Before we begin, first may I say thank you to those who linked up last week. We had some lovely Gingerbread Biscuits from The Adventures of Jack Jack and The Beesley Buzz tell us all about their fantastic day of Making Lunch Exciting with Actimal Kids. Thank you both for joining in and sharing your cooking experiences.
It's so easy to join in, just tell us about some cooking that you have done with your children, link up posts old or new. I store all posts on my Pinterest Board and also tweet any posts linked up as well as mention them here on Kids in the Kitchen. So do please come and join us.
Steak Pie and Apple and Blackberry Tart.
I have two recipes for you this week, but first I will tell you how I make my shortcrust pastry.
Ingredients:A basic way of remembering shortcrust is 'half fat to flour' which is the method my gran always used.
however, you can change this a little and choose which fat to use.
To make a large pie:
250g plain flour
70g cold unsalted butter
50g cold vegetable fat (lard)
100ml ice cold water
The Little Man had much fun measuring all the ingredients.
We put the flour in a large bowl
We chopped up the butter and lard into small cubes
We added the fat to the flour
The Little Man mixed together the dough with a knife until it resembled breadcrumbs
We added the water and quickly brought the mixture together trying not to work it too much or let it get too warm
We wrapped the dough in cling film and put it in the fridge.
700g cubed braising steak
1tbs cooking oil
2 beef stock cubes
1 tbs cornflour
You may also add carrots, mushrooms or onions depending on your taste, we prefer just steak.
In a large pan fry and seal the steak in the oil.
Add the water and stock cubes and bring to the boil
Cover and Simmer for around two hours or until the steak is really tender.
Mix the cornflour with a little water to make a paste then add to the pan.
Stir until thickened.
If you still have a lot of liquid you can boil it a little longer. You want a thick gravy that covers all the steak.
Making the Pie:
Roll out half of the pastry and line an 8inch pie tin.
Fill with the steak mixture
Roll second half of pastry and place on top of the filling.
trim the edges and seal them by pinching or pressing in a fork
Brush the pie with an egg wash
Stick a fork into the lid a couple of times.
You may also wish to decorate the top of the pie using some of the leftover pastry.
Bake at gas mark 5/190C for around 40 minutes or until golden brown.
Apple and Blackberry Pie
250g plain flour
50g icing sugar
125g cold butter
1 large egg
optional: a little milk
Put the flour and icing sugar into a large bowl
cube the butter and put it in with flour and sugar
rub the ingredients together until they resemble fine breadcrumbs
add the egg and bind the mixture together, if it's too dry and crumbly you may add a little milk
cover with cling film and put in the fridge for at least 1/2 hour
Roll pastry and line a flan tin leaving some of the pastry hanging a little over the edges.
cover the pasty with foil and fill with baking beans or rice
bake in the oven, gas mark 3/170C for 15 minutes
take out of oven and remove foil and filling.
Brush the pastry with the egg wash and bake for a further 10 minutes until light golden brown.
The pastry case is now ready for the filling.
4 large dessert apples, peeled and sliced and sprinkled with lemon juice.
a punnet of blackberries
1 tin of condensed milk
3 medium eggs
place the apples in the pastry case layering them neatly
add the blackberries
whisk together the condensed milk and the eggs
pour the liquid carefully over the apples and blackberries
bake in oven gas mark 3/170C for 25 minutes or until the filling is set.
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