Tag-Archive for » Pastry «
This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven as I cook the meat on the stove to make it tender.
If you have been keepin
g up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Olive oil
1 Onion, chopped finely
180g Mushrooms, sliced thinly
450g Beef steak, cubed
1 Small carrot, diced
1 Teaspoon garlic powder
1/2 Cup corn kernels
1 Cup Guinness (or other dark stout)
3/4 Cup peas
1 Tablespoon tomato paste
1 Tablespoon tomato sauce
2 Teaspoons Worcestershire sauce
1 Teaspoon dried thyme
1 Cup water
2 Teaspoons beef stock granules
1 Tablespoon cornflour mixed with a little water
1 Egg, slightly beaten
1 Sheet puff pastry
Method
1. Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.
2.In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.
3. Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min’s, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.
4. Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.
5. Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.
6. Place pies in oven and bake for approx 20 Min’s until pastry top is browned.
Serve immediately
All photos taken by me unless otherwise stated.
This is a great quick pie recipe, I just bought a whole BBQ chicken and removed the meat. I only had puff pastry in the fridge so I used that instead of filo pastry, I also added chopped bacon rashers, sliced mushrooms and some crushed garlic cloves to the spring onion and cooked it all off before adding. It turned out excellent with a wonderful flavour and hardly any fuss always a bonus. If you want to read more reviews click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
60 g butter
2-3 spring onions (finely chopped)
2 Cloves garlic, crushed
5 Bacon rashers, chopped finely
150g Sliced mushrooms
1/3 cup plain flour (50 grams)
1 cup milk (180ml)
1 cup chicken stock (250ml)
4 cups chicken meat (cooked and shredded or diced – 400 grams)
2 1/2 cups frozen mixed vegetables (350 grams)I used peas and corn.
1/4 cup parsley (fresh loosely packed and then coarsely chopped)
4 sheets filo pastry (I used puff pastry)
cooking spray
Method
1. Preheat oven to 220 degree celcius (200 for fan forced ovens).
2. Mix milk and stock together.
3. Melt butter in large saucepan, cook spring onion (or leek if using could need 1 to 2 minutes), stirring until softened. I added bacon, mushrooms and garlic to this stage and cooked them all together.
4. Add flour, cook, stirring until mixture bubbles and thickens.
5. Take off the heat and gradually whisk in milk and stock mix until smooth. Return to heat and continuously mix until mixture boils and thickens.
6. Add chicken, vegetables and parsley, stir until heated through.
7. Spoon chicken pie filling into a shallow 1.5 litre (6 cup) ovenproof dish.
8. Place one sheet of pastry over filling; spray with cooking oil spray. Repeat this process with remaining pastry sheets, overlapping pastry around dish. Roll and fold pastry inwards towards centre around edge of dish (forming a roll around the edge). Spray top of pastry with cooking oil spray.
9. Bake uncovered, in hot oven for 10 minutes. I baked longer as I used puff pastry.
All photos taken by me unless otherwise stated.
