Aw – first the sad news ……………. the little side hustle I had writing for Approved Food came to a sudden end this morning with a notifcation that the guy who organised it was no longer working there and that the Blog was “suspended” …… so I guess that leaves us mooching around again for another sponsor that fits with us perfectly.
Still – its only a minor blimp … and on the positive side I have heard from two lasses today who were under threat of redundancy saying that their jobs are secure till 2016 ….. so when all is weighed up I think we should count today as one of the good days.
You should smell my kitchen right now – totally gorgeous!! I am feeling all smug and “Old Style” because I have taken some leftovers from yesterday’s Sunday Lunch – some potato, some broccoli in cheese sauce and a little grated cheese and turned them into a tray of singing hot pasties that my eldest will take for lunch this week .
This was ramped up by using half a tin of ham that I got from Approved Food just before Christmas and has been patiently sitting in my store waiting for a starring role.
Of course – the basic principle is – lovely pastry wrapped around some tasty leftovers – so use up whatever you have lurking.
I even “cheated” a little with the pastry – instead of buying in some puff pastry I made some good old-fashioned suet pastry instead – short, tasty but “tough” enough to survive being packed in a lunchbox tomorrow and thrown around all morning – well you know what teenage boys are like??
SUET PASTRY – for six pasties
- 90g suet (half of this bag)
- 30 g marg
- 160 g SR Flour
- Half teaspoon salt
- 1 beaten egg
- 75 ml cold water
Blitz the flour and salt with the margarine and the quickly blend in the suet. Using just half the egg and the water pour the liquid into the processor until the pastry comes together in one ball.
Flip out onto a floured surface and knead a couple of times till smooth – voila!!! suet pastry …………… couldn’t be simpler – right??
Roll it out to a thickness of about 7mm – just like your Granny taught you to when you made jam tarts! I cut around a cereal bowl to get my discs but a small saucer would do.
Good dollop (that’s the technical term) of filling onto one side. Don’t be mean, these are made with leftovers to make them hearty! Brush a little of the leftover egg mixed with some water around the edge of the pastry and flip one half over to close – press the edges together well as you don’t want the filling to leak out.
Lift them onto a baking sheet and brush with the remaining egg and water to glaze. Bake in a pre-heated oven at 180 for about 20 minutes until the party is crisp and a lovely golden colour.
Don’t they look fabulous??? In fact they smelled so great that I couldn’t resist having opening one to show you – and yes I had a little nibble …… beware they are irresistible!!
And – being the thrifty sort that I am – the leftover ham got tossed into a baggie and stored in the freezer for some other adventure in Frugal Feasting
So come on then – if you had to design a filling for a lunchtime pastie – what would you have in yours?? Let me know.