A STEADYING CHICKEN PIE, WITH HOT WATER PASTRY / SWEET CARAMEL DUMPLINGS WITH PEAR AND CINNAMON
I like comfort food. I find it comfortable.
And since the weather has been particularly revolting lately, stay inside, and spend a few therapeutic hours making carbohydrates.
Hot water pastry is bloody marvellous. It’s the easiest pastry to make by far, but it still gives you bragging rights and quite frankly just as much as if you’d made filo or puff pastry (admirable if you do, but, in my opinion, absolutely not advisable - I tried making filo once from scratch and had a complete tantrumming meltdown). Anyway - it’s there if you want to do it; it’s much easier than it seems. But if the thought seems utterly overwhelming, and believe me, I get it, then savoury shortcrust or puff pastry will be absolutely fine.
The dumplings are pure nostalgia. My brother and I first made them as kids, fished no doubt out of some old school fundraiser cookbook (aren’t they the best, by the way?).
On that note, can we please take a moment to consider the school fundraiser cookbook. I think they’re iconic. The fancy cookbooks of today may be all very well and good, but those slim, humble little ring bound volumes you find in so many kitchens around New Zealand have helped to define our food culture more than I think we give them credit. If you are lucky enough to have any on your shelves, covet them.
Enjoy the rest of the week, and happy cooking.
S xx