When making a “family pie” – one large pie to cut up to serve the whole family, I bake this in a springform tin. I find getting the pie out is really easy. I also make a large pie, twice as much as needed, and we have one half one night, and I wrap the other half in aluminium foil and reheat it on low in the oven for another night’s dinner.
Adding rice or pasta to a pie is a good way to bulk it up a bit and make it more filling.
Family Pie Tips December 13, 2008
Curried Beef Pie December 13, 2008
Ingredients:
Puff Pastry sheets
Beef mince
Gravy powder
Milk powder
Rice
Corn
Carrot
Potato
Dried herbs (or fresh if you have them)
2 teaspoons Curry Powder
Ground Cardamon
Ground Coriander seeds
1/2 cup grated low fat cheese
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put a saucepan on the heat and add the mince (no oil). Fry this until brown. Drain off the excess oil if there is any. Add 2 teaspoons of curry powder and fry for a few moments.
3). Add your corn, potato (cut into really small pieces) and carrot (I cut my carrot into slices, then cut each slice into quarters, so it cooks quicker), and about a handful of rice (depending on how much mince you used). The rice helps to give it substance, soaks up the liquid (and stretches the mix further!).
4). Put about a tablespoon of gravy powder in a coffee mug, fill with water, mix and add this to the pot. Add more water if needed to just cover the ingredients. Add about 1/2 a teaspoon each of coriander and cardamon, and about 2 teaspoons of dried herbs.. If you like, you can add some milk powder dissolved in water to make a slightly creamier pie filling. I use about 3 tablespoons milk powder in 1/2 cup water. You could use actual milk, but powdered milk gives more milk and less liquid.
5). Simmer this until the rice is getting soft. Add cheese and mix well.
6). When the mince mix is cooked, allow it to cool (you can use it while still warm, but its best not to be hot because it melts the pastry).
7). Grease your chosen pie making dish (I find the best thing to use is actually a spring form pan. You know those cake tins with the base and sides separate, with a locking thingie to release to let the bottom out…. I find it makes getting the pie out in one piece really easy!). Place the pastry into your dish.
8). Spoon the filling mix into the dish, and put your lid on.
9). You can give the top of the pie a light glazing with milk and a pastry brush (you can add egg to the milk, but it isn’t necessary). Don’t forget to cut an air slit in the pastry lid to allow the steam to escape. Put the pie in the oven to cook.
10).. It should go in a hot oven (about 200C), cook until the pastry is browning. Probably about 20 mins?
Savoury Pastry Tarts December 13, 2008
Vol-au-vents are those pastry things that are like a pastry doughnut with filling in the middle. Normally you either buy Vol-au-vent cases, or make your own. Buying them is easy, but they have a lot of pastry (so are more fattening), and every time I see them in the supermarket, some cases are always broken.. making your own is tedious (to say the least) as you have to cut rings out of pastry and lay them ontop of eachother on one circle) to form the case. This way is a cheater’s way of making a similar thing, that is slightly less fattening as it has less pastry
Ingredients – Salmon & Corn:
Puff Pastry sheets
Corn
Garlic
Onion
1 tin smoked salmon (generic brand is fine)
Milk
2 tablespoons (approx) Plain flour
cheese (optional)
Curry powder
Salt and pepper
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put about 2 tablespoons of flour into a saucepan, and add about 1-2 cups of milk, mix well to remove lumps, and bring this to the boil. It should thicken nicely. Your white sauce shouldn’t be too runny, or when people eat the pies, the filling will oooze out and burn them on the chin…. not nice…
3). Fry garlic an onion until soft.
4). Add the (drained) salmon, corn and Garlic and onion. You can add a touch (1/2 teaspoon) curry powder if you like, and cheese too if you like. Season to taste with the salt and pepper.
5). Allow it to cool (you can use it while still warm, but its best not to be hot).
6). Cut pastry sheets into 9 squares and place each square into a lightly greased muffin tin. The corners will poke up – leave them (it makes little “handles” to hold onto when they are cooked). Fill the pastry cases with the mixture and bake at about 200C for around 15 minutes, until the pastry has cooked.
Ingredients – Chicken & Mushroom:
Puff Pastry sheets
Garlic
Onion
3 large mushrooms
1 chicken breast (or 3 thighs) cut into very small pieces
Milk
2 tablespoons (approx) Plain flour
cheese (optional)
Salt and pepper
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Put about 2 tablespoons of flour into a saucepan, and add about 1-2 cups of milk, mix well to remove lumps, and bring this to the boil. It should thicken nicely. Your white sauce shouldn’t be too runny.
3). Fry chicken and mushrooms until chicken starts to brown, add garlic an onion, fry until soft.
4). Add the chicken mix to the sauce and cheese too if you like. Season to taste with the salt and pepper.
5). Allow it to cool (you can use it while still warm, but its best not to be hot).
6). Cut pastry sheets into 9 squares and place each square into a lightly greased muffin tin. The corners will poke up – leave them (it makes little “handles” to hold onto when they are cooked). Fill the pastry cases with the mixture and bake at about 200C for around 15 minutes, until the pastry has cooked.
Camembert and Chicken Parcels December 13, 2008
Ingredients:
Puff Pastry sheets
Garlic
Onion
Chicken breast fillets (1 per parcel, or chop this up if making smaller parcels)
Salt and pepper
1/4 to 1/2 wheel Camembert cheese per parcel
Method:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Take the Chicken breast and make a slice lengthwise to create a split in which you can place the cheese.
3). Fry the Garlic and onion and place some into the split you just made. Cut the cheese into slices (good sized ones) and place a slice into the split as well. Season with Salt and Pepper.
4). Cut a Pastry sheet in half, place the chicken in the centre and fold the sides over to cover the chicken and the ends over. Press down to seal well. Cut a slit in the pastry to allow the steam to escape.
5). When your parcels are done, put them on a tray with the seams downwards. Give them a light spray with oil, or brush the pastry gently with a pastry brush and milk (you can add egg, but it isn’t necessary). Put them in the oven to cook. I like to sprinkle sesame seeds on top to look nice…
6). As the chicken needs to cook through, start them off at about 160C, and cook for about 30 mins, then turn up the oven to high and cook until the pastry is browning. Probably about 15 mins more
Small Parcels:
1). Get your frozen pastry out and let it defrost while you make the filling.
2). Take the Chicken breast and chop it into small pieces. Fry this with the Garlic and Onion.
3). Cut the pastry into 4 squares. Wet the edges of the squares and place a small spoonful of fried mixture into one corner. Add a slice of the cheese and fold the pastry over into a triangle, and using the prongs on a fork, make a |||||| pattern around the edges. Cut a slit in the pastry to allow the steam to escape.
4). When your parcels are done, put them on a tray. Give them a light spray with oil, or brush the pastry gently with a pastry brush and milk (you can add egg, but it isn’t necessary). Put them in the oven to cook. I like to sprinkle sesame seeds on top to look nice…
5). They should go in a hot oven (pastry needs to cook in a hot oven or it just goes bleerrgh instead of crispy), cook until the pastry is browning. Probably about 10-15 mins, because the chicken is already cooked, so you’re just cooking the pastry.
Vegetable Quiche December 13, 2008
Ingredients:
6 eggs
Spring onions, finely chopped
bacon (2 rashers), chopped
1/4 cup grated cheese
1 teaspoon cornflour
a “splash” of milk
1/4 cup of steamed broccoli
1/4 cup sweet corn
1/4 cup steamed pumpkin
1/4 cup spinach
1 sheet puff pastry
Optional – cooked diced chicken breast
Method:
1). Fry the bacon and spring onions. Then leave to cool.
2). Put the cornflour into a coffee mug, add the milk and stir until it is combined. Beat the eggs and milk mix together. Add whatever herbs and spices you like.
3). Add all ingredients together and stir gently, but don’t whisk it! (otherwise you’ll have too much air in the quiche and it will puff up and look bizarre
4). Line a deep flan tin with the pastry (I need to cut some of the overlap off and use it in the areas it doesn’t cover). Add the egg mix. Use a pastry brush to coat any exposed pastry with the filling mix.
5). Put this on the top shelf of the oven and bake until pastry is browned. You might need to turn the oven down towards the end to let the inside set without burning the pastry.
Chicken & Veg Parcels December 13, 2008
This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.
Ingredients:
3 chicken thighs (skinless)
3 small-medium sized mushrooms
1 clove garlic
1 small onion, finely chopped
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
1/2 cup spinach (I use 2-3 cubes of [defrosted] frozen stuff)
handful of peas and corn
1/2 cup steamed pumpkin
1/4 cup steamed broccoli
1/2 cup steamed eggplant
1 sachet of cream of mushroom cup-a-soup
Sheets of puff pastry
Method:
Fry the meat, onion, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together. Make sure your mixture is not too runny.
Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope. Make sure the pastry overlaps well so that it will seal and the filling will not leak out. (You can make 4 small parcels by cutting the pastry into 4, or make one large one from a full sheet)
Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.
Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.
Chicken & Rice Parcels December 13, 2008
This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.
Ingredients:
3 chicken thighs (skinless)
5 small-medium sized mushrooms
1-1.5 cup cooked basmati rice
1 clove garlic
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
spinach (I used 2 cubes of [defrosted] frozen stuff)
handful of peas and corn
1 sachet of cream of mushroom cup-a-soup
splash of milk to make it liquidy enough
Sheets of puff pastry
Fry the meat, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together.
Make sure your mixture is not too runny.
Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope. Make sure the pastry overlaps well so that it will seal and the filling will not leak out.
Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.
Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.
Chicken Parcels December 13, 2008
This is basically a “freeform pie” – rather than using a pie dish, you just slop the ingredients onto the sheet of pastry and wrap it up.
Ingredients version #1:
2 chicken breasts
4 rashers eye bacon (optional)
2 large mushrooms (or 4 smaller ones)
1 sachet cream of mushroom cup-a-soup
2 cubes of frozen spinach (or 1 cup fresh)
1/4 cup frozen corn
1/4 cup frozen peas
Cheese (tasty)
pastry
Method:
Fry the meats and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add defrosted vegies. Mix all together. Make sure your mixture is not too runny. Cut a slice (about 1/2cm thick) of cheese and lay it diagonally on the pastry sheet.
Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope. Make sure the pastry overlaps well so that it will seal and the filling will not leak out. (You can make 4 small parcels by cutting the pastry into 4, or make one large one from a full sheet)
Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.
Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.
Chicken Sausage Rolls December 13, 2008
Ingredients:
1 cup (70g) fresh wholemeal breadcrumbs
500g chicken mince
2 eggs
1 zucchini, finely grated
1 carrot, finely grated
1/2 small onion, grated
1/4 cup chopped coriander leaves
1/4 cup chopped flat-leaf parsley leaves
4 sheets frozen puff pastry, just thawed
1 tbs sesame seeds
Method:
1). Use a food processor to blend the chicken and 1 egg together.
2). Tip into a bowl and add the vegetables, seasonings and herbs.
3). Cut a pastry sheet in half, and spoon a line of mixture down the centre of each pastry half. Fold one edge over the filling, then fold the other side over to make a roll. Press to seal
4). Cut each long roll into smaller pieces, and cut a slice in the top pastry to let steam escape. Brush with remaining beaten egg and sprinkle with sesame seeds
5). Place on a lightly oiled or lined baking tray, and bake in a preheated oven at 200°C for 25-30 minutes until the pastry has lightly browned and cooked through.
From – http://www.taste.com.au
Savoury Mince December 13, 2008
Ingredients:
Beef mince
1/2 a small onion – finely chopped
1 small clove of Garlic – finely chopped
peas
corn
gravy powder
carrot – grated
herbs and spices to taste
Mashed potato to serve with
Method:
1). In a saucepan fry the mince (without any oil, just a dry pan) until it has browned. Add the onion and fry until it is soft, then add the garlic and fry until it starts to brown.
2). Add about 2 cups of water, carrot, peas and corn. Plus any spices you want to add. Bring this to the boil
3). In a coffee mug, add about 2 tablespoons of gravy powder and enough water to mix into a paste. Add this to the pot.
4). Simmer this for as long as you like. At least until the carrot is soft. Serve by slopping it on a plate (it will be very liquidy – so if you have those flatter soup bowls, they are perfect) with mashed potato. I like to pour some mint sauce over mine.
If you want to thinken it, add some corn flour. Mix about 2 teaspoons of cornflour with about 2 tablespoons of water and blend well. Add this to the mince mix and bring to the boil. This should thicken.
You can use this as a pie filling, or put it in a baking dish and top with mashed potato and bake until the potato browns.
Chicken & Mushroom Layer Bake December 13, 2008
Ingredients:
Chicken (breasts or thighs)
Bacon
Onion
Potato
Garlic
Mushrooms
Can of cream of chicken or cream of mushroom soup
Cheese (optional)
Herbs & Spices to taste
Method:
1). Lightly fry the leek, bacon and garlic.
2). In a baking dish pour enough of the soup to cover the bottom of the dish.
3). Slice the chicken breasts in half along them to make 2 thinner pieces and lay them out on the soup in one layer. Thighs probably won’t need this as they won’t be as thick
4). Slice the potato (peeled or unpeeled) and lay the slices ontop of the chicken layer in a single layer.
5). Sprinkle a good covering of the fried stuff on top of the potato layer. If you want to have cheese, sprinkle a layer of cheese ontop of this.
6). Slice mushrooms and lay those out in a single layer on the cheese/bacon layer.
7). Then add a thin layer of the soup mix, then lay another layer of sliced potato, followed by another layer of fried stuff, then top more soup to completely cover the top, sprinkle more cheese ontop if you wish.
Cover with foil (or a lid) and bake at about 150C for about 30 mins, then remove the foil/lid and let it cook for another 10-15 mins to crisp the top a little.
Zucchini Slice December 13, 2008
I add bacon, but you could easily leave it out for a vegetarian dish
Ingredients:
1 cup chopped onion
3 rashers bacon (optional)
2 medium zucchinis, grated
1 carrot, grated
1 cup grated cheese
1 cup Self Raising flour
5 beaten eggs
Salt and pepper to taste
chopped herbs to taste
Method:
1). Fry onion and bacon (you could add garlic if you like – I would)
2). Combine other ingredients and pour into a greased baking dish.
3). Bake at 180C for 30-40 minutes (Until golden brown on top). Test it like a cake to make sure the insides are not doughy.
Meat & Veg Party Pies November 18, 2008
Home made mini pies with hidden vegies!
Ingredients:
Puff pastry sheets
Small pasta or rice (optional)
Vegetables
potatoes (optional)
Cooked lentils (Optional)
Tinned chopped tomato (optional)
Mince
Gravy powder
Method:
Steam vegetables (broccoli, pumpkin, carrot, etc), putting the pasta in the bottom of the steamer to boil. If you want to make potato topped pies (shepherd’s pies) , put potatoes on in another pot to make mashed potato. Once vegetables are steamed, lightly mash them. Once potato is cooked, mash with enough milk to form a creamy mash.
Fry the mince (you can include garlic, onion & seasoning if you wish) in a dry saucepan. Once browned, strain off any fat and return to the pan. Add the cooked pasta/rice, steamed vegetables and enough tinned tomato (or use stock or liquid from boiling/steaming vegetables with a little tomato paste) to cover and bring to the boil. Add lentils if you wish. Mix gravy powder with about 1/4cup water and pour into the mixture. Stir until thickened.
Remove from heat and allow to cool slightly. Take pastry sheets and cut into 9 squares. Lightly grease the insides of a muffin tin and lay a pastry square into it. The points will poke out, leave them… Spoon the mince mixture in and fold those points over, then top with a scoop of mashed potato if you wish, or just leave the tops open
Bake at around 200°C until golden brown.
Spinach & Ricotta Triangles November 18, 2008
Ingredients:
Puff pastry
Beaten egg (optional)
¼ cup Spinach
1 tub ricotta cheese
¼ cup Cheddar/Tasty cheese
Peas & corn (optional)
Method:
Mix all but the egg together (if using fresh spinach – cook or wilt it in boiling water first).
Cut pastry sheets into 9 squares. Place a heaped teaspoon of mixture onto the pastry and fold the corners over to make a triangle. Let the kids help by using a fork to press around the 2 open edges to seal them. Prick airholes and “paint” with beaten egg if you wish. Bake at around 200°C for around 15 mins or until golden brown.
Vegetable Puffs November 18, 2008
Jam packed with vegies! Can be made in larger batches and frozen.
Ingredients:
Puff pastry
Beaten egg (optional)
Vegies
Seasonings (optional)
Sweet chilli sauce and sour cream for dipping
Method:
Steam the vegies, then mash in a colander/sieve to allow excess moisture to drain away. Add any seasonings you want (curry powder, spices, herbs etc.) and mix well. Allow to cool.
If you want to add some bulk, you can mix in about 1/4 cup uncooked couscous and 1/4 cup of the liquid from the steamer, and it should soften by the time you are ready to spoon it onto the pastry.
Cut pastry sheets into 9 squares. Place a heaped teaspoon of mixture onto the pastry and fold the corners over to make a triangle. Let the kids help by using a fork to press around the 2 open edges to seal them. Prick airholes and “paint” with beaten egg if you wish. Bake at around 200°C for around 15 mins or until golden brown.
Vegetable Slice November 16, 2008
Ingredients:
3 medium zucchini grated
1 sweet potato sliced finely and steamed
1 capsicum chopped finely
2 carrots grated
1 onion chopped finely
1 clove garlic, finely chopped or crushed
3 rashers bacon chopped finely (omit for vegetarian)
1 cup grated cheddar cheese
1 cup self-raising flour
1/2 cup olive oil
5 eggs
salt & pepper to taste
Method:
1). Preheat oven to 180°C and grease and line a baking dish/slice tray.
Lightly fry the bacon, garlic, onion and capsicum
2). In a large bowl, mix together the vegetables, fried items from above, sifted flour, oil, cheese, eggs and the salt and pepper. Mix well.
3). Pour into a prepared dish and bake for 30 mins, or until browned
(From – http://www.phpbber.com/phpbb/viewtopic.php?t=140&mforum=yummystuff)
Apple Tarts November 16, 2008
Ingredients:
4 red/sweet apples
1 sheet short pastry
1/2 tsp cloves
1/2 tsp cinnamon
1/4 tsp cardamon
Cream to serve
Method:
1). Peel and cube the apples. Put the apples and spices in a saucepan with enough water to cover. Simmer until the apples are soft and the liquid has almost all disappeared.
2). Mash the apples until the consistency you like (some like some chunks, some like a puree – it’s up to you). You can thicken the mixture by adding about a tablespoon of cornflour to about 2tb water, mix well and add enough of this to the simmering apple mixture to thicken it to your desired consistency.
3). allow to cool while you prepare the pastry. I use frozen, but you can make your own. Once the pastry has defrosted (if using bought pastry sheets), cut out circles with a scone cutter. If you like a decorative top, cut stars or other shapes from another sheet of pastry.
4). Press each circle into a muffin tray which has been lightly greased. Fill the pastry base with the apple mixture to the top of the pastry. Pop a star (or whatever shape) on top. You can brush this with milk and add some raw/coarse sugar for a nice look, or leave it plain.
5). Bake in a preheated oven at about 200ºC until the pastry is browning (about 15 mins).
Serve either warmed or cool, with cream, custard or on their own. Makes about 12
Apple Pie November 16, 2008
Ingredients:
3 – 4 Apples (depending on size). Granny Smiths are best… If you can’t get those, some green, slightly tangy apple is good. Or use red sweet apples and you can leave out the sugar.
1 teaspoon (approx) Cinnamon
3 tablespoons (approx) Sugar
15 whole Cloves (or about 1/4 teaspoon of ground cloves)
Short pastry
Method:
1). Peel and chop the apples. Put these in a pot with the whole cloves (not the powder if you are using that) and enough water to cover the pieces, and bring to the boil. Simmer until the apples are soft and mushy.
2). Drain the apples to remove excess water, and fish out the cloves (It helps if you remembered exactly how many you put into the pan, so you can make sure you got them all). Mash these apples. I like to have some slight chunks in my apple pie…. so don’t go mad smashing them… just a rough mush will do.
3). Add the cinnamon and sugar (and ground cloves if you’re using these) and mix well. You can do this to taste… if the apples aren’t very tart then you might not need so much sugar. If they are really tart you might need more.
4). Leave this mixture to cool while you make the pastry.
5). Divide the pastry in half and roll out both pieces. Alternately, you can make a latticework top for the pie – if you don’t have enough pastry to do a lid, or you prefer the look. If so, you’ll need only about 1/4 of the pastry for the strips, and the rest for the pie crust.
6). Grease your baking pan/dish and place the pastry bottom into it. Fill the dish with your apple mix, and put the lid on top. If making a latticework top, cut equal strips and lay these along the top of the pie. You’ll have to keep lifting the strips up to make the under/over patterns – so do so carefully.
7). You can finish the edges off by using the prongs of a fork to make a ||||| pattern along the edges (this also helps to stick the two halves together) If you are feeling creative (and have spare pastry), you could make some leaves or other decorations for the top.
9). Using a pastry brush, lightly coat the pastry top with milk (this stops it burning and makes it a bit shiny). You can add egg to this milk too if you like (but it just tends to waste a lot of egg). I like to sprinkle raw sugar over the top for a bit more sweetness, and a nice country look.
10). If you have a solid top, carefully (with a sharp knife) cut a line or two in the top, to allow the steam to escape as it is cooking (or the pie will blow up).
11). Bake at a fairly high temperature until the pastry is browning. Serve hot or cold.
You could add raisins or sultanas to this if you wish. Perhaps rhubarb… You could also make it using peaches or some other fruits instead.
Tortilla Layer Pie November 14, 2008
This makes a dish that is almost like lasagne – in layers…
Ingredients:
1 large onion, finely chopped
2 cloves garlic, crushed
500g beef mince
1 small red capsicum, finely chopped
125g can corn kernels, drained
1/4 cup fresh corriander
1tsp chilli powder
1 can diced tomatoes
4 tortillas
1 1/2 cups grated tasty cheese
Method:
1). Fry garlic, onion and mince until browned.
2). Add capsicum, corn and chilli, cook until tender
3). Add the tomatoes, and simmer for 5 mins.
4). Add the finely chopped corriander and season with salt and pepper to taste. Allow to cool for 10 mins
5). Use a springform tin, place 1 tortilla in the base, then spread 1/3 of the mince mixture ontop, add 1/3 of the cheese, then another layer of tortilla, then repeat. Finish with a tortilla top, covered in cheese.
6). Bake in a preheated 180C oven for 15 mins or until browned. Allow to stand for 5 mins before removing from the pan.
(From Super Food Ideas magazine)
