Friday, 28 September 2012
Lincolnshire Poacher Pie - A Random Tea Time Alphabake
It's Breakfast, Dinner, Tea and Supper. Lunch doesn't exist even though I use the word myself, I blame a southern influence at Uni. Brunch even less so. If you don't get up before midday you miss breakfast and move on to dinner. Right, that's that sorted now on to the point of that little rant.
Gatecrashing the Random Recipe monthly (potential) horror show is the delightful Tea Time Treats, or is it the other way round? Either way, Dom of Belleau Kitchen and Karen/Kate of Lavender and Lovage and What Kate Baked have teamed up for a joint challenge.
This months theme is a random recipe suitable for tea time.
Tea Time, an interesting phrase that is open to many translations. Afternoon Tea perhaps with scones and tiny patisserie. A tea party; with Victoria sponges, Swiss rolls and other classic bakes? well........no.
Tea time by my definition is the godfather of the days meals. A meal requiring hearty sustenance providing a good refuelling after a hard day's work, school, college, university....well maybe not the last one but you get my drift.
I had one thought when this challenge was announced and that thought was....PIE!!!
Where to get the recipe though with my distinct lack of pie books? a random browse through good food? an Internet search? however whilst scouring my shelves there was only one option courtesy of Mr Oliver and his excellent Great Britain book.
The recipe I landed on couldn't have been more appropriate, a recipe for a hearty pie consisting of minted courgettes and some excellent local produce in the form of Lincolnshire Poacher Cheese, a superb hard cheese with a slightly nutty flavour.
As well as submitting it for the random tea time treat challenge I am also submitting it to the excellent Alphabakes hosted by Caroline at Caroline Makes and Ros at the more than occasional baker for their 'P' themed challenge this month. 3 challenges in one, it's how I roll.
Lincolnshire Poacher Pie
500g plain flour
1 tsp of salt
1 egg for glazing
2 tbsp olive oil
bunch of fresh thyme
zest of half a lemon
half a grated nutmeg
1-1.2 kg courgettes, thinly sliced
300g Lincolnshire poacher cheese, thinly sliced
small bunch of mint
Mix the flour with the salt and rub in the butter between your fingertips to create a breadcrumb texture. make a well in the centre and pour in the water.
Stir with a knife until it begins to come together then squish together to make a rough dough, try not to need knead a lot or it won't be crumbly and short.
Leave in the fridge in a bowl until the filling is made.
Heat the oil in a large pan and add the thyme leaves, lemon zest and nutmeg.
Add the courgettes and cook for 25 minutes stirring occasionally, the courgettes soften and become easy to handle.
Cook for a further 20 mins on a low heat. then leave to cool for 5 mins.
Crumble in the cheese and mint and set aside to cool.
Cut the pastry into two and roll out one half to about half a cm thick and place gently into a pie dish of around 23cm diameter.
Press the pastry into the sides gently.
Add the cooled filling.
Roll out the other ball of pastry and place this one over the pie creating a lid.
Trim off the excess edges and crimp with a knife or a fork the edges to seal the pie.
Brush with beaten egg and stab a small hole in the top to allow steam to be released
Bake for about an hour until golden at 180C
Interesting one this. It provides different flavours depending on the temperature. Straight out of the oven the inside is a gooey cheesy messy loveliness with the mint providing a nice punch of flavour. When cold however the cheese and the mint seem muted but the courgettes stand out more.
The mint itself is a little weird, half a mind says it shouldn't be there, the other half says well that's actually bloody good.
Overall an excellent pie and because I've got my hands on some more courgettes I may make another. yum.