Sweet Surprise Pie

This pie was absolutely gorgeous. I just made a couple of these and used two small silicon heart shaped moulds. I made my own pastry but feel free to use ready-made sweet shortcrust pastry. The recipe for the pastry yields a good amount of dough, so just wrap any dough that you do not use in cling film and freeze it. Although I made these mini pies you can adjust the ingredients to make a large one. Serve this pie warm with whipped cream or vanilla ice cream. You will need...

For the dough

• 350g plain flour
• About 200ml water
• 3 egg yolks
• 3 tbsp sugar
• 100g unsalted butter, in cubes and soft

1. Put the flour and sugar into a bowl and rub the butter until the mixture looks like breadcrumbs.
2. Add the egg yolks and pour the water gradually until you get a very soft, pliable dough.
3. Knead well for a few minutes. 
4. Wrap in cling film and put into the fridge for about 20 minutes to set.
5. Any dough you do not use wrap it in cling film and freeze for future use.

For filling two pies

• 1 banana, sliced
• 2 tsp strawberry conserve or jam
• 2 tsp seedless raisins
• Honey
• Caster sugar, to decorate
• 2 small heart shaped pie moulds, although you can use any shape

1. Preheat the oven to 220°C. 
2. Line the bottom of the moulds with pastry.
3. Spread the bottom of the moulds with the strawberry conserve. Neatly lay half a banana in each mould, sprinkle 1 tsp of raisins on the banana pieces and drizzle with honey.
4. Cover the moulds with pastry and trim any excess. Make sure that you seal it well.
5. Pinch the top of the pie with scissors and sprinkle with the caster sugar.
6. Bake in the preheated oven for about 20 minutes or until done.
7. Serve warm with whipped cream or vanilla ice cream.

Enjoy!!

R&A

Classic Pancakes

Pancakes are surely everyone's favourite. They can be served and eaten with a myriad of ingredients from savoury to sweet. In Canada & the USA they like to take theirs with maple syrup & butter, whilst here in the UK the tradition is to have them with lemon juice and sprinkled with sugar. We always like ours sweet and amongst our favourite toppings are Nutella™, sliced bananas, chopped nuts, honey, maple syrup, marshmallow fluff, strawberry jam/conserve, chocolate flavoured syrup and loads of others. If you prefer them savoury you can fill them with chopped cooked ham or bacon, grated cheese and whatever your taste is. Very easy to do prepare and cook, the secret is to have a very very hot lightly greased pan. The consistency of the batter should not be runny but should not be stiff. For 4 small thick pancakes you will need...

• 1 cup/115g plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• Pinch salt (optional)
• 1 tablespoon vegetable oil
• 1 large egg, beaten
• 1 cup/240ml whole milk or water
• Butter or a little oil to grease the pan

How to...

1. Sift the flour, salt & baking powder...mix them up in a bowl with a fork.
2. Add the milk, beaten egg, and oil and beat well with a whisk by hand  until all the ingredients are well incorporated.
3. Grease a non stick pan with a knob of butter or by adding a tiny bit of oil to the pan and spread across the pan with a piece of kitchen towel.
4. Heat up the pan on a medium heat until well hot, drain any excess oil.
5. Always on a medium heat, ladle the batter into the pan and leave to cook until the pancake starts producing bubbles on top. When the surface is bubbly and pancake looks set, flip the pancake and cook for a couple of seconds. Repeat until all batter is used.
6. Serve while still hot with the topping of your choice.

Enjoy!!
R&A