YQ Mini Leftover Pies

YQ Mini Leftover Pies

by The Cook and Him December 26, 2020

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

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