Archive for the ‘Pies’ Category

Thai Chicken Pie

Posted on: January 9th, 2017 by Harriet Low No Comments

1. For the filling cut all the chicken into 1.5cm chunks. Heat the oil in a sauté pan or wide saucepan over a medium low heat. Add the shallots, garlic, chilli and ginger and fry gently for a few minutes until soft but not coloured.

2. Stir in the curry paste and cook for a minute or two. Add the chicken. Increase the heat a little and cook, stirring until it has lost it’s raw look. Add the coconut cream, chicken stock, lime leaves, lemongrass and sweet potato. Simmer for 12-15 minutes, until the sweet potato is tender.

3. Add the cornflour liquid, bring to a simmer and stir until the sauce begins to thicken, then take off the heat. Taste the sauce and season with pepper and a little fish sauce. Set aside to cool.

4. To make the pastry, put the flour and salt in a bowl. Add the diced butter and lard and rub in with your fingertips until the mixture looks like fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.

5. Now work in just enough cold water to bring the pastry together. When the dough begins to stick together use your hands to gently knead it into a ball. Wrap the pastry in cling film and place in the fridge to rest for about 30 minutes.

6. Heat your oven to 200°C/gas6.

7. Remove the lemongrass and lime leaves from the cooked pie filling if you prefer and transfer to a 1.2 litre pie dish.

8. Roll out the pastry on a lightly floured surface and cut a 2cm wide strip of pastry. Dampen the rim of the pie dish with water, press the pastry strip onto it and dampen this too. Use a pastry lattice cutter to cut a pattern in the remaining piece of pastry. Pull the pastry very gently to open up the lattice, then place over the pie. Press the edges down to seal, then trim away the excess pastry.

9. Brush the top of the pie with beaten egg then bake in the oven for about 30 mintues, until golden. Leave the pie to sit in the tin for 5 minutes before serving with steamed or stir-fried greens.

Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury

Photograph © Peter Cassidy

 

Frangipane Mince Pies

Posted on: November 21st, 2016 by Harriet Low 2 Comments

1. Make the filling by mixing all the ingredients together. Cover and leave to macerate for a few hours or overnight.

2. To make the pastry, stir the flour and ground almonds together in a large bowl. Rub in the butter until it resembles breadcrumbs. Stir in the sugar. Gradually add the eggs and work the mixture until it forms a soft dough.

3. Tip the dough onto a lightly floured surface and form a ball. Flatten with your fingers into a disc and wrap in cling film. Chill for at least 3 hours before using.

4. Pre-heat your oven to 200°C. Grease a 12 hole bun tray with butter.

5. Roll out the pastry to a thickness of 3mm. If the pastry breaks or sticks, just press back together and re-roll. Stamp out 12 discs using a 10cm pastry cutter. Use these to line the prepared tin.

6. Make the frangipane by beating together the butter and sugar until light and fluffy. Add the flour and mix well. Add the beaten eggs and stir until fully incorporated. Stir in the almonds.

7. Put 1½ tsp of the mincemeat filling into the pastry cases. Don’t over fill as the mixture can leak when cooked. Pipe or spoon the frangipane over the mincemeat. Scatter the flaked almonds over each pie. Bake for 20 minutes until the topping is risen golden and set.

6. Carefully remove the mince pies from the tin and cool on a wire rack. Serve warm or cold, dusted with icing sugar.

Pork Pies

Posted on: June 15th, 2016 by Karl Hudson No Comments

1. Heat your oven to 190°C. Have a ready a 12-hole muffin tin.

2. First make the pork filling. Put the onion, pork, bacon and parsley into a bowl with some salt and pepper and mix well. To check the seasoning of the mix, fry a tiny nugget of the mixture in a frying pan until cooked through. Leave to cool, then taste and adjust your mixture accordingly. Cover and set aside while you make the pastry.

3. For the hot water crust, put your flours into a bowl. Add the butter and rub in with your fingertips. Heat the lard in a pan until melted. Dissolve the salt in the boiling water, then add to the melted lard. Pour this liquid into the flour. Mix with a spoon then, as soon as it is cool enough, tip the dough onto a lightly floured surface and work together into a ball. Be careful that the dough is not too hot when you start to work it. Once the dough ball is formed, leave it to cool slightly. If it’s still lumpy, work it a minute or two longer. Divide the dough in two, making one piece slightly bigger than the other.

4. Working as quickly as you can, roll out the larger piece of dough to about 3mm thickness; it should be glossy and still warm enough to touch. Using an 11-12cm cutter, cut out 12 rounds to line the muffin moulds. Put them into the moulds, shaping to fit the sides. The pastry should come slightly above the rim of each mould. Roll out the other piece of dough and use a 6-7cm cutter to cut out 12 lids. Lift away the trimmings and re-roll the pastry if you need to cut more, but only once. As it cools, it stiffens and becomes more brittle.

5. Put a heaped tablespoonful of the filling into each pastry case. Use a chopstick or something similar to make a good-sized hole, about 5mm in diameter, in the middle of each pie lid. Brush the pastry case rims with beaten egg and place the lids on top. Crimp the edges together well to seal. Brush the pastry lids with beaten eggs. Bake the pies for 50 minutes until golden brown.

6. While the pies are in the oven, soften the gelatine in cold water to cover for 5 minutes or so. In a jug, dissolve the chicken stock cube in the boiling water. Drain the gelatine and squeeze to remove the excess liquid, then add to the stock and stir in completely dissolved.

7. When the pies come out of the oven, enlarge the holes in the top if necessary, then carefully pour in a little of the gelatine mixture. Leave the pies to cool and settle overnight before serving. Or once cold, chill for a couple hours.

Spinach & Egg Pie

Posted on: March 8th, 2016 by Harriet Low No Comments

Preheat the oven to 200C, gas mark 6.

Mix the flour and salt together. Rub in the butter until it looks like breadcrumbs. Mix the egg with the lemon juice and 2-3 tbsp of cold water. Make a well in the centre of the mixture and pour in the egg mix. Use a knife to mix together and form a dough. If the dough is too dry add a splash more water.

Turn out onto a lightly floured surface and knead to form a smooth dough. Wrap in cling film and leave in the fridge to chill for at least 15 minutes.

Gently heat the oil and then cook the onion and garlic until soft. Transfer to a bowl. Add the frozen spinach to the pan and increase the heat. Cook, stirring often until all the spinach is soft and all the liquid released has evaporated. Add the spinach to the onion and garlic and leave to cool.

Beat two of the eggs with the cream cheese. Add the cheddar and chives, and then season with salt, pepper and nutmeg. Add to the cooled onion and spinach mixture.

Roll out 2/3 of the pastry not a 30cm circle and add to a lined 21cm loose bottom cake tin. Roll out the remaining pastry to a 24cm circle. Spread the filling over the base. Make 3 evenly spaced depressions in the filling. Crack the remaining eggs into each of the depressions.

Brush the rim of the pastry with egg wash and place a lid on top. Press the edges to seal. Trim off any excess pastry. Brush the top with egg wash. Make a steam hole in the centre of the lid. Bake for 50-55 minutes.

Can be eaten hot or cold.

Luxury Fish Pie

Posted on: January 15th, 2016 by Harriet Low No Comments

1. Heat your oven to 200°C/gas 6. Have ready a large ovenproof dish, 1.5-2 litres capacity.

2. Place all ingredients for the poaching stock in a large pan and bring to the boil. Reduce the heat to a simmer and add the haddock and salmon. Poach the fish for a few minutes, until it is just cooked. Strain the mixture, reserving all the liquid. Pick out and discard the stock vegetables. Leave the fish to cool.

3. Put the poaching liquid into a clean pan. Bring to the boil, and boil until the liquid has reduced by half. You will need 400ml of this reduced liquor. Set aside.

4. For the saffron mash, put the potatoes in a large suacepan, cover with cold water, add a little salt and bring to the boil. Lower the heat and simmer for 15-20 minutes, until tender.

5. Meanwhile, to make the sauce, melt the butter in a pan. Stir in the flour to form a roux. Let this cook over a medium heat, stirring often, for 2-3 minutes. Turn the heat down very low and gradually add the reduced poaching liquid, a ladleful at a time, beating well after each addition to create a smooth sauce. Return to the heat and cook, stirring often, for about 5 minutes. Stir in the cream, tarragon and some salt and pepper.

6. Drain the potatoes well. Heat the cream, saffron and butter gently in the potato pan, until the butter has melted, then take off the heat and pass the potatoes through a ricer into the pan (or just tip them in and mash). Season well with salt and pepper and stir to combine.

7. Flake the cooked fish evenly over the base of your oven proofdish, checking for any bones as you go. Scatter over the langoustines. Pour over the sauce. Top with the mash, spread it evenly and then mark decoratively with a fork.

8. Bake for 25-30 minutes until golden brown on top and bubbling all the way through. If your assembled pie has cooled down, it may take longer. Serve with buttered peas.

 

Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury

Photograph © Peter Cassidy

 

Christmas Leftover Pie

Posted on: November 20th, 2015 by Harriet Low No Comments

1. Preheat the oven to 200°C/gas 6. Grease a 1kg/2lb loaf tin (around 10cm x 20cm base measurement) with lard, then strip-line it with baking parchment. To do this you need to cut one long strip of parchment, the width of the tin and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.

2. Combine the flours in a bowl, add the butter and rub in lightly with your fingertips.

3. Heat the water, salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.

4. Working as quickly as you can, (the pastry will become more crumbly as it cools), roll out 2/3 of the pastry and use it to line the prepared tin, leaving the excess hanging over the edges.

5. Press a third of the stuffing into the pastry lined tin. Cover this with a third of the turkey. Spread a third of the cranberry sauce over the turkey.

6. Repeat with another layer of stuffing. Lay the sausages end to end in three rows on top of the stuffing. Top with another layer of cranberry sauce then more turkey. Finish with one more layer of stuffing, turkey then cranberry.

7. Brush the overhang pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the edges of the pastry together to seal and trim the edges neatly. Make 3 steam holes in the top of the pie and brush with more egg yolk.

6. Bake for 30 minutes, then reduce the heat to 180°C/gas 4 and bake for a further 45 minutes. Leave to cool completely in the tin. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices.