AWW FOOD • ISSUE FIFTY TWO 53
Exclusive Cookbook Extract
TEST
KITCHEN
NOTES
Cream cheese pastry
can be made a day ahead
and refrigerated.
Vegetarian worcestershire
sauce is available from
some major supermarkets
and online; check the label
to ensure that it does not
contain anchovies. You can
use tamari instead.FENNEL “SHANK” PIES
PREP + COOK TIME 2 HOURS 15 MINUTES
SERVES 4
4 large fennel bulbs (2.2kg)
2 tablespoons olive oil
1 large onion (200g), sliced thinly
2 large carrots (360g), chopped finely
¼ medium celeriac (190g),
chopped finely
4 cloves garlic, sliced thinly
¼ cup (70g) tomato paste
2 tablespoons vegetarian
worcestershire sauce (see notes)
2 teaspoons dijon mustard
2 tablespoons finely chopped thyme
2 tablespoons finely chopped
rosemary
½ cup (125ml) red wine
2 cups (500ml) vegetable stock
400g can diced tomatoes
400g can cannellini beans,
drained, rinsed
CREAM CHEESE PASTRY
2 cups (300g) plain flour
1 tablespoon thyme leaves
200g cold butter, chopped
100g cream cheese, chopped
2 tablespoons cold water
1 Preheat oven to 190°C/170°C fan.
2 Trim top of fennel bulbs, leaving
one of the centre stalks protruding.
Using a paring knife, remove core
from base of each fennel, by rotating
the tip of the knife in a circular
motion. Trim base slightly, so that
fennel bulb sits level.
3 Divide fennel among 4 x 2½−cup
(625ml) ceramic pie dishes. Roast for
40 minutes or until fennel is starting
to soften.
4 Meanwhile, make the cream
cheese pastry.
5 Heat oil in a large heavy−based
saucepan over medium heat. Cook
onion, carrot, celeriac and garlic,
stirring occasionally, for 6 minutes or
until starting to catch on base of pan
and caramelise. Add tomato paste,
sauce, mustard and herbs; cook,
stirring, for 2 minutes or until dry
and fragrant. Add wine; cook,
stirring, until reduced by half. Add
stock, tomatoes and beans; bring to
the boil. Reduce heat to low; cook for
15 minutes or until thickened, season
to taste. Divide bean mixture among
dishes, spooning it around fennel.
6 Roll a portion of pastry out on
a lightly floured work surface until
4mm thick. Cut a 2cm hole in the
centre of pastry. Carefully lift pastry
over fennel bulb, positioning it so
the fennel stalk protrudes through
pastry. Trim excess pastry from edge;
crimp pastry edges, using index
finger and thumb. Cover fennel
stalks with foil to prevent burning.
Repeat with remaining pastry.
7 Bake pies for 40 minutes or until
a knife inserted into fennel slides in
easily and pastry is crisp and golden.
Season with salt; serve.CREAM CHEESE PASTRY
Process flour, thyme and a pinch
of salt until combined. With motor
operating, add butter and cream
cheese. Add the water; process until
mixture just comes together to form
a dough. Transfer pastry to a floured
work surface, form into a smooth
ball. Divide into quarters; flatten
each into a disc. Wrap each portion
in plastic wrap, refrigerate for
30 minutes.