Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “puff pastry”

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!   🙂

Curried Vegetable Strudel

We love our vegies and are always thinking of clever ways to incorporate more into our diet.  If you have some bought pastry, some curry paste and a load of vegetables in your fridge then this recipe is ideal.  Spicy, creamy, curry filling in crisp golden pastry – it doesn’t get much better than that!  I use Korma paste as it is milder so won’t overpower the taste of the other ingredients…

I used what I had at hand but you can include any vegetables you have just cook for a bit longer if you are using carrots or any other hard root vegetables.

This curry can also just be served over rice or made into a pie – very versatile…  This amount makes about three strudels…

Simon shaped the pastry into perfect rectangles...

Simon shaped the pastry into perfect rectangles…

Lovely crispy pastry encasing a creamy curry filling...

Lovely crispy pastry encasing a creamy curry filling…

Ingredients:
1 tablespoon of olive oil

2 tablespoons of Korma Paste

1 400g tin of coconut cream

1 leek finely sliced

1 parsnip chopped into small even size cubes

2 medium potatoes chopped into small even size cubes

1 zucchini roughly chopped

450g sliced mushrooms

1 bag of baby spinach

1 teaspoon sugar

Salt & pepper to taste

2 tablespoons of Greek yoghurt or sour cream

2 teaspoons of cornflour

Sheets of pre-packaged puff pastry

1 beaten egg

Chilli flakes for garnishing

 

Method:

Heat the oil and gently fry the leek until softened

Add in the parsnip and potato and fry for a few minutes

Add in the Korma paste and combine well

Add in all the other vegetables and stir well

Pour in the coconut cream and gently bring to the boil

Simmer uncovered for about 1 hour or until the potato and parsnip are cooked though depending on how large your pieces are

Mix the yoghurt and cornflour together and add to the curry

Stir constantly until the mixture has thickened

Add in the sugar and season to taste

Allow curry to cool

Place a square of thawed puff pastry on a flat surface and spoon a generous amount along the middle as if making sausage rolls

Brush the rims with beaten egg and fold over to form a rectangle

Press firmly together and using a fork, make a frill around the rectangle to seal the pastry

Poke a few air-holes in the top and glaze with beaten egg

Sprinkle some chilli flakes on top and bake in a 200c fan-forced oven for around 30 minutes or until golden brown and cooked though

 

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!  🙂

 

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!   🙂

Glamorgan Sausage Rolls

Found these on one of my favourites food blogs – will definitely try to make them – they look delicious…   🙂

Update:  I made these wonderfully tasty “Sausage Rolls” and they were a terrific success.

I wasn’t able to find Caerphilly Cheese so used the Internet for advice on a substitute – I ended up using a block of Mersey Valley Cheddar from Tasmania which is sharp and crumbly yet a bit creamy.  It was delicious and I will definitely make them again as they were very quick to blitz in the food processor and pop into the oven…

Check out the original recipe by clicking on the link below – I also now have a lot of ideas as to putting a few different flavours together – the possibilities are endless!

Glamorgan Sausage Rolls

Fromage Homage

Glamorgan Sausage Rolls

Last weekend was my vegetarian friends’ annual barbeque. Although they are happy to tolerate carnivores and even rig up a separate grill for us to drip our saturated fats all over, I thought I would make an effort and take something veggie-friendly (as well as a pack of sausages and some halloumi…and some beer, obviously). I’d heard of Glamorgan Sausages about a year ago (or Selsig Morgannwg to give them their proper name) and so thought I’d turn them into the ultimate summer picnic food for my herbivorous chums.

View original post 564 more words

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!  🙂

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