| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 200 |
g |
Soft flour; sieved |
| 1/2 |
ts |
Salt |
| 100 |
g |
Unsalted butter |
| 3 |
ts |
Water |
| 1 |
|
Onion; peeled and diced |
| 100 |
g |
Carrots; diced |
| 150 |
g |
Chestnuts; cooked and peeled |
|
|
Assorted mushrooms; (shitake, caps, |
|
|
; oyster, Chanterelle |
|
|
; etc) |
INSTRUCTIONS
PASTRY
FILLING
Grease a 1.2l bowl or 4 small pudding bowls and keep aside. In a heavy
based frying pan sweat off the onion and carrots. Add the rest of the
ingredients for the filling.
Place flour into a bowl and add the salt and fat rubbing in until it forms
the consistency of breadcrumbs.
Add the water to make a dough and knead lightly. Place in the refrigerator
for 10-15 minutes to firm up. Roll out the dough and line the basin with
the dough pressing around the base and sides.
Spoon the filling in and roll out the remaining dough to form a lid. Seal
the edges and trim.
Cover the pastry lid with paper, then foil. Stand in a large saucepan and
half fill with boiling water. Simmer the pudding for around 11/2 hours. Top
up with water occasionally to prevent it from burning.
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