Knead it for ten minutes: time yourself. Leave to prove in a warm place for an hour, or until doubled in size. The family said this was best ever pumpkin pie crust crust.
Once risen "knock back" to take out the air and then roll out the dough to about 3/4 of an inch. The Newcastle bakery chain Greggs of Gosforth is well known for making stottie cakes and keeps a tight lid on its recipe for the dish. Otherwise, I thought it was tender but held up well, and flaky! Thank you – that makes perfect sense and congratulations on the Le Cordon Bleu thing. Just enter your email address, and you'll get new recipes in your inbox weekly.
Add the flour and pepper into the bowl of a stand mixer and dig a well in the center. I'm Livvy, a food writer and cook. It's not like I eat pie every day.
English cuisine Paella Valenciana from Spain, sauerkraut from Germany, biryani from India, bacalhau from Portugal, boeuf bourguignon from France.
Anthony gaskin September 25, 2020 At 11:31 am.
Transfer to a 10-in.
4.
Today, we are talking about stottie cake or stotty. And the result?
Anyhoo, less chattin’ and more snackin’, Brilliant recipe for Stottie…just like me Mam used to make. New Zealand: Kumara Chips (Sweet Potato Fries). It may start to resemble bread crumbs, or the lard may just disappear into the flour; the goal is to incorporate it fully, so there are no lardy lumps. 1. Once risen "knock back" to take out the air and then roll out the dough to about 3/4 of an inch. I really like your posts and I don’t even cook but should this recipe not say what happens to the yeast ? Happier. I use approx 500ml water, some salt and pepper and set the cooker to 40 mins.
Maybe my lard was old. Method.
Mom always knew the best pie crusts are made with lard. Save my name, email, and website in this browser for the next time I comment. This is the story of how I patched up a mummy-shaped hole in my heart with pastry, bread dough and icing. Put the dough back in the bowl of the stand mixer and cover it with a cloth.
That said, anyone can make a stottie if they have the very simple ingredients needed: flour, salt, sugar, yeast, white pepper, and water.If you've made any sort of bread before, this should be a cinch, though mastering the texture may be tricky. I used as a starting point for mine a combination of this ingredient list and this method. 50g lard Sieve together in a large bowl the flour, salt and milk powder and sprinkle over the Olive Oil.
For me, they are the platonic sandwich. Comes out great every time! Stir in the milk and warm water.
The yeast I used (and most easily available) is dried so was included in the first instruction to mix the dried ingredients but I’ve rephrased to make that clearer!
Flute edges; fill and bake as pie recipe directs. Although we ate these with pease pudding and ham, they’re really the perfect vehicle for any sandwich. The term comes from our local word ‘Stott’ which means bouncy, so you can understand why it’s a bit more doughy. thickness.
The word comes from the Geordie ‘to stot’, which means ’to bounce’.
5. Cut out into rounds about 5 ins in diameter (I use a Dimpled pint pot) Put onto floured baking sheets, prick with a fork twice , dust with flour, and place somewhere … Add the yeast and sugar mixture and the rest of the water into the well. Open energy of the people.
Previously, when I found myself mindlessly eating the same soup for multiple meals in a row, or relying on branflakes to sustain me for days on end, I would recreate my grandmother’s sultana scones (and realise guiltily that I prefer Ruby Tandoh’s), or make my mum’s minestrone.
8g fast acting dried yeast Place in a floured bowl covered with cling film and put somewhere warm to rise until twice its original size. Log in. After allowing the crust to cool I added the pumpkin mix. I did quite a lot of research before I began baking and developing this recipe, and I have some sad news: some of the recipes online don’t work. Made a rhubarb custard pie and it is lovely if I may so myself. Brilliant recipe for Stottie…just like me Mam used to make. Tip the dough onto a well-floured work surface. Preheat your oven to 200°C.
Once cooked, thoroughly stir and place in a dish or bowl to cool and set. My Mother always made her pie crust with lard. when ready it should have a good head of froth on top. I think, perhaps the stotties of my childhood were treated a little more gently. 2 tsp salt Bake at 180°C for 20 minutes, or until crisp and starting to brown. I was in some Greggs and asked a woman in the queue “what’s that?”, “That’s a Stottie pet”, What do you do with them?””Slice them in two and make a sandwich” “that’s a pretty big sandwich” ” You don’t have to eat it all at once like”. By continuing to use this site, closing this banner, or clicking "I Agree", you agree to the use of cookies. The results of this recipe is one of the flakiest crusts I have ever had.
I also had it the following night, toasted with butter and marmite and soft boiled eggs. Line a baking sheet with baking paper or a silicone mat, and then flour the baking paper. Hi Deidre! It’s a different country. I’ve upped the liquid ratio, because it makes the bread softer and chewier. I’ve rarely had a more satisfying supper.
Brilliant recipe for Stottie…just like me Mam used to make. My recipe also uses both lard and milk, and more sugar than most, which I found gave a greater depth of flavour, and a very slight sweetness, but the recipe works perfectly well leaving substituting the milk for water or the lard for butter (or leaving it out completely). My mum would serve them with bacon and mushrooms and lots of ketchup on Saturday lunchtimes, but my grandma’s were proper South Shields fare: stuffed with pease pudding and breaded ham. Used this crust in a Rhubarb recipe that is over 100 years old. Prick with a fork several times and push an indent into the middle with your finger. It’s an oven bottom bread.
5. I pre-baked 10 min @ 400.
Turn the oven off and continue baking for 30 minutes. Sprinkle in water, a tablespoon at a time, until pastry holds together. ( I use a Kenwood with the dough attachment at this stage for about 10 - 15mins).
I’m a believer. Once cooked (test by knocking the bottom of a roll they shouldn't be too brown on top) remove and place on a wire cooling rack and allow to cool thoroughly before slicing. I used this recipe to make crust for a pumpkin pie. I can across your blog looking for a stottie recipe, so glad to have found it at this time , Your email address will not be published.
I hadn’t been to the Newcastle area until recently. I made it in a lidded frying pan, campfire style. This makes 3 1/4 lbs of risen dough.
Prick each cake about ten times with a fork. Stottie Cake Recipe This recipe will give you three at 285 grams Plain Flour 500g (1lb 4oz) Salt (10g)oz Fat or Lard 25g (1oz) Sugar 5g (oz) Yeast 30g (oz) Water (warm) 290g (10oz) Milk Powder 10g (½ oz) Total Weight 865g (2lb 1oz) Method Sieve all the dry ingredients and then rub the fat or lard through. I'd recommend a quarter teaspoon of salt.
Reply. It’s an oven bottom bread. It was a tad short, barely enough for pans. Great with soup.Thanks for the heads up. Easier if you have a pressure cooker. This is a traditional recipe which you might find a little tougher than some of the store-bought versions, but it’s a really tasty loaf!
Thanks from one exiled Geordie to another. They were a practical solution to a kitchen problem, a cheap, fuel-saving waste-not-want-not answer. I was making a 9" crust, so I cut rounds from the leftover crust, seasoned them with Taste of Home California Garlic Pepper, and baked them as crackers. Unfortunately, at this time of lockdown I have no lard so will be trying it with butter. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. I didn't like the lard taste in the crust. Remove the dough from the bowl and tip it onto a floured surface.
Continue kneading for about 5 minutes or until obtaining a soft and elastic dough. Did this recipe in the Ninja (with dough hook) fast & excellent. Don’t skimp on the salt: bread needs salt. This looks amazing and I am about to try this recipe. Today, we are talking about stottie cake or stotty. New! This site uses cookies. (You can’t, to my knowledge, get hold of stotties in London. Mix the flour and salt together and rub in the margarine. Knead the dough for 10-15 until forms a single smooth ball. It should be cut in half and used for sandwiches, and if you haven’t had one with a fried egg in, you haven’t lived. 1 tablespoon sugar I brushed 2 egg yolks and sprinkled sugar on the top crust prior to baking, and I kept the crust edges covered the entire baking time and they were perfectly done and golden. Place in a preheated oven gas 7 220c (fan assisted 200c gas 6) for 12 to 15 mins. 6. Stir together with your hand until it comes into a ball; the dough will be pretty sticky at this point. Good luck with that. 2. I baked at 425 for 15 minutes then 350 for 45 once it was filled - next time I'll parbake as the bottom was somewhat soggy. Push the dough away from you with heel of your hand, then pull it back towards you, stretching and returning, stretching and returning. You won't ever be afraid to make pie crust again. Cut out into rounds about 5 ins in diameter (I use a Dimpled pint pot) Put onto floured baking sheets, prick with a fork twice , dust with flour, and place somewhere …
It’s docked (pricked and dented) so it doesn’t puff up in the oven, but instead is soft on the outside, and chewy in the middle, like a firm, oversized bap. They take a bit of elbow grease mind, as you need to knead the dough for 10-15 minutes. The stottie cake (stotty) is a flatbread originating from Newcastle in North East England, where it is considered as the powerful symbol of its identity. Cut in lard until mixture resembles coarse crumbs. Bake at that temperature for 15 minutes, then turn the oven off, and leave for one hour, before removing from the oven. But I switched the lard for French butter. Shape into a ball; chill for 30 minutes. pie plate. Notify me of follow-up comments by email. The preparation time takes into account the time it takes for the dough to rise. Anthony gaskin September 25, 2020 At 11:31 am.
Choose the type of message you'd like to post, 500ml - 17 fl ozs of equal amounts milk/water (Luke Warm. https://www.kenwoodworld.com/uk/familyrecipes/nannys-stotty-cakes Makes: 2 large stotty cakes
I’m a bit of a glutton and even I think that you can get four decent sandwiches out of one. Cover with tinfoil or you end up with a skin on top. Using the dough hook, knead for 2 minutes at medium speed and add the salt. Even with the pre-bake and long cooking time, the crust was golden. Once risen "knock back" to take out the air and then roll out the dough to about 3/4 of an inch.
Smashing scran.
Pease pudding is very easy to make. Hungry for more?
This is my 'go-to' pie crust recipe! Really surprised it took me half a century to go to Newcastle and then find them secretly eating wonderful comfort foods all by themselves.
Form balls of dough and flatten them to a thickness of about 1 inch. In the United Kingdom, especially at breakfast, no one would give up their slice of bread and preferably a freshly baked bread. Let the dough rise for 1 hour in a warm place, away from drafts. It will transform over the ten minutes, into pliable, elastic, soft dough that is smooth, and no longer sticky.
On a lightly floured surface, roll dough to 1/8-in. Knead the dough until smooth and shiny and when you press it it springs back.
Dependent on the temperature this could take up to an hour.
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