Banana Oaties

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Banana Oaties

I

f I told you these were “healthy flapjacks” your expectations would be skewed. Think of these instead like either a baked banana porridge or baked overnight oats…disguised as a flapjack. They have quite a dense texture and are delicious and extremely moreish eaten with a cup of tea. They aren’t too sweet and are the perfect use of those leftover bananas when you’re fed up of banana bread.

I’ve made 2 x batches of these now and rapidly packaged up the most recent one into the freezer as the first batch didn’t even make it to the freezer bag before we devoured it! Helpfully, this stash will be ideal for both my husbands endurance cycling, packed with slow release energy, as well as my impending postpartum life (hopefully!) over the next week! Energy will be needed!

*If you’re feeling they need a bit of indulgence or sweetness, try dipping them in melted chocolate and chilling in the fridge. You can also substitute the raisins/coconut for anything else you fancy such as chocolate chips or finely diced dried fruit of choice.

Makes about 12

  • 250g jumbo oats (better here the large they are, not the ground ones)
  • 3 bananas
  • 1 tsp cinnamon
  • 50g butter, melted
  • 50g of raisins / desiccated coconut (I’ve made a batch of each now)
  • 2 tbsp runny honey
  1. Line a baking tray/dish (approx 24cm x 24cm or similar size in rectangle) in parchment. Preheat the oven to 200.
  2. Mash the bananas in a large bowl with a fork until they form a paste.
  3. Add the rest of the ingredients, adding the melted butter last. Mix thoroughly until everything comes together.
  4. Spoon the mixture into the baking tray, and press it into the corners. Smooth the surface with the back of a wet spoon.
  5. Bake for 18 minutes until just beginning to go golden on top.
  6. Leave to cool completely before cutting into slices.

Courgette & Broad Bean Rice-otto

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T

his one is thanks to Nigel Slater’s Diaries which, naturally, I’ve tweaked a bit. The perk of Nigel’s Diaries is the ease at which you can flick to the date of the month (or closest!) that you’re enjoying and take inspiration from what he was cooking, in season and usually with some store cupboard staples. 

Into my final month of pregnancy and I was craving something fresh in the warm summer but equally something hearty which can be a hard balance. This ticks all those boxes. It’s a ‘not too clingy’ summer hug in a bowl. Eat from a bowl, with just a fork, on the patio, under the sunshine with a glass of crisp white wine (if you can…!). I used crumbled goats cheese here but feel free to just use parmesan or any cheese of choice.

NOTE: Given I had some time to kill whilst waiting for Baby X to arrive, I was quite happy to de-pod these broad beans. It’s a therapeutic process. If you don’t want to de-pod them, feel free to substiitute broad beans for frozen peas! If you leave the skins on, they can be a bit tough, plus you don’t get that green vibrancy!

Serves 4

  • 300g courgette
  • 250g frozen broad beans (or peas as above)
  • 1 litre vegetable/chicken stock
  • 1 onion / 2 shallots, finely chopped
  • 60g butter
  • 1 large garlic clove, crushed
  • Sprig of thyme
  • 250g brown rice
  • Small glass white wine
  • 100g goats cheese
  • 200g breadcrumbs
  • 1/2 lemon, zest.
  1. Grate the courgettes into a colander using a large box grater or food processor with the shredding attachment. Season generously with salt and leave for at least 20 minutes so the juices can be drawn out.
  2. Simmer the broad beans in boiling water for about 5 minutes then drain cool under cold water until cool enough to handle. You do not have to de-pod them but its recommended as the skin can be tough! It does take some patience and time if you have it. Pinch the skin and push the fresh green bean out into a clean bowl. Continue with all broad beans and set them aside.
  3. Heat the stock in a saucepan and keep warm on a low heat.
  4. In a large heavy based casserole dish or high sided frying pan, melt 40g of the butter with a splash of oil. Add the chopped onion and stir over a low heat until soft and translucent. Add the crushed garlic and thyme leaves and generous seasoning. Stir and cook for a few minutes.
  5. Add the rice and stir together to coat the grains in butter for 1-2 minutes.
  6. Add the glass of wine and allow the alcohol to simmer away.
  7. Now, add about 1/4 of the hot stock and simmer gently. The rice will take total 40 minutes approx to soften. Keep adding stock until the rice is tender. Don’t let the rice dry out though. You may use all the stock and a little extra hot water if its not cooked by the time you’ve used all the stock.
  8. Once the rice is just cooked, turn off the heat and turn your attention to the courgettes. The salt will have drawn the moisture out now. Using your hands, squeeze the watery juices out into the sink and put the drained courgette into a bowl with the broad beans.
  9. Stir both the shredded courgette and broad beans into the rice. Add the remaining 20g of butter and season to taste. Keep warm with a lid on.
  10. In a dry frying pan, add a splash of olive oil until hot. Add the breadcrumbs and season. Cook until the breadcrumbs are golden and crunchy and then set aside. Add the lemon zest.
  11. Give the rice one final good stir to mix everything together until creamy.
  12. Serve, crumbling over the goats cheese and with a scatter of crunch breadcrumbs. Enjoy!

Hazelnut Ice Cream & Lemon Gelato

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Hazelnut Ice Cream & Lemon Gelato

I

t’s been an understated while since I’ve posted a recipe on FITP! This is for many reasons which would be very boring to read about. That said, in the spirit of the original intention of this blog, here are two fantastic ice cream recipes ! Sigh, one is technically a gelato I believe. 

Creamy, indulgent Hazelnut (think ferrero rocher) and light, zesty, creamy lemon gelato.

If you have an ice cream machine (and we aren’t talking anything fancy, just a cold churning bowl!) ice cream making at home is the easiest dessert. I’d highly recommend one if you love ice cream (see below). Alternatively, many recipes suggest you whisk as it’s freezing. I’ve only done this about once and it does leave an ice cream with more crystals but worth trying!

Ice cream machine – My ice cream maker was purchased from Ebay about 12 years ago and has been extremely reliable! You can buy these cheaply these days, you don’t need anything fancier that something like this. 

Hazelnut Ice cream

  • 500ml double cream
  • 250ml whole milk
  • 125g caster sugar
  • 6 egg yolks
  • 200g roasted hazelnuts (no skins! Roast yourself or buy pre-roasted)
  • 80ml Nutella
  1. Blitz 100g of the roasted hazelnuts in a processor until like fine breadcrumbs. They should start to become a bit oily.
  2. Heat the milk and cream in a saucepan, until just coming to the simmer. Stir in the Nutella until dissolved.
  3. Add the blitzed nuts and stir. Leave to infuse for 1 hour.
  4. Pour the mixture through a sieve and discard the nut pulp.
  5. Heat up the milk/cream mixture again until just below a simmer.
  6. Whisk the sugar and egg yolks until fluffy in a large bowl.
  7. Whilst whisking the eggs in the bowl continuously, pour the warm milk/cream mixture over the them and whisk throughly. You may need someone to pour while you whisk.
  8. Once combined, pour the mixture back into the saucepan and place on a medium/low heat.
  9. Stir the mixture for about 8-10 minutes ensuring it doesn’t catch or get too hot. You are aiming to thicken the custard but you don’t want any egg scrambling!
  10. Once thick enough (the mixture coats the back of a wooden spoon), remove from the heat and leave to cool completely.
  11. Chop the remaining roasted nuts and set aside.
  12. Pour the mixture into the ice cream maker once fully cold and churn until done. Just before you remove the ice cream, add the chopped nuts.
  13. Transfer into a container and freeze fully.

Lemon Gelato

  • 125ml lemon juice (4-5 lemons)
  • 150g caster sugar
  • 250ml whole milk
  • 250ml double cream
  1. Juice the lemons until you have 125ml juice. Whisk in the caster sugar until well combined.
  2. Stir in the double cream and mix well.
  3. Stir in the milk and mix again. (It’s vital you add the cream first and then the milk – I have made this mistake and your whole mixture will curdle if done the other way!).
  4. Churn the mixture in an ice cream machine until ready.
  5. Transfer into a container and freeze fully.

 

 

Pea, broad bean & Nduja toasts

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Pea, broad bean & Nduja toasts

T

his is a cheeky canapé with a spicy punch of Nduja! With the zesty fresh peas, its a stunning match!

The recipe really is just guess work I’m afraid so you’re going to have to taste as you go to get a good balance. Simple flavours are balanced with a kick from either the lemon or Parmesan so add either accordingly and season well.

Bread options and sizes are endless so I’ve been purposefully vague. This doesn’t even have to be a canapé. It would make an amazing starter/lunch or even breakfast with some eggs. Scale up and experiment with the toppings. If you’re not into Nduja, try crumbled chorizo, black pudding, sun-dried tomatoes, crumbled feta/burrata…the options are endless.

  • 250g frozen peas
  • 100g frozen broad beans (Optional, use extra peas if you like)
  • 1 lemon – zest and juice of 1/2
  • 2 large garlic cloves
  • Parmesan cheese – 1/2 large handfuls grated finely
  • Extra virgin olive oil
  • Handful mint/basil (don’t go overboard here).
  • Bread – any you like. I used a small stone baked baguette cut into rounds.
  • Nduja – fresh or paste or any of the topping suggested above.
  1. Defrost your peas & broad beans in some boiling water and drain (do this separately if using so you can depod the broad beans).
  2. Cool the broad beans in cold water then pinch them out of their skins, discarding these and adding the fresh green bean to the peas.
  3. Put peas, beans, 1 garlic clove, lemon zest, juice of 1/2 lemon, mint/basil leaves and lots of salt and pepper into a food processor. (*You can also bash this all together in a big pestle and mortar if you like).
  4. Pulse until everything is roughly chopped together.
  5. Add the parmesan and a good few glugs of olive oil. Blend until well combined.
  6. Tasting as you go is important here. Taste and adjust seasoning with more lemon/cheese/salt and pepper or oil to help bring the texture together.
  7. Cut your bread however you like and toast/grill until warm and golden. Take you remaining garlic clove and slice it in half lengthways. Rub the cut side over your the warm toasts.
  8. I used fresh nduja so I heated this in a hot frying pan to help warm the spices first before serving but this is optional.
  9. Spoon some crushed peas onto your toast rounds and top with some nduja.

Raw Date & Cashew Energy Bars

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Raw Date & Cashew Energy Bars

L

et’s be honest, energy bars are a real hot topic these days and a bit of a buzz word. Millennial’s all leading such ‘busy’ lives, being on-the-go and needing said energy! There are some great brands out there, most trying hard to keep ingredients lists to a minimum but they can get pricey. So, if you’ve got a blender then chuck everything below inside and make your own! These are really tasty and you can play around a bit with the ingredients depending on your tastes.

My athlete of a husband is adventuring off to Scotland for a 4 day cycling voyage from Carlisle to Glasgow so made these to help fuel his assertive legs. Good luck!

Makes 8 large bars or about 24 small ‘bites’

  • 400g pitted dates
  • 200g cashew nuts
  • 100g salted peanuts (Optional. I like the salt but you can use 300g cashew or 100g of another nut)
  • 4 tbsp cocoa powder (dark)
  • 1 tbsp nut butter of choice
  • 1 tbsp coconut oil
  • 1 tbsp vanilla
  1. Blend everything in a food processor until the nuts are in tiny pieces
  2. Add 1 tbsp of cold water and blend again. The mixture should start to stick together. Add another splash of cold water until it blends into a nice ‘dough’.
  3. Line a 20 x 20cm baking tray with parchment.
  4. Tip the mixture into the tray and press into the tin.
  5. Refrigerate for at least 2 hours.
  6. When ready to slice, makes sure its really cold – i put mine in the freeze for an hour or so before cutting (don’t let it get rock hard though!). Slices into bars.

Spicy Meat Gumbo

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Spicy Meat Gumbo

M

y word. I’m quite ashamed I’ve never shared this recipe before. According to the date scribbled in the front page of this cookbook, I received Jamie-O’s ‘America’ in 2009.

Dear Jess, To a future “Masterchef”! Happy Christmas 2009. All our love Mum & Dad xxx

I wonder if the quotation marks were intentional or ironic…I am my own interpretation of a Masterchef !

Anyway, I made this spicy meat gumbo back when I was at school for group of friends and it was incredible. Shamefully I then forgot about it until recently when I threw it together for some friends. I think my husband fell in love with me all over again to be honest. Its become a dish we can’t believe we’ve lived without! I haven’t changed much to the original version, which I’ll happily admit you’ll find in “Jamie’s America”. page 97, Louisianna.

Serves 4 (hungry adults)

Serve with – fluffy rice or toasted sourdough for mopping

  • 6-8 chicken pieces on the bone (I used 3 thighs and 3 drumsticks but they were small).
  • 250g fresh chorizo (fresh here meaning uncooked. This is the game changer so don’t go for the cured chorizo ring – for example, these are ideal), thickly sliced.
  • 4 rashers of smoked bacon, chopped
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 2 sticks celery, chopped
  • 4 garlic cloves, chopped
  • 500g (or 2 large) sweet potatoes, chopped
  • 3 tbsp plain flour
  • 1 heaped tsp smoked paprika
  • Sprig thyme, leave picked
  • Sprig rosemary, leaves picked
  • 1 chicken stock cube
  • Spring onions – chopped to serve
  • Coriander – chopped to serve
  1. Preheat the oven to 180 and get yourself a large casserole dish.
  2. Heat the casserole dish to a medium heat over the hob and add a splash of olive oil. Season the chicken pieces and brown on all sides for only about 5 minutes.
  3. Add the chopped chorizo and brown for a few minutes with the chicken.
  4. Remove the meat from the pan and set aside keeping all the lovely juices in the pan.
  5. Turn the heat down a bit and add the onion, celery, peppers and seasoning and gently soften for about 8 minutes or so until soft.
  6. Add the garlic, paprika, thyme and rosemary and stir well for a few minutes.
  7. Add the flour and coat all the vegetables in it. The flour will absorb all the lovely juices. You can now cook this gently for a few minutes as everything goes nice and golden brown. Careful it doesn’t stick.
  8. Add the potatoes, chicken and chorizo back into the casserole dish and mix.
  9. Add the stock cube and then add enough boiling water to just cover the chicken so it is all submerged and can cook nicely.
  10. Bake in the oven, lid off, for about 45 minutes to 1 hour until the chicken is starting to fall off the bone and the sauce is thick.
  11. When ready, use some tongs to remove the chicken pieces out the dish. Use some forks to tear the hot meat from the bones on a chopped board and add the meat back into the stew. Discard the bones.
  12. Stir through some of the chopped spring onions and coriander and scatter over the rest.

Serve with some steaming fluffy rice or some big chucks of fresh bread to mop up the juices!

Peach, balsamic & heirloom tomato salad

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Peach, balsamic & heirloom tomato salad

M

y sister and I enjoyed a version of this salad on our holidays in Greece and it’s been with us nostalgically since. I’ve sadly forgotten whether it had little cubes of salty pancetta or crumbled feta cheese in it but what I do know is that peaches and balsamic were a hit. A very valid excuse to return and I hope that little Greek taverna is still tucked away in the port of Sivota awaiting our us…

Promise me you won’t dare think about making this salad with out of season tomatoes or peaches in Winter. Its a summer salad where only juicy fresh tomatoes will do – preferably from your bounteous allotment if you are so lucky to have one! I hold no accountability for anyone making this in November and complaining about the lack of flavour…

Serves 2 (as a main / large side)

  • 2-3 large tomatoes (gorgeous ripe heritage / heirloom tomatoes look prettier here, taste amazing and make the salad interesting. Try some yellow or green ones as well as your usual red)
  • 200g cherry tomatoes
  • 1 shallot
  • 2 ripe peaches / nectarines
  • 1 tbsp red wine vinegar
  • Handful of salad leaves e.g. rocket, watercress, lambs lettuce
  • Handful basil leaves
  • Balsamic glaze
  • Flaky salt and black pepper
  • *Optional cheeses – a salty element works fantastically in this salad and a cheese is ideal.  I actually made this with fried halloumi the night before. Think about adding cubed fried halloumi pieces, crumbled feta, goats cheese, shaved parmesan or a big bulging burrata!
  1. Cut the cherry tomatoes in half and place in a bowl. Chop the shallot in half and then into fine half moon slices and add to the tomatoes. Sprinkle over a generous pinch of flaky salt and cracked black pepper (the salt will draw out the juices so don’t be shy here with the seasoning). Add the red wine vinegar, stir and leave to sit for 10 minutes or so.
  2. Slice your large tomatoes into rounds or big chunks – however you like. Mix up the shapes for added texture and interest!
  3. Next, slice the peaches/nectarines into chunky slices.
  4. Get a large serving plate or bowl and add your leaves. Scatter over your sliced tomatoes and peaches/nectarines and season well. Toss in your cherry tomato-shallot mixture with the juices.
  5. Give everything a good and gentle toss together and then rip over the basil leaves.
  6. If using cheese, add this now.
  7. Drizzle over your balsamic glaze and serve!

Spiced Chicken Kebabs, Nutty Pilau Rice & Coriander Chutney

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Spiced Chicken Kebabs, Nutty Pilau Rice & Coriander Chutney

S

unny July summers in London are dreamy. Spontaneous midweek BBQs are my favourite. We needed something fresh and light but without compromising on flavour. Stylish rice with golden spiced nuts aside creamy marinaded chicken kebabs dressed with a punchy coriander chutney hit the spot.

Courtesy of Delia Smith and her eve r incredible Summer Cookbook.

Serves 2

Chicken Kebabs

  • 2 chicken breasts
  • 1 small tsp coriander seeds
  • 1 small tsp cumin seeds
  • 5 cardamon pods
  • 1 tsp ground turmeric
  • 1 tbsp grated fresh ginger
  • 140ml plain yoghurt
  • salt and pepper
  • 1-2 gloves garlic, crushed
  1. Heat a frying pan on a high heat and toast the cumin & coriander seeds and cardamon pods. Grind in a pestle and mortar.
  2. Add to a large bowl with the turmeric, ginger, salt and pepper, garlic and yoghurt and mix well.
  3. Chop the chicken breast into large bite sized pieces and mix with the marinade.
  4. Leave in the fridge overnight if you can for maximum flavour.
  5. When ready to cook, pre-soak some kebab sticks in water before threading on your chicken pieces. You can add other ingredients between pieces e.g. onion, peppers etc.
  6. Once ready to cook, preheat your grill or BBQ and cook for about 8 minutes on each side or until just cooked.

Pilau Rice

  • 4 oz brown basmati rice
  • 1 cinnamon stick
  • 50g nuts – mix of pine, cashew and pistachio
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 3-5 cardamon pods
  • 1 large (or 2 small) shallots, finely chopped
  1. Heat a frying pan on a high heat and toast the cumin & coriander seeds and cardamon pods. Grind in a pestle and mortar.
  2. Heat a little olive oil in a pan and gently fry the shallots until soft and translucent. Add the ground spices and the nuts and toast until the nuts get a slight browning on the sides.
  3. Add the cinnamon stick, rice and enough water just to cover.
  4. Bring to a gentle simmer, and simmer gently until just cooked.
  5. Drain, remove the cinnamon stick and serve!

Coriander Chutney

  • 30g coriander
  • 1 green chilli
  • 1 garlic clove
  • Pinch sugar
  • 2 tbsp red wine vinegar
  • Extra virgin oil to taste
  1. Blend all together in a good nutri-bullet or blitzed. Adjust with oil / cold water to thin and salt and pepper for taste.

Mexican Tasting Menu

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Mexican Tasting Menu

M

exican inspiration promised and delivered. I’ll take any excuse to create a menu so a family birthday was next in line. Fresh guacamole with pico de gallo christened every evening meal for us in Mexico. We used it as a barometer for each restaurant. Each eatery had their own style but each one we tried was incredible so there was no question about it being on this tasting menu with some mezcalitas to kick things off.

My stand out food memory from the holiday was our first taste of fish tacos on day 2 in Holbox. Blue corn tortilla’s topped with perfectly soft but crunchy green tempura fish and creamy avocado as we dumped the bags and collapsed in front of our idyllic ocean view. And the tacos didn’t stop there, from prawn to chicken but always back to fish. I was skeptical about recreating these at home but relieved to say, these were delicious and offered us a mini escape back to Holbox. I’d encourage you to invest in a taco holder and some proper corn tortilla’s to make these worth their while. Whilst you can use wheat tortilla’s, the corn version (blue or white) take these to their authentic level.

My Mexican menu was created sharing and I’ve shared a few of the recipes here which I hope you enjoy.

A few staples you’ll need for this menu if you’re serious about your Mexican feasting:

  • Taco holder 
  • Corn tortilla – blue or white
  • Hand lime squeezer
  • Mezcal – we bought back 2 bottles from Mexico. Buy the best quality you can afford or use Tequila if you prefer.
  • Every bar in Mexico uses ‘Tajin’ for the chilli-salt rim on their margaritas/mezcalitas. We bought this back in our luggage but you can buy it online.
  • Plain corn tortilla chips for dipping (salted but not flavoured) – don’t even think about buying Doritos. Artisanal are the best if you can shop around. Again, blue or white corn work well. I used these blue corn chips

Mezcalitas

Guacamole with pico de gallo & black corn tortilla chips

Prawns & Mango

Black Bean & Chipotle Empanadas

Fish Tacos with Mango Salsa

Coconut & Lime Ice Cream

Guacamole with pico de gallo & black corn tortilla chips (Serves 4 as a starter and for your fish tacos)

  • 4 large ripe avocados
  • 1-2 large limes
  • Handful coriander, chopped
  • 4 ripe large tomatoes
  • 1 shallot, finely chopped
  • 1-2 chillis, finely chopped
  • Tortilla chips to serve (plain)

I used a blender here but you can mash the avocados by hand with a fork also for a more rustic texture. I usually love making avocado this way but I prefer the creamier texture for serving this as a sharing starter with chips.

  1. Blend the avocado flesh, juice of 1 lime, chopped chilli to taste and all but a handful of the coriander in a blender with a generous pinch of flaky salt and freshly ground pepper until smooth. Taste and add more lime & salt if needed.
  2. De-seed and finely dice the tomatoes and add to a bowl. Season well with flaky salt.
  3. Add the chopped shallot, the rest of the coriander and the juice of half a lime and stir well.
  4. Leave to sit for about 30 minutes to let the salt draw out the lovely tomato juices.
  5. When ready to serve, make sure everything is at room temperature. Don’t serve straight from the fridge. Spoon half the guacamole into a serving bowl or dish and spoon over half of the pico de gallo and tuck in!

Black Bean & Chipotle Empanadas (recipe here)

Fish Tacos with Mango Salsa (Serve 4 – makes about 8)

  • 500g white meaty fish – I used cod
  • 85g flour
  • 200ml sparking water, chilled
  • 1 litre sunflower oil
  • 8 white/black corn tortillas (If you can’t find corn, use wheat tortillas but you’ll benefit from the authenticity of corn!)
  • 1/2 guacamole recipe above
  • 1/2 pico de gallo recipe above
  • Roughly 1/4 of a mango, diced (leftover from your prawn and mango skewers)
  1. Cut the fish into large bitesize chunks  a few inches each and heat the sunflower oil in a large saucepan until around 180℃. (If you have a deep fryer then prepare this)
  2. Make the batter by sifting the flour into a large bowl and seasoning. Whisk in the cold sparkling water, whisking until smooth.
  3. When the oil is hot enough, dip each piece of fish into the bater to very lightly coat and then quickly into the hot oil being careful not to splash yourself with the oil. You can add 3-4 pieces if they will fit at once but don’t crowd the oil. Fry for about 3 minutes until just golden, turning with a slotted spoon to ensure even colouring.
  4. Remove the fish pieces with a slotted spoon onto a plate lined with kitchen towel to absorb the excess and repeat with the rest of the fish until all fried. If there are any crispy bits of batter left in the pan, remove these as they are great to top off the tacos.
  5. Mix the mango with the remaining pico de gallo and set aside.
  6. To assemble the tacos, lightly warm the tortilla’s in a pan or low oven and spread the corn tortilla with 1 tbsp of guacamole. Pop in 2-3 pieces of your tempura fish and place each in your taco holder.
  7. Top each with the mango/tomato salsa and any remaining crispy bater pieces and serve with lots of napkins!

Coconut Ice Cream (recipe here) – Serve with rum roasted pineapple for an extra treat!

Chicken & Black Bean Empanadas

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Chicken & Black Bean Empanadas

I

promised I’d be inspired from our recent adventures in Mexico. The food and country stole our hearts and we are incredibly lucky to have had such an amazing immersive honeymoon. Whilst I’ve only managed to find one good Mezcal bar in London (Hacha, Brixton/Dalston), I have been creating smoothie bowls, tacos and now, empanadas in the kitchen.

I think empandas are pretty forgiving and adaptable (don’t tell the Mexicans?). Being a very loose cousin to the Cornish pasty in my view, as long as the pastry is fresh and flaky and the filling tasty and moist –  you can’t go wrong. We didn’t eat too many of these in Mexico to know the ‘traditional’ size but I like that you can make these larger or smaller to fit into your menu. Here I opted for the slightly larger than canapé size as part of a Mexican tasting menu.

Makes about 15 (depending on their size)

  • 500g plain flour
  • 2 tsp baking powder
  • 150g cold butter, cubed
  • 1 egg, beaten
  • 4-5 chicken thighs, skin off, deboned
  • 2 large shallots, chopped finely
  • 2 garlic cloves, crushed
  • 2 tsp each ground cumin, coriander, smoked paprika
  • 1 tsp crushed chilli flakes (or as hot as you like)
  • 1 can black beans, drained
  • 1 can tinned tomatoes
  • Handful coriander, chopped

You can use shortcrust pasty or puff if you don’t want to make it yourself. I used a tea saucer size to cut out the pastry circles for size.

Filling

  1. Preheat the oven to 180℃ and get yourself a large casserole dish.
  2. Heat a splash of olive oil over medium heat in your dish and add the shallots. Gently cook for about 8 minutes until soft and translucent making sure they don’t catch. Season well, add the garlic and cook for a further few minutes to soften.
  3. Add the chicken thighs and turn up the heat to brown them slightly on the outside (don’t worry too much, it’ll all go in the oven shortly!)
  4. Add the ground spices and mix everything well to coat for a few minutes.
  5. Add in the tinned tomatoes and mix well. Add half a can of water from the kettle if its looking a bit thick, basically enough to submerge the chicken but not too watery!
  6. Add the black beans and mix well.
  7. Cook in the oven for 45 minutes, lid on. Remove the lid and cook for a further 15 minutes or so. By this time the mixture should have reduced nicely and the chicken tender.
  8. Remove the dish from the oven and leave to cool slightly.
  9. Before it gets cold, take two forks and shred the chicken into bitesize pieces and mix everything to combine before leaving to cool completely before stirring in the chopped coriander.

Pastry

  1. To make the pastry, mix the cold cubed butter and flour and baking powder in a food processor until it resembles breadcrumbs. Season. (You can rub this in by hand but make sure the butter is cold).
  2. Add in a few tbsp of cold water bit by bit with the processor running until the dough just starts to come together in a ball.
  3. Turn the dough out onto a floured work surface and combine into a nice soft ball. Wrap in cling film and refredigate for 1 hour.

Assembly

  1. Remove the pastry from the fridge and leave to warm up for about 15 minutes. Cut into quarters to make it easier to handle. Roll each quarter out on a floured work surface to the ticket of a coin. Use a cutter or an upturned saucer to cut out circles of pastry. Size is totally up to you – you can go large pasty style or small canapé size.
  2. Spoon a small amount of mixture into the centre of the pastry – the amount will depend on the size but be cautious and don’t overfill, its easily done.
  3. Brush beaten egg around the outside of the whole pastry disc.
  4. Turn over the pastry to make a half moon and seal the edges with a fork by pressing the pastry edges together.
  5. Brush the empanada with egg and bake at 200℃ for about 15-20 minutes or until golden brown.