Pontypool Magazine August

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Bringing The Community Together Welcome to the latest issue of Target Magazine- On your doorstep. Thank you for taking the time to read the magazine. This month we are packed with articles and features to keep you entertained. Please support the businesses within the magazine if you can as it is an uncertain time for us all. If you are a local charity or good cause and would like to get your message across we can help you through our community partners program, it offers free advertising space to worthy causes at no cost to them. Please get in touch. I would like to say a big thank you to our advertisers for coming on board during this difficult time, its great to have you with us. I hope you enjoy the magazine and we would like to hear any feedback you may have. Please mention us when responding to adverts as this will help the magazine grow. Community Partners Contact Us Published By: Target Magazine and Marketing LTD Tel: 07532 825107 Facebook: @targetmagazinecwmbran Whilst every care is taken with materials submitted to Target Magazine the publisher cannot accept responsibility for loss or damage Instagram: @targetmagazinecwmbran to such materials. This publication is copyrighted and may not be reproducedwithout the permission of the publisher. Web: www.targetmagazine.co.uk All prices are subject to change and the publisher cannot accept responsibility for errors. All prices correct at time of publication. Email: sales@targetmagazine.co.uk All opinions expressed in articles are that of the author and not of the publisher. The inclusion of an advertiser in the magazine is not a direct recomendation. Telephone: 07532 825107 ©Target Magazine and Marketing LTD 2021
Baker’s Corner Summer Fruits Pie Introduction Make the most of summers berries with this delectable pie… perfect with a dollop of fresh cream! Ingredients (serves four) For the pastry: 225g cold unsalted butter chopped into small pieces 350g plain flour 50g icing sugar Pinch of salt 1 large egg yolk For the filling: 800g of berries such as strawberries, raspberries, blackberries, cherries or blueberries 100g sugar 2tbsp of cornflour ½ tsp cinnamon 1 egg white (for glazing) 1tbsp sugar (for sprinkling) Top Tips • If you’re time-starved, feel free to use pre-made shortcrust pastry which is generally as good as homemade, and certainly easier! • If you don’t have baking beans use cooking weights, dried lentils or rice. • If you don’t have access to a food processor simply rub the butter and flour together until it is the texture of breadcrumbs. Method 1. Put the flour, butter, icing sugar and salt in a food processor and blitz into crumbs. Combine the yolk with 1tbsp cold water, then add to the processor and pulse until the dough comes together. Divide the dough into two, wrap in clingfilm and chill in the fridge for at least one hour or, better still, overnight. 2. Heat oven to 190C/170C fan/gas mark 5. Roll out one half of the pastry, then butter an 8” pie dish and press in the pastry topped with a sheet of baking paper and baking beans. Bake blind for 30 mins. Remove the paper and beans. Mix the berries, sugar and pour Tip If using tough greens such as raw kale, massage the leaves first with olive oil to soften. the mixture into your baked pie base. 3. Roll out the second batch of pastry and top the pie with it, trimming to fit, and using a fork to seal the edge. Use a sharp knife to create a few slits for steam to escape before brushing with the whisked egg white before topping with sugar. Bake for 30-35 minutes until crust is golden. Leave to cool as filling will be extremely hot!
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