|BUILD A FOUR-LEAF CLOVER WITH CREAM CHEESE PASTRY HAND PIES|
That's it, the oven is finally done in. It has baked its last pie.
But unlike hammering the proverbial final nail in the coffin, with the oven, it was a screw that gave out.
First, the right side of the handle bar on the door came off. I got a screwdriver and reattached the handle. This was while the oven was on and a tray of pies was baking.
When the pies were done, I pulled on the handle again to open the door. This was when the left side came off. Only this time, it wasn't a loose screw – the handle had broken off. I had to pull gingerly on the section still left in the door to open it.
|The oven demonstrates its true waywardness|
I have used my oven a lot in the past 12 years and it has served me well, but it hasn't been in tiptop condition for a while – it provided the (re)name of this blog, after all. The temperature is all wonky – it doesn't heat well from the bottom and overheats at the top. I've learnt how to adapt to the oven, but really, it should have been replaced a long time ago. I hope the one to be installed will be as lucky as a four-leaf clover.
But back to the pies. The filling is a bit of this and a little of that left over from Christmas lunch. The pastry is made with cream cheese and the original recipe, from Dan Lepard at The Guardian, is for a pot pie topping, but it's sturdy enough to use for hand pies as well.
In the top picture, the pies are resting on a large dinner plate so each pie is a substantial portion. Each is in the shape of a clover leaflet or flower petal. To do this:
1. Divide the pastry into four equal portions.
2. Roll out a portion into a 20cm circle.
3. Cut the circle in half through the diameter to make two half-moons.
4. Place filling on one side of each half-moon. Brush egg glaze around the edges.5. Fold the other half over the filling to form quadrants. Press or crimp the open edges to seal.