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8 posts tagged pie

Beef, Mushroom and Guinness Pie My other pie experiment went incredibly well, I froze these for later and they didn’t last too long.  Forget making your own pastry, just get store bought, it wasn’t worth it. Ingredients: 500g beef (I used an angus roast I got on sale), cut in 1 inch cubes) 1 tin of Guinness 1 large red onion, diced 2 tbsp flour 2 tbsp butter 3 portabello mushrooms, diced 1 carrot, diced 1/8 cup diced rosemary leaves Olive oil Salt, pepper and flour Frozen shortcrust and puff pastry In a bit of olive oil, season the meat with salt and pepper then sear the beef until brown on all sides.  Add in the carrots and mushroom and cook until soft. In another pan, soften the onions in the butter, adding the rosemary towards the end.  Mix in the flour. Toss it all in the slow cooker with the Guinness and let it cook for about 6-8 hours until the meat comes apart with a fork (or 30 minutes in the pressure cooker).  Season to taste with salt and pepper, and perhaps a bit more rosemary if you’d like.  Pull apart the meat slightly with forks so it’s a bit shredded, and reduce the Guinness until it forms a thicker gravy.  If it’s not working, or you’re getting impatient, mash together a bit of butter and flour then mix that in.  Bingo. Cool completely, and fill individual pie tins with shortcrust pastry on the bottom, and top with puff pastry.  Seal well and freeze.  To reheat, bake for 45 minutes on high heat, until the sauce is bubbling out and the pastry is golden brown.

Beef, Mushroom and Guinness Pie

My other pie experiment went incredibly well, I froze these for later and they didn’t last too long.  Forget making your own pastry, just get store bought, it wasn’t worth it.

Ingredients:

  • 500g beef (I used an angus roast I got on sale), cut in 1 inch cubes)
  • 1 tin of Guinness
  • 1 large red onion, diced
  • 2 tbsp flour
  • 2 tbsp butter
  • 3 portabello mushrooms, diced
  • 1 carrot, diced
  • 1/8 cup diced rosemary leaves
  • Olive oil
  • Salt, pepper and flour
  • Frozen shortcrust and puff pastry

In a bit of olive oil, season the meat with salt and pepper then sear the beef until brown on all sides.  Add in the carrots and mushroom and cook until soft.

In another pan, soften the onions in the butter, adding the rosemary towards the end.  Mix in the flour.

Toss it all in the slow cooker with the Guinness and let it cook for about 6-8 hours until the meat comes apart with a fork (or 30 minutes in the pressure cooker).  Season to taste with salt and pepper, and perhaps a bit more rosemary if you’d like.  Pull apart the meat slightly with forks so it’s a bit shredded, and reduce the Guinness until it forms a thicker gravy.  If it’s not working, or you’re getting impatient, mash together a bit of butter and flour then mix that in.  Bingo.

Cool completely, and fill individual pie tins with shortcrust pastry on the bottom, and top with puff pastry.  Seal well and freeze.  To reheat, bake for 45 minutes on high heat, until the sauce is bubbling out and the pastry is golden brown.

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Red Wine Lamb, White Bean and Fennel Pie Don’t judge, I actually find making pie an incredibly enjoyable way to spend a Sunday.  I made two kinds, this one was really nice and for my first attempt at a rough puff pastry, it wasn’t too bad.  Really though, just use store bought.  It’s way easier. Ingredients: 500g diced lamb Juice of 2 lemons 1 red onion, diced 1 garlic clove, diced 1 cup plus a good splash of red wine 1/4 cup chopped rosemary and thyme 1 tsp cumin 1 fennel bulb, small, diced 2 tbsp flour 2 tbsp butter 1 can of white beans, drained Salt, pepper and olive oil Frozen puff pastry, thawed If you want to speed this up, use a pressure cooker.  If not, I’ll give you the slow cooking instructions. Brown the lamb for 5 minutes in a splash of olive oil, then add the garlic, onion, fennel, and cumin, and saute for 5-10 minutes more, until the vegetables are soft.  Mash together the butter and flour with a fork, and mix into the pan.  Toss everything into the slow cooker with 1 cup of wine, juice of 1 lemon, fresh herbs, salt and pepper.  Cook for about 6 hours, until the lamb is soft. Next, add in the white beans, remaining lemon juice, and another hit of wine.  Cook on a medium heat for about 20-30 minutes, until the sauce is thick.  You may need to put it back into a pan for this (my slow cooker/pressure cooker has a saute setting, so it all just hangs out in there). Check for seasoning and add salt and pepper accordingly.  Cool completely in the fridge.  Once cool, fill into individual pie pans with pastry on the top and bottom, and freeze.  To reheat, cook on 200C / 375F for about 45 minutes to an hour.  Once the inside is bubbling out a bit and the pastry is brown, it’s done.

Red Wine Lamb, White Bean and Fennel Pie

Don’t judge, I actually find making pie an incredibly enjoyable way to spend a Sunday.  I made two kinds, this one was really nice and for my first attempt at a rough puff pastry, it wasn’t too bad.  Really though, just use store bought.  It’s way easier.

Ingredients:

  • 500g diced lamb
  • Juice of 2 lemons
  • 1 red onion, diced
  • 1 garlic clove, diced
  • 1 cup plus a good splash of red wine
  • 1/4 cup chopped rosemary and thyme
  • 1 tsp cumin
  • 1 fennel bulb, small, diced
  • 2 tbsp flour
  • 2 tbsp butter
  • 1 can of white beans, drained
  • Salt, pepper and olive oil
  • Frozen puff pastry, thawed

If you want to speed this up, use a pressure cooker.  If not, I’ll give you the slow cooking instructions.

Brown the lamb for 5 minutes in a splash of olive oil, then add the garlic, onion, fennel, and cumin, and saute for 5-10 minutes more, until the vegetables are soft.  Mash together the butter and flour with a fork, and mix into the pan.  Toss everything into the slow cooker with 1 cup of wine, juice of 1 lemon, fresh herbs, salt and pepper.  Cook for about 6 hours, until the lamb is soft.

Next, add in the white beans, remaining lemon juice, and another hit of wine.  Cook on a medium heat for about 20-30 minutes, until the sauce is thick.  You may need to put it back into a pan for this (my slow cooker/pressure cooker has a saute setting, so it all just hangs out in there).

Check for seasoning and add salt and pepper accordingly.  Cool completely in the fridge.  Once cool, fill into individual pie pans with pastry on the top and bottom, and freeze.  To reheat, cook on 200C / 375F for about 45 minutes to an hour.  Once the inside is bubbling out a bit and the pastry is brown, it’s done.

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Tasmanian Curried Scallop Pie This should be a no-brainer, but don’t buy frozen scallops from Chinatown.  Any Chinatown.  Maybe if you know what you’re doing (if so, please share!), but which fresh scallops this take on a Tasmania Scallop Pie would be a winner.  These were quite a bit spicier and not as creamy as the ones I had when I was down there, but aside from the scallop situation, I liked them better. The true test will be whether the ones I froze hold up, those I just assembled and popped in the freezer.  Hopefully they’re a better version of a frozen meat pie, but I’ll report back on that. Ingredients (serves 8): 2 cups of fresh scallops 1 cup of frozen, thawed peas 1 large potato, boiled and chopped 2 tbsp of Roasted Curry Powder 2 tbsp grated ginger 1 tsp cinnamon 1 tsp tumeric 1 tsp ground coriander 1 tsp sweet paprika 1 cup of coconut milk 3 tbsp tomato paste 1 tbsp tamarind paste 1 onion, diced 3 garlic cloves, diced 1 chili, diced Juice of 1 lime 2 sheets of frozen puff pastry, thawed 3 sheets of frozen shortcrust pastry, thawed Saute the onion and garlic until soft.  Add the scallops and cook for 2-3 minutes.  Add the chili and spices, and cook for a few minutes before adding the rest of the ingredients.  Cook on low for 20 minutes, until the curry is thick, and then let cool completely. Line the bottom of 8 pie dishes with shortcrust, fill with the curry, then top with puff pastry, sealing with a bit of water and then joining the 2 by pressing around the edges with a fork.  Cook immediately, or freeze.  To reheat the frozen ones, just put directly in the oven.

Tasmanian Curried Scallop Pie

This should be a no-brainer, but don’t buy frozen scallops from Chinatown.  Any Chinatown.  Maybe if you know what you’re doing (if so, please share!), but which fresh scallops this take on a Tasmania Scallop Pie would be a winner.  These were quite a bit spicier and not as creamy as the ones I had when I was down there, but aside from the scallop situation, I liked them better.

The true test will be whether the ones I froze hold up, those I just assembled and popped in the freezer.  Hopefully they’re a better version of a frozen meat pie, but I’ll report back on that.

Ingredients (serves 8):

  • 2 cups of fresh scallops
  • 1 cup of frozen, thawed peas
  • 1 large potato, boiled and chopped
  • 2 tbsp of Roasted Curry Powder
  • 2 tbsp grated ginger
  • 1 tsp cinnamon
  • 1 tsp tumeric
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 cup of coconut milk
  • 3 tbsp tomato paste
  • 1 tbsp tamarind paste
  • 1 onion, diced
  • 3 garlic cloves, diced
  • 1 chili, diced
  • Juice of 1 lime
  • 2 sheets of frozen puff pastry, thawed
  • 3 sheets of frozen shortcrust pastry, thawed

Saute the onion and garlic until soft.  Add the scallops and cook for 2-3 minutes.  Add the chili and spices, and cook for a few minutes before adding the rest of the ingredients.  Cook on low for 20 minutes, until the curry is thick, and then let cool completely.

Line the bottom of 8 pie dishes with shortcrust, fill with the curry, then top with puff pastry, sealing with a bit of water and then joining the 2 by pressing around the edges with a fork.  Cook immediately, or freeze.  To reheat the frozen ones, just put directly in the oven.

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Lamb and White Bean Pie This is a pretty trusty recipe, but it has never looked this good.  I have 2 4 inch ramekins that I used to try and create individual pies, and it was pretty simple.  I changed a couple things (really just the order I cooked things in), so I’ll repost the recipe. Ingredients: 2 sheets frozen puff pastry, thawed Leftover lamb roast, diced, with juice 1 can white beans, drained 1 onion, diced 2 tbsp flour 3 tbsp butter 1 cup red wine Salt, pepper and thyme In a hot pan, melt the butter and saute the onion.  Once soft, mix in the flour until it’s a past.  Add the lamb, beans and spices.  Add the red wine, you may need more or less depending on how much leftover juice you have left (you’ll want about a cup of liquid, total, in the pan).  Cook for about 10 minutes until the liquid is thickened. Grease ramekins with olive oil, and line with puff pastry.  Add meat, piling high, and make a lid for it.  Bake at 200C / 375F for 20 minutes until the top is golden.  Let cool for 10 minutes, until you can run a knife around the outside to loosen, and then using oven mitts you can shake and maneuver it out of the ramekin.

Lamb and White Bean Pie

This is a pretty trusty recipe, but it has never looked this good.  I have 2 4 inch ramekins that I used to try and create individual pies, and it was pretty simple.  I changed a couple things (really just the order I cooked things in), so I’ll repost the recipe.

Ingredients:

  • 2 sheets frozen puff pastry, thawed
  • Leftover lamb roast, diced, with juice
  • 1 can white beans, drained
  • 1 onion, diced
  • 2 tbsp flour
  • 3 tbsp butter
  • 1 cup red wine
  • Salt, pepper and thyme

In a hot pan, melt the butter and saute the onion.  Once soft, mix in the flour until it’s a past.  Add the lamb, beans and spices.  Add the red wine, you may need more or less depending on how much leftover juice you have left (you’ll want about a cup of liquid, total, in the pan).  Cook for about 10 minutes until the liquid is thickened.

Grease ramekins with olive oil, and line with puff pastry.  Add meat, piling high, and make a lid for it.  Bake at 200C / 375F for 20 minutes until the top is golden.  Let cool for 10 minutes, until you can run a knife around the outside to loosen, and then using oven mitts you can shake and maneuver it out of the ramekin.

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Chicken, Pancetta and Sage Pie It’s always incredibly disappointing when you cook something and it falls apart at the very end.  This time, I used up some freezer burned pastry but it stuck to the bottom of the pan and came out in a heap.  This photo… well, does not look appetizing, but it was a great simple meat pie recipe and easy to make with a ton of leftovers. Ingredients: 2 sheets frozen puff pastry, thawed 4 big boneless chicken thighs 1/4 cup flour 2 carrots, diced 1 cup frozen peas 100g chopped pancetta 1 onion, diced 1/4 cup chopped sage 1 cup white wine Juice of 1 lemon Salt, pepper and olive oil Dredge chicken in flour and brown in a few tablespoons of olive oil in a large pan, while you preheat the oven to 200C / 375F.  Set chicken aside and cook the onion and pancetta for about 5 minutes.  Add the carrots, sage and peas for 3-4 minutes, chop the chicken and add back into the pan.  Add the wine (perhaps, have a glass for yourself at this stage) and cook down for 5-10 minutes until the wine is about half.  Season with salt and pepper, and add the lemon.  Once the sauce is thickened, layer on of the sheets of puff pastry on the bottom/sides of a pan, add the filling from the pan, and top with more pastry and seal.  Bake for 20-30 minutes until the pastry is golden.

Chicken, Pancetta and Sage Pie

It’s always incredibly disappointing when you cook something and it falls apart at the very end.  This time, I used up some freezer burned pastry but it stuck to the bottom of the pan and came out in a heap.  This photo… well, does not look appetizing, but it was a great simple meat pie recipe and easy to make with a ton of leftovers.

Ingredients:

  • 2 sheets frozen puff pastry, thawed
  • 4 big boneless chicken thighs
  • 1/4 cup flour
  • 2 carrots, diced
  • 1 cup frozen peas
  • 100g chopped pancetta
  • 1 onion, diced
  • 1/4 cup chopped sage
  • 1 cup white wine
  • Juice of 1 lemon
  • Salt, pepper and olive oil

Dredge chicken in flour and brown in a few tablespoons of olive oil in a large pan, while you preheat the oven to 200C / 375F.  Set chicken aside and cook the onion and pancetta for about 5 minutes.  Add the carrots, sage and peas for 3-4 minutes, chop the chicken and add back into the pan.  Add the wine (perhaps, have a glass for yourself at this stage) and cook down for 5-10 minutes until the wine is about half.  Season with salt and pepper, and add the lemon.  Once the sauce is thickened, layer on of the sheets of puff pastry on the bottom/sides of a pan, add the filling from the pan, and top with more pastry and seal.  Bake for 20-30 minutes until the pastry is golden.

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Tarragon Chicken Pie This is a really great way to use up the leftovers, you can modify and line a pie plate with puff pastry on the top and bottom if you have enough for a bigger pie, but there wasn’t much left so I made 2 individual ramekins. Ingredients: Last night’s dinner with the remaining sauce, chop meat and veggies 1 can of white beans, strained Half sheet of puff pastry Cook the above (not the pastry) in a saucepan to heat and combine. Divide between 2 ramekins, top with pastry and bake for about 20 minutes at 200C / 375F until pastry is golden.

Tarragon Chicken Pie

This is a really great way to use up the leftovers, you can modify and line a pie plate with puff pastry on the top and bottom if you have enough for a bigger pie, but there wasn’t much left so I made 2 individual ramekins.

Ingredients:

  • Last night’s dinner with the remaining sauce, chop meat and veggies
  • 1 can of white beans, strained
  • Half sheet of puff pastry

Cook the above (not the pastry) in a saucepan to heat and combine. Divide between 2 ramekins, top with pastry and bake for about 20 minutes at 200C / 375F until pastry is golden.

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