Free delivery on orders over £40 • Just £3.95 for smaller orders
Menu 0
YQ Mini Leftover Pies

YQ Mini Leftover Pies

Home   Recipes for British Pulses, Grains, Seeds and More   YQ Mini Leftover Pies
Camelina Flour Pies YQ Flour

by The Cook and Him December 26, 2020 1 Comment

These little pies from The Cook and Him are so good they're worth making more leftovers for. The recipe uses YQ Wheat Flour for a rich pastry case, topped with Camelina Seeds for a nutty savoury crunch.

Makes 8 Pies

Ingredients

  • 250g YQ Wheat Flour
  • 110g Chilled Butter (or vegan alternative), diced
  • Pinch Salt
  • 1/2 tsp Dried Rosemary
  • 4-6 tbsp Cold Water
  • Any leftover Stuffing or Vegetables
  • A little Vegetable Oil for Glazing
  • Camelina Seeds

Method

  1. Tip the flour into a large bowl and add the diced butter and salt. Using your finger tips ‘rub’ the butter into the flour until the mixture resembles fine breadcrumbs and you no longer have any large lumps of unmixed butter
  2. Add 4 tblsp of cold water and work gently to bring the mixture together to form a dough, adding more water if needed. Try not to knead the dough too much as this is what makes it tough once cooked
  3. Once you have the dough formed, flatten it into an oval disc, wrap in cling-film and put in the fridge for at least 30 minutes
  4. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
  5. Remove the pastry from the fridge and on a floured work surface, roll out the pastry till it’s about the thickness of a £1 coin. Remember to turn the dough frequently as you roll to help prevent the pastry sticking to the table
  6. Cut into shapes with a knife - I made mine 3 x 3 1/2 inch rectangles. Brush a little oil around all edges of half of your pastry shapes
  7. Place your filling in the centre, flattening slightly - you don't want it too domed or your tops won't fit!
  8. Lay the top pieces of pastry down, pressing the edges together to seal then crimp with a fork
  9. Brush the tops with a little more oil and sprinkle with the camelina seeds
  10. Bake for 25 minutes until golden brown
  11. These are lovely warm but just as lovely chilled - great for lunchboxes!


The Cook and Him
The Cook and Him

Author


1 Response

Sally Suttton
Sally Suttton

May 31, 2021

These look great, but I’m surprised at the use of clingfilm – does your interest in the planet only reach as far as the food we grow and eat?

Leave a comment

Comments will be approved before showing up.

Also in Recipes for British Pulses, Grains, Seeds and More

Syrian Lentils with Slow-Fried Onions
lentils Light Lunch Summer Supper
Syrian Lentils with Slow-Fried Onions

by Jenny Chandler July 20, 2021

This delicious recipe is from Jenny Chandler's fantastic new Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils in a typical Syrian style.

Read More

Emmer & Fava Bean Sedani with Chickpeas and Leeks
Carlin Peas Chickpeas Fava Umami Paste Pasta
Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum May 31, 2021

This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.

Read More

Lentil Ragu
lentils Pasta Pulses Quick & Easy Supper Vegan Vegetarian
Lentil Ragu

by Josiah Meldrum April 21, 2021 1 Comment

Super simple to make and incredibly versatile, this ragu is the perfect alternative to minced meat and can be used in shepherd's pie, lasagne or as a bolognese style sauce for pasta (it's great with any of Pastificio Carleschi's superb pasta). Or try it in a pie with roasted veg. Our British-grown olive lentils bring a fantastic peppery and earthy sweetness to the sauce.

Read More