Helmi’s cold pastry is the bomb, so flaky and buttery it’s a party in the mouth. Perfect for both sweet and savoury fillings, it may be a bit of hard work in the making, but totally worth it.
- 1¼ cup self-raising flour
- 175g butter
- ¾ cup milk
- This is a cold pastry method, it is quite simple but must be kept COLD. So keep this in mind and put the bowl back into the fridge whenever you are away from it for more than a minute.
- Chop the cold butter into small squares and sift the flour into the bowl.
- Stir with a knife (to keep it cold) until it is mixed as well as your wrists will manage, leaving a few small chunks is ok.
- Stir in the cold milk with the knife, first just using half of the milk and then add little by little (I only used about half a cup) until the pastry comes together and is not sticking to the sides. DO NOT KNEAD the pastry.
- Divide it into two equal pieces (one for the pie base and one for the lid) and put one back in the fridge.
- Roll out the pastry with a rolling pin (if you have one of those clever ones that can be filled with ice to keep cool, then do it) on lightly floured baking paper, being generous with the flour to stop the pastry from sticking.
- Using the paper flip the pastry into the base of the pie dish and trim the edges. Fill the base with the COLD filling then stick it back in the fridge.
- Roll out the the pie top and lay on the rest of the pie, wetting the edges with the remaining milk to stick the lid to the base and pinch together.
- Cut slits into the top and brush with remaining milk.
- The cold pie made with cold pastry and filled with cold filling must go into a preheated oven and cooked at 160C for 40 minutes.
- You will need to keep an eye on it, initially I cooked mine on 180C and that was too hot and cooked the pastry unevenly. You know your oven best so adjust the temp/time as you see fit.
- When the pastry is browned, it is ready. I used a pyrex dish so that I could see the pastry browning on the bottom as well as the top. Good luck, it isn’t easy 🙂
- 500g chicken
- 1 onion
- small tin of corn kernels
- 2 shallots (spring onions UK)
- half a stalk broccoli
- 1-2 cups chicken stock
- 1 tbsp cornflour
- Gently fry onions and add the chicken, cut into nice and small pieces.
- Mix the cornflour into the stock and add to the pan when chicken is browned.
- Add the veggies and let simmer for 5 minutes.
- Cool and transfer into the fridge.
Beef and Mushroom
Anything using leftover meat
Apple (Kj’s lush Apple pie using Helmi’s pastry pictured above)
Apple and Rhubarb
Pear and Strawberry