Sun, 29 Oct|
Jane's Spinach, Chicken & Chorizo Picnic Pies, GBBO Week 5
Time & Location
29 Oct 2023, 17:00 GMT
About the Event
Join the brilliant Jane Beedle (GBBO finalist from series 7) live from Kent, UK who will guide you through baking the fifth of our GBBO Mystery classes from 2023's Bake Off, where we will teach you the signature from week 5 of this year's show: Individual Picnic Pies.
You'll be making 12 hot water crust pastry mini pies with a juicy chicken, creamy spinach & spicy chorizo filling, and to accopany the pies, Jane will show you how to make her perfect crunchy veg-packed pickle.
The class is on Sunday 29th October at the following times:
10am PT / 12pm CT / 1pm ET / 5pm UK GMT
*Please note the time difference is due to the end of British Summer Time*
We’ll start off the class with an introductory welcome and some background from Jane's time on TV, before we ask you to put on your aprons and bake along as you watch Jane demonstrate all the skills required to make your delicious recipe.
Our class will take around two hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Jane, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.
12-hole muffin tin
Non-stick baking paper
Food processor or stick blender
For the fillings:
Olive oil for frying
1 medium onion, finely diced
200g (~1 ⅓ cups) medium spiced chorizo, finely diced
2 Garlic cloves, sliced
Pinch of dried chilli flakes (optional)
400g (~2 cups or 1 UK tin) chopped tomatoes
200ml (¾ cup + 1 tbsp) Water
Salt and pepper
240g (~8 cups) baby spinach, washed
4 tbsp double/heavy cream
Salt and pepper
250g (~1 ⅔ cups) boneless chicken thighs, finely diced
½ tsp smoked paprika
Salt and pepper
3 tbsp double/heavy cream
25g (~¼ cup) cheddar cheese, grated
For the pastry:
280g (1 cup + 3 tbsp) water
90g (~½ cup) lard or vegetable shortening
20g (1 ½ tbsp) salted butter
500g (~3 ¾ cups) plain/all-purpose flour
2 tsp salt
1 tsp dried oregano or thyme
1 large egg for egg washing pastry
For the pickle:
200ml (~¾ cup +1 tbsp) cider vinegar (white wine or red wine will do too)
175ml (¾ cup) water
1 tbsp salt
1 tbsp caster/superfine sugar
1 garlic clove
400g (~3 cups) mixed vegetables – red peppers, onions, carrots, white cabbage, cucumber etc.
Mustard seeds, coriander seeds, chilli flakes, dried dill – any of these will do to flavour pickles
Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!
It is your responsiblity to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.
If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.
This ticket is for more than one person, but using one device£50.00