I made these delicious little pastries to take out for a quick picnic on the beach. The weather wasn't great, but the food did not disappoint in any way.
Here are the Marmite links I promised:
• What is Marmite?
• Marmite Dynamite Limit...
Recipe notes:
Ingredients
For the filling:
150g Red split lentils
1 Medium onion
1 Large carrot (or several small ones!)
1 Stick celery
1 Sweet red pepper
3 Rashers (slices) smoked streaky bacon
2 Cloves garlic
400g Tinned tomatoes
350ml water (you might need more or less)
1 Heaped teaspoon sweet paprika
½ Teaspoon ground cumin
Small pinch of saffron
1½ Teaspoons bouillon powder (or a stock cube)
(Optional) ½ Teaspoon Marmite (omit if your stock cube is salty)
Herbs: Thyme, Rosemary, Sage, Bay, Savory, Basil (or 1 heaped teaspoon mixed dried herbs)
For the crust:
350g Plain flour
150g Butter (cold)
75g Mature cheddar cheese (or other well-flavoured cheese)
½ Teaspoon Cayenne pepper (or hot paprika or chilli powder)
½ Teaspoon Smoked paprika
About 100ml ketchup
Cold water (a small amount only to bind the dough)
1 Egg (for glazing)
Method to make the filling:
Chop all the vegetables into small dice, fry together with the bacon (cut into small pieces)
Add the herbs and spices and fry for a little longer.
Add the other filling ingredients and either simmer in a covered pan, or cook in a slow cooker, until the lentils are tender.
Leave to cool (ideally, this is best prepared the day before).
To make the pastry:
Add the spices to the flour
Cut the butter into small cubes and rub it into the flour - you can use a pastry blender, your fingertips, or pulse it in a food processor
Add the spices to the
Grate the cheese and gently mix it into the flour (trying not to break up the grated cheese strands)
Add the ketchup and mix together. Add cold water in very small quantities until it all begins to come together into a dough
Turn onto a floured surface and squeeze together (try not to fold and knead - it will be OK if you do, but you will lose the marbling of the cheese pieces)
Cut the dough into portions - it's really up to you how big or small you want them.
Form each portion into a ball, roll it out into a rough circle - roll to about 4mm thick
Place a spoonful of the filling off centre on the rolled dough. Moisten the edges of the dough and fold it over, pressing lightly to seal the edges together.
Trim off any excess pastry, then crimp either by pressing down with a fork, or by turning over the edge to make a neat edge
Place on a lined baking tray, brush with beaten egg, pierce a couple of vent holes.
Bake at 200C (400F) until crisp and golden.
Allow to cool a little (they are very fragile when first baked), then transfer to a wire rack.
The contents will be VERY HOT - these pastries are best eaten after about half an hour of cooling.
28 май 2021
