Chicken Pie

Another great recipe for the kids lunch box

Ingredients:

• 3/4 shredded roast chicken
• 2 tablespoons unsalted butter
• 1/2 cup chopped onion
• 1/3 cup chopped celery (1 large stalk)
• 1/3 cup chopped carrot (1 carrot)
• 1/2 teaspoon coarse salt
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth 
• 1/4 cup grated Parmesan cheese
• Stored bought shortcrust pastry

Method:
1. Me;t the butter, add in onions and fry till it is soft
2. Add in celery and carrot and fry till soften
3. add in chicken broth and let it simmer down
4. Lastly, add in chicken and cheese
5. Let the filling cool down before wrapping
6. once cooled, get the pastry ready. i cut one large pastry sheet into 4
7. Pile 2 large tablespoon of the filling on each of the 4 squares
8. Cut another 4 squares from another pastry sheet and pile it on each of the filling.
9. Fold in the edges into a circular shape and pinch them tightly. Crimp the edges with a fork and make a cross cutting on top for the air to release during baking
10. I freeze the pies at this stage but if baking is required, bake it for 180C for around 20 minutes

This pie is very tasty with the chicken broth. I have used homemade chicken broth, and vegetables from the garden. 

Rhubarb Apple Mix Berries Pie

Adapted from:

http://www.donnahay.com.au/recipes/rhubarb-apple-and-raspberry-pie

 

Filling:

•  50g unsalted butter, chopped       
• 3 small Granny Smith apples, peeled, cored and chopped into 3cm pieces
• 700g rhubarb, trimmed and chopped into 3cm pieces
• 200g frozen raspberries or mix berries ( I used mix berries as this is what I had in the freezer)
• 1 cup (220g) raw sugar, plus extra, for sprinkling - adjust sugar to taste. 1 cup is actually fine as rhubarb is very sour
• 2 teaspoons finely grated lemon rind
• 1½ tablespoons lemon juice
• 1 teaspoon vanilla bean paste

Ginger and vanilla pastry

• 1⅔ cups (250g) plain (all-purpose) flour
• ¼ teaspoon baking powder
• 1 teaspoon ground ginger
• 2 tablespoons caster (superfine) sugar
• 180g cold unsalted butter, chopped
• ¼ cup (60ml) water, chilled
• 1 teaspoon vanilla bean paste

To make the ginger and vanilla pastry, place the flour, baking powder, ginger, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. I pulse this with the Thermomix. With the motor running, add the water and vanilla and process until the mixture comes together to form a smooth dough. Roll the pastry out between two sheets of non-stick baking paper to 4mm thick and refrigerate for 1 hour or until firm. Preheat oven to 180°C (350°F). Melt the butter in a medium saucepan over high heat, add the apples and cook, stirring frequently, for 4–5 minutes or until softened slightly. Add the rhubarb, raspberries, sugar, lemon rind and juice and vanilla and cook, stirring occasionally, for 15–17 minutes or until the fruit is tender and the liquid has thickened.  Transfer to a bowl and refrigerate until cooled. Spoon the mixture into a 1-litre-capacity pie dish. Using various-sized fluted round cookie cutters, cut about 22 rounds from the pastry, re-rolling as necessary. Layer the rounds over the top of the rhubarb and sprinkle with the extra raw sugar (see tip). Bake for 20–25 minutes or until the pastry is golden and crisp. Serve warm. Serves 6–8.

tip: Place your pie dish on a large baking tray, to catch any spills while in the oven.

 

 

 

 

 

 

 

 

 

Aussie Meat Pies



Adapted from:
http://www.recipecommunity.com.au/recipes/aussie-meat-pies/69279

I did not make my own pastry but I promise I will when I am given more time in the future.

Ingredients for Pie Filling:

2 garlic cloves minced
1 brown onion minced
2 tbsp olive oil
1 tbsp cornflour
500 g minced beef
3 stalks of celery minced
1 large carrot minced
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 small teaspoon of Thermomix vegetable stock diluted with 1/2cup water (can omit and replace with salt)
1 tbsp Vegemite
1 tbsp. of mix dried herbs of choice (I used dried parsley)
100 g button mushrooms, , thinly sliced
freshly ground black pepper, to taste
a squeeze of tomato ketchup

Method:
1. Sautee the garlic and onions until fragrant
2. Add in the beef, season with pepper, soy, Worcestershire sauce and vegemite
3. Next add in the mushroom and continue to cook the mixture down
4. Add in the vegetables together with vegetable stock and cornflour. Add in pepper and continue to add seasoning until taste suits.
5. I let the filling cool in the fridge overnight
6. To bake the pies, I used store bought shortcrust and puff pastry. Shortcrust goes to the button and puff is to line at the top of the pie.
7. I used the 12 muffin tray to make the pies. I cut a large circle to ensure I am able to fill the muffin hole with the shortcrust pastry. Fill them up with the filling and cut a smaller circle to cover the top. Use some water to seal the sides
8. Mine pies exploded as I did not seal them properly. Also the shortcrust pastry is really hard to handle.
9. Bake for 20 minutes at 175C

Aussie Minced Pies

http://www.recipecommunity.com.au/recipes/aussie-meat-pies/69279

Ingredients

6 portion(s)

Iced Puff Pastry

90 g ice cubes
180 g unsalted butter, , frozen, roughly chopped
200 g plain flour
1.5 tsp sea salt

Pie filling

2 sprigs fresh flat-leaf parsley, , leaves only
2 garlic cloves
1 brown onion
2 tbsp olive oil
1 tbsp cornflour
500 g beef fillet steak, , cut into 2cm cubes
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp Vegemite
100 g button mushrooms, , thinly sliced
freshly ground black pepper, to taste
tomato ketchup, to serve, (see general tips)