Steak pie / The Jane Austen Challenge

I wasn’t able to write anythingin my blog for weeks. I am still cooking of course, but I am in such a rush that I end up preparing dinner when the light has gone and it is not possible to take good photos. I will try to restart a routine; it is my therapy at the end of the day !!!

I decided to try something that had to be quick and to make me happy it should be something a bit “Regency”. So I went for a steak pie but instead of hot water pastry dough that is the more correct choice if you want to have a real “Regency” pie, I used deep frozen puff pastry. The result was anyway delicious and even my daughter that is not a meat-lover eat a nice portion of it.

IMG_0628.JPG

INGREDIENTS

900 g steak, cut into cubes (I was very careful in trimming all the fat parts)

White flour, for dusting

1 tbsp olive oil

1 small onion, chopped

1 tbsp chopped fresh parsley

1 tbsp chopped fresh thyme

salt and (better if freshly) ground black pepper

500ml hot beef stock

225g puff pastry

1 egg, beaten

DIRECTIONS

Dust the cubedsteak with the flour

Heat the oilin a large pan and fry the meat, until browned on all sides.

Add the sliced onion, parsley and thyme, salt and black pepper and the stock and bring to the boil.

Reduce the heatand simmer gently for an hour and a half.

Preheat the ovento 180.

Transfer the filling mixtureto an ovenproof dish. Cut a piece of pastry to fit across the top of the dish and place on top of the dish (I used a cutting tool to make it look like a net); then brush with more beaten egg.

Transfer to the oven and cookfor about 1 hour or until the pastry get nicely brown, it is nice both serve hot or cold.

IMG_0630 2

IMG_0629

Advertisements

Blueberry jam pie/The Jane Austen Challenge

 

‘Then the baked apples came home, Mrs Wallis sent them by her boy; they are always extremely civil and obliging to us, the Wallises, always —I have heard some people say that Mrs Wallis can be uncivil and give a very rude answer, but we have never known anything but the greatest attention from them. And it cannot be for the value of our custom, now, for what is our consumption of bread, you know? Only three of us [endearingly, she counts Patty] —besides dear Jane at present —and she really eats nothing —makes such a shocking breakfast, you would be quite frightened if you saw it. I dare not let my mother know how little she eats – so 1 say one thing and then I say another, and it passes off. But about the middle of the day she gets hungry, and there is nothing she likes so well as these baked apples, and they are extremely wholesome, for I took the opportunity the other day of asking Mr Perry; I happened to meet him in the street. Not that I had any doubt before – I have so often heard Mr Woodhouse recommend a baked apple. I believe it is the only way that Mr Woodhouse thinks the fruit thoroughly wholesome. We have apple dumplings, however, very often. Patty makes an excellent apple dumpling.’ (Emma).

IMG_0510.JPG

I haven’t written in my Jane Austen Challenge for a while because I was distracted by all this amazing spring herbs and fruits that are so abundant in the Mediterranean area but not very common on a Regency table.

Sweet pies (in particular apple pies) are often mentioned in Jane Austen’s novels and letters: in Austin’s time not all the household were so lucky to have a oven of their own, so, in this case, the Bates has to send the pies out to the baker to have them cook.

Back to our modern time I decided to use what was left of my homemade blueberry jam that I prepared last  summer for this pie, I used spelt flour instead of white flour, because it adds an extra crunchy texture to the crust and it tastes a little bit like almonds.

The aspect of this recipe that I really like is that you don’t need a scale, a simple cup will do the job. I used a biscuit injector machine to ornate my pie with romantic flower-like biscuit. The recipe was enough for a pie of 25 cm. of diameter and 20 small biscuits.

IMG_0497.JPG

Ingredients:

2 cups of spelt flour (or white flour)

½ cup of sugar

½ of butter (cold)

2 Tbs of yogurt

1 egg

5 gr raising powder

Blueberry jam (also raspberry jam is nice with spelt flour)

Directions:

  • In a large bowl, mix  flour, sugar and baking powder, then add the butter, yogurt and egg.
  • Mix all the ingredient, but pay attention to work the mixture for just the minimum time required to form a soft dough, you haven’t to warm the butter!
  • Wrap in plastic and refrigerate for 30 minutes. Roll out on a floured surface until is abut ½ cm thick.
  • Transfer the rolled crust to an ungreased pie plate. Trim the dish of any extra dough.
  • Fill the pastry shell with the jam, then with the extra dough prepare some decorations. Bake in pre heated oven at 180° for 30-35 minutes, until golden.

IMG_0514.JPG