Taste USA: Pie

Thursday, July 14, 2016

Restaurant Blueberry pie

How to make Restaurant Blueberry pie recipe - Preparation time: approx. 30 minutes (plus baking and resting time)

Makes 12 slices

For the cake mix:
200 g flour
1 egg
120 g butter
60 g sugar
pinch of salt

For the topping
400 g blueberries
1 egg
250 ml cream
2 tbsp sugar

Additionally:
butter for the baking tin

Method:
To make shortcrust pastry, sieve the flour onto a work surface, make a well in the centre and pour in the egg yolk. Distribute the butter in flakes around the outside together with the sugar and salt.

Roughly mix the ingredients with a knife and then knead to form a smooth pastry with your hands. Wrap the pastry in cling film and leave to rest in the fridge for about 30 minutes.

Pre-heat the oven to 180 °C (Gas Mark 4). Trim and wash the blueberries and pat dry well. Roll out the pastry and use to line a greased springform (24 cm diameter), raising the sides to form a rim. Prick the pastry base several times with a fork. Distribute the blueberries on the pastry base.

Beat the egg with the cream and sugar and pour over the berries. Bake the cake in the oven for around 20 minutes.

Tip:
Use wild blueberries if possible which are far more aromatic than cultivated blueberries!

Restaurant Blueberry pie

Tuesday, June 28, 2016

lattice topped cherry pie

How to make lattice topped cherry pie recipe - The juice from the fruit is thickened with flour to help bring the filling together in this hugely popular pie.

SERVES 8

PREP TIME 40–45 mins, plus chilling, COOK TIME 20–25 mins

Ingredients:
2 cups all-purpose flour, plus extra for dusting
1⁄2 tsp salt
1⁄2 cup shortening, chilled and diced
5 tbsp unsalted butter, chilled and diced

For the filling and glaze:
1lb 2oz (500g) cherries, pitted
1 cup sugar, plus 1 tbsp for sprinkling
1⁄4 cup all-purpose flour
1⁄4 tsp almond extract (optional)
1 egg, beaten

Method:
1 Sift together the flour and salt into a bowl. Rub the shortening and butter into the flour with your fingertips until crumbs begin to form. Sprinkle with 3 tbsp of water and blend until the dough turns into a ball. Wrap in plastic wrap and chill for 30 minutes.

2 Preheat the oven to 400ºF (200ºC) and put in a baking sheet. On a floured surface, roll out two-thirds of the dough to a thickness of 1⁄8in (3mm) and use it to line a 9in (23cm) pie dish, leaving an overhang of at least 3⁄4in (2cm). Press the dough into the dish and chill for 15 minutes.

3 For the filling, put the cherries in a bowl and add the sugar, flour, and almond extract (if using). Mix well, then spoon into the case.

4 Roll out the remaining dough into a rectangle. Cut out 12 strips, each 1⁄2in (1cm) wide, and arrange them in a latticelike pattern on top of the pie; trim the pastry. Use the beaten egg to glaze the lattice and secure the strips to the edge of the pie. Sprinkle the sugar over the top, place on the baking sheet, and bake for 20–25 minutes until the pastry is golden brown. Serve at room temperature or chilled.

lattice topped cherry pie

pecan and maple pumpkin pie

How to make pecan and maple pumpkin pie recipe - This version of the classic dessert produces a delicate, just-set pie, gently flavored with cinnamon and mixed spice.

SERVES 6–8

PREP TIME 30 mins, plus chilling, COOK TIME 1–1 1⁄4 hrs, plus cooling

Ingredients:
1 1⁄4 cup all-purpose flour, plus extra for dusting
7 tbsp unsalted butter, chilled and diced
1⁄4 cup sugar
1 egg yolk
1⁄2 tsp vanilla extract

For the filling:
2 1⁄2oz (75g) pecans, roughly chopped
3 eggs
1⁄2 cup light brown sugar
2 tsp ground cinnamon
1 tsp mixed spice
4 tbsp maple syrup
1 3⁄4 cups heavy cream
14oz can processed pumpkin, or 14oz (400g) roasted and puréed pumpkin

Method:
1 To make the pastry, rub the flour and butter together in a large bowl with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. In a separate bowl, beat together the egg yolk and vanilla extract, then add to the flour mixture and bring the mixture together to form a soft dough, adding a little water if needed. Wrap in plastic wrap and chill for 30 minutes.

2 Preheat the oven to 350ºF (180ºC). On a lightly floured surface, roll out the pastry to a thickness of 1⁄8in (3mm) and use it to line a 9in (23cm) loose-bottomed tart pan, leaving an overlapping edge of at least 3⁄4in (2cm). Prick the bottom with a fork, line with parchment paper, and fill with baking beans.

3 Place the pan on a baking tray and bake for 20 minutes. Remove the beans and parchment paper, and bake for a further 5 minutes if the center is uncooked. Sprinkle the pecans over the bottom of the pastry case.

4 For the filling, whisk the eggs, brown sugar, half the cinnamon, the mixed spice, half the maple syrup, and half the cream together in a large bowl. When they are well blended, beat in the pumpkin to make a smooth filling. Partially pull out an oven rack from the oven and place the pan on it. Pour the filling into the case and slide the rack back into the oven.

5 Bake for 45–50 minutes until the filling is set, but before it begins to bubble up at the edges. Trim off the pastry edge while still warm, then set the pie aside to cool in its pan for 15 minutes before turning out.

6 Lightly whip the remaining cream until soft peaks start to form, stir in the remaining cinnamon and maple syrup, and serve with the pie.

COOK'S TIP
The pie will keep for up to 2 days, chilled in an airtight container. Read More

american apple pie

How to make american apple pie recipe - Thinly slicing the apples in this classic American pie gives the filling a soft, melting texture.

SERVES 6–8

PREP TIME 25 mins, plus chilling, COOK TIME 1 hr

Ingredients:
2 1⁄3 cups all-purpose flour
1⁄3 cup sugar
13 tbsp unsalted butter, chilled

For the filling:
14oz (400g) Granny Smith (or other tart apples),
peeled and cored weight
14oz (400g) Royal Gala (or other sweet apples), peeled and cored weight
2 tbsp lemon juice
3 tbsp all-purpose flour
4 tbsp sugar
4 tbsp light brown sugar
1 tsp ground cinnamon
1 egg, beaten with 1 tbsp cold water, for glazing

Method:
1 In a food processor or by hand, mix together the flour, sugar, and butter until the mixture resembles fine breadcrumbs. Add 5–6 tbsp of ice water and bring it together to form a soft dough. Wrap the pastry in plastic wrap and chill for 1 hour before using.

2 Preheat the oven to 375ºF (190ºC). Remove the pastry from the fridge, cut off one-third, then rewrap the smaller piece and return it to the fridge.

3 On a floured work surface, roll out the larger piece of pastry into a disk large enough to line a 91⁄2in (24cm) pie dish. Lightly press the pastry into the dish and trim off any excess with a pair of scissors, allowing a 1⁄2in (1cm) overhang all around. Place in the fridge.

4 Cut the apples into 1⁄4in (5mm) slices and mix with the lemon juice in a large bowl until well combined. Sprinkle the flour, 3 tbsp of sugar, the brown sugar, and the cinnamon over the apples and toss them together so all the pieces are coated in the mixture.

5 Pack the apples into the pie case, mounding the fruit slightly higher in the middle and ensuring it is well pressed down. Roll the reserved pastry into a disk large enough to fit the pie. Brush the edges of the pastry with a little egg wash, place the lid on top, and use your fingers to crimp the pieces of pastry together. Trim off any excess pastry with a small, sharp knife. Brush the top with egg wash, sprinkle with the remaining sugar, and cut 2 small slits in the top.

6 Bake in the oven for 1 hour. (If using a ceramic or glass pie dish, place on a metal baking sheet to ensure the pastry bottom cooks thoroughly, extending the cooking time if necessary.) If the crust browns too early, cover it with foil, but remove it 5 minutes before the end of the cooking time to allow the top to remain crisp. Remove from the oven and leave to cool. Serve with vanilla ice cream or whipped cream.

american apple pie

chocolate crusted key lime pie

How to make chocolate crusted key lime pie recipe - This pie takes its name from the small limes that grow in the Florida Keys, where the recipe originated.

SERVES 6–8

PREP TIME 20 mins, COOK TIME 15–20 mins, plus cooling

Ingredients:
9oz (250g) chocolate graham crackers
1⁄3 cup sugar
9 tbsp unsalted butter, melted and cooled
5 limes
3 large egg yolks
14oz (400g) can condensed milk
cream, to serve

Method:
1 Preheat the oven to 350ºF (180ºC). Crush the graham crackers in a plastic food bag with a rolling pin, or use a food processor. Mix the cracker crumbs and sugar with the butter in a large bowl until it resembles wet sand.

2 Pour the cracker mixture into a 9in (23cm) loose-bottomed tart pan and press it firmly into the bottom and sides of the pan. Make sure the filling is packed as firmly as possible, and that there is a good side to the case so that the filling can be contained, unlike a cheesecake base. Place the tart pan on a baking sheet and bake for 10 minutes. Set aside to cool.

3 Meanwhile, finely grate the zest of 3 limes into a bowl and, if you like, use a zester to pare long strands of zest from a fourth lime to decorate. Juice all 5 limes and set aside.

4 Place the egg yolks into the bowl with the lime zest, and whisk with an electric whisk until the egg has thickened. Pour in the condensed milk and continue whisking for another 5 minutes. Add
the lime juice and whisk again until it is incorporated. Pour the mixture into the pan and bake for 15–20 minutes, or until set but still wobbly in the center.

5 Remove the pie from the oven and leave it to cool completely. Serve the pie decorated with the fine strands of lime zest, if using, and accompanied by cream.

COOK’S TIP
A common baking mistake with deep-filled sweet tarts is to overcook them. Remove them from the oven when they still have a slight wobble to them at the center. They will cool and set to an unctuous, creamy texture. Overcooking will result in a tart with an unpleasantly “rubbery” texture. Read More

Saturday, June 25, 2016

biscuit topped chicken pot pie

How to make biscuit topped chicken pot pie recipe - Biscuits make a quick and easy alternative to shortcrust pastry when topping a pie.

SERVES 6–8

PREP TIME 30 mins, COOK TIME 1 hr

Ingredients:
3 tbsp olive oil
12oz (350g) skinless, boneless chicken breast
3 garlic cloves, crushed
1 tsp chipotle paste
1 large onion, finely chopped
3 carrots, about 3 1⁄2oz (100g) each, cut into 1⁄2in (1cm) slices
2 potatoes, about 3oz (85g) each, cut into cubes
1 small sweet potato, about
3 1⁄2oz (100g), peeled and finely diced
9oz (250g) corn kernels, or 12oz (340g) can corn, drained
9oz (250g) peas
salt and freshly ground black pepper
3 tbsp all-purpose flour
1 cup whole milk
1 cup hot chicken stock
1⁄2 cup heavy cream

For the biscuits:
2 1⁄2 cups all-purpose flour, plus extra for dusting
2 tsp baking powder
1 tsp salt
1 cup grated cheddar cheese
1⁄4 cup vegetable shortening
1 cup whole milk
1 egg, lightly beaten, for glazing

Method:
1 In a frying pan, heat 1 tbsp of the oil and brown the chicken breast over medium heat for 2–3 minutes on each side. Remove from the pan and set aside to cool. When cool enough to handle, cut the chicken breast into cubes.

2 Heat the remaining oil in a flameproof casserole over medium heat and sauté the garlic. Add the chipotle paste, onion, carrots, the potatoes, corn, and peas. Season well. Cook, stirring occasionally, until the onion turns translucent.

3 Add the flour and stir, then add the chicken, milk, stock, and cream. Stir together and simmer for 15 minutes on low heat, until the sauce has thickened.

4 Meanwhile, preheat the oven to 350ºF (180ºC). For the biscuits, mix together the flour, baking powder, salt, and cheese in a large bowl. Rub the vegetable shortening into the flour mixture with your fingertips until it resembles breadcrumbs. Make a well in the center of the mixture, pour in the milk, and mix together until well combined.

5 Gently knead the mixture on a floured work surface to form a soft dough. Roll out the dough to a thickness of 1⁄2in (1cm). Cut rounds out of the dough with a 21⁄2in (6cm) biscuit cutter.

6 Place the biscuits over the pie mixture in the casserole and brush each biscuit with a little beaten egg. Bake for 35–40 minutes, or until the biscuits are golden brown and the pie is bubbling. Serve hot. Read More

Thursday, June 23, 2016

mediterranean seafood pie

How to make mediterranean seafood pie recipe - Each serving provides 375 calories, 28 g protein, 12 g fat (3 g saturated fat), 38 g carbohydrate (5 g sugars), 6 g fiber, 342 mg sodium

SERVES: 4

PREPARATION: 10 MINUTES, COOKING: 25 MINUTES
2 pounds (1 kg) potatoes
1 1/2 tablespoons (22 ml) olive oil
1 large leek, white part only, thinly sliced
1 clove garlic, crushed
14 1/2 ounce (400 ml) can diced tomatoes
1/4 teaspoon (1 ml) dried oregano
2/3 pound (350 g) frozen cooked mixed seafood, including mussels, shrimp and squid
freshly ground black pepper
1/4 cup (25 g) grated Parmesan

Method:
1 Peel the potatoes and cut into 1–2 inch (3–5 cm) chunks. Bring a saucepan of water to a boil, add the potatoes and return to a boil. Simmer 10 minutes, or until tender.

2 Meanwhile, preheat the broiler to high. Heat the oil in a large saucepan over a medium–high heat and cook the leek and garlic for 2–3 minutes, stirring, until the leek has softened. Add the tomatoes, rinsing out the can with 1 tablespoon (15 ml) water. Add the oregano and bring to a boil. Reduce the heat, cover and simmer for 2 minutes.

3 Add the seafood to the pan and return to a boil. Stir, cover the pan and simmer for another 2 minutes, or until seafood is thoroughly heated through. Season with pepper. Pour the seafood mixture into a 6-cup (1.5 liter) ovenproof dish.

4 Drain the potatoes, mash them and spoon them evenly over the top of the seafood, forking them up to the edge of the dish. Sprinkle with the Parmesan and broil for 12–13 minutes, or until the topping is golden.

mediterranean seafood pie

Wednesday, June 8, 2016

Banoffee Pie

How to Make Banoffee Pie Recipe - preparation 15 minutes plus chilling cooking time 2–3 minutes

Serves 12

Ingredients:
100g/3½oz/7 tbsp butter, melted, plus extra to grease
225g/8oz gingernut cookies, roughly broken
2 small bananas, peeled and sliced
8 tbsp dulce de leche
300ml/½ pint/1¼ cups double (heavy) cream, whipped
1 tbsp cocoa powder to dust

Method:
1 Butter the base and sides of a 23cm/9in loose-based tart tin or dish. Blitz the cookies in a food processor until they resemble breadcrumbs. Pour in the melted butter and pulse briefly to combine. Press the mixture into the prepared tin and level the surface. Chill in the refrigerator for 2 hours.

2 Arrange the banana slices over the biscuit base and spoon the dulce de leche on top. Spread the cream over the top. Dust with cocoa powder and serve.

Spiced Plum Pie

How to Make Spiced Plum Pie Recipe - preparation 15 minutes cooking time 30 minutes plus cooling

Serves 6

Ingredients:
250g/9oz ready-rolled sweet shortcrust pastry
flour to dust
900g/2lb plums or greengages, halved, stoned and quartered
2 green cardamom pods, split open, seeds removed and crushed
75g/3oz/6 tbsp caster (superfine) sugar, plus extra to sprinkle
milk to glaze

Method:
1 Preheat the oven to 220°C/425°F/Gas 7. Put a baking sheet in the oven to heat up.

2 Roll out the pastry on a lightly floured surface to a 30cm/12in circle. Place on a floured baking sheet. Pile the plums on to the pastry and sprinkle with cardamom seeds and sugar. Fold in the pastry edges and pleat together.

3 Brush the pastry with milk and sprinkle with sugar. Slide on to the preheated sheet and bake in the oven for 30 minutes or until golden brown and the plums are just tender.

4 Set aside to cool for 10 minutes, then loosen the pastry around the edges. Cool for another 20 minutes, then transfer to a serving plate. Sprinkle with sugar and serve.

Spiced Plum Pie

Apple Pie

How to Make Apple Pie Recipe - preparation 20 minutes cooking time 35–40 minutes

Serves 6

Ingredients:
1kg/2¼lb cooking (green) apples, peeled, cored and sliced
50g/2oz/4 tbsp caster (superfine)sugar plus extra to sprinkle
6 cloves
a good pinch of ground cinnamon
1 quantity sweet pastry
flour to dust
cream to serve

Method:
1 Preheat the oven to 190ºC/375°F/Gas 5.

2 Layer the apples and sugar in a large pie dish. Stud some of the apple slices with cloves and sprinkle with cinnamon.

3 Roll out the pastry on a lightly floured surface to a round 2.5cm/1in larger than the pie dish. Cut off a strip the width of the rim of the dish. Dampen the rim of the dish and press on the strip. Dampen the pastry strip and cover with the pastry circle, pressing the edges together well. Crimp the edge by pressing down on it with a damp fork. Make a slit in the centre to allow steam to escape.

4 Bake in the oven for 35–40 minutes until lightly browned. Sprinkle with sugar before serving with cream.

Saturday, June 4, 2016

Spanakopita Pie

How to Make Spanakopita Pie Recipe - preparation 40 minutes plus cooling cooking time 45 minutes

Serves 10

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
450g/1lb baby spinach leaves
1kg/2¼lb potatoes, boiled in their skins, peeled and sliced
340g/12oz feta cheese, crumbled
bunch of spring onions (scallions), chopped
2 medium (US large) eggs, beaten
75g/3oz/6 tbsp butter, melted, plus extra to grease
375g/13oz pack filo pastry
salt and ground black pepper
Greek yogurt to serve

Method:
1 Heat the oil in a pan over a low heat and cook the onion gently for 10 minutes or until soft. Add the garlic and cook for 1–2 minutes. Add the spinach, cover the pan and cook for 1–2 minutes until it wilts.

2 Transfer to a bowl and set aside to cool. Add the potatoes, feta, spring onions and beaten eggs. Season and mix.

3 Preheat the oven to 200°C/400°F/Gas 6. Lightly butter a 30cm/12in tart tin.

4 Lay a sheet of filo pastry in the tin, overhanging the edge. Brush with melted butter and lay another sheet on top. Use half the sheets in this way, brushing each one with butter.

5 Add the spinach and feta filling and spread it out evenly, leaving a pastry border. Cover with the remaining pastry sheets, brushing with butter as before.

6 Fold the overhanging pastry over the top and roll up the edges to seal them. Brush with the remaining melted butter.

7 Bake in the oven for 35–45 minutes or until the pastry is crisp and golden. Cool a little before cutting into slices. Serve with Greek yogurt.

Spanakopita Pie

Pissaladiere

How to Make Pissaladiere Recipe - preparation 10 minutes cooking time 1 hour 5 minutes

Serves 6

Ingredients:
4 tbsp olive oil
4 large onions, thinly sliced
1 garlic clove, crushed
1 x 340g/12oz ready-rolled sheet puff pastry
125g/4oz roasted red (bell)peppers in oil, drained and sliced
1 x 50g/2oz can anchovies in olive oil, drained
12 pitted black olives, halved
salt and ground black pepper

Method:
1 Preheat the oven to 220°C/425°F/Gas 7.

2 Heat the oil in a deep frying pan over a low heat. Add the onions and garlic and cook gently for 30 minutes, stirring occasionally, until the onions are really soft and golden.

3 Meanwhile, cut the pastry into six equal rectangles and place on two small baking sheets.

4 Divide the cooked onion among the pastry bases, spreading it out evenly and leaving a 1cm/½in gap around the edges. Arrange the red peppers in a diamond-shaped lattice pattern over the top.

5 Cut the anchovies in half lengthways and arrange on top of the onions. Dot with the olives and sprinkle with thyme.

6 Cook in the oven for 20–25 minutes until golden and crisp.

Pissaladiere

Monday, May 30, 2016

Quiche Lorraine

How to Make Quiche Lorraine Recipe - preparation 35 minutes cooking time 1 hour plus cooling Serves 8

Ingredients:
225g/8oz shortcrust pastry
flour to dust
For the filling
25g/1oz/2 tbsp butter
1 small onion, finely chopped
225g/8oz unsmoked streaky bacon, chopped
4 large eggs, beaten
400ml/14fl oz/1⅔ cups crème fraîche
100g/4oz/1 cup grated Gruyère or Cheddar cheese
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Roll out the pastry on a lightly floured surface and use to line a 23cm/9in deep, loose-based tart tin. Line with parchment paper and baking beans and bake in the oven for 15 minutes. Remove the paper and return to the oven for a further 5 minutes. Reduce the oven temperature to 190°C/375°F/Gas 5.

3 Melt the butter in a frying pan, add the onion and cook for 5 minutes over a medium heat. Add the bacon and cook, stirring, until golden brown.

4 Mix the eggs with the crème fraîche and grated cheese, and season with salt and pepper. Put the bacon mixture in the pastry case and pour over the egg mixture to fill the case.

5 Cook in the oven for 30–35 minutes until golden brown and just set. Serve lukewarm or cold, cut into wedges.

Saturday, May 28, 2016

Cottage Pie

How to Make Cottage Pie Recipe - preparation 15 minutes cooking time 1 hour Serves 4

Ingredients:
1 tbsp olive oil
1 onion, chopped
2 carrots, diced
450g/1lb/2 cups minced (ground) beef
1 tbsp plain (all-purpose) flour
450ml/¾ pint/1¾ cups hot beef stock
3 tbsp tomato paste
2 tbsp Worcestershire sauce
125g/4oz/1 cup frozen peas
1kg/2¼lb potatoes, chopped
25g/1oz/2 tbsp butter
4–5 tbsp milk
salt and ground black pepper

Method:
1 Preheat the oven to 200ºC/400°F/Gas 6.

2 Heat the oil in a large pan, add the onion and carrot and cook over a low heat for 15 minutes until softened.

3 Add the beef and cook, stirring, for 4–5 minutes until brown. Stir in the flour and then the hot stock and tomato paste and bring to the boil. Add the Worcestershire sauce, carrots and peas and season with salt and pepper. Reduce the heat, cover the pan and cook for 15 minutes.

4 Meanwhile, cook the potatoes in a large pan of salted water for 20 minutes or until soft. Drain and mash until smooth. Beat in the butter and milk and season to taste.

5 Spoon the meat mixture into a large ovenproof dish and cover with the mashed potato. Use a fork to rough up the top. Cook in the oven for 20–25 minutes until the topping is golden brown. Serve immediately.

Chicken and Leek Pie

How to Make Chicken and Leek Pie Recipe - preparation 15 minutes cooking time 40 minutes Serves 4

Ingredients:
6 large potatoes, peeled and cut into chunks
200g/7oz/¾ cup crème fraîche
3 x 125g/4oz chicken breasts
3 large leeks, thickly sliced
2 garlic cloves, crushed
1 small bunch of fresh parsley, finely chopped
a pinch of freshly grated nutmeg
4 tbsp grated Cheddar cheese
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Cook the potatoes in a pan of lightly salted boiling water until tender. Drain and put them back in the pan. Add 1 tbsp crème fraîche and some salt and pepper, then mash well.

3 Meanwhile, cook the chicken in a frying pan over a low heat for 15 minutes, turning occasionally, until cooked through. Remove the chicken from the pan and place on a board.

4 Add the leeks and garlic to the pan and cook over a low heat for 5 minutes or until softened.

5 Cut the cooled chicken into large chunks. Return to the pan, stir in the remaining crème fraîche and cook for 2–3 minutes until bubbling. Stir in the parsley and nutmeg, season to taste and transfer to an ovenproof dish.

6 Spread the mashed potato over the top, roughing it up with a fork Sprinkle over the grated Cheddar and cook in the oven for 20 minutes or until golden brown. Serve immediately.

Chicken and Ham Pie

How to Make Chicken and Ham Pie Recipe - preparation 15 minutes cooking time 30–35 minutes Serves 6

Ingredients:
4 cooked chicken breasts, cut into cubes
225g/8oz cooked ham, cubed
150ml/¼ pint/scant ⅔ cup double (heavy) cream
4 tbsp chopped fresh parsley
1 tsp cornflour (cornstarch)
1 tsp Dijon mustard
300g/11oz puff pastry sheet
1 medium (US large) egg, beaten
salt and ground black pepper

Method:
1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the chicken in a large bowl with the ham, cream, parsley, cornflour and mustard. Season with salt and pepper, stir well and spoon into a shallow baking dish.

3 Unroll the puff pastry sheet and drape it over the top of the dish. Trim the edges to fit, then press them down lightly around the rim. Brush the pastry with beaten egg.

4 Cook in the oven for 30–35 minutes until the pastry is golden brown and well risen. Serve hot with vegetables.

Chicken and Mushroom Pies

How to Make Chicken and Mushroom Pies Recipe - preparation 20 minutes cooking time 1 hour Serves 4

Ingredients:
2 tbsp olive oil
2 leeks, finely sliced
2 garlic cloves, crushed
340g/12oz boneless, skinless chicken thighs, cubed
300g/11oz mushrooms, sliced
1 tbsp plain (all-purpose) flour plus extra to dust
150ml/¼ pint/scant ⅔ cup double (heavy) cream
4 tbsp chopped fresh parsley
500g/1lb 2oz puff pastry
1 medium (US large) egg, beaten
salt and ground black pepper

Method:
1 Heat the oil in a pan, add the leeks and fry over a medium heat for 5 minutes. Add the garlic and cook for 1 minute. Add the chicken and cook for 10 minutes, stirring. Add the mushrooms and cook for 5 minutes. Stir in the flour.

2 Add the cream and bring to the boil. Cook for 5 minutes to make a thick sauce. Add the parsley and season with salt and pepper. Remove from the heat and leave to cool.

3 Roll out the pastry on a floured surface to a large square. Cut into four squares and brush the edges with water. Spoon the chicken mixture into the centre of each square. Bring each corner of the square up to the middle to make a parcel, leaving a small hole in the top. Brush with beaten egg and put on a baking sheet.

4 Preheat the oven to 200°C/400°F/Gas 6. Cook the pies in the oven for 30–40 minutes until golden brown. Read More

Friday, April 29, 2016

Mcdonalds Hot Apple and Cherry Pies

How to make Mcdonalds Hot Apple and Cherry Pies Recipe

Ingredients:
4-6 c vegetable oil (in fryer)
1 pk pillsbury apple or cherry turnover; in refrigerated section

Method:
1. Unroll the Pillsbury turnover dough. You will have six 3'x3' pieces. You will use four of them. Stretch them out to about 4'x5' rectangles. Do this on waxed paper.

2. Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2' of dough around edges. Clear a 3/4' space lengthwise down the middle of both.

3. Place the remaining two doughs on top of the two with the filling. Crimp the edges. You'll have what looks like two giant pop-tarts.

4. Cut both of them precisely down the middle, in that 3/4' space you created. Crimp those two edges.

5. Manipulate as needed to form an attractive, uniform shaped pie. They should look like small burritos, only crimped around the edges.

6. Place all four, flat on waxed paper, in the freezer. After about 45 minutes, spray all sides of each pie with water mist. Return to the freezer for at least
another hour.

7. Place in a freezer bag and sealfor future use, or get ready to deep-fry them.

Cooking Your Pies:
1. Pre-heat your deep fryer to 375. Also pre-heat your oven to warm.

2. Quickly dip a frozen pie in cold water, making sure to immerse it entirely.

3. Drop the pie into the hot oil. Be careful it will most likely splatter. After all the pies are in the fryer, place your spare fryer basket over the top. ('Sandwiching' the pies between the two baskets.) This ensures the pies are fully submerged. It is important that the pies are fully submerged or a good portion of it won't cook correctly.

4. Cook 5-7 minutes. Check after 5 minutes the color should be a golden brown. The older the oil, the sooner the it will turn brown, and that may give you a false reading. 6 minutes is generally right.

5. After deep frying, carefully remove the cooked pies and drain for 1 minute on paper towels. Then place directly on the oven rack in your warmed oven. Warm for at least 10 minutes, and as long as 30 minutes. Read More

Little Debbie Oatmeal Creme Pies

How to make Little Debbie Oatmeal Creme Pies Recipe

Makes 2 dozen creme pies

Cookies:
1 c margarine
3/4 c dark brown sugar
1/2 c sugar
1 T molasses
1 t vanilla
2 eggs
1 1/2 c all-purpose flour
1/2 t salt
1 t baking soda
1/8 t cinnamon
1 1/2 c 1-minute Quaker Oats

Creme Filling:
2 t very hot water
1/4 t salt
2 c marshmallow creme,(1 -7-ounce jar)
1/2 c shortening
1/3 c powdered sugar
1/2 t vanilla

Method:
Preheat oven to 350 degrees.

In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs.

In a separate bowl combine the flour, salt, baking soda and cinnamon.

Combine the dry ingredients with the wet ingredients. Mix in the oats.

Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10- 12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook -- when cooled, the cookies should be soft and chewy.

While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.

Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.

Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling. Read More

Tuesday, February 9, 2016

Taco Pie

How to make Taco Pie Recipe - It's a quick, easy meal that is very filling. Some people will also top it with regular taco toppings, i.e. lettuce, tomatoes, black olives, etc. It also is great as leftovers for lunches! Serve with taco sauce.

Serve: 8

Ingredients:
1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14 ounce) bag tortilla chips, crushed

Method:
Preheat oven to 350 degrees F (175 degrees C).

Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.

Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.

Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Taco Pie