Here’s my mushroom, cheese and leek pie. I’m extremely happy. It’s only the second or third time I’ve made pastry by hand. I usually use Maggie Beer’s sour cream pastry which you blitz in a blender. Also it’s the second time I’ve tried to make a lattice, and thanks to a Youtube lesson, it worked!
The recipe is based on a recipe by Samantha Coutts in Delicious magazine, May 2017.
750g plain flour
1 tsp white pepper
2 tsp salt
200g salted butter, chopped
4 tbsp sour cream
3 tbsp apple cider vinegar
Mix the flour, pepper and salt together. With your hands or in a food processor, mix in the butter and lard until you get uneven crumbs. Put in a bowl and make a well in the centre.
Mix sour cream and cider vinegar, then add 4 tbsp iced water. Pour into the well and use a knife to make slices in the flour to mix it all together. Move to a floured surface and knead it into a ball. Don’t overwork it. Wrap in cling wrap and put back into the fridge for at least an hour.
I need to say that I had heaps of dough left over….