A combination of mushrooms, ham hock, sausages and cider make up the filling for this robust pie. Serve alongside a seasonal slaw for lunch. Have you tried our retro bacon and egg pie?
Classic Aussie fare - a meat pie with a beef filling that's been braised until tender. Great food for parties that freezes extremely well! The great thing about mini pies is that you can make them in pie tins, muffin tins or even cupcake trays! Just make sure to cut the rounds so they fit the tin that you use.
The flavorful layers of meat, onions, and dried apricots make these individual British pies something you’ll want to try. Learn how to make them from scratch for your next special dinner!
B and I are BIG fans of small food. Finger food, bite sized morsels and small versions of usually large sized foods are for some reason, way more tempting. Perhaps it is because you tell yourself it is ok to eat more because the food is small! Those small bite sized morsels of beautifully made savoury or sweet bites that just pop straight into your mouth. Maude and Betty family get togethers are usually made up of a few different bite size beauties (which I will share with you over time) so if you're having a party or a small gathering or just some mates over to watch the footy (Go Lions!) these pies are great for big and small people alike. Oh and guess what? You don't have to make your own pastry! So for all you out there who give up on pastry recipes there is no excuse now. This is as easy as pie (pardon the pun!). The recipe comes from a great book of mine called The Australian Women's Weekly - The Complete Book of Modern Classics page 340 preparation time 30 minutes cooking time 40 minutes (plus cooling time) makes 36 depending on the size you do You will need 3/4 cup (180ml) chicken stock 1/2 cup (125ml) dry white wine (If you're like B you may need to be quick and make these before you drink all the wine.....sorry B!!) 2 single chicken breast fillets (340g) 20g butter 1 medium leek (350g), chopped finely 1 trimmed celery stalk (100g), chopped finely 1 tablespoon plain flour 2 teaspoons fresh lemon thyme leaves (makes a beautiful flavour) 1/2 cup (125ml) cream 1 teaspoon Dijon mustard 4 sheets ready-rolled shortcrust pastry 3 sheets ready-rolled puff pastry 1 egg yolk, beaten lightly lemon thyme leaves, extra 1 Combine stock and wine in medium saucepan, bring to a boil. Add chicken, return to a boil, cover, reduce heat, simmer about 10 minutes or until chicken is just cooked through. Remove from the heat, stand chicken in cooking liquid 10 minutes, remove chicken, reserve 3/4 cup (180ml) cooking liquid, chop chicken finely. 2 Melt butter in medium saucepan - fry pan, cook leek and celery, stirring, until soft. Add flour and thyme, stir until bubbling. Gradually stir in reserved liquid and cream, cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Remove from heat, cool slightly. 3 Preheat oven to hot (220 degrees/200 fan forced). Grease three 12-hole patty pans (I used a 24 hole one and a muffin tray) 4 Using 7cm cutter, cut rounds from shortcrust pastry, press into prepared pans. Spoon 1 tablespoon of the chicken mixture into each pastry case. Using 6cm cutter, cut rounds from the puff. Top chicken mixture with pastry lids, brush with egg yolk, sprinkle with extra thyme leaves. Bake, uncovered, 15 minutes or until browned. Note: Do not overfill or the pies will overflow. PS You could always make this into one big pie also! Enjoy M x
This classic Scotch pie recipe tastes even better than a bought one! Made with a crust-like hot water pastry and filled with seasoned lamb mince, it's the perfect addition to a winter warmer meal or to eat on the go.
This spiced Moroccan-style pie would make a grand addition to a buffet.
Meat pies are a delicious and popular snack around the world. But, what are different types of meat pies from around the world? What is the difference between all of these different kinds? Why would one meat pie be considered more traditional than another? How can you make your favorite type at home?
Learn how to make a delicious braised beef pie with red wine, fennel and green olives, perfect for entertaining or feeding the family with a little help from Maggie Beer.
Delectable cheesecake bites loaded with juicy berries are the perfect sweet treat for sharing.
Traditional halloumi pies Χαλλουμοτες
Delicious Thanksgiving pie, filled with Cinnamon.
Adapted from Sister Pie, a cookbook from the eponymous bakery in Detroit, this salted maple pie, to me, is everything I want in a dessert: a sweet and salty custard in a flaky, buttery crust. Heaven. It is perfect for Thanksgiving, but I think it's nice for fall in general. Pie dough recipe adapted from David Lebovitz. To make a double recipe (which I recommend if you are baking for the holidays, follow this recipe.) I love my Emile Henry pie plate — it makes the best crust.
These delicious Lebanese Spinach Pies or fatayer bi sabanekh make the perfect breakfast, snack or side side dish!
This traditional British Pork Pie recipe is a classic! It's made with 'Hot Water Crust Pastry', filled with seasoned pork and a savoury jelly.
A crunchy tasty side dish for your parties and gatherings with countless variations.
The authentic greek bougatsa recipe! A traditional Greek dessert made with the most creamy custard wrapped in golden brown crispy phyllo, sprinkled with melted butter and garnished with icing sugar and cinammon.. Simply amazing!
Assalamu alaikum wa rahmatullahi wa barakatuhu! In the Name of Allah, Most Gracious, Most Merciful Todays recipe is something of a family heirloom. I always associated these Oven Samosas with my grandmother, but my mother informed me that she was the one who gave the recipe to her! Hence the name - My Mums' Oven Samosas! Anyway, we cannot go too long on this blog without a samosa recipe. These ones do look more like a British pasty but that's where the resemblance ends. The pastry is made with lots of butter and is therefore flaky and melt in the mouth. And, the filling has many more spices and flavour than something like this - not that there's anything wrong with just salt and pepper as a seasoning. These samosas are delicious and they freeze really well. You can make them as big or as small as you want but be sure to serve them with lashings of this! A Simple List of Ingredients: 1. Plain Flour 2. Butter 3. Lemon Juice 4. Water 5. Salt 6. Lamb Mince 8. Vegetable Oil 9. Potatoes 10. Tomatoes 11. Green Chillies 12. Peas 13. Onion 14. Fresh Coriander 15. Red Chilli Powder 16. Ground Turmeric 17. Ground Coriander 18. Ground Cumin 19. Cumin Seeds Bismillah, let's begin! First, make the pastry. Put 453 grams (16 ounces) Plain Flour into a large bowl. Season with 1 teaspoon Salt. Add in 226 grams (8 ounces) Cold Butter, cubed. Coat the butter with the flour. Add in 1 tablespoon Lemon Juice and enough Iced Water, to form a dough. Start mixing the dough .. .. until it forms a firm dough. Only add extra water when needed. Tip the dough out onto a floured surface. The pieces of butter should be very visible. Gently begin to roll out the pastry. Into a rectangle! Fold the top half down. And, the bottom half up. Place back into the same bowl. Chill in the fridge for 20 minutes. Repeat the rolling and folding process another 3 times, making sure to chill the dough for 20 minutes between each time. Now, to make the lamb mince filling. If you want, you can use any other filling you like such as this, this or this. But I made a lamb one, and started with a few tablespoons Vegetable Oil heated in a pan over a medium heat. Once the oil is hot, throw in 2 teaspoons Cumin Seeds. Make sure the oil is hot because you want the seeds to sizzle and give off their wonderful aroma. And, there is nothing worse than cold oil. Fry the cumin seeds for 1 minute. Throw in 1 large Onion, peeled and sliced. Soften for a few minutes. Then, add in 1 pound (453 grams) Lamb Mince. Stir fry until it has browned. Throw in 2 Tomatoes, chopped. Along with the spices which are: 1 teaspoon Salt (or to taste) 1 and 1/2 teaspoons Ground Cumin 1/2 teaspoon Ground Turmeric 1 teaspoon Red Chilli Powder (or to taste) 2 teaspoons Ground Coriander Mix in, and bring to the boil. Cover and simmer on low for 20 minutes. Then, introduce in 3 Potatoes, peeled and diced. Stir in and let them get to know everyone. Boil, simmer and cover for another 10 minutes. Now, time for some green. First, 1 cup Peas! Stir them in and cover for 5 minutes. And, then: Handful Fresh Coriander, chopped 3 Green Chillies, sliced (or to taste) Give the whole thing one final stir and remove from the heat. Set the filling aside to cool completely. Be sure to make a batch of this stuff. We practically drink it at our house and it goes wonderfully with these samosas. When it's time to assemble, take the pastry. Cut into half. Look at those layers! This is what will make the samosas flaky and oh so yummy. Slice each half into 5 equal pieces. I only had one cut here but you get the point. Roll each piece into a ball. Here are the first five - all together this recipe makes 10 large samosas. Take one of the balls and flatten it slightly. Roll into a circle. And perfect, it does not have to be! Because mine certainly isn't :) Put a few tablespoons of the cooled lamb filling into the middle. Fold the sides over and crimp them. To be honest, you can make these samosas any shape you like! Carry on with the rest. When it's time to bake, place the samosas onto a greased and lined baking tray. Preheat the oven to Gas Mark 6/200C/400F. Make three slits in each samosa. Brush them with beaten egg and then throw them in to bake! Bake these beauties for 25 minutes until golden brown. After 20 minutes, carefully turn them over so the bottom can be browned too. And then, dig in! These samosas are a meal within themselves. They need nothing else except green yoghurt chutney and ketchup! Full Written Recipe: My Mums’ Oven Samosas Ingredients – Makes 10 Large Samosas For the Pastry 16 ounces (453 grams) Plain Flour Iced Water, enough to make a dough 1 tablespoon Lemon Juice 1 teaspoon Salt 8 ounces (226 grams) Cold Butter, cubed For the Lamb Filling 1 pound (453 grams) Lamb Mince 3 Potatoes, peeled and diced 1 Large Onion, peeled and sliced 2 Tomatoes, chopped 3 Green Chillies, chopped Handful Fresh Coriander, chopped 1 cup Frozen Peas 1 teaspoon Red Chilli Powder ½ teaspoon Ground Turmeric 2 teaspoons Ground Coriander 2 teaspoons Cumin Seeds 1 ½ teaspoons Ground Cumin 1 teaspoon Salt Few tablespoons Vegetable Oil To Bake 1 Egg, beaten Method 1. First, make the pastry. Put the plain flour and salt into a bowl. Add the butter, lemon juice and enough water to form a firm dough. 2. Once it comes together, tip out onto a floured surface. Roll the dough into a rectangle. Fold the top half down, and then fold the bottom half up. 3. Place back into the bowl, and chill in the fridge for 20 minutes. Repeat the rolling out and folding process a further 3 times. Be sure to chill it for 20 minutes between each roll. 4. To make the filling, heat the vegetable oil in a large saucepan. Add the cumin seeds and fry for 1 minute on a medium heat. 5. Add the chopped onion, and fry until the onion has softened. Then, put in the lamb mince, and stir fry until it becomes brown. 6. Next, throw in the chopped tomatoes, salt, red chilli powder, ground turmeric, ground coriander and ground cumin. Mix in and bring to the boil. Cover and simmer on the lowest heat for 20 minutes. 7. Then, add in the chopped potatoes. Bring to the boil again, and cover. Simmer on low for 10 minutes. 8. Next, throw in the peas. Simmer once again covered for 5 minutes on low. 9. Uncover and add in the chopped coriander and chopped green chillies. Stir in and remove from the heat. 10. Allow the filling to cool completely. 11. To make the samosas, cut the rectangle of pastry in half. Divide each half into 5 equal pieces – that means all together you will make 10 large samosas. 12. Form each piece into a ball, and roll out into a circle. It doesn’t have to be completely perfect. 13. Place a few tablespoons of the cooled filling into the centre of each circle. Fold over the sides, and crimp the edges. 14. Repeat the process with the rest of the pastry. 15. To bake, preheat the oven to Gas Mark 6/200C/400F. 16. Place the samosas onto a lined and greased baking tray. Make three slits in each of them, and brush with the beaten egg. 17. Bake for 25 minutes until golden brown. After 20 minutes, carefully turn them over so as to brown the bottom. 18. Serve with lots of Green Yoghurt Chutney and ketchup! This Time Last Year: Baked Italian Penne You May Also Like: Sweet and Salty Chocolate Bars Cherry Bakewell Cupcakes Keep me in your duas, please, Wasalaam!
A traditional snack inspired by the recipe brought to South Australia by Cornish miners.
Old Rag Pie is not the most glamorous name for something which, while being incredibly simple to make, will have you, and anyone who eats it, in raptures. The name is the English translation for the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the "old rags" indicated by the title. In Greece, there are two variants, one sweet, one savoury, but this version merges the two, adding honey to salty feta, to create what I can best describe (in taste terms) as a Greek cheesecake.
Our hot water crust pastry hand raised chicken and ham pie is the perfect table topper for parties, special occasions and buffet spreads.
These delicious oven baked curry puffs are perfect for parties or potluck dinners. Each one of these parcels have a spicy mince filling which is wrapped in golden flaky pastry. With the added bonus of being baked not fried, you can eat these little bad boys without feeling too guilty!
Our coconut custard pie recipe has a creamy coconut filling topped with toasted coconut inside a flaky pie crust. The custard is made with an easy one-pot method. Our easy technique means the silky custard sets up perfectly and the pie slices neatly.
Ham and cheese pastry pinwheels are a great, easy appetizer that are sure to be a crowd favorite at your holiday parties.
These deep and crumbly mince pies are so simple and delicious. The secret to Paul's mince pie recipe is to jazz up shop-bought mincemeat with a little extra fruit and zest. (No soggy bottoms, please.) Equipment and preparation: You will need a deep muffin mould with 12 holes, a round pastry cutter and a fluted pastry cutter.
These curry puffs made with ground beef and potatoes are fabulous hot or cold and perfect for taking to parties or picnics. The best part is that using store-bought puff pastry makes prep a breeze.
These popular Soft Farmer's Cheese Cookies are tender and flaky. The dough is made with cold butter and farmer's cheese (ricotta or cottage cheese can also be used), which results in a texture that resembles puff pastry - crisp and golden on the outside with a multitude of thin layers inside.
Nothing improves a dish more than a golden pastry crust. Pull out the filo from the freezer and use it to make these easy sweet and savoury recipes from spinach and cheese spanakopita to quiches, pies and tarts.
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
Instead of cookbooks, Romans passed down their recipes by word of mouth and through stories, like Roman Cheesecake.
Tiropitas, feta-cottage-cheese-and-egg filled fillo triangles, are always a party favorite. They can also be made ahead and stashed in the freezer.
The classic Spanish apple paste is paired with a hearty Manchego cheese in an easy and delicious tapa.
Tiropitas, feta-cottage-cheese-and-egg filled fillo triangles, are always a party favorite. They can also be made ahead and stashed in the freezer.
Do yourself a favour and have this Vegan Milk Tart baked and ready to cramdown the next time the munchies set in.
Italian Ricotta Pie is a sweet pie that is traditionally served at Easter. This is a great dessert to make in advance and is delicious served cold or at room temperature.
A delicious lemon meringue pie recipe using Filo Pastry for the tart bases. A wonderful Filo Pastry dessert recipe that everyone will enjoy. Learn how to make lemon meringue pies using ready made filo pastry for the pie bases. Finger food dessert recipe inspiration. Individual dessert inspiration. S
Creamy chicken puff pastry puffs are a delicious and easy appetizer recipe and perfect served with salad for fuss-free quick meal.
I can’t TELL you how absurdly good these easy beef belyashi are! Soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling.
If you can’t be bothered pre-baking pastry cases, you can just cut circles of puff pastry and place some of the filling on one half. Fold over and press the edges together, then bake at 200°C for 25 minutes.
Pâté chaud is a savory vietnamese meat pie made with puff pastry and ground pork filling.
Savillum meets Kalitsounia in this 2,500-year-old recipe for a sumptuous goat-cheese and honey cake fit for a banquet.... or for a midnight snack following a raucous game of kottabos!
With your pantry already stocked with homemade mincemeat, traditional mince pies are a snap to make and an essential part of the British Christmas tradition!
Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.
