I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday, 19 September 2016

Ham and Vegetable Pie.



Ham and Vegetable Pie.

It's rainy, it's cold, definitely a comfort food kind of day. The sort of weather we associate with Britain and what could possibly be more British than a pie? Turning leftover ham from my daughter's birthday party into a delicious, homely and rustic meal. I have made my own puff pastry, it's deliciously flaky and light but shop bought is absolutely fine.

   For the pie filling.
In a large saucepan, with a tablespoon of olive oil, fry
-1 large sliced onions,
-2 cloves chopped garlic,
-200g chopped carrots,
-200g chopped celery,
-350g potatoes, cut into chunks,
-plenty of black pepper,
-1/2tsp salt,
-1tsp cornflour.
Cook, stirring occasionally until the vegetables have softened, around 5 minutes, add
-700g ham chunks.
Mix well, add
-500ml ham stock.
Leave to cook for 5 minutes.
Spoon into a deep oven proof dish (mine is 21x30cm)
Leave aside until needed.

   For the puff pastry.
Leave 250g block of butter to soften.

In a food processor, put in
-30g butter,
-250g plain flour,
-1/2tsp salt,
-120ml water.
Process until a dough is formed.
Tip onto a floured surface.
Knead briefly.
Wrap in cling film and refrigerate for 20 minutes.

Place cling film on you work surface.
Place 220g butter on it.
Cover with cling film. 
Roll the butter out to
-9cm in height, 
-8cm wide. 
Leave aside, at room temperature, until the dough is ready.

When ready, roll the dough out to
-30cm in height, 
-10cm wide.
Remove the cling film from the butter.
Place the butter in the centre of the dough.
Fold bottom 1/3 of dough over the butter.
Fold the top 1/3 over the butter.
Turn the dough so that the short end is facing you.
Roll the dough out to
-30cm in height,
-10cm wide.
Fold bottom 1/3 of dough over the butter.
Fold the top 1/3 over the butter.
Wrap in cling film
Refrigerate for 30 minutes.
Repeat this process 6 times.

   When ready. 
(You will need 400g of pastry for this recipe, leaving 200g)
Roll the pastry to 1/2cm in thickness or big enough to cover a 21x30cm baking dish.
Place the rolled pastry over the pie dish.
Brush with milk.
Bake for 45 minutes at 200c fan forced.


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