national Pie day! (friday)

Glaucus · 21-01-2009, 23:15

National Pie day 23rrd of Jan
I know it's american, but still what a great joyous day.
Having some mates round on Friday and going to watch a dvd..

I will hopeful be having a medially of pies if I can find something light enough for starters. Thinking of some sort of scallop with a puff pastry circle.
Had an idea, a couple of pan fried scallops with a creamed leek and bacon sauce, assembled on a plate with a puff pastry circle..

Quote:

vegetable oil
Butter
leeks, finely shredded
garlic clove
dry white wine
double cream
juice of 1 lemon
Smoked streaky bacon
Scallops
Puff pastry disks

Quote:

Steak and pickled onion pie.
Serves 4
1 tbsp olive oil
4 rashers smoked streaky bacon
750g cubed casserole or braising steak
4 tbsp plain flour
75cl bottle red wine
1x 450g jar baby pickled onions drained and rinsed
2 fresh thyme sprigs
handful of baby button mushrooms
375g pack ready-rolled puff pastry
salt and freshly ground black pepper

1 Heat the oil in a large casserole pan cut the bacon into 1 cm wide strips, and add to the pan.

2 Season the flour with salt and pepper then toss the steak in the mixture. Shake off any excess flour then add to the pan and cook for 7-8 minutes, turning from time to time until nicely browned.

3 Add the wine, pickled onions, mushrooms and thyme. Bring to the boil, partially cover and simmer for at least 1 hour.

4 Preheat the oven to 200c / gas 6. Open out the pastry and cut to about
2cm larger than the pan, rolling out slightly thinner if necessary. Place on top of the steak, tucking in the edges to enclose the filling. Brush with milk then bake for 20 minutes until golden and puffed.

Obviously use shortcrust and do a base if you want, a good tip is to put a thin layer of semolina on the base to help keep the pastry crispy. This is what i will be doing.

Quote:

Chocolate Marshmallow Pie
Ingredients:

175g Sweet Shortcrust Pastry Dough
90g plain chocolate (about 70% cocoa solids)
15 marshmallows (either standard marshmallows or vegan marshmallows)
2 tbsp water
1 egg, separated
300ml double cream

Method:
Roll out the pastry until thick enough to line an 18cm diameter flan ring or pie plate. Cover with greaseproof paper and baking beans then place in an oven pre-heated to 180°C and blind bake for 15 minutes, or until the pastry is golden.

Meanwhile add the chocolate, marshmallows and water to a bain-marie (double boiler) and leave until the mixture melts. Tale off the heat, allow to cool slightly then whisk-in the egg yolk and set aside until cold.

Whisk the double cream until it forms soft peaks. In a separate bowl whisk the egg white until it becomes stiff (but not dry) then fold the beaten egg white into the cooled chocolate mix. Now mix in half the cream into the chocolate mix, folding gently.

Turn into the pastry case and leave to set completely. Once the filling has set decorate with the remaining whipped cream and serve.

lostkat · 23-01-2009, 07:07

Mmmmm, looks lovely!! Wasn't sure about the pickled onions, but since you're cooking it for an hour or so, I guess all the sharpness will come out of the onions and go into the gravy. Lovely! I also love scallops, so would be interested to see what you end up doing with them. Pics if possible??

Think I'm going to make a nice, simple Chicken & Mushroom pie tonight. We don't normally have pie and I have most of the ingredients anyway, so it'll be a nice change. I'll probably just serve it with steamed veg and mash.

Chicken & Mushroom Pie (serves 4-6 - I'll halve it)

1 tbsp vegetable oil
8 skinless boneless chicken thighs
8 rashers smoked streaky bacon , cut into large pieces
1 onion, halved and sliced
250g pack baby button mushrooms
handful thyme sprigs
2 tbsp plain flour
400ml chicken stock
200ml milk
500g pack fresh puff pastry , or frozen and defrosted
1 egg, beaten

1. Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour.

2. Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.

3. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown

Glaucus · 23-01-2009, 13:35

It's been boiling for over 3 hours now. it actually works very well and I've done it before. i have added some maple syrup to this one as it was a little sharp. They do need to be baby pickled onions, the smaller the better.

Yep should have pics. Never cooked scallops before, so should be interesting..

Glaucus · 23-01-2009, 13:48

As you can see I need to purchase a bigger pan. I had to split it into two pans.

After 4 or so hours with a 2nd bottle of red wine added

cheets · 23-01-2009, 15:21

http://www.urbandictionary.com/defin...term=pie-eater

I like pie

Flibster · 23-01-2009, 15:46

No working oven...

Arse.

Glaucus · 23-01-2009, 18:15

This is going to be good, I wont have any cooking to do other than sticking things in the oven, the peas and pan frying teh scallops. So very good for dinner parties.

Not the best base I've ever done as the local shop had no baking parchment or dried beans. So had to use foil and pasta

Nicely melted together

Add the eggs

Ad the cream, remember cream shoudl have a tablespoon of sugar and a cap full of vanilla extract, or vanilla seeds if you can afford it.

poor into base and allow to set before topping with the rest of the cream.

Top with cream, it could of done with a little more cream. then add some grated choclate to finish, remember to put chocolate in the freezer to make it easier to grate and it melts less.

lostkat · 23-01-2009, 18:23

Good lord, that steak/mushroom/onion concoction looks gorgeous. I am salivating!! The chocolate/marshmallow/heartattack pie looks like it's going to be delicious too. I should really get to making mine now or we won't eat until about 9pm

In my experience, scallops are best slightly undercooked than taking the risk and overcooking them. The big kings need about 60-90 seconds per side in a hot pan. Put them in the pan around the edge like a clock-face, then season them all and turn them in the same order so they get exactly the same amount of time. They should be beautifully golden on each side when you flip them. Mmmmm, bloody love scallops!

Right, time to get cooking

Glaucus · 23-01-2009, 18:34

These are tiny ones from frozen

...

It's been an expensive month with 4 quarterly bills and car insurance. So couldn''t afford much more.. Still i reckon there's 4 or 5 each.

lostkat · 23-01-2009, 19:12

Yeah, I know they're a bit of an indulgence. Would be interested to see how they taste as I've never bought the frozen ones before. Are you going to be cooking them in the sauce or frying them on their own?

23-01-2009, 07:07	#2
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Mmmmm, looks lovely!! Wasn't sure about the pickled onions, but since you're cooking it for an hour or so, I guess all the sharpness will come out of the onions and go into the gravy. Lovely! I also love scallops, so would be interested to see what you end up doing with them. Pics if possible?? Think I'm going to make a nice, simple Chicken & Mushroom pie tonight. We don't normally have pie and I have most of the ingredients anyway, so it'll be a nice change. I'll probably just serve it with steamed veg and mash. Chicken & Mushroom Pie (serves 4-6 - I'll halve it) 1 tbsp vegetable oil 8 skinless boneless chicken thighs 8 rashers smoked streaky bacon , cut into large pieces 1 onion, halved and sliced 250g pack baby button mushrooms handful thyme sprigs 2 tbsp plain flour 400ml chicken stock 200ml milk 500g pack fresh puff pastry , or frozen and defrosted 1 egg, beaten 1. Heat the oil in a large, non-stick frying pan. Season the chicken to taste and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another 3 mins until the onions start to colour. 2. Tip the flour into the pan and cook, stirring, for 1 min. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool. 3. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown __________________ Oooooh Cecil, what have you done?

23-01-2009, 13:35	#3
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	It's been boiling for over 3 hours now. it actually works very well and I've done it before. i have added some maple syrup to this one as it was a little sharp. They do need to be baby pickled onions, the smaller the better. Yep should have pics. Never cooked scallops before, so should be interesting.. __________________

23-01-2009, 13:48	#4
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	As you can see I need to purchase a bigger pan. I had to split it into two pans. After 4 or so hours with a 2nd bottle of red wine added __________________ Last edited by Glaucus; 24-01-2009 at 02:22.

23-01-2009, 15:46	#6
Flibster Moonshine Join Date: Jul 2006 Posts: 3,388	No working oven... Arse. __________________

23-01-2009, 18:15	#7
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	This is going to be good, I wont have any cooking to do other than sticking things in the oven, the peas and pan frying teh scallops. So very good for dinner parties. Not the best base I've ever done as the local shop had no baking parchment or dried beans. So had to use foil and pasta Nicely melted together Add the eggs Ad the cream, remember cream shoudl have a tablespoon of sugar and a cap full of vanilla extract, or vanilla seeds if you can afford it. poor into base and allow to set before topping with the rest of the cream. Top with cream, it could of done with a little more cream. then add some grated choclate to finish, remember to put chocolate in the freezer to make it easier to grate and it melts less. __________________ Last edited by Glaucus; 24-01-2009 at 02:17.

23-01-2009, 15:21	#5
cheets Long Island Iced Tea Join Date: Sep 2008 Posts: 442	http://www.urbandictionary.com/defin...term=pie-eater I like pie

23-01-2009, 18:23	#8
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Good lord, that steak/mushroom/onion concoction looks gorgeous. I am salivating!! The chocolate/marshmallow/heartattack pie looks like it's going to be delicious too. I should really get to making mine now or we won't eat until about 9pm In my experience, scallops are best slightly undercooked than taking the risk and overcooking them. The big kings need about 60-90 seconds per side in a hot pan. Put them in the pan around the edge like a clock-face, then season them all and turn them in the same order so they get exactly the same amount of time. They should be beautifully golden on each side when you flip them. Mmmmm, bloody love scallops! Right, time to get cooking __________________ Oooooh Cecil, what have you done?

23-01-2009, 18:34	#9
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	These are tiny ones from frozen ... It's been an expensive month with 4 quarterly bills and car insurance. So couldn''t afford much more.. Still i reckon there's 4 or 5 each. __________________

23-01-2009, 19:12	#10
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Yeah, I know they're a bit of an indulgence. Would be interested to see how they taste as I've never bought the frozen ones before. Are you going to be cooking them in the sauce or frying them on their own? __________________ Oooooh Cecil, what have you done?

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