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Before you jump to Brats 'n Cheddar Pies recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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We hope you got benefit from reading it, now let’s go back to brats 'n cheddar pies recipe. To make brats 'n cheddar pies you only need 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Brats 'n Cheddar Pies:
- Prepare For the filling
- Take 4 bratwurst sausages
- Get 2 red peppers, finely chopped
- Take 1 white onion, finely chopped
- Get 1/2 (400 g) can chopped plum tomatoes
- Get 150 g mature Cheddar cheese, grated
- Get 1 teaspoon garlic granules
- You need 1-2 tablespoons English mustard powder
- Prepare to taste salt and pepper
- You need For the hot crust pastry
- Take 400 g plain flour
- Prepare 80 g strong white plain flour
- You need 80 g unsalted butter
- Get 1 1/2 teaspoons salt
- You need 200 ml boiling water
- Get 100 g lard, melted
- Use 1 beaten egg for glazing
Instructions to make Brats 'n Cheddar Pies:
- Pre-heat your oven to 220 C / Gas 7. Have a 12 hole muffin or 8 pork pie tins ready (no need to grease it).
- Cook your bratwursts. I grill mine but you can do them in the frying pan. Remove from the pan. Gently fry off the peppers and onions in a pan just to soften them and add the tomatoes. Put them into a large bowl and put to one side. Finely chop up the bratwurst and add them to the peppers, onions and tomatoes. Add the cheese into this mixture, stir in the garlic granules, mustard powder and season with salt and pepper. Put all this to one side until you are ready to fill your pies.
- To make the pastry, add both flours to a large bowl and rub in the butter. Add the salt to the boiling water so that it dissolves. Add the melted lard into the boiling water/salt and then pour this into the flour mixture. Initially, because it will be hot, mix this with a spoon so that the pastry starts to form. Once cool enough take the dough out of the bowl and transfer to a lightly floured surface. Work the dough into a ball.
- Roll it out to a thickness of around 1cm and then cut into circles of around 10cm, enough to fit each “well” of the muffin tin. Press these into the muffin tins and then cut out another 12 circles of around 8cm for the lids of the pies.
- Fill each pie case with around 2 to 3 tablespoons of the filling but be careful not to overfill, you don’t want it to burst through the lid during baking. Add your lids and crimp the edges to the body of the pies. Make a hole in the top of each pie to let steam escape during baking. Finally brush some of the beaten egg over the top of each pie so that you get that lovely golden finish when they are cooked.
- Pop them in the oven and bake for 50 minutes.
- Remove each pie from the muffin tin asap and transfer to wire tray for cooling.
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