When cool, add cream to the centre and berries. I used wild strawberries and raspberries from the garden plus some blueberries. You can glaze it using quick jel or a sieved raspberry jam with added water
4lbs cooking apples, just chopped with 1 tblsp of white wine or cider vinegar and juice of lemon with 2 pints of water. Boil until the apples are soft. Then strain through a jelly bag or sieve lined with muslin, overnight. Do not squeeze the bag as this will produce a cloudy liquid, just let nature takes its course.
This should give approximately 1 and half pints of juice to which you add 1 and 1/2 lbs of sugar. Bring to the boil and continue to boil and skim off any impurities until setting point is reached (the jelly will set on a cooled saucer). Add either mint or chilli before bottling in sterilised jars
I used Mozzarella, Cheddar, Boursin and Gruyere.
For the sauce use a mixture of Mediterranean vegetables roasted and then blended.
Roll the pasta to the last setting, cut our circles using a pastry cutter and then fill with the cheeses. Seal using water
Blend the roasted veggies with a little stock
Mix 500g strong white flour with 2tsp salt and 2tsp fast action yeast. Add 40mls olive oil and 400mls water slowly and then mix on slow for 5-8 mins.
Put into an oiled, square tub and leave to rise until doubled in size.
At this point you will need lots and lots of flour. Flour a work surface/ board and empty the mixture onto it.
Flour your baking tray
Flour the knife.
Flour your hands
This is a very,very sticky mixture but don't worry it is fine.
Split the mixture into three and place on the baking tray - it may look awful but it will work out
Allow to rise for a further 10 minutes and then cook for 25 mins at 220c depending on how your oven cooks.
It should be hollow when you tap it to be fully cooked
Most important part the toffee sauce - Use equalish measures of soft brown sugar, butter and cream. Heat of a low flame and it will all come together. Put some on the puddings as they come out of the oven and then add more as you serve. Vanilla ice cream is perfect with this recipe
Use ready made and ready rolled short crust pastry and split into three or make you own rubbing in 1oz butter, 1 oz lard with 4 oz flour and enough water to bind
With the cooled mixture fill each 'pasty' and then use egg wash to seal and glaze.
Alternatively use cooked mashed potato with cheese and onion to use up mash, or left over chicken with mushrooms. To be honest most left overs taste great in a pasty
Cook for at least until 20 minutes and the pastry is golden
'Food is my passion after my family and politics, so here are some of my favourite recipes'