Cakes & Bakes: Blueberry pie

Slice of home-made blueberry pie | H is for Home

It’s been almost six months since I last posted a pie recipe on Cakes & Bakes. I’ve righted that wrong this week with a blueberry pie.

Blueberry pie pastry dough | H is for Home Uncooked blueberry pie pastry case | H is for Home

Blueberries, sugar & spice | H is for Home

My recipe is a hodgepodge of three others. The blueberry pie filling is from my vintage 1950s Betty Crocker cookbook, Dinner for Two; the sweet pastry is from Dorie Granspan’s Baking: From My Home to Yours and the crème anglaise is from that catering college staple, Ceserani & Kinton’s Practical Cookery.

Blueberry pie pastry case and sugared blueberries | H is for Home

Much as I enjoyed this bake, if I were to make another blueberry pie, I’d do it a little differently.

Home-made blueberry pie and lid | H is for Home

Firstly, the blueberry pie filling was WAY too sweet for my taste. Perhaps it wouldn’t have tasted so sweet if the pastry I’d used had been just a plain shortcrust.

Uncooked home-made blueberry pie | H is for Home

Secondly, the filling recipe calls for ½ teaspoon of cinnamon; Justin liked it, but it just didn’t work for me.

Crème Anglaise ingredients | H is for Home

Thirdly (and lastly), I had my first slice with crème anglaise and my second (not straight after, obviously 🙂 ) with double cream. I much preferred the latter version.

Home-made blueberry pie | H is for Home

Perhaps I’ll test my 3rd portion with vanilla ice cream – all in the name of research on behalf of our readers, of course!

Blueberry pie
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For the pastry
  1. 400g/14oz plain flour
  2. 120g/4oz icing sugar
  3. pinch of salt
  4. 250g/9oz very cold butter
  5. 2 egg yolks
For the filling
  1. 125g/4½oz caster sugar
  2. 30g/1oz plain flour
  3. ½tsp teaspoon ground cinnamon
  4. 375g/13oz blueberries
  5. 2 tbs butter
For the crème anglaise
  1. 300ml/½pt milk
  2. 25g/1oz caster sugar
  3. 2 egg yolks
  4. 2-3 drops vanilla extract (I used ¼tsp vanilla bean paste)
  5.  
  6. Home-made blueberry pie ingredients
  7.  
For the pastry
  1. Put the flour, icing sugar and salt in the bowl of a food processor and pulse a couple of times to combine
  2. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine
  3. Stir the eggs, just to break them up, and add it them little at a time, pulsing after each addition
  4. When the eggs are in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds
  5. Just before your pastry reaches this clumpy stage, the sound of the machine working the dough will change, so listen out
  6. Turn the dough out onto a work surface. Very lightly and sparingly - make that very, very lightly and sparingly - knead the dough just to incorporate any dry ingredients that might have escaped mixing
  7. Butter the pie dish and press the dough evenly along the bottom and up the sides of the dish and over the rim. Don't be stingy - you want a crust with a little heft because you want to be able to both taste and feel it. Also, don't be too heavy-handed - you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don't want to press so hard that the crust loses its crumbly shortbread-ish texture
  8. Freeze the pastry for at least 30 minutes, preferably longer, before baking
  9. Preheat the oven to 175ºC/375ºF/Gas mark 4
  10. Butter the shiny side of a piece of aluminium foil and fit the foil tightly against the pastry
  11. Bake the pastry for 25 minutes, then carefully remove the foil. If the pastry has puffed up, press it down gently with the back of a spoon
  12. Bake for another 3 to 5 minutes. Allow to cool before adding the pie filling
For the filling
  1. Combine the sugar, flour and cinnamon
  2. Stir in the blueberries
  3. Turn into pastry-lined pie dish and dot with butter
  4. Roll out the remaining piece of pastry into a round and, using the rolling pin, carefully lower the pastry over the filling
  5. Press the pastry lid into the pastry bottom either with your thumbs or a fork. Trim the excess and brush the top with a little milk
  6. Bake at 175ºC/375ºF/Gas mark 4 for 25-30 minutes or until crust is brown and juice just begins to bubble through slits in the crust
For the crème anglaise
  1. Boil the milk in a medium-sized saucepan. Allow to cool a little
  2. Mix yolks, sugar and vanilla in a basin before adding to the milk
  3. Put the saucepan back on a low heat and stir with a whisk or wooden spoon until the desired thickness. Do NOT boil
  4. Pass through a fine sieve into a serving jug
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Apricot dartois

Slice of home-made apricot dartois | H is for Home

I’ve been looking at a tin of apricots in our store cupboard for about 2 years. Every time I opened the door it said, “use me, use me”, but I always reached for something else. But not this week – it was finally the apricots’ time!

Frangipane ingredients | H is for Home Home-made frangipane | H is for Home

I decided on a recipe from Michel Roux’s Desserts: A Lifelong Passion and made an apricot dartois.

Ready-made puff pastry | H is for Home

Dartois is traditionally two layers of puff pastry with a sandwiched layer of frangipane or jam. It can occasionally contain a savoury filling.

Making an apricot dartois base | H is for Home

It’s quite a simple recipe – especially if you’re using ready-made puff pastry – and the pastry cutting is very straightforward too. Don’t be put off by the precision! The amount of frangipane made in the given recipe is HUGE! I halved the recipe (what’s half of 5 eggs? I just used 3 medium-sized ones) it still made half a kilo of the stuff. I set aside the 150 grams needed for the recipe then portioned up the rest into small lidded tubs and froze it all for use at a later date.

Making an apricot dartois pastry lid | H is for Home

The resulting dartois is very attractive and very delicious. I don’t think it would look out of place in a French patisserie’s shop window!

Uncooked apricot dartois | H is for Home

I used tinned apricots, but peaches, pears, plums or figs also work really well. If you’ve got fresh fruit, you can easily poach it beforehand in syrup.

Cooked home-made apricot dartois | H is for Home

Serve warm or cold with a fruit coulis, cream or ice cream.

Apricot dartois
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For the frangipane [Makes 1.15kg/2lbs 10oz. I halved the recipe and still had enough for 3 portions]
  1. 250g/9oz butter, at room temperature
  2. 500g/1lb 2oz 'tant pour tant' (equal quantities of ground almonds and icing sugar sifted together)
  3. 50g/2oz plain flour
  4. 5 eggs
  5. 50ml/2 fl oz rum (optional)
For the dartois
  1. 1 500g pack of ready-made puff pastry (or you could make your own)
  2. 150g/5oz frangipane
  3. eggwash (1 egg yolk mixed with 1 soup spoon of milk and a pinch of salt)
  4. 1 tin apricot halves, drained (or you could poach your own)
  5. Icing sugar for dusting
  6.  
  7. Home-made apricot dartois ingredients
  8.  
To make the frangipane
  1. Beat the butter until very soft
  2. Still beating, add the tant pour tant and flour
  3. Add the eggs - one at a time - beating well between each addition until the frangipane is light an homogeneous
  4. Stir in the rum
To make the dartois
  1. On a lightly floured work surface, roll 225g/8oz of the pastry into a 27cm x 12cm/11" x 5" rectangle
  2. Roll this pastry around the rolling pin, then unroll it on to a baking sheet lightly dampened with cold water. Prick the pastry with a fork
  3. Using a spoon, spread the frangipane along the length of the pastry leaving a clear 2cm/¾" border on either side
  4. Brush these pastry borders with eggwash
  5. Pat dry the apricots and arrange them on the frangipane
  6. Roll out the remaining pastry into a 27cm x 13cm/11" x 5½" rectangle
  7. Fold the pastry in half lengthways without applying pressure
  8. Make incisions down the length of the pastry about every 4mm/⅙" with the heel of a chef's knife, leaving a 2cm/¾" strip intact on the two outside edges
  9. Unfold the pastry into its original shape and drape it over the rolling pin and unroll it on to the apricot-filled rectangle
  10. Lightly press the edges together with your fingertips and refrigerate the dartois for 30 minutes
  11. Preheat the oven to 175ºC/345ºF/gas mark 4
  12. Using a chef's knife, trim off about 3mm/⅛" in pastry along the length of the rectangle
  13. Delicately and sparingly brush the top of the pastry with egg wash
  14. Liberally brush the sides with more egg wash
  15. With the tip of a small, sharp knife, make light, diagonal incisions in the borders, then along the edges
  16. Bake for 25 minutes. Increase the temperature to 195ºC/380ºF/gas mark 6, dust the dartois with icing sugar and return it to the oven for 1-2 minutes, or place it under a hot salamander/grill for a few seconds until beautifully glazed
Notes
  1. Roux recommends serving it with a little jug of red fruit coulis. I prefer it with pouring cream.
Adapted from Desserts: A Lifelong Passion
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Rhubarb and custard tart

Home-made rhubarb and custard tart | H is for Home

One of the things that Todmorden is famous for is Incredible Edible, a group of local people who have started something of a revolution, growing food in public places in & around the town centre.

Incredible Edible rhubarb, peas, onions and chives growing in Todmorden Train Station car park

There are vegetables outside the police station and local community college, herbs along the canal tow-path and in the train station and an apothecary garden in the grounds of the health centre.

Stalks of rhubarb with metal colander

Everything is free for anyone to come along and help themselves – or even do a little weeding and clearing if the fancy takes them!

Measuring jug with eggs, custard powder and vanilla essence

The train station is on one of our daily dog-walking routes and it’s been lovely watching the progress of the peas, red onions, chives and the like.

Making custard

This week, along with the dog, I left the house with a pair of scissors and a carrier bag and cut a few stems of rhubarb – to use in a rhubarb and custard tart.

Pouring custard on tart pastry base

Rhubarb & custard is a classic British combination as is baked custard tart. I’ve put them together and come up with a delicious dessert.

Sticks of rhubarb in custard

I used the same pastry recipe as last week’s pear tart and made sure to add a tad more sugar than normal to the custard recipe… and a tablespoonful of Bird’s Custard Powder.

Home-made rhubarb and custard tart | H is for Home

The sweetness of the custard and the tartness of the rhubarb worked incredibly well – I’ll be making this one again before the end of the rhubarb season.

Rhubarb and custard tart
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Cook Time
40 min
Cook Time
40 min
For the pastry base
  1. 200g/7oz plain flour
  2. 60g/2oz icing sugar
  3. pinch of salt
  4. 125g/4½oz very cold butter
  5. 1 egg yolk
For the custard
  1. 400ml/14 fl oz double cream
  2. 100ml/3½ fl oz creamy milk
  3. 2 eggs, plus 2 yolks
  4. 100g/3½oz caster sugar
  5. 1tbsp custard powder
  6. 1tsp vanilla essence
  7.  
  8. Home-made fat rascals ingredients
  9.  
For the pastry base
  1. Put the flour, icing sugar and salt in the bowl of a food processor and pulse a couple of times to combine
  2. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine
  3. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition
  4. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds
  5. Just before your pastry reaches this clumpy stage, the sound of the machine working the dough will change, so listen out
  6. Turn the dough out onto a work surface. Very lightly and sparingly - make that very, very lightly and sparingly - knead the dough just to incorporate any dry ingredients that might have escaped mixing
  7. Butter the tart tin and press the dough evenly along the bottom and up the sides of the tin. Don't be stingy - you want a crust with a little heft because you want to be able to both taste and feel it. Also, don't be too heavy-handed - you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don't want to press so hard that the crust loses its crumbly shortbread-ish texture
  8. Freeze the pastry for at least 30 minutes, preferably longer, before baking
  9. Preheat the oven to 175ºC/375ºF/Gas mark 4
  10. Butter the shiny side of a piece of aluminium foil and fit the foil tightly against the pastry
  11. Bake the pastry for 25 minutes, then carefully remove the foil. If the pastry has puffed up, press it down gently with the back of a spoon
  12. Bake for another 3 to 5 minutes, then transfer the pastry case to a cooling rack; keeping it in its tin
For the custard
  1. In a heavy-bottomed saucepan, slowly bring the cream and milk to a simmer
  2. In a large, heat-proof measuring jug, whisk together the eggs, yolks, sugar, custard powder and vanilla essence
  3. Pour the hot cream & milk mixture into the bowl, whisking continuously
  4. Carefully strain the custard on to the cooked pastry base (don't overfill)
  5. Slice the rhubarb into lengths and place into a pattern in the custard
  6. Carefully put the tart tin into the oven (rearrange the rhubarb lengths if they drift in the liquid during the move!)
  7. Bake for 40 minutes or until the top begins to brown
  8. Remove from the oven, sprinkle a little granulated sugar over the top and allow to cool on a wire rack before slicing and serving
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes : French pear tart

Slice of home made French pear tart | H is for Home

It takes quite a few stages to make this French pear tart but it’s well worth the time and effort. If you don’t think you’ll have the time all in one day to do it, you can prepare most of it well in advance and bring it all together on the day you plan to bake & serve it.

Sweet tart dough ingredients in a food processor bowl | H is for Home Mixed sweet tart dough ingredients in a food processor bowl | H is for Home

You can whiz up the pastry, press it into the tart tin and freeze it… weeks in advance.

I must admit, it has got to be – by a country mile – the most delicious pastry I’ve ever made!

Peeled pears and squeezed lemon

You can cut corners (and time) by using tinned pears or simply omitting the poaching stage if using fresh fruit.

Almond cream in a food processor bowl with bottle of rum in the background | H is for Home

The almond cream can be made a couple of days before and left covered & chilled in the fridge until just before it’s due to be put in the oven.

Almond cream in sweet pastry case | H is for Home

My rectangular tart tin is so large that I had to double up the almond cream recipe and cut the pears into quarters rather than halves.

French pear tart before being put in the oven | H is for Home

The resulting tart is very attractive (not to mention photogenic!) and can be cut so each person gets a neat slice of pear.

Home made French pear tart | H is for Home

It’s moist and sweet – sweet enough to serve with a dollop of tangy crème fraîche or thick Greek yoghurt on the side.

Home made French pear tart, detail | H is for Home Home made French pear tart, detail | H is for Home

The perfect bake for a dinner party or daily treat.

French pear tart
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Cook Time
55 min
Cook Time
55 min
For the pastry
  1. 200g/7oz plain flour
  2. 60g/2oz icing sugar
  3. pinch of salt
  4. 125g/4½oz very cold butter
  5. 1 egg yolk
For the pears
  1. 3 medium pears
  2. 1 lemon
  3. 1 litre water
  4. 250g/9oz granulated sugar
For the filling
  1. 85g/3oz butter, softened
  2. 150g/5oz caster sugar
  3. 75g/2½ ground almonds
  4. 2tsp plain flour
  5. 1tsp cornflour
  6. 1 egg
  7. 2tsp dark rum or vanilla essence
  8.  
  9. Home-made French pear tart ingredients
  10.  
For the pastry
  1. Put the flour, icing sugar and salt in the bowl of a food processor and pulse a couple of times to combine
  2. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine
  3. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition
  4. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds
  5. Just before your pastry reaches this clumpy stage, the sound of the machine working the dough will change, so listen out
  6. Turn the dough out onto a work surface. Very lightly and sparingly - make that very, very lightly and sparingly - knead the dough just to incorporate any dry ingredients that might have escaped mixing
  7. Butter the tart tin and press the dough evenly along the bottom and up the sides of the tin. Don't be stingy - you want a crust with a little heft because you want to be able to both taste and feel it. Also, don't be too heavy-handed - you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don't want to press so hard that the crust loses its crumbly shortbread-ish texture
  8. Freeze the pastry for at least 30 minutes, preferably longer, before baking
  9. Preheat the oven to 175ºC/375ºF/Gas mark 4
  10. Butter the shiny side of a piece of aluminium foil and fit the foil tightly against the pastry
  11. Bake the pastry for 25 minutes, then carefully remove the foil. If the pastry has puffed up, press it down gently with the back of a spoon
  12. Bake for another 3 to 5 minutes, then transfer the pastry case to a cooling rack; keeping it in its tin
For the pears
  1. Peel the pears, leaving them whole
  2. Bring water, sugar and the juice of the lemon to a boil in a saucepan just large enough to hold the pears
  3. Add the pears to the boiling syrup, lower the heat so the syrup simmers and gently poach the pears until they are tender when pierced with a knife - about 15 minutes
  4. Cool the pears to room temperature in the syrup
For the filling
  1. Put the butter and sugar in the bowl of a food processor and process until the mixture is smooth and satiny
  2. Add the ground almonds and continue to process until well blended
  3. Add the flour, cornflour and egg. Process until the almond cream is homogeneous
  4. Add the rum or vanilla and process just enough to blend
To combine
  1. Fill the baked pastry case with the almond cream, spreading it even with an offset metal icing spatula
  2. Thinly slice each pear half crosswise, lift each half on a spatula and place carefully on to the almond cream to form an attractive pattern
  3. Bake the tart for 50 to 60 minutes, or until the almond cream puffs up around the pears and browns
  4. Transfer the tart to a wire rack to cool to just warm or to room temperature before removing it from its tin
  5. Allow to cool completely before serving
Adapted from Baking: From My Home to Yours
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Spiced apple & sultana pie

Home-made spiced apple sultana pie | H is for Home

We’re coming to the end of British Pie Week so we’re getting involved again and making a pie.

Sliced ball of shortcrust pastry

At the mere mention of the word ‘pie’ we usually get involved – any excuse! Yes, the saying may go, “As American as apple pie”, but we’re famous for our apples here in Blighty – and have no doubt been using them in pies for centuries.

Peeled, cored and chopped apples

We’ve rustled up a spiced apple & sultana pie for our Cakes & Bakes post… it’s quite a comforting, wintery version of the simple classic.

Saucepan of chopped apples and Muscovado sugar

Crisp, buttery pastry with a soft, warm, cinnamon-infused fruity filling… and finished off with thick, cold cream of course.

Trimmed shortcrust pastry pie base

You might have a bit of pastry left over – if you do, don’t just bin it, use cutters to turn it into shapes or letters to adorn the top.

Home-made spiced apple sultana pie top

The perfect, celebratory Pie Week pie!

Spiced apple & sultana pie
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For the pastry
  1. 240g/8½oz plain flour
  2. 120g/4¼oz cold butter
  3. pinch of salt
  4. 4tbs cold water
For the filling
  1. 4 Bramley apples - peeled, cored & chopped into 2cm chunks
  2. 50g/2oz butter
  3. 50g/2oz sultanas
  4. 75g/2½oz brown or Muscavado sugar
  5. ¼tsp ground cinnamon
  6. 2tbs milk
  7. 2tbs caster sugar
  8.  
  9. Home-made spiced apple & sultana pie ingredients
  10.  
For the pastry
  1. Grease a 9" diameter round pie dish
  2. Put the flour, butter and pinch of salt into a food processor and pulse until it resembles breadcrumbs
  3. Add the cold water, a tablespoon at a time, pulsing between each addition until the mixture comes together into a ball
  4. Flatten the ball into a disk and wrap it in cling film and refrigerate for at least half an hour
For the filling
  1. Melt the butter in a medium-sized saucepan before adding the chopped apple
  2. Add the sultanas and brown/Muscavado sugar and cook until the apple is slightly softened but still al dente
  3. Set aside to cool completely while you roll out the pie base
  4. Preheat the oven to 200ºC/400ºF/Gas mark 6
For the pie
  1. Divide the chilled pastry into two, one ⅓ and the other frac23;. Put the ⅓ back into the fridge
  2. Roll out the other piece into a round about ⅓cm thickness and line the dish, carefully pressing it flat cut off the excess around the rim leaving a ½cm overhang
  3. Prick the base with a fork, cover with baking beans (or dried peas like I do) and blind bake for 15 minutes
  4. Remove the pie base from the oven and set aside
  5. Remove the 2nd piece of pastry from the fridge, roll out into a round, again about ½cm
  6. Spoon the apple filling on to the cooled pastry base and cover with the pastry round. Press into the pastry base and trim any excess.
  7. Brush the top with milk, sprinkle with the caster sugar and put back into the oven for 25-30 minutes or until the top turns golden brown
  8. Allow to cool slightly before serving with cream or vanilla ice cream
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Cumin-spiced pumpkin chickpea pies

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Home-made cumin-spiced pumpkin chickpea pies | H is for Home

There were a couple of culinary firsts for me this week.

burying egg with egg shell when making hot water pastry

Firstly, I made a vegetarian hot water pastry, based on one I found in my Pie cookbook.

melting butter and suet in hot water

Instead of using lard, I used a bit of vegetarian suet.

making hot water pastry in a mixer

I’ve never, ever eaten a pork pie (I’ve been vegetarian since the eighties). I had to ask Justin if my pastry was anything like it is meant to be… seeing as he eats this kind of raised pie on a regular basis. In fact he eats pork pie every Thursday without fail – sharing it with Fudge on their walks after an early flea market forage.

rolling hot water pastry in cling film before putting it in the fridge

My other first was cumin-spiced pumpkin & chickpea pies.

lining pie tray with parchment paper

We bought a pumpkin at Halloween so I was looking for a new way of using it.

slicing hot water pastry

I’m not a huge fan of pumpkin pie. Granted, I’ve only had it the once, but it didn’t leave fond memories.

frying off chopped onions an cumin seeds

I much prefer these squash type vegetables savoury rather than sweet.

pumpkin and chickpea pie filling

It certainly makes a good substantial filling for this type of pie – great flavour too with the addition of the very complimentary curry spices.

adding filling to pumpkin and chickpea pies and putting on lids

This recipe makes quite a few, small pies. If like us you’re only likely to eat a few at a time, they can be frozen both before and once cooked.

cooked pumpkin and chickpea pies cooling on a wire rack

They’re the perfect little autumn pies!

Cumin-spiced pumpkin chickpea pies
Yields 15
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For the pastry
  1. 275g/10oz plain flour
  2. 1tsp salt
  3. 1 egg
  4. 60g/2oz butter
  5. 60g/2oz vegetable suet
  6. 110ml/4 fl oz cold water
For the filling
  1. 2tbsp olive oil
  2. 1 large onion
  3. 1tbsp cumin seeds
  4. 1tbs curry powder
  5. 1tsp chilli flakes (optional)
  6. 1 tin chickpeas (180g/6oz net)
  7. 750g/1lb 10½oz pumpkin, cut into ½cm cubes
  8. 2tsp salt
  9. cracked black pepper to taste
  10. 1 bay leaf
  11.  
  12. cumin-spiced pumpkin chickpea pie ingredients
  13.  
For the pastry
  1. Sift the flour and salt into a large mixing bowl
  2. Make a well in the centre and crack in the egg, then use the empty shell to flick a little of the flour over the surface of the egg so it's hidden
  3. Put the water, butter and suet into a small saucepan and set over a medium heat, stirring until everything dissolves and the water is just coming to a boil
  4. Remove from the heat and pour the hot mixture over the flour and egg
  5. Mix continuously with a metal spoon (I used the dough hook and my electric mixer) until the mixture comes together into a ball
  6. Tip on to a lightly floured work surface, knead briefly for about a minute before wrapping it in cling film, forming it into a fat sausage shape as you wrap
  7. Chill in the fridge for 30-45 minutes to firm up before using
For the filling
  1. In a large saucepan over a low heat, soften the chopped onion in the olive oil
  2. Add the cumin seeds and then curry powder and chilli flakes and stir
  3. Drain and rinse the chickpeas under the tap using a strainer before adding to the saucepan
  4. Add the pumpkin, bay leaf, salt and black pepper, combining everything well before putting a lid on the pan and allowing it to cook for about 10 minutes
  5. Once cooked, set aside and allow to cool completely
  6. Cut a number of 1cm strips (2 per pie) of baking parchment to line the pie tin (I used a silicon muffin tray, see my image above). This is to help remove the pies easily once cooked
  7. Preheat the oven to 180ºC/350ºF/gas mark 4
  8. Remove the pastry dough from the fridge, remove the cling film before slicing into 1cm rounds
  9. Roll out or flatten the rounds and put half of them into the lined pie tins so that there is an overhang
  10. Fill each pastry case with filling right to the top, before using the other pastry rounds to top the pies
  11. Fold the overhanging pastry over the pie lid, crimping the edges to seal
  12. Pierce the centre of each lid to allow steam to escape when cooking
  13. Brush a little beaten egg over each lid
  14. Bake in the preheated oven for 50-60 minutes
  15. Allow to cool on a wire rack
H is for Home Harbinger http://hisforhomeblog.com/