Here is a list of European Recipes posted by members. Singles Recipes: meals for one, for two, for company or just easy-everyday -Post a recipe for a dish that’s popular in your part of the world, used everyday or for special occasions or holidays. -Post a recipe for an easy dish for one, to fix in a hurry, with few basic ingredients, to make by singles who like to eat... but don’t like to cook. -Share a recipe you have created. Show your skill/creativity and help members get to know you better. -Post comments, ask questions,and talk about food and cooking. Click here to post a recipe.
Vanilla Cream Brulee (Creme de baunilha flambado)
The easy way of the traditional Portuguese dessert.
Ingredients
1 vanilla bean
2 l/2 cups heavy cream
8 egg yolks
l/4 cup superfine sugar
2 l/2 cups heavy cream
8 egg yolks
l/4 cup superfine sugar
Directions
1) Slit the vanilla bean length wise and put in a saucepan. Pour the cream into the pan, then bring almost to a boil. Take of the heat and allow to stand for 15 minutes for the vanilla flavor to develop.
2) Lift the vanilla bean out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream.
3) Use a fork to mix together the eggs and sugar in a bowl. Reheat the cream, then gradually mix it into the eggs and sugar. Strain the mixture back into the saucepan.
4) Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides, then bake in a preheated over at 350 degree Fahrenheit for 20-25 minutes until the custard are just set with a slight softness at the center.
5) Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours. About 25 minutes before serving, sprinkle the tops with confectioners sugar. Caramelize using a blowtorch.
2) Lift the vanilla bean out of the cream and holding it against the side of the saucepan, scrape the black seeds into the cream.
3) Use a fork to mix together the eggs and sugar in a bowl. Reheat the cream, then gradually mix it into the eggs and sugar. Strain the mixture back into the saucepan.
4) Place 6 ovenproof ramekins or custard cups in a roasting pan then divide the custard between them. Pour warm water around the dishes to come halfway up the sides, then bake in a preheated over at 350 degree Fahrenheit for 20-25 minutes until the custard are just set with a slight softness at the center.
5) Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours. About 25 minutes before serving, sprinkle the tops with confectioners sugar. Caramelize using a blowtorch.
Notes
You can buy vanilla powder.
Prep Time: 2 hoursCook Time: 30 minutes
Total Time: 2 hours, 30 minutes
Number of Servings: 4
Yield: 4 servings
Style: European, Portuguese
Crispy sardine cakes (Bolinho de sardinha)
Cheap, quick, delicious
Ingredients
2 cans sardines (4-5 ounces each) packed in water or olive oil
2 tablespoons fresh parsley
¼ cup kalamata olives, chopped finely
zest and juice from 1 lemon
½ ripe yellow plantain, peeled and mashed
¼ cup olive oil
2 tablespoons fresh parsley
¼ cup kalamata olives, chopped finely
zest and juice from 1 lemon
½ ripe yellow plantain, peeled and mashed
¼ cup olive oil
Directions
Drain sardines and place in a bowl. Mash with a fork.
Add parsley, olives, lemon zest and juice, and mashed plantain. Use fork to combine well.
Use your hands to shape into 4 equal size patties and set on a plate.
Heat olive oil in a large skillet over medium heat.
When oil is hot, very carefully place the patties in the pan and allow to cook without disturbing until browned and crispy on the bottom, then very carefully flip each patty so they can get equally brown and crispy on the other side. This should take about 5-7 minutes, but this depends very much on exactly how hot your oil is and the pan you are using. Don't allow them to burn, but do allow them to cook on each side long enough to get very crispy and heated through.
Remove from pan and serve on top of a bed of lettuce, garnished with additional fresh parsley, and with a wedge of lemon to squeeze over top.
Add parsley, olives, lemon zest and juice, and mashed plantain. Use fork to combine well.
Use your hands to shape into 4 equal size patties and set on a plate.
Heat olive oil in a large skillet over medium heat.
When oil is hot, very carefully place the patties in the pan and allow to cook without disturbing until browned and crispy on the bottom, then very carefully flip each patty so they can get equally brown and crispy on the other side. This should take about 5-7 minutes, but this depends very much on exactly how hot your oil is and the pan you are using. Don't allow them to burn, but do allow them to cook on each side long enough to get very crispy and heated through.
Remove from pan and serve on top of a bed of lettuce, garnished with additional fresh parsley, and with a wedge of lemon to squeeze over top.
Notes
Kids will love it.
Prep Time: 8 minutesCook Time: 12 minutes
Total Time: 20 minutes
Number of Servings: 2
Yield: 2 servings
Style: European, Portuguese
Oven-Baked Fish with Bread Crumbs (Peixe frito com migas)
Easy and tasty
Ingredients
400g/14oz skinless white fish fillets (such as cod, haddock or pollock)
Bread crumbs. 40g/1½oz bread (approximately 4-5 thick slices).
Butter, parsley, dill, tarragon, salt, and pepper.
Bread crumbs. 40g/1½oz bread (approximately 4-5 thick slices).
Butter, parsley, dill, tarragon, salt, and pepper.
Directions
To make the fresh bread crumbs, take 4-5 slices of white bread, crusts removed and place them in a food processor. Pulse until mixture resembles coarse crumbs. Mix the bread crumbs with 3/4 stick of melted butter. Season each fillet moderately all over with salt and pepper.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Notes
Fish fillets make a perfect baked fish recipe.
This recipe is great for all types of fish.
Prep Time: 10 minutesThis recipe is great for all types of fish.
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: 4-6 servings
Style: European, Portuguese
Lighter Carbonara
Tasty quick meal
Ingredients
Ingredients
100g/3½oz dried tagliatelle or spaghetti
50g/1¾oz frozen peas
2 tsp extra virgin olive or sunflower oil
½ onion, finely chopped
2 smoked back bacon rashers, cut into 15mm/?in-wide strips
100g/3½oz small closed cup mushrooms, sliced
1 courgette, cut into 1-cm/½-in slices
3 tbsp single cream
15g/½oz Parmesan, finely grated
sea salt and freshly ground black pepper
100g/3½oz dried tagliatelle or spaghetti
50g/1¾oz frozen peas
2 tsp extra virgin olive or sunflower oil
½ onion, finely chopped
2 smoked back bacon rashers, cut into 15mm/?in-wide strips
100g/3½oz small closed cup mushrooms, sliced
1 courgette, cut into 1-cm/½-in slices
3 tbsp single cream
15g/½oz Parmesan, finely grated
sea salt and freshly ground black pepper
Directions
Method
Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more.
Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often.
Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately.
Half-fill a large, non-stick saucepan with water and bring to the boil. Add the pasta to the pan and cook for 10 minutes, or according to the packet instructions, until tender. Add the peas and cook for 2 minutes more.
Meanwhile, heat the oil in a large, non-stick frying pan or wok. Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often.
Drain the pasta and peas and return to the saucepan. Add the cream and the bacon mixture to the saucepan and place over a low heat. Toss the mixture with a couple of forks for a few seconds until the cream is hot and everything is well mixed. Sprinkle with the Parmesan and serve immediately.
Notes
This pasta dish tastes rich and flavourful, but is also fairly low in calories. If you're on a diet of between 1200–1500 calories a day, you can enjoy a low-calorie breakfast and lunch as well as this carbonara for dinner.
Each serving provides 393 kcal, 18.5g protein, 43g carbohydrates (of which 5g sugars), 15g fat (of which 6.5g saturates), 6g fibre and 0.9g salt.
Prep Time: 15 minutesEach serving provides 393 kcal, 18.5g protein, 43g carbohydrates (of which 5g sugars), 15g fat (of which 6.5g saturates), 6g fibre and 0.9g salt.
Cook Time:
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: European, Italian
Italian Wedding Soup Supper
In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles.
Ingredients
Ingredients:
2 cups small pasta shells
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Asiago cheese
2 cups small pasta shells
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Asiago cheese
Directions
Directions
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
2. In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook for 4-6 minutes or until heated through.
3. Drain pasta; stir into skillet. Sprinkle with cheese.
Prep Time: 25 minutes1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
2. In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook for 4-6 minutes or until heated through.
3. Drain pasta; stir into skillet. Sprinkle with cheese.
Cook Time: 15 minutes
Total Time: 40 minutes
Number of Servings: 6
Yield:
Style: European, Italian
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Italian Garlic rolls...
Marcella's Italian restaurant in the 1970's was a favorite place to eat.
Located near North Miami High School, it was the place to congregate after football games.
Her pizza was great but people raved about the garlic rolls.
Some places call them garlic knots because they are strips twisted into the shape as opposed to rolls that are just one lump of dough. The knot shape allows the spices to get into the roll and not slide off it.
Ingredients
You can cheat and buy Pillsbury pizza dough in the refrigerator case of the local grocery store. That gets the look you want but not the flavor. I suggest going to a pizza shop and buying ready made dough for around the same price. A friend of mine worked there on weekends and told me the recipe. I've since found it listed on a nostalgia website and it's nearly identical.
The recipe is for a dozen medium rolls.
4-8 large cloves of fresh garlic. I prefer grating them but minced works well.
(avoid the store bought garlic in jars as it's got chemicals that completely change the flavor)
3 tablespoons of dried parsley
1/2 teaspoon of dried Thyme
A pinch or two of salt.
4 ounces of olive oil
The recipe is for a dozen medium rolls.
4-8 large cloves of fresh garlic. I prefer grating them but minced works well.
(avoid the store bought garlic in jars as it's got chemicals that completely change the flavor)
3 tablespoons of dried parsley
1/2 teaspoon of dried Thyme
A pinch or two of salt.
4 ounces of olive oil
Directions
Mix the spices and oil into a medium size bowl with a closable lid. Let that sit for a while.
Preheat the oven to 375.
Note: I get better results with small batches in a toaster oven.
Lay out the dough at room temperature and cut into strips 1/2" wide by 4" long.
If you use a rolling pin, try for 1/2" thick before cutting the strips.
Mandatory, use need white flour to dust the cookie sheet or baking tray, your hands and the strips of dough.
If you don't, expect a sticky mess that is totally unmanageable.
The Pillsbury dough works easily (probably from all the chemicals in it) and the pizza dough requires more effort. I'll stretch and pull the dough until it's ready to tie into a knot.
Bake for 10-12 minutes and pull out just as the tops start to brown. You want them soft and not crunchy.
While hot, dump them into the bowl, put the lid on and shake.
They are ready to eat!
Prep Time: 5 minutesPreheat the oven to 375.
Note: I get better results with small batches in a toaster oven.
Lay out the dough at room temperature and cut into strips 1/2" wide by 4" long.
If you use a rolling pin, try for 1/2" thick before cutting the strips.
Mandatory, use need white flour to dust the cookie sheet or baking tray, your hands and the strips of dough.
If you don't, expect a sticky mess that is totally unmanageable.
The Pillsbury dough works easily (probably from all the chemicals in it) and the pizza dough requires more effort. I'll stretch and pull the dough until it's ready to tie into a knot.
Bake for 10-12 minutes and pull out just as the tops start to brown. You want them soft and not crunchy.
While hot, dump them into the bowl, put the lid on and shake.
They are ready to eat!
Cook Time: 10 minutes
Total Time: 15 minutes
Number of Servings: 3
Yield: One Dozen
Style: European, Italian
Spiced Biscuit Brownies
I am kind of a chocolate addict…I just love the stuff, and one of the recipes I had been trying to perfect, was chocolate brownies. So after several batches (apologies to my colleagues at work for the extra kilos I have made you put on and to my friends, for the great looking photos that make you want chocolate), I finally managed to come up with a fairly fool proof brownie recipe, and with an added twist.
Ingredients
2 eggs, medium size
125gr butter, unsalted
150gr dark chocolate
200gr dark brown sugar
70gr self raising flour
20gr raw cocoa powder
4 to 5 spiced biscuits, broken in pieces
125gr butter, unsalted
150gr dark chocolate
200gr dark brown sugar
70gr self raising flour
20gr raw cocoa powder
4 to 5 spiced biscuits, broken in pieces
Directions
Pre-heat your oven to 160 degrees Celsius with hot air, and line a 20 x 30cm baking tray with baking paper.
Put a pot on low heat and melt the butter, chocolate and sugar together. Once the butter and chocolate are melted, take off the heat. Add in the sugar bit by bit. Stir the mixture well with a wooden spoon or spatula, to ensure there are no lumps of sugar left.
Leave for approx. 5 – 10 minutes off the heat, so the mixture cools down a bit. This is to ensure your eggs will not “cook” in the heat of the mix, once we add these in one by one and stir again, until you have a smooth mass.
Transfer to a bowl and mix in the flour and cocoa powder, folding these in, in parts.
Poor the mix into the baking tray, and bang it a few times on the counter to level out the mixture, and get rid of any air pockets.
Break the biscuits in small pieces and push them into the dough.
Bake for approx. 25 minutes
Put a pot on low heat and melt the butter, chocolate and sugar together. Once the butter and chocolate are melted, take off the heat. Add in the sugar bit by bit. Stir the mixture well with a wooden spoon or spatula, to ensure there are no lumps of sugar left.
Leave for approx. 5 – 10 minutes off the heat, so the mixture cools down a bit. This is to ensure your eggs will not “cook” in the heat of the mix, once we add these in one by one and stir again, until you have a smooth mass.
Transfer to a bowl and mix in the flour and cocoa powder, folding these in, in parts.
Poor the mix into the baking tray, and bang it a few times on the counter to level out the mixture, and get rid of any air pockets.
Break the biscuits in small pieces and push them into the dough.
Bake for approx. 25 minutes
Notes
if you want a crispier texture, for an extra 5 minutes. Leave to cool down fully ( I know, this is the hard part, ’cause the smell is amazing….) before cutting into pieces. In an airtight container, these will last up to 3 or 4 days, unless you eat it all before (like me).
Prep Time: 20 minutesCook Time: 26 minutes
Total Time: 45 minutes
Number of Servings: 10
Yield:
Style: European
Quick and Easy Paella
Paella is one of those recipes that can be easily cooked at home but always brings back memories of sunny holidays in Spain or Italy....
Ingredients
About three cups of paella rice ( or arborio if more readily available)............ 2 pints of fish or chicken stock......(also a glass of white wine, if desired)......finely chopped large onion............3 cloves of garlic chopped........any fish of your choice preferably cod or hake which is easier to cut in large chunks that will hold their shape.......bag of frozen king prawns as fresh ones can be awfully expensive.......a large amount of fresh mussels which are inexpensive.....cup of frozen garden peas......a few threads of saffron, if available.....(overated as a flavour in my book).......lots of chopped parsley and lemon juice.....
Directions
Gently fry the chopped onion and garlic in three tablespoons of olive oil until onion is translucent........heat up the fish or chicken stock......three or four stock cubes stirred into boiling water can also be used........ pour the rice into the pan and coat thoroughly with the oil......start pouring in the stock little by little until it has been absorbed by the rice.....stirring continiously is important......at this point pour in the white wine, if using......turn heat down low and gently fold in the white fish, prawns, peas and saffron, if using........these will only take about 5 minutes to cook with the heat of the rice.......season with lots of black pepper and a little pink salt.......finally top with the mussels which should have been thoroughly de-bearded and cleaned.....discard any that have opened before adding the rest to the pan.......making sure heat is at it's lowest put the lid on and leave for about 10 minutes until mussels have opened........sprinkle with lots of lemon juice and parsley....leave the pan in the centre of your table and people can help themselves!.... Delicious!...
Notes
It's worth the bit of bother to cook this as you will be transported back to when you were soaking up the sun on your hols!!!!
Prep Time: 15 minutesCook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield: 6-8 approx
Style: European, Spanish
The Internet's BEST Yeast Crumpets EVER!! You will be HOOKED!! Dale Calder Has the perfect formula!!
See on YouTube https://youtu.be/v4HZ5hL5w_w
Ingredients
INGREDIENTS: (Metric)
7 g active dry yeast
60 ml warm water (105 degrees to 115
degrees)
4 g sugar
80 ml warm milk (110 to 115 degrees F)
55 g butter or margarine, melted, divided
1 egg
125 g all-purpose flour
3 g salt
INGREDIENTS: (U.S.)
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115
degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F)
4 tablespoons butter or margarine, melted
, divided
1 egg
1 cup all-purpose flour
1/2 teaspoon salt
7 g active dry yeast
60 ml warm water (105 degrees to 115
degrees)
4 g sugar
80 ml warm milk (110 to 115 degrees F)
55 g butter or margarine, melted, divided
1 egg
125 g all-purpose flour
3 g salt
INGREDIENTS: (U.S.)
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115
degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F)
4 tablespoons butter or margarine, melted
, divided
1 egg
1 cup all-purpose flour
1/2 teaspoon salt
Directions
DIRECTIONS:
1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
Prep Time: 60 minutes1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield: 6
Style: European
Beef & Ale Pie
Traditional Recipe
Beef & Ale Pie
Ingredients
For the filling
1 kg/2lb 4oz braising steak, cut into matchbox-sized pieces
3 tbsp plain flour
3 tbsp olive oil
300ml/½ pint brown ale
2 garlic cloves, roughly chopped
2 onions, roughly chopped
250g/9oz carrots, roughly chopped
2 sticks celery, roughly chopped
1 bay leaf
handful fresh thyme sprigs
300ml/½ pint good-quality beef stock
1 tbsp tomato purée
1 tbsp balsamic vinegar
500g/1lb 2oz chestnut or white mushrooms, halved or cut into quarters if large
knob of butter
salt and freshly ground black pepper
For the rough puff pastry
225g/8oz plain flour, plus extra for rolling out
½ tsp fine salt
250g/9oz unsalted butter, cold but not rock hard (or you can use half butter, half lard)
150ml/¼ pint ice-cold water
1 free-range egg, beaten, to glaze
1 kg/2lb 4oz braising steak, cut into matchbox-sized pieces
3 tbsp plain flour
3 tbsp olive oil
300ml/½ pint brown ale
2 garlic cloves, roughly chopped
2 onions, roughly chopped
250g/9oz carrots, roughly chopped
2 sticks celery, roughly chopped
1 bay leaf
handful fresh thyme sprigs
300ml/½ pint good-quality beef stock
1 tbsp tomato purée
1 tbsp balsamic vinegar
500g/1lb 2oz chestnut or white mushrooms, halved or cut into quarters if large
knob of butter
salt and freshly ground black pepper
For the rough puff pastry
225g/8oz plain flour, plus extra for rolling out
½ tsp fine salt
250g/9oz unsalted butter, cold but not rock hard (or you can use half butter, half lard)
150ml/¼ pint ice-cold water
1 free-range egg, beaten, to glaze
Directions
Method
Slice or dice the meat and Vegetables into bite sice peices
The Steak can be braised slowly in a dish in the the oven, topped up with a little water enough to cover it....then coevered with foil or a lid cook for ...then add the veg and continue to cook further
Or use a slow cooker to braise the meat and then add the veg as above then place into a pie dish cover with pastry and bake until golden brown
For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.)
Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough.
Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes.
Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible.
Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size, the important thing is that the corners are square.
Prep Time: 30 minutesSlice or dice the meat and Vegetables into bite sice peices
The Steak can be braised slowly in a dish in the the oven, topped up with a little water enough to cover it....then coevered with foil or a lid cook for ...then add the veg and continue to cook further
Or use a slow cooker to braise the meat and then add the veg as above then place into a pie dish cover with pastry and bake until golden brown
For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.)
Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough.
Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes.
Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible.
Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size, the important thing is that the corners are square.
Cook Time: 1 hours, 30 minutes
Total Time: 2 hours
Number of Servings: 4
Yield: 4 generous servings
Style: European, UK and Ireland
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