I’m craving cooler nights and Winter food; snuggling up on the sofa and listening to the rain while the fire crackles. So even though Summer just won’t go, I am digging my heels in and starting my new season regime on the 21st, regardless. Closed toe shoes, jackets, dark nail polish and stick-to-my not-wearing-a-bikini-again-for-8-months food.
Starting with this deliciously rich recipe from Pyrex for a steak and stilton pie.
1 x 320g pack ready rolled all butter puff pastry, thawed
2 small fillet steaks of beef, chopped into 1cm cubes
1 small red onion, very finely chopped
80g Stilton cheese
4 chestnut mushrooms, finely chopped
Small handful fresh parsley, finely chopped
1tsp Worcestershire sauce
½ beef stock cube
1tbsp olive oil
1 small egg, beaten to glaze
Preheat the oven to 220C. Place the beef and chopped onion into a mixing bowl and crumble in the stilton. Then stir through the chopped mushrooms, parsley, salt, pepper, Worcestershire sauce and stock cube, and the olive oil. Unroll the pastry and slice in half across the width, so you end up with two rectangles of pastry.
Place half of the filling into the centre of one rectangle and egg wash one edge, then fold the ‘un-egg washed’ edge over the filling and press to seal. With a sharp knife, carefully round off the sealed edge, then crimp this or squash down with a fork.
Repeat with the remaining pastry and filling. Egg wash the tops . Place them onto a baking tray and bake in the preheated oven for 30-35 minutes, or until the pastry is puffy and a deep golden brown.