What keeps you going?
I’ve been asked that question many times over the last several months as I’ve struggled with the twin demons of anorexia and bipolar disorder. And my answer has always been, “My family. My children.”
Take yesterday, for example. There we were, in the middle of a busy supermarket – my three children and me (always an expensive way to do the shopping) – deciding what to cook for their dinner. Surrounded by so many tasty options on the shelves in every aisle, M nevertheless said, “Baked bean and sausage pasties – the ones that you make.”
So that was what we did.
Times like this are what keep me going.
Baked Bean and Sausage Pasties
7 oz bread flour (I know, an unusual choice of flour for pastry – but it needs to be strong enough to hold the filling)
3 oz butter
2 tins of baked beans and sausages
Rub the butter into the flour and stir in just enough water to form a dough. Wrap in cling film and leave to rest in the fridge for 30 mins or so.
Preheat the oven to 180 degrees C.
Divide the pastry into four pieces. Roll out each piece into a circle.
Empty the cans of baked beans into a sieve to strain out most of the runny tomato sauce (otherwise the pasties disintegrate into a soggy mush. Trust me – I’ve tried it).
Spoon four mini sausages (assuming there are 8 in each tin. Can you tell I know my Heinz baked beans …?) and a quarter of the baked beans into the centre of each pastry circle. Brush the edges with water and stretch the lower half of the circle up and over the filling. Seal the edges and crimp. Snip two or three slits in the top of each pasty to let out the steam (and sauce!).
Place each pasty on a baking tray and bake in the oven for 25 to 30 mins until the pastry is golden and cooked.