Posts Tagged With: pie

Bacon and Egg Pie

This is an easy tasty pie – great for a rainy Sunday,picnics or even have it cold for breakfast/lunch the next day.

bacon egg pie shortcrust pastry

First you will need to make the shortcrust pastry and allow it to rest.  Mix together the following in a food processor:

~ 250g plain flour (I used gluten free, wheat free flour from Orgran)
~ 125g unsalted butter, chilled, finely chopped (it is important that this is chilled)
~ pinch salt

When it becomes like breadcrumbs, add in 1 egg, whisked with 1 tbs chilled water while the food processor is running,
Process until mixture begins to form large clumps, stopping machine before mixture forms a ball.
Knead gently to bring together, then shape into a disc and wrap in plastic wrap and refrigerate for at least 2 hours.

Once the pastry has rested, roll it 2/3 out to about 0.5cm thickness, and then lay across a greased dish that you will bake your pie in (the other 1/3 will be for the lid).  The pastry should go up and over the sides of the dish

Filling:
~ 4 rashers of bacon, trimmed and diced
~ 6-8 eggs
~ 1/2 cup grated cheese
~ salt and pepper
~ few pinches of smoked paprika

Lay about 1/3 of the bacon on bottom of pie (not too much or the base will become soggy from the rind/fat)
Break in 3 eggs over the top (keep yolks whole if you can)
Sprinkle over half of the cheese
Season with salt, pepper and paprika
Layer more bacon and 3 more eggs
Sprinkle the rest of the cheese and bacon on top

Roll out the rest of the pastry to about 0.5cm thickness and cut to fit the shape of the pie dish
Place pastry lid on the top and scrunch the pastry from the sides up to meet the lid
Cut a few lines to let the steam out
Brush the lid with a little milk
Bake for 45 mins at 180C
Leave to cool before cutting

bacon egg pie

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Individual Lamb Shank Pies

After a delicious Sunday dinner of Lamb Shanks slow cooked in red wine, we had some of the meat leftover so what better way to use the leftover meat, than to make it into individual lamb shank pies!

To start with, I took out a sheet of puff pastry from the freezer to thaw while I made the below sauce base:

~ 2 celery sticks, sliced finely
~ 1 carrot, diced finely
~ salt and pepper
~ 25g butter (about 1 tbsp)
~ 2 tbsp plain flour
~ 1/2 – 3/4 cup stock (I used chicken stock but vege, beef, veal stocks would work as well)

Heat the oven to 180C
Fry the celery and carrots in a medium pan until they are soft
Season with salt and pepper
Add in the butter, and when it is melted, sprinkle the flour in to the mix
You should see the flour absorb the butter and the mix becomes quite thick
Continue to fry for a minute or so, making sure it doesn’t burn or stick to the pan
Slowly add in the stock, stirring until the mix becomes saucy

Once I had the sauce mix ready, I added in the leftover lamb shank meat (about 2 cups worth, so if you had more than this, just increase the quantities in the sauce mix above)
Stir through, breaking up the meat
Split the meat mix into individual ramekins or any other oven proof dish that is suitable
Cut puff pastry into shapes that are slightly larger than the dish/es you are using
Wait for a few minutes for the mixture to cool slightly then pop the puff pasty lid on top
Scrunch the pastry around at the sides of the dish and brush lightly with milk (you could use egg but since I only had 3 small ones, milk did the trick) – make sure you make a cut across the top so the pie has a place for steam to escape
Bake for 15 mins at 180C (they may take a little longer depending how big the pies are)

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Ultimate Chicken Pie

This is a great winter warmer, easy to throw together and has everything in it!

3-4 medium potatoes, cut into chunks
3 chicken thighs, cut into chunks
1 clove of garlic, crushed
3 rashers of bacon, rind removed
8 button mushrooms
1 onion (or leek) sliced – leeks work better to create the sauce but I didn’t have any so just used an onion instead
1 tbsp olive oil
1 tbsp butter
1 tbsp dijon mustard
2 tbsp plain flour
1 cup milk (possibly a little more depending on the consistency of the sauce)
salt and pepper
3-4 handfuls of baby spinach
a few handfuls of grated cheese
1 sheet of frozen puff pastry, thawed

Boil the potatoes for about 5-10 minutes, drain them and place them in the bottom of a large high-sided dish
Pan fry the chicken, garlic & bacon in a large fry pan on med-high heat until the chicken is cooked through, drain and set aside
Rinse the fry pan and then place the onion (or leek) in it and sautee on med-high heat in a little olive oil, until the leeks are soft
Add in the mustard and butter and cook until combined
Mix in the flour quickly (be careful not to burn the flour as the mixture becomes a little dryer)
When the flour is combined, add the milk and keep stiring until it forms a sauce like consistency
Season with salt and pepper as desired
Stir in the chicken and bacon mixture then add the mushrooms
You don’t need to cook this for too long as it will cook further in the oven
Place the chicken and sauce mixture on top of the potatoes

Add the spinach on top, then the cheese and top with a piece of  puff pastry
Place a few slits in the pastry with a knife and brush with either some milk, or a beaten egg
Cook at 180C for 30 minutes, or until the pastry is golden

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Pecan Pie

After a failed first attempt at pecan pie, I was determined to fix my mistakes and went on the hunt to create the perfect pie!

I used Gary Mehigan’s sweet pastry recipe and a modification of another filling I found online to come up with the following:

Pastry:
~  125 softened butter
~ 30g icing sugar
~ 240g plain flour
~ pinch salt
~ 1 egg

Process butter in a food processor until creamy
Add the icing sugar and whiz until combined
Add the flour and salt and process until crumby
Add the egg and process for about 2 minutes until it comes together in a ball
Remove, wrap in glad wrap and refrigerate for 30 minutes

Roll pastry out between 2 sheets of baking paper until it is about 3mm thick
Place over a 28cm tart tin and shape to fit
Place sheet of baking paper and either rice or baking beans on top and blind bake for 15-18 mins at 160C
I took the paper and rice/beans out and returned the pastry to the oven for the last 5 further minutes to ensure the base was cooked
Allow to cool a little before adding the filling

Filling:
~  3 eggs, beaten
~ 125g golden syrup
~ 175g soft brown sugar
~ 40g unsalted butter, melted
~ 1 tsp vanilla extract
~ pinch of cinnamon
~ pinch of mixed spice
~ 200-250g pecans, lightly toasted in a pan and chopped roughly

Beat the eggs in a bowl, add the rest of the ingredients (except the pecans) and whisk until thick
Scatter the pecans in the pastry case and carefully pour over the egg/sugar mixture until it almost reaches the top of the pastry case
Bake for 20-25 minutes at 160C until you can shake it gently without is wobbling in the middle (it may slightly rise and crack around the edges, but this will sink back in once cooled)

Categories: Recipes, Sweet | Tags: , , , , , | 1 Comment

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