All posts tagged Pie

Savoury Pumpkin Pie

By On 25/10/2011 In Food With No Comments Permanent Link to Savoury Pumpkin PiePermalink

Woooooo auughhhhh! It’s Halloween week here on the Adeline & Lumiere blog so I’ve been cooking up a spooky storm for y’all!

It was around this time a few years ago that a group of us had trained from Gothenburg in Sweden down to Copenhagen for Sebs birthday. We had read a bit about Copenhagen and the famous Tivoli gardens but hadn’t expected it to be all spruced up Halloween style! Seriously, I had never seen so many pumpkins in all my life! The gardens had been completely transformed & was buzzing with (paranormal) activity. There were cackling witches roaming the grounds, causing havoc as they went, fields full of pumpkins, pumpkin carving (of course!), pumpkin lanterns everywhere and a massive pumpkin castle! Insane! It was such a fantastic experience seeing this on Halloween and quite foreign to us Taswegians who usually don’t celebrate ‘all hallow’s eve’.

All that being said, it’s no wonder Halloween screams ‘pumpkins’ to me, so my recipe choice was pretty easy. Now I know Americans are a huge fan of the sweet pumpkin pie but it has never sat well with me. It just doesn’t seem right to make a sweet pumpkin pie as Mum always made a savoury version. Therefore, in her honour I’ve made my own version of a Savoury Pumpkin Pie, based on the Gourmet Traveller recipe.

x e.

 

 

Pumpkin Pie

Based on the Gourmet Traveller recipe

Pastry
1 2/3 cups (250g) plain flour
125g unsalted butter, chilled, finely chopped
1 egg, chilled and whisked
Filling
1.5 kg butternut squash
1 onion
rosemary
olive oil
1tsp ground cumin
1tsp ground corriander
1/4 tsp ground nutmeg
2 eggs
parmesan cheese & salad to serve
1. To make the pastry, place flour and butter in a food processor and blend until a sandy texture. With the motor still running add the whisked egg and 1 tsp of chilled water and keep blending until the mixture just comes together.
2. Turn the pastry out on a floured surface and work into a ball. Wrap in cling film and refrigerate for at least 2 hours.
3. Meanwhile, chop the pumpkin into small cubes and place in a well oiled roasting tin with the rosemary. Let roast for 30-45 mins or until soft.
4. Chop up onion and brown thoroughly. Once both onion and pumpkin are completely cooked, let cool and blend in a food processor. Add eggs, spices and season to taste.
5. Once pastry is ready, roll out to 5mm thickness and bake blind for 15mins. Once pastry has cooked, fill with the pumpkin mixture and cook in a moderate oven for 15-20mins or until pumpkin has set.
6. Serve warm or at room temperature with fresh green salad and grated parmesan cheese.

Chicken & Leek Pie

By On 04/08/2011 In Food With 2 Comments Permanent Link to Chicken & Leek PiePermalink

…this is what I finished my amazing Sunday off with. Chin chin…here’s to this weekend!

 

 

Chicken & Leek Pie

olive oil
1 leek, chopped
1 onion, finely chopped
1 clove garlic, finely chopped
Salt & Pepper
1/2 cup white wine
1 carrot, chopped
1 stalk celery, chopped
1 large chicken breast
200ml cream
200ml milk
2 tbsp flour
Puff pastry, store bought, thawed
1. Preheat oven to 200°C
2. Heat oil in a frying pan. Add leek, onion and garlic and stir until browned. Add diced chicken and cooked until brown.
3. On high heat, add wine. Then add carrot, celery, cream and milk. Season with salt and pepper. Simmer for 15 minutes then take off the heat and allow to cool slightly.
4. Once cooled, spoon into ovenproof dish. Place puff pastry over the top and push down on all sides of the dish. Cut off any excess pastry and brush with milk over the top of the pastry.
5. Bake for 25-35 minutes, or until the pastry turns golden brown.

Apple & Blueberry Pie

By On 10/07/2011 In baking, Desserts, Food With No Comments Permanent Link to Apple & Blueberry PiePermalink

 

I made this Apple & Blueberry Pie for a bbq a few weeks ago and it was so well received – to say the least! If you’re not confident about making pastry, have no fear. The recipe is dead easy as you pretty much just put everything in your food processor/mixer/bowl and just beat it till it comes together. I think one of the most important things in pastry making is letting it rest and cool in the fridge. Let your filling cool quite a bit before you start making the pie otherwise the butter in the pastry will make it melt quickly and it’s hard to work with.

All in all this is an easy pie recipe that is bound to impress anyone!  Delicious served with a vanilla bean ice-cream or whipped cream. Mmm.

 

Apple and Blueberry Pie

Serves 8

  • 125g unsalted butter
  • 100g (1/2 cup) caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 150g (1 cup) self-raising flour
  • 100g (2/3 cup) plain flour
  • 2 tbs demerara sugar
  • 4 large Granny Smith apples, peeled, cored, cut into thin wedges
  • 1 tsp finely grated lemon rind
  • 70g (1/3 cup) caster sugar
  • 60ml (1/4 cup) water
  • 300g pkt frozen blueberries, thawed
  • Pouring cream or vanilla custard, to serve

1. Pre heat your oven to 180°C.  First you’ll need to make the filling and let it cool. So to make the filling, place the apple, lemon rind, sugar and water in a saucepan over low heat. Cover and simmer for 10 minutes or until apple is soft. Add the blueberries and simmer for 1 minute. Set aside to cool.

2. Meanwhile, beat the butter and caster sugar in a bowl until pale and creamy (use a mixer if you have one to save your arms!). Beat in the egg and vanilla. Sift the combined flour over the butter mixture and stir to combine. Divide the dough in two (one of them with 1/3 of the mixture and the other with 2/3) and wrap in cling film. One will be for the base while the other will be used for the top. Place the dough in the fridge for 30 mins to cool and rest.

3. Roll out the larger dough portion on a lightly floured surface into a 24cm disc. Line a round 20cm springform pan with the pastry disc, to cover the base and about 2cm up the side. Strain the filling to remove any excess moisture and transfer to the prepared pan. Roll out the remaining dough portion and cut into 2cm-wide strips. Arrange the strips in a lattice pattern over the filling and press to seal. Sprinkle with the demerara sugar.

Bake for 30 minutes. Set aside in the pan for 10 minutes to cool slightly before serving.

Recipe by Chrissy Freer.

Vegetable Pie

By On 28/06/2011 In Food With No Comments Permanent Link to Vegetable PiePermalink

BRING ON THE ASH CLOUD!!! Over the past couple of weeks I’ve had the pleasure of fostering a few strays that the ash cloud swept in! Yippee for me! My last visitor was lucky enough to be stuck in Melbourne on business so had an extra day off from work – all expenses paid!  Although she had a nice hotel room waiting for her, I thought there’s so substitute for a good home cooked meal so I decided to cook the Vegetable Pie that I’ve been thinking about for the last few days. It was a bit of a throw it in the pot sort of job but I’ll try and remember how it went…

 

 

Vegetable Pie

Feeds 5-6


Onions
2 carrots
1/2 red capsicum
1 1/2 cup of frozen peas, beans & corn
Can of diced tomatoes
1/2 can of tomato paste
2 cups hot Vegetable stock
Garlic
paprika
Ready rolled Puff Pastry
2 tsp sun dried tomato pesto
salt & pepper to taste

 

1.Preheat oven to 180°C. Heat a good glug of olive oil in a good heavy based pan. Once you can smell the oil in the pan add the chopped onion and fry until golden brown. Finely chop carrots and capsicum and add to the onions.

2. Add the frozen vegetables to the pan and pour the hot stock over the top and add the can of tomatoes. Cover the pan with a lid and let it cook for a good 5-10 minutes.

3. Once the vegetables looked as though they’re defrosted and cooked add 1-2 cloves of garlic, paprika & pesto. Cook again uncovered until most liquids have reduced, stirring every now and then.

4. Season with salt and pepper to taste.

5. Line your fluted pie tin with the puff pastry. Fill the pie with the vegetable mixture and cover with another sheet of pastry. Cut 3-4 holes in the top of the pie for any steam to escape.

6. Finish the pie off with an egg wash glaze and bake in the oven until golden brown, about 15 min.

Best served with home made chutney…mmm nom nom nom