If there is one food stuff I find hard to resist its pastry. Whether it be delicate and crisp puff or dense crunchy short crust, or a sweet sticky danish, pastry is my weakness.
So with some steak and kidneys (the other half thought Devilled Kidneys would be a Sunday breakfast treat, I was apprehensive but afterwards I admit, I was somewhat impressed!) what better to make than a lovely pie in the new dish complete with Blackbird that older sis bought me for b’day pressie!
Following an Ainsley Harriot recipe for Steak and brown ale pie, after much simmering and stirring, cooling and baking the delicious creation was well worth the wait and looked something like this:
The Blackbird doing his task to perfection, keeping the puff pastry crisp, yet still allowing a little of that lovely gooey stodge underneath where pastry meets the gravy…
And with the bits of pastry left over a strawberry tastic tart was thrown together, super simple:
1. roll out pastry into a sizable square for each portion
2. generously pile strawberries on top
3. Sprinkle with a little sugar
4. bake until gooey and pastry goes golden)
5. Serve with delicious home-made-ice-cream-maker strawberry ice cream. yum!
(I have no portion control, that is a dessert spoon in the bowl!)