Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Pastry”

Tangle Pie

I recently came across a marvellous recipe from my adored “Hairy Bikers”.  It’s a delicious and easy dish and takes only minutes to put together and turns left over roast chicken and sliced ham into a meal that is not only healthy but looks fantastic… I always laugh when I read Simon and Dave’s recipes as they are slimming us down by stealth…  Their recipes are low-fat but so yummy you wouldn’t cook them any other way…

Now don’t be afraid of filo pastry – just remember to keep it covered with a damp tea towel and it won’t dry out and crack.   It’s also loads of fun to decorate the pie at the end – when it comes out of the oven looking so divine – you will feel very chuffed indeed…

Here it is before it went into the oven

Tangle Pie 1

…and here it is when it came out of the oven!  Very impressive…

Tangle Pie

Ingredients:

2 tsp sunflower oil

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

1 medium leek, trimmed and cut into thin slices

100ml white wine

150ml water

1 chicken stock cube

1kg whole cooked chicken

100g sliced smoked ham

2 tablespoons plain flour

300g half-fat crème fraiche (substitute with low-fat sour cream)

Freshly ground black pepper

3 sheets filo pastry, each about 38 x 30cm

1½–2½ tsp sunflower oil

Method:

Heat the oil in a large non-stick frying pan over a low heat and add the onion and crushed garlic.

Fry gently for 5 minutes until the onion is softened, but not coloured, stirring occasionally. Add the leek and cook for 1 minute more, stirring constantly.

Pour over the white wine and 100ml of the water. Dissolve the stock cube in the pan by squishing it with a wooden spoon. Keep simmering on a high heat and stir constantly until the liquid has reduced by about half, then remove the pan from the heat.

Strip off the skin from the chicken and tear the meat off the bones and into bite-sized pieces. Place them in a large bowl.

Cut the ham into strips about 1.5cm wide and add them to the bowl. Sprinkle the flour on top and toss lightly together.

Add the onion and stock mixture, the rest of the water and the crème fraiche. Season with lots of freshly ground black pepper and stir all the ingredients together until just combined.

Spoon into a 1.5-litre pie dish.

Preheat the oven to 200°C/Fan 180°C

Pile the filo sheets on the work surface, one on top of the other, and divide into 9 rectangles, cutting through all the layers. Put the oil into a small bowl.

One at a time, brush each pastry rectangle lightly with a little oil and very loosely scrunch it up. You’ll need to just dip the tip of the pastry brush in the oil to make sure the oil lasts for all the pastry.

Place the scrunched-up filo on top of the filling, putting the pieces close together until the surface of the pie is completely covered.

Bake the pie for 30–35 minutes or until the pastry is crisp and golden brown and the filling is bubbling. Serve with some green vegetables – no need to add extra potatoes or rice.

 

Bon Appetit!   🙂

 

Jumbo Sausage Rolls

Winter is coming…  This means comfort food – lovely hot pies and everyone’s favourite – sausage rolls!  Don’t use the paste they sell in supermarkets which masquerades as sausage meat.  You need to buy it from a quality butcher as theirs seems to contain a lot less fat.   These are definitely not going to get a heart tick but we don’t eat them that often and they are utterly scrumptious…

The secret is the grated apple – this makes the cooked meat more moist and does not affect the taste at all.  Feel free to add in anything your fancy  – finely chopped mushrooms or bacon or leeks – it all tastes wonderful…

Jumbo Sausage Rolls

Ingredients:

1 kg of good quality sausage meat

1 egg, beaten

1 red onion, finely chopped

1 large zucchini, grated

1 large carrot, grated

1 large peeled apple, grated

1 cup of panko crumbs

½ cup of spicy red tomato sauce (or plain tomato sauce with some tabasco to taste)

½ teaspoon freshly grated nutmeg

Salt & pepper to taste

 

5 sheets frozen puff pastry

1 additional beaten egg for glazing

Sprinkling of paprika for garnish

Method:

Lay the puff pastry sheets out and cover with a cloth until thawed for use

Gently sauté the finely chopped onion in a little olive oil to soften

In a large bowl combine all the ingredients and mix well using your hands

Lay a sheet of pastry on a pastry mat and cut in half.

Take a generous amount sausage meat portion and place down the centre of pastry and forming a sausage.

Beat remaining egg and brush edges.

Roll up to enclose filling, and cut into 2 pieces.

Place on paper lined trays, seam side down. Brush with egg and lightly slash the top of the pastry Sprinkle with paprika if desired

Bake for 30 mins in an 180c fan-forced oven

Serve with tomato sauce

 

Bon Appetit!   🙂

Home Made Pizza

We will never buy pizza again!  This easy and quick recipe took only minutes to put together and we had so much fun choosing what toppings to use.  Simon is the dough master so I leave it up to him as he has the best technique…

We found using bread flour ( Lighthouse Plain Bread & Pizza Flour) worked the best for us and the pizza base was delicious.   Making the dough took only a few minutes then it was left in a warm place for a couple of hours…  Another little knead, rolled it out onto pizza trays and the construction began.

We used a home-made tomato base (see Go-To Tomato Sauce recipe), thinly sliced Bocconcini (instead of grated mozzarella), finely sliced leg ham, mushrooms, sliced black olives (me), a pinch of dried oregano, a sprinkling of chilli flakes and a small handful of grated cheese.  Before I put them in the oven I topped the pizzas with a drizzle of olive oil.  Result delicious!

The amounts given make 4 pizzas but we used some to make a cob loaf as well. Knead through some roasted red pepper, grated cheese and sliced black olives and shape into a round loaf.  Sprinkle with parmesan cheese.  When it comes out of the oven, brush with melted garlic butter – sensational!

Tip:  Crank up the oven to 250c fan-forced – the pizzas only take 8-10 minutes

Get yourself a pizza stone – they are amazing and crisp up the bottom of the pizza in seconds

Use baking paper to line the pizza tray which can then be slid across to the pizza stone and then slid onto your pizza paddle!

 

Ingredients:

6 cups bread flour (or 00 flour)

4 teaspoons of dried yeast

3 teaspoons of sugar

3 teaspoons of salt

7 teaspoons of olive oil

600 ml of lukewarm water

Method:

Mix the warm water and yeast together then add to dry ingredients in large mixing bowl and add oil.

Mix to a soft dough.

Knead on a floured surface until soft and pliable (like scone dough)

Return to the mixing bowl and cover with a damp tea towel and leave in a warm spot for a couple of hours. The dough should double in size.

Remove from bowl and knead gently for 1 minute – it should be a bit wet

Roll the dough out to desired size and push into a pizza tray topped with favourite toppings.

 

Bon Appetit!  🙂

 

Delicious Chicken and Mushroom Pies

Who doesn’t love a home-made pie? We love them because I can put in all the things we love to eat and know what’s inside them so there are no nasty surprises which always puts me off commercially bought pies…

These are easy to make and you can adapt the recipe to include anything you fancy.   The addition of the porcini mushrooms gives a lovely deep flavour and I recommend using them.

We often use up left over curry or goulash by putting it in a pie and it is a taste sensation…

We also use individual tins but you obviously make one big one!  We find the single pies are a terrific addition to the freezer and they are easy to whip out and pop in the oven any time…  A kilo of chicken thighs makes roughly six fat pies…

And of course vegetarians can just omit the meat and add a mixture of different flavoured and textured mushrooms…

Chicken & Mushroom Pies 2

Straight out of the oven…

Ingredients:

2 tablespoons butter or olive oil

2 large onions shopped

1 clove garlic grated

1 kg chicken thighs – each cut into about 8 pieces

12 Swiss brown mushrooms roughly chopped

8 gram packet of dried porcini mushrooms

1 packet of baby spinach leaves

1 teaspoon Massel chicken stock powder or a stock cube

2 tablespoons additional butter

1 generous tablespoon plain flour

Frozen puff pastry

I beaten egg

Pinch of paprika for decoration (optional)

 

Method:

Soak the Porcini mushrooms in about a cup of boiling water for 20 minutes

Squeeze the moisture from the porcini mushrooms and chop roughly.

Retain the mushroom water for the sauce.

Heat the butter or oil and gently fry the garlic and onions until transparent

Throw in the chopped chicken thighs and seal the meat

Add both types of mushrooms and mix together thoroughly

Throw in the spinach and the mushroom water

Gently simmer for about 30 minutes until the chicken is cooked

Carefully drain the fluid from the chicken mixture into a clean bowl leaving the chicken mix in the pan

In a separate pot, melt the butter and add the flour and chicken stock to make a roux

Gradually pour in the retained fluid from the chicken mixture and make a thick sauce (basically making a white sauce with water instead of milk)

Pour the sauce back into the chicken mix and stir in thoroughly

Season to taste and allow to cool.

The mixture should be lovely and saucy but not too thin

Spray 6 deep individual pie tins with olive oil spray

Using half a flat puff pastry sheet, line the tin with pastry. You can brush the inside with egg and cut bits off the sheet to make it even. It doesn’t matter if it looks a bit like a patchwork quilt…

Fill the pie tins with the cooled chicken mixture

Use a quarter of a flat sheet to make the pie top brushing the edges first with egg

Make a fancy pleat around the edge of the pies with the back of a fork

Brush with egg and sprinkle with paprika

Poke a small hole in the centre with a knife to allow the steam to escape

Bake at 180c fan-forced for about 30 minutes or until the pastry is golden brown and cooked through

When cool enough to handle, run a sharp knife around the outside of the pies and turn out onto a plate

 

Bon Appetit!  🙂

Fragrant Thai Red Chicken Curry

This recipe for Thai Red Curry is very easy and it freezes well so I always make a large pot.  The brand of paste is called Five Tastes which isn’t too hot.  I find I can always crank up the heat but some pastes are just a little too strong which spoils the lovely fragrant taste.

Five Tastes Red Curry PasteYou can add just about any vegetable you like to this dish including spinach, potatoes or sweet potato.  Adding chopped pineapple also gives it a lovely extra sweetness.

Red Curry 1

Ingredients:

1.5 kg chicken thighs

Olive oil

1 jar Red Curry Paste (I use Five Tastes brand – it’s not too hot)

1 large tin of coconut cream

2 tablespoons fish sauce

1 tablespoon of sugar

1 red capsicum, chopped

2 zucchini, chopped

Large handful of fresh green beans, chopped into pieces

A handful of Thai basil, finely chopped, plus some for decoration

Method:

Heat some olive oil in a heavy based pan

Chop each chicken thigh into approx. 4 pieces depending on how large they are

Sear the chicken until evenly coloured

Throw in the vegetables and cook for a couple of minutes

Add the curry paste and coconut cream and stir to combine

Add in the fish sauce and sugar

Simmer gently until the chicken and the vegetables are cooked and the sauce has cooked down – about an hour

Check seasoning and add extra fish sauce or sugar if necessary to taste

Serve on a bed of steamed rice topped with a sprinkling of chopped Thai basil

*** I used up the leftover curry and turned them into pies – nothing nicer than a lovely puff pastry pie sliced open to reveal the lovely curried chicken hiding inside…  It’s a meal on it’s own… Yum!

Red Curry Pie

Bon Appetit 🙂

Prawn and Shitake Spring Rolls with Lime, Chilli and Coconut Dipping Sauce

First up – I can’t take the credit for this recipe –  I found it by chance on a website called Everyday Gourmet by Justine Schofield.

These crunchy snacks are worth the fiddling around with spring roll pastry sheets and are delicious.  I managed to get 14 good-sized spring rolls from the quantities shown below but if you could make them smaller if preferred.

The filling is fragrant and moist and I will definitely be experimenting with different flavours now that we’ve discovered just how easy they are to make.  The dipping sauce is also divine – hot and tangy from the sambal oelek and the lime juice…

Prawn Spring Rolls

Ingredients:

1 litre canola oil, for frying
1 kg bag of prawn cutlets, tails removed
1 egg white
1 spring onion, finely chopped
1 ½ tsp. ginger, finely grated
¼ cup coriander leaves, finely chopped
½ cup dried shitake mushrooms, soaked in warm water then squeezed dry and finely chopped.
1 tbs. soy sauce
½ tsp. sesame oil
14 sheets of square spring roll pastry

Dipping Sauce:
3 tbs. fresh lime juice
3 tbs. fish sauce
1 tbs. grated coconut
1 tbs. sambal oelek
1 ½ tbs. grated palm sugar

Method:

Chop the prawns into very small pieces

In a large bowl, mix the prawn, egg white, spring onions, ginger, coriander, shitake mushrooms, soy sauce and sesame oil together.

Use your hand to knead the mixture together until it come together and is slightly sticky.

Place spring roll wrapper on a flat surface with one of the points facing you.

Place approximately 2 tbs. of the mixture on the bottom third of the wrapper.

Make a neat sausage shape of the prawn mixture and fold in the point closest to you.

Now fold in both right and left points and finally roll into a tight cylinder.

Dab with some water (that has been mixed with a little flour to form a paste) and seal.

Repeat the process and place under a damp cloth until ready to deep fry.

Heat the oil in a deep pot and carefully add a small batch at a time of spring rolls.

Cook until golden brown all over.

Drain on some paper towel and serve hot with the dipping sauce.

For the Dipping Sauce:
Combine all ingredients together and mix well

Bon Appetit!  🙂

Lizzie’s Sausage Rolls

There is nothing more delicious on this planet than a homemade sausage roll.  The best thing about them is that you know what’s in them and can choose the flavours you like best.

Over the years I have amended this recipe – I used to use sausage meat but have become increasingly wary of what is actually in it.  When my  brother jokingly told me it’s made of lips and arseholes that was enough to put me off it for life!

I now use a mixture of pork and veal from the butcher and this is very successful.  The addition of grated apple makes the mixture lovely and moist and is a trick I learnt from a microwave cooking demonstrator I worked with many years ago…

Sausage rolls

Ingredients:

1 kg pork & veal mince

1 beaten egg

1 large grated zucchini

1 large grated carrot

1 grated apple

good glug of tomato sauce

1 cup of breadcrumbs

pinch of grated nutmeg

salt & pepper to season

1 packet frozen packaged puff pastry squares

1 extra egg for glazing

sesame seeds to decorate

Method:

Mix the first nine ingredients together using your hands

Place the pastry squares on a bench top or table (I have a plastic pastry sheet – very handy)

Cut each sheet in half horizontally – this will give you two rectangles per sheet

Take out a handful of meat mixture and form into a sausage about an inch from the bottom of each rectangle

Brush along the top with beaten egg and roll the pastry up with the seam side down

Glaze the top with egg wash and sprinkle with sesame seeds

These can be cut into 3 or four individual sausage rolls depending on how big you want them

Lightly score the pastry with a knife and place on a baking tray

Bake in 200c (fanforced) oven for around 30 minutes or until gold brown

Cool on a wire tray

Variations:

Chicken mince with Thai red or green curry sauce is lovely

Lamb mince with pine nuts, sultanas and cumin for a Middle Eastern favour

Beef Mince with soy sauce and finely chopped water chestnuts

The possibilities are endless…

Bon Appetit!  🙂

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