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Pies
What would a cooking blog without pies be? Especially a blog dedicated to easy, economical and, above all, tasty food.
As versatile as your imagination. You can fill them with whatever you fancy, meat, vegetables, fish, whatever.
Gone are the days when this was a boring British obsession, this is a universal delight, enjoyed for it's simplicity and it's ability to surprise.
Have fun, invent your own fillings, after all what have you got to lose?
Here I will give you some of my most popular recipes, starting with what my daughter-in-law Ria calls, my "Famous Chicken Supreme Pie".
Chicken Supreme Pie
This really is ridiculously easy to make, economical, and very, very tasty. Once you've tried it, it will become a regular part of your diet!
My mum taught me how to make it, years and years ago, and I still love it every time I make it.
Have a go, get hooked, and add ingredients to your heart's content!
INGREDIENTS
250gr cooked chicken,
1 onion,
100gr sweetcorn (optional),
3 rashers of bacon,
large knob of butter (75gr),
spoonful of plain flour,
250gr single cream,
1 chicken stock cube,
salt and olive oil.
Sesame seeds for decoration,
1 sheet of short-crust pastry,
an egg for painting the pasty.
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STEPS
1)Peel and dice the onion, and cut the bacon into strips, then put both into a large preheated, covered frying-pan to fry on a low flame, with the butter and a drizzle of olive oil. The oil will stop the butter from burning, but you only need a drizzle!
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2)Crumble the stock cube of the chicken, and when the onions become transparent (7-8min), add it to the pan, and fry a further 5 minutes.
3)Add the sweetcorn to the pan, and heat for a couple of minutes, then add the flour, and stir well, leaving to heat a couple of minutes, but without allowing the flour to brown.
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4)Add the cream to the mix, stirring until the mixture acquires the thickness you require. The mixture should be smooth and creamy, but not thick. If you need to thin it a little, just add a little milk.
5)Remove from the flame, and allow to cool.
The mixture will thicken as it cools, making it easier to fill the pastry.
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6)Whilst the filling cools, take defrost the pastry.
7)When the filling has cooled (about 30min), cut the pastry into three equal sized strips, then extend them a little.
8)Beat the egg, and paint the edges of the pastry with it. Don't throw the rest of the beaten egg away.
9)Place a generous potion of the filling onto the bottom of each strip, without covering the painted edges, then fold the upper half of the pastry over the top of the filling, sealing the borders, firstly with your finger tips, and then with a fork.
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10)Paint the tops of the pies, sprinkle them with a little sesame seed, and cut two small holes in the centre for the steam to escape.
11)Place in the centre of a preheated oven at 180°c until golden brown (about 20min).
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THAT'S IT ! TAKE THEM OUT OF THE OVEN AND EAT THEM PIPING HOT !
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Chicken and Leek Pie
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This delicious version of chicken supreme pie will delight the whole family, The subtle taste of the leek, blending perfectly with the rich and creamy taste of the supreme sauce.
Easy to make, really tasty, and economical.
This really is a "must try" dish.
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For the full recipe, see my post of 05/05/17
Chicken and Mushroom Pie
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At first glance this is another version of the chicken supreme pie, however, this has a twist to it, that helps to highlight the taste of the mushrooms, without affecting the smooth and creamy texture of the sauce.
Easy to make, (well at least the filling is. The pastry part is as complicated as you want to make it), really tasty, and economical.
A dish you'll enjoy making, and love eating.
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For the full recipe, see my post of 22/5/2017, by clicking on the side-bar image.
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Tatin
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A simple dish in principle, which I have managed to over-complicate.
That said, if you look at the full recipe (click on the side-bar image 30/5/17), I explain how you can un-complicate it.
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Cottage Pie and
Sausage Casserole.
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I wasn't sure whether to place these in the pie section or in the mash section, so I've placed them in both!
Not that it matters, the important thing is that you give them a try.
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For the full recipe for Cottage pie, click on the side-bar image 21/3/17;
and for the sausage Casserole recipe, side-bar image 6/6/17.
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Sausage Pie or Sausage-Cottage Pie
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Really easy and delicious, sausage and gravy filling.
Ideal for making pies both with pastry and with mash.
This is even great simply served with chips, or boiled potatoes and vegetables.
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The choice is yours, but I'm going for the pies!
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Sausage Pie or Sausage/Cottage Pie, or BOTH
For the full recipes, see my post of 7/6/17, by clicking on the side-bar image.
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