Mad About Pies - Several Ways to Enjoy Pastry

Pie Mad
I love pies in fact I think most people do.
I lean more towards savoury pies but I also love sweet Pies.
Anyhow it is all savoury for this post.

Chicken Pie
A few weeks ago I was looking after our two youngest grandchildren whilst their parents were sunning themselves in Rarotonga
This is the second chicken and vege pie I have made for the kids.
I made the first ones in muffin tins and everyone except for Mia (6years old) liked them.

Apparently the very obvious courgette presence put her off.
Not enough chicken.
So Model two
I couldn’t find pie tins or big muffin tune here so this time I decided to make a big pie in a cake tin.

Three kids to feed…should be plenty. Some mashed potato on the side.

So this time I poached the chicken in a vegetable broth containing courgette, carrot and spring onion.

I added some milk once the chicken was nearly cooked and back to the simmer and let it sit for an hour or so to infuse.
The idea is to have all of the goodness of the vege without actually seeing them.
I strained the stock off and then shredded the chicken
Carrot apparently is quite acceptable so I chopped the carrot and added it to the mix.

Rolled out the pastry and lined the cake tin. Don’t you love the rolling pin!!!!
Make it work and then drink it.
Pricked the bottom and covered with grated cheese.

Put it in the fridge to rest for 10 minutes
Filled with the chicken mix

Topped it with a lid and into 200C oven till golden brown

It was very popular.

Meanwhile on the success of the bacon and egg I made Dale and I these little pies for lunch.
Dale is not wrapped in bacon so he got smoked salmon

Saute a small shallot chopped
Add 2 -3 rashers streaky bacon until fat starts to render not crisp
Remove and cool slightly
So I lined the tins with puff pastry
Layer of cheese on the bottom
Next layer
I de-seeded a tomato and cut into strips
Then a small handful of frozen peas
Season salt and freshly ground black pepper
Scatter onions
Top with bacon for me
Smoked salmon for Dale
Break an egg into the pie
Season with freshly ground black pepper there should be enough salt from the earlier seasoning and the bacon and cheese.
Move the yolk around lightly just to break it do not beat
This is the secret for the moistness of the pie.

Cover with lid
Brush with egg wash
Bake 200C till golden brown about 25 minutes

Let cool about 5-10 minutes before cutting
See these layers
This was moist and wonderful.

So now to an excellent Vegetable pie.
You could call it “Use Up What’s in the Fridge Pie”
This fed 2 of us.

1 tablespoon butter
2 leeks sliced
1 carrot chopped
1 courgette sliced
Some florets of Broccoli cut up
Sea salt and Piri Piri seasoning

Saute vege in butter a few minutes
Add about 1 cup water and let bubble away gently for about 5 minutes.

Strain and reserve juice and vege.

2 tablespoons butter
Flat mushrooms
2 tablespoons flour
Milk
1 x Egg hardboiled

Saute mushrooms in butter
Season sea salt and freshly ground black pepper
Add flour and cook about 3-4 minutes to cook out the flour.
Add reserved stock stir madly to get out lumps
Add enough milk to make a ‘thinnish’ sauce
The boil it down to reduce… this is good for the flavour
Add vege and place in little casserole dishes (ramekins)
Peel and cut egg in half, Don’t you love the colour of the egg?

Place on top of vege good grind of freshly ground black pepper
Grease rim of dish
Put pastry on top and brush with egg wash and

Bake about 15 -20 minutes till golden brown.

I have to pass these little delights on
Great for pre dinner drinks
Savoury Palmiers
I just use bought puff pastry sheets

Lots of Sage leaves
Parmesan cheese finely grated
Sea salt
Freshly ground black pepper

Lay sheet on lightly floured bench
Sprinkle lavishly with Parmesan
Spread sage leaves over
Season with S & P
Fold sides into middle lengthwise

Repeat cheese sage and seasoning
Fold over now in half and cut into strips about 1 cm

Sit cut side up
Sprinkle more cheese on top

Lie on side as above and bake in hot oven 200C 10 minutes
These are very tasty.

You can also replace sage with fresh thyme

And use a cheddar cheese for the non Italian feel.

Works just as well.