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YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates...
YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates
The CWU members have planned further industrial action on:
Wednesday 2nd November 2022
Thursday 3rd November 2022
Friday 4th November 2022
While we have been informed that contingency plans are in place to assure the delivery of as many parcels as possible, service may be affected on these dates and lead to delays.
Should you need to order from us, we therefore strongly recommend that you place your order as soon as possible to ensure it reaches you before the start of the industrial action. We will continue to endeavour to process and despatch your order within 3-5 working days and will try our utmost to get as many parcels packed and sent out in advance of the strikes to minimise any disruption.
Thank you for your patience, and we hope this advance warning will help you plan for any baking you may have scheduled.
180g Self Raising and Strong Flour 40/60 36g butter (20%) salt and white pepper 1 teaspoon poppy seeds 70ml approx water
Filling as per your taste (two pasties)
Many pastry recipes come from 19th Century France with up to 60% fat to flour. Eating one of those would be too much for me. This pastie recipe uses some self-raising flour so less fat is needed. A pastie should be something eaten on the go after all, so slightly chewy just as you would expect from the shop bought version.
Work the butter into the flour and add the seasoning and seeds, mixing in just enough water to make the paste smooth. Flatten into two thick rounds (150g each approx) and chill in the fridge if possible.
For the filling a couple of chunks of cooked beef and gravy left over from a stew is perfect. Finely chopped carrots in a pyrex jug and microwave for 2 minutes. Add chopped raw potato and back in for a few more minutes. Top up the jug with cold water to rinse out some potato starch and sieve. Return to jug, then add the beef, raw chopped onion, salt, plenty of coarse black pepper, and a knob of butter. Another minute to soften the beef, then mash the beef to shreds and loosely mix the whole lot. Add a dash more water if needed to acheive a wettish mix that will still stand up. Add a few frozen peas.
Roll out the pastry. I use a 200mm bowl to trim the pastry closer to a true round, and wet around the edge with water. Add the filling fold from the outsides to the middle, up and over the filling to a half circle sealing around. Stand it up on the base and work joins to seal. Trim off any excess pastry at the ends and reseal, fluting the join if you know how. Egg wash if you want.
Into the oven for 20 mins at 180C. Remove and cool for 5 minutes before eating..
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
This recipe is a white bread filled with a gorgeous buttery mushroom and garlic filling. It is mouthwatering and can accompany any meal such as pizza, lasagne, pasta etc. Or it can just be eaten on it's own as a tasty snack
Add a recipe & get 5% off
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.