Last night was pie night thanks to Farrang Reds suggestion.
I haven't made a pie since uni and this is the first time I've used ready made pastry. It was bloody easy and the store bought pastry really took the ball ache out of the whole process.
I wanted to make a few pies, the first one is a meat and potato pie.
Ingredients.
500g Diced Beef
2 Sheets Puff Pastry
1 Onion
2 Potato's
1 1/2 Cups (375ml) Beef Stock
2 tbs Oil
1 1/2 Tbs Gravy powder
1 1/2 Tbs Brown sugar
1 Tbs Dried mixed herbs
1 tsp Paprika
1 tsp Ground Cumin
2 Cloves of Garlic
1 tsp Massaman Curry Paste
2 tsp Soy Sauce
So I started off by sticking on the beef stock on and then browning off the mince and onions.
Then in that little bowl you can see I mixed the gravy powder, brown sugar, paprika, cumin, garlic, massaman and soy sauce. Then I stirred that into the beef stock and then mixed that into the minced beef.
And thats that one pretty much done.Then I'm just going to leave that simmer away whilst I make the next filling.
Chicken & Mushroom Pie
Filling,
1 medium green pepper, sliced
50g/20z button mushrooms
10g/ ½oz butter
400g chicken
1 egg, beaten
Sauce
25g/1oz butter25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
So I started off the same way, put the chicken stock on.
Also I just par steamed some potatoes to go into the meat pie.
And then blanched off the peppers for the chicken pie.
Then I sauteed off the mushrooms and in a new pot made a ruee with the butter and flour and added the cream.
Then in the background I browned off the chicken.
Then added the peppers, mushrooms and chicken to the cream sauce and seasoned with salt and pepper.
Then i just let them simmer for a bit, but not too long as they are going to finish in the oven.
The 3rd Pie was easy because the wife had already made the filling the day before.
Chicken Tikka Massala Pie.
She cooked it by following the instructions I left for her on this thread. https://teakdoor.com/the-kitchen/76651-asian-home-gourmet-3.html (Asian Home Gourmet)
Now its pie time. I'm glad that I bought all three types of puff pastry that I could find.
The best one was the pack of 12 single sheets from Makro, 125bt/6 pies.
2nd best was the roll of pasty (pic above) from Foodland, 60bt/2 pies.
And the one to avoid is the 35bt single sheets from Foodland. They're way too thick. They are probably good though if your going to do one big pie and just have the top crust.
Here the pies are going together nicely. This is a Chicken Tikka one being made.
I had a good little boobie system working so that I'd know which is which.
1 Boobie = Meat Pie
2 Boobies = Chicken and Mushroom
3 Boobies = Chicken Tikka
Then into a pre heated oven of 220c I put the pies in for about 25-30 mins, and they came out looking like this.
The boobie system worked out better than I could have planned. It hadn't occurred to me that this being puff pastry they would rise up and turn into proper little titties. So obvious its genius.
So I served that up with chips, peas and gravy. They were bloody great.
So good in fact that I just cooked up another for lunch today. I've got left over fillings in the fridge, the pastry takes a few mins to defrost and then it takes 2 mins to make a fresh pie.
These are so easy to make and the fillings possibilities are endless.