Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts

Apple Pie with Rum Soaked Sultanas - Judge Cookware Electric Pie Maker Review

Everyone likes a good pie whether it's sweet or savory.  New in my kitchen is this Electric Pie Maker from Judge Cookware and I have to say I'm seriously loving it.  In a word it's brilliant; the pastry cooks perfectly and the deep fill pie moulds allow for 'proper' good and filling pies to be cooked in just 15 minutes once you have the filling ready.

Apple Pie made in an electric pie maker

Far quicker than waiting for the oven to heat up, so in a way this is also a money saving gadget too!


Apple and Boozy Sultana Filo Pastry Pie

Apples with nice fat Rum soaked sultanas encased in crispy filo pastry is not only yummy but looks good and more to the point it's nice and easy to make too.

Now, British Pie week is about to be upon us (4th to 10th March) so whatever pie you like best, you must be making one!  From traditional Steak or Steak and Kidney, Chicken and Mushroom,  Chicken and Ham though to savoury pies such as the much loved by almost everyone, the Apple Pie.

Apple and Boozy Sultana Filo Pastry Pie

Readers of this blog will know by now I don't really do baking. Why? Because I can't do it - I have no patience for measuring flour and stuff. So for me, the easiest and 'cheats' option to buy ready made pastry. 

Filo pastry is marvelous stuff and makes everything so much easier - there's no need to fuss about trying to make it look good - just wrap your pie in filo and throw some extra sheets on top and the jobs a good'un!

Chicken and Vegetable Pie - Leftover Roast Chicken Recipe

Seriously easy chicken pie made from leftover chicken from your Sunday roast.  Nothing tricky nor fancy, but this pie is a gooden!

Serve with some nice mashed potatoes and a little more gravy (if your a gravy kind of person) and that's it, dinner is done!

Steak and Kidney Pie with Black Sheep Ale

Yesterday I felt the need (as you do) to make steak and kidney pie with ale.  Now, you either like kidneys or you don't - simple.  If you don't like them don't put them in and you'll still have a delicious steak pie.

My addition of Black Sheep Ale in this I think really made it something special.  The gravy (even though there was only a relatively small amount) tasted good - really good.

Once again - not the best of pictures but I can't be letting my dinner get cold just to take a picture - blog or no blog sorry!  Trying to take a picture of something that's steaming hot is near on impossible.

Lambs kidney's don't take very long to cook at all so having read a recipe by Gordon Ramsay and found he adds them in at the end I did the same - what a marvelous idea!

You can use Ox kidney but as I understand it they take longer to cook so you will need to add them into the casserole along with the meat as you would normally.  
Anyway, on with the recipe....

Not Just a Minced Beef and Onion Pie

Do you ever feel the need to eat mashed potatoes - or is it just me?
Mash is nice at any time I think.  But in order to be fed properly you need something to go with it, so of course.....Pie springs to mind - well my mind anyway!

Puff Pastry
Scrummy yummy flaky puff pastry.  What's inside?  Minced beef, red wine, onions, peas, oregano, rosemary and a dollop of Colman's mustard.  

Creamy Chicken and Leek with a Pastry Top and Crushed Potatoes - Diet Food?

If you're on a diet but fancy eating a pie this is the way to have less pastry!
You can control the amount of pastry you eat by serving a just a couple of pastry shapes instead of eating a whole pies worth.
Crushed potatoes have no butter or milk added and so are less calories than mashed potato.....not quite the same as mash but please, try to use your imagination!
And, if you're in a hurry cooking the pastry separately speeds up pie making and is a lot less messing about.
 So, if this body of mine is to be seen in a bikini this summer holiday then something has to happen and fast!

Jan's Roast Chicken and Gravy Pie

 Jan's deep filled roast chicken and gravy pie made from left over chicken from your Sunday roast. Using roasted chicken gives the pie a lovely rich flavour. 
 Sounds strange but adding just half a seeded red chilli pepper seems to really make this pie.  It doesn't taste hot, it just gives the pie a little heat.

Chicken Leek and Ham Pie in a Cheese and White Wine Sauce

Another dinner from a dinner; how about making a pie from your left over Sunday roast chicken!  It's really easy to do. Nice tender bits of chicken and ham with leeks in a cheese and white wine sauce, topped with crispy puff pastry; what's not to like?

Chicken Leek and Ham Pie

I love making another dinner from leftovers - I say it's the way to go 😋


Beef, Porter Ale and Stilton Pie

I've fancied making a beef and Stilton pie ever since M&S introduced one into their Gastropub range. I noticed that the M&S one has port in, but I used a Porter ale instead. The result was tender beef in a velvety, rich and very tasty gravy.

So with all that in mind I set about making one. I was very pleased with the end result and am really embarrassed to tell you we ate it all - yep the whole lot. Nothing at all was left so it worked out a bit of a dear do, but hey ho.
This really ought to have served four :)

Print this Recipe

You will need:
1kg casserole or braising steak, cut into chunks
2 garlic cloves, peeled, crushed
1 small bunch fresh thyme
a small handful of black peppercorns
400ml Whitechapel Porter Ale available from Asda (or another dark ale)
2 tbsp plain flour, seasoned with salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp butter
6 chestnut mushrooms - quartered
1 large onion - sliced thinly
440ml beef stock made from a Knorr beef stock cube
1tbsp tomato puree
2 tbsp of redcurrant jelly
a couple of good shakes of Worcestershire sauce
100g Stilton cheese, crumbled
salt and freshly ground black pepper
1 free-range egg, beaten
500g ready made puff pastry

To make the pie filling:
Put the Porter Ale, beef, garlic, thyme and peppercorns into a bowl. Cover with cling film and leave to marinate in the fridge for at
least 3 hours, but preferably overnight.

Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour.
Strain the marinade through a fine sieve into a clean bowl and set aside.
Note: you only want the liquid so throw away all the bits (peppercorns and thyme etc)

Heat the oil and one tablespoon of the butter in a flameproof casserole and fry the beef in small batches for 2-3 minutes each time, or until browned all over.
Once the meat is browned, remove from the casserole dish and set aside.
Return the casserole dish to the heat and fry the mushrooms and onions for about 5 minutes, or until softened. Add the tomato puree, and cook for a minute before adding the Worcestershire sauce and redcurrant jelly.

Now return the beef and the reserved marinating liquid to the casserole and add the beef stock.

Cover with a lid and gently simmer for about 2½ hours, or until the beef is nice and tender.
When it is, strain off half of the cooking liquid from the casserole dish and set aside to make the gravy for serving.

Remove from the heat and crumble the Stilton into the casserole and stir until nicely melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool right down. While that's happening you can preheat your oven and get the pastry at the ready!

Preheat the oven to 200C/400F/Gas 6
Roll out the puff pastry to a thickness of about 3 quarters of an inch and cut large enough to cover your pie dish. My dish was about 10 inches by 7 inches.
Line the edge of your pie dish with a strip of pastry like in the picture.
I'm not good with pastry but whatever it tastes okay and that's all that matters, isn't it?!

Brush the edges of the pastry with some of the beaten egg and lay over the pie dish. Crimp the pastry all around the edge to seal, then trim off any excess pastry.

Make a small hole in the middle of the pie top so that the steam can escape whilst cooking. Brush all over some of the beaten egg.
Put the pie into the oven to bake for about 25-30 minutes, or until the pastry is crisp and golden and the filling is piping hot.

To make the gravy:
Put the reserved cooking liquid into a small saucepan and simmer for about 10 minutes, or until reduced to a gravy consistency.
Stir in a knob of butter until melted, and the sauce is smooth and glossy.
Keep it warm until needed.

When the pie is cooked serve with mashed potato and the gravy. I made carrot and potato mash with was rather nice I must say.

Chicken, Leek and Mustard Pie

Chicken, leeks, carrots and chestnut mushrooms in a delicious creamy mustard sauce - yum.
As you know I am no pastry cook so my pie most definitely looks 'homemade'!
I saw the recipe on a Marks and Spencer recipe card but titivated it in a
couple of ways, and since I had some chestnut mushroom in the fridge, I added a few of those.
I was worried about a couple of things in their recipe, but my main worry was they say 2 tablespoons of red wine vinegar. I am thinking, with the wholegrain mustard (already vinegary) this would be a mistaka to maka.
So pay attention and watch the amount you put it says I.

To serve two greedy people you will need:
a glug or two of olive oil
2 fat skinless chicken breast fillets - cubed into bite sized bits
2 carrots - peeled and chopped into bite sized chunks
a few chestnut mushrooms - quartered
2 teaspoons of red wine vinegar and no more
3 or 4 tablespoons of wholegrain mustard
125ml double cream
100ml chicken stock - please use a Knorr stock cube, as I am their biggest fan!
2 teaspoons of cornflour dissolved in a 1 teaspoon of water
2 tablespoons of freshly chopped flat leaf parsley
2 leeks - very finely sliced
500g pack of ready made puff pastry
1 egg - beaten

Preheat your oven to 200C/400F or Gas 6

How to make it:
Heat a glug of oil in a large frying pan. Add the carrots and fry gently (you don't want them to colour) for about 10 minutes.
Now add the chicken and cook for about 5 minutes and then stir in the red wine vinegar.
Add the mustard and the rest of the ingredients except the leeks.
Cook gently for 15 minutes.
Now add the leeks and cook for another 5 minutes.

Test the carrots to make sure they are tender.
Throw in the chopped parsley and give it a good stir. Have a taste to check the seasoning.
Put the hot mixture into your pie dish and roll out your pastry.
Cover the top of the pie with the pastry, try to make a better job than I did!

Brush the top with a beaten egg. Make a little slit in the t
op and put the pie dish directly onto the middle oven shelf and cook for about 20 to 25 minutes and the pastry should have puffed up nicely.

Nice served with new baby potatoes and broccoli.

Steak and Guinness Pie

This has to be the best steak and Steak and Guinness pie ever!

Although I based this recipe on one from Jamie Oliver's book 'Happy Days with the Naked Chef' I then did my own thing with adding Worcestershire sauce, tomato puree, sugar, stock and Coleman's mustard. The end result was double yum as I served it with cheesy mash and savoy cabbage.
***There is a method in my madness of the usual sealing the meat in the pan first as recipes usually suggest. This is because, the flour from the meat tends to stick to the bottom of the pan, so if you were to then put your vegetables in to brown they wont get done so nicely due to the left over flour, which will burn.......
So, when you've browned the vegetables, I find it best to remove them, do the meat and then add the veg back to the pan. Now the flour that is stuck to the bottom will come away easily when you add the Guinness, adding to the deliciousness of the recipe - da da!
Yes, that was another top 'Jan' tip I've given away!

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