SPICY BUTTER BEAN PIES with PAPRIKA CRUST
Oh. My. Word! This is very exciting for me. Probably less for you guys but put yourself in my shoes for a moment. I’ve never even eaten a hand raised hot water crust pie let alone baked one. Let alone baked one that’s really good. On my first attempt! Okay, enough trumpet blowing, but seriously, I’m so pleased with these.
I’m a bit of a pastry fiend, sweet and savoury, so I’ve always been a bit put out that I can’t (usually) indulge in traditional hand raised pies. They always seem to be meat filled and more often than not the crusts are made with lard. No good for meat averse me.
But it’s not just the light, crisp, buttery crust that’s really good on these. The filling is delicious, warming and hearty but not heavy or stodgy. Yep, I’m marking these down as an all round winner. I can’t wait to try out some more variations of these beauties.
Makes 2 decent sized pies
1 tsp olive oil
1 small red onion
1 medium carrot
1 can butter beans
2 cloves garlic
1 tsp smoked paprika
1/4 tsp ground cumin
salt, pepper and chili flakes to taste
100g tomato paste
1 tbsp chopped parsley
50g cheese (any full flavour medium fat one you like)
100g plain flour
30g bread flour
50ml boiling water
pinch of salt
1 tsp paprika
Dice the onion and carrot (fairly small) and gently fry them in the oil until they are just starting to colour. Mince the garlic and add that to the pan along with the spices and seasonings. Fry for a couple of minutes before adding the beans. Mix in the tomato paste and cook until it has lost its ‘raw’ taste. Remove from the heat and mix in the parsley and the cheese, which will help to bind everything together. The filling should be quite thick. Leave this to cool whilst you make the pastry. You don’t want to try to fill warm pastry with warm filling, that will get you into all sorts of bother!
To make the hot water crust melt the butter in the boiling water. In a large mixing bowl whisk together the flours, salt and paprika. Lightly beat the egg and set aside a spoonful of it for glazing the pies before baking. Use a butter knife to mix the remaining egg into the flour. Pour in the hot water/butter mixture and combine everything so that you have a very soft pliable dough. It’s okay if you need to sprinkle in a tiny bit more plain flour to absorb any excess stickiness.
Divide the dough into two and then pull about a quarter off each ball. On a lightly floured surface use the tips of your fingers to pat out the larger balls to about 7 inch discs and the small ones to about 5 inches. Cut a couple of slits in the centre of the smaller discs.
Pile half of the filing on to each of the larger discs and place the smaller disc on top. Gently bring up the sides of the pastry and crimp them together with the lid, making sure that everything is well sealed. If you want to you can use a fork to press around the edges too.
If, like me you don’t trust everything to hold together in the oven then wrap and tie some strips of baking parchment around the pies for a bit of structural support. Use a fish slice (dipping it in flour makes this easier) to transfer the pies to a greased baking tray.
Chill the pies in the fridge for at least 20 minutes (they can sit there for longer if you aren’t quite ready to bake them yet). Brush the tops of the pies with some of the remaining beaten egg and then bake them in an oven pre heated to 200°c for 35 minutes, until they are golden brown and the pastry is crisp.