Western News: July 06, 2023

8
Thursday July 6 2023
Pies: A Kiwi tradition re-imagined
Wendy Morgan’s parents
founded the popular
Hillyer’s Bakery in
Lincoln. She tells the
story of the bakery in
her new cookbook, Who
Made All the Pies: The
ultimate collection of
pastry treats for every
Kiwi household – and
shares some of her
family’s favourite recipes
PIE TIME:
Wendy Morgan’s
new cookbook
includes
delicious apricot
and rosemary
pies.
While Morgan includes a
chapter on making different
kinds of pastry for pies, she
does say ready-made pastry is a
good convenient product and if
it means someone gets to make
a pie from the book they would
otherwise be too time poor to do
then “I say go for it”.
Flaky pastry 1
225g butter, room temperature
firm
300g high-grade white flour
Pinch salt
185ml cold water
Directions
Rub 30g of butter into the
flour and salt by hand, or use an
electric mixer.
Add the cold water and bring
together to form a soft dough.
Wrap the dough in cling film
or baking paper and rest in the
fridge for 10 minutes, then roll
out to a 40 x 20cm rectangle.
Break the remaining butter
into small pieces and dot it over
two-thirds of the rectangle. Fold
the plain third of the pastry
over to the centre. Then fold the
buttered third over to make a
square. Give the pastry a quarter
turn on the bench.
Gently roll the pastry out.
Start by pushing down with
the rolling pin. Roll out to 50 x
16cm then repeat the same fold
sequence as before.
Wrap the pastry in cling film
or baking paper and rest in the
fridge for 20 minutes.
Repeat the rolling out and
folding sequence five more times,
resting the pastry in the fridge
each time.
Apricot and rosemary
pies
Makes 12 in a muffin tin
Ingredients
250g dried apricots
½ cup white sugar
2 cups boiling water
3 tsp lemon juice
1 tsp chopped fresh rosemary
1 quantity flaky pastry
1 egg
Demerara sugar
To serve:
Vanilla ice cream
Directions
Put the apricots and sugar into
a glass or stainless-steel bowl
and pour the boiling water over
them. Cover with cling film and
leave overnight.
The next day, preheat the oven
to 170 deg C fan bake.
Pour the apricots and juice
into a ceramic dish, cover with
aluminium foil and bake for 1.5
hours, stirring every half hour.
Add the lemon juice for the last
half hour and the chopped fresh
rosemary for the last 10 minutes.
Leave the mixture to cool.
Turn the oven up to 210 deg C
fan bake.
Cut two-thirds from the
pastry block. On a lightly floured
bench, roll to 3mm thick and,
using a 10cm round cutter, cut 12
rounds. Place these bases into the
muffin tin. Fill each base with 1
tablespoon of apricot mixture:
there should be just enough mix
for the 12 pies. Roll the last third
of pastry out until large enough
to cut twelve 6cm rounds. Place
these on top of the pies.
Whisk the egg and egg-wash
the top of the pies. Cut some
airholes in the pastry with the tip
of a sharp knife. Sprinkle the top
of the pies with demerara sugar.
Bake for 12-15 minutes until
dark golden and puffy. Cool on
a rack if not eating them straight
away. Serve with vanilla ice
cream.
HERE’S HOW
BUDGET
2023
HELPS WITH THE
COST OF LIVING
Helping with health costs by
removing the $5 co-payment
for prescription medicines.
This will help an estimated three
million Kiwis.
Reducing the cost of early
childhood education for parents
by extending 20 hours free
ECE to two-year-olds. This will
save families money and reduce
barriers for working parents to
take on more hours if they can.
Permanently cutting the costs
of public transport for young
Kiwis. We’re providing free fares
on buses, trains and ferries for
kids aged 5 to 12 and half-price
discounts for those aged 13 to 24.
Reducing power bills by
making homes more energy
efficient. We’re helping to reduce
power bills by hundreds of dollars
a year through the Warmer Kiwi
Homes programme.
Megan Woods
MP for Wigram
03 338 6347
Tracey McLellan
MP for Banks Peninsula
03 376 4512
Sarah Pallett
MP for Ilam
0800 727 244
Funded by the Parliamentary Service. Authorised by Megan Woods MP, Parliament Buildings, Wellington.