Tag Archives: shortcrust

Pumpkin Pie

26 Oct

I love pumpkin pie so much, this is possibly my favourite pudding ever!! The first time I ever tried this was when one of my brothers went to his friends Halloween party and brought some back. The flavour of pumpkin and nutmeg is just brilliant. Served hot or cold this is such an awesome autumn treat for everyone!

PumpkinPie

Ingredients:
350g Plain flour
1tsp Ground cinnamon
200g Butter
150ml Cold water

1000g Pumpkin purée
410g(1tin) Evaporated milk
2 Eggs
170g Muscovado
1tsp Ground cinnamon
1tsp Ground nutmeg
1tsp Ground ginger

Estimated time: 65 minutes

Directions:

Pastry first 🙂 weigh your flour, cinnamon and butter into a bowl and either rub together by hand, or use a mixer. Once the mix resembles bread crumbs slowly add cold water, mix this together until a dough forms. If it’s too dry add a bit more water! Wrap this pastry in cling film and leave in the fridge for 15 minutes.

PumpkinPie1

Meanwhile peel and chop your pumpkin, scraping out the seeds and stringy bits. Weigh your pumpkin into a large saucepan and fill with water, just enough so the chunks are covered. Bring this to the boil and then simmer for about 10 minutes or until the pumpkin is tender.

Drain the water and mash the pumpkin chunks in a big bowl. Drain off any excess water that appears. Leave the pumpkin to one side to cool a bit.

PumpkinPie2

In another bowl weigh your evaporated milk, sugar and spices, mix in the two eggs making sure everything is well mixed. This mix will smell amazing!! Make sure it’s well mixed before stirring in your mashed pumpkin.

By now the pastry will be rested but not too hard so rolling it will still be easy. Take the pastry and roll it out on a floured surface to roughly half a cm thick. Make sure you roll enough to cover your pie tin!

PumpkinPie3

Carefully roll the pastry onto the rolling pin (don’t press down on the pin or you will just roll the pastry into itself!) and place it over your greased pie tin. Gently press the pastry into the edges and sides so that there are no holes.

Pour the pumpkin pie mix into the pastry case, as full as you can safely get it before putting it into the oven at 180c for 40-45 minutes. The pie is done when a knife or skewer comes out clean.

PumpkinPie4

Serve this with cream or ice cream, hot or cold! I hope you all love this autumny pie as much as my family do, it is such a treat and everyone falls in love with it, it makes you enjoy the fact that the nights are getting colder and darker! And let’s face it, everyone loves a bit of pie!!! Enjoy everyone 🙂

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Shortcrust Pastry

14 Aug

This pastry is not only tasty but so versatile, it is used for practically everything. From quiche to pies this pastry can do it all! This is a simple family recipe that my mum has been making for years, we all love it in a good pie and the knowledge that there’s always pastry in the freezer is always good!!!

ShortCrust_Pastry

Ingredients:
250g Plain flour
1tsp Salt
110g Butter
70ml Cold water

Estimated time: 40 minutes

Directions:

Weigh your flour, salt and cubed butter into a bowl. Mix these all together until bread crumbs form. This can be achieved either by using a freestanding mixer with a paddle attachment, or by simply rubbing the butter into the flour by hand. Either work and either will do 🙂

ShortCrustPastry

Once the mix has formed breadcrumbs slowly and carefully start to add the cold water. You only want enough to bring the dough together, too much water will give you a sticky dough and it will be so hard to work with!!

ShortCrustPastry1

Once the dough has come to get her empty it out onto the table, knead it together if the dough has not completely formed. Now shape it into a rough square and wrap in cling film.

Place this in the fridge and allow to rest for at least 20 minutes before rolling out to use. At this stage it can also be put in the freezer to be used at a later date which is always handy!!

This pastry should be baked at 170c for about 15-20 minutes depending on the thickness of the pastry. Thicker pastry will take a lot longer to cookthan thin. When the pastry is down it will be a nice golden colour and crisp on top.

ShortCrust_Pastry

There you are, another much used pastry that is so simple to make 🙂 but so useful to know! Hope you like it everyone!

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