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Archive for the ‘Pie’ Category

This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven as I cook the meat on the stove to make it tender.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
1 Onion, chopped finely
180g Mushrooms, sliced thinly
450g Beef steak, cubed
1 Small carrot, diced
1 Teaspoon garlic powder
1/2 Cup corn kernels
1 Cup Guinness (or other dark stout)
3/4 Cup peas
1 Tablespoon tomato paste
1 Tablespoon tomato sauce
2 Teaspoons Worcestershire sauce
1 Teaspoon dried thyme
1 Cup water
2 Teaspoons beef stock granules
1 Tablespoon cornflour mixed with a little water
1 Egg, slightly beaten
1 Sheet puff pastry

Method

1. Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.

2.In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.

3. Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min’s, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.

4. Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.

5. Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.

6. Place pies in oven and bake for approx 20 Min’s until pastry top is browned.

Serve immediately

All photos taken by me unless otherwise stated.

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This is quick, easy and simple pie to make that my whole family loves. I use bisto gravy granules to thicken ours opposed to flour for a more beefy flavour. It makes for a great no fuss mid week meal and is great one for those cold winter nights. I serve ours as is but you can serve with chips or mashed potato and vegetables or whatever is your favourite. If you would like to see the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Tablespoon oil
500g Beef mince
1 Onion, finely chopped
1 Carrot, finely diced
1/2 Cup frozen peas
1 Tablespoon worcestershire sauce
1/4 Cup plain flour (I use bisto gravy granules to thicken)
1/2 Cup Guinness stout or beer
Fresh ground black pepper, to taste
500ml Beef stock
1 Sheet puff pastry, thawed

Method

1. Pre-heat oven to 200ºC. Heat oil in a frying pan.

2. Add mince, onion & carrotand cook for 5 mins or until meat has browned.

3. Add peas, Worcestershire sauce & flour and cook for for 1 min, stirring.

4. Add Guinness and stock, bring to the boil, stirring, and cook for 5 minutes until just thickened.

5. Season to taste with pepper.

6. Divide mince between four 2-cup capacity ovenproof dishes.

7. Cut pastry into circle to overlap ramekins & place on top of each pie.

8. Bake for 20 mins or until golden.

All Photos taken by me unless otherwise stated.

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This is a great quick pie recipe, I just bought a whole BBQ chicken and removed the meat. I only had puff pastry in the fridge so I used that instead of filo pastry, I also added chopped bacon rashers, sliced mushrooms and some crushed garlic cloves to the spring onion and cooked it all off before adding. It turned out excellent with a wonderful flavour and hardly any fuss always a bonus. If you want to read more reviews click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

60 g butter
2-3 spring onions (finely chopped)
2 Cloves garlic, crushed
5 Bacon rashers, chopped finely
150g Sliced mushrooms
1/3 cup plain flour (50 grams)
1 cup milk (180ml)
1 cup chicken stock (250ml)
4 cups chicken meat (cooked and shredded or diced – 400 grams)
2 1/2 cups frozen mixed vegetables (350 grams)I used peas and corn.
1/4 cup parsley (fresh loosely packed and then coarsely chopped)
4 sheets filo pastry (I used puff pastry)
cooking spray

Method

1. Preheat oven to 220 degree celcius (200 for fan forced ovens).

2. Mix milk and stock together.

3. Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened. I added bacon, mushrooms and garlic to this stage and cooked them all together.

4. Add flour, cook, stirring until mixture bubbles and thickens.

5. Take off the heat and gradually whisk in milk and stock mix until smooth. Return to heat and continuously mix until mixture boils and thickens.

6. Add chicken, vegetables and parsley, stir until heated through.

7. Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish.

8. Place one sheet of pastry over filling; spray with cooking oil spray. Repeat this process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry inwards towards centre around edge of dish (forming a roll around the edge). Spray top of pastry with cooking oil spray.

9. Bake uncovered, in hot oven for 10 minutes. I baked longer as I used puff pastry.

All photos taken by me unless otherwise stated.

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This is a great recipe to either make as a whole pie or make as individual pies, you can make with pastry cases or just add meat and top with pastry. I find a good stout beer works best with this recipe, over a light or blond beer, so if you use that it will taste different. I make mine with just the pastry top as we like to watch our carb intakes and it just makes it a bit less, if you just do a top, so you get to enjoy a little naughtiness with a little less guilt. If you choose to make fully enclosed pies, pastry top and bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Small onions, diced
100g bacon, chopped (about 10 slices)
600g premium beef mince
1 Teaspoon garlic powder
200g mushrooms, sliced
50ml Dry red wine
1/2 cups beer, a good stout
2 Tablespoon Worcestershire sauce
2 Tablespoons Bisto instant gravy granules
1 tablespoon parsley, chopped
puff pastry

Method

1. Preheat oven to 200.C.

2. Saute onion and bacon until onion softens & bacon is cooked.

3. Add mushrooms to pan and cook until soft, add mince, cook until browned, add garlic stir cooking 1 minute.

4. Add wine and beer, simmer for about 5 Min’s.

5. Add Worcestershire sauce, bisto and parsley.

7. Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) and bake about 20 min’s or until pastry is cooked and browned.

Serve as is or with mash and peas as I did.

All photos taken by me unless otherwise stated.

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Key Largo Key Lime Pie

This is my final recipe I made for the swap on Recipezaar, it was very good. I did make with a little more cream cheese than stated as I wanted to just decorate the top with the whipped cream not spread it across the top. I did keep the rest of the ingredient amounts the same, we all thought it was delicious.

                                                                                                                                                             Ingredients

Crust

1/2 Cup unsalted butter
1 1/2 Cups graham cracker crumbs

Filling


8 Ounces cream cheese, softened to room temperature
1(14ounce)can sweetened condensed milk
1/2 Cup key lime juice
1/2 Teaspoon vanilla

Topping

1 Cup heavy whipping cream
1 Tablespoon sugar
1 Teaspoon vanilla

Method

1. To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool.

2. To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl several times. Add lime juice and vanilla, mixing well. Pour mixture into pie shell. Cover with plastic wrap and refrigerate at least 5 hours.

3. Just before serving, whip cream with sugar and vanilla until stiff peaks form. Spread whipped cream over filling. Let pie sit for 30 minutes at room temperature before serving. Pie can be kept in refrigerator for up to 3 days.

All Photos taken by me unless otherwise stated.

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