Welcome to this weeks Kids in the Kitchen. We are all fit and well again now and we’ve been cooking up a storm. Today Boo made home made pizzas and Chocolate Brownies with her big sister and they are also planning some very very pink cupcakes. My recipes this week, though, are inspired by the Great British Bake Off Pies and Tarts Week. I just love making my own pastry and was taught how to make it at a very young age by my Gran. So now I’m passing it on to my own children and the little man learnt how to make shortcrust pastry and I made a steak pie and an apple and blackberry tart.
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.
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
So now it’s over to you, get in the kitchen with your kids and come and share what you’ve cooked, then share it with us here.
My Other Half has decided he quite likes cooking. He whips up a mean chicken curry from scratch, although I have to make the naan bread. He’s not allowed to bake cakes, that’s my department and I don’t want him stepping on my culinary toes! However, he did make a gorgeous lemon meringue pie recently. Then, along the line of pies and after watching Paul Hollywood make up some suet pastry on TV, he decided he wanted to make a steak pie. I had a better idea, (Still feel a little pushed out when he takes over MY kitchen) why don’t we make a pie together?
When it’s cold outside there is nothing nicer than cooking up truly comforting and warming food, and this pie really fits the bill.
So, while he worked away on the pastry, I stewed the steak filling. We didn’t have a funnel for the pie so he made one out of a carrot and it worked a treat. (He ate it afterwards too!) Along with the pie I cooked up some mashed potatoes, roasted potatoes and some veg. Then a yummy gravy topped it off a treat, a real winter warmer treat.
Here is the pie straight from the oven, with it’s proud carrot funnel.
This following picture is a recipe card. If you right click the picture and choose open in a new tab/window, then you can print it off and enjoy.
- 900 grams of steak, diced
- 300grams of mushrooms, chopped
- 1 tbs cornflour
- 1 pint of beef stock
- 200 grams of self-raising flour
- 50 grams of fresh white breadcrumbs
- 1/4 tsp salt
- 100 grams of vegetable suet
- 200 ml of cold water
- beaten egg to glaze
- Fry off the steak in a large pan
- Add cornflour to a little of the beef stock and mix until smooth, add the rest of the stock stirring all the time
- Add the stock to the steak in the pan and bring to the boil, stirring occasionally
- Simmer for 1 1/2 to 2 hours on a low heat with the lid on
- Add the mushrooms shortly before the end of simmering time
- While steak is cooking make the pastry
- Mix all dry ingredients in a bowl
- Add the water a little at a time until you have a firm but elastic dough
- Turn out on to a lightly floured surface
- Need lightly to make a ball of smooth dough
- cover with an upturned bowl and leave for at least 10 mins
- When steak is cooked and gravy has thickened put it into a large pie dish and place funnel in the middle
- Roll out the pastry and put on top of the filling (cutting and shaping it around the funnel)
- Brush with beaten egg
- Cook for 30 minutes in a preheated oven 180C/350F gas mark 4