All posts tagged: Pie

Ready For Some Rhubarb Pie?

Get your rolling pins out. It’s pie time! While shopping this week, some delicious rhubarb caught my eye. I couldn’t resist. So here goes… a scrumptious, rhubarb loaded pie. The Dough 125g/ 4.4 oz butter 250g/ 9.0 oz flour 100g/ 3.5 oz sugar a pinch of salt 1/2 tsp lemon zest 1 egg The Filling 700g/ 24.5 oz rhubarb 80g/ 2.8 oz sugar 1 tsp vanilla paste (or vanilla flavouring you prefer) 1 tsp cinnamon 80g/ 2.8 oz ground almonds 1 egg yolk (to braise the pie with) icing sugar (decoration) Make the dough and leave to chill for about 30 minutes. Preheat the oven at 180°C/ 356 °F. For the filling, chop up the rhubarb in about 1 cm wide chunks. Mix the rhubarb, sugar, cinnamon and vanilla flavouring together. Grease your pie dish. Split the dough in half (base and lid of pie) roll it out and lay into your dish. Prick the base and cover it with the ground almonds. Fill it with the mixture and place the dough lid on top. …

Rustic Pumpkin Pie

Pumpkin is a perfect ingredient for a rustic recipe. With the kids due back from school (it’s absolutely pouring outside), they’ll definitely need a little warming up with some comfort food… The Dough 300g/10oz flour 1 tsp salt 100g/3.5oz butter 10 tbsp water The Filling 1 Onion 1kg/ 2.2lbs Pumpkin The Topping 3 Eggs 3dl/0.6pt Milk a couple of twigs of thyme nutmeg, salt & Pepper pumpkin seeds Make the dough and leave to chill for about 30 minutes. In the meantime chop up the onions finely and the pumpkin into rough cubes. Fry the onions until slightly brown. Steam the Pumpkin for about 15 minutes. Preheat the oven at 250°C/ 482°F. When done, roll the dough out and put it in your pie tray. Layer the onions on the base and cover with the pumpkin. Pour the Topping over it all and garnish with pumpkin seeds and thyme. Bake for 25-30 minutes. …and as you can see, it goes down very well with a little (or in some cases a lot) of grated cheese… …the …

Hunky Hand Pies

I’ve noticed recently that a lot of recipes for hand pies (a trendy name for a Cornish Pasty) have been popping up. As far as magazines and the internet go, they seem to be the thing to eat this autumn. Well, me for my part, I think I could eat them all year round. So have a whip round the fridge, get out all the veggies that are rolling around and get chopping… The Dough 500g strong white flour, plus extra to dust 125g margarine 1tsp salt Cold water The Filling 1 fennel 2 parsnips 3 carrots 1 leek 1/2 a cabbage (I used a savoy cabbage) 1/2 an onion 1 bunch parsley 100g feta cheese salt and pepper   Start of with the dough and leave it in the fridge to chill while you chop up all the veggies. Put the veggies in a pan and cook. Leave to cool. Preheat the oven at 200°C. Roll out the dough and cut out circles to your desired size. Divide the filling between the pastry, leaving space around the …

Nice Nectarine Galette

We’re enjoying the last hot summer days and I’m embracing probably one of my last chances to create some a nice fresh dessert for a hot summer day. The Ingredients The Dough 200g/ 1Cup flour 2tbsp icing sugar 100g/ 0.5Cup butter 55ml water 1tsp salt The Filling 2-3 Nectarines 150g/ 0.75Cup raspberries 100g/ 0.5Cup blueberries 3tbsp brown sugar 1tbsp corn starch The Topping 2tbsp sugar 0.5tsp cinnamon milk to brush the edges Preheat the oven at 200°C (392°F). Mix the ingredients of the dough together and leave to chill in the fridge for about an hour. Wash and prepare the fruit (slice the nectarines). Add the Sugar and Corn starch and mix carefully. Roll the dough out to a circle of about 30cm diameter. Put the filling in the middle leaving a rim of about 3-4cm. Fold the edge in over the filling. Brush the overlapping dough with milk and sprinkle the sugar and cinnamon over it. Place in the oven for about 20-25 minutes until the edges become golden brown. Leave to cool. Serve with a dollop …

My Veggie Pie

I’m not quite sure what’s happened to summer this year. We’ve had a very wet spring (not that it bothered the puddle jumpers and snail racers of our family) and it looks as though we’re being washed into summer. So, salads are not so much in demand at the moment…that’s why I’ve decided to bake a veggie pie. Comfort food at it’s best. The Ingredients (you can really use any veggies you have rolling around your fridge) 1 courgette 1 leek a branch of cherry tomatoes 1 yellow bell pepper The Pastry 300g flour 100g butter 1tsp salt 5tbsp water The Topping 3 eggs (and +1 for brushing the lid of the pie) 150g creme fraiche salt and pepper 1 bunch of parsley 4tbsp milk Make the dough. Preheat the oven at 200°C. Chop up the veggies (fry the leek and courgette) and the parsley. Mix up the ingredients for the topping and add the parsley. Use half the pastry for the base (my tin is 26cm in diameter). Put the veggies on the base and pour the topping …

Plum & Pear Pie

Because the “Walnut and Pear Salad” that didn’t go down well with the kids, I promised that my next foodie post would be something sweet. So here goes… The Pastry 400g flour 1 tsp salt 200g butter 4-6 tbsp sugar 1 grated lemon 2 eggs Roll out 2/3 of the pastry (the rest is for the top of the pie) and put into the pie dish. The Filling 4 plums 2 pears The Crumble 45g flour 230g sugar 50g butter 1 sachet vanilla suger 1 tbsp cornflour Preheat the oven at 200°C. Sprinkle ground hazelnuts over the base, cover it with layers of fruit and crumble. Roll out the leftover pastry and cut into strips. Brush it with the paste and sprinkle with sugar. The Paste 1 egg 1 tbsp water 1 pinch of salt Bake for 10 minutes at 200°C then turn the heat down to 175°C and bake for 40 minutes, turn the heat off and leave in the oven for further 20 minutes. … the result was a lot better, I got a thumbs up …