My birthday, falling as it does on the last day of August, marks the end of summer and the beginning of autumn. I can’t feel particularly sad about waving goodbye to the hot days for another year, not least because a) this is England, for gawd’s sake, and b) I hate being too hot. I hate picnics (I am forever plagued by wasps and dogs), sunstroke, and the indignity of sleeveless tops. (However, I can’t express my joy at the coming of autumn better that Eva Wiseman did in the Observer on Sunday.)
So, a year older and wiser, I am newly obsessed by the cosiness of autumnal comfort food. (If you don’t see much of me for the next few months, check my bed and then my kitchen.) Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day! is my new favourite kitchen tome; I made the squash and fennel lasagne yesterday, and tonight seemed like a good time to try the swede and potato pasties. Even if they didn’t taste great, these would be worth making for the lovely rootsy savoury smell that wafts around your house while they’re in the oven; luckily, they’re also absolutely delicious. I’m taking one in for my packed lunch tomorrow (with age cometh thrift).
Swede and potato pasties (from River Cottage Veg Every Day!)
For the pastry:
300g plain flour
A pinch of sea salt
150g chilled unsalted butter, cut into small cubes
For the filling:
1 small onion, grated
Leaves from a handful of parsley, finely chopped
Leaves from a few sprigs of thyme, chopped
1 teaspoon vegetable bouillon powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
50g strong Cheddar, grated (Hugh says this is optional. I say: sling it in.)
30g butter, melted
1 egg, lightly beaten with 1 teaspoon milk, to glaze
- To make the pastry, mix the flour and salt together, then add the pieces of butter and toss them in the flour until each little cube is separately coated. Add about 150ml of chilled or iced water to form a fairly firm dough. (Clumsy as ever, I added a little too much, but a well-floured work surface and rolling pin did the trick.)
- Shape the dough into a rectangle with your hands on a well-floured work surface, and then roll it out away from you, in one direction only, until the rectangle is about 1cm thick. Fold the far third towards you, then fold the nearest third over the top of that – you’ll now have a rectangle made up of three equal layers. Give the pastry a quarter turn, and repeat the rolling, folding and turning five times. Wrap the pastry in cling film, then chill in the fridge for between 30 minutes and an hour.
- Preheat the oven to 190°C. If there’s someone in your house who likes a bit of painstaking chopping, call them into the kitchen at this point.
- Peel the potato, swede and carrot and cut into 3–4mm dice. This is quite pleasing really, once it’s done. Put the chopped veg in a bowl, along with the grated onion, herbs, bouillon, seasoning and cheese. Melt the butter and stir that in last.
- Roll out the pastry to 3mm thick, and cut out 4 circles using a small plate (around 19cm diameter) – you’ll probably have to squish together the trimmings and roll them out again for the last one.
- Divide the vegetable mixture between the four pastry squares, keeping it to one side of each circle. Brush the edges with a little water, fold over the other half of pastry, and crimp the edges together securely. Patch up any holes that appear as you stretch the pastry over – you don’t want leaky pasties.
- Line two baking sheets with baking parchment. Place the pasties on the sheets, and brush them with the egg glaze. Bake for 35–40 minutes until golden brown.