Easy as Pie

Before I begin, yes I do realise that, technically, I’ve totally failed my lent thing already but I’ve decided this week to swap Friday and Sunday round because, as an ‘adult’ and a student, my life’s rather hectic and unfortunately I don’t have the ability to decide not to do my work just to fullfil a promise I half-heartedly made very late at night after consuming a stupid amount of pizza and pancakes. So there.

Anyway, sticking on the theme of food, I don’t know about you, but I’m sick of students getting a reputation for not eating properly when the large percentage of us do. If you’re one of the few that doesn’t, Dude! You’re letting the side down! Don’t tell me it’s hard work or that you can’t afford it. What’s wrong with you? Learn to budget, jeez…

Prove it? Fine! Here’s a recipe (and Nigela Lawson spoof) for leftover pie. It goes great with vegetables (mixed, frozen, fresh or otherwise) and will totally impress your friends and family of a Sunday lunch time.

Equipment:

·         Oven-proof dish

·         Mixing bowl

·         Spoon (preferably wooden)

·         Sieve

·         Weighing Scales

Ingredients:

Pastry: (amounts may need to be changed, depending on size of pie)

·         4oz (120g) flour

·         2oz (60g) butter

·         1 or 2 tbsp water

Filling:

·         Leftover meats, stuffing, vegetables or vegetarian substitutes*

·         Gravy

·         Herbs and/or spices (optional)

* Note that these don’t have to be leftovers, often I’ll cook Quorn chicken, sausages and anything else that might as well go in there specifically for it. So long as it’s all cooked and it’s still okay to eat, it’s all good.

Yeah, see, half of that you have scattered around your kitchen anyway, don’t you? …Don’t lie.

Method:

Preheat the oven to about 200°C/400 Fahrenheit/Gas mark 6

Pastry:

·         Put small lumps or cubes of the butter in a  mixing bowl

·         Seive flower on top of this

·         Use your fingertips to rub the fat into the flour until it becomes a breadcrumb-like mixture

·         Add water a little at a time, stirring between additions until most/all the ‘breadcrumbs’ are stuck together in one big ball.

·         Mix and knead the pastry with your hands

·         Roll out to desired thickness

Most recipes say to put the dough in a bag and chill in the fridge for about half an hour but I’ve never bothered. It also says roll the pastry above... I don’t own a rolling pin here, so I kind of just stretch it out with my hands… Don’t question it; it works.

Now, if you’re making a proper pie, you’ll need to roll it out thick enough to line the inside of you dish before putting the filling in it. Usually I don’t do this and just make a top to the pie, so the filling just goes straight in the dish.

Filling:

·         Make gravy, adding in any herbs or spices to taste (I normally use rosemary, thyme, coarse ground pepper and sometimes a little paprika)

·         Cut up meat, vegetables, etc. into bite-size pieces

·         Place meats, etc. in dish and cover with the gravy

It’s up to you how thick you want your gravy, but remember it will get thicker as you cook it in the oven.

Now, you simply put your pie lid over the top and place in the oven. Depending on the size of your pie, depends on how long it will take to cook. Generally speaking, it’s ready when the pastry is a golden brown colour but if the dish I particularly deep or big, you may need to cover it in foil part way through to insure the middle is cooked through properly without burning the top.

Take it out the oven & check the pie is piping hot all the way to the middle and serve. Boom!

The real test, of course, is if everyone goes quiet when they eat it (or, alternatively, how easy it is to persuade them to do the washing up afterwards).

Leftover pastry? No problems!

·         Grate a little cheese and knead into the pastry.

·         Roll it out and cut into strips.

·         Place on baking tray and in oven until golden brown

·         Voila! Cheese straws!

Now, tell me students can’t cook. I dare you.