Aussie Meat Pie – Day 3 Thermomix Challenge

For afternoon tea today Oliver decided that he would like to make custard in the thermomix and pour it over the left over Sticky Date Puddings (minus the caramel sauce) that we had last night 🙂 Custard is one of those things that is extremely hard to replicate when you are dairy-free and egg-free. But I must say in the thermomix this worked very similar to the real deal. It was beautiful. And will definitely be on the menu for pouring over the Christmas pudding this year. Here’s a youtube video of Oliver and the custard making process. This recipe is from the Everyday Cookbook Thermomix.

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Oliver also thought that it would be a great idea to have a meat pie tonight for dinner. I have posted party pies before (click the highlight for the meat filling recipe) but this time we decided to make a family sized meat pie AND our own pastry in the thermomix – both puff pastry and shortcrust. Pastry is always difficult to make when you are working with a wheat-free flour as it doesn’t have the gluten in it and therefore it is very important not to overwork the pastry. That’s why we thought that it might be a great idea to use Hermie the Thermie to make our life easier 🙂

Both these recipes are also from the Everyday Cookbook Thermomix but I have altered them slightly in certain places…

Rough Puff Pastry – Thermomix recipe

INGREDIENTS: 200 g wheat-free plain flour, 100 g prime pork lard from freezer; roughly chopped, 1/4 tsp sea salt, 50-60 g water; chilled

METHOD: Place flour, lard, and salt into the Thermomix bowl and mix 10 sec/speed 6, or until mixture resembles breadcrumbs.

Add water and knead 10-20 sec on ‘closed lid’, ‘kneading’ function. The lard should be still be in small visible chunks within the pastry dough.

Place dough onto a lightly floured surface and form into a ball.  Wrap in plastic and place in refrigerator for a minimum of 15 minutes while filling of pie is being made.

Once chilled roll flat into a circle between 2 lightly floured baking paper sheets. This will form the top sheet of the pie.

Shortcrust Pastry – Thermomix recipe

INGREDIENTS: 200 g wheat-free plain flour, 100 g Nuttelex from freezer; roughly chopped, 1/4 tsp sea salt, 50-60 g water; chilled

METHOD: Place flour, Nuttelex, and salt into the Thermomix bowl and mix 10 sec/speed 6, or until mixture resembles breadcrumbs.

Add water and knead 10-20 sec on ‘closed lid’, ‘kneading’ function.

Place dough onto a lightly floured surface and form into a ball.  Wrap in plastic and place in refrigerator for a minimum of 15 minutes while filling of pie is being made.

Once chilled roll flat into a circle between 2 lightly floured baking paper sheets. This will form the bottom sheet of the pie.

Bakers Note: Do not over work the dough as when working with wheat-free flour mixing too much can cause the dough to become heavy and dense due to no gluten in the flour.

 

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