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Showing posts with label Pie. Show all posts
Showing posts with label Pie. Show all posts

Christmas cranberry turkey pie

INGREDIENTS
½ quantity hot water crust pastry
1 egg, beaten, to glaze
25g butter
25g plain (all purpose) flour
300ml whole milk
1 bay leaf
4 cloves
Pinch of grated nutmeg
50ml double cream
3tbsp freshly chopped parsley
Salt and freshly ground black pepper
115g prepared cranberries, thawed if frozen
50g caster (superfine) sugar
115g cooked turkey meat, finely chopped or minced
115g cooked gammon, finely chopped or minced

PREPARATION
1. Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6. Grease and line a 20cm (8inch) diameter, 4cm (1¾inch) deep loose bottomed cake tin. On a lightly floured surface, roll out the pastry quite thickly to fit the tin and transfer the pastry inside. Trim and reserve the trimmings.

2. Push a circle of baking parchment into the pastry case and fill to three quarters with baking beans or raw pulses or rice. Place the tin on a baking tray and blind bake for 20 mins.

3. Remove the beans or rice and paper and remove the pastry from the tin. Put on a baking tray, prick the base with a fork and brush inside and out with egg. Bake for a further 20 mins until richly golden. Cool on a wire rack.

4. Meanwhile, roll out the trimmings thinly and cut out a 11cm star shape. Place on a lightly greased baking tray, prick lightly with a fork and brush with beaten egg. Bake for 12–15 mins until golden. Transfer to a wire rack to cool.

5. For the filling, melt the butter in a saucepan. Add the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Add the bay leaf, cloves and nutmeg. Return to the heat and cook, stirring, until boiling, then simmer for 2 mins. Remove from the heat, stir in the cream, 2tbsp parsley and seasoning. Set aside to cool. Discard the bay leaf and cloves.

6. Put the cranberries in a small saucepan and add 2 Tbsp water. Heat gently until steaming then simmer for about 3 mins until the berries just begin to soften. Remove from the heat and stir in the sugar. Leave to cool.

7. To assemble the pie, put the pastry case on a serving plate. Put the turkey and ham in a bowl. Mix in the sauce and season to taste. Spoon into the pastry case and top with the cranberry mixture. Either serve immediately at room temperature or chill for an hour before serving. Sprinkle with remaining parsley to garnish.

7 superb recipes for delicious puff pastry appetizers


Store-bought puff pastry dough is a great basis for different snacks and appetizers that are super easy to make.








Chicken, carrot, and spring onion pie


INGREDIENTS
500g of finely chopped chicken (cooked)
1/2 cup of spicy tomato sauce
1/2 cup of grated carrot
1/4 cup of spring onion
150g of grated hard cheese
1 pack of puff pastry dough

PREPARATION
1. Heat up the oven to 190°C.

2. Combine the chicken with tomato sauce, then add the carrot, cheese, and chopped onion.

3. Divide the dough into 5 equal pieces. Place them on a baking sheet or in a mold (about 30cm in diameter) as shown in the picture. Use a glass to give your pie an even round form.

4. Spread the filling onto the pastry.

5. Remove the glass and wrap the edges of the dough to the center.

6. Bake for 20 to 30 minutes until the pie is golden. Then let it cool down and serve.

Meat and bell pepper pie


INGREDIENTS
2 tablespoons of butter
1 onion
1 bell pepper
500g of cooked beef or chicken (sliced into strips)
1 pack of puff pastry dough
12 slices of any hard cheese

FOR THE SAUCE
2 tablespoons of sour cream
2 tablespoons of mayonnaise
1 teaspoon of mustard
1/4 teaspoon of dried garlic
1/8 teaspoon of black pepper

PREPARATION
1. Preheat the oven to 190°C.

2. Melt the butter in a skillet and fry the onion and bell pepper for 5 to 7 minutes until they get soft. Take it off the stove, and drain the extra water.

3. Cut the dough into 8 pieces. Put them in a mold (about 30cm in diameter) or on a baking sheet lined with parchment paper.

4. Add the layers of the filling in this order: cheese, meat, onion, pepper, cheese.

5. Wrap the edges of the dough pieces over the filling as shown in the picture.

6. Bake for 20 to 30 minutes until the top turns a golden color. Let the pie cool down.

7. While the pie is cooling down, mix all of the ingredients for the sauce.

8. Serve the pie with the sauce.

A superb recipe for a quick and easy cherry pie

We always want yummy dishes to take less time to cook.

INGREDIENTS
600 g of cherries
30 g of melted butter
4 eggs
250 ml of milk
100 g of flour
100 g of sugar
12 g of vanilla
A dash of salt
Powdered sugar

PREPARATION
1. Wash and pit the cherries. Grease a baking sheet with oil and sprinkle it with sugar to make a thin layer. Place the pitted cherries on it.

2. Whisk together the eggs, salt and the rest of sugar. Add the milk, flour, vanilla and melted butter. Mix everything together thoroughly.

3. Pour the batter over the cherries and bake it for 40 to 45 minutes at 180°C.

4. When it’s done, garnish it with powdered sugar.

Bon appetite!

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