastry and freeze it for the next time you bake. You can of course use shop bought pastry if you’re short on time, but home made pastry will taste better. I’ve included some sugar in the pastry but if you want to make a savoury galette just leave it out.

Ingredients

For the pastry

200 Grams Plain flour

100 Grams Butter

2 Egg yolks (1 yolk goes into the pastry, and the second yolk is for brushing the pastry with)

1 Tbsp Caster sugar

Zest of one lemon (optional)

For the filling

400 Grams Blueberries

1 Tbsp Cornflour

1 Tbsp Caster sugar (reduce or increase depending on the sweetness of your fruit)

Method

  1. In a food processor add the ingredients and pulse until resembles breadcrumbs (you can use the rubbing in method if you prefer)
  2. Very gradually add cold water until it starts to come together. Turn onto a floured surface and form into a ball. Wrap in cling film and refrigerate for at least 30 minutes
  3. After your pastry has chilled, remove from the fridge and allow it to come back to close to room temperature (it will be too difficult to roll out otherwise)
  4. Pre-heat your oven 180 degrees. Line a baking sheet with baking parchment
  5. On a floured surface, roll out your pastry to make a circle about 1.5cm thick. Transfer your pastry to the parchment (if you’re not especially confident with pastry, just put your ball of dough on the parchment at the start and roll it out (means you don’t have to transfer it)
  6. In a bowl add your fruit, corn flour and sugar and combine
  7. Place the fruit in the middle of the pastry, leaving a border of about 5-6cm around the edge of the pastry
  8. Brush the border with beaten egg yolk, start to pleat the pastry border together to bring the border towards the centre. Brush the pastry crust with the remaining egg yolks
  9. Bake the galette for 40-45 minutes until golden brown, allow to cool a little before dusting liberally with icing sugar. I love this served ice cream, or whipped cream

Corned Beef, Potato and Onion Pie

Simple and delicious dinner.

I first had this as a teenager when a school friend’s Mum made this one night when I was at their house. It was a taste revelation to me. Up until then I had only had corned beef (chipped beef in the US) in sandwiches.

I had the idea to make this when looking in a cupboard I found the strange shaped tin with the stupid little key and strange opening mechanism. Honestly, after all these years, why does corned beef have to be stored in these weird shaped tins. And don’t even start me about the stupid key thing you need to open it, that you cut yourself on every single time. I mean it, if anyone knows why this still happens please tell me.

Cheap and simple ingredients make a really delicious filling

Anyway, rant over. You can make this with ready made pasty if you want this to be super quick. I have included details for anyone who prefers to make their own pastry. It’s a good way to use up left over potatoes, and makes an easy inexpensive meal.

Use a loose bottom pie tin to make it easier to remove the pie.

Ingredients

For the pastry

225 Grams Plain flour

100 Grams Butter (cut into cubes)

Cold water

For the filling

300 Grams Potatoes (cooked)

1 Onion (finely sliced)

340 Gram Tin of corned beef

Salt and pepper

Method

  1. My hand are always really warm, so I’m not best suited to make pastry, this is part of the reason I add the flour and butter to a food processor and pulse until I get a mix that looks like bread crumbs (you can also use the traditional rubbing in method, but generally I’m too lazy for this).
  2. When your mix looks like breadcrumbs, start by adding a little cold water at a time until the mix comes together to form a ball. Wrap in cling film and chill in the fridge for 30 mins. If you’re stuck for time or just can’t be bothered, it’s totally fine to use shop bought pastry
  3. Pre-heat your oven to 180 degrees and put a baking sheet in the oven to heat. Grease a 9 inch loose base cake/pie tin and set to one side, ready for your pastry
  4. Remove your pastry from the fridge and let it sit for 5-10 minutes so it isn’t too stiff to roll out. While you wait on this, chop your onion finely, and cube your cooked potatoes (which should be cold), after you have wrestled your corned beef out of the tin and tried really hard not to scream f*ck at it, you should cube this as well
  5. Mix the potatoes, corned beef, and onion together and season with salt and pepper
  6. Put the pastry on a floured surface and cut approx 1/3 off and set to one side (this will be the lid for your pie)
  7. Roll the remaining pastry out as thinly as possible, and make sure it’s big enough to fit your pie tin. Line the tin with the pastry, making sure that you have pushed into the edges
  8. Put your corned beef mix into the lined pie dish, and then roll out the remaining pastry to form a lid. brush the edges of the pastry lining the tin with beaten egg and then place the lid on top. I press down the edged with a fork to make sure it’s sealed
  9. Brush the pie with some more beaten egg (it will help it look pretty when it’s cooked) and add a couple holes to allow steam to escape. Place the completed pie on top of the baking sheet that has been heating in the oven (this help ensure the base if cooked).
  10. Bake for 30-40 minutes or until the pastry is a deep golden brown

Goat’s Cheese and Roast Vegetable Galette

The last couple of months have been cold, wet and sh*tty. I needed something that reminded me of sunshine, so I made this. It’s relatively easy to make, and looks impressive when you bring it to the table if you’re cooking for people.

If you’re super organised you can use this recipe to use up leftover roast vegetables. I made my own pasty, but as always you can use shop bought if you’re short on time.

Alot of people aren’t fans of goat’s cheese. If you’re one of them, you can swap it for another soft cheese like brie or camembert.

Serves 4-6

Ingredients

For the pastry

200 Grams Plain flour

1/4 Tsp Salt

100 Grams Butter

1 Egg yolk

Cold water

(Plus 1 Egg to brush the pastry with)

Sesame or onion seeds (optional)

Filling

1 Onion (cut into 8)

1 Red pepper (cut into 8)

1 Aubergine (cut into 2-3 cm cubes)

125 Grams Soft goat’s cheese

200 Grams Cherry tomatoes still on the vine

2 Tbsp Olive oil

1 Tsp Dried oregano or thyme

Salt and pepper

Method

  1. Prepare the vegetables, and place them in a flat oven proof dish. Drizzle with oil and bake in an oven for 30-40 minutes until starting to chat at the edges a little. Allow to cool before using.
  2. In a food processor, add the flour and butter and pulse until this looks like breadcrumbs (the rubbing in method if you prefer).
  3. Add the yolk, and gradually add the cold water, mixing until the dough comes together in a ball. Cover with cling film and refrigerate for 30 minutes
  4. After chilling, allow the pastry to come to room temperature. Roll the pastry out in as neat a circle as possible, place on a sheet of baking parchment, and then lay on a baking sheet
  5. Break up the goat’s cheese and sprinkle across the centre of the pastry, leaving an edge of 3-4cm around the pastry
  6. Top the goat’s cheese with roast vegetables (having squeezed out any liquid). Top with the vine tomatoes
  7. Brush the edges of the pastry with beaten egg. Gently fold in the edges of the pastry and pleat the pastry to create a crust for the galette
  8. Brush the exposed pastry with beaten egg, and sprinkle the pastry with sesame or onion seeds for some extra colour and flavour.
  9. Bake in an oven pre-heated to 180 degrees for 30-40 minutes until golden brown. Serve with salad

Gypsy Pie

Gooey and delicious.

I made this sort of by accident. I meant to buy condensed milk for another dessert I was planning to make. The short story is that I was distracted in the supermarket and bought evaporated milk instead.

Don’t panic if this looks very puffy when it comes out of the oven.

Rather then waste it, I remembered a recipe using evaporated milk I had seen in an old recipe book I bought in a charity shop. I still have no idea how it got its name. But I do know its delicious, incredibly tasty and very sweet. This is a pretty straight forward recipe, you could even buy a premade pastry case if you’re short on time. The filling has only two ingredients, but once baked this turns into fudgy, caramely deliciousness. We had custard with this, but ice cream would also work.

Just two ingredients for the filling.

Serves 8 – 10

Ingredients

For the pastry

200 Grams Plain flour

100 Grams Butter

1 Tbsp Caster sugar

1/4 Tsp Salt

1 Egg yolk

3 Tbsp cold water

For the filling

280 Grams Muscavado Sugar

410 ml Tin of Evaporated milk

Whisk until light and fluffy.

Method

  • In a food processor add the flour, butter, salt, sugar and egg yolk and whizz until it looks like breadcrumbs. (You can use the “rubbing in” method of you prefer, but I think it’s easier and quicker to use a food processor)
  • Add cold water to the crumb mix until it starts to come together, and you can form a ball.
  • Wrap in cling film and refridgerate for 30 minutes.
  • After 30 minutes take the pastry out of the fridge and preheat your oven to 180 degrees. Brush a a loose base 9 inch pie tin with melted butter
  • Roll the pastry out as thinly as possible on a floured surface and line your pie tin with it.
  • Place a large square of baking parchment (larger than the inside of the pie tin) on top of the pastry and cover the base with baking beans (I keep old dried rice in a jar to use when I need to blind bake pastry) bake for 15 minutes
  • After 15 minutes remove from the oven, and carefully lift the baking parchment by the corners taking care not to spill the rice/baking beans on the pastry. Pierce the bottom of the pie base all over with a fork and return to the oven for another 10 minutes
  • Put the muscavado sugar and evaporated milk in a bowl. Mix with an electric whisk for 5-10 until with sugar and milk are no longer grainy, and becomes lighter in colour and looks frothy.
  • Remove the pie base from the oven. Fill the pie base with the sugar and milk mixture and return to the oven
  • Bake for a further 25 minutes. The filling may puff up in the oven, but don’t panic, it deflate as it cools.
  • Allow to cool completely before cutting

Caramelised Onion Sausage Rolls

Savoury and satisfying

I love a sausage roll, add some sweet dark caramelised onions and these are hard to resist.

I use shop bought pastry because its quick. The only thing that takes any effort (and it’s not much) is browning the onions.

Caramelised Onion, the best smell in the world

Makes 6 large sausages, 18 cocktail sausage rolls.

Ingredients

1 Sheet of ready rolled short crust pastry

6 Tennis ball sized onions

1 Tsp Balsamic vinegar

1Tbs Olive oil

6 Sausages (I used pork and leek, but use what you prefer)

1 Egg (to brush the pastry with)

1 Tbsp Sesame seeds (optional)

Method

  • In a frying pan, add the olive oil and heat
  • Peel and slice the onions before adding to the pan (it looks like a lot of onions, but this cooks down quite a lot)
Don’t worry if it seems like a mountain of onions, it cooks down
  • Stir onions occasionally and cook over a medium heat for around 30 minutes over a medium heat. Add the balsamic vinegar and cook for a further 5 minutes. Allow to cool.
  • Devide the pastry into 6, and place a sausage (I leave the skin on the sausage, some people prefer to remove it), and 1/6 of the onion mixture onto the square of pastry
  • Brush the edges of the pastry with beaten egg
  • Fold the pastry over until the edges meet and crimp with a fork
Sprinkle with sesame seeds for some extra texture.
  • When you have made all 6 sausage rolls, brush with beaten egg, and sprinkle with sesame seeds
  • Transfer to a baking sheet, and bake 20 minutes in an oven heated to 200 degrees until golden brown

Peach and Blueberry Free Form Pie

I love Summer, and get a bit carried away buying soft fruits when they’re in season.

To use up the mountain of fruit I bought I decided to come up with this take on a recipe that featured in the Great British Bake Off. This pie usually doesn’t hang around long after it comes out of the oven because it smells so good, but it’s best eaten the day it’s made. It’s also handy that you don’t have to faff around with flan tins.

Peach and Blueberry Free Form Pie

Serves 8

Ingredients

200 Grams Plain flour

100 Grams Butter

1/4 Tsp Salt

1 Egg yolk

1 Tbsp Caster Sugar

3 Tbsp Cold water

Filling

3 Peaches

150 Grams Blueberries

59 Grams Caster

1 1/2 Tbsp Cornflour

29 Grams Melted butter for brushing

Method

  1. Sift the flour and salt together, and along with sugar and the butter (cut into cubes) add to a food processor and whizz until the mixture looks like fine breadcrumbs
  2. Add the cold water gradually, until the mixture starts to form ball
  3. Form into a ball and wrap in cling, put in the fridge to chill for 30 minutes
  4. While the pastry is chilling, slice the peaches into quarters and put in a bowl with the blueberries. Sprinkle the cornflour and sugar over the fruit making sure the fruit is well coated
  5. Preheat your oven to 200 degrees, and roll out your pastry into a thin flat disc. My kitchen was really hot the day I made this, so I found it easier to roll the pastry out between two sheets of grease proof paper, before transferring to a baking sheet
  6. Pile the fruit into the centre of the pastry, leaving a 4 or 5cm gap around the edge of the pastry
  7. Start folding in the edges of the pastry in pleats, and then brush with the melted butter
  8. Bake in the oven for 40 minutes until the pastry is golden brown. You can dust the pie with some icing sugar if you want to be fancy, this is delicious with vanilla ice cream