A Book Preview from Martha Stewart Living
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A Book Preview From Martha Stewart Living Reprinted with permission from The Pastry School: Sweet and Savoury Pies, Tarts and Treats to Bake at Home, by Julie Jones, photographs by Peter Cassidy. Published by Kyle Books, April 2020. MARTHA STEWART LIVING A Book Preview From Martha Stewart Living 1. Preheat oven to 325°. Season lamb well 7. Increase oven heat to 350°. Fill pastry with salt and pepper, dip into flour to coat, shell up to three-quarters full with meat and shake off excess. Add a little oil to mixture. Top and cover surface with a a large, hot frying pan set over high heat layer of potatoes; brush with browned but- and brown each piece of lamb well on ter and sprinkle with salt and pepper. all sides. Remove with tongs and drain on Add another layer of potatoes and repeat paper towels. process, finishing with a neat layer of 2. In same pan, fry onion and carrots potatoes on top. Add pastry décor if you along with star anise, stirring frequently, like, brushing this with butter, too. until starting to lightly brown and soften, 8. Bake until filling is piping-hot and pota- around 10 minutes. Add garlic and rose- toes are fully cooked, about 1 hour. (Some mary with some more salt and pepper and of potatoes will crisp and even char in sauté a little longer. Transfer everything places—this is a good thing.) Allow to cool to a deep-sided roasting pan, along with in pan 15 minutes, sprinkle top with thyme browned lamb. Deglaze frying pan with leaves, release from pan, slice, and serve. wine, then allow wine to reduce to a third. SERVES: 8 Add wine mixture to roasting pan. Sprinkle lentils over. Hot-Water Pastry 3. Mix together lamb stock, mustard, currant To halve the egg when preparing a half-recipe, My Mum’s “Tatty Pot” Pie jelly, and Worcestershire, then pour into simply beat and measure, then halve accord- roasting pan; add 200 milliliters (6¾ ounces/ ingly, before adding to the flour. Use a springform pan measuring eight by ¾ cup plus 2 tablespoons) water, too. Cover three inches. This is excellent served with 450 grams all-purpose flour (1 pound; a tray with foil and roast in oven 1½ hours. braised red cabbage. scant 3½ cups), plus more for dusting Remove foil, give everything a good stir, 1½ teaspoons fine salt 1 kilogram lamb ribs (2¼ pounds), or and add pieces of black pudding, if using. 800 grams lamb breast (1¾ pounds) 1 egg Return to oven, uncovered, and roast Flaky salt and black pepper 1 hour more, checking from time to time 175 milliliters cold water (6 ounces; ¾ cup) 60 grams all-purpose flour (if it appears dry, top up with extra lamb 100 grams unsalted butter (3½ ounces; (2 ounces; a scant ½ cup) stock or water). ½ cup minus 1 tablespoon), cut into ½-inch cubes (no need to be precise) Olive oil, for frying and greasing 4. As filling slowly cooks, make hot-water 1 large onion, roughly chopped into a pastry and grease and line springform pan. 75 grams lard (22/3 ounces; 1/3 cup), cut into ½-inch cubes (no need to be ½-inch dice (In this instance, lining can be done using precise) 400 grams carrots (14 ounces), peeled and one large piece of pastry, which can be eased roughly chopped into a ½-inch dice and manipulated into the edges; however, 1. Place flour and salt in a large heatproof 2 star-anise pods I prefer to make a base, then adhere the bowl and briefly mix to combine. Make a well in center of flour; crack in egg and mix 1 fat clove garlic, finely chopped sides to it.) When pan has been lined, return to fridge until ready to fill. Any remaining through with a fork. Gently heat water, 2 rosemary sprigs, leaves picked and pastry can be used for additional décor. butter, and lard in a small saucepan until finely chopped fats have melted. Increase heat and allow 5. Remove lamb from oven and allow 250 milliliters red wine (8½ ounces; 1 cup liquid to boil 20 seconds or so, then remove meat to cool slightly. (If lamb seems a little plus 1 tablespoon) from heat. tough at this point, don’t worry; it will 40 grams dried red lentils (1½ ounces) have further cooking time within pastry.) 2. Using a slow yet steady stream, pour 500 milliliters lamb or chicken stock Remove star anise and rib bones from lamb, liquid into flour mixture, mixing with (17 ounces; 2 cups plus 2 tablespoons) and cut meat into bite-size pieces. Strain a spatula or wooden spoon to form a thick 2 tablespoons whole-grain mustard sauce into a saucepan (reserving other bits), paste. Give paste a quick but vigorous mix, 1 tablespoon red-currant jelly then skim majority of its fat from surface then cover bowl with a damp cloth and 1 tablespoon Worcestershire sauce and add cornstarch mixture. Bring to a boil leave to rest at room temperature 1 hour. 2 slices best-quality black pudding, to thicken, stirring, then add to meat along 3. Turn out onto a lightly floured work cut into bite-size pieces (optional) with reserved vegetables and other bits. surface and knead with your hands until Allow to cool completely. ½ recipe Hot-Water Pastry (recipe dough looks smoother, paler, and more follows) 6. Prepare potatoes for topping by cutting pastry-like, about 30 seconds. Wrap in plastic and refrigerate at least 30 minutes 1 tablespoon cornstarch, mixed with into 1/8-inch-thick slices, by hand or with a 2 tablespoons cold water mandoline. Cut circles from slices, if desired, and preferably no longer than 1 hour. 4 large, floury potatoes, such as russet and blanch in a pan of boiling well-salted 4. Roll out onto a lightly floured surface water, until almost cooked yet still hold- to a depth of ¼ inch, and use according to 100 grams salted butter (3½ ounces; ing shape, about 5 minutes. Drain well. ½ cup minus 1 tablespoon) relevant recipe instructions. Melt and brown butter (for a tutorial, go to MAKES: ENOUGH FOR 1 LARGE PIE Thyme leaves, for serving marthastewart.com/1506792/brown-butter- recipe-how-why), then pass through a fine- mesh sieve. Reprinted with permission from The Pastry School: Sweet and Savoury Pies, Tarts and Treats to Bake at Home, by Julie Jones, photographs by Peter Cassidy. Published by Kyle Books, April 2020. MARTHA STEWART LIVING A Book Preview From Martha Stewart Living extra weight will stop base from lifting.) Salted Shortcrust Pastry Bake 20 minutes. Spoon out beans and This recipe yields enough to line a large remove paper. Gently prick base with a fork circular pie dish measuring 9 by 1½ inches, and return to oven for a further 5 minutes, with some left over for small decorations. until all of rawness has baked yet color is If you are making a covered pie, you will still relatively pale. Check for any holes or need to make a double quantity. slight cracks; if any are visible, use leftover 230 grams all-purpose flour (8 ounces; pastry to fill. 1¾ cups) 3. Mix egg yolk with a few drops of boiling 125 grams cold unsalted butter water; use egg wash to glaze pastry, mak- (4½ ounces; ½ cup plus 1 tablespoon), ing sure to brush both base and sides. Bake cut into ½-inch cubes (no need to be precise) until pastry is deep golden, 15 to 20 minutes more. Allow to cool completely in pan, then 1 teaspoon fine salt trim away overhanging edge. 1 egg yolk 4. Place chicken in a roasting pan and 2 tablespoons whole milk cover with a good drizzle of olive oil, follow- 1. In the bowl of a standing mixer fitted ing by a generous sprinkling of salt and with the paddle attachment, place flour, grind of black pepper. Roast, basting twice, butter, and salt. Mix on medium speed 1¼ hours. Remove from oven and allow to until butter has been incorporated into Chicken, Chorizo, and Spinach Pie cool and rest in pan 1 hour. Remove chicken flour and resembles fine breadcrumbs. from pan, reserving all juices in pan. Add egg yolk and milk and continue to mix, Use a 9-by-1½-inch circular tart pan with a Skim and discard fat from reserved juices, removable bottom. switching off mixer the very moment a then place pan over high heat and reduce cohesive dough forms; this should only 2 recipes Salted Shortcrust Pastry to one-third. take only 30 to 60 seconds, depending (recipe follows) 5. Remove one breast, both legs, and oysters on your mixer. Turn out pastry onto a work 1 egg yolk from underneath chicken. (Reserve remain- surface—there’s no need for more flour— Boiling water, for egg wash ing meat, along with carcass and skin, and bring swiftly together with your hands 1 medium chicken (about 3½ pounds) for another use.) Dice leg and breast meat without overworking. Olive oil, for roasting into ¾-inch pieces and place in a bowl 2. Lay out a long sheet of plastic wrap and Flaky salt and black pepper along with chicken oysters; set aside. place dough on one half. Flatten pastry 150 grams dry-cured chorizo 6. Add chorizo to a cold frying pan and with the palms of your hands, then fold (51/3 ounces), halved, skin removed, cook over low heat, stirring occasionally. remaining plastic wrap over top, fully and cut into ½-inch slices Allow fat to slowly melt from sausage until encasing dough.