Showing posts with label Pies. Show all posts
Showing posts with label Pies. Show all posts

Tuesday, 9 July 2013

Bill's Moroccan Chicken Pie

I invited one of my nieces over for dinner promising her a slow cooked pie but ran out of time so pulled out some good ole Bill Granger Moroccan Chicken Pie instead and it was just as good.

Ingredients
serves 4-6
  • 1/3 cup plain flour
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 750g free range chicken thighs, skinned, boneless, cut into 3cm dice
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2-4 garlic cloves, crushed
  • 2-4 tsp grated ginger
  • 500g butternut pumpkin, peeled, deseeded & cut into small chunks
  • 100g (3/4 cup) dried apricots, roughly chopped
  • 100g (3/4 cup) pitted green olives
  • 375ml (1 1/2 cups) chicken stock
  • 1 tbsp preserved lemon rind, finely chopped
  • 375g puff pastry block or sheet
  • 1 free range egg yolk, lightly beaten
Method
  1. Preheat oven to 180oC.
  2. Combine the flour, cinnamon & turmeric in a bowl and season with sea salt & freshly ground pepper. Toss the chicken to coat, shaking off any excess flour. Place the oil in a large frying pan on a medium-high heat.
  3. Brown the chicken in batches and set aside. Lower heat and add onion, garlic & ginger stirring occasionally for 5 minutes until onion is soft.
  4. Add the chicken back in. Throw in pumpkin, apricots, olives, stock and lemon. Bring to the boil then reduce heat and simmer for 10 minutes.
  5. Remove from the heat and season to taste. Set aside in the fridge until cold.
  6. Add the mixture to the pie dish and roll out the pastry to size. Brush the rim of the dish with egg yolk and cover with pastry pushing down lightly to seal. Brush the pie top with more egg yolk and bake for 35-40 minutes until golden brown. Enjoy! 



Saturday, 15 June 2013

Steak, Guinness & Kidney Pie

Good ole classic steak n kidney pie packed with vegetables and some stout. Takes a few hours to bake but easy to prepare and I made extra pies and froze them so well worth it.

Ingredients
makes 4 individual pies
takes 3 1/2 hours
  • 2 tbsp butter
  • 1 onion, diced
  • 200g kidney (I used lamb), cut into 2cm cubes, make sure you remove the white tubes in the middle
  • 800g beef stew meat, cut into 2cm cubes
  • 1/4 cup all-purpose flour
  • salt & freshly ground pepper
  • 1 small celeriac, remove skin and cut into 2cm cubes
  • 3-4 large carrots, peeled & sliced into thick pieces
  • 2 tbsp fresh thyme leaves, roughly chopped
  • 3 bay leaves
  • 1 can (approx. 400ml) Guinness or other dark beer or stout. I used Moa Imperial Stout - don't forget one for the chef :)
  • 1 1/2 cups beef stock
  • 3 tbsp Worcestershire sauce
  • 1-2 cups mushrooms, depending on size or really how many mushrooms you want to throw in, clean and chop them in half if large
  • 1 large sheet flaky puff pastry - I use Paneton as it's made with all natural ingredients
  • 1 egg, beaten - for the glaze
Method
  1. Preheat oven to 180oC
  2. Melt the butter over a low-medium heat in a large oven proof pot (that has a lid) and saute onion until soft but not browned. 
  3. Mix the steak n kidney in the seasoned flour then add to the pan.
  4. Brown the meat, stirring. Add the vegetables, thyme and bay leaves. Add the beer, stock and Worcestershire sauce. Gently bring to the boil. Cover the pot with the lid askew and place it in the oven.
  5. Bake for 1 1/2 hours, then check the liquid level. Add more stock if required. You can add the mushrooms now. Cover and bake for 1 hour longer.
  6. Dust your counter with flour and roll out pastry so it will cover 4 10oz pie dishes (approx. 1 1/4 cup each). Cut into four pieces.
  7. Fill the pie dishes with the stew, brush edges with the beaten egg. Place the pastry on top and press edges firmly, trim off any excess pastry hanging over the side. Cut a small hole in the centre to allow steam to escape and to prevent the pastry going all soggy.
  8. With any left over pastry cut out leaves or get all creative and make any shape you like and stick them on the pie tops. Finish off by brushing the top with the rest of the beaten egg.
  9. Bake the pie for about 30 minutes or until golden brown and enjoy!

adapted from yvette van boven - Homemade Winter