Time & Location
05 Feb 2022, 17:00
About the Event
Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK as she guides you through her recipe for Mini Leek and Mushroom Pies.
I love a savory pie; these little beauties are perfect for a picnic or a buffet and as they are made using hot water crust pastry, they are quite robust and travel well. They can of course be eaten warm as part of a main meal too so they are versatile. The pastry is made using butter so these are suitable for vegetarians but if you wish to include diced bacon or chicken in the filling that would be a great match also. This recipe makes 8.
We’ll start off the class with an introductory welcome and some background from Karen's time on TV, before we ask you to put on your aprons and bake along as you watch Karen demonstrate all the skills required to make these delicious treats.
Our class will take around 2 hours as we bake our little masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Karen.
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.
Pastry: large mixing bowl, wooden spoon, medium saucepan, rolling pin, 3.5cm round cutter, 3cm round cutter, clean tea towel, pastry brush. 8 strips of baking paper about 2cm wide x 20cm long. Cupcake tin, baking tray.
Filling: Frying pan, utensil to stir, tablespoon and knife
Chutney: Frying pan, utensil to stir, sharp vegetable knife, chopping board
Pickle: Large Kilner jar or a few small ones or screw capped jars (pre sterilized). Chopping board, sharp vegetable knife
Pastry; 350g plain flour, 100g bread flour, 160 grams unsalted butter, 1 Tsp table salt, 1 Tbs dried Thyme, 1 beaten egg for brushing.
Filling; 30g butter,1 small red onion peeled and finely chopped, 2 large cloves garlic peeled and minced, 1 small leek sliced, 180g mushrooms sliced, 1 Tbs Dijon mustard, 150ml white wine, 100ml double (heavy) cream, 1 Tbs cornflower (cornstarch), salt and pepper, large handful fresh parsley.
Chutney:zest of 1 orange, 4 large oranges, 100g chopped red onion, 150g caster sugar,3 Tbs cider vinegar or white wine vinegar, 1 tsp chili flakes (or to taste)
Pickled Vegetables: 400g vegetables of your choice, I used carrots, yellow peppers and red onion, but anything crunchy that can be eaten raw is fine! We will prepare them in class, 300ml cider vinegar or white wine vinegar, 125ml water,1 Tbs sea salt, 1 Tbs sugar, chili flakes (optional) caraway seeds (optional) mustard seeds (optional)
All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 48 hours before the class, and will arrange a full refund.
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 one week before their class. Please do check junk email just in case you don't spot it arrive!
Individual Ticket£35.00Sold Out
This ticket is for more than one person, but using one device£50.00Sold Out
This event is sold out