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THE TIMES Saturday January 112014 14 Food + Drink A mans suide to bakin Learn More men than ever are learning how to bake, says a new report Professional patissier Dean Brettschneider shares his best recipes

here is absolutely no reason • I use sweet, short and puff in the world why men can't \ (the basic shortcrust recipe is below). grasp and master the basics : Once you have mastered the basics of taking. Where men often don't be scared to mix and match the go wrong is they are loo to suit yourself, as nothing is set in heavy-handed.butinreality : stone. The , tart, pastry and men often have a much • | recipes here are mostly based on better grasp of technically bringing all the • : traditional recipes, but have been giver componcnlstogetherT — which is probably : : an unfamiliar twist. whythLTeissuchariseinmenbakin&The j When making the pastry, I recommend Waitrose Cookery School has reported a : i that you double or triple the recipe and rise of 350 per cent in men taking up their ; I divide it into smaller batches. Wrap each baking classes in the past two years, I j portion of pastry in clingfilm and place in credited to master baker Paul Hollywood j j the freezer until needed, then simply Rustic, slightly nacho styles of baking, ! : remove from the freezer and use as with big. bold flavours and interesting : ; described in the recipe. It freezes textures, are very trendy right now, There \ j exceptionally well, so make life easy and is nothing more satisfying than eating a j j think ahead. piping hot. freshly baked pie. ran. quiche j or even nil straight out of the : Of course, if you wish.you can uscstore- oven, brimming with various fillings ; ! bought pastry, but it's part of the enclosed in a buttery pastry.. ; experience to make your own. Happy baking.

Method : 5 Once the pastry Is soft, lightly dust the Basic short pastry 1 Wake hot water pastry the day before. : work surface with flour, take one ball at Place lard and water In a small i a time and press a small jamjar, Makos enough for one tart saucepan, and bring to the boil, 51ft flour ; approximately 6,5cm in diameter. Into Ingredients and salt Into a large bowl Make a well In i the pastry circle until you feel it hit the IGOq standard plain flour the Hour and pour in warm lard mixture. j bottom and the outer edges rise I naturally. Use your right thumb and 120g butter Mix well to combine, until mixture : fingers to raise the pastry up the side of Good pinch of salt comes together to form a dough. Knead \ the |ar. turning it constantly with your 50ml cold water for a few minutes, then form into four 125g balls and four 30g balls. Cover with i left hand, pressing, pushing and raising clingfilm and set aside in the ; the pastry up the sides of the jar until Method refrigerator overnight. : it's about 6cm in height. Gently slide 1 Place flour, butter and salt in a large : your thumb between the pastry and the mixing bowl. Using your fingertips, 2 Heat the stock until it is almost : jar. slowly rotating the Jar until the gently rub the ingredients together until boiling, then stir In the gelatine Set i pastry case releases Itself and comes they resemble rough breadcrumbs. aside overnight in the refrigerator. : away, leaving a pastry cup- Do not over-mix or the butter will begin Warm to a liquid prior to using. 6 On a floured surface, roll out the to melt from the heat of your fingers. 3 For the pie filling, place the pork, pork 2 Add water and m'x until a dough is belly, and nutmeg in a large bowl • smaller pastry balls to approximately formed, Cover with clingfilm and and mix well with your hands. Season j 9cm-dlameter circles, enough to cover refrigerate for 30 mins or overnight, with salt and freshly ground black I each pastry case and filling as a lid. Sausage, sun-diiec 3 Gently rework the pastry before using, pepper. Cover with clingfilm and set i Cover with clingfilm and set aside. taking care to enstre it remains cold aside In the refrigerator overnight. ; 7 Divide the pork pie filling into four and firm. On a lightly floured surface, 4 Take the pastry balls out of the : equal portions, roll into balls and place tomato and roll out the pastry Into a sheet about refrigerator and manipulate one large j one inside each pastry case Brush the 3mm thick or as stated in the recipe. bal at a time with your hands to soften : top Inner parts of each pastry casing potato tart it, to form a circle 6cm In diameter. i with some of the egg wash and place Makes a 22cm tart, serving 4*6 people : the pastry lids on top. Pinch the edges Ingredients j of the pastry to seal each pie, then push Poik pies Pastry Mellon Mowbrav- i the pastry top edges Inwards between 1 quantity of basic short pastry (see left) : your thumb and forefinger to create a Fining styie pons pies j crimped wavy top edge. Cut two : pencil-sized holes in the top of each one, 3 tbsp olive oil Makes 4 medium pies i brush with the rest of the egg wash. 3 onions, thinly sliced Ingiedfanta : then place the pies on a tray and put 2 cloves garlic finely chopped Pastry j uncovered in the refrigerator overnight, 3 1 i sp water 225g lard : This helps set the pastry. 2O0g waxy potatoes, peeled and 250ml water \ 8 The following day. remove the pies chopped Sausage and 500g standard plain flour, plus extra for I and place them on a baking paper-lined 350g best-quality fresh pork tomato tart dusting : oven tray Bake In a preheated oven set 1 tbsp standard plain flour 1 tsp salt I at230C/gas8for15mlns,then : 2-3 tbsp tomato pur^e Pork jelly ; reduce the heat to 190C/gas 5 and 12 sun-dried tomato halves in oil, 500ml shop-hough: pork stock | bake for a further I hour 15 mlns or chopped 3 tsp powdered gelatine Cor 6 sheets i until the pies are a dark golden brown : 1 tsp dried chilli flakes leaf gelatine, softened in cold water) i all over. : 2 tsp dried herbes de Provence Filling Sea salt and freshly ground black 500g pork shouldei. finely chopped Into : 9 Remove the pies from the oven and pepper, to taste 5mm cubes ; set aside to cool for 30 mlns. You may lOOy mascarponi! lOOg pork belly, skin removed, minced : have to recut the small holes in the top 55g lean bacon, finely chopped j In order to pour in the pork jelly Method Vz tsp frosniy grated nutmeg ; through a cone made from non stick t Make basic short pastry and bring to Saltjnd freshly ground black pepper ; baking paper (you will need to heat room temperature, If necessary Roll out Glaze • the jelly gently to loosen it for pouring). the pastry on a lightly floured surface, 1 egg beaten with 1 tbsp water, for egg ; Chill the pies in the refrigerator until the then use It to line a 22cm round tart Un wash i jelly is set. (4cm deep). Prick the base then chill or *

THE TIMES Saturday January II2014 " , Food + Drink 15 to make pies, and tarts

urn NOUN Spanish chicken pie Makes a large pic, serving 6 people api Ingredients Pastry lOUg prepared suet (available in Ihe supermarket and normally blended with flour) or margarine —> 200g self-raising flour 4 tbsp white wine Large pinch of salt Fining ~ 8 chicken thighs on the bone Salt nrui freshly gi ound pepper 2 tbsp olive oil Knob of butter 2 small red onions, chopped 2 stalks celery chopped 2 red peppers, cored, deseeded and sliced 1 fennel bulb, sliced 8 cloves garlic, chopped : Smith or Bramley Good pinch of saffron Cornish pasties . 350g frozen cranberries or mixed 2 tsp paprika i summer berries 1 large glass red wine, about 300ml Makes 4 large dinner-size pasties^ Zest and juice of 2 oranges 1 * 400g tin plum tomatoes Ingredients VS tsp Chinese fivu spire powder Glaze Pastry 3wholc star anise 1 egg, beaten, for egg wash 125g butter, chilled and diced topping 125g lard, diced 220g self-raising flour Method Good pinch of salt Good pinch of salt 1 Make the pastry by mixing the suet or 500g standard plain flour 55g caster sugar margarine, flour, white wine and salt 5 tbsp cold water 55g butter, chilled together in a large bowl until a soft Filling 100g dried cranberries, roughly dough forms. Add a little more flour If 450g skirt or chuck steak, finely chopped the dough is sticky, or wine rf it is too chopped 165ml milk dry. Knead the dough for a couple of 1 large onion, finely chopped Glaze minutes until it becomes smooth and a 3 medium potatoes, peeled and thinly 1 large egg beaten with 1 tbsp water far little elastic. Cover with clingfilm and sliced egg wash allow to chill in the refrigerator. 200g swede, peeled and finely diced_ 2 Season the chicken with salt and 1 tsp freshly ground black pepper Method pepper. Heat the oil in a large saucepan 1 tsp salt 1 Peel, core and thickly slice the apples. and fry the chicken pieces until they are Glaze Place in a large saucepan with the slightly brown. Remove from the 1 egg. beaten cranberries, orange zest and juice. saucepan and set aside. Chinese five spice and star anise over a 3 Add the butter to the saucepan and Method medium heat and very gently poach for stir In the onion, celery, red pepper and 11n a bowl, rub the butter, lard and salt approximately 15 mins until tender fennel Leave them to stew gently for into the flour with your fingertips until it Remove from the heat and set aside t3 15 mlns. stirring occasionally and resembles fine breadcrumbs. Mix in the cool. Discard the star anise before using. This tilling can be made a day in freeze (or 15 mins. Line the pastry checking that they do not burn or stick cold water to make a firm dough. Knead advance and kept In the refrigerator case with baking paper, fitting it snugly to the pan Mix In the garlic, saffron and for 2 mins on a lightly floured surface- overnight. into the corners and up the sides. paprika. After 2 mlns. pour in the red Cut into tour equal pieces, mould each Fill with baking beans or rice and wine and tomatoes- into a ball, cover with clingfilm and chill 2 To make the scone topping, place tlie bake in a preheated 200C/gas 6 oven 4 Season with a pinch of salt and a few for 20 mins. flour, salt and sugar Into a large bowl for 15 20 mlns until the pastry has grinds of black pepper. Return the 2 Mix together the tilling ingredients in a and rub in the butter with your set or turned pale brown in colour chicken to the saucepan and simmer for large bowl and set aside. Roll out each fingertips until the mixture resembles Remove the baking paper and weights, 30 mins, stirring from time to time to piece of dough on a lightly floured fine breadcrumbs. Add the dried and place the tin back in the oven make sure It does not stick. Allow the surface until large enough to make a cranberries and toss through, then for 5 mins, mixture to cool, then take the chicken 23cnvdiameter circle - use a large add the milk and mix with a wooden 2 To make the filling, heat the oil in a pieces out of the sauce. dinner plate to trim it to shape. spoon or blunt knife to achieve a soft, sticky dough. large saucepan, then add the onion, 5 Pull the chicken meat from the bones 3 Pack a quarter of the filling in the garlic and water. Cover and cook over with your fingers, discarding the skin centre of each circle. Brush the pasty all 3 Tip out the dough on to a lightly gentle heat lor about an hour or until and bones. Cut the meat Into bite-sized round the edge with beaten egg. floured surface and roll out to 2cm thick, the onion is meltingly soft but not pieces and stir it back Into Ihe sauce. 4 Draw up opposite sides so that they Using a 5cm-round cookie cutter cut coloured. Stir occasionally lo prevent Season the mixture to taste. Pour it into meet at the top. then pinch and crimp out circles of dough and set aside. ingredients catching and burning. a pie dish and set aside to cool slightly. them together to seal. Lift the pasties on 4 Spoon the fruit filling into a 25cm Remove from the heat and let cool. 6 Roll out the pastry so that it will cover to a nonstick baking tray, cut two slits in shallow, round ovenproof baking dish 3 Blanch the potatoes in boiling, salted the pie dish. Brush the rim of the dish the top of each with a sharp knife and and arrange the scone circles on top water for 1 minute, then drain and set with a little beaten egg and place the brush with the remaining egg to glaze. around the edge of the dish, slightly aside. Remove the skins from the pastry over the pie. Trim the edges, 5 Bake In a preheated 200C/gas 6 oven overlapping each other but leaving an sausages. Heat a non-stick frying pan putting aside any trimmings, and brush for 10 mins, then lower the heat to open circular gap in the middle Brush and add the sausage meat, breaking it the top of the pastry with a little egg* 180C/gas 4 and bake for a further the circles with egg wash. Bake in a preheated 220C/gas 7 oven for 20*25 up with a fork or wooden spoon as it Press the edges down using the tines of 45 mins until golden. browns. After about 5 mins. stir In a fork. mlns or until the scone circles are golden-brown in colour. Ihe flour tomato pur£ef sun-dried 7 Cut pastry shapes from the leftover tomatoes, chilli, herbs, salt and pepper pastry and decorate the top of the Cranberry ahc 5 Remove from the oven and allow to Cook for a further 5 mins. then stir in pie. Cut a hole in the top lo let steam J cool for 10 mins on a cooling rack the potato. escape and brush it all over with the rest before serving. 4 Spoon the mixture into the pastry of the egg. apple case and dol with small spoonfuls of 8 Bake in a preheated 220C/gas 7 Makes a 25cm cobbler serving Recipes taken from Pie by Dean the mascarpone and cooked onion. oven for 40 mins. Check after 15 mins. 6-8 people Brettschnelder (Jacqul Small. £25), Rough It up a little to give it a rustic If the pastry is turning golden, cover Ingredients available for £18 with free p&p from look. Bake in a preheated 220C/gas 7 it with aluminium foil and continue Fruit filling the Times Bookshop on 0845 2712134; oven for 25-30 mins or until golden. baking. lkg cooking apples, such as Granny thelimes.co.uk/bookshop