…. for
New Year that is.
If you've decided to put up the shutters and get to that box set
you've been promising yourself or may be a couple of friends are
joining you for a leisurely supper here's a thought of the “keep it
simple” variety.
Here's my Cpop (cheese, potato and onion pasty) – boring, ordinary,
I hear you say, no I reply.
Cpop
1 large onion, finely chopped
500g Charlotte potatoes, cooked, peeled and cut into small dice
1 puff pastry sheet – 320g
1 egg, beaten
300g grated mature cheddar cheese
1 heaped tbsp dried parsley
2 tbsp dijon mustard
black pepper
sprinkle of salt
Pre-heat oven 200c/180fan/Gas 6
Serves 4 generous portions
Place the potatoes in a large bowl and add a sprinkle of salt.
Add the cheese, onion, parsley and mustard, season with black pepper
and mix thoroughly.
Unroll your pastry onto a sheet of baking parchment.
Place the mixture on the lower half of the pastry sheet. Brush
the edges of the pastry with the beaten egg, holding the baking
parchment, fold the pastry over the filling and glue the edges. Use
a fork to seal. Make two incisions in the top of the pasty and egg
wash. Bake for 20/25 minutes. Check after 20, your pasty should be
golden brown.
This pasty freezes well.
Here are three photos that I hope will help you on your way.
Serve it with the winter coleslaw or, shred red cabbage and carrots,
chop spring onions, et al and make your own aioli – try this recipe
on for size :
Aioli
2 large tsps of garlic paste
2 egg yolks
½ tsp dijon mustard
½ tsp salt
60ml extra virgin olive oil
180ml rapeseed oil
black pepper
drop of water – 2 tbsps
Pop the garlic paste, egg yolks, mustard, salt and water into a
food processor, mix well. Gradually add the olive oil and the
rapeseed oil. You should get a pale “emulsion” that looks like
mayonnaise but tastes much better. Adjust seasoning to taste.
I think we'd be fibbing if we didn't admit to loving comfort food and
this is a perfect supper on the sofa with the box set – preferably
with the food served on a plate!
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