Tag Archives: pie

Things I have been cooking lately #174: Banoffee pie

I am not a fan of bananas and never have been but as I have gotten older I have started to enjoy banana flavoured things as well as things with bananas in them. Mr O hates bananas to the point of being almost phobic of them but he’s very conscious of passing on his food preferences to Little O, so recently he decided he’d like to try something with a little banana in it and requested a banoffee pie. This combo of caramel, banana and cream is a British favourite and I really enjoyed it. Unfortunately Mr O’s verdict was that he could still taste the bananas and it wasn’t for him. Back to the drawing board…

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Things I have been cooking lately #165: key lime pie

Over the weekend Mr O and I invited around his best friend,  Mr H, Mr H’s brother and their wives and kids to join us for a BBQ in our garden. I asked Mr O what I should make for a dessert and he said key lime pie. I have never made key lime pie and he’s never eaten it but he liked the sound of it so I took to my recipes and found one to make. It turned out to be a great success and even though we had ice lollies for the kids they all wanted to get in on the pie! If you get the chance to make this it’s packed with zesty lime flavours that are lovely and refreshing. It is worth mentioning though that there is a lot of cooling and refrigeration time so if you are going to make this you need to start relatively early the day before you want to eat it.

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Things I have been cooking lately #96: Chicken pie with carrot smash and peas

I made this recently for a girls’ dinner with my bestie, Dawn and it was the best kind of wintery comfort food you can imagine. Not only was the pie amazing but I swear I am never going to prepare peas in any other way. I don’t even like peas and I couldn’t stop eating them. This recipe is adapted from Jamie’s 30 Minute Meals so as always be prepared to run around the kitchen to get everything done on time.

Chicken pie with carrot smash and peas

For the pie

4 x skinless, boneless chicken breasts
a knob of butter
a bunch of spring onions
150g button mushrooms
1 heaped tablespoon of flour, plus extra for dusting
2 teaspoons English mustard
1 heaped tablespoon of creme fraiche
300ml chicken stock
a few sprigs of thyme
1/3 nutmeg for grating
1 sheet pre-rolled puff pastry
1 egg

For the carrots

600g carrots
a few sprigs of thyme

For the peas

2 little gem lettuces
480g frozen peas
a knob of butter
1 tablespoon of flour
300ml chicken stock
a few sprigs of fresh mint
1/2 a lemon

Salt
Pepper
Olive oil

Turn on the oven to 200 C and fill and boil the kettle. Peel and slice the carrots. Wash and slice the mushrooms. Trim and slice the spring onions. Remove the outer leaves from the lettuces, wash and slice them. Set all the prepared veg aside.

Place a large pan over a medium heat and a large saucepan with a lid over a low heat.

To prepare the pie slice the chicken into 1cm strips. Put a lug of olive oil and a knob of butter into the large frying pan. Add the chicken and cook for about 3 minutes. Add the mushrooms and spring onions to the pan with the tablespoon of flour and stir. Add the mustard, creme and chicken stock and stir. Strip in the time leaves, grate in the nutmeg and add a good sprinkle of salt and pepper. Leave to simmer.

Now prepare the smash. Put the carrots in the saucepan with a lug of olive oil a good pinch of salt and pepper and a few thyme tips. Just cover with boiling water, then cover with the lid, turn up to high and allow to cook for 15 minutes.

Now back to the pie. Lightly dust a flat surface with flour and unroll the pastry onto it. Use a small knife to lightly score it in a crisscross fashion. Take the chicken off the heat and tip it into a baking dish about 20cm x 30cm. Lay the pastry over the chicken and squidge it around the edges so it fits. Beat the egg and spread it over the top of the pastry. Bung in the oven for 15 – 2o minutes until golden brown on top.

Onto the peas. Return the chicken pan to a high heat. Add a knob of butter and a tablespoon of flour to the pan and stir. Then add the chicken stock. Tear in the  mint leaves and mix with a balloon whisk until you have a smooth, bubbling sauce. Add the peas and sliced lettuce. Squeeze in the lemon and add a splash of boiled water. Season with salt and pepper and put the lid on.

Check that the carrots are fork tender and then drain them and return to the pan. Smash using a potato masher. Remove the pie from the oven and serve with the peas.

Serves 4

chicken pie

Things I have been cooking lately #59: Steak and mushroom pie

Every now and then I get a massive unstoppable craving for pie that can be solved by nothing but a large helping of, well, pie. So when I saw this recipe on Just Nice Stuff  I just couldn’t resist trying it out. Like Tassy says, it’s not the most beautiful pie in the world (hence the rather odd pic with this one) and it is quite a long process to make, but it’s delicious and very very worth it.

I made this pie for a Sunday lunch with friends and served it with mashed potatoes and honey glazed carrots. Make sure to start at least three hours before you want to eat.

Steak and mushroom pie

For the crust

400g flour
250g butter, chilled and cut into cubes
1 teaspoon of salt
1 – 2 eggs, beaten
2 tablespoons of cold water

For the filling

800g lean casserole steak, diced
2 onions, chopped
2 cloves of garlic, finely chopped
150ml red wine
2 teaspoons of Worcester sauce
1 bay leaf
500ml beef stock
250g sliced mushrooms
25 butter

Heat the oven to 150 C.

Mix together the salt and flour, rub in the butter until it resembles breadcrumbs. Add one egg and the water and mix together with a knife until it comes together in a ball. If it doesn’t all come together add a little more egg at a time until it does come together. Any leftover egg can be used to brush the top. Wrap the pastry in clingfilm and pop in the fridge.

Now make the filling. Brown the beef in a large frying pan and then add to a large baking or casserole dish. Add the onions and garlic to the original frying pan and cook over a medium heat until the onions soften. Add the red wine and Worcester sauce and bring to the boil. Continue to boil until you can no longer smell the alcohol and the wine has reduced a little. Pour over the beef. Then add the stock and the bay leaf. Season well with salt and pepper. If your dish has a lid, put this on. If not, cover with foil. Put in the oven and cook for an hour and a half.

In the meantime cook the mushrooms in butter. Add the mushrooms to the beef, re-cover and cook for a further half an hour.

Divide your pastry into sections. 2/3 for the base of the pie, 1/3 for the top. Lightly flour a large chopping board or even your kitchen counter (of course make sure it is very clean before you do this) and roll out the section for the base to about 5mm thick. Press into a large pie dish.

Remove the beef from the oven, take out the bay leaf and pour into the prepared pie dish. Turn the oven up to 200 C. Roll out the remaining pastry and lay over the top of the dish to make the lid. Crimp the edges to seal the pie. If you have any remaining egg, brush this over the top of the lid. You could also do this with a little milk. It’s not essential though.

Bake the pie for 30 minutes or until golden brown.

Serves 6 – 8

pie

The remains of the day

Things I have been cooking lately # 15: Leftover turkey and leek pie

I’m hoping by now everyone has managed to use up their leftover Christmas turkey, but just in case, here’s a good way to use it up.

Leftover turkey and leek pie

500g leeks, rinsed, trimmed and thinly sliced
2 rashers of bacon, chopped into chunks
A sprig of fresh thyme
8 – 10 mushrooms, sliced
600g cooked turkey, torn into chunks (or you could just as easily use chicken)
1 tablespoon of flour
250ml chicken stock
1 tablespoon crème fraiche
300g readymade puff pastry, defrosted
1 egg, beaten
Salt
Pepper
Olive oil

Place a large pan with a lid on a high heat and add in the bacon, the leaves from the thyme and a little olive oil. Fry off for a couple of minutes. Add in the leeks and cook until they start to soften – about 3 minutes. Add a pinch of salt and pepper, then turn the heat down to medium, put on the lid and cook for 15 minutes, stirring every 5 so it doesn’t catch. Turn the oven to 200 degrees. Then chuck in the mushrooms and cook for 15 more minutes, continuing to stir regularly.

Remove the lid, add the flour and stir till combined. Add in the turkey and stir. Then add the stock and crème fraiche. Turn up the heat and bring to the boil. Simmer for a couple of minutes.

Place a sieve over a bowl and pour the turkey mixture into the sieve to drain. Depending on how you want to serve your pie/s you can either place the filling into a medium casserole dish (e.g. 10cm x 20cm) or into 3 individual ramekins (I used ones that were about 7cm in diameter).

Roll out the pastry on a floured board until it’s a size that will fit your casserole dish or ramekins and cut to size. Place the pastry on the top of the dish/es and press the edges against the sides. Score the tops and then brush with the beaten egg.

Bake for 30 minutes.

Serves 3 but you could easily dial up the proportions to make a bigger pie or more little ones depending on your need or quantity of leftovers.

A for Abbi, P for Paul and O for Osbiston!

A for Abbi, P for Paul and O for Osbiston!