Pies, Puddings and Pottages

Preheat the oven to 180C/350F/gas 4.

Line the baking sheet with baking paper.

To make the filling, place all the ingredients in the small bowl and mix together. Set aside.

To make the pastry sift the flour and salt into the large mixing bowl.

Cut the butter into very small chunks, add them to the bowl and stir them in.

Add the cold water and bring together to a wet dough with a lumpy consistency.

Cover with clingfilm and place in the fridge for 30 minutes.

Place the dough on a floured work surface and shape into a rectangular block.

Roll the dough to a rectangle three times longer than it is short, keeping the edges straight and even.

The rolled-out pastry should have a marbled effect from the lumps of butter.

Fold the top third down to the centre, then the bottom third up and over that.

Give it a quarter turn and roll out again to the original sized rectangle.

Repeat the folding, turning and rolling out 3 more times or until the marbling effect has disappeared. Fold once more and place in the fridge for 30 minutes.

Place the chilled dough onto the lightly floured work surface and roll out to about 2mm thick.

Using the pastry cutter make 12 or 14 rounds (as many as you can get) and lay them on the work surface. Make sure you cut the pastry rounds as close to each other as possible. It is not possible to use offcuts of pastry to make more, as bringing them into a ball to roll out will lose the lamination of the puff pastry.

Place a tablespoon of filling on top of 6 or 7 of the rounds and brush the edges with a little beaten egg.

Place the remaining rounds on top of the filling and use your fingers to press down firmly to make sure the filling doesn’t seep out during cooking.

It is likely that by pressing down to secure the top to the bottom, you end up with raggedy edges. Place the pastry cutter over the cake and press down to return it to a perfect circle.

Fold the flat, pressed edges underneath the cakes.

Use a sharp knife to score two slits into the top of the cakes.

Brush the tops with the egg white and scatter caster sugar over them.

Place the cakes on the lined baking sheet and place in the oven for 20 to 25 minutes or until golden brown.

Remove from the oven and allow to cool completely before serving.