Bangers and Mash Pies

Ingredients

Potato Filling

2/3
cup hot water
1
tablespoon butter or margarine

1/4
teaspoon salt
2/3
cup mashed potato flakes
2
tablespoons milk
1
tablespoon chopped fresh parsley, if desired

Meat Filling

1/2
lb ground pork sausage
1/4
cup chopped onion 
1
tablespoon dry brown gravy mix (from 0.75-oz package)
1/3
cup water

Pie Crust

2
boxes Pillsbury™ refrigerated pie crusts, softened as directed on box 
1
egg, beaten

Method

1
Heat oven to 425°F. Heat 2/3 cup hot water, butter and salt to boiling in 1-quart saucepan. Remove from heat. Stir in dry potatoes, milk and parsley just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.

2
In 8-inch skillet, cook sausage and onion over medium heat, stirring occasionally, until meat is no longer pink. Drain if necessary.
3
In small bowl, mix 1 tablespoon gravy mix and 1/3 cup water. Add to skillet. Simmer until mixture thickens, stirring constantly. Set aside to cool.
4
Unroll pie crusts. With 3 1/2-inch round cutter, cut 7 rounds from each crust. Spoon about 1 tablespoon mashed potatoes in center of each of 14 rounds; press to flatten slightly. Top potatoes on each with about 1 tablespoon meat mixture. Brush edges of topped pastry with water. Place remaining pastry rounds on top of meat mixture. Pinch edges to seal.
5
Place on ungreased cookie sheets. Using sharp knife, cut 3 slits in top of each pastry. Brush tops with beaten egg.
6
Bake 9 to 12 minutes or until golden brown.

Baked Camembert with garlic, calvados and salami

Ingredients

1 box of Camembert
3 tablespoons of Calvados
4 cloves of garlic, peeled and crushed
10 slices of thinly sliced salami or similar cold meat with a high fat content.




To dip

Warm baby new potatoes
Sliced ciabatta bread rolls
breadsticks
Pickled gherkins
Pickled red cabbage
Pickled onions
Spring onions
Baby sweetcorn
Sliced red peppers
Raw and blanched vegetables - you get the idea...

Method

180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Cut the cheese in half and place each half ovenproof bowls. You could use one bowl. We wanted to customise our own!

Squash the cheese flat or cut a slash in it
Pack with crushed garlic
Pour over about 3 tablespoons of Calvados
Leave it to infuse for an hour or more
bake for 25 minutes

Break the top of the hot cheese open, sit the cheese in the middle of the table and surround it with your friends, lots of plates, napkins and things to dip into the cheese

Baked Camembert

Ingredients

1 box of Pié d'Angloys cheese
2 to 3 tablespoons of dry sherry

to dip

Warm baby new potatoes
Sliced ciabatta bread rolls
A selection of thinly sliced cooked meats
Pickled gherkins
Pickled red cabbage
Pickled onions
Raw and blanched vegetables

Method
180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Take the cheese out of the box and line the box with a layer of good quality tin foil (some are better than others!)
Line the lid with tin-foil
Replace the cheese in the box
Push the centre of the cheese down to make a little 'well'
Use a fork to punch a few holes in the top of the cheese
Pour the sherry into the cheese
Leave it for an hour or so if you have the time
Replace the lid and bake for 25 minutes

Allioli a la moderna

Ingredients

1 small egg
1 cup Spanish extra virgin olive oil
3 Cloves of Garlic, peeled and crushed
1 teaspoon sherry vinegar or fresh lemon juice
sea salt to taste



Method

Break the egg into a small mixing bowl
Add 2 tablespoons of olive oil, the crushed garlic cloves and the vinegar or lemon juice
If using a food processor, tip the contents of the bowl into the food processor
At full-speed, mix until the garlic is combined into a paste
Little by little (don't rush this stage), add the olive oil whilst blending at high speed
Add salt to taste - but not too much. My first attempt was ruined because it was too salty.