// API callback
related_results_labels_thumbs({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241"},"updated":{"$t":"2023-08-11T07:00:32.850+01:00"},"category":[{"term":"Baking"},{"term":"Teatime Treats"},{"term":"Chicken"},{"term":"Delicious Mains"},{"term":"vegetables"},{"term":"simple suppers"},{"term":"Cakes"},{"term":"Desserts"},{"term":"Scrummy Snacks"},{"term":"cooking for two"},{"term":"Fruit"},{"term":"Breakfast"},{"term":"quick breads"},{"term":"Cheese"},{"term":"Salads"},{"term":"Elevensies"},{"term":"Meat"},{"term":"pasta"},{"term":"Quick and Easy"},{"term":"holidays"},{"term":"Leftovers"},{"term":"Sauces"},{"term":"Casseroles"},{"term":"Breads"},{"term":"product reviews"},{"term":"Comfort Foods"},{"term":"Traditional"},{"term":"Sandwiches"},{"term":"potatoes"},{"term":"Fabulous Sides"},{"term":"Cheap and Cheerful Mains"},{"term":"family pleasers"},{"term":"Decadent Desserts"},{"term":"simple desserts"},{"term":"Eggs"},{"term":"summer"},{"term":"Chocolate"},{"term":"Soups"},{"term":"muffins"},{"term":"Cookies"},{"term":"fish"},{"term":"Vegetarian"},{"term":"Poultry"},{"term":"Puddings"},{"term":"brunch"},{"term":"healthy options"},{"term":"Cookies and squares"},{"term":"coffee break"},{"term":"side dishes"},{"term":"family favourites"},{"term":"pies and tarts"},{"term":"beef"},{"term":"cookies and bars"},{"term":"simple sauces"},{"term":"meat and potatoes"},{"term":"Celebrations"},{"term":"soups and stews"},{"term":"Pies"},{"term":"cookbook review"},{"term":"Diabetic friendly"},{"term":"Weekends"},{"term":"afternoon tea"},{"term":"seasonal favourites"},{"term":"Dressings"},{"term":"lemon"},{"term":"small batch"},{"term":"Pork"},{"term":"Fruits"},{"term":"Light Suppers"},{"term":"appetizers"},{"term":"for the kids"},{"term":"Product endorsements"},{"term":"autumn"},{"term":"Bacon"},{"term":"Christmas"},{"term":"Recipe Roundup"},{"term":"Cake"},{"term":"Tex Mex"},{"term":"storecupboard suppers"},{"term":"cakes and cookies"},{"term":"cookbookery"},{"term":"cooking for one"},{"term":"apples"},{"term":"turkey"},{"term":"scones"},{"term":"Rice"},{"term":"jams and preserves"},{"term":"yeast breads"},{"term":"Dessert"},{"term":"Winter Warmers"},{"term":"burgers"},{"term":"pastry"},{"term":"Holiday Food"},{"term":"Teatime"},{"term":"breakfast on the go"},{"term":"low fat options"},{"term":"Bread"},{"term":"hot sandwich"},{"term":"nuts"},{"term":"simple sides"},{"term":"tomatoes"},{"term":"dips and spreads"},{"term":"gluten free"},{"term":"Berries"},{"term":"little cakes"},{"term":"simple dishes"},{"term":"Picnics"},{"term":"economical"},{"term":"light lunches"},{"term":"Muffins \u0026 Scones"},{"term":"cakes scrummy snacks"},{"term":"low carb"},{"term":"one dish suppers"},{"term":"pizza"},{"term":"small cakes"},{"term":"British Turkey"},{"term":"Chicken breasts"},{"term":"biscuits"},{"term":"dairy"},{"term":"early autumn"},{"term":"feeding the missionaries"},{"term":"simple side dishes"},{"term":"slow cooking"},{"term":"Curries"},{"term":"nostalgia"},{"term":"Cirio"},{"term":"Sausages"},{"term":"beans and pulses"},{"term":"late summer"},{"term":"Cooking Techniques"},{"term":"Crockpot"},{"term":"Seafresh"},{"term":"Winter Food"},{"term":"simple lunches"},{"term":"cereals"},{"term":"Comfort Food"},{"term":"Easter"},{"term":"Gifts"},{"term":"Old Favourites"},{"term":"Spring"},{"term":"Sunday Lunch"},{"term":"ham"},{"term":"man-food"},{"term":"sides"},{"term":"Air Fryer"},{"term":"Cook-bookery"},{"term":"Dinner parties"},{"term":"Meals of the Week"},{"term":"cinnamon"},{"term":"pancakes"},{"term":"roast dinners"},{"term":"whole grains"},{"term":"Pies and Cakes"},{"term":"The Classics"},{"term":"Tutorials"},{"term":"ginger"},{"term":"lamb"},{"term":"pies and bakes"},{"term":"After School"},{"term":"Big Blue Binder"},{"term":"My Top Fourteen"},{"term":"bananas"},{"term":"foreign delights"},{"term":"giveaways"},{"term":"savoury bakes"},{"term":"Christmas Cookies"},{"term":"Keto"},{"term":"Nigel Slater"},{"term":"Tacos"},{"term":"entertaining"},{"term":"healthy"},{"term":"little indulgences"},{"term":"one dish meals"},{"term":"strawberries"},{"term":"Beverages"},{"term":"Holiday Desserts"},{"term":"Stir fries"},{"term":"candies"},{"term":"comfort foods."},{"term":"dried fruit"},{"term":"mid-week meals"},{"term":"skillet meals"},{"term":"Bread Machine"},{"term":"Irish food"},{"term":"Mary Berry"},{"term":"Pork Chops"},{"term":"Techniques"},{"term":"blueberry"},{"term":"meatballs"},{"term":"oats"},{"term":"pickles and relishes"},{"term":"stuffings"},{"term":"Al Fresco Dining"},{"term":"Blue Moon Treats"},{"term":"Frostings"},{"term":"Mastering the Basics"},{"term":"brownies"},{"term":"oven bakes"},{"term":"savoury breads"},{"term":"Christmas Desserts"},{"term":"Grilling"},{"term":"Guest Post"},{"term":"hotdogs"},{"term":"one pot meals"},{"term":"preserving"},{"term":"pumpkin"},{"term":"store cupboard delights"},{"term":"Betty's Baking Secrets"},{"term":"Book Reviews"},{"term":"British"},{"term":"Diner food"},{"term":"Pot Roasting"},{"term":"Starters"},{"term":"Thanksgiving"},{"term":"cupcakes"},{"term":"family suppers"},{"term":"healthy snacks"},{"term":"low GI"},{"term":"lunch box treats"},{"term":"meats"},{"term":"old fashioned puddings"},{"term":"once in a blue moon treats"},{"term":"sheet pan suppers"},{"term":"small indulgences"},{"term":"vintage recipes"},{"term":"Christmas Baking"},{"term":"cookbooklets"},{"term":"frozen desserts"},{"term":"mains"},{"term":"onions"},{"term":"salmon"},{"term":"traditonal"},{"term":"Cabbage"},{"term":"Soups and Starters"},{"term":"Thrift"},{"term":"Warm Salads"},{"term":"Week Night Savers"},{"term":"healthy alternatives"},{"term":"hearty lunches"},{"term":"husband pleasers"},{"term":"nibbles"},{"term":"peanut butter"},{"term":"school dinners"},{"term":"slow and easy"},{"term":"small bites"},{"term":"thrifty"},{"term":"your five a day"},{"term":"Christmas Dinner"},{"term":"Dr Oetker"},{"term":"Ground Beef"},{"term":"Parties"},{"term":"Roundups"},{"term":"bundt cakes"},{"term":"debbie\u0026andrew's"},{"term":"jam"},{"term":"macaroni"},{"term":"no bake"},{"term":"vegan"},{"term":"waffles"},{"term":"Christmas Lunch"},{"term":"Cooking in Quarantine"},{"term":"French Toast"},{"term":"Froothie"},{"term":"Grains"},{"term":"Honey"},{"term":"Icings"},{"term":"Leerdammer Blogger Challenge"},{"term":"Marmalade"},{"term":"Novelties"},{"term":"Pancake Day"},{"term":"Quick Eats"},{"term":"Scottish food"},{"term":"Tuna"},{"term":"cookies and squares teatime treats"},{"term":"donuts"},{"term":"eddingtons"},{"term":"leftovers. quick and easy suppers"},{"term":"loaves"},{"term":"make ahead"},{"term":"mixes"},{"term":"noodles"},{"term":"rhubarb"},{"term":"seafood"},{"term":"steamed puddings"},{"term":"sugar free"},{"term":"Buffets"},{"term":"Canadian"},{"term":"Candy"},{"term":"Chef Knives Expert"},{"term":"Corn"},{"term":"Fish Society"},{"term":"French Fridays"},{"term":"Gnocchi"},{"term":"Instant Pot"},{"term":"Italian Food"},{"term":"Mackays"},{"term":"Main Courses"},{"term":"Meat Free Mondays"},{"term":"National Marmalade Week"},{"term":"Restaurant reviews"},{"term":"Squash"},{"term":"SundayTimes"},{"term":"Thai"},{"term":"Valentine Treats"},{"term":"Vegetables Vegetarian"},{"term":"cheap and cheeful mains"},{"term":"cheap and cheerful sides"},{"term":"cooking  for two"},{"term":"crumbles"},{"term":"dumplings"},{"term":"elevenses"},{"term":"five a day"},{"term":"grills"},{"term":"healthy eating"},{"term":"hearty suppers"},{"term":"ladies' luncheons"},{"term":"light desserts"},{"term":"oven meals"},{"term":"pub fare"},{"term":"simple dressings"},{"term":"snacks"},{"term":"special treats"},{"term":"sponsered posts"},{"term":"stews"},{"term":"sweet tooth pleasers"},{"term":"BBQ"},{"term":"Chops"},{"term":"Controlling Diabetes"},{"term":"Doughnuts"},{"term":"Egg and dairy free"},{"term":"Father's Day"},{"term":"Frozen treats"},{"term":"GBBO"},{"term":"Halloween"},{"term":"Holiday in Cumbria"},{"term":"Hot Weather Food"},{"term":"Lasagne"},{"term":"Maple"},{"term":"Mexican food"},{"term":"Milk"},{"term":"Mrs Crimbles"},{"term":"Newman's Own"},{"term":"Saving Money"},{"term":"Savoury Puddings"},{"term":"Snack cakes"},{"term":"Sour Dough Bread"},{"term":"Space Grill"},{"term":"St Patrick's Day"},{"term":"Welsh Lamb and Beef"},{"term":"almonds"},{"term":"braises"},{"term":"cherries"},{"term":"coconut"},{"term":"competitions"},{"term":"cookes and squares"},{"term":"giveaway  winner"},{"term":"glazes"},{"term":"gravy"},{"term":"herbs and spices"},{"term":"ice cream"},{"term":"legumes"},{"term":"loafs"},{"term":"low sugar"},{"term":"meatless"},{"term":"mincemeat"},{"term":"occasions and events"},{"term":"oriental"},{"term":"seasonal"},{"term":"spices"},{"term":"tea breads"},{"term":"toasties"},{"term":"tools and techiques"},{"term":"wings"},{"term":"30 Minute Meals"},{"term":"All Time Top Ten Recipes on The English Kitchen"},{"term":"Asparagus"},{"term":"August"},{"term":"Barbeques"},{"term":"Butchers"},{"term":"Chinese Food"},{"term":"Chips"},{"term":"Citrus"},{"term":"Cod"},{"term":"Cookbooks"},{"term":"Easy Meals"},{"term":"Film Reviews"},{"term":"Food for Pets"},{"term":"Hints and Tips"},{"term":"Holiday ready meals"},{"term":"JImmy's Farm"},{"term":"Jubilee Celebrations"},{"term":"Larkrise Cookery"},{"term":"Laughing Cow"},{"term":"Lightened up recipes"},{"term":"MEASUREMENT CONVERSION LIST"},{"term":"Macmillan Cancer Support"},{"term":"Maldon"},{"term":"My Cookbook"},{"term":"Newmans Own"},{"term":"Nova Scotia"},{"term":"Nutella"},{"term":"Oak Cottage Recipe Round Up"},{"term":"Recipes You Should Know By Heart"},{"term":"Round Ups"},{"term":"Scrummy bits"},{"term":"Special Occasions"},{"term":"Sunvil Supper Club"},{"term":"Tassimo"},{"term":"Vanilla"},{"term":"World Cup"},{"term":"baking challenges"},{"term":"brining"},{"term":"broccoli"},{"term":"campfire cookery"},{"term":"challenges"},{"term":"chutney"},{"term":"condiments"},{"term":"eggs. Sandwiches"},{"term":"family"},{"term":"fillings"},{"term":"foil cooking"},{"term":"fresh herbs"},{"term":"granola"},{"term":"hygge"},{"term":"leeks"},{"term":"lemon curd"},{"term":"methods"},{"term":"microwave cooking"},{"term":"mom"},{"term":"party food"},{"term":"raspberries"},{"term":"recipe contests"},{"term":"relishes"},{"term":"restaurant specials"},{"term":"rubs"},{"term":"scrummy snacks. elevenses"},{"term":"shortbread"},{"term":"steak"},{"term":"tinned food"},{"term":"yogurt"},{"term":"#BakingWithBarleycup"},{"term":"#MorrisonsMums\/Dads Love Summer eBook Linky Challenge"},{"term":"#RenshawBakeOff"},{"term":"A Greek Meal"},{"term":"A Savoury Round-up of the Traditional and not so Traditional"},{"term":"A Valentines Day Feast"},{"term":"Actifry"},{"term":"Age UK"},{"term":"All my Pancake Recipes"},{"term":"Amy's Kitchen"},{"term":"Argos"},{"term":"Asian"},{"term":"At Your Request"},{"term":"Bake Sales"},{"term":"Baking videos"},{"term":"Balsajo Black Garlic"},{"term":"Barbecue"},{"term":"Beautiful Book Company"},{"term":"Birthdays"},{"term":"Biscotti"},{"term":"Bonfire Night"},{"term":"British Food"},{"term":"Cadbury"},{"term":"Cake Bakery"},{"term":"Capricorn Somerset Goats Cheese"},{"term":"Caring for Your knives"},{"term":"Chadwicks"},{"term":"Cheese."},{"term":"Children"},{"term":"Cinco de Mayo"},{"term":"Cobblers"},{"term":"Come Dine With Me Blogging Event 2012"},{"term":"Cookbooklets Christmas Offer 2016"},{"term":"Cooking at the Manor"},{"term":"Cookng for Two"},{"term":"Curry Week"},{"term":"Day Of The Girl"},{"term":"Degustabox"},{"term":"Deli Kitchen"},{"term":"Delicious Mains="},{"term":"Denby"},{"term":"Dietbon"},{"term":"Dr. Oetker"},{"term":"English Provender Co"},{"term":"Farmer's Choice"},{"term":"Fast Food"},{"term":"Finalist Announcement"},{"term":"Finger Foods"},{"term":"Fish and Chips"},{"term":"Focaccia"},{"term":"Food and Blogging in General"},{"term":"Food memories"},{"term":"Fun"},{"term":"Game"},{"term":"Gift Hampers"},{"term":"Guy Fawkes"},{"term":"Harrods"},{"term":"Hello Fresh"},{"term":"Home Tour"},{"term":"Honest Herbal Teas"},{"term":"How to Build a Better Salad"},{"term":"How to Cook the steak perfectly"},{"term":"How to brew the perfect cup of tea"},{"term":"Hugh Fearnley-Whittingstall"},{"term":"Hungarian"},{"term":"Indian"},{"term":"Infographics"},{"term":"Insta Pot"},{"term":"Jamie Oliver"},{"term":"Jamie Oliver's Kitchen Kit"},{"term":"Japanese"},{"term":"Jules Clancy"},{"term":"Knorr Flavour Pot Challenge"},{"term":"Le Creuset Challenge"},{"term":"Leerdammer Toastie Challenge"},{"term":"Lets Talk Turkey"},{"term":"MY BOOK"},{"term":"Madhur Jaffrey"},{"term":"Make A Wish"},{"term":"March Grocery Haul"},{"term":"Meat Roasting"},{"term":"Miso"},{"term":"Mocktails"},{"term":"Mornflake Seed to Bowl"},{"term":"Morning Hacks"},{"term":"Morphy's Innovator"},{"term":"Mother's Day"},{"term":"Muffins 101"},{"term":"Munchy Seeds"},{"term":"National Chocolate Week"},{"term":"National Picnic Week"},{"term":"New Prince"},{"term":"Nibbles and Novels"},{"term":"Nigella"},{"term":"North East"},{"term":"Ocado Irish Shop"},{"term":"Olive Oil"},{"term":"Oreo"},{"term":"Organic September"},{"term":"Pampered Chef"},{"term":"Panasonic"},{"term":"Peppadew"},{"term":"Perfect Soft Boiled Eggs"},{"term":"Perfect boiled eggs"},{"term":"Pizza Express"},{"term":"Places to shop"},{"term":"Plan UK"},{"term":"Popovers"},{"term":"Pot Pie"},{"term":"Potatoes 101"},{"term":"Poutine Chips"},{"term":"Prawns"},{"term":"Prestat"},{"term":"Pretty Nostalgic"},{"term":"Proper Kitchen Management"},{"term":"Rachel's Organic"},{"term":"Recipe challenges. Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/pies+and+bakes?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/pies%20and%20bakes"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"16"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1138644268497934807"},"published":{"$t":"2021-06-07T08:00:00.110+01:00"},"updated":{"$t":"2021-06-07T08:00:00.303+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for one"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"}],"title":{"type":"text","$t":"Chicken Pot Pie for One"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-eYbLY7CUyDM\/YL0CUxgTa9I\/AAAAAAADQWs\/RMi4GTdHj98Fbtfy-hfBGVybn7bkzHB1ACLcBGAsYHQ\/s3097\/IMG_0190%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3077\" data-original-width=\"3097\" height=\"636\" src=\"https:\/\/1.bp.blogspot.com\/-eYbLY7CUyDM\/YL0CUxgTa9I\/AAAAAAADQWs\/RMi4GTdHj98Fbtfy-hfBGVybn7bkzHB1ACLcBGAsYHQ\/w640-h636\/IMG_0190%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EChicken Pot Pie. There is nothing that brings to mind the picture of comfort, family and Home-Sweet-Home more than Chicken Pot Pie.\u0026nbsp; Just the thought of an old fashioned chicken pot pie recipe can get our taste buds to tingling!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you are a small family, an empty nester or a singleton all on your own, you may think that having a homemade chicken pot pie is no longer in your future.\u0026nbsp; That you will be relegated to eat nothing for the rest of your days, but frozen single sized pot pies that never quite live up to your dreams and leave you wanting more.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-5gg5BtT_jYI\/YL0CGRCOE8I\/AAAAAAADQWk\/xrCDU5CDk58bFemWmXBTNf-Cgwl2MkrPgCLcBGAsYHQ\/s3194\/IMG_0188%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3194\" data-original-width=\"3075\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-5gg5BtT_jYI\/YL0CGRCOE8I\/AAAAAAADQWk\/xrCDU5CDk58bFemWmXBTNf-Cgwl2MkrPgCLcBGAsYHQ\/w616-h640\/IMG_0188%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"616\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThat is not to say that there is anything wrong with frozen chicken pot pies.\u0026nbsp; Some of them are actually quite good, but there is not a one that can quite come up to the deliciousness of a nice homemade one!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOf course you could make a full sized pot pie and break it down into four single pies, eating one now and freezing three for later. If you are like me however, your freezer space is probably quite limited.\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-E2CQMYCTSaM\/YL0B-rT6WYI\/AAAAAAADQWg\/eg7xiJkEg_s7Fvo6aXvgUAhubcHuLXDrgCLcBGAsYHQ\/s3418\/IMG_0186%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3418\" data-original-width=\"3264\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-E2CQMYCTSaM\/YL0B-rT6WYI\/AAAAAAADQWg\/eg7xiJkEg_s7Fvo6aXvgUAhubcHuLXDrgCLcBGAsYHQ\/w612-h640\/IMG_0186%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"612\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAll I have at the moment is the freezer section on the top of my refrigerator. Hardly ideal or large enough to hold very much really.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EToday I decided that I was going to make myself a chicken pot pie sized just for one. For me, and that it was going to be a chicken pot pie that lived up to every dream of pot pie I have ever had!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-r8HmTniVEmQ\/YL0B4ZVR9xI\/AAAAAAADQWU\/-c4bpCwCccwUQtzmU-9IgQtNWpd_Q3kMwCLcBGAsYHQ\/s3390\/IMG_0184%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3320\" data-original-width=\"3390\" height=\"626\" src=\"https:\/\/1.bp.blogspot.com\/-r8HmTniVEmQ\/YL0B4ZVR9xI\/AAAAAAADQWU\/-c4bpCwCccwUQtzmU-9IgQtNWpd_Q3kMwCLcBGAsYHQ\/w640-h626\/IMG_0184%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy mother made the best pot pies.\u0026nbsp; Whenever we had a roast dinner of any kind, we could be pretty certain that some of the leftovers and the gravy would be made into a pot pie.\u0026nbsp; They were delicious.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAs delicious as they were however, all of us got really excited when my mom bought us good frozen pot pies. (not the cheap ones) There was something about that tender chicken meat and those vegetables in that creamy white gravy that sang the song of our pot pie loving hearts!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EjUWHiMzVNc\/YL0Br1RkbCI\/AAAAAAADQWM\/kpAvmjDrFEMgtYDyY0Uarp39THvHssBRACLcBGAsYHQ\/s4221\/IMG_0183%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3635\" data-original-width=\"4221\" height=\"552\" src=\"https:\/\/1.bp.blogspot.com\/-EjUWHiMzVNc\/YL0Br1RkbCI\/AAAAAAADQWM\/kpAvmjDrFEMgtYDyY0Uarp39THvHssBRACLcBGAsYHQ\/w640-h552\/IMG_0183%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAm I wrong?\u0026nbsp; Isn't there something about a good quality frozen pot pie (say a Stouffler's) that is incredibly delicious?\u0026nbsp; Probably about the worst thing I could say about them is not enough chicken or vegetables.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI wanted to recreate that, and to recreate it just for me. However, I wanted a thick and creamy white sauce, filled with \u003Ci\u003Elots \u003C\/i\u003Eof tender pieces of chicken breast and vegetables.\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-C-89URQC_M8\/YL0BlZ70OSI\/AAAAAAADQWE\/tlqgD1MwTU8jRfyZogdUklj2XPyqG3jrACLcBGAsYHQ\/s3661\/IMG_0182%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3296\" data-original-width=\"3661\" height=\"576\" src=\"https:\/\/1.bp.blogspot.com\/-C-89URQC_M8\/YL0BlZ70OSI\/AAAAAAADQWE\/tlqgD1MwTU8jRfyZogdUklj2XPyqG3jrACLcBGAsYHQ\/w640-h576\/IMG_0182%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI also wanted a tender and flaky crust that was both pleasing to the eye and to the tongue.\u0026nbsp; \u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/01\/french-canadian-salmon-pie.html\" rel=\"nofollow\" target=\"_blank\"\u003EMy butter\/lard pastry\u003C\/a\u003E\u003C\/b\u003E is the best pastry going. (scroll down the page of the link for the recipe)\u0026nbsp; I didn't want to have to make a full recipe of it however, just to top a single serve pot pie.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI managed to reduce the quantities to make a beautiful butter\/lard pastry topping that was perfectly sized for my single serve pie.\u0026nbsp; This is the BEST pastry.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-73VgAvaGNiQ\/YL0BpG9oeWI\/AAAAAAADQWI\/WhVMfYHRdf8IEIhVhevaWM14EKZqcDEQACLcBGAsYHQ\/s4252\/IMG_0181%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3689\" data-original-width=\"4252\" height=\"556\" src=\"https:\/\/1.bp.blogspot.com\/-73VgAvaGNiQ\/YL0BpG9oeWI\/AAAAAAADQWI\/WhVMfYHRdf8IEIhVhevaWM14EKZqcDEQACLcBGAsYHQ\/w640-h556\/IMG_0181%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is flaky and butter, melts in your mouth . . .\u0026nbsp; and at the same time crisp edged.\u0026nbsp; I love, LOVE it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOf course you could use a small amount of a store purchased pastry or even puff pastry.\u0026nbsp; For me, however, it had to be my butter\/lard pastry.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WJo9BijVIwE\/YL0BOL08KzI\/AAAAAAADQVw\/Lfwv5pLncUMU4J3HBlDOWe6XZjQpZJpYwCLcBGAsYHQ\/s4069\/IMG_0180%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3852\" data-original-width=\"4069\" height=\"606\" src=\"https:\/\/1.bp.blogspot.com\/-WJo9BijVIwE\/YL0BOL08KzI\/AAAAAAADQVw\/Lfwv5pLncUMU4J3HBlDOWe6XZjQpZJpYwCLcBGAsYHQ\/w640-h606\/IMG_0180%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ERemember those chickens I bought and cut up for freezing?\u0026nbsp; I used one of the breasts to make this pie.\u0026nbsp; It was sufficient enough to give me plenty of chicken and even some stock for the gravy\/sauce.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EChicken with the skin and bone will give you the nicest flavored stock, no stock cubes needed.\u0026nbsp; And it is really very easy and quick to make. Just follow my instructions and you will end up with perfectly cooked, juicy chicken breast meat and beautifully flavored stock.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-YTUh2iAmYjQ\/YL0BPQKZkeI\/AAAAAAADQV0\/LoaeEY4TWB8FXxTYe53kqIDD6aIjzSbnwCLcBGAsYHQ\/s4746\/IMG_0179%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3742\" data-original-width=\"4746\" height=\"504\" src=\"https:\/\/1.bp.blogspot.com\/-YTUh2iAmYjQ\/YL0BPQKZkeI\/AAAAAAADQV0\/LoaeEY4TWB8FXxTYe53kqIDD6aIjzSbnwCLcBGAsYHQ\/w640-h504\/IMG_0179%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe pies of my childhood were filled with peas, carrots, corn and green beans. Never any potato, unless my mom had made them.\u0026nbsp; I know I could have used a few tablespoons of frozen mixed vegetables for this which would have worked great.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI didn't have any however, so I cooked a small quantity of carrot and added some frozen peas, corn and chopped green beans.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-d5VslenrU4k\/YL0BJcKbz3I\/AAAAAAADQVs\/kTxvPXJ9sOs8qKHAFS_hWpo6hB6gdFM_ACLcBGAsYHQ\/s4197\/IMG_0178%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3724\" data-original-width=\"4197\" height=\"568\" src=\"https:\/\/1.bp.blogspot.com\/-d5VslenrU4k\/YL0BJcKbz3I\/AAAAAAADQVs\/kTxvPXJ9sOs8qKHAFS_hWpo6hB6gdFM_ACLcBGAsYHQ\/w640-h568\/IMG_0178%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe sauce is your basic cream sauce, broken down to make only 1\/2 cup in total of sauce.\u0026nbsp; \u0026nbsp;You start by sautéing a small amount of onion and celery in some butter, just to soften it.\u0026nbsp; You don't want it to brown.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EInto that you add an equal amount of flour.\u0026nbsp; Cook for a minute to cook out the flour taste and then whisk in a small amount of stock and milk. Equal amounts.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iJDwSwH9YFY\/YL0AubUxqVI\/AAAAAAADQVU\/SzpVWZbMV-sWTV09AVHtnflQs1l4Jo10QCLcBGAsYHQ\/s3478\/IMG_0175%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"2657\" data-original-width=\"3478\" height=\"488\" src=\"https:\/\/1.bp.blogspot.com\/-iJDwSwH9YFY\/YL0AubUxqVI\/AAAAAAADQVU\/SzpVWZbMV-sWTV09AVHtnflQs1l4Jo10QCLcBGAsYHQ\/w640-h488\/IMG_0175%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EA tiny bit of seasoning, some summer savory and you end up with a sauce that is very reminiscent of those pies of our childhoods.\u0026nbsp; Rich, creamy, delicious.\u0026nbsp; Not too thick, not too thin.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI stirred the chicken and vegetables into that (well drained of course) to make a beautiful, perfectly sized, ample filling for my pie.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis got put into my one sole surviving blue cup.\u0026nbsp; I had quite a number of pretty large cups that I could use to bake pies in. Unfortunately, this is the only one that made the journey over from the UK unscathed.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sqvtZzWyIA0\/YL0Afi6FuKI\/AAAAAAADQVE\/hsreZ7h33BESw0_W2KKS2crZHGzzCrPogCLcBGAsYHQ\/s3294\/IMG_0172%2B%25282%2529.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3105\" data-original-width=\"3294\" height=\"604\" src=\"https:\/\/1.bp.blogspot.com\/-sqvtZzWyIA0\/YL0Afi6FuKI\/AAAAAAADQVE\/hsreZ7h33BESw0_W2KKS2crZHGzzCrPogCLcBGAsYHQ\/w640-h604\/IMG_0172%2B%25282%2529.JPG\" title=\"Chicken Pot Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI lost the pretty blue plates that matched as well, but never mind. Its only stuff and you can't take it with you, plus it makes this one even more precious and beloved.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI rolled out the pastry, set it on top and fluted it all around very prettily.\u0026nbsp; I thought it was pretty anyways.\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FWLT18gx31A\/YL0CdeXXZrI\/AAAAAAADQWw\/4lBHx_l8koUuEVMzRlYLudWf6DYTwP35gCLcBGAsYHQ\/s3408\/cover%2Bpie.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3408\" data-original-width=\"3318\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-FWLT18gx31A\/YL0CdeXXZrI\/AAAAAAADQWw\/4lBHx_l8koUuEVMzRlYLudWf6DYTwP35gCLcBGAsYHQ\/w624-h640\/cover%2Bpie.JPG\" title=\"Chicken Pot Pie\" width=\"624\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETwenty minutes later I was rewarded with a delicious pot pie just for moi!\u0026nbsp; The filling was really wonderful, rich, creamy and filled with plenty of\u0026nbsp; tender chicken and vegetables.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe crust was golden brown on the edges, flaky and short textured.\u0026nbsp; I don't know about you, but I call this a result!\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-CJY1budf4Uk\/YL0CfDKVXVI\/AAAAAAADQW0\/YeiUNbmY5vQCduG8hEWtWdxrVxbyB9avgCLcBGAsYHQ\/s4465\/best%2Bcover%2Bpie.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken Pot Pie\" border=\"0\" data-original-height=\"3517\" data-original-width=\"4465\" height=\"504\" src=\"https:\/\/1.bp.blogspot.com\/-CJY1budf4Uk\/YL0CfDKVXVI\/AAAAAAADQW0\/YeiUNbmY5vQCduG8hEWtWdxrVxbyB9avgCLcBGAsYHQ\/w640-h504\/best%2Bcover%2Bpie.JPG\" title=\"Chicken Pot Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt really didn't take an awful lot of effort\u0026nbsp; and was fabulously tasty.\u0026nbsp; All natural ingredients.\u0026nbsp; Hand crafted with not a preservative in sight.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy pot pie craving has been sated for the immediate future . . .\u0026nbsp; at least until I am craving one again. Its nice to know that with only the tiniest bit of time and effort I can have something much more delicious than a frozen pie, and perfectly sized just for me.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-r8HmTniVEmQ\/YL0B4ZVR9xI\/AAAAAAADQWU\/-c4bpCwCccwUQtzmU-9IgQtNWpd_Q3kMwCLcBGAsYHQ\/w640-h626\/IMG_0184%2B%25282%2529.JPG\",\"name\":\"Chicken Pot Pie (for one)\",\"prepTime\":\"PT20M\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT40M\",\"description\":\"You may think that because you are only one you can't enjoy a lovely chicken pot pie that is homemade. Not true. This pie is delicious, easy to make and perfectly sized just for you!\",\"yield\":\"1\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 small, bone in, skin on, chicken breast\",\"cold water to cover\",\"1\/2 medium sized carrot\",\"1\/2 small onion, peeled\",\"1 6-inch piece of celery with the leaves \",\"1 tsp salt\",\"1\/2 tsp black peppercorns\",\"1\/2 small bay leaf\",\"1\/2 medium sized carrot, peeled and cubed\",\"2 TBS frozen peas\",\"2 TBS frozen corn\",\"4 whole green beans sliced into 1\/2 inch lengths\",\"1\/2  TBS butter\",\"1\/2  TBS flour\",\"1 TBS minced onion\",\"1 TBS minced celery\",\"1\/4 cup (60ml)chicken stock\",\"1\/4 cup (60ml) milk\",\"salt and black pepper to taste\",\"1\/4 tsp summer savory\",\"3 TBS all purpose plain flour\",\"1\/4 tsp salt\",\"1 (1\/2-inch) cube of cold butter\",\"1 (1\/2-inch) cube of cold lard\",\"1 tsp ice water (or as needed)\"],\"recipeInstructions\":[\"First cook your chicken. Put the chicken breast into a saucepan along with the other ingredients and just barely cover with cold water.  \",\"Bring to the boil, then simmer, covered.  Simmer for 10 to 15 minutes, until cooked through and the juices run clear.  Remove from the heat and remove the chicken from the saucepan, setting it aside to cool.  \",\"Reserve 1\/4 cup (60ml) of the stock it cooked in, discarding the remainder. \",\"Add your carrot to a small saucepan of boiling water, cook until crispy tender.  Add the frozen vegetables. Remove from the heat and set aside for a few minutes, then drain well and cool.\",\"For the sauce, melt the butter in a saucepan.  Add the onion and celery.  Cook over low heat to soften, stirring frequently.  Do not allow to brown.\",\"Whisk in the flour.  Mix together the stock and milk. Slowly whisk this into the flour\/butter mixture.  Cook over medium heat, whisking constantly until the mixture comes to the boil and thickens.  Leave to simmer for several minutes.  Add the salt, pepper and summer savoury.  Taste and adjust seasoning as necessary. Keep warm.\",\"Remove the chicken from the bone, discarding both the bone and the skin. Cut into 1\/2 inch cubes.  Put into a bowl along with the cooked and drained vegetables.  Pour the sauce over top and mix well to combine.\",\"Pour this mixture into a small oven-proof dish capable of holding it all and place the dish onto a small baking sheet.\",\"Preheat the oven to 400*F\/200*C\/ gas mark 6.\",\"Measure the flour and salt for the pastry into a bowl.  Drop in the butter and lard and rub it in with your fingertips until the mixture resembles coarse sand.  Stir in the water (you may need extra) to make a soft dough.\",\"Tip the dough out onto a lightly floured board and shape into a flat round, then roll out  with a rolling pin, 1\/4 inch thick to a round large enough to cover your baking dish.\",\"Place the pastry on top of the filling in the dish and crimp the edges all around.  Vent in a few places with a knife.\",\"Bake in the preheated oven for about 20 minutes, or until the pastry is golden brown and the filling is bubbling.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4622999364658\" data-ccmcardnum=\"2\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Chicken Pot Pie (for one)\" draggable=\"false\" src=\"https:\/\/1.bp.blogspot.com\/-r8HmTniVEmQ\/YL0B4ZVR9xI\/AAAAAAADQWU\/-c4bpCwCccwUQtzmU-9IgQtNWpd_Q3kMwCLcBGAsYHQ\/w640-h626\/IMG_0184%2B%25282%2529.JPG\" title=\"Chicken Pot Pie (for one)\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\" style=\"color: black;\"\u003EChicken Pot Pie (for one)\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E1\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 40 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EYou may think that because you are only one you can't enjoy a lovely chicken pot pie that is homemade. Not true. This pie is delicious, easy to make and perfectly sized just for you!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the chicken:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 small, bone in, skin on, chicken breast\u003C\/li\u003E\u003Cli\u003Ecold water to cover\u003C\/li\u003E\u003Cli\u003E1\/2 medium sized carrot\u003C\/li\u003E\u003Cli\u003E1\/2 small onion, peeled\u003C\/li\u003E\u003Cli\u003E1 6-inch piece of celery with the leaves\u0026nbsp;\u003C\/li\u003E\u003Cli\u003E1 tsp salt\u003C\/li\u003E\u003Cli\u003E1\/2 tsp black peppercorns\u003C\/li\u003E\u003Cli\u003E1\/2 small bay leaf\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the vegetables:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/2 medium sized carrot, peeled and cubed\u003C\/li\u003E\u003Cli\u003E2 TBS frozen peas\u003C\/li\u003E\u003Cli\u003E2 TBS frozen corn\u003C\/li\u003E\u003Cli\u003E4 whole green beans sliced into 1\/2 inch lengths\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the sauce:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/2\u0026nbsp; TBS butter\u003C\/li\u003E\u003Cli\u003E1\/2\u0026nbsp; TBS flour\u003C\/li\u003E\u003Cli\u003E1 TBS minced onion\u003C\/li\u003E\u003Cli\u003E1 TBS minced celery\u003C\/li\u003E\u003Cli\u003E1\/4 cup (60ml)chicken stock\u003C\/li\u003E\u003Cli\u003E1\/4 cup (60ml) milk\u003C\/li\u003E\u003Cli\u003Esalt and black pepper to taste\u003C\/li\u003E\u003Cli\u003E1\/4 tsp summer savory\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the pastry:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E3 TBS all purpose plain flour\u003C\/li\u003E\u003Cli\u003E1\/4 tsp salt\u003C\/li\u003E\u003Cli\u003E1 (1\/2-inch) cube of cold butter\u003C\/li\u003E\u003Cli\u003E1 (1\/2-inch) cube of cold lard\u003C\/li\u003E\u003Cli\u003E1 tsp ice water (or as needed)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EFirst cook your chicken. Put the chicken breast into a saucepan along with the other ingredients and just barely cover with cold water.\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EBring to the boil, then simmer, covered.\u0026nbsp; Simmer for 10 to 15 minutes, until cooked through and the juices run clear.\u0026nbsp; Remove from the heat and remove the chicken from the saucepan, setting it aside to cool.\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EReserve 1\/4 cup (60ml) of the stock it cooked in, discarding the remainder.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EAdd your carrot to a small saucepan of boiling water, cook until crispy tender.\u0026nbsp; Add the frozen vegetables. Remove from the heat and set aside for a few minutes, then drain well and cool.\u003C\/li\u003E\u003Cli\u003EFor the sauce, melt the butter in a saucepan.\u0026nbsp; Add the onion and celery.\u0026nbsp; Cook over low heat to soften, stirring frequently.\u0026nbsp; Do not allow to brown.\u003C\/li\u003E\u003Cli\u003EWhisk in the flour.\u0026nbsp; Mix together the stock and milk. Slowly whisk this into the flour\/butter mixture.\u0026nbsp; Cook over medium heat, whisking constantly until the mixture comes to the boil and thickens.\u0026nbsp; Leave to simmer for several minutes.\u0026nbsp; Add the salt, pepper and summer savoury.\u0026nbsp; Taste and adjust seasoning as necessary. Keep warm.\u003C\/li\u003E\u003Cli\u003ERemove the chicken from the bone, discarding both the bone and the skin. Cut into 1\/2 inch cubes.\u0026nbsp; Put into a bowl along with the cooked and drained vegetables.\u0026nbsp; Pour the sauce over top and mix well to combine.\u003C\/li\u003E\u003Cli\u003EPour this mixture into a small oven-proof dish capable of holding it all and place the dish onto a small baking sheet.\u003C\/li\u003E\u003Cli\u003EPreheat the oven to 400*F\/200*C\/ gas mark 6.\u003C\/li\u003E\u003Cli\u003EMeasure the flour and salt for the pastry into a bowl.\u0026nbsp; Drop in the butter and lard and rub it in with your fingertips until the mixture resembles coarse sand.\u0026nbsp; Stir in the water (you may need extra) to make a soft dough.\u003C\/li\u003E\u003Cli\u003ETip the dough out onto a lightly floured board and shape into a flat round, then roll out\u0026nbsp; with a rolling pin, 1\/4 inch thick to a round large enough to cover your baking dish.\u003C\/li\u003E\u003Cli\u003EPlace the pastry on top of the filling in the dish and crimp the edges all around.\u0026nbsp; Vent in a few places with a knife.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for about 20 minutes, or until the pastry is golden brown and the filling is bubbling.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\" style=\"color: white;\"\u003E\u003Cdiv class=\"ccm-instagram-icon\" style=\"color: white;\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section\u003Ebr,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='2'] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum='2'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='2'] .ccm-btns-wrapper{position:absolute;top:15px;right:0;}[data-ccmcardnum='2'] #ccm-printbutton{height:40px;font-weight:700;background:#6672E5;text-transform:uppercase;border-bottom-left-radius:50px;border-top-left-radius:50px;}[data-ccmcardnum='2'] .ccm-name{text-align:center!important;margin:40px 0 20px!important;text-transform:capitalize;}[data-ccmcardnum='2'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center;}[data-ccmcardnum='2'] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum='2'] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum='2'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}\u003C\/style\u003E\u003Clink href=\"https:\/\/cdn.recipesgenerator.com\/jPQovFeJmpgtseszCCoZeWhwvUm1\/styles.css?v=1623000423245\" rel=\"stylesheet\"\u003E\u003C\/link\u003E\u003Cscript class=\"ccm-card-script\"\u003Evar ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open(\"\", \"printwin\"); } else { ccmPrintWin.close(); ccmPrintWin = window.open(\"\", \"printwin\"); } var d = ccmPrintWin.document; d.querySelector(\"body\").innerHTML = btn.closest(\".ccm-card\").outerHTML; if (id == \"ccm-printWithoutImage\") { d.querySelector(\".ccm-image\").remove(); } var n = d.createElement(\"style\"); n.innerHTML = document.querySelector(\".ccm-card-styles\").innerHTML + \"body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}\"; d.querySelector(\"head\").appendChild(n);ccmPrintWin.print();}if(id === \"ccm-printbutton\"){var po = btn.closest(\".ccm-wrapper\").querySelector(\".ccm-print-options\"); po ? po.classList.toggle(\"ccm-show\"):ccmprNow();}else{ccmprNow();}}window.addEventListener(\"DOMContentLoaded\", function () {for(var h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1623000423245\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003Cscript class=\"ccm-card-u-script\" src=\"https:\/\/cdn.recipesgenerator.com\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js?v=1623000423245\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-00bJZDuqq_U\/YL0FnUnvJqI\/AAAAAAADQXE\/9jXuGa-XoaMMC8oInJmPdTARZVIxjOadwCLcBGAsYHQ\/s3106\/end%2Bpot%2Bpie.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"\" border=\"0\" data-original-height=\"2708\" data-original-width=\"3106\" src=\"https:\/\/1.bp.blogspot.com\/-00bJZDuqq_U\/YL0FnUnvJqI\/AAAAAAADQXE\/9jXuGa-XoaMMC8oInJmPdTARZVIxjOadwCLcBGAsYHQ\/s600\/end%2Bpot%2Bpie.JPG\" width=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #ef9d87; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; outline: none; text-align: justify; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1138644268497934807\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/06\/chicken-pot-pie-for-one.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1138644268497934807"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1138644268497934807"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/06\/chicken-pot-pie-for-one.html","title":"Chicken Pot Pie for One"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-eYbLY7CUyDM\/YL0CUxgTa9I\/AAAAAAADQWs\/RMi4GTdHj98Fbtfy-hfBGVybn7bkzHB1ACLcBGAsYHQ\/s72-w640-h636-c\/IMG_0190%2B%25282%2529.JPG","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1779276098285952944"},"published":{"$t":"2020-07-25T04:00:00.001+01:00"},"updated":{"$t":"2020-12-03T10:07:31.464+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"}],"title":{"type":"text","$t":"Lemon Blueberry Turnovers"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-VkuSUwjbzfo\/XxrYeN96qfI\/AAAAAAAC-oc\/toRpwPon5tAgFQWpqepzymxTlN7C9BHNACLcBGAsYHQ\/s1600\/Cover%2Bturnover.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1183\" data-original-width=\"1600\" height=\"472\" src=\"https:\/\/1.bp.blogspot.com\/-VkuSUwjbzfo\/XxrYeN96qfI\/AAAAAAAC-oc\/toRpwPon5tAgFQWpqepzymxTlN7C9BHNACLcBGAsYHQ\/w640-h472\/Cover%2Bturnover.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nLemon Blueberry Turnovers . . .\u0026nbsp; is there any more delicious flavour combination on the earth than the combination of lemon and blueberry??\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I think not\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-btWSPSYVc5w\/XxrYlYpE_KI\/AAAAAAAC-og\/WYyuPYT1kvUgHCDiU8txl-rV6nai5-U8gCLcBGAsYHQ\/s1600\/IMG_4680.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1171\" data-original-width=\"1600\" height=\"467\" src=\"https:\/\/1.bp.blogspot.com\/-btWSPSYVc5w\/XxrYlYpE_KI\/AAAAAAAC-og\/WYyuPYT1kvUgHCDiU8txl-rV6nai5-U8gCLcBGAsYHQ\/w640-h467\/IMG_4680.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCombine that with flaky buttery puff pastry and you have a marriage made in heaven!\u0026nbsp; This is the perfect time of year to be enjoying blueberry treats!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhat is a turnover but a little pie, and these ones are so easy to make!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-dM1TOus4d7Y\/XxrYrmDDwBI\/AAAAAAAC-oo\/HzyBOkvFz2kv67EldzwM720Ss84uvNr2ACLcBGAsYHQ\/s1600\/IMG_4682.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1460\" data-original-width=\"1600\" height=\"581\" src=\"https:\/\/1.bp.blogspot.com\/-dM1TOus4d7Y\/XxrYrmDDwBI\/AAAAAAAC-oo\/HzyBOkvFz2kv67EldzwM720Ss84uvNr2ACLcBGAsYHQ\/w640-h581\/IMG_4682.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe filling is very simple to make and they cook in literally minutes, which makes them perfect for the summer months when you don't want to be heating up the kitchen!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI’m all for easy. How about you?\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6uQejBac_LU\/XxrYyOeAIjI\/AAAAAAAC-ow\/8lGZFCkvDBgxYMVGvBoSjQeg5nniOICNgCLcBGAsYHQ\/s1600\/IMG_4684.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1315\" data-original-width=\"1600\" height=\"523\" src=\"https:\/\/1.bp.blogspot.com\/-6uQejBac_LU\/XxrYyOeAIjI\/AAAAAAAC-ow\/8lGZFCkvDBgxYMVGvBoSjQeg5nniOICNgCLcBGAsYHQ\/w640-h523\/IMG_4684.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou only need a few ingredients as well. Puff pastry. Blueberries. Bueberry Jam. Lemon Curd.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;Plus an egg wash to brush over and seal the edges.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-cXco7YUEFlE\/XxrYzoEE_3I\/AAAAAAAC-o0\/BA7WpbjrXU4W5Ru9NHQl5VyV8ZdqYCBWQCLcBGAsYHQ\/s1600\/IMG_4685.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1118\" data-original-width=\"1600\" height=\"445\" src=\"https:\/\/1.bp.blogspot.com\/-cXco7YUEFlE\/XxrYzoEE_3I\/AAAAAAAC-o0\/BA7WpbjrXU4W5Ru9NHQl5VyV8ZdqYCBWQCLcBGAsYHQ\/w640-h445\/IMG_4685.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe glaze is simple as well, just icing sugar and lemon juice\u0026nbsp; . . .\u0026nbsp; perfect.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Bno6CXxCbzg\/XxrY30xue-I\/AAAAAAAC-o8\/S2zAseC5DgwlzS2F87Y7njSCKwNZfgtnQCLcBGAsYHQ\/s1600\/IMG_4686.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1312\" data-original-width=\"1600\" height=\"523\" src=\"https:\/\/1.bp.blogspot.com\/-Bno6CXxCbzg\/XxrY30xue-I\/AAAAAAAC-o8\/S2zAseC5DgwlzS2F87Y7njSCKwNZfgtnQCLcBGAsYHQ\/w640-h523\/IMG_4686.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI always have puff pastry in the freezer and lemon curd in the refrigerator. I also always have blueberry jam. I use Bonne Maman . . .\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWild Blueberry Jam . . . it reminds me of home.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-j4b2b6V7IhU\/XxrY7vLkkDI\/AAAAAAAC-pE\/tjD1YlTKyTQGzS2cOnJOdzW_NHB4zVkOQCLcBGAsYHQ\/s1600\/IMG_4687.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1289\" data-original-width=\"1600\" height=\"514\" src=\"https:\/\/1.bp.blogspot.com\/-j4b2b6V7IhU\/XxrY7vLkkDI\/AAAAAAAC-pE\/tjD1YlTKyTQGzS2cOnJOdzW_NHB4zVkOQCLcBGAsYHQ\/w640-h514\/IMG_4687.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI spent many a summer bent down low picking wild blueberries for my mother. Hot and painstaking work. They grow low to the ground.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt takes quite a few to fill a bucket, but their flavour is exemplary.\u0026nbsp; Cultivated ones never quite come up to the flavour of the wild berry.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_k8izwU0Vpc\/Xxrfs58umNI\/AAAAAAAC-qU\/ydKBGWs9Ys0P2ilEsSbIgDovjWQewVwFACLcBGAsYHQ\/s1600\/IMG_4689.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1203\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-_k8izwU0Vpc\/Xxrfs58umNI\/AAAAAAAC-qU\/ydKBGWs9Ys0P2ilEsSbIgDovjWQewVwFACLcBGAsYHQ\/w640-h480\/IMG_4689.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMom never made jam with them, just pies. I used to make jam and pies and cakes, muffins, etc. You could usually buy big crates of wild blueberries at the farmers market.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey did cost a lot more than the ones you picked yourself, but\u0026nbsp; . . .\u0026nbsp; sometimes you know, its just worth it.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-CLuXfg-WJGw\/XxrZBP-5BxI\/AAAAAAAC-pM\/tEXrMaPUmKg9C56VvKuDGE4oNSdi1pw1gCLcBGAsYHQ\/s1600\/IMG_4691.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1440\" data-original-width=\"1600\" height=\"576\" src=\"https:\/\/1.bp.blogspot.com\/-CLuXfg-WJGw\/XxrZBP-5BxI\/AAAAAAAC-pM\/tEXrMaPUmKg9C56VvKuDGE4oNSdi1pw1gCLcBGAsYHQ\/w640-h576\/IMG_4691.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe grow our own cultivated blueberries in our garden, but when I saw frozen wild blueberries for sale on Ocado, I jumped at the chance to buy a bag.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey were not cheap but I knew their flavour would be amazing.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-DqmUl1yE-vw\/XxrZEMu1TnI\/AAAAAAAC-pU\/c8ADQze8ilwUVtbLqDq-pKzk8fNEtuYIQCLcBGAsYHQ\/s1600\/IMG_4692.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1410\" data-original-width=\"1600\" height=\"562\" src=\"https:\/\/1.bp.blogspot.com\/-DqmUl1yE-vw\/XxrZEMu1TnI\/AAAAAAAC-pU\/c8ADQze8ilwUVtbLqDq-pKzk8fNEtuYIQCLcBGAsYHQ\/w640-h562\/IMG_4692.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI sacrificed some of them to make these lush turnovers today.\u0026nbsp; Mixed with a bit of wild blueberry jam, they made for an excellent filling.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Z1XiW-leOVw\/Xxrf0-k5wHI\/AAAAAAAC-qY\/AoVGQqmBwig5RdoZkykHl6EjKkNXKwvSgCLcBGAsYHQ\/s1600\/IMG_4693.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1369\" data-original-width=\"1600\" height=\"546\" src=\"https:\/\/1.bp.blogspot.com\/-Z1XiW-leOVw\/Xxrf0-k5wHI\/AAAAAAAC-qY\/AoVGQqmBwig5RdoZkykHl6EjKkNXKwvSgCLcBGAsYHQ\/w640-h546\/IMG_4693.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI also added some lemon curd\u0026nbsp; . . .\u0026nbsp; because you know, blueberries and lemon . . .\u0026nbsp; perfect.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0v_-8a-dB8Y\/XxrZH2ypzAI\/AAAAAAAC-pY\/5D_SFjSjCUQ6lmoo2Vyehatn3_cucQtmgCLcBGAsYHQ\/s1600\/IMG_4695.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"907\" data-original-width=\"1600\" height=\"362\" src=\"https:\/\/1.bp.blogspot.com\/-0v_-8a-dB8Y\/XxrZH2ypzAI\/AAAAAAAC-pY\/5D_SFjSjCUQ6lmoo2Vyehatn3_cucQtmgCLcBGAsYHQ\/w640-h362\/IMG_4695.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis was the perfect blend of tart and sweet\u0026nbsp; . . .\u0026nbsp; perfect.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1nwPwXZzmfU\/XxrZMk4E7_I\/AAAAAAAC-pg\/cbnnx0NdmgMV86TbM0C4bPpDwj36zeMTQCLcBGAsYHQ\/s1600\/IMG_4696.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1253\" data-original-width=\"1600\" height=\"499\" src=\"https:\/\/1.bp.blogspot.com\/-1nwPwXZzmfU\/XxrZMk4E7_I\/AAAAAAAC-pg\/cbnnx0NdmgMV86TbM0C4bPpDwj36zeMTQCLcBGAsYHQ\/w640-h499\/IMG_4696.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAlthough I did brush the squares of puff pastry well with an egg wash to help seal the edges and gild the top, I had blow outs . . . which upset me a bit\u0026nbsp; . . .\u0026nbsp; but then I realised . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--8Ct10deMbM\/XxrZSXqz0jI\/AAAAAAAC-po\/w9A8eiz6d7Mp-urf08Ato0AyB-z8nPWyACLcBGAsYHQ\/s1600\/IMG_4697.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1322\" data-original-width=\"1600\" height=\"528\" src=\"https:\/\/1.bp.blogspot.com\/--8Ct10deMbM\/XxrZSXqz0jI\/AAAAAAAC-po\/w9A8eiz6d7Mp-urf08Ato0AyB-z8nPWyACLcBGAsYHQ\/w640-h528\/IMG_4697.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe little blown out bits add to their beauty!\u0026nbsp; And they get nice and sticky as well, which is why you really need to use baking paper and then scoop them off to a cooling rack pronto!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MOuj2I_IMUM\/XxrZWdg7JdI\/AAAAAAAC-pw\/fEZ7iJLHBR84j95bbzusvEiZJfMOTm7mgCLcBGAsYHQ\/s1600\/IMG_4698.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"936\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/1.bp.blogspot.com\/-MOuj2I_IMUM\/XxrZWdg7JdI\/AAAAAAAC-pw\/fEZ7iJLHBR84j95bbzusvEiZJfMOTm7mgCLcBGAsYHQ\/w640-h373\/IMG_4698.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere is no mistaking that these are blueberry turnovers!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-qCU9undLmbY\/XxrZZQaP3jI\/AAAAAAAC-p0\/PwR_CybJMJojQwaYQMv0KcIJCKIHVRhCQCLcBGAsYHQ\/s1600\/IMG_4699.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1113\" data-original-width=\"1600\" height=\"443\" src=\"https:\/\/1.bp.blogspot.com\/-qCU9undLmbY\/XxrZZQaP3jI\/AAAAAAAC-p0\/PwR_CybJMJojQwaYQMv0KcIJCKIHVRhCQCLcBGAsYHQ\/w640-h443\/IMG_4699.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThat combination of sweet\/tart filling\u0026nbsp; . . .\u0026nbsp; that flaky buttery pastry\u0026nbsp; . . .\u0026nbsp; the sweet lemon glaze\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-9mlrXQeZAIc\/XxrZdXaNHSI\/AAAAAAAC-p4\/mR-Grpir87IwkbqgN_3L5h9wPiGEUOzFQCLcBGAsYHQ\/s1600\/IMG_4700.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1147\" data-original-width=\"1600\" height=\"458\" src=\"https:\/\/1.bp.blogspot.com\/-9mlrXQeZAIc\/XxrZdXaNHSI\/AAAAAAAC-p4\/mR-Grpir87IwkbqgN_3L5h9wPiGEUOzFQCLcBGAsYHQ\/w640-h458\/IMG_4700.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nDoesn't this just look like a pair of sweet kissable blueberry filled lips?\u0026nbsp; Mmmm . . .\u0026nbsp; kiss\u0026nbsp; . . .\u0026nbsp; kiss!!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003Cscript type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-VkuSUwjbzfo\/XxrYeN96qfI\/AAAAAAAC-oc\/toRpwPon5tAgFQWpqepzymxTlN7C9BHNACLcBGAsYHQ\/s1600\/Cover%2Bturnover.JPG\",\"name\":\"Lemon Blueberry Turnovers\",\"description\":\"Lemon and blueberry are one of the nicest combinations. These are quick and easy and oh-so-delicious!\",\"yield\":\"6 - 8 turnovers\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"125g fresh or frozen blueberries (1 1\/4 cup)\",\"1 heaped dessert spoon of wild blueberry jam (about 1\/3 cup)\",\"6 - 8 TBS good quality lemon curd\",\"1 sheet of puff pastry\",\"1 large free range egg yolk beaten with 1 TBS cream\",\"65g icing sugar (1\/2 cup)\",\"1 TBS lemon juice\"],\"recipeInstructions\":[\"Preheat the oven to 200*C\/400*F\/ gas mark 6. Line a large baking sheet with baking paper. (Do not skip this step.)\",\"Stir the blueberries together with the blueberry jam.\",\"Unroll the puff pastry. Cut into 6 to 8 even squares (depending on the size of your sheet).\",\"Beat the egg yolk together with the cream.  Brush the edges of each square with some of this.\",\"Place 1 TBS of lemon curd on one half of each pastry square.  Top with about 2 TBS of the blueberry mixture. Fold the half without the filling over to cover the filling and press the edges sealed with the tines of a fork. Place onto the baking sheet leaving plenty of space between.  Make a few steam vents in the top of each and brush the tops of the turnovers with the remaining egg wash.\",\"Bake for 15 to 20 minutes until well risen and golden. Scoop off onto a wire rack to cool completely.\",\"Whisk together the icing sugar and lemon juice until smooth. Drizzle decoratively over top of the turnovers.   Allow to set before serving.\",\"Best served on the day.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"177\" data-ccmcardnum=\"3\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\n\u003Ch3 class=\"ccm-name\"\u003E\nLemon Blueberry Turnovers\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Lemon Blueberry Turnovers\" draggable=\"false\" height=\"472\" src=\"https:\/\/1.bp.blogspot.com\/-VkuSUwjbzfo\/XxrYeN96qfI\/AAAAAAAC-oc\/toRpwPon5tAgFQWpqepzymxTlN7C9BHNACLcBGAsYHQ\/w640-h472\/Cover%2Bturnover.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E6 - 8 turnovers\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\"\u003E\nLemon and blueberry are one of the nicest combinations. These are quick and easy and oh-so-delicious!\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nIngredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli\u003E125g fresh or frozen blueberries (1 1\/4 cup)\u003C\/li\u003E\n\u003Cli\u003E1 heaped dessert spoon of wild blueberry jam (about 1\/3 cup)\u003C\/li\u003E\n\u003Cli\u003E6 - 8 TBS good quality lemon curd\u003C\/li\u003E\n\u003Cli\u003E1 sheet of puff pastry\u003C\/li\u003E\n\u003Cli\u003E1 large free range egg yolk beaten with 1 TBS cream\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cdiv class=\"ccm-section-title\"\u003E\nTo glaze:\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli\u003E65g icing sugar (1\/2 cup)\u003C\/li\u003E\n\u003Cli\u003E1 TBS lemon juice\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nInstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6. Line a large baking sheet with baking paper. (Do not skip this step.)\u003C\/li\u003E\n\u003Cli\u003EStir the blueberries together with the blueberry jam.\u003C\/li\u003E\n\u003Cli\u003EUnroll the puff pastry. Cut into 6 to 8 even squares (depending on the size of your sheet).\u003C\/li\u003E\n\u003Cli\u003EBeat the egg yolk together with the cream.\u0026nbsp; Brush the edges of each square with some of this.\u003C\/li\u003E\n\u003Cli\u003EPlace 1 TBS of lemon curd on one half of each pastry square.\u0026nbsp; Top with about 2 TBS of the blueberry mixture. Fold the half without the filling over to cover the filling and press the edges sealed with the tines of a fork. Place onto the baking sheet leaving plenty of space between.\u0026nbsp; Make a few steam vents in the top of each and brush the tops of the turnovers with the remaining egg wash.\u003C\/li\u003E\n\u003Cli\u003EBake for 15 to 20 minutes until well risen and golden. Scoop off onto a wire rack to cool completely.\u003C\/li\u003E\n\u003Cli\u003EWhisk together the icing sugar and lemon juice until smooth. Drizzle decoratively over top of the turnovers.\u0026nbsp;\u0026nbsp; Allow to set before serving.\u003C\/li\u003E\n\u003Cli\u003EBest served on the day.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Cdiv class=\"ccm-instagram-icon\"\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ch5\u003E\nDid you make this recipe?\u003C\/h5\u003E\n\u003Cdiv\u003E\nTag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{color:#000;max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{font-size: 20px!important;font-weight: 700!important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block}.ccm-yield{margin-right: 30px}.ccm-wrapper img{margin:0!important;padding:0!important;}#ccm-printbutton{margin: 0;color: #fff;padding: 5px;font-size: 14px;border-radius: 3px;cursor: pointer;width: 80px;height: 35px;background: #555;text-decoration: none;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{background: #555;color: #fff}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important}.ccm-section-title{font-weight: 700;font-size: 16px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px}.ccm-section ol,.ccm-section ul{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important}.ccm-posturl{padding-top: 10px;border-top: 1px solid #ccc}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;margin: 10px 0;padding-left: 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-link{color: #4193f0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;margin-top: 15px;padding-top: 15px;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 15px -20px -20px;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 20px -20px -20px;color: #fff;display: -webkit-box !important;display: -ms-flexbox !important;display: flex !important;-webkit-box-align: center;-ms-flex-align: center;align-items: center;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;}.ccm-instagram-icon:before{content: \"\";display: block;width: 60%;height: 60%;margin: 20% auto;border-radius: 50%;border: 5px solid;box-sizing: border-box;box-shadow: 16px -17px 0 -13px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='3'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25)}[data-ccmcardnum='3'] .ccm-name{text-align:center!important;text-transform:capitalize;margin:-20px -20px 0!important;background:#fff;padding:20px;border-bottom:2px solid #6672E5;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='3'] .ccm-btns-wrapper{position:relative;text-align:center;margin-bottom:25px;}[data-ccmcardnum='3'] #ccm-printbutton{width:90px;height:35px;font-weight:700;background:#6672E5;text-transform:uppercase;border-radius:0;border-bottom-left-radius:10px;border-bottom-right-radius:10px}[data-ccmcardnum='3'] .ccm-print-options{right:calc(50% - 53px)}[data-ccmcardnum='3'] .ccm-image{height:250px;width:250px;overflow:hidden;margin:40px auto;}[data-ccmcardnum='3'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-radius:50%;}[data-ccmcardnum='3'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center}[data-ccmcardnum='3'] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000}[data-ccmcardnum='3'] .ccm-summary{margin-bottom:25px}[data-ccmcardnum='3'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Efunction ccmpr(btn) { function ccmprNow() { var e = btn.id;newWin = window.open(\"\", \"printwin\");var s = newWin.document.createElement(\"script\");s.innerHTML=\"window.onafterprint=function(){window.close()}\";newWin.document.getElementsByTagName(\"head\")[0].appendChild(s); var n = newWin.document.createElement(\"style\"); n.innerHTML = \"body{max-width: 620px;margin:auto;font-family:sans-serif}.ccm-image{display:none}.ccm-info,.ccm-name,.ccm-summary{margin:20px 0;text-align:center}.ccm-time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000}.ccm-time-child,.ccm-info-child{margin-right:20px;display: inline-block;}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients{display:none!important}.ccm-head{text-transform:uppercase!important}.ccm-notes{white-space:pre-line}.ccm-nutrition-info\u003Ediv{display:inline-block;vertical-align:top;font-size:14px;width:calc(20% - 10px);text-align:center;margin:0 5px}.ccm-nutrition-info\u003Ediv:nth-child(5)~div{margin-top:20px}.ccm-nutrition-info\u003Ediv p{margin-top:0;margin-bottom:7px}\", \"ccm-printWithImage\" == e \u0026\u0026 (n.innerHTML = n.innerHTML.replace(\".ccm-image{display:none}\", \".ccm-image{display:block;margin: 20px auto;height: auto!important;max-width:250px;}.ccm-image img{max-width:100%;}\")), newWin.document.getElementsByTagName(\"head\")[0].appendChild(n), newWin.document.getElementsByTagName(\"body\")[0].innerHTML = btn.closest(\".ccm-wrapper\").innerHTML, newWin.print() } if (btn.id === \"ccm-printbutton\") { var po = btn.closest(\".ccm-wrapper\").querySelector(\".ccm-print-options\"); if (po) { po.classList.toggle(\"ccm-show\"); } else { ccmprNow(); } } else { ccmprNow(); } }(function (){var a = document.querySelectorAll(\".ccm-printbutton\"); for(var i = 0; i \u003C a.length; i++) { a[i].removeAttribute(\"href\"); }})();window.onload = function () {if(!document.querySelector(\"[src^='https:\/\/koboki.github.io\/recipes-generator\/js-code.js']\")){var randomNumberToPreventCaching = (new Date()).getTime();var e=document.getElementsByTagName(\"head\")[0],t=document.createElement(\"script\");t.type=\"text\/javascript\",t.src=\"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=\" + randomNumberToPreventCaching,e.appendChild(t)}}\u003C\/script\u003E\u003Cscript src=\"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=1595597832036\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OMLVX6v2C1U\/XxrZj2ujEHI\/AAAAAAAC-qA\/sRgoOu_vKk0v3XN0GjL8jt0VYPs71EBoACLcBGAsYHQ\/s1600\/IMG_4701.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Lemon Blueberry Turnovers\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-OMLVX6v2C1U\/XxrZj2ujEHI\/AAAAAAAC-qA\/sRgoOu_vKk0v3XN0GjL8jt0VYPs71EBoACLcBGAsYHQ\/w640-h480\/IMG_4701.JPG\" title=\"Lemon Blueberry Turnovers\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThese are quite simply beautiful. To look at. To eat.\u0026nbsp; To enjoy!\u0026nbsp; Happy weekend!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(78, 77, 76); color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"-webkit-text-size-adjust: 100%; background-color: white; caret-color: rgb(78, 77, 76); color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1779276098285952944\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/07\/lemon-blueberry-turnovers.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1779276098285952944"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1779276098285952944"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/07\/lemon-blueberry-turnovers.html","title":"Lemon Blueberry Turnovers"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-VkuSUwjbzfo\/XxrYeN96qfI\/AAAAAAAC-oc\/toRpwPon5tAgFQWpqepzymxTlN7C9BHNACLcBGAsYHQ\/s72-w640-h472-c\/Cover%2Bturnover.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6581170281950302545"},"published":{"$t":"2020-03-21T04:00:00.001+00:00"},"updated":{"$t":"2021-02-27T12:42:27.374+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ham"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"}],"title":{"type":"text","$t":"Chicken \u0026 Ham Pie"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sAoqa852wyM\/XnSnCqxLizI\/AAAAAAAC0IM\/uuEiOqgar6UsrrvNK7AVugN3q3kAyZwfACLcBGAsYHQ\/s1600\/cover%2Bchicken%2Band%2Bham%2Bpie.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1104\" data-original-width=\"1600\" height=\"440\" src=\"https:\/\/1.bp.blogspot.com\/-sAoqa852wyM\/XnSnCqxLizI\/AAAAAAAC0IM\/uuEiOqgar6UsrrvNK7AVugN3q3kAyZwfACLcBGAsYHQ\/w640-h440\/cover%2Bchicken%2Band%2Bham%2Bpie.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nChicken \u0026amp; Ham Pie. If you are like me you carry a whole arsenal of chicken and ham recipes.\u0026nbsp; That is recipes engineered to use leftovers! This is a recipe I meant to share with you yesterday but with all of the upset of my husband's\u0026nbsp; fall and everything, I never got around to it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENormally I would make a better presentation of it as well, showing you what you can serve on the side, but again with the accident fall, that just didn't get done!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fd45eayYyrQ\/XnSloGP_DhI\/AAAAAAAC0HM\/pjLd7ROA7S0cC2it9foWysYi65N_kTnCACLcBGAsYHQ\/s1600\/IMG_0578.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1315\" data-original-width=\"1600\" height=\"525\" src=\"https:\/\/1.bp.blogspot.com\/-fd45eayYyrQ\/XnSloGP_DhI\/AAAAAAAC0HM\/pjLd7ROA7S0cC2it9foWysYi65N_kTnCACLcBGAsYHQ\/w640-h525\/IMG_0578.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E \u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nNevermind, its the pie you are here to see.\u0026nbsp; And this is one heck of a tasty pie!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts a great example of making something delicious from what you have at hand to use!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1574\" data-original-width=\"1600\" height=\"627\" src=\"https:\/\/1.bp.blogspot.com\/-k5pwBKTdMJU\/XnSljExijBI\/AAAAAAAC0HE\/PLy3iRW4XOM5lwE3UCmN65xl9r3eAjcTACLcBGAsYHQ\/w640-h627\/IMG_0579.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI love the crust for this.\u0026nbsp; It uses a fat combination of lard and butter, along with flour, baking powder, onion salt and milk.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENormally I would use all milk, but we are rationing to make our milk last longer and so I used half milk half water, and you know what?\u0026nbsp; It was every bit as delicious as always.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-l2BFtE97oFc\/XnSllp79_yI\/AAAAAAAC0HI\/UsKmrtbIRo8JpzLGuQ_DcA982ZVnVIgdgCLcBGAsYHQ\/s1600\/IMG_0580.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1488\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/1.bp.blogspot.com\/-l2BFtE97oFc\/XnSllp79_yI\/AAAAAAAC0HI\/UsKmrtbIRo8JpzLGuQ_DcA982ZVnVIgdgCLcBGAsYHQ\/w640-h594\/IMG_0580.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is a lovely tender and flaky crust, and the onion salt gives it a bit of a savoury flavour that works really well with the fillings.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is the same crust that I use in my \u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2017\/09\/hamburger-chicken-pie.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EHamburger \u0026amp; Chicken Pie \u003C\/b\u003E\u003C\/a\u003E(Don't knock it til you try it) and it is lovely, with a beautifully flaky texture.\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pkskmxczw2w\/XnSlqDCVC8I\/AAAAAAAC0HQ\/WllxF0sv8bU1nCRHI8cQLUVKDXTepT5lgCLcBGAsYHQ\/s1600\/IMG_0582.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1455\" data-original-width=\"1600\" height=\"581\" src=\"https:\/\/1.bp.blogspot.com\/-pkskmxczw2w\/XnSlqDCVC8I\/AAAAAAAC0HQ\/WllxF0sv8bU1nCRHI8cQLUVKDXTepT5lgCLcBGAsYHQ\/w640-h581\/IMG_0582.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI had leftover chicken from my roast chicken that we had the other day so I used some of that.\u0026nbsp; I also had a package of deli ham slices in the refrigerator that needed using.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;Chicken and ham are a very popular pie combination over here, so I thought why not!\u0026nbsp; Use it up, wear it out, make it do or do without!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nJZk1ER1xvw\/XnSlrvO0uuI\/AAAAAAAC0HU\/HQjkLX4A4lMAkym46Rmz1-IB26crJvq4QCLcBGAsYHQ\/s1600\/IMG_0583.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1386\" data-original-width=\"1600\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-nJZk1ER1xvw\/XnSlrvO0uuI\/AAAAAAAC0HU\/HQjkLX4A4lMAkym46Rmz1-IB26crJvq4QCLcBGAsYHQ\/w640-h554\/IMG_0583.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt does use a tin of cream of chicken soup in the fillings also,\u0026nbsp; but no worries if you don't have any.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMake a thick cream sauce, using 2 TBS flour, 2 TBS butter, 240ml\/1cup of chicken broth and 240ml\/1 cup of milk. It works just as well.\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QPY0hTZJySQ\/XnSluKITCSI\/AAAAAAAC0HY\/X4fcOOnI9t89zWWLVubd-E5iZHehJ121wCLcBGAsYHQ\/s1600\/IMG_0584.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1049\" data-original-width=\"1600\" height=\"418\" src=\"https:\/\/1.bp.blogspot.com\/-QPY0hTZJySQ\/XnSluKITCSI\/AAAAAAAC0HY\/X4fcOOnI9t89zWWLVubd-E5iZHehJ121wCLcBGAsYHQ\/w640-h418\/IMG_0584.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMelt the butter in a saucepan, whisk in the flour, cook for a few minutes, then whisk in the broth and milk.\u0026nbsp; Cook, stirring constantly until it thickens and then cook for a few minutes longer.\u0026nbsp; Taste and adjust the seasoning as desired.\u0026nbsp; Let it cool completely before you use. You don't want to melt the fat in the pastry.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6W06bErXi-g\/XnSlv4wMtnI\/AAAAAAAC0Hc\/T0cJRF1VpcQKiYeh8b-42j0A2FjcgRxXwCLcBGAsYHQ\/s1600\/IMG_0585.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1388\" data-original-width=\"1600\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-6W06bErXi-g\/XnSlv4wMtnI\/AAAAAAAC0Hc\/T0cJRF1VpcQKiYeh8b-42j0A2FjcgRxXwCLcBGAsYHQ\/w640-h554\/IMG_0585.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere are three layers of pastry in this.\u0026nbsp; A bottom crust.\u0026nbsp; A middle crust between the chicken and the ham fillings.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EA top crust to tuck it all in nicely. Brush it with a bit of milk, if desired and bake.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EFxf3P26PGA\/XnSl0I10T8I\/AAAAAAAC0Hg\/hJPCsJntBBEeUD44kn_AdmfbkbNB9RyBwCLcBGAsYHQ\/s1600\/IMG_0586.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-EFxf3P26PGA\/XnSl0I10T8I\/AAAAAAAC0Hg\/hJPCsJntBBEeUD44kn_AdmfbkbNB9RyBwCLcBGAsYHQ\/w640-h480\/IMG_0586.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThat pastry is heavenly and the fillings are pretty tasty also.\u0026nbsp; If you have any pastry trimmings, this is what my mom used to do with them.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EShe would roll them out, spread them with butter, fold in half and then cut into squares.\u0026nbsp; We would enjoy them with soup. Oh so tasty instead of crackers and bread and no waste of anything.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-i7cDmxgfFfE\/XnSl1SJ0tFI\/AAAAAAAC0Hk\/kAk9spA_SAcdrYgHE4q0X-jCAwP1bmWXwCLcBGAsYHQ\/s1600\/IMG_0587.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1526\" data-original-width=\"1600\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-i7cDmxgfFfE\/XnSl1SJ0tFI\/AAAAAAAC0Hk\/kAk9spA_SAcdrYgHE4q0X-jCAwP1bmWXwCLcBGAsYHQ\/w640-h610\/IMG_0587.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nLike I said, normally I would have shown you what to serve with this tasty pie.\u0026nbsp; But today you will have to settle with my recommendations.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy husband likes mashed potatoes with his, with peas and gravy. (He is so British.)\u0026nbsp; You could also have oven chips.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-dqhnMthLB9Y\/XnSl2I-BSdI\/AAAAAAAC0Hs\/r-HN7FHlTMokKq0tc_RB9eXn_71DtSTGwCLcBGAsYHQ\/s1600\/IMG_0588.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1227\" data-original-width=\"1600\" height=\"490\" src=\"https:\/\/1.bp.blogspot.com\/-dqhnMthLB9Y\/XnSl2I-BSdI\/AAAAAAAC0Hs\/r-HN7FHlTMokKq0tc_RB9eXn_71DtSTGwCLcBGAsYHQ\/w640-h490\/IMG_0588.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe Canadian in me prefers coleslaw or a salad with mine.\u0026nbsp; Yesterday I had pickled beets, due to a lack of salad ingredients in the house.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0XLDvQ7FKsM\/XnSl4LvSDUI\/AAAAAAAC0H0\/l7MgEr0E8wkO0LhA0wiNcJ7ZQ8ymj9JZgCLcBGAsYHQ\/s1600\/IMG_0589.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1590\" data-original-width=\"1600\" height=\"635\" src=\"https:\/\/1.bp.blogspot.com\/-0XLDvQ7FKsM\/XnSl4LvSDUI\/AAAAAAAC0H0\/l7MgEr0E8wkO0LhA0wiNcJ7ZQ8ymj9JZgCLcBGAsYHQ\/w640-h635\/IMG_0589.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTruth be told, this pie would be great even on it's own!\u0026nbsp; Tina stopped by yesterday to pick up her CFM printouts on the BOM I had been doing for her and I gave her two slices to take home for her and Tony's supper.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EShe was most appreciative and we will have the rest for our dinner today!\u0026nbsp; I don't think anyone will be complaining that it is leftovers!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"2\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" draggable=\"false\" height=\"397\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-0XLDvQ7FKsM\/XnSl4LvSDUI\/AAAAAAAC0H0\/l7MgEr0E8wkO0LhA0wiNcJ7ZQ8ymj9JZgCLcBGAsYHQ\/s400\/IMG_0589.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nChicken \u0026amp; Ham Pie\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E6\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nThis is a simple recipe in which a little bit of meat goes a very long way. The pastry is heavenly and altogether this is quite, quite delicious.\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nIngredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cdiv class=\"ccm-section-title\"\u003E\nFor the chicken filling:\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E250g cooked chicken, cut into small bits (2 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Esalt and black pepper to taste\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp parsley flakes\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 (295g)tin of condensed cream of chicken soup (10 3\/4 ounce tin)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cdiv class=\"ccm-section-title\"\u003E\nFor the ham filling:\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E250g sliced deli ham chopped (about 8 ounces)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Esalt and black pepper to taste\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp parsley flakes\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 (295g)tin of condensed cream of chicken soup (10 3\/4 ounce tin)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cdiv class=\"ccm-section-title\"\u003E\nFor the pastry:\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E115g of lard (4 ounces)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E115g butter (4 ounces)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E420g plain flour (3 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E4 tsp baking powder\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 tsp onion salt\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E160ml milk (2\/3 cup) (I used half milk, half water)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nInstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook Chicken \u0026amp; Ham Pie\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ETo make the ham filling, mix all of the ingredients together in a bowl. Set aside.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ETo make the chicken filling, mix together all ingredients in a bowl. Set aside.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ETo make the pastry, sift the flour and baking powder into a large bowl. Stir in the onion salt. Drop in the fats and rub them in with your fingertips until your mixture resembles fine breadcrumbs with a few pea sized bits. Stir in the milk with a fork to form a soft dough. Divide into three bits, with one bit being larger than the other two. This will be the bit you use to line the bottom and sides of the baking dish.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5. Have ready a 7 by 11 inch rectangular pie baking dish.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ERoll out the largest bit of the pastry on a floured board, using a floured rolling pin, to a size large enough to lie the bottom and sides of the pie dish. It should only be about 1\/4 inch thick. Line the dish with this. Spread the ham filling on the bottom of the pastry.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ERoll out another bit of pastry large enough to just cover the ham filling. It should also be 1\/4 inch thick. Place on top of the meat. Spread the chicken filling over top.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ERoll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. Place over the chicken filling and tuck in the edges all around. Crimp the edges. Brush with a bit of milk and slash to vet the top.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EBake in the preheated oven for 35 to 40 minutes until golden brown and bubbling. Serve hot and cut into squares. This is delicious!\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Csvg viewbox=\"0 0 54 54\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003E\u003Cg\u003E\u003Cpath d=\"M48.1,26.3c0,4.3,0,7.2-0.1,8.8c-0.2,3.9-1.3,6.9-3.5,9s-5.1,3.3-9,3.5c-1.6,0.1-4.6,0.1-8.8,0.1c-4.3,0-7.2,0-8.8-0.1   c-3.9-0.2-6.9-1.3-9-3.5c-2.1-2.1-3.3-5.1-3.5-9c-0.1-1.6-0.1-4.6-0.1-8.8s0-7.2,0.1-8.8c0.2-3.9,1.3-6.9,3.5-9   c2.1-2.1,5.1-3.3,9-3.5c1.6-0.1,4.6-0.1,8.8-0.1c4.3,0,7.2,0,8.8,0.1c3.9,0.2,6.9,1.3,9,3.5s3.3,5.1,3.5,9   C48,19.1,48.1,22,48.1,26.3z M28.8,8.7c-1.3,0-2,0-2.1,0c-0.1,0-0.8,0-2.1,0c-1.3,0-2.3,0-2.9,0c-0.7,0-1.6,0-2.7,0.1   c-1.1,0-2.1,0.1-2.9,0.3c-0.8,0.1-1.5,0.3-2,0.5c-0.9,0.4-1.7,0.9-2.5,1.6c-0.7,0.7-1.2,1.5-1.6,2.5c-0.2,0.5-0.4,1.2-0.5,2   s-0.2,1.7-0.3,2.9c0,1.1-0.1,2-0.1,2.7c0,0.7,0,1.7,0,2.9c0,1.3,0,2,0,2.1s0,0.8,0,2.1c0,1.3,0,2.3,0,2.9c0,0.7,0,1.6,0.1,2.7   c0,1.1,0.1,2.1,0.3,2.9s0.3,1.5,0.5,2c0.4,0.9,0.9,1.7,1.6,2.5c0.7,0.7,1.5,1.2,2.5,1.6c0.5,0.2,1.2,0.4,2,0.5   c0.8,0.1,1.7,0.2,2.9,0.3s2,0.1,2.7,0.1c0.7,0,1.7,0,2.9,0c1.3,0,2,0,2.1,0c0.1,0,0.8,0,2.1,0c1.3,0,2.3,0,2.9,0   c0.7,0,1.6,0,2.7-0.1c1.1,0,2.1-0.1,2.9-0.3c0.8-0.1,1.5-0.3,2-0.5c0.9-0.4,1.7-0.9,2.5-1.6c0.7-0.7,1.2-1.5,1.6-2.5   c0.2-0.5,0.4-1.2,0.5-2c0.1-0.8,0.2-1.7,0.3-2.9c0-1.1,0.1-2,0.1-2.7c0-0.7,0-1.7,0-2.9c0-1.3,0-2,0-2.1s0-0.8,0-2.1   c0-1.3,0-2.3,0-2.9c0-0.7,0-1.6-0.1-2.7c0-1.1-0.1-2.1-0.3-2.9c-0.1-0.8-0.3-1.5-0.5-2c-0.4-0.9-0.9-1.7-1.6-2.5   c-0.7-0.7-1.5-1.2-2.5-1.6c-0.5-0.2-1.2-0.4-2-0.5c-0.8-0.1-1.7-0.2-2.9-0.3c-1.1,0-2-0.1-2.7-0.1C31.1,8.7,30.1,8.7,28.8,8.7z    M34.4,18.5c2.1,2.1,3.2,4.7,3.2,7.8s-1.1,5.6-3.2,7.8c-2.1,2.1-4.7,3.2-7.8,3.2c-3.1,0-5.6-1.1-7.8-3.2c-2.1-2.1-3.2-4.7-3.2-7.8   s1.1-5.6,3.2-7.8c2.1-2.1,4.7-3.2,7.8-3.2C29.7,15.3,32.3,16.3,34.4,18.5z M31.7,31.3c1.4-1.4,2.1-3.1,2.1-5s-0.7-3.7-2.1-5.1   c-1.4-1.4-3.1-2.1-5.1-2.1c-2,0-3.7,0.7-5.1,2.1s-2.1,3.1-2.1,5.1s0.7,3.7,2.1,5c1.4,1.4,3.1,2.1,5.1,2.1   C28.6,33.4,30.3,32.7,31.7,31.3z M39.9,13c0.5,0.5,0.8,1.1,0.8,1.8c0,0.7-0.3,1.3-0.8,1.8c-0.5,0.5-1.1,0.8-1.8,0.8   s-1.3-0.3-1.8-0.8c-0.5-0.5-0.8-1.1-0.8-1.8c0-0.7,0.3-1.3,0.8-1.8c0.5-0.5,1.1-0.8,1.8-0.8S39.4,12.5,39.9,13z\"\u003E\u003C\/path\u003E\u003C\/g\u003E\u003C\/svg\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Ch5\u003E\nDid you make this recipe?\u003C\/h5\u003E\n\u003Cdiv\u003E\nTag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{color:#000;max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-howto{position:absolute!important;visibility:hidden!important;opacity:0!important;}.ccm-name{font-size: 20px!important;font-weight: 700!important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block}.ccm-yield{margin-right: 30px}.ccm-wrapper img{margin:0!important;padding:0!important;}#ccm-printbutton{border: 0;margin: 0;outline: 0;color: #fff;padding: 5px;border-radius: 3px;cursor: pointer;width: 80px;height: 35px;background: #555}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{background: #555;color: #fff}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important}.ccm-section-title{font-weight: 700;font-size: 16px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px}.ccm-section ol,.ccm-section ul{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important}.ccm-posturl{padding-top: 10px;border-top: 1px solid #ccc}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;margin: 10px 0;padding-left: 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-link{color: #4193f0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;margin-top: 15px;padding-top: 15px;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 15px -20px -20px;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 20px -20px -20px;color: #fff;display: -webkit-box !important;display: -ms-flexbox !important;display: flex !important;-webkit-box-align: center;-ms-flex-align: center;align-items: center;}.ccm-instagram-credit svg{width: 80px;fill: #fff;margin-right: 20px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}.ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25)}.ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 40px;border-bottom:7px solid #6672E5}.ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}.ccm-btns-wrapper{position:absolute;top:15px;right:0}#ccm-printbutton{width:80px;height:40px;font-weight:700;background:#6672E5;text-transform:uppercase;border-bottom-left-radius:50px;border-top-left-radius:50px;padding-right:0}.ccm-name{text-align:center!important;margin-bottom:20px!important;text-transform:capitalize}.ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center}.ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000}.ccm-summary{margin-bottom:25px}.ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Efunction ccmpr(){var e=document.querySelector(\".ccm-print-options\");e?(e.classList.toggle(\"ccm-show\"),document.getElementById(\"ccm-printWithImage\").addEventListener(\"click\",ccmprNow),document.getElementById(\"ccm-printWithoutImage\").addEventListener(\"click\",ccmprNow)):ccmprNow()}function ccmprNow(){document.querySelector(\".ccm-print-options\").classList.remove(\"ccm-show\");var e=this.id;newWin=window.open(\"\",\"printwin\");var n=newWin.document.createElement(\"style\");n.innerHTML=\"html{font-family:sans-serif}img{display:none}.ccm-info,.ccm-name,.ccm-summary{margin:20px 0;text-align:center}.ccm-time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000}.ccm-time-child,.ccm-info-child{margin-right:20px;display: inline-block;}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients{display:none!important}.ccm-head{text-transform:uppercase!important}.ccm-notes{white-space:pre-line}.ccm-nutrition-info\u003Ediv{display:inline-block;vertical-align:top;font-size:14px;width:calc(20% - 10px);text-align:center;margin:0 5px}.ccm-nutrition-info\u003Ediv:nth-child(5)~div{margin-top:20px}.ccm-nutrition-info\u003Ediv p{margin-top:0;margin-bottom:7px}\",\"ccm-printWithImage\"==e\u0026\u0026(n.innerHTML=n.innerHTML.replace(\"img{display:none}\",\"img{display:block;margin: 20px auto;width: auto;max-width:250px;}\")),newWin.document.getElementsByTagName(\"head\")[0].appendChild(n),newWin.document.getElementsByTagName(\"body\")[0].innerHTML=document.querySelector(\".ccm-wrapper\").innerHTML,newWin.print()}window.onload = function () {if(!document.querySelector(\"[src='https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js']\")){var e=document.getElementsByTagName(\"head\")[0],t=document.createElement(\"script\");t.type=\"text\/javascript\",t.src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\",e.appendChild(t)}}\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-h9qrgOYuGKU\/XnSl7R57t2I\/AAAAAAAC0H4\/bO9nZvysBYQB04blI3vEJ3oo68lV1UcvgCLcBGAsYHQ\/s1600\/IMG_0590.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-h9qrgOYuGKU\/XnSl7R57t2I\/AAAAAAAC0H4\/bO9nZvysBYQB04blI3vEJ3oo68lV1UcvgCLcBGAsYHQ\/w640-h480\/IMG_0590.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nNormally I would bake a few things sweet\/wise for the weekend, but I am trying to make my flour last a bit longer until I know I can get more.\u0026nbsp; I had to bake us a loaf of bread yesterday as well as we had run out.\u0026nbsp;\u0026nbsp; I hope you are all doing well!\u0026nbsp; We can do this!\u0026nbsp;\u0026nbsp; I know we can! 👍👍👍\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-nJZk1ER1xvw\/XnSlrvO0uuI\/AAAAAAAC0HU\/HQjkLX4A4lMAkym46Rmz1-IB26crJvq4QCLcBGAsYHQ\/s1600\/IMG_0583.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken \u0026amp; Ham Pie\" border=\"0\" data-original-height=\"1386\" data-original-width=\"1600\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-nJZk1ER1xvw\/XnSlrvO0uuI\/AAAAAAAC0HU\/HQjkLX4A4lMAkym46Rmz1-IB26crJvq4QCLcBGAsYHQ\/w640-h554\/IMG_0583.JPG\" title=\"Chicken \u0026amp; Ham Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cp\u003EThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; color: #ef9d87; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; text-decoration-line: underline;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6581170281950302545\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/03\/chicken-ham-pie.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6581170281950302545"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6581170281950302545"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/03\/chicken-ham-pie.html","title":"Chicken \u0026 Ham Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-sAoqa852wyM\/XnSnCqxLizI\/AAAAAAAC0IM\/uuEiOqgar6UsrrvNK7AVugN3q3kAyZwfACLcBGAsYHQ\/s72-w640-h440-c\/cover%2Bchicken%2Band%2Bham%2Bpie.JPG","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8191732515595221540"},"published":{"$t":"2017-07-27T04:00:00.000+01:00"},"updated":{"$t":"2017-07-27T04:00:06.273+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"economical"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Week Night Savers"}],"title":{"type":"text","$t":"Tuna Melt Tart"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-GyEXXu_3ltc\/WXipY5Hoa8I\/AAAAAAABG8c\/48YZlFn6z8wz8E2ey_OSwXs9maCD9cBcwCEwYBhgL\/s1600\/DSCN3266.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1481\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/2.bp.blogspot.com\/-GyEXXu_3ltc\/WXipY5Hoa8I\/AAAAAAABG8c\/48YZlFn6z8wz8E2ey_OSwXs9maCD9cBcwCEwYBhgL\/s640\/DSCN3266.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTuna has always been a real favourite of mine.\u0026nbsp; I confess I am not overly fond of strong flavoured fishes . . . I don't like mackeral or any type of fish which is really fishy, although I do like Tuna and I will eat\u0026nbsp; fresh Salmon ever now and then.\u0026nbsp; I do however like tinned salmon and tuna, which makes them great store cupboard ingredients for me.\u0026nbsp; If I have them in my larder, I know I always have a meal to hand.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-XQd57V98yL4\/WXinYLw8zWI\/AAAAAAABG7g\/a73RPJx-zbcj4bTbp6zKzCO1DQjGchfRwCLcBGAs\/s1600\/DSCN3245.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1545\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/2.bp.blogspot.com\/-XQd57V98yL4\/WXinYLw8zWI\/AAAAAAABG7g\/a73RPJx-zbcj4bTbp6zKzCO1DQjGchfRwCLcBGAs\/s640\/DSCN3245.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI confess I am really, really fussy about the tuna I buy however.\u0026nbsp; I only ever buy Albacore . . .\u0026nbsp; white tuna, sustainably sourced. I know it costs a bit more than normal tinned tuna, but it is worth every penny in flavour.\u0026nbsp; It just tastes sooooo much better than the cheap stuff.\u0026nbsp; This is a case where you really do get what you pay for.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-HqPE_9tNLVk\/WXinml6zyMI\/AAAAAAABG7o\/2zlrJ6sZbkwrzR26UjPFzq1ArVWv1UN7QCLcBGAs\/s1600\/DSCN3246.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1497\" data-original-width=\"1600\" height=\"598\" src=\"https:\/\/2.bp.blogspot.com\/-HqPE_9tNLVk\/WXinml6zyMI\/AAAAAAABG7o\/2zlrJ6sZbkwrzR26UjPFzq1ArVWv1UN7QCLcBGAs\/s640\/DSCN3246.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI used to buy the really cheap stuff, years ago when I had a house full of children, thinking I was doing a good thing.\u0026nbsp; I was in the grocery store one day buying my groceries, and an Italian Nonna saw what I was buying in horror. She told me to never, ever buy that cheap tuna, that it was garbage fish . . .\u0026nbsp; to only ever buy albacore and she was so sincere, that I bought the albacore that day, even though it was a bit\u0026nbsp; more.\u0026nbsp; I have to say though that after tasting the difference, I have never bought cheap tuna again.\u0026nbsp; She was right. It is garbage in comparison.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-zE6__PmAbLM\/WXinp0DKklI\/AAAAAAABG7s\/XdB1NgthDfE9FYznklxNX2vyzEUN-7OEQCLcBGAs\/s1600\/DSCN3247.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1440\" data-original-width=\"1600\" height=\"574\" src=\"https:\/\/3.bp.blogspot.com\/-zE6__PmAbLM\/WXinp0DKklI\/AAAAAAABG7s\/XdB1NgthDfE9FYznklxNX2vyzEUN-7OEQCLcBGAs\/s640\/DSCN3247.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWe humans are such funny creatures.\u0026nbsp; We will think nothing of paying 3 or 4 pounds for a pound of minced beef, but when it comes to a tin of tuna we balk at spending 3 pounds for that! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-KvxBnp3N2fk\/WXioCFIsjCI\/AAAAAAABG70\/HfPiHtTjzAgm4X8p63ST8RWoo6aDBpUQgCLcBGAs\/s1600\/DSCN3248.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1454\" data-original-width=\"1600\" height=\"580\" src=\"https:\/\/2.bp.blogspot.com\/-KvxBnp3N2fk\/WXioCFIsjCI\/AAAAAAABG70\/HfPiHtTjzAgm4X8p63ST8RWoo6aDBpUQgCLcBGAs\/s640\/DSCN3248.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;A tin of tuna goes just as far when properly prepared and you don't pour\n half it down the drain, and let me tell you . . .\u0026nbsp; a tin of solid pack \nAlbacore white tuna in spring water is worth every little penny!\u0026nbsp; Trust me on this.\u0026nbsp; That same Italian Nonna told me to only ever buy blunt nosed carrots.\u0026nbsp; She said they were sweeter, and once again she was right.\u0026nbsp; You have to trust those Italian Nonna's.\u0026nbsp; They know what they are talking about!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-zHIW3fWLAZM\/WXioiRrcqiI\/AAAAAAABG8A\/iY8sYa0O49ExEDpVvnI15yct5UO4Jrk2ACLcBGAs\/s1600\/DSCN3249.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1383\" data-original-width=\"1600\" height=\"552\" src=\"https:\/\/2.bp.blogspot.com\/-zHIW3fWLAZM\/WXioiRrcqiI\/AAAAAAABG8A\/iY8sYa0O49ExEDpVvnI15yct5UO4Jrk2ACLcBGAs\/s640\/DSCN3249.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nBack to the tart. This is such a simple bake and really won't heat your kitchen up that much.\u0026nbsp; The bake time in total is only about\u0026nbsp; 10 to 12 minutes.\u0026nbsp; And it is sooooo good!\u0026nbsp; Simple and good!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-4mOLRcPxaqE\/WXiok_zzF9I\/AAAAAAABG8E\/SMc9RjeXWPw7ndPM30xpP7r-dXAvjpzBgCLcBGAs\/s1600\/DSCN3250.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1519\" data-original-width=\"1600\" height=\"606\" src=\"https:\/\/2.bp.blogspot.com\/-4mOLRcPxaqE\/WXiok_zzF9I\/AAAAAAABG8E\/SMc9RjeXWPw7ndPM30xpP7r-dXAvjpzBgCLcBGAs\/s640\/DSCN3250.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThe crust is made from baking mix and boiling water, which gives you something almost like a bread, but there is none of the waiting for rising etc.\u0026nbsp; I use my own homemade baking mix, which works very well.\u0026nbsp; You can \u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/homemade-baking-mix\" target=\"_blank\"\u003E\u003Cb\u003Efind that recipe here.\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-BtrRrI98C3I\/WXiosd-OOfI\/AAAAAAABG8I\/iJKzudzbn30kPH7xYSu8Y6IPDXWQII9TACLcBGAs\/s1600\/DSCN3251.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1551\" data-original-width=\"1600\" height=\"620\" src=\"https:\/\/4.bp.blogspot.com\/-BtrRrI98C3I\/WXiosd-OOfI\/AAAAAAABG8I\/iJKzudzbn30kPH7xYSu8Y6IPDXWQII9TACLcBGAs\/s640\/DSCN3251.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI keep mine in the freezer, which makes it really handy and prevents it from going off before I can use it all.\u0026nbsp; With a small family this is what works for me. You could also use a store brand baking\/scone\u0026nbsp; mix if you wanted to.\u0026nbsp; They work great.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Bb1vJP344bI\/WXipNgyj_nI\/AAAAAAABG8Y\/jvf74kb_nqsmsEOWYL10YXrPzwC-yzulACLcBGAs\/s1600\/DSCN3253.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1550\" data-original-width=\"1600\" height=\"620\" src=\"https:\/\/4.bp.blogspot.com\/-Bb1vJP344bI\/WXipNgyj_nI\/AAAAAAABG8Y\/jvf74kb_nqsmsEOWYL10YXrPzwC-yzulACLcBGAs\/s640\/DSCN3253.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nYou just roll it out and make a rim and bake it for a few minutes until golden and then top with the tuna melt mixture some sliced tomatos and cheese slices and then bake it for a few minutes longer.\u0026nbsp; This is absolutely delicious!\u0026nbsp; A salad on the side and dinner is served.\u0026nbsp; Your family will think you slaved all day! Kids love this easy bake!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-6sBrb5gmtjg\/WXipZi1djJI\/AAAAAAABG8g\/l35w38Zu_kEldUdyPHnPSFt5vgGUvk9iACLcBGAs\/s1600\/DSCN3256.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1497\" data-original-width=\"1600\" height=\"598\" src=\"https:\/\/2.bp.blogspot.com\/-6sBrb5gmtjg\/WXipZi1djJI\/AAAAAAABG8g\/l35w38Zu_kEldUdyPHnPSFt5vgGUvk9iACLcBGAs\/s640\/DSCN3256.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Tuna Melt Tart*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/tuna-melt-slice\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nThis fabulous tart is so simple to make and so delicious.\u0026nbsp; All you need\u0026nbsp; on the side is a mixed salad!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n185g baking mix (I use my own homemade mix, you can find the recipe here:\u003Cbr \/\u003Ehttps:\/\/sites.google.com\/site\/oakcottagerecipes\/homemade-baking-mix) (1 1\/2 cups)\u003C\/div\u003E\n80ml boiling water (1\/3 cup)\u003C\/div\u003E\n220g tin of albacore tuna in spring water, drained and flaked (12 ounce)\u003C\/div\u003E\n60g prepared ranch salad dressing (1\/4 cup)\u003C\/div\u003E\n3 TBS finely chopped spring onions\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n6 baby plum tomatoes, sliced thinly\u003C\/div\u003E\n3 slices strong cheddar cheese, sliced in half diagonally\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 225*\/425*F\/ gas mark 7.\u0026nbsp; Line a baking tray with some baking paper.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nStir\n the boiling water into the baking mix to make a soft dough. (You may \nneed a bit more water. You want it to be a tiny bit tacky.) Shape into a\n ball.\u0026nbsp; Roll out to a 13 inch round on a lightly floured surface using a\n floured rolling pin.\u0026nbsp; Transfer to the baking tray.Roll up the edges 1\/2\n inch all around to make a rim.\u0026nbsp; Bake for 6 to 8 minutes until light \ngolden brown.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile it is baking flake the tuna into a \nbowl.\u0026nbsp; Mash it together with the spring onion and ranch dressing.\u0026nbsp; Taste\n and adjust seasoning as needed with some salt and black pepper.\u0026nbsp; \u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRemove\n the crust from the oven. Spread the tuna mixture over top thinly, \ncovering it completely. Top with the tomato and cheese slices in a \ndecorative manner.\u0026nbsp; Return to the oven for 3 to 4 minutes to melt the \ncheese.\u0026nbsp; Cut into wedges to serve.\u0026nbsp; Serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-PBitb-75JZs\/WXiu29egkbI\/AAAAAAABG-Q\/Wed5Gikxf8Q-_Dpy7LfyM7nsvOM7_1M2QCLcBGAs\/s1600\/Cover%2BTuna%2BMelt%2BSlice.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1587\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-PBitb-75JZs\/WXiu29egkbI\/AAAAAAABG-Q\/Wed5Gikxf8Q-_Dpy7LfyM7nsvOM7_1M2QCLcBGAs\/s640\/Cover%2BTuna%2BMelt%2BSlice.JPG\" width=\"634\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI really hope you will try this out.\u0026nbsp; Its simple, easy and so tasty!\u0026nbsp; It makes a perfect summer supper!\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8191732515595221540\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/tuna-melt-tart.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8191732515595221540"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8191732515595221540"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/tuna-melt-tart.html","title":"Tuna Melt Tart"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-GyEXXu_3ltc\/WXipY5Hoa8I\/AAAAAAABG8c\/48YZlFn6z8wz8E2ey_OSwXs9maCD9cBcwCEwYBhgL\/s72-c\/DSCN3266.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8216647875284026184"},"published":{"$t":"2017-03-22T04:00:00.001+00:00"},"updated":{"$t":"2021-04-30T12:16:17.151+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Salmon and Broccoli Quiche"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-7LFO_prBGAk\/WNE9rx9oykI\/AAAAAAAA1Gg\/wqATrvZUjSEc0GPkOb2vJ29A_F4As_zOwCLcB\/s1600\/DSCN1065.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Salmon and Broccoli Quiche\" border=\"0\" height=\"603\" src=\"https:\/\/2.bp.blogspot.com\/-7LFO_prBGAk\/WNE9rx9oykI\/AAAAAAAA1Gg\/wqATrvZUjSEc0GPkOb2vJ29A_F4As_zOwCLcB\/w640-h603\/DSCN1065.JPG\" title=\"Salmon and Broccoli Quiche\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI forget where I was, but it was a couple of weeks ago now, I was visiting with someone and they mentioned baking a quiche for supper a few nights before that.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI remember thinking to myself, I have not baked a quiche in a while and my appetite for having quiche was immediately whetted and I thought about nothing else for a few days!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHave you ever done that?\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-kThAGgeu9Tk\/WNE9xs2aFFI\/AAAAAAAA1Gk\/eg7eYcKlNmc4PIPKeXaSQPQ2dfRveGQMQCLcB\/s1600\/DSCN1066.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Salmon and Broccoli Quiche\" border=\"0\" height=\"589\" src=\"https:\/\/4.bp.blogspot.com\/-kThAGgeu9Tk\/WNE9xs2aFFI\/AAAAAAAA1Gk\/eg7eYcKlNmc4PIPKeXaSQPQ2dfRveGQMQCLcB\/w640-h589\/DSCN1066.JPG\" title=\"Salmon and Broccoli Quiche\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe shops here in the UK are filled with a variety of Quiches, but I have always found them largely disappointing.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EToo much crust (yes, I, a crust lover, did say that!) and not enough filling.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI love crust, but there has to be an perfect balance of\u0026nbsp; crust to filling to make my taste buds tingle.\u0026nbsp; Store produced quiches are always sadly lacking in filling.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fGA2s6WUJXQ\/WNE9yipunbI\/AAAAAAAA1Go\/kq453GSVJB8VVnVuEJws7_VenlBFE7jnACLcB\/s1600\/DSCN1067.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Salmon and Broccoli Quiche\" border=\"0\" height=\"634\" src=\"https:\/\/1.bp.blogspot.com\/-fGA2s6WUJXQ\/WNE9yipunbI\/AAAAAAAA1Go\/kq453GSVJB8VVnVuEJws7_VenlBFE7jnACLcB\/w640-h634\/DSCN1067.JPG\" title=\"Salmon and Broccoli Quiche\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nToo much crust and not enough filling, just doesn't do it for me, which is why I never buy ready made quiches.\u0026nbsp; To me, they are a huge waste of money.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhy pay hard earned money to be disappointed. It doesn't make sense.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-QI0hwCV79m8\/WNE93m-vEUI\/AAAAAAAA1Gs\/3IrC-JNgUH4AlpPSR8egxw8nzp5Zt6IAQCLcB\/s1600\/DSCN1068.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Salmon and Broccoli Quiche\" border=\"0\" height=\"626\" src=\"https:\/\/4.bp.blogspot.com\/-QI0hwCV79m8\/WNE93m-vEUI\/AAAAAAAA1Gs\/3IrC-JNgUH4AlpPSR8egxw8nzp5Zt6IAQCLcB\/w640-h626\/DSCN1068.JPG\" title=\"Salmon and Broccoli Quiche\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI used my \u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/butter-lard-pastry\" target=\"_blank\"\u003E\u003Cb\u003EButter\/Lard pastry\u003C\/b\u003E\u003C\/a\u003E recipe for this, and it was just the right amount of flaky and savoury.\u0026nbsp; It also meant I had an extra crust to do something tasty with at a later date.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you have never made the butter\/lard pastry, you really need to. Once you try it you will never want to make any other kind.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XHkhXwkkLNg\/WNE940SfgOI\/AAAAAAAA1Gw\/T99DovR3AVgz3MdTLYCsaVPKmZOntWSjQCLcB\/s1600\/DSCN1071.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Salmon and Broccoli Quiche\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-XHkhXwkkLNg\/WNE940SfgOI\/AAAAAAAA1Gw\/T99DovR3AVgz3MdTLYCsaVPKmZOntWSjQCLcB\/w613-h640\/DSCN1071.JPG\" title=\"Salmon and Broccoli Quiche\" width=\"613\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI also chose to make a Salmon and Broccoli filling.\u0026nbsp; Salmon and broccoli are a beautiful flavour combination.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThose two are a marriage made in heaven and something which we both enjoy together, especially when accompanied with copious amounts of tasty cheese! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-AkDb5hhw6tg\/WNE96jXKnvI\/AAAAAAAA1G0\/WNup-wS17B8FZAJklm8peO0N2k3jhmPBACLcB\/s1600\/DSCN1072.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Salmon and Broccoli Quiche\" border=\"0\" height=\"629\" src=\"https:\/\/1.bp.blogspot.com\/-AkDb5hhw6tg\/WNE96jXKnvI\/AAAAAAAA1G0\/WNup-wS17B8FZAJklm8peO0N2k3jhmPBACLcB\/w640-h629\/DSCN1072.JPG\" title=\"Salmon and Broccoli Quiche\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAnd I used three kinds of cheese in this.\u0026nbsp; A nutty Gruyere.\u0026nbsp; A sharp Cheddar and a creamy Red Leicester for colour.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe whole thing was gorgeously tasty and we both fell in love with it.\u0026nbsp; My appetite for a Quiche was sated and my husband was a happy camper also.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI love simple meals like this.\u0026nbsp; Store cupboard ingredients.\u0026nbsp; Easy to make. Delicious. What more could a person ask for?\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-o6I-2XFGdL0\/WNE99oNiLwI\/AAAAAAAA1G4\/ZIDfH0IIS50Zstc2Q32aBF8FXepCs6Q3QCLcB\/s1600\/DSCN1073.JPG\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Salmon and Broccoli Quiche\" border=\"0\" height=\"634\" src=\"https:\/\/2.bp.blogspot.com\/-o6I-2XFGdL0\/WNE99oNiLwI\/AAAAAAAA1G4\/ZIDfH0IIS50Zstc2Q32aBF8FXepCs6Q3QCLcB\/w640-h634\/DSCN1073.JPG\" title=\"Salmon and Broccoli Quiche\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Salmon, Broccoli and Cheese Quiche*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one 10-inch quiche\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/salmon-broccoli-and-cheese-quiche\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a simple quiche with classic flavours.\u0026nbsp; Salmon and broccoli go together like peas and carrots.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E1 unbaked 10 inch pie crust (your own recipe or a good storebought one)\u003C\/div\u003E\n1 small head of broccoli, florets removed and steamed until crispy tender, reserve stalks for another use\u003Cbr \/\u003E\u003Cdiv\u003E\n4 spring onions, trimmed and chopped\u003C\/div\u003E\n\u003Cdiv\u003E\n105g of cooked salmon, skinless and boneless, flaked (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n375g of grated cheese (I used Strong Cheddar, Red Leiscester, and Gruyere) (3 cups)\u003Cbr \/\u003E6 large free range eggs, beaten\u003C\/div\u003E\n\u003Cdiv\u003E\n225ml of evaporated skim milk (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp dill weed\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-fbRUYNzNEdE\/WNE-Enmu1NI\/AAAAAAAA1HA\/xgo44X4ifLcs1Vuk7oLF-1RSObJRrYb8QCLcB\/s1600\/DSCN1075.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Salmon and Broccoli Quiche\" border=\"0\" height=\"587\" src=\"https:\/\/2.bp.blogspot.com\/-fbRUYNzNEdE\/WNE-Enmu1NI\/AAAAAAAA1HA\/xgo44X4ifLcs1Vuk7oLF-1RSObJRrYb8QCLcB\/w640-h587\/DSCN1075.JPG\" title=\"Salmon and Broccoli Quiche\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003EPre-heat\n your oven to 190*C\/375*F\/gas mark 5. Line your pie dish with the \npastry, fluting the edges as desired. Set aside. Place a baking tray in \nthe oven to heat.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPlace 240g (\n two cups) of your cheese in the bottom of the crust. Sprinkle with the \nspring onions. Lay out the broccoli florets and scatter over the salmon \ndecoratively. Sprinkle wth some salt and black pepper and the dillweed. \nBeat the eggs and milk well \ntogether. Season to taste with salt and black pepper. Pour this over \nyour vegetables and cheese. Sprinkle the remaining cup of cheese over \ntop.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPlace on the heated baking tray and then bake for 50 to 55 minutes, \nuntil nicely browned and a knife inserted near the centre comes out \nclean.\u0026nbsp; Let sit for 10 minutes before cutting into wedges to serve.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Arlni61ylj4\/WNE-Cr9mLjI\/AAAAAAAA1G8\/bBv9iDZh9lkcglHBFmXl7CD3SnqJxWcDwCLcB\/s1600\/DSCN1074.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Salmon and Broccoli Quiche\" border=\"0\" height=\"333\" src=\"https:\/\/1.bp.blogspot.com\/-Arlni61ylj4\/WNE-Cr9mLjI\/AAAAAAAA1G8\/bBv9iDZh9lkcglHBFmXl7CD3SnqJxWcDwCLcB\/w640-h333\/DSCN1074.JPG\" title=\"Salmon and Broccoli Quiche\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWe both had our fill over the next few days, enough so that we were satisfied and it will be a while before I bake one again.\u0026nbsp;\u0026nbsp; I have never frozen a quiche, so I am not sure if it freezes properly or not.\u0026nbsp; Have any of you?\u0026nbsp; Bon Appetit!\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-QI0hwCV79m8\/WNE93m-vEUI\/AAAAAAAA1Gs\/3IrC-JNgUH4AlpPSR8egxw8nzp5Zt6IAQCLcB\/s1600\/DSCN1068.JPG\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Salmon and Broccoli Quiche\" border=\"0\" height=\"626\" src=\"https:\/\/4.bp.blogspot.com\/-QI0hwCV79m8\/WNE93m-vEUI\/AAAAAAAA1Gs\/3IrC-JNgUH4AlpPSR8egxw8nzp5Zt6IAQCLcB\/w640-h626\/DSCN1068.JPG\" title=\"Salmon and Broccoli Quiche\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cspan style=\"box-sizing: border-box; color: #ef9d87; text-align: justify;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8216647875284026184\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/03\/salmon-and-broccoli-quiche.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8216647875284026184"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8216647875284026184"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/03\/salmon-and-broccoli-quiche.html","title":"Salmon and Broccoli Quiche"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-7LFO_prBGAk\/WNE9rx9oykI\/AAAAAAAA1Gg\/wqATrvZUjSEc0GPkOb2vJ29A_F4As_zOwCLcB\/s72-w640-h603-c\/DSCN1065.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7935869414519393357"},"published":{"$t":"2016-10-08T04:00:00.000+01:00"},"updated":{"$t":"2016-10-08T04:00:21.990+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Pumpkin Pie Dump Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN9274_zpszcodxh3k.jpg\" border=\"0\" height=\"381\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9274_zpszcodxh3k.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIts Thanksgiving in Canada this weekend and this recipe is a huge shout out to all of my friends and family who will be sitting down with their loved ones this weekend to enjoy this annual feast of thanks!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN9275_zpsxpnbjxoi.jpg\" border=\"0\" height=\"397\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9275_zpsxpnbjxoi.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is SOOOOOO delicious and SOOOOOO easy to make. \u0026nbsp; I just love it. So does Todd!\u0026nbsp; In fact I might even go so far as to say that I love this more than pumpkin pie.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9277_zpsaxsvpyzz.jpg\" border=\"0\" height=\"343\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9277_zpsaxsvpyzz.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt uses a boxed cake mix. Cake mixes were not readily available when I first moved over here to the UK, but they have become much more available over the past couple of years withsome very taste tempting flavours being offered.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9278_zps4kx6qlzm.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9278_zps4kx6qlzm.jpg\" width=\"395\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis cake uses a box of Spice Cake mix, or over here Ginger Spice Cake mix.\u0026nbsp; You can get them and the tins of pureed pumpkin in Tesco stores.\u0026nbsp; A basic pumpkin pie filling is poured into a buttered baking tin.\u0026nbsp;\u0026nbsp; You sprinkle the cake mix over top, drizzle with butter and then sprinkle with chopped walnuts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9281_zpslnxru7ig.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9281_zpslnxru7ig.jpg\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou then bake without stirring . . . and presto chango, you end up with a delicious pumpkin dessert that I find incredibly moreish.\u0026nbsp; You can eat it at room temperature or chilled from the refrigerator.\u0026nbsp; I like it chilled from the refrigerator and I like to eat it the day after I bake it when . . . to me at any rate\u0026nbsp; . . . the flavours are more developed.\u0026nbsp; Lashings of whipped cream are a must!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9282_zps4poyvc2i.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9282_zps4poyvc2i.jpg\" width=\"379\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pumpkin Pie Dump Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 1 (9 by 13 inch) cake\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pumpkin-pie-dump-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nNothing could be easier.\u0026nbsp; Store any leftovers in the refrigerator.\u0026nbsp; Serve warm or cold with a dollop of whipped cream on top.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 (425g) tin of pureed pumpkin, not pumpkin pie filling (15 ounce tin)\u003C\/div\u003E\n1 410g tin of evaporated milk, not sweetened condenses (12 ounce tin)\u003C\/div\u003E\n3 large free range eggs\u003C\/div\u003E\n190g of caster sugar (1 cup)\u003C\/div\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n1\/4 tsp each of ground ginger, nutmeg, cardamon and cloves\u003C\/div\u003E\n1 tsp vanilla extract\u003C\/div\u003E\n1 box spice cake mix (over here Betty Crocker Ginger Spice Cake, 425g)\u003C\/div\u003E\n8 ounces of butter, melted (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n60g chopped walnuts (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nWhipped cream to serve\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN9283_zpsdlqclwwc.jpg\" border=\"0\" height=\"375\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9283_zpsdlqclwwc.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 9 by 13 inch cake tin very well. Set aside.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN9284_zpsj6rxcbqr.jpg\" border=\"0\" height=\"380\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9284_zpsj6rxcbqr.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\nWhisk\n together the pumpkin, milk, eggs, sugar, spices and vanilla.\u0026nbsp; This \nmixture will be runny, no fears. Pour it into the prepared pan.\u0026nbsp; \nSprinkle the dry cake mix evenly over top.\u0026nbsp; Pour the melted butter over \ntop of the cake mix.\u0026nbsp; Do not stir.\u0026nbsp; Sprinkle walnuts over top.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake\n for 55 to 60 minutes.\u0026nbsp; It may still be a bit wobbly in the centre, but \nwill firm up upon standing.\u0026nbsp; Let cool at least half an hour prior to \nserving.\u0026nbsp; Serve warm or cold with whipped cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9285_zpso1zjc9fg.jpg\" border=\"0\" height=\"374\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9285_zpso1zjc9fg.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit and Happy Thanksgiving! \u0026nbsp; "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7935869414519393357\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/pumpkin-pie-dump-cake.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7935869414519393357"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7935869414519393357"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/pumpkin-pie-dump-cake.html","title":"Pumpkin Pie Dump Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1481626490095494386"},"published":{"$t":"2016-09-27T04:00:00.001+01:00"},"updated":{"$t":"2022-02-05T13:37:22.338+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Magic Chicken Pie"},"content":{"type":"html","$t":"\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"630\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9176_zpsptwzdqjx.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis is a delicious dish that I like to make every now and again. My husband really loves it, but then again he is somewhat of a pie man.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI like to make my own pies and whilst this isn't like your traditional type of pie, it is still very satisfying and quite, quite tasty!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"576\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9177_zps1zfqye8k.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIt uses a ready made baking mix.\u0026nbsp; You can of course buy the store bought kind, but I tend to make my own and keep it on hand in the freezer.\u0026nbsp; (I bring it to room temperature prior to using)\u0026nbsp; I will give you the recipe for it below.\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt also uses a tin of condensed cream soup. You can also make that from scratch if it bothers you to use a tin, but as for me, I am not really bothered.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe soup makes a delicious gravy for this and I like it.\u0026nbsp; I'm not a tinned soup snob like some people are.\u0026nbsp; It was something that I had as a child and it never killed me yet!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9178_zpsd6zketvi.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIn fact, I would go so far as to say that I love some tinned soups better than homemade . . .\u0026nbsp; specifically Heinz Tomato Soup.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ETo me that tastes of comfort and home and my childhood and there just is no substitute for that!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"592\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9184_zpsubgmop0d.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis chicken pie is so much easier than a conventional chicken pie.\u0026nbsp; The ingredients are simply layered in a buttered casserole dish and baked.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EFirst on the bottom there is shredded cooked chicken, which gets topped by some minced onion and then some cheese . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"634\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9185_zps7p302nae.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nNext comes a layer of vegetables.\u0026nbsp; I always use a frozen mix, but you can cook fresh if you are not pressed for time.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI like the country mix which has peas, carrots, broccoli and cauliflower, but you use whatever is your favourite.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI can't eat corn so I have to avoid any vegetable mix with corn in it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"602\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9186_zpslp5dejr7.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThe vegetables are topped with a batter that you make with the baking mix and then a mix of soup and stock is poured over all.\u0026nbsp; You don't need to stir anything together.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EJust layer it and then pop it into the oven.\u0026nbsp; About three quarters of an hour later and presto chango, just like magic you got a delicious chicken pie!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9187_zps8e23l2hr.jpg\" title=\"Magic Chicken Pie\" width=\"610\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nOne good thing to note also is that this recipe can successfully be cut in half.\u0026nbsp; Because there are only two of us I do that all the time and it works great.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ECut in half it makes enough for us to enjoy together for one meal and then my husband enjoys the leftovers the day after.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"614\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN91901_zpswlcxpjgj.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIts really delicious, simple and easy to make.\u0026nbsp; I hope you'll give it a go!\u0026nbsp;\u0026nbsp; We love it!\u0026nbsp; All you need is a salad or something like a salad on the side!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9188_zpsly4rfspi.jpg\" title=\"Magic Chicken Pie\" width=\"634\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Magic Chicken Pie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/magic-chicken-pie\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n few simple ingredients are layered and then baked and then just like \nmagic, you got a tasty chicken pie to enjoy!\u0026nbsp; This is a real family \npleaser!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 TBS butter\u003C\/div\u003E\n2 cooked boneless, skinless chicken breasts, shredded \u003C\/div\u003E\n2 cups fresh or frozen vegetables\u003C\/div\u003E\n1 small onion, peeled and chopped\u003C\/div\u003E\n120g grated strong cheddar cheese (1 cup)\u003C\/div\u003E\n260g of baking mix (2 cups, like Biscuick)\u003C\/div\u003E\n355ml milk (1 1\/2 cups)\u003C\/div\u003E\n355ml hot chicken stock (1 1\/2 cups)\u003C\/div\u003E\n2 chicken stock cubes\u003C\/div\u003E\n1 (295g) tin condensed cream of chicken soup (10.75 ounces)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"618\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9191_zpsyap2awor.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Cut the butter into chunks and \nplace it in the bottom of a 9 by 13 inch baking dish.\u0026nbsp; Place in the oven\n to melt the butter.\u0026nbsp; Remove when the butter is melted.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk together the milk and baking mix.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk together the chicken stock and stock cubes.\u0026nbsp; Gradually mix this into the chicken soup in a bowl, until smooth.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDo\n as follows without mixing the ingredients together.\u0026nbsp; Place the shredded\n chicken evenly over the melted butter.\u0026nbsp; Top evenly with the vegetables.\n Scatter the onion over top of the veggies.\u0026nbsp; Sprinkle the cheese evenly \nover top of the onion.\u0026nbsp; Pour the baking mix batter over top of this and \nthen finally pour the soup stock mix over all.\u0026nbsp; Place in the preheated \noven and bake for 45 to 50 minutes, or until the top is becoming golden \nbrown.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRemove from the oven and allow to stand for 10 minutes prior to serving.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"578\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9189_zpsqntektmc.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E*Homemade Bisquick*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 6 cups\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/homemade-bis\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nThis is so easy to make.\u0026nbsp; I like to keep mine in the freezer, but you can keep it at room temperature for several months.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n700g plain flour (5 cups, all purpose)\u003C\/div\u003E\n3 TBS baking powder\u003C\/div\u003E\n2 tsp salt\u003C\/div\u003E\n220g of solid white vegetable fat (Crisco or Trex, 1 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the flour, baking powder and salt into the bowl of a food processer and\n blitz for a couple seconds.\u0026nbsp; Add half of the fat and blitz for about 30\n seconds.\u0026nbsp; Add the remaining fat and blitz again for about 30 seconds.\u0026nbsp; \nThe mixture should resemble fine bread crumbs. Store in an airtight \ncontainer. \u003C\/div\u003E\nNote:\u0026nbsp; You can also do it by hand using a pastry blender.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"362\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9193_zpsbd9j9rjb.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis makes a great midweek, family pleasing supper!\u0026nbsp; Bon Appetit! \u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1481626490095494386\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/magic-chicken-pie.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1481626490095494386"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1481626490095494386"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/magic-chicken-pie.html","title":"Magic Chicken Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6671409062285855731"},"published":{"$t":"2015-11-13T04:00:00.001+00:00"},"updated":{"$t":"2022-02-21T13:23:33.691+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leeks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Ham Hock, Leek \u0026 Cheese Pie"},"content":{"type":"html","$t":"\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3888_zpsbqgrshte.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"629\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nWhere we live in Blacon, a suburb of Chester City,\u0026nbsp; we are surrounded by Leek fields.\u0026nbsp; You can smell them in the air this time of year and it's a gorgeous smell.\u0026nbsp; It makes your taste buds tingle and your mouth water.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ELeeks are a real autumn and winter favourite in our house and November 1st marks the beginning of the \u003Ca href=\"http:\/\/www.britishleeks.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EBritish Leek \u003C\/b\u003E\u003C\/a\u003ESeason.\u0026nbsp; I have to say with all honesty . . .\u0026nbsp; there is no leek tastier than a fresh British Leek, grown in British soil and harvested and sold within days of being harvested. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI love to buy local and buy fresh.\u0026nbsp; Leeks are a seasonal treat we start to enjoy every autumn\u003Cb\u003E, \u003C\/b\u003Eand they figure heavily in our diet throughout the season.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/leek_zpsexih3ble.png\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"564\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nInterestingly enough, Leeks have been cultivated since the time of the Ancient Egyptians and were probably, in all liklihood, a fundamental part of the diet of those who built the pyramids. Hippocrates the ancient Greek physician and ‘father of medicine’ prescribed the leek as a cure for nosebleeds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nPhoenician traders are said to have introduced the leek to Wales when they were trading for tin in the British Isles – an act that would unexpectedly elevate this humble veg to national status thousands of years later, for today the Leek is indeed the Welsh National Symbol!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"462\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3885_zps8ekyse2p.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nLike garlic and onions, leeks are a member of the allium family.\u0026nbsp; They have their own distinct flavour however, being quite harsh when raw (only very young leeks are eaten this way.)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOnce cooked, they develop a very delicate flavour, similar to a mild onion but with a extra hint of sweetness. Two thirds of their length is white and firm, and this is the part that is mainly eaten.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe rest of the third is made up of the leaves (flags), most of which are discarded.\u0026nbsp; I find them quite useful when making flavourful stocks.\u0026nbsp; I find them to be a very versatile ingredient which works well both in hearthy main dishes, delicious side dishes, and of course in toothsome soups!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"590\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3886_zpssvb6kljq.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI recently used some to create a delicious pie . . . Ham Hock, Leek and Cheese Pie. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ERich, buttery and flaky puff pastry, encasing a fabulous filling, perfectly showcases this delicious autumn\/winter vegetable.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"554\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3893_zps8jecgomg.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nYou get the smokiness of the ham hock . . . which goes wonderfully with the sweetness of leeks . . . leeks which have been sauteed in butter . . .\u0026nbsp; long and slow to help bring out their very best\u0026nbsp; . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"589\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3894_zps3ptr3tt0.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u0026nbsp;Add to that the richess of double cream . . .\u0026nbsp; and gruyere cheese, which has a nutty sweet flavour . . .\u0026nbsp; and you have a beautiful combination of flavours that is at once sublime and yet quite outstanding in every way.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3895_zpsft2hv21z.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u0026nbsp;From the moment your fork breaks down through that buttery flakiness into that rich filling you know you are in for a real treat.\u0026nbsp; And it does not disappoint . . .\u0026nbsp; NOT\u0026nbsp; in the least.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3896_zpsliiirxlr.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"637\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis is magnificent.\u0026nbsp; End of. \u0026nbsp; All you really need on the side is a mixed salad to complete your meal.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3887_zpskbonks7y.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"635\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Ham Hock, Leek and Cheese Pie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/leek-pie\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nA deliciously creamy leek and cheese filling between two flakey rounds of puff pastry.\u0026nbsp; Fabulous.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n3 TBS plain flour\u003C\/div\u003E\n60g of butter, softened (1\/4 cup)\u003C\/div\u003E\n500g of finely chopped leeks (the white part only) (about 4 cups)\u003C\/div\u003E\n225ml of heavy cream (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp freshly grated nutmeg\u003C\/div\u003E\n250g of gruyere cheese, grated (1\/2 pound)\u003C\/div\u003E\n\u003Cdiv\u003E\n100g of cooked ham hock, shredded\u003C\/div\u003E\n750g puff pastry (1 1\/2 pounds)\u003C\/div\u003E\n1 large free range egg, beaten with 1 tsp water\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3890_zpszekwdbvo.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"581\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nHeat\n the butter in a large skillet over low heat.\u0026nbsp; Once it melts and begins \nto foam, add the leeks.\u0026nbsp;\u0026nbsp; Cook, stirring frequently, until they are very\n softened,\u0026nbsp; without allowing them to colour. Stir in the flour \u0026nbsp; Add the\n cream to the leeks, along with the nutmeg and some seasoning.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIncrease\n the heat to high, stirring constantly.\u0026nbsp; Remove from the heat as soon as\n it begins to boil.\u0026nbsp; Set aside and allow to cool to room temperature.\u0026nbsp; \nStir in the ham hock and the cheese.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F. gas mark 6.\u0026nbsp; Lightly butter a large baking tray.\u0026nbsp; Line with baking paper.\u0026nbsp; Butter the paper.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3902_zpsuj8yyrte.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDivide\n the pastry in half.\u0026nbsp;\u0026nbsp; Roll out each piece to a 10 inch in diameter \ncircle on a lightly floured board.\u0026nbsp; Place one disc onto the paper lined \nbaking tray. \u0026nbsp; Brush the surface lightly with some of the beaten egg \nmixture.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESpoon the leek cheese filling into the middle of the pastry \ndisc and spread it out, leaving a 1 inch border free all the way around \nthe edge of the disc.\u0026nbsp; Top with the other disc of pastry.\u0026nbsp; Crimp the \nedges all the way around to seal.\u0026nbsp; Brush the top with more of the beaten\n egg mixture. Make a few slits in top to vent.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"427\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3897_zpsc8nwqs9m.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 10 \nminutes, then lower the oven temperature to 160*C\/325*F\/ gas mark 3 and \nbake for 20 to 25 minutes longer, until crisp and golden brown.\u0026nbsp; Cut \ninto wedges to serve.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"589\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3894_zps3ptr3tt0.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u0026nbsp;For more information on this lovely British Vegetable do check out \u003Ca href=\"http:\/\/www.british-leeks.co.uk\/index.php\" target=\"_blank\"\u003E\u003Cb\u003EBritish Leeks\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; You will find more fun facts, nutritional information, growing information and a whole host of other recipes which showcase this very delicious and versatile vegetable!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6671409062285855731\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/ham-hock-leek-cheese-pie.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6671409062285855731"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6671409062285855731"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/ham-hock-leek-cheese-pie.html","title":"Ham Hock, Leek \u0026 Cheese Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7842201455303015344"},"published":{"$t":"2015-04-10T07:04:00.000+01:00"},"updated":{"$t":"2015-04-10T07:04:51.921+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"storecupboard suppers"}],"title":{"type":"text","$t":"Tuna, Cheese \u0026 Onion Pie"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN1362_zpsfoxa7dle.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1362_zpsfoxa7dle.jpg\" height=\"383\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always been a foodie. \u0026nbsp; When\u0026nbsp; I was really young my mom used to give me her old magazines and I can remember clipping recipes from them.\u0026nbsp; I can still tell you how very delicious a slice of her lemon meringue pie was . . . yellow and transparent, covered in a seemingly mile high pile of sweet and sticky meringue . . . this remembered from lunch time when I was about 8 years old. \u0026nbsp; She used to make my brother a small bowl of lemon pudding instead of pie because she didn't think pastry was good for wee ones . . .\u0026nbsp; and it probably wasn't.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN1365_zpswwzspdj9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1365_zpswwzspdj9.jpg\" height=\"400\" width=\"386\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have a LOT of food memories that go way, way back . . .\u0026nbsp; the taste of sweet carrots stolen from a farmer's field in Germany when I was really small, maybe only three or four years old. \u0026nbsp;\u0026nbsp;\u0026nbsp; The delicate smokiness of the thin slices of bierwurst that the German Grocer used to gift me with when I would go to the shop to pick up things for my mom . . .\u0026nbsp; again I would only be about four years old if that.\u0026nbsp; We left Germany when I was four and a half.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've always been a foodie.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1360_zpsmug3knwk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1360_zpsmug3knwk.jpg\" height=\"384\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI even used to spend some of my precious teenage allowance on cookery books (which I still have to this day) including Fanny Farmer's Cooking School, a Jewish Cookbook (because my then boyfriend\/ex husband's sister married a Jewish fella), The Farmer's Daughter Cookbook, Madame Benoit Cooks at Home, and\u0026nbsp; . . .\u0026nbsp; my last year in high school I began to splurge and collect the Better Homes and Garden's Cookbook Library.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1359_zpsgfbcqwef.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1359_zpsgfbcqwef.jpg\" height=\"400\" width=\"385\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA whole series of cookery books that covered everything from cheap eats to desserts to glamorous entertaining . . .\u0026nbsp; or at least the 1970's version of glamorous entertaining. \u0026nbsp; I still use them from time to time.\u0026nbsp; There are some real gems between the covers and this recipe I am showing you here today is one of them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1364_zpsbwcxuugk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1364_zpsbwcxuugk.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt comes from the Casserole Cookbook (second edition, eight printing 1972) and is a lovely and easy to make Tuna Pie which nestles into a rice crust.\u0026nbsp;\u0026nbsp; If you have pouches of ready cooked rice in the cupboard, they work just fine, which makes this a great store cupboard meal.\u0026nbsp;\u0026nbsp; It's like a quiche in many ways.\u0026nbsp; Simple.\u0026nbsp; Economical.\u0026nbsp;\u0026nbsp; Delicious.\u0026nbsp; What more could you want?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1366_zpsrdvtf5gw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1366_zpsrdvtf5gw.jpg\" height=\"400\" width=\"381\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think it's pretty wonderful that forty years later I still find great value in these old books. \u0026nbsp; Money well invested I would say.\u0026nbsp;\u0026nbsp; The original recipe called for the use of Swiss Cheese.\u0026nbsp; I replaced the Swiss with a goodly amount of strong English Cheddar and added a TBS of Dijon mustard . . .\u0026nbsp; coz cheese and mustard are da bomb.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1358_zpsxikcsw8y.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1358_zpsxikcsw8y.jpg\" height=\"394\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Tuna,\u0026nbsp; Cheese and Onion Pie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/tuna-cheese-and-onion-pie\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA delicious cheddar, tuna and onion filling bakes in a tasty rice shell!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n250g of cooked rice (2 cups)\u003C\/div\u003E\n2 TBS butter, melted\u003C\/div\u003E\n1\/2 small onion, finely chopped\u003C\/div\u003E\n1\/4 tsp dried marjoram, crushed\u003C\/div\u003E\npinch salt and black pepper\u003C\/div\u003E\n1 medium free range egg, lightly beaten\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the filling:\u003C\/div\u003E\n200g tin of solid albacore tuna, drained and flaked (about 1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n3 medium free range eggs, beaten\u003C\/div\u003E\n60ml double cream (1\/4 cup)\u003C\/div\u003E\n180ml milk (3\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS Dijon mustard\u003C\/div\u003E\n1\/2 small onion, finely chopped\u003C\/div\u003E\n125g of strong cheddar cheese,grated (1 cup)\u003C\/div\u003E\nsalt and black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C.350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Butter a 10 inch pie dish really well. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\nMix\n together the rice, melted butter, chopped onion, marjoram, salt, pepper\n and egg.\u0026nbsp; Press this mixture into the prepared pie plate.\u0026nbsp;\u0026nbsp; Flake the \ntuna over top of the rice.\u0026nbsp;\u0026nbsp; Beat together the remaining ingredients and\n pour this over top of the tuna.\u0026nbsp; Bake in the heated oven for 50 to 55 \nminutes, or just until a knife inserted off centre comes out clean.\u0026nbsp;\u0026nbsp; \nCut into wedges to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7842201455303015344\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/tuna-cheese-onion-pie.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7842201455303015344"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7842201455303015344"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/tuna-cheese-onion-pie.html","title":"Tuna, Cheese \u0026 Onion Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7794605541158552882"},"published":{"$t":"2015-02-09T04:00:00.000+00:00"},"updated":{"$t":"2017-04-07T07:54:27.734+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meatless monday"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Cheese, Potato and Onion Pie"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN0405_zpskar3n7ti.jpg\" border=\"0\" height=\"390\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0405_zpskar3n7ti.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWho says that a savoury pie has to have meat in it to be good?\u0026nbsp; This pie is absolutely fabulous!\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; You can adapt it to use the cheese which you have in the house. It can be a tiny bit fiddly with the making of the pastry, but absolutely worth\u003Ci\u003E all \u003C\/i\u003Eof the fiddle!\u0026nbsp; We were all drooling over it in this house!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN0406_zpsiwkwjyhv.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0406_zpsiwkwjyhv.jpg\" width=\"381\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe pastry is what I would call a \"Rough Puff\"pastry. \u0026nbsp; It's very crisp and flaky and rises nicely.\u0026nbsp; I actually like it a lot more than store bought puff pastry . . .\u0026nbsp; and it wasn't really hard to do at all.\u0026nbsp; It went together very easily.\u0026nbsp; You simply mix together equal parts of lard and butter.\u0026nbsp; You rub a fourth of it into the flour\/salt mixture, add some vinegar and water and then roll\u0026nbsp; it out into a rectangle. \u0026nbsp; Then you dot it with another fourth of the butter mixture and fold it like a book into thirds, chill for five minutes and then repeat another two times, leaving it to chill for half an hour the last time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0407_zps7nvya1x3.jpg\" border=\"0\" height=\"369\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0407_zps7nvya1x3.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result is delicious and crisp and just really, REALLY nice!\u0026nbsp; The filling is not that hard either.\u0026nbsp; There is no bottom pastry, just top.\u0026nbsp; You simply caramelize some onions, boil some potato slices, and then layer them in a pie dish with a cheese and cream mixture and a mix of grated cheeses.\u0026nbsp; (SO lots of cheese! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0409_zpskw0qhzec.jpg\" border=\"0\" height=\"389\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0409_zpskw0qhzec.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou attach a thin strip of pastry all around the pie dish for the top crust to adhere to, so it seals the pie up nicely . . .\u0026nbsp; then pop on the crust and seal it all around.\u0026nbsp; I decorated mine a bit with trimmings as you can see.\u0026nbsp; I would have been a bit more inventive than just writing the word Pie in trimmings, but I got rather lazy.\u0026nbsp; Little cut out flowers or hearts would be nice\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0413_zpsqw5qboxt.jpg\" border=\"0\" height=\"371\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0413_zpsqw5qboxt.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWashed with a bit of egg wash and vented the pie is then popped into the oven for half an hour on high and then a further hour at a lower temperature\u0026nbsp; . . .\u0026nbsp; so that the pastry puffs up nice and golden brown and crisp . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0415_zps3ucymg05.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0415_zps3ucymg05.jpg\" width=\"383\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd the insides with all those scrummy caramelized onions, and potatoes . . .\u0026nbsp; cream and cheese . . .\u0026nbsp; all meld together in unctuous gloriosity!\u0026nbsp; (I made that word up.\u0026nbsp; Don't you like it?)\u0026nbsp; Altogether this pie is fabulously delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0417_zpslfgzpage.jpg\" border=\"0\" height=\"363\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0417_zpslfgzpage.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a once in a blue moon treat that will have your family oohing and aahing all around the table . . .\u0026nbsp; and please sir-ing for just one more piece.\u0026nbsp;\u0026nbsp; You won't even miss the meat.\u0026nbsp; I gurantee, which makes it perfect for meatless Monday and if you use vegetable shortening instead of lard, quite vegetarian friendly.\u0026nbsp; (I used shortening because my lard was a bit too old and I wasn't sure about using it.It worked out beautifully.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0419_zps3pkr0mmd.jpg\" border=\"0\" height=\"376\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0419_zps3pkr0mmd.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Ci\u003E*Cheese, Potato and Onion Pie*\u003C\/i\u003E\u003C\/b\u003E\u003C\/div\u003E\nMakes 9-inch pie\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheese-potato-and-onion-pie\" target=\"_blank\"\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThis may seem a bit fiddly to make, but the end result is well worth the effort.\u0026nbsp; It's delicious!\u003Cb\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003EFor the pastry :\u003Cbr \/\u003E\n75g unsalted butter, room temperature (1\/4 cup plus 1 TBS)\u003Cbr \/\u003E\n\u003Cdiv\u003E\n75g lard, room temperature (1\/4 cup plus 1 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n200g plain flour (1 1\/2 cups\u003Cbr \/\u003E\n\u0026nbsp;1⁄2 tsp salt \u003Cbr \/\u003E\n1⁄2 tbsp white wine vinegar\u003C\/div\u003E\n\u0026nbsp;about 150ml chilled water (5 fluid ounces)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\nFor the filling:\u003Cbr \/\u003E\n30g of butter (2 TBS)\u003Cbr \/\u003E\n280g of onions, peeled and thinly sliced (4 medium onions)\u003Cbr \/\u003E\n1 tsp salt\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tbsp caster sugar\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n2lb 1oz potatoes, peeled, sliced (abput 1\/3 inch thick)\u003C\/div\u003E\n\u003Cdiv\u003E\n140g crème fraîche (5 ounces)\u003C\/div\u003E\n\u003Cdiv\u003E\n4 tbsp double cream\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n150g\u0026nbsp; mature cheddar, grated, divided (1 1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n50g of Parmesan cheese, grated (1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n100g gruyere cheese, grated (3\/4 cup Swiss type cheese)\u003C\/div\u003E\n\u003Cdiv\u003E\nfreshly ground black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\nfreshly ground nutmeg\u003C\/div\u003E\n\u003Cdiv\u003E\n1 free range egg yolk, beaten with 1 tsp water\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN0415_zps3ucymg05.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0415_zps3ucymg05.jpg\" width=\"383\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTo\n make the pasty, cream together the butter and the lard.\u0026nbsp;\u0026nbsp; Divide into \nfour equal portions.\u0026nbsp; Sift the flour into a bowl with the salt.\u0026nbsp; Add one\n fourth of the butter mixture.\u0026nbsp; Cut it in with a pastry blender or your \nfinger tips until the mixture resembles fine bread crumbs.\u0026nbsp; Add the \nwhite wine vinegar.\u0026nbsp;\u0026nbsp; Add only enough water to give you a soft dough.\u0026nbsp; \nTip out onto a floured surface.\u0026nbsp;\u0026nbsp; Pat out into a rectangle that is 1\/3 \ninch thick.\u0026nbsp;\u0026nbsp; Dot with another fourth of the butter mixture.\u0026nbsp; Fold the \nouter thirds of the pastry over the middle third of the pastry like a \nbook.\u0026nbsp; Cover and put in the fridge for five minutes.\u0026nbsp;\u0026nbsp; Repeat\u0026nbsp; two more \ntimes.\u0026nbsp; If any of the butter mixture shows through the pastry scatter \nover a bit more flour.\u0026nbsp; Cover and chill for half an hour while you make \nthe filling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0418_zps6j8vylz0.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0418_zps6j8vylz0.jpg\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMelt the butter in a large \nskillet.\u0026nbsp; Add the onions, salt and sugar.\u0026nbsp;\u0026nbsp; Cook over medium heat, \nstirring frequently until the onions have softened and caramelized.\u0026nbsp;\u0026nbsp; \nSet aside.\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace the potatoes into a large saucepan of boiling salted water.\u0026nbsp; Cook for 8 minutes then drain well.\u003C\/div\u003E\n\u003Cdiv\u003E\nMix\n together the creme fraiche and double cream.\u0026nbsp; Stir in 1 cup of the \ncheddar cheese and 2 TBS of the Parmesan cheese.\u0026nbsp;\u0026nbsp; Mix together the \nremaining cheddar, gruyere and Parmesan cheese in a small bowl.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTake\n a pie dish and begin layering as follows:\u0026nbsp; !\/4 of the potatoes, 1\/3 of \nthe caramelized onions, 1\/3 of the gruyere cheese mixture, season with \nsome black pepper and some nutmeg. Pour over half of the cream mixture.\u0026nbsp; \u0026nbsp;\n Top with 1\/4 of the potatoes, 1\/3 of the caramelized onions, 1\/3 of the\n guyere cheese mixture.\u0026nbsp;\u0026nbsp; Season again with some black pepper and \nnutmeg.\u0026nbsp;\u0026nbsp; Repeat using another 1\/4 of the potatoes, 1\/3 onions, 1\/3 \nguyere cheese.\u0026nbsp; Top with the remaining cream mixture and then top with \nthe final 1\/4 of potatoes, again seasoning.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Have ready a baking sheet which you have lined with foil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoll\n the pastry out on lightly floured board, working in one direction only \nand turning it a quarter turn each time, to a circle larger than the pie\n dish.\u0026nbsp; Trim off some of the pastry all the way around.\u0026nbsp; Brush the edge \nof the pie dish with some egg wash and adhere the trimmings to it.\u0026nbsp; \nBrush the trimmings with some egg wash.\u0026nbsp;\u0026nbsp; Place the pastry lid on top, \npressing down to create a good seal all the way around.\u0026nbsp;\u0026nbsp; Take a fork \nand gently press all around the edges.\u0026nbsp; You can use any off cuts of \npastry to decorate the pie as desired.\u0026nbsp;\u0026nbsp; Brush with the remaining egg \nwash.\u0026nbsp; Cut a few steam vents into the top and then place the pie into \nthe heated oven.\u0026nbsp; Bake for 30 minutes.\u0026nbsp; \u003Cb\u003EReduce the oven temperature to \n180*C\/350*F\/ gas mark 4.\u003C\/b\u003E\u0026nbsp; Bake the pie for one further hour, until \ngolden brown.\u0026nbsp; If you think the pie is browning too quickly cover \nlightly with some foil.\u0026nbsp; Serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0406_zpsiwkwjyhv.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0406_zpsiwkwjyhv.jpg\" width=\"381\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was a tiny bit more fiddly than most of my recipes, but do trust me when I tell you it is well worth any effort taken. \u0026nbsp; This is repeatable.\u0026nbsp; Totally. "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7794605541158552882\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/02\/cheese-potato-and-onion-pie.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7794605541158552882"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7794605541158552882"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/02\/cheese-potato-and-onion-pie.html","title":"Cheese, Potato and Onion Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1596620704430161259"},"published":{"$t":"2014-12-27T04:00:00.000+00:00"},"updated":{"$t":"2014-12-28T16:30:26.489+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Cauliflower Cheese Pie"},"content":{"type":"html","$t":"\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/Cauliflower.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think Cauliflower is one of my favorite vegetables, and cauliflower cheese is one of my favourite things to do with it . . .\u0026nbsp; with a dish like that you don't really need any meat . . . rich and indulgent and very, very tasty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3419.jpg\" height=\"350\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I decided to kick it up a notch or two and added a puff pastry crust.\u0026nbsp; Talk about good . . .\u003Cbr \/\u003E\n\u0026nbsp;I love pies of any kind.\u0026nbsp; If it's got a crust on top . . . I'm well ready to get stuck in!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3420.jpg\" height=\"373\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI cheated a little bit today and used a few cheat ingredients to make the sauce instead of making one from scratch . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3421.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's ok to do that sometimes . . . especially if you are feeling rather lazy as I was today . . . and after all of the work I've done cooking over the past couple of days . . .\u0026nbsp; well, I am due for a break!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3424.jpg\" height=\"400\" width=\"385\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA tin of condensed mushroom soup, some chicken stock, and a tub of Herb and Garlic Boursin, plus a bit of grated cheddar worked a charm. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3428.jpg\" height=\"365\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust make sure you drain your cauliflower really well . . . so that the sauce stays nice and thick. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3425.jpg\" height=\"375\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to brush the top of the crust with a beaten egg yolk and then sprinkle it with some sea salt flakes and a bit of crushed black pepper to give it added flavor and texture . . . not to mention, it makes it all look even tastier, don't you think???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3426.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis went down a real treat and stretched one cauliflower a really long way.\u0026nbsp; Oh my . . . I can't wait for the leftovers tomorrow . . . in fact . . . I may even sneak a tasty little bit right after I finish here . . . tasty tasty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEasy . . . simple . . . and delicious.\u0026nbsp; It's what works for me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3429.jpg\" height=\"343\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Cauliflower Cheese Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/crust-topped-cauliflower-cheese-bake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCauliflower cheese just got better!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1\/2 of a 250g tub of Herb \u0026amp; Garlic Cream Cheese (1\/2 cup)\u003Cbr \/\u003E\n1 tin of Campbells condensed cream of mushroom soup (10 ounce)\u003Cbr \/\u003E\n125ml of hot chicken stock (1\/2 cup)\u003Cbr \/\u003E\n1 large head of cauliflower, trimmed and broken into florets\u003Cbr \/\u003E\nsalt and pepper to taste\u003Cbr \/\u003E\n120g of strong cheddar cheese, grated (1 cup)\u003Cbr \/\u003E\n1 sheet of all butter ready rolled puff pastry\u003Cbr \/\u003E\n1 small free range egg yolk beaten with a touch of water\u003Cbr \/\u003E\nflaked sea salt and coarsely ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Cook the cauliflower in a pot of \nlightly salted boiling water for about 5 minutes until crispy tender.\u0026nbsp; \nDrain well. Return to the saucepan.\u0026nbsp; Stir together the stock, soup and \nboth the cream cheese and the cheddar cheese.\u0026nbsp; Pour over the cauliflower and gently stir to combine.\u0026nbsp; Pour \nthis mixture into a shallow rectangular or oval dish.\u0026nbsp; Cover with the \npuff pastry pressing the edges against the edge of the dish to seal.\u0026nbsp; \nBrush the surface of the pastry with the beaten egg and sprinkle with some salt and pepper.\u0026nbsp; Cut a few slits in\n the top with a sharp knife to vent.\u0026nbsp; Bake for 30 minutes, until heated \nthrough and the pastry is puffed and golden brown."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1596620704430161259\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/12\/cauliflower-cheese-pie.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1596620704430161259"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1596620704430161259"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/12\/cauliflower-cheese-pie.html","title":"Cauliflower Cheese Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4322853136711889657"},"published":{"$t":"2014-04-03T04:00:00.000+01:00"},"updated":{"$t":"2014-04-03T04:00:00.923+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Chicken and Tarragon Pot Pie"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_3727_zps10227ba9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3727_zps10227ba9.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe do love a pot pie in this house, especially when they are homemade.\u0026nbsp; My mom always made great pot pies when I was growing up . . . every roast dinner almost guaranteed a pot pie made from the leftovers within a day or two.\u0026nbsp; We LOVED pies flat out.\u0026nbsp; If it was in a crust . . . we were happy campers full stop. \u0026nbsp; \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3728_zps00831e93.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3728_zps00831e93.jpg\" height=\"375\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe even loved the frozen pot pies that my mom would buy on sale from time to time . . . you know the ones I mean . . . lots of gravy, peas and carrots and a few bits of beef or chicken or turkey, depending on what kind they were. \u0026nbsp; We just loved pie. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3729_zpsf4bab170.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3729_zpsf4bab170.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHappy to say my taste has gotten a lot better since I grew up.\u0026nbsp; I would never be happy with one of those insipid frozen pies now . . . not when I can make one of my own at home that would be a lot tastier, and it's not all that hard either when it comes right down to it.\u0026nbsp; Seriously. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_3730_zps470d0aef.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3730_zps470d0aef.jpg\" height=\"400\" width=\"386\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt really only takes a tiny bit of effort and you can have a delicious pot pie on the table in no time at all. I love this pie with it's lovely rich and creamy tarragon sauce, filled with peas and carrots . . .\u0026nbsp; and tasty chunks of chicken . . . leek and onion . . .\u0026nbsp; all tucked beneath that flaky puff pastry crust.\u0026nbsp;\u0026nbsp; This be good eating all round.\u0026nbsp;\u0026nbsp; No question at all.\u0026nbsp; I do so hope you will give it a try.\u0026nbsp; I guarantee you will be converted.\u0026nbsp; I think you'll plan on having leftovers from now on, just so you can make it.\u0026nbsp; ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_3726_zpsd425d832.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3726_zpsd425d832.jpg\" height=\"377\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ci\u003E\u0026nbsp;*Chicken and Tarragon Pot Pie*\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-and-tarragon-pot-pie?pli=1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nA\n delicious version of an old time favourite with a lovely rich sauce \nwhich has been lightly flavoured with tarragon, chives and parsley. Puff\n pastry tops it. \u0026nbsp;What's not to like?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the sauce:\u003C\/div\u003E\n\u003Cdiv\u003E\n50g \u0026nbsp;butter (3 1\/2 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n35g plain flour (4 1\/4 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n500ml of hot chicken stock (2 1\/4 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n100ml of single cream (generous 1\/3 cup light cream)\u003C\/div\u003E\n\u003Cdiv\u003E\nseveral sprigs of fresh tarragon, leaves stripped off and chopped coarsely\u003C\/div\u003E\n\u003Cdiv\u003E\na small bunch of fresh chives, chopped\u003C\/div\u003E\n\u003Cdiv\u003E\nthe leaves from a small bunch of flat leaf parsley, finely chopped\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nYou will also need:\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS olive oil\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS butter\u003C\/div\u003E\n\u003Cdiv\u003E\n1 medium onion, peeled and chopped\u003C\/div\u003E\n\u003Cdiv\u003E\n2 medium carrots, peeled and sliced\u003C\/div\u003E\n\u003Cdiv\u003E\n2 trimmed leeks, cleaned and thinly sliced\u003C\/div\u003E\n\u003Cdiv\u003E\na splash of white wine\u003C\/div\u003E\n\u003Cdiv\u003E\n500g of cooked chicken, cut into bite sized pieces (a very generous pound)\u003C\/div\u003E\n\u003Cdiv\u003E\n75g of frozen peas (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 sheet of ready rolled puff pastry, all butter if possible\u003C\/div\u003E\n\u003Cdiv\u003E\n1 small free range egg, beaten with 1 tsp water\u003C\/div\u003E\n\u003Cdiv\u003E\nsea salt and freshly ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3732_zpsc28c0d58.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_3732_zpsc28c0d58.jpg\" height=\"366\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 190*C\/375*F\/gas mark 5.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nHeat\n the oil and butter in a large non-stick skillet. \u0026nbsp;Once the butter \nbegins to foam, add the onion, carrots and leeks. \u0026nbsp;Cook, stirring \noccasionally, without browning, until soft. \u0026nbsp;Season well with some salt \nand pepper, add a splash of wine and cook for several more minutes. \n\u0026nbsp;Stir in the chicken and peas. \u0026nbsp;Remove from the heat and pour into a 12 \nby 8 inch baking dish. \u0026nbsp; Set aside.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTo make the\n sauce, melt the butter in a heavy based saucepan over low heat. \u0026nbsp; Whisk\n in the flour and cook, stirring, for about a minute. \u0026nbsp;Slowly whisk in \nthe hot stock and cream, whisking constantly. \u0026nbsp;Whisk and simmer until \nthe mixture thickens. \u0026nbsp; Season well with salt and pepper. \u0026nbsp;Stir in the \nherbs. \u0026nbsp;Taste and adjust seasoning as necessary. \u0026nbsp;Pour this mixture over\n top of the chicken. \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nUnroll the pastry on a \nlightly floured surface. \u0026nbsp;Lay the sheet over top of the filling. \u0026nbsp;Trim \nthe edges to sit just inside the edge of the pie dish, and then crimp \nthe edges decoratively. \u0026nbsp;Score the pastry lightly in diagonals with a \nsharp knife, taking care not to cut all the way through. \u0026nbsp;Beat the egg \ntogether with the water and then brush the top with some of this egg \nwash. \u0026nbsp; Cut a slash in the centre to vent for steam. \u0026nbsp;(I use my kitchen \nscissors and cut it in a criss cross.) \u0026nbsp;Sprinkle lightly with some sea \nsalt and black pepper in a decorative manner.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nBake for 30 to 40 minutes, until golden brown. \u0026nbsp;Serve immediately. \u0026nbsp;We like to have some mash and veg on the side as well.\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4322853136711889657\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/chicken-and-tarragon-pot-pie.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4322853136711889657"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4322853136711889657"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/chicken-and-tarragon-pot-pie.html","title":"Chicken and Tarragon Pot Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2647793106178318854"},"published":{"$t":"2013-01-27T04:00:00.001+00:00"},"updated":{"$t":"2021-04-14T12:53:51.537+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Easy Cinnamon Puffs"},"content":{"type":"html","$t":"\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\"Easy Cinnamon Puffs\" border=\"0\" height=\"563\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4411_zps597a4b15.jpg\" title=\"Easy Cinnamon Puffs\" width=\"640\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEasy Cinnamon Puffs.\u0026nbsp;\u003Cb style=\"font-style: italic;\"\u003E\u0026nbsp;\u003C\/b\u003ENothing could\u003Cb style=\"font-style: italic;\"\u003E \u003C\/b\u003Ebe easier or tastier than these puff pastry cinnamon twists.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI had some puff pastry in my refrigerator which needed using up today.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI had in mind to make some \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/11\/portugese-custard-tarts.html\" target=\"_blank\"\u003E\u003Cb\u003EPortugese Custard Tarts\u003C\/b\u003E\u003C\/a\u003E, but I didn't have enough eggs and actually, in all truth . . .\u0026nbsp; I was feeling more than a little bit lazy.\u0026nbsp;\u0026nbsp; What's a gal to do.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Easy Cinnamon Puffs\" border=\"0\" height=\"616\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4424_zps46387d57.jpg\" title=\"Easy Cinnamon Puffs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI always love those little puff pastry creations you can buy at the grocery shops over here.\u0026nbsp;\u0026nbsp; They call them Danish Pastries, but really . . . they are not like any Danish Pastries which I am well acquainted with.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThey are basically just puff pastry re-interpreted in a variety of tasty ways . . . like spread with custard and raisins or rhubarb and rolled up, or folded over custard and raspberry jam with little slits cut into the tops, etc.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou get the picture I am sure.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Easy Cinnamon Puffs\" border=\"0\" height=\"587\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4419_zps01dcb374.jpg\" title=\"Easy Cinnamon Puffs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am a sucker for anything in pastry . . . especially sweet things in pastry, but you know . . . those fancy pastries don't come cheap!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou pay a lot for them, and you only ever get two or at most three in a pack.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you have a hungry family breathing down your neck, you would need to buy two or three packs to have enough for everyone and please them all.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Easy Cinnamon Puffs\" border=\"0\" height=\"544\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4418_zps0eadb930.jpg\" title=\"Easy Cinnamon Puffs\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe truth is that,\u0026nbsp; for probably not much more than the cost of a packet of puff pastry, you can actually get multiple\u0026nbsp; tasty treats, which are not only delicious, but very easy to make as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Easy Cinnamon Puffs\" border=\"0\" height=\"576\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4417_zps62a8a431.jpg\" title=\"Easy Cinnamon Puffs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I just simply spread it with some softened butter and sprinkled it with brown sugar and cinnamon.\u0026nbsp; Then I sprinkled milk chocolate chips over top, rolled it up, cut it into slices and then baked them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Easy Cinnamon Puffs\" border=\"0\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4415_zpsb6f24d2b.jpg\" title=\"Easy Cinnamon Puffs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEasy peasy, lemon squeasy!\u0026nbsp; But there are so many other things you could do to jazz it up even more, like adding some toasted and chopped nuts, or bits of dried fruit.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;You could do white chocolate chips, dried cranberries and pistachios!\u0026nbsp;\u0026nbsp; Orange zest and dried dates and toasted walnuts.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EButterscotch chips, lemon zest and chopped sultanas.\u0026nbsp;\u0026nbsp; The possibilities are positively endless!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Easy Cinnamon Puffs\" border=\"0\" height=\"518\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4413_zpsa0cd0498.jpg\" title=\"Easy Cinnamon Puffs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a simple idea that you can grab and run with like the wind.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYour imagination is your only limit!\u0026nbsp;\u0026nbsp; mmm . . . dried blueberries, lime zest and chopped almonds . . . you see . . . my imagination is STILL running wild!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\nFood is supposed to be fun and inspiring, and so is cooking!\u0026nbsp; Enjoy it!\u0026nbsp; Life is too short not to.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\"Easy Cinnamon Puffs\" border=\"0\" height=\"546\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/WOW_zpse84f48de.jpg\" title=\"Easy Cinnamon Puffs\" width=\"640\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Easy Cinnamon Puffs*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/easy-cinnamon-puffs\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNothing could be \neasier.\u0026nbsp; A lot cheaper than buying the ready made ones in the shops!\u0026nbsp; So\n tasty too!\u0026nbsp; In fact, downright delectable!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 packet of ready roll all butter puff pastry\u0026nbsp; \u003Cbr \/\u003E\n(One sheet, about 15 by 12 inches, thawed if frozen)\u003Cbr \/\u003E\nsoftened butter\u003Cbr \/\u003E\n100g soft light brown sugar (1\/2 cup packed)\u003Cbr \/\u003E\n2 tsp ground cinnamon\u003Cbr \/\u003E\n90g of milk chocolate chips (1\/2 cup)\u003Cbr \/\u003E\n1 egg yolk beaten with a touch of water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo glaze:\u003Cbr \/\u003E\n130g icing sugar, sifted (1 cup)\u003Cbr \/\u003E\nfew drops vanilla\u003Cbr \/\u003E\nmilk \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Easy Cinnamon Puffs\" border=\"0\" height=\"616\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/Tempting_zpseff1b326.jpg\" title=\"Easy Cinnamon Puffs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp;\u0026nbsp; Line a large baking tray with some baking paper, or two smaller ones.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUnroll\n your puff pastry.\u0026nbsp; Spread it all over with the softened butter.\u0026nbsp;\u0026nbsp; Mix \ntogether the cinnamon and brown sugar.\u0026nbsp; Sprinkle this evenly over top.\u0026nbsp; \nSprinkle evenly with the chocolate chips.\u0026nbsp;\u0026nbsp; Roll up from the short end, \npressing all together tightly.\u0026nbsp;\u0026nbsp; Using a sharp knife cut into 1 inch \nslices.\u0026nbsp; Carefully slide them onto the prepared baking tray.\u0026nbsp; Flatten \neach one slightly with your hand by pressing down gently.\u0026nbsp;\u0026nbsp; Brush each \nwith some of the beaten egg.\u0026nbsp;\u0026nbsp; Bake for 10 to 15 minutes until puffed \nand golden brown.\u0026nbsp; Some of the filling will ooze out, but that's ok.\u0026nbsp;\u0026nbsp; \nImmediately upon removal from the oven scoop them off onto a wire rack \nto cool completely before proceeding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the icing \nsugar, vanilla and enough milk to give you a thick drizzle.\u0026nbsp;\u0026nbsp; Drizzle \nthis decoratively over top of the puffs.\u0026nbsp;\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp;\u0026nbsp; You can\n go whole hog with these and add chopped toasted pecans or walnuts, \nchopped raisins, or cranberries.\u0026nbsp;\u0026nbsp; Make them your own!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cimg alt=\"Easy Cinnamon Puffs\" border=\"0\" height=\"563\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4411_zps597a4b15.jpg\" title=\"Easy Cinnamon Puffs\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cp style=\"background-color: white; border: none !important; box-shadow: none !important; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto !important; margin-bottom: 20px; opacity: inherit;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp style=\"background-color: white; border: none !important; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto !important; margin-bottom: 20px; opacity: inherit;\"\u003E\u0026nbsp;\u003Cspan style=\"box-sizing: border-box;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2647793106178318854\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/easy-cinnamon-puffs.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2647793106178318854"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2647793106178318854"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/easy-cinnamon-puffs.html","title":"Easy Cinnamon Puffs"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-178266477795086916"},"published":{"$t":"2012-09-25T04:00:00.001+01:00"},"updated":{"$t":"2022-05-09T12:24:54.334+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meatless"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scottish food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Macaroni Cheese Pies"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/cumbria%202008\/holiday37.jpg\" title=\"Macaroni Cheese Pies\" width=\"562\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne place I have not really visited yet during the 12 years I have been here in the UK is Scotland, not unless you count a flying visit up to Gretna Green one day while we were on Holiday one year in Cumbria.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt was only about an hour from where we were staying so we thought why not.\u0026nbsp; It wasn't Scotland proper, even though it was truly an interesting place to see.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Liam Neeson\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Anythhing%20Goes%202\/1920e0217997c343c24c9402354e518c_zps4658bebe.jpg\" title=\"Liam Neeson\" \/\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always had a certain amount of affinity for the Scots . . . probably due to my latent Scottish Ancestry . . . and to the sight of both Mel\u0026nbsp; Gibson and Liam Neeson in kilts.\u0026nbsp; Be still my heart.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDo you think Scottish men really looked as good as all that way back when??\u0026nbsp; I dunno, but I sure like to think that they they did!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYes, I also hold a certain yearning and love in my heart for historical romance novels about Scottish Lairds and clansmen . . . and Vikings . . . but we \u003Ci\u003Ewon't\u003C\/i\u003E go there today, we're talking about the Scots.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"562\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1511_zps0ca45cad.jpg\" title=\"Macaroni Cheese Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\nThe Scots are known for having wild temperaments, fabulous accents, huge calves, hairy cows . . . and their appetites for strange and unusual foods . . . like Haggis, Tatties and Neeps . . . and deep fried Mars Bars.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI have never tried anything but the vegetarian Haggis, and it was quite good . . . likewise the Tatties and Neeps . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI don't think my heart could withstand the onslaught of a deep fried Mars Bar . . . but they do sound oddly appealing in a gluttonous sort of way!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1513_zpsbf66f693.jpg\" title=\"Macaroni Cheese Pies\" width=\"624\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nToday I learned about a favourite hearty snack which hails from the bonny bonny land up North of us . . . Macaroni Cheese Pies.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYes! Macaroni Cheese Pies!!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"606\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1515_zps5cb478e7.jpg\" title=\"Macaroni Cheese Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThink of it . . . your favourite supper dish . . . except in a pie.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDeliciously rich macaroni and cheese . . . all rich and moreishly cheesy . . . baked in a crisp and brown,\u0026nbsp; hot water pastry crust.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EApparently every baker has their own delicious version.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1518_zpsd6fa5c66.jpg\" title=\"Macaroni Cheese Pies\" width=\"600\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis is mine.\u0026nbsp; I like to use a combination of cheeses in my macaroni cheese.\u0026nbsp; A nice strong well flavoured cheddar, some Red Leicester for colour and taste . . . and some sharp Parmesan for yet another layer\u0026nbsp; of flavour.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I make my sauce extra rich with the addition of a bit of single cream, which helps to loosen the sauce just a little bit and give it additonal scrumminess.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"526\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1516_zps1d89481b.jpg\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis hot water pastry is very easy to make.\u0026nbsp; I don't think I've made pastry that was this easy to make before.\u0026nbsp; I had never attempted to even try, always thinking that it must be very difficult, but it wasn't difficult at all, or even labour intensive.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt is what is often used to make raised pork, chicken or ham pies . . .\u0026nbsp; very sturdy and crisp . . . and forgiving.\u0026nbsp; I baked my pies in stainless steel cooking rings, about 4 inches in diameter and about 2 inches tall, but you can use pie tins if you want.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIndividual ones are best, or you could even use large muffin tins or individual ramekins.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"562\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1523_zpsdcbbdb93.jpg\" title=\"Macaroni Cheese Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThey're really rather tasty I think, although I cannot imagine eating one as a snack.\u0026nbsp; To me this is a meal.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDelicious served hot, straight out of the oven with some rustic chips and ketchup on the side . . . or even at room temperature, making them the perfect portable lunch.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"616\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1519_zps2b0c4dee.jpg\" title=\"Macaroni Cheese Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI do hope you will give them a try.\u0026nbsp; I think you'll be most pleasantly surprised.\u0026nbsp; Next time I think I'll add little bits of ham or crisp bacon to the mix, or broccoli,\u0026nbsp; maybe a bit of chopped tomato. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOr how about some crumbled Stilton and Walnuts?? Sounds positively scrummy!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"581\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1524_zps65a80047.jpg\" title=\"Macaroni Cheese Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Macaroni Cheese Pies*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes about 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/macaroni-cheese-pies\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nApparently \nthis is a favourite snack from Scotland.\u0026nbsp; You can use your own favourite\n macaroni and cheese recipe or the one I have posted here.\u0026nbsp; You will \nwant to make your macaroni and cheese first so that it can be cold when \nit comes time to put it into the pies.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the macaroni cheese:\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\n2 TBS plain flour\u003Cbr \/\u003E\n250ml of whole milk (1 cup)\u003Cbr \/\u003E\n50ml of single cream (1\/4 cup)\u003Cbr \/\u003E\n1\/2 pound of grated cheese (a good strong Cheddar, Red Leicester, Parmesan)\u003Cbr \/\u003E\n(In whatever quantities you want, I basically use 1\/2 cheddar, and 1\/4 of each of the other two)\u003Cbr \/\u003E\na healthy splash of hot sauce (Tabasco, etc.)\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\na pinch of freshly grated nutmeg\u003Cbr \/\u003E\n150g of macaroni, cooked as per package directions, drained and rinsed (about 1 1\/2 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the pastry:\u003Cbr \/\u003E\n250g of plain flour (2 1\/2 cups)\u003Cbr \/\u003E\n3\/4 tsp salt\u003Cbr \/\u003E\n50g of solid white shortening, or lard (1\/4 cup)\u003Cbr \/\u003E\n125ml of boiling water (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMore grated cheese to top\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFirst\n make the macaroni and cheese.\u0026nbsp; To make the sauce place the butter into a\n saucepan over medium heat.\u0026nbsp; Melt and once it just begins to foam, whisk\n in the flour.\u0026nbsp; Cook, whisking for about a minute.\u0026nbsp; Slowly whisk in the \nmilk, whisking constantly until the mixture bubbles and begins to \nthicken.\u0026nbsp; Whisk in the cheeses a bit at a time, allowing each addition \nto melt before adding the next.\u0026nbsp; Stir in the hot sauce and seasonings.\u0026nbsp; \nTaste and adjust as necessary.\u0026nbsp; Stir in your cooked and drained \nmacaroni.\u0026nbsp; Cover with a piece of cling film and set aside to cool \ncompletely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make your pastry.\u0026nbsp; Measure the flour into a bowl \nalong with the salt, whisking both together.\u0026nbsp; Drop the fat in bits over \ntop.\u0026nbsp; Pour the boiling water in all at once and stir quickly together \nwith a fork until well blended.\u0026nbsp; Once you can easily handle it, tip it \nout onto a lightly floured surface and knead it gently until smooth.\u0026nbsp; \nCover with the bowl and allow to rest for five minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat your oven to 400*C\/200*F\/ gas mark 6.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTake\n 6\u0026nbsp; metal pastry rings, about 4 inches in diameter, and place them onto a\n baking tray.\u0026nbsp; Roll your pastry out on a lightly floured surface until \nit is 1\/4 inch thick.\u0026nbsp; Cut out rounds large enough to fit into the metal\n rings with a bit of overhang.\u0026nbsp; Carefully fit the pastry into the rings,\n pushing it into the sides at the bottom all the way around with your \nknuckles to fit.\u0026nbsp; Once you have them lined properly, take a rolling pin \nand roll it across the tops to cut any excess pastry away.\u0026nbsp; Discard any \nexcess.\u0026nbsp; Fill each of the rings with a portion of the macaroni cheese, \nfilling them to just below the pastry edge.\u0026nbsp; Sprinkle each with some \nmore grated cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the heated oven for about 35 minutes,\n or until a rich golden brown.\u0026nbsp; Loosen the edges of the metal rings with\n a sharp knife and allow them to cool for 5 minutes before removing the \nmetal rings to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBest served hot or warm with some tomato ketchup and chips (French Fries) on the side.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/178266477795086916\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/macaroni-cheese-pies.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/178266477795086916"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/178266477795086916"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/macaroni-cheese-pies.html","title":"Macaroni Cheese Pies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7963452952354213234"},"published":{"$t":"2012-08-21T04:00:00.005+01:00"},"updated":{"$t":"2012-08-21T04:00:05.713+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Chicken Pot Pie with Rapscallions, Tarragon and Lemon"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0671.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETrue confession here . . . we like chicken in this house.  It is what we eat the most of when it comes right down to it.  We only very rarely eat anything else.  We may have fish of some sort once a week, and occasionally a chop or some such . . . but frequently, it's chicken.\u003Cbr \/\u003E\u003Cbr \/\u003EI admit freely . . .  Ibuy only free range chicken.  Organic is not so important to me . . . but free range is.  I like to eat happy chickens.  The Toddster used to work on a battery farm a long time ago, and I worked in one grading eggs many years ago.  We both found it very disturbing and neither one of us stuck with the jobs for very long . . .  I know that free range costs more . . . but I would rather support an industry which is humane, than one that isn't.  If it means we don't eat chicken as often because of the cost . . . so be it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0672.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI can make a little bit of chicken go a very long way.  Just ask Todd.  I usually buy whole chickens and cut them up myself.  After cutting, I separate the parts and place them individually into freezer bags.  Nothing is wasted.  I freeze the backs for soups and stocks.  The wings get bagged up, frozen and used for scrummy appetizers . . . and sometimes soup too.  I leave some of the legs as whole quarter portions, with the thigh and drumstick together, and then I cut some of them into thighs only and drumsticks only.  The breasts also get portioned, wrapped and frozen.  I like to freeze them individually so that I can take out as many or as little as I want.  I place them in their wrapping on a baking tray and freeze.  Then I pop them into freezer containers which I have clearly marked with dates etc.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0673.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOccasionally I will treat us to a whole roast chicken . . . that is a rare treat.  I usually buy a large one and it becomes an occasion .  .  . rubbed with lots of butter and olive oil, stuffed with garlic and lemons and thyme . . . scattered with sea salt and cracked black pepper, and roasted until it is moreishly succulent and hard to resist . . . but even that I squeeze like a penny to get the most out of it . . .\u003Cbr \/\u003E\u003Cbr \/\u003EThe roast on the day . . . perhaps sandwiches or a tasty casserole the day after . . . and a delicious soup on the next . . . you do what you have to do in today's economy . . . but with a conscience. It \u003Ci\u003Eis \u003C\/i\u003Epossible . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0675.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe Toddster loves pie.  He doesn't care . . . sweet or savoury . . . he just loves pie.  Today I baked him a delicious chicken pot pie as a treat.  He was in seventh heaven.\u003Cbr \/\u003E\u003Cbr \/\u003EI used chicken breasts for the meat and poached them in the microwave.  The method I use keeps them really moist and fills them with lots of flavour.  Don't worry about the cayenne pepper.  It may seem like a lot, but it isn't.  You will find the meat will be perfectly spiced, and veeee-rrrry tender.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0676.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou may be asking yourself what is a rapscallion.  Well . . . essentially it's an overgrown spring onion, to simplify the descreption.  You can eat the tops raw or cooked.  The bottom bulb is delicious and not quite as strong as a regular onion, although in truth, if you don't or can't get these delicious rapscallions . . . feel free to substitute leeks or regular onions, bearing in mind that they will have somewhat of a stronger flavour.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0677.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn truth . . . I had never heard of rapscallions before I received some in my vegetable box this week . . . and I couldn't find out much about them online either.  The only information I had about them was on a little card that came in the veggie box.  That's one thing I like about veggie boxes . . . you are always given plenty of opportunity to try out new things . . . like flat nectarines.  This week there was a punnet of flat nectarines in ours.  I have found a\u003Ci\u003E new\u003C\/i\u003E love.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0662.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBack to the pie . . . if you are fond of moist chunks of chicken meat, in a gravy well flavoured with rapscallions, tarragon and lemon . . . along with peas and carrots and laying beneath a blanket of savoury short crust pastry . . . then this pie is for you. \u003Cbr \/\u003E\u003Cbr \/\u003ETarragon, lemon and chicken . . . a truly beautiful marriage of exquisite flavours . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0681.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Chicken Pot Pie with Rapscallions, Tarragon and Lemon*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-pot-pie-with-rapscallions-tarragon-leeks-and-lemon\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious Pot pie with a rich gravy, tender chicken breast meat and a trio of interesting flavours.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Poached Chicken:\u003Cbr \/\u003E4 boneless skinless chicken breasts\u003Cbr \/\u003E1 cup white wine\u003Cbr \/\u003E2 cups of chicken stock\u003Cbr \/\u003E1\/2 tsp cayenne pepper\u003Cbr \/\u003E1 bay leaf\u003Cbr \/\u003E1 celery stalk, with the leaves\u003Cbr \/\u003E1 onion, peeled and sliced\u003Cbr \/\u003E1 tsp salt\u003Cbr \/\u003E1 tsp peppercorns, cracked\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Pie:\u003Cbr \/\u003E1 rapscallion, washed, trimmed and thinly sliced\u003Cbr \/\u003E2 cloves of garlic, peeled and finely chopped\u003Cbr \/\u003E3 TBS butter\u003Cbr \/\u003E3 TBS plain flour\u003Cbr \/\u003E500ml of chicken stock (2 cups)\u003Cbr \/\u003E125ml of dry white wine (1\/2 cup)\u003Cbr \/\u003E1 TBS chopped fresh tarragon leaves\u003Cbr \/\u003Ethe finely grated zest of 1\/2 unwaxed lemon\u003Cbr \/\u003Ethe juice of 1\/2 lemon\u003Cbr \/\u003E125 ml of double cream (1\/2 cup)\u003Cbr \/\u003Efine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003Ea large mug full of frozen petit pois\u003Cbr \/\u003E1 carrot, peeled, cut into half moons and cooked until tender\u003Cbr \/\u003Eenough short crust pastry to cover your dish\u003Cbr \/\u003Emilk\u003Cbr \/\u003Eflaked sea salt and cracked black pepper to dust\u003Cbr \/\u003E\u003Cbr \/\u003EFirst  poach the chicken.  Place the chicken breasts into a deep microwave  safe casserole dish which has a lid.  Place them in the dish so that the  thicker edge of the chicken breasts are on the outside and the thin end  on the inside..  Add the sliced onion, celery stalk, broken in half,  the seasonings, the water and the wine.  Cover and place in the  microwave.  Cook on high for 15 minutes.  Remove from the microwave and  allow the chicken to cool completely in the dish, without draining.   Once cooled down enough to handle, remove and shred or cut into cubes.   Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt your butter in a large saucepan.  When it begins  to foam, add the raspcallions.  Cook, stirring occasionally until the  rapscallions have softened, about 3 minutes.  Stir in the garlic and  cook for about a minute longer.  Whisk in the flour and cook for one  minute.  Stir in the chicken stock, wine, lemon juice, tarragon and  lemon zest.  Bring to the boil, then whisk in the cream.  Reduce to a  quick simmer and allow to cook for about 5  minutes or so until  thickened.  Remove from the heat.  Taste and season with salt and pepper  to taste.  Add the peas, carrots and chopped chicken breasts and  combine well.  Pour this mixture into a deep pie dish, or into 4  individual dishes.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat your oven to 190*C\/375*F\/ gas mark 5.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll  out your pastry into a round large enough to cover the dish.  Wet the  edge of your pie dish and apply the pastry top, pressing it gently to  adhere.  Cut a vent in the middle in order to allow steam to escape.   Brush with some milk and dust the top of the pie with some flaked sea  salt and cracked black pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 30 to 35 minutes, until the pastry is golden brown and the filling is bubbling.\u003Cbr \/\u003E\u003Cbr \/\u003ENote:   You will probably want to place this pie on a baking sheet to bake as  the gravy will most likely bubble out a bit.  It's all good.\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7963452952354213234\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/chicken-pot-pie-with-rapscallions.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7963452952354213234"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7963452952354213234"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/chicken-pot-pie-with-rapscallions.html","title":"Chicken Pot Pie with Rapscallions, Tarragon and Lemon"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3965385204436371837"},"published":{"$t":"2012-03-24T04:00:00.004+00:00"},"updated":{"$t":"2014-07-08T06:35:38.047+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Bumbleberry Pie Traybake"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15884.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhat is a Bumbleberry?  Ahhh . . . I think I might know the answer to that.  A bumbleberry is a Burple and Binkel berry (amazing colours you know), one berry being sweet and the other tart.  The two colours, when cooked together, creating a flavour that is fantastically gloriously delicious!  (of course!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15885.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is largely rumoured that they grow on Giggle Bushes in the Bumbleberry Valley . . . a closely hidden secret spot of beauty, I think.  I've never been able to find it on a map, per se . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15887.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nApparently you cannot grow them \u003Cspan style=\"font-style: italic;\"\u003Eunder\u003C\/span\u003E anything because they must have the warmth of the sun in order to proliferate . . . tis also rumoured that they cannot grow\u003Cspan style=\"font-style: italic;\"\u003E over\u003C\/span\u003E anything because that would keep the warmth of the sun off what ever it was growing over, for Bumbleberries are very large.  Bumbleberries grow in places where nothing else grows . . . which means that they are seldom ever seen, as most people won't look where nothing else grows, or so they say . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15895.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFrom what I understand, there are four different kinds of bumbleberry bushes, each one flowering at a different time of the year.  One blossoms only in the spring and bears berries in the fall in the quiet time of the day, early in the morning, just before dawn. Another blossoms only in the summer and bears berries in winter during the pleasant mid-day hours. A third blossoms only in the fall and bears berries in the spring in the quiet of an afternoon. The fourth kind blossoms in the winter and bears berries in the summer at midnight, because of course summer days are far too warm for it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15896.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result of course is that these wondrous Bumbleberries are available all year round!  Which is very good news indeed.  Bearing only one berry at a time, and giggling at the precise moment that they become ripe, makes these berries the most delicious and cherished berries of all . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15898.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust perfect for being baked into a lovely traybake such as this one I have baked here today.  With a sweet shortbread cookie crust . . . topped with a lucious sweet\/tart rich bumbleberry filling, and topped with shortbread cookie streusel crumbles . . . mmmm . . . mmmm . . . scrummy good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15899.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course that is a lot of old codswallop . . . but shhh . . . don't tell anyone.  It's awfully hard to giggle when you're mouth is full . . .  and why burst the bubble . . . a little bit of fantasy never hurt anyone, and as we all know anything baked with Bumbleberries is automatically calorie free!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15901.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Bumbleberry Pie Traybake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 9 by 13 inch pan\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/bumbleberry-pie-squares\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith  it's crunchy shortbread cookie crust, rich berry filling and crisp  streusel topping this traybake is sure to become a fast favourite!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the crust and topping:\u003Cbr \/\u003E\n298g plain flour (2 1\/2 cups)\u003Cbr \/\u003E\n290g granulated sugar (1 1\/2 cups)\u003Cbr \/\u003E\n1\/4 tsp salt\u003Cbr \/\u003E\n345g of cold unsalted butter, cut into cubes (1 1\/2 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the filling:\u003Cbr \/\u003E\n4 large free range eggs\u003Cbr \/\u003E\n384g granulated sugar (2 cups)\u003Cbr \/\u003E\n120g of dairy sour cream (scant cup)\u003Cbr \/\u003E\n75g of plain flour (1\/2 cup plus 1 TBS)\u003Cbr \/\u003E\npinch salt\u003Cbr \/\u003E\n2 pounds of berries (I like to use raspberries, blackberries and blueberries)\u003Cbr \/\u003E\n(Thaw if frozen, and drain)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15903.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F. gas mark 4.  Butter a 9 by 13 inch baking pan.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk  together the flour, sugar and salt for the crust in a large bowl.  Drop  in the butter and rub it into the flour with your fingertips, working  quickly, until the mixture resembles fine bread crumbs.  Alternately you  can use a pastry blender, or cut it in using the metal blade in your  food processor.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nReserve 1\/4 of the crumb mixture for the  topping.  Press the remainder into the bottom of the buttered baking  pan, pressing it in evenly.   Bake in the preheated oven for 15 to 20  minutes, until golden brown.  Allow to cool for at least 10 minutes  before proceeding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk the eggs and sugar together for the  topping.  Whisk in the flour, sour cream and salt until smooth.  Gently  fold in the berries.  Pour this mixture evenly over top of the crust.   Sprinkle the reserved crumbs evenly over top.  Bake for 45 to 55 minutes  or until the crust is lightly browned.  Allow to cool for at least an  hour before cutting into squares to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n(Ideally you should  get about 24 squares, which makes it ideal for a large crowd.  You can  also have the recipe quite successfully.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15891.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3965385204436371837\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/03\/bumbleberry-pie-traybake.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3965385204436371837"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3965385204436371837"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/03\/bumbleberry-pie-traybake.html","title":"Bumbleberry Pie Traybake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}}]}});