Chicken and Leek pie

October 31, 2021

800g chicken thighs
1/2  or 1 chopped onion
2 Bay leaves (optional)
course ground pepper
Simmered in milk to mins

Sauteed Squares of bacon
2 sliced washed leeks
1 Tablespoon flour, more if needed
Stir till creamy 2 mins

Add chopped chicken and strained milk with
1 tablespoon mustard or Marmite or worsteshire sauce
Season as required

Lay on cut greaseproof paper on baking tray
Lay on sheet of all butter pastry
Lay on filling
Brush egg all around edge of patry to seal on top layer
Lay on top layer and crimp to seal
Score 3 holes to reach steam
Glaze w beaten egg
Grate on parmesan cheese

Variation :  PORK and APPLE pie, saute pork chunks covered in flour in oil and butter, then add paprika, chopped onions, warmed milk, cubed bramley apple, and leeks, seasoning etc

Bake 200c for 30 – 35 mins

Share

Shortcrust XMAS Pie Pastry

December 31, 2020
  1. 375 g  Plain Flour and 3/4 pack of unsalted butter   
    • OR  (or 500g plain flour and 1 whole pack of butter)
  2. seasoned with salt and blitz until smooth in Food processor
  3. add 1 egg and some water into the centre and mix with a fork until pastry comes together
  4. 1/2 pastry and wrap both in cling film, and chill for at least 1/2 hour in fridge
  5. Roll pastry for base until the thickness of a one penny
  6. Egg wash the edges so top layer sticks 
  7. Fill with filling mixed with gravy
  8. Roll out top, and cut out pieces with pastry cutter 
  9. Place sheet with holes over pie, and egg wash
  10. Add cut-outs to cover almost all the holes
  11. Egg wash all over 
  12. Trim edges
  13. and crimp with a fork, 
  14. line one teaspoon of turkey fat in the pie dish
  15. Bake ON BOTTOM of OVEN, for 45 -50 mins at 170, But in fan oven, I  baked as follows :
    • (150 for 15 mins, + 160 for 5 mins + 170 for 5 mins)

For the filling

turkey chunks and stuffing and sliced leeks smothered in lots of gravy (but not runny)

For the gravy

  • 2 rashers of chopped streaky bacon
  • 2 chopped leeks
  • 3 sliced mushrooms
  • 1 small teaspoon of grainy mustard
  • 2 dessertspoons of plain flour
  • 1.5-2 pints of stock
  • Boil
  • Then add 2 tablespoons of creme fraiche
  • simmer
  • liquidize – until thick, smooth and creamy

Share

Liz’s Apple Oat Crumble

September 24, 2011

Using oats in Liz’s apple crumble,  instead of flour is a healther alternative to the traditional version. Not to mention its a very fast, easy and tasty dessert served hot straight out of the oven, or cold from the fridge.

Ingredients

  • 4 very large cooking apples (or other fruit)
  • 1/2 cup seeded raisons (optional)
  • 1 tablespoon honey
  • sugar to taste

For the Crumble

  • 1 cup  Margarine or softened Butter
  • 1 cup  light brown cane or demerara sugar
  • 2 cups of oats
  • 1/2 teaspoon of cinnimon
  1. Peel, core, quarter and slice the apples
  2. Add to a pan containing 1″ cold water
  3. Cover with a lid and heat until apples get soft
  4. Meanwhile, make the crumble by mixing the sugar, cinnimon and butter with the back of a large spoon
  5. Sprinkle on the oats and mix in well – Mixture should remain tacky
  6. When the apples are soft, drain the juice and chill for a tasty apple drink
  7. Place the drained apples into an oven proof dish, top with extra sugar if needed, and pat level
  8. Add the crumble, make level then with a spoon make peaks and craters
  9. Bake in pre-heated oven at 200C for about 15minutes until crumble browns and crisps slighty
Thanks Liz for sharing this with me…
Share

Yvette’s Dutch Apple Pie

September 18, 2011

I have made Yvette’s Dutch Apple Pie for the first time this weekend. I’ve been wanting to make it for a long time. Its delicious, and actually much easier than you would think.

You can view Yvette’s  recipe in full at Yvette’s Recipe Website  (Website designed and developed yours truly – Hawaii Photos ).  Click on the Pie ->

Below are my own personal notes for the same Pie so when I bake it next time it will be able to make it exactly as I did this time, I forgot to brush the warmed apricot jam on the top which is a shame – next time!

I served it with a choice of freshly whipped cream or hot with hot vanilla custard.

For the Dough:

  • 400 gr/18 oz. flour (I used 11oz wholewheat flour and 7oz Plain Flour)
  • 270 gram real butter
  • 210 gr/9 oz sugar (raw cane sugar – I used unrefined light cane sugar)
  • ½ egg (the other half keep for later for brusing on the pastry)

 

For the Filling:

  • 4 to 8 apples, I used 4 grannies and 3 braeburn, next time I will use 8apples
  • 1 cup californian raisins (soaked in hot water for a 15 min, drain well)
  • 50 gram/ 3 oz of white sugar (I used caster sugar)
  • 1 teaspoon cinnamon powder (not too heaped)
  • 1 tablespoon lemon juice
  • 1 tablespoon warmed apricot jam
  • 1 large handfull of dried breadcrumbs

Preparation:

  1. Make the dough by rubbing flour and butter, then the sugar and ½ the egg
  2. Grease springform cake tin with butter.
  3. Cover base (3-5mm recommended) and sides with  dough (reserve about 1/5 part  for the top) – I made it about 1cm thick and it was too hard to cut through – tasty though 😉
  4. Pre-heat oven on 370 degrees F,  (175 C).
  5. Peel and core and thinly slice apples.
  6. Mix sugar and cinnamon well, stir in apples, raisons and lemon juice
  7. Pierce pastry base with fork, cover with dried breadcrumbs to soak juice from apples
  8. Place the apple mixture in the tray to the top.
  9. Make rolls of pastry to decorate top
  10. Brush egg mixture onto the strips
  11. I Baked it for 1 hour and 15 min until brown and crusty
  12. After baking, brush warmed apricot jam onto the strips of pastry
Share