A piece of Man Bake! Stork launch brand new baking recipes with a deliciously macho twist
Stork, Ireland’s favourite baking spread with over 90 years of heritage, is challenging the concept that baking is just a sweet-toothed trend and has unveiled three new mouth-watering ‘manly men’ bakes that are guaranteed to be a recipe for success with men and savoury food fans across the nation.
Whether you want to spoil your dad this Father’s Day with a thoughtful and tasty treat or create a showstopping masterpiece for your next bromantic date, why not try your hand at one of these Manbakes recipes and score some serious brownie points with the leading men in your life.
Look no further than Stork’s Manbakes for the perfect ‘go-to’ recipes ahead of any special occasion.
Pepperoni Pizza Muffins
Prep Time: 20 minutes
Cook Time: 20- 25 minutes
Preheat oven to 200°C,180°C, Gas 6.
- 350g plain flour
- 2 teaspoons baking powder
- 1 tablespoon oregano
- 125g Stork block- melted
- 250 ml milk
- 2 medium eggs
- 250g mature white cheddar cheese – grated
- 100g diced pepperoni
- 150g sun dried tomatoes
- 6 cherry tomatoes – cut in half
- Salt and pepper – seasoning
1. In large bowl, whisk together flour, baking powder, oregano and seasoning. Then make a well in centre. Whisk together Stork, milk and eggs; pour into well and stir until just mixed.
2. Add in 150g grated cheddar cheese, sundried tomatoes and 75g pepperoni. Divide among 12 large paper-lined muffin cups. Sprinkle each muffin with the remaining cheese, pepperoni and 1 cherry tomato half.
3 Bake for 20- 25 minutes until tops are golden brown and cooked through. To check place a skewer into the muffin, if it comes out clean then the muffins are ready.
The Turkey and Chorizo Pastry Parcel
Prep Time: 30 minutes
Cook Time: 30 minutes
Preheat oven to 220°C,200°C, Gas 7.
Hot water pastry
- 125g Stork block, cubed
- 150ml water
- 350g plain flour
- Pinch of salt
- 2 medium eggs
1. Place the cubes of Stork and the water into a medium-sized saucepan and heat gently, stirring occasionally, until the Stork melts, and the water just reaches a boil.
2. Sift the plain flour and the pinch of salt into a large bowl. Make a well in the middle and add in 1 beaten egg. Pour the hot liquid into the flour mixture and stir with a wooden spoon. Mix until a soft dough is formed. This can also be made using an electric mixer with the dough hook attachments.
3 While the dough is still warm, divide it into 16 equal pieces and roll into balls. On a lightly floured surface roll out each piece of dough to 4inch round circles.
4. Place one heaped tablespoon of the filling on one half of the circle. Break an egg into a bowl and beat lightly with a fork. Brush the other half of the dough with a little beaten egg. Then fold the pastry over to form a semi-circle. Press the edges together, making sure there is no air trapped. Then mark the edges with a fork seal them.
5. When all the pastries are filled, place them onto 2 lined baking trays. Brush the tops of the pasties with a beaten egg and bake them in the oven for 15 – 20 minutes until golden brown.
Turkey, chorizo and red pepper filling
- 150g chorizo, cubed
- 300g turkey minced
- 1 medium onion, finely diced
- 1 red pepper, finely diced
- 1 clove of garlic, crushed
- 1 teaspoon smoked paprika
- 2 tablespoons Worcestershire sauce
- Pinch of salt and black pepper
1 In a large pan, cook the chorizo over a medium heat until the oil begins to come out. Then add the onion and red pepper. Cook for 5 minutes until the onion and pepper are soft.
2 Add in all the remaining ingredients and cook for a further 10 minutes. Stirring constantly. Once the turkey is completely cooked. Place onto a plate and allow to cool.