Try Adriano Zumbo’s Bangers & Mash Pie for dinner tonight.
Makes 10
INGREDIENTS
Pastry
1 quantity Pâte Brisée
½ quantity Ruff Puff Pastry
Filling
1 tablespoon olive oil
1 onion, chopped
300 g (14 oz) green beans, chopped
400 g (14 oz) chorizo, chopped
400 g (14 oz) sausages, such as chipolatas, chopped
3 garlic cloves, crushed
1½ teaspoons sweet smoked paprika
½ teaspoon ground cumin
1 tablespoon dried thyme
300 g (14 oz) white wine
800 g (1 lb 12 oz) fresh or tinned chopped tomatoes
2 sprigs fresh thyme
1 bunch chives, snipped
1 chicken stock (bouillon) cube
65 g (23/8 oz) cornflour (cornstarch)
65 g (23/8 oz) water
1 egg, lightly beaten
Mash
800 g (1 lb 12 oz) potatoes, peeled and chopped
60 g (2¼ oz) butter
80 ml (2½ fl oz/ 1/3 cup) warm milk
large pinch of salt
METHOD
Pastry
1 Using a rolling pin, roll out the chilled pâte brisée on a floured work surface to a thickness of 3 mm (1/8 inch). Cut out ten 14 cm (51/2 inch) diameter discs and use the pastry to line ten 11 cm (4¼ inch) individual pie tins. Store in the refrigerator until required.
2 Using a rolling pin, roll out the chilled ruff puff on a floured work surface to a thickness of 2–3 mm (1/8 inch). Cut out ten 11 cm (4¼ inch) diameter discs and store in the refrigerator until needed.
Filling
1 Heat the olive oil in a large saucepan and fry the onion for 5 minutes. Add the beans only and fry for a further 5 minutes. Add the chorizo and sausages and cook for an additional 5 minutes. Add the garlic, spices and dried thyme and cook for 1–2 minutes. Add the wine, tomatoes, fresh thyme and chives. Finally add the stock cube. Cook for 40 minutes. Combine the cornflour and water, add to the sausage mixture and stir to thicken.
2 Preheat the oven to 175°C (345°F). Fill the pastry-lined pie tins with 110 g (3¾ oz) of the filling mixture per tin. Brush the rim with the beaten egg, place the ruff puff lid on top and seal the edges. Using a small knife, poke two holes in the top. Brush the top with egg wash, then bake for about 20–25 minutes or until golden.
Mash
1 While the pies are baking, boil the potato in a large saucepan of simmering water until tender. Drain well. Put the potato into a bowl and mash well. Add the butter and warm milk. Add a pinch of salt and mash again until very smooth. Spoon or pipe the mash onto the top of the baked pies.
Recipe and image from The Zumbo Files by Adriano Zumbo (Murdoch Books) available in all good bookstores and online.
