Pies pies pies - My Beef and Ale Pie

I've been busy as always working on a few things recently - we've done a few more videos which will be online soon and I've also started throwing together ideas for a recipe book. It's not going to be a traditional recipe book but will hopefully fuse together my love of photography and food. I'll keep you informed of how I'm getting on and when I've figured out the format you'll be the first to have a little sneak preview..

So here's the next video of our Master Baker series which you can watch here, this time I chose to make a good old beef and ale pie. It's a classic for a reason. A great pie for all occasions! The pastry turned out a bit 'rougher' than expected but, for me, a pie should never be too fussy - it's about the flavour right?

I hope you enjoy the video as much as I enjoyed making it!

Sausage Rolls with Cherry Tomatoes

I've been busy recently with work; I've been shooting on a beach in Dover, by Glasgow quays in the cold, in an old Victorian School hall in Stepney Green, in a lido in South London...the list is endless. That's why I haven't posted in a while but one of the things I have managed to work on is a series of videos and the first one is here and ready for your viewing pleasure (I hope!)

Here's the link..

http://www.youtube.com/watch?v=M_yuTlIkm68

Petit Choux

So these might look hard to make but really aren't. They taste great and look pretty darn cool. This is basically the start of a croque-en-bouche for all of those who are more daring but I prefer them as a bite-sized post meal treat!

Enjoy

Ingredients:

75g butter

200ml water

A pinch of salt

100g plain flour, sifted

3 eggs, lightly beaten

Method:

- Preheat an oven to 200C

- Put the butter, water and salt into a pan over a low heat

- Once melted turn up the heat and boil

- Using a folded sheet of paper 'shoot' the sifted flour into the liquid and quickly stir until the mixture is combined (don't over-beat)

- Leave the mixture to cool until you can touch the bottom of the pan for 10 seconds

- Pour a little of the eggs into the mixture and beat until incorporated

- Repeat this process until the mixture looks smooth, glossy and holds its shape (depending on the size of the eggs you may need to add slightly more or slightly less)

- Put the mixture into a piping bag

- Onto a liberally buttered and water splashed baking sheet pipe 2p sized dollops of the mixture

- Bake for 15 minutes until pale brown, they should shake off the baking sheet

- Immediately turn then upside down and poke a hole in the bottom to release the steam

At this point you can fill with whipped cream and top with a chocolate sauce or dip in caramel or fill with a cheese sauce. I prefer to dip them in caramel to add a crunch and then fill with whipped cream.