ofthesquare,thenfoldthebottomthird
upandthetopthirddown(asif folding
a letter)toenclosethefillingcompletely.
Youwillhavea 3-layered30cmx 10cm
rectangle.Coverwitha dampteatowel
andrestinthefridgefor 10 minutes.
Combineextraeggandextramilkin a
bowlwitha pinchofsalt flakes and lightly
whiskwitha fork.
Usea rollingpintorollthefilleddough
awayfromyoutocreatea 5mm-to
6mm-thick,25cm-widex 30cm-deep
rectangle.Cutdoughinto 10 vertical
strips,rolleachstripintoa spiraland
placein muffinpans.Coverthetrays
looselywithplasticwrapandstand for
1 houroruntilbunshaverisen.
Preheattheovento180°C.Place
a roastingpaninthebottomofthe
ovenandcarefullypourboilingwater
intopantogeneratesteamwhilebaking.
Brusheachrisenbunwitheggwash.
Transfermuffinpanstooven,bakebuns
for 15 minutes,thenrotatetraysand
bakefora further2-3 minutes or until
goldenbrown.
Meanwhile,tomaketheglaze,place
jamandmarmaladein a smallsaucepan
with1 tbswateroverlowheat.Simmer
gently,stirringoccasionally,for
5-10minutesoruntilsmooth.Keep
warm.Removebunsfromovenand
lightlybrusheachwithglazewhilestill
hot, then sprinkle with demerara sugar.
CORNISHPASTY
MAKES 8
“Mygranmadepastiesusinggoodskirt
steakwithonion,potato,swedeand
generousseasoning– greatingredients,
simplyhandled,cancreateamazingfood.”
Begin this recipe at least 3 hours ahead.
PASTYPASTRY
42 / 3 cups(700g)plainflour
130gcoldlard,cutintosmallpieces
130gcoldunsalted butter, cut into
1cmpieces
1 egg, lightly beaten
FILLING
400gonion,cutinto1cmpieces
280g swede, cut into 1cm pieces
280gflourypotatoes, cut into
1cmpieces
600gskirtsteak, cut into
1cmpieces
2 tsp white pepperForthepastry,combinetheflourand
1 tspsaltflakesin a largemixingbowl.
Addthelardandrubin withyourhands
untilwellcombined.Addthebutterand
rubinuntilit hasbrokenupbutthere
arestillpea-sizedlumpsofbuttervisible.
Pourin 360mlicedwaterand,usingyour
hands,combinetoforma softdough
(leavebigstreaksofbutterrunning
throughthedough).Enclosethepastry
in plasticwrapandchillfor 2 hours or
preferablyovernight.
Forthefilling,combinethevegetables
andbeefin a largebowl(don’tseason
thefillinguntilreadytoassemblethe
pastiestoavoidthesaltdrawingwater
out;youwantthemoisturetobereleased
duringcooking, to create the gravy inside
thepasty).
Preheattheovento190°Candline
2 bakingtrayswithbakingpaper.
Generouslyflouryourworksurface(this
allowsthepastrytorelaxasyourollit).
Removepastryfromfridge,divideit into
8 equalpieces,thenrolleach piece into
circlesabout4mmthick.
Seasonthefillingwith3 tspsaltflakes
andthewhitepepper,andstirto
combine.Dividethefillingbetweentop
halvesofpastryrounds,leavinga 2cm
borderfromthetopedgeofeachround.
Brushthepastryborderwitheggwash,
thenfoldthebottomhalfofthepastry
roundoverthefillingsothepastryedges
meet.Crimpedgestogetherwithyour
thumbandforefingertoforma seam
alongthesideofthe pasty and brush
witheggwash.
Dividepastiesbetweenpreparedtrays,
leaving5cmbetweeneachpastysothey
bakeevenly.Cuta smallslitin thetop
ofeachpastytoallowsteamtoescape
whilebaking.Bakefor 10 minutes,then
lowerovento160°Candbakefora
further 50 minutesoruntilpastiesare
deepgoldenbrown. Rest for 10 minutes
before serving.TREACLE& OAT SODA BREAD
MAKES1 LOAF
“Oneofthejoysoftravellingaround
Europeis samplingbakedgoodsfrom
differentcountriesorevenregions,and
traditionalIrishsodabreadis rightup
there.Thisversionincludestreacle,
honeyandoats,whichgivea bitof
richnessandcomplexityofflavour.It’s
greatwitha heartystewona coldwinter’s
evening,butmyfavouritewaytoeatit is
slatheredwithexcellent butter and a
sprinkle of sea salt.”190gplainflour
190gwholewheatflour
115grolledoats,plusanextra small
handfultosprinkle
10gbicarbonate of soda
35gtreacle
35mlrunnyhoney
390g buttermilk, plus extra to brushPreheattheovento200°C.Greasea
26cmx 10cmx 7cmloaf pan and line
withbakingpaper.
In a largebowl,combineflours,oats,
2 tspsaltflakesandbicarb.Combine
treacle,honeyand buttermilk in a
separatebowl.
Makea wellin thedryingredientsand
pourin wetmixture.Usingyourhands,
bringtogetheruntiljustcombined(you
wanttomakesuretherearenopockets
offlour,butbecarefulnottoovermix;the
doughshouldbesuperstickyandnot
verypliable– unlikea sourdough or
yeastedbreaddough).
Usinga spatula,scrapethedoughinto
preparedpan.Usingwetfingers,spread
thetopuntileven.Brushthetopwith
extrabuttermilk,thensprinkleoverextra
oats.Coverthepanwithfoil,leaving
enoughspacefortheloaf to rise without
touchingthefoil.
Bakefor 25 minutes,thenremovethe
foilandbakefora further 20 minutes.
Testtoseeif theloafis cookedby
removingit fromthepanandtappingthe
loaf’sunderside– it shouldsoundhollow.
Returntothepantocoolfor 20 minutes,
thenturnoutontoa wirerackandstand
to cool for 1 hour before serving.