So there is a thing in New Zealand called Georgie pie. It went away for a while- about 15 years but if you were around to experience the wonder of getting a takeaway which consisted of a pie chips and a drink you were one lucky kid!
Well they are back. Kinda. After a long talked about launching Georgie pie has come back under the protection of the golden arches. Thats right you can now get a pie from Mac Donalds- its Steak, mince and cheese all three combined in a pastry shell of sweet sweet childhood memories- Mr Lid just had to give in to cravings over the weekend and got not one but two pies for his lunch- to his defence the pies were only half full- stink!
I have made many a pie- I myself think they are wonderful things but mainly the fact that these simple pastry shells encase a magical tender meaty flavoursome mix.
If it were up to me and not a huge waste of money, I would love to just eat the fillings out of pies having a tiny nibble on the pastry as a nod towards the creator for all the hard work in making and assembling that goes into making the outer.
I love making the filling. Anything can be put in a pie. ANYTHING!
Tonight’s pie will be filled with last nights leftovers- because I refuse to let myself off that easy I will have to make the pastry.
Pastry really isn’t as hard as people think-most pastry is made up of four ingredients, flour, butter, salt and water.
Everyone should attempt pastry at least once- today rough puff pastry… I have made alot of pastry and it may come as a surprise but this is one of the easiest pastries to make, it is impressive and tastes amazing!
Rough Puff Pastry
250g butter at room temperature (not too soft)
150g cold water
I like to weigh water as it is more accurate- it is not so important in this recipe as you probably will not need all of the water anyway but it is just a tip to remember.
Mix flour and salt in a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
Turn out onto a lightly floured board, knead gently to bring dough together and form into a rectangle. Roll the dough about 20 x 50cm. Keep edges straight and even as you can. Don’t overwork the butter streaks; you should have a marbled effect.
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to 20x50cm. Fold as before, cover with cling film and chill for at least 20 mins.
If it is cold like it is today the pastry will be fine covered on the bench, I like to roll my pastry into thin sheets separated by greaseproof paper and store it like this in the fridge or freezer. (that way you can just warm up and use- otherwise you have to roll it and rest it before use)
This stuff is great for so many things- sweets and savoury, it is light, buttery, flakey and you can say you made it yourself which will have peoples jaws dropping to the ground in sheer admiration .
I greased my ramakins, lined with pastry, filled with yesterdays stew, covered with more pastry, forked the edges, now I am ready to egg-wash just before baking.