Christmas Mango and Strawberry Pav

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It’s that time of the year again when the sun shines and we create new memories. Christmas is just a few weeks away and why not make this perfect summer pav to empress the family!

Looks and tastes great plus it’s a great way to use up left over eggs!

 

Iingredients:

150gm egg whites, room temp (4-5 eggs)
1 cup caster sugar
2 tsp white vinegar
2 tbsp corn flour

To Decorate:
250ml cream, whipped
1 mango, diced
250gm Strawberries, sliced
1/3 c Passionfruit pulp

Method:

  1. Pre-heat oven to 150 degrees.
  2. In clean bowl whisk egg whites to soft peaks. Gradually add sugar, whisking well until mixture is glossy and stiff. (hold peaks when whisk removed)
  3. Add vinegar and sifted cornflour, whisk until just combined.
  4. Line baking tray with baking paper, draw a large circle as a guide if needed i like mine more rustic.
  5. Spoon meringue mix into the centre of the circle piling it high then pushing out towards the edges to make a rough circle. Don’t make it to skinny though!! 
  6. Drop oven temp to 120 degrees and bake for 1 hour and 20 minutes, Do Not open the door during the cooking process. Turn of oven and leave pav to cool inside it.
  7. Once cool wither store in an airtight container for 1-4 days or decorate like seen below.

Great for making a couple days ahead of christmas to reduce stress on the day!

Serves: 6-7

 

Separate 5 room temp eggs. Cover yolks with clingfilm and refrigerate.

Seperate 5 room temp eggs. Cover yolks with clingfilm and refridgerate.

Whisk egg whites to soft peaks.

Whisk egg whites to soft peaks.

Gradually whisk in sugar.

Gradually whisk in sugar.

Whisk until glossy and firm peaks have formed.

Whisk until glossu and firm peaks have formed.

Add vinegar and sifted cornflour. Whisk to combine.

Add vinegar and sifted cornflour. Whisk to combine.

Spoon meringue onto baking paper lined tray. Try to make it stay in the centre.

Spoon meringue onto baking paper lined tray. Try to make it stay in the centre.

Shape meringue into a rough circle.

Shape meringue into a rough circle.

Once cool store in an airtight container or top with whipped cream mango, strawberries and passionfruit.

Once cool store in an airtight container or top with whipped cream mango, strawberries and passionfruit.

Enjoy.

Enjoy.

Steak, Ale and Cheese Pies

Steak Ale and Cheese Pies

Steak Ale and Cheese Pie with Homemade Buttery Savoury Pastry

Ingredients:

300 rump steak, cut in 2-3 cm pieces
50 ml Worcester sauce
2 tbsp. oil
1 red onion, diced
3 cloves garlic, finely diced
1 tsp. fresh rosemary
1 tsp. fresh thyme
1 bottle Speight’s, or any ale
2 cups beef stock
1 tbsp. tomato paste
salt and pepper
1/2 cup grated cheese
3 tbsp. corn flour mixed with 3 tbsp. cold water

 

2x butter savoury pastry
1 tsp. butter and butter wrapper + flour for dusting
1 egg, beaten for egg wash

Method:

  1. Combine beef, garlic, Worcester sauce, rosemary, thyme and a good seasoning of salt and pepper in a bowl. stir and coat well refrigerate for 1 hour or longer to enhance flavour in meat.
  2. Heat heavy based fry pan to a medium high heat, add 1 tbsp. oil brown onions add to a large pot.
  3. Add remaining oil and brown beef on each side, add to the pot with onions.
  4. Deglaze your hot fry pan with beer to remove all the tasty caraamilsed juices also add this to the large pot.
  5. Add stock, tomato paste and salt and pepper to your pot, bring to the boil then reduce the heat to a simmer for 45- 50 minutes until meat is becoming tender.
  6. Remove pastry from fridge.
  7. Mix cornflour and water together, stir until lumps have dissolved. Turn your pot onto a rapid boil add cornflour mix stirring as it will thicken. Cook on low for 2-3 minutes to cook out cornflour taste.
  8. Cool your beef mix.
  9. While your beef mix is cooling pre-heat oven to 220 degrees.
  10. Roll your to pieces of pastry out, one slightly thicker than the other. one around half-size of your finger and the other slightly thinner.
  11. Grease large muffin tins with butter, add a sprinkle of flour to each and shake to coat in flour. ( this is creating a non-stick coating for pastry to sit on.
  12. Cut pastry I use a glass that fits the top of the muffin tin for the lid, then a large round object for the base. ( around twice the size of the glass.)
  13. Line tin with pastry bases, add cooled beef mix top, fill 3/4 way up the pastry. Add cheese.
  14. Egg wash with a pastry brush around the edge of the pastry, add the lid and seal by pushing the edges of pastry together.
  15. Egg wash the top and with a fork poke to holes.
  16. Bake for 20-25 minutes until golden brown, remove from oven cool slightly before turning out and serving.
  17. These are perfect for lunch’s or dinner.

Makes: 6 individual pies.

Hint: I made the pastry and the meat in advance and assembled and baked  them when I wanted them.

Brown onions, add to large pot.

Brown onions, add to large pot.

Brown beef.

Brown beef.

deglaze hot fry pan with beer.

deglaze hot fry pan with beer.

Roll out on a lightly floured bench and flour our rolling-pin to avoid sticking.

Roll out on a lightly floured bench and flour our rolling pin to avoid sticking.

Roll pastry to this thickeness.

Roll pastry to this thickness.

Cut lids and bottoms.

Cut lids and bottoms.

Grease tins with butter.

Grease tins with butter.

Then sprinkle with flour.

Then sprinkle with flour.

Shake and bang out excess flour.

Shake and bang out excess flour.

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Cut pastry and lined tin.

Line with pastry case.

Line with pastry case.

Smooth out, pushing pastry to the edges.

Smooth out, pushing pastry to the edges.

Ready to be filled.

Ready to be filled.

Addd cooled beef.

Add cooled beef.

Top with cheese.

Top with cheese.

Egg wash.

Egg wash.

Seale with pastry lid.

Seale with pastry lid.

Egg wash the top and prike with a fork.

Egg wash the top and prike with a fork.

Bake for 20-25 minutes until golden brown.

Bake for 20-25 minutes until golden brown.

Perfect pie.

Perfect pie.

Steak, ale and cheese pie with tomato sauce a kiwi classic.

Steak, ale and cheese pie with tomato sauce a kiwi classic.