Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Pies”

Egg and Bacon Pie

Who doesn’t crave old-fashioned comfort food at times!  With winter on its way Egg & Bacon Pie is one of those old recipes that have been around forever and this version is delicious.  I use red onion as they are sweeter that the brown ones but any onions can be used including leeks.  It just depends what you have on hand… You can add extra flavours to the layers or omit those you don’t like – there is very little that can go wrong.  Vegetarians can omit the bacon…

Only tip is to be gentle and careful when breaking in the eggs and putting on the top pastry layer. Part of the beautiful look of this pie is the whole eggs peeking out of their pastry cocoon…

Egg & Bacon Pie 2Egg & Bacon Pie

Ingredients:

2 or 3 sheets puff pastry

1 red onion, finely diced

8 rashers bacon, trimmed and sliced

1 cup peas, fresh or frozen (I lightly cook them first)

1 cup grated tasty or cheddar cheese

1 tomato, finely sliced

8 eggs

Salt & pepper to taste

Method:

Preheat oven to 180C

Lightly grease a pie dish and line with one sheet of pastry (overlap with another if dish is too large)

Spread a layer of onion and bacon over pastry, cover with peas, cheese and tomato slices

Gently crack whole eggs over, keeping yolk intact

Season with salt & pepper

Gently lay remaining sheet of pastry over the top, trim edges

Cook in pre-heated oven for 40 – 45 mins or until golden

 

Bon Appetit!   🙂

Chicken, Leek & Camembert Pie

I was idly flicking through a trashy magazine at the hairdressers when three words leapt off the page:  Chicken.  Pie.  Camembert.

The combination of these three is a pie of such awesomeness you will make it again and again with all different flavours and combinations…  Basically it’s a pie made with a thick white sauce with layers of Camembert cheese placed under the top crust before cooking.  This melts beautifully in the filling leaving a chicken pie oozing with cheesy flavour.

It’s obviously not going to win a heart tick but it’s winner if you want to impress your guests…  If there’s too much filling for the pie – put it in the freezer and later on pop it into a Vol-Au-Vent or roll up in a pancake…  Waste nothing!

Chicken Leek & Camembert Pie 1

The finished product…

Ingredients:

Olive oil

1 kg chicken thighs trimmed of fat and cut into 2 cm pieces

120 grams butter

2 leeks thinly sliced

3 cloves of garlic grated

2 tablespoons chopped fresh thyme

4 tablespoons plain flour

1 cup of white wine

1 ½ cups milk

2 cups of frozen peas

2 tablespoons sour cream

Salt & pepper to taste

Frozen puff pastry sheets defrosted

150 grams Camembert cheese

Sesame seeds

Method:

Heat a small amount of oil in a large pan and add the diced chicken thighs

Cook until the chicken is sealed all over and remove from pan

Place butter in pan and throw in leeks, garlic and thyme

Cook gently for about 5 minutes or until leak is softened

Add in the flour and cook for about 1 minute

Take the pan off the heat and add the white wine and combine thoroughly.

Add in the milk and place back on heat stirring to ensure mixture has no lumps and is smooth

Add the chicken and juices back in along with the peas.

Season with salt & pepper to taste

If mixture is too thick add in some more milk

Simmer for around 15-20 minutes until chicken is cooked

Stir through the sour cream and set mixture aside to cool

In the meantime preheat oven to 200c fan-forced

Grease a large pie dish and line with pastry using overlapping pieces if required (follow the instructions on the pack)

Fill the pie with the cooled chicken mixture.

Lay the thinly sliced Camembert cheese over the top of the chicken filling and cover with another sheet of pastry

Pinch the outline of the pie with a fork or back of spoon to seal it and poke a couple of steam holes in the top

Baste with a beaten egg and sprinkle generously with sesame seed

Turn the oven down to 180c and bake for 35-45 minutes or until pastry is golden and cooked through

Cool the pie slightly before serving

Serve with mashed potatoes or a green salad

 

Bon Appetit!  🙂

 

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!   🙂

 

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 🙂

Lizzie’s Cottage Pie

This is a terrific winter dish.  There are no rules – just make your favourite savoury mince and top with thick creamy mashed potoates and you have a delicious plate of comfort food.

Coles Supermarkets make it even easier by selling a prepacked pre-chopped packet of onions, celery, carrots and leek which makes it very quick to throw this dish together with the minimum of effort…

Cottage Pie

Ingredients:

1 tablespoon olive oil
1 leek sliced
1 large onion chopped
2 sticks celery chopped
2 carrots chopped
1 clove garlic crushed
1 kg premium minced beef
½ bottle of good quality tomato Passata
2 tablespoons tomato paste
2 tablespoons Worcestershire Sauce
2 beef stock cubes
2 tablespoons plain flour
salt & pepper to taste
4 large potatoes peeled and chopped into even pieces
1 tablespoon butter
2 tablespoons sour cream
½ cup grated cheese
Salt & pepper to taste
Grated nutmeg for top (optional)

Method:

Fry vegetables and garlic in the oil for 5 minutes or so until softened
Remove from pan and add the minced beef.
Fry over fairly high heat use a wooden spoon to break up the clumps
Tip the vegetables back in and add Passata, tomato paste and Worcestershire Sauce
Add beef stock cubes dissolved in about a cup of water
Sprinkle over the flour and stir until thickened
Simmer for an hour or so until the vegetables are tender and the sauce resembles a pie-filling like texture.  You can add more water if required if it gets too dry
Season with salt and pepper to taste adding more Worcestershire sauce if necessary.
Tip into a casserole dish and top with mashed potato
Bake in fan-forced oven at 180c for about 30 minutes or until the top is golden brown

 Mashed Potato
Cut potatoes into even sized chunks and boil in salted water until tender
Drain in a colander moving them around to dry off
Put back in the pot and mash with butter, sour cream and grated cheese
Season to taste
Spoon over the beef mince smoothing out to the edges evenly
Sprinkle with grated nutmeg if desired

Bon Appetit!

Lizzie’s Pie and Peas

We adore this dish – there’s nothing better than a fabulous homemade pie.  This recipe is for a basic Aussie Beef pie but we have also done these using chicken curry, goulash and chicken and mushroom.  The combinations are endless – just stick it in a pie and plonk it on a bed of pea mash and away you go…

Pies:

Ingredients:

1 tablespoon of olive oil

1 onion finely chopped

2 large carrots grated

1 large stick of celery finely chopped

6 rashers of bacon finely chopped

½ kilo high quality minced beef

Good glug of tomato sauce

2 tablespoons Worcestershire Sauce

Good pinch of nutmeg

1 cup of beef stock

Salt & pepper to taste

1 sheet of puff pastry per pie tin

1 beaten egg to use as an egg wash to stick the pastry together

Method:

Fry the vegetables and bacon together until softened

Add the beef mince and make sure you break up any lumps as you are browning it

Add in the tomato sauce (to taste) and the nutmeg

Mix thoroughly

Add the beef stock and simmer uncovered for about half an hour or until stock has reduced and the mixture is nice and thick

Season to taste with salt and pepper

To make the pies:

Spray individual deep pie tins with cooking spray

Cut pastry sheet in half and push into the tin

Patch up the sides with the overlapping bits by brushing with an egg wash to stick them together

Fill with beef mixture and cover with left over pastry using the egg wash around the rim

Pinch the edges together and poke two small slits in the centre of each pie to allow the steam to escape

Place in a preheated oven on 200c (fan forced) for around 30 minutes or until golden

Serve with pea mash

Pea Mash:

Boil peeled potatoes in plenty of salted water

Throw in a big handful of frozen peas a few minutes before the potatoes are completely cooked

When cook, drain in a colander and put back into the pot

Add a big knob of butter, salt & pepper to taste and a glug of milk

Mash roughly together until mixture is smooth but not a puree

Bon Appetit!

Post Navigation

Lebeau's le Blog

Home of the "What the Hell Happened?" Series

Vegemite Withdrawals

"Not all those who wander are lost" - JRR Tolkien

Robinince's Blog

Just another WordPress.com site

Lizzie's Recipes

A collection of easy to make recipes

Fromage Homage

A British Isles Cheese Odyssey

KITCHEN CICI

Food Innovator, Clean Eater, Recipe Sharer. My kitchen is small but mighty.

redundancyworklife

redundancy & worklife

tullyandtahlia

Smile! You’re at the best WordPress.com site ever

shantiodyssey

Travels through SE Asia and beyond.......

Lulu Zaza Blog

A photographic journal of two Russian Blue cats

One Little Aquarian

the joys of everyday life as I see it!