It´s been a while in coming but finally I have got round to cooking the next county,Buckinghamshire.
Buckinghamshire is in South East England and is a largely populated county with heavy industry and rich in agriculture.I suppose that in the past farming might have been predominant in this county and this is reflected in the dishes typical of this county although I haven´t found many dishes from this county. One of the traditional recipes, I came aross is Buckinghamshire Stokenchurch Pie, which I´d never heard of nor tried and the very sound of it intrigued me. A pie filled with meat, macaroni and hard boiled egg!!Ummm, it didn´t sound very convincing to me so highly skeptical,I decided to make it.
I´m certainly glad I did though as it is surprisingly tasty!! The only complaint I had with it,is that it was slightly on the dry side....I´d have liked a bit more gravy style sauce in the pie...although that might mean risking a soggy bottom(and we can´t have that, can we?) Also, I could hardly get my daughter to try it, despite being one of the main reasons I am making dishes from the different counties in England so my daughter can experience and learn about English food & culture!!! I have to learn how to make smaller pies as well though as there was far too much for the two of us and we ended up stuffed and feeling like: Who ate all the pies?!!! This recipe is also good because it uses up leftovers and so fulfills my New Year´s Resolution of reducing food waste.
I refered to the following recipes from the Green Chronicle and The Foody and sort of amalgamated the two and came up with the following recipe:
(for shortcrust pastry):
200g plain flour
100g cold butter
1/4 tsp salt
6-8 tsp cold water
270g leftover cooked lamb(you could use any meat),minced or finely chopped (I actually found that this was too much and would probably use about half the amount if it´s only for 2!)
55g cooked macaroni (again I found this too much for just for the two of us and would use about 25g next time!)
145ml beef stock (I used an Oxo cube but you could use leftover stock or gravy from the meat)-The cooked meat soaked up the stock very quickly so I would use more next time!)
2 hard boiled eggs
salt & pepper to taste
1. Prepare the shortcrust pastry by sieving the flour and salt together, then rub in the butter till it looks like breadcrumbs, then add the water tsp by tsp and mix to form a dough(add more water if it doesn´t come together) either leave in fridge for 30 mins or use straight away.
2. Roll out pastry thinly and line a pie dish with it.
3. Add stock to minced meat and then add cooked macaroni and place in the pie.
4. Slice the hard boiled eggs and place on top of meat mixture, then cover eggs with more meat filling and season with salt & pepper.(I actually forgot to season it but it was still tasty!)
5.Roll out remaining pastry to make a lid and crimp the edges, make some holes in the centre of the pie to allow steam to escape.
6. Bake in a preheated oven at 190ºC for 30 minutes until pastry is a golden brown.