Quickie Pastry and a couple of others

Shortcrust Pastry * 1 2/3 cups (250g) spelt flour * 100g unsalted butter, chopped into squares, chilled. * 1 egg, chilled Mix the flour and butter in a food processor until it is breadcrumb consistency. Whisk the egg then add to the processor mix slowly. Mix until it starts to form together in about golf ball size blobs, then empty on to a lightly floured board. Kneed gently to bring it together and then wrap in glad wrap for a minimum of 2 hours. I used this pastry for a take off of beef wellington using topside instead of a nicer cut. The pastry was delicious, the meat was a bit tough, which was to be expected. Will try again when I have a better cut of meat and write it up. So I remember, 

  Mushroom Duxelles (Pâté) 1 Onion 250g of button mushrooms - 50g butter 1 Tbsp Olive Oil Chop finely or minced in a food processor the onions and mushroom and fry all the above ingredients on a medium heat until all liquid has evaporated. Takes about 10 minutes. Then mix together 1 Tbsp of chopped fresh parsley 1 cup stock (I used chicken) 1 Tbsp flour and add to the mushroom mixture and cook until all liquid has evaporated and you are left with a very strange looking dark mixture.

Red Cabbage with Mustard Seeds 1/2 Red Cabbage - Sliced Finely 1/2 Onion 2 cloves garlic 2 tsp mustard seeds 1 stubby of beer 2 tbsp white wine vinegar Salt and Pepper to taste Sautee the onions for a couple of minutes until translucent, add the mustard seeds and cook for a couple of minutes until popping. Add the rest of the ingredients and bring to the boil, then simmer with the lid on for another 10 minutes or so.