Very simple. Very humble.
Popularised by Cranks, the vegetarian restaurant founded in the 1960’s, some say it was first made by land girls during the second world war. Well the two main ingredients for these frugal bundles, potatoes and onions, came from the land that is my allotment.
My plain shortcrust pastry is enhanced with a little English mustard. It is roughly rolled out, not to a neat circle but just to a shape that is big enough to pinch and fold around the filling.
Too tempting to allow to cool completely, it’s a handful of a meal in itself.
The look of it reminds me of a galette, satisfyingly rustic and homely.
Broad Street Baker 