Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.
Shortbread pastry
700g flour
250g sugar
300g butter
2 eggs
1 egg yolk and 1 egg yolk for glazing
pinch of salt
grated zest of half a lemon
Filling
450g sugar
200ml water
300ml fresh cream
30g honey
450g shelled walnuts, halved
Bring slowly to the boil, stirring gently with a wooden spoon at the beginning. As it begins to simmer, stop stirring and keep brushing any splatters from the sides of the pot. Do not use a brush with plastic bristles, which will melt. Let the caramel simmer but keep an eye on it.
2. Meanwhile, spray a baking tray.
When the caramel is a pale golden brown and fragrant, remove the pan from the heat and pour in the cream in one go. Be careful, as it will bubble up.
3. Stir gently and bring back to a simmer. When it is a rich golden brown, add the honey. Stir until there are no lumps. Add the walnuts and stir.
4. Tip the walnut mix on to the oiled baking tray, spread out and allow to cool.
5. To make the pastry, rub the butter into the flour and sugar. Add the two whole eggs and the yolk, salt and lemon zest. Mix to a paste and allow to rest in the fridge for at least 30 minutes before rolling out.
Mix the extra egg yolk with a little water for glazing.
When the caramelised walnuts are cooled to body temperature, divide the pastry into two and roll out thickly. Patch together any cracks that form at the edges.
6. Roll the larger piece of pastry gently over the rolling pin to lift on to a greased pie tin.
7. Press into the tin and prick the base with a fork.
8. Tip the walnut mix on to the pastry and brush the rim with egg wash to stick the top.
9. Using the rolling pin to help, lay the pastry lid over the pie and press the edges together, patching where needed. This rich sweet pastry will melt together, fixing any cracks.
Trim the edges of the pastry and press the edges with a fork. This is not only decorative but helps seal the two layers together.
10. Use scraps of pastry to form leaves to decorate the top. A small round biscuit cutter can be used to shape leaves. Cut a circle, then an oval.
11. Prick the top of the pastry in a few places with a fork to prevent it rising too much. Brush with egg wash.
12. Bake at 200degC (180degC fan) for 25 minutes until golden brown.
13. When cooked, the pie needs to be thoroughly chilled so the caramel is firm before you cut into it.
• If you would like to request a particular technique we haven't already shown, please let us know. Write to Cooking 101, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz with cooking 101 in the subject line.
More information on cooking from Otago Polytechnic can be found on www.otagocookeryl4.blog spot.com
