Showing posts with label pastry. Show all posts
Showing posts with label pastry. Show all posts
Today I get to show you what I did with some of my leftover roast chicken. This is a combination that sounds quite different I am guessing. It is a pie that my MIL used to make many moons ago. Quite an unconventional filling, but very delicious. I had been craving it for a long time, but had been quite unable to find the recipe!
Funny how it goes. When you get divorced you often lose half your family and all things attached to that half of the family. Not always, but often. It was so in my case at any rate! This was a pie that I have been craving for at least 25 years now, but never thought I would ever taste again. It's delicious.
I had done searches on line in every combination possible, but never come up with any results. Then, the other day, I was going through my big blue binder and lo and behold . . . there it was, in my own handwriting. I had no idea that I had copied it down all those years ago, and I was thrilled to find it!
This pie has a triple layered crust. Bottom, middle and top. The crust is like a cross between a tea biscuit and a pastry . . . and it is lightly flavoured with onion . . .
It puffs up nicely and has a beautiful buttery texture. I could dine on the crust alone, its that good . . . but the filling ups the ante because there is not just one tasty filling in it, but two!
You fill the bottom crust with a hamburger filling . . . simple. I use extra extra lean ground beef, browned with onions, and a few seasonings. You then stir in half a tin of cream of chicken soup. You cool it and then spread it on the bottom crust and then cover it with the middle crust.
On top of that middle crust goes a filling of shredded or finely chopped cooked chicken, mixed with the other half of the tin of soup, and some more seasonings. You spread that all out to cover and then apply the top crust, tucking it in and fluting it all around . . .
A few slashes in the top to vent the pie and I brushed it with a bit of milk to give it a golden touch. It really takes a negligible amount . . . just a touch. You then bake it in a moderate oven for 35 to 40 minutes . . . until the filling gets bubbling and that crust is golden brown.
Todd always likes mash with his pies, but really this would be quite filling and ample on its own with only a salad on the side and some vegetables. I think you are really going to like this!
*Hamburger & Chicken Pie*
Serves 6
1 lb extra lean ground beef
1 medium onion, peeled and finely chopped
1/4 tsp garlic powder
salt and black pepper to taste
160ml milk (2/3 cup)
Spray
a skillet with nonstick cooking spray. Add the onion and ground beef.
Cook and stir, scrambling, until the beef is golden brown. Season to
taste with salt, pepper, garlic powder and add the parsley flakes.
Stir in the soup. Set aside to cool.
To make
the chicken filling, mix together all ingredients in a bowl. Set
aside. (I like to shred my cooked chicken for this, but minced is good
also)
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.
Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a 7 by 11 inch rectangular pie baking dish.
Roll
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 hamburger filling on the bottom of the pastry.
Roll
out another bit of pastry large enough to just cover the hamburger
filling. It should also be 1/4 inch thick. Place on top of the meat.
Spread the chicken filling over top.
Roll 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.
If you have an abhorrence to using tinned soup, you can make your own substitution for this by making a simple sauce.
* Condensed Cream of Chicken Soup Substitute*
substitutes for one 295g (10 3/4 oz) tinPrintable Recipe
This
is a quick, easy and delicious way to add depth of flavour to
casseroles without having to open a tin of soup. It is also fat free.
120ml milk (1/2 cup)
35g plain flour (1/4 cup)
180ml chicken broth (3/4 cup)
1/4 tsp onion powder
1/8 tsp garlic powder
salt and black pepper to taste
pinch of sweet paprika
I've been reading this fabulous book that I got from the Chester Library entitled Everyman's England, by Victor Canning. My parents were big fans of Canning's novels; he was a prolific author, but this is my first and far-too-brief acquaintance with his writing.
Its a collection of essays, comissioned by the Daily Mail and written by the author during the years between WW1 and WW2. I have to say I am truly enjoying it, gobbling it up like a feast.
These elegant, humorous, essays about random destinations take the reader back to a kinder gentler England, when the English countryside was still what Richard Askwith would call rural.
There was a particular passage the other night that called to my culinary soul and had me laying bed as I was reading it, literally drooling. He had come across a pub after a walk across the Yorkshire Dales . . . and this is what he wrote . . .
"It was at this inn that I got, for a ridiculously small sum, a lunch which more than ever endeared me to Wharfedale, for after a man has had a morning full of beauty there is no better cap to it than a lunch which in itself is a thing of beauty. There was a rich, dark soup which was not only hot, but full of the flavour of vegetables, then turkey with thyme and parsley stuffing, roast potatoes, Brussels sprouts, a fruit tart with a crust it was a shame to break and a joy to eat, a portion of Wensleydale cheese and a cup of as good a coffee as you could expect in England."
I just had to recreate this meal . . .
And so I did . . . it was a bit of work, but what a wonderful experience I had both cooking it and then enjoying the labours of my efforts. For the first course I did a half recipe of my Hearty Vegetable Soup, which is delicious in it's own right.
We each had a small bowl. Then followed Roasted Boneless Turkey Breast, which I served with Sage and Onion Stuffing, steamed sprouts and my Classic Roast Potatoes. (with Gravy of course).
What followed that was this delicious Toffee and Apple Tart and then a wedge of Wensleydale Cheese with apricots and some disgestive biscuits.
We could not fit in the cheese. That is one hefty dinner!!
As delicious as it was, you would need to be hiking the Dales in order to get a true appreciation of all of it and take it all in.
But a tiny bit of each was really delicious, not the least of this fabulous Toffee Apple Tart!
He hadn't said anything about what kind of fruit tart he had eaten, only that it had a crisp pastry and was delicious. This Toffee Apple Tart is just that.
A delicious tart with brittle pasty and a moreish caramel filling.
This is a tart that will have every man's mother sighing and reaching for just one more tiny sliver. It has a beautifully crisp buttery pastry, which you fill with sweet and silky Dulce de Lech . . . so easy as you use ready made toffee unless you are so inclined as to make your own.
I always keep a tin in my cupboard. This is topped with thinly sliced apples and glazed with an apricot jam/lemon glaze. Altogether this is lovely. Simple and easy to make, and just gorgeous. A tart you will find yourself seeking at 2 am, wanting just one more tiny sliver . . .
*Toffee Apple Tart*
Serves 6 to 8
Heat
the jam and the lemon juice together and keep warm. Peel and core the
apples. Cut into thin slices. Spread the dulce de lait in the baked
pastry shell in an even layer. Arrange the apples over top of the
caramel. Brush the top with the apricot jam and lemon juice mixture.
Bake
for 25 minutes until piping hot and golden brown in spots. Leave to
cool for at least 15 minutes prior to serving. Serve warm or at room
temperature.
Yes, I did top our slices with a small dollop of Clotted Cream. In for a penny in for a pound. Decadent, but so, so good.
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I am a huge fan of Puff Pastry. Who isn't? I always have some in the refrigerator or freezer. I only buy the all butter kind.
It is well worth any additional expense for that in both texture and flavour. I am also a huge fan of lemon curd. I often make my own.
You can find my recipe for that here. It's really good, but a good commercial lemon curd will also work well in this recipe.
This recipe combines my two great loves. Puff pastry and Lemon Curd, in a most delicious way.
This is a beautiful bake which looks a lot more complicated than it is. If you have all of the elements ready prior to putting the finished braid together, it goes together very quickly.
Make sure your puff pastry is nice and cold and you will have no problem with it.
It does stretch a bit as you are overlapping it as it warms up, but that's no problem, just work quickly from as cold a pastry as you can. If you need to pop the tray back into the refrigerator after you score and cut it prior to braiding it, then do it.
Its worth the extra time that it will take to do so. But really, if you work quickly it won't be necessary.
This is just so delicious!
I do the same thing at Christmas with mincemeat and its gorgeous as well.
Lemon curd though . . . you can't beat it. this goes down very well with a nice hot drink in the morning for your coffee break, or for a leisurely weekend brunch!
*Lemon and Cheese Puff*
Serves 6 to 8Preheat the oven to 200*C/400*F/ gas mark 6. Line a large baking sheet with baking paper. Set aside. If you have all of your ingredients ready to go, it goes together in a flash.
Whisk together the cream cheese, icing sugar, corn flour and vanilla. Set aside.
Unroll your puff pastry onto the lined baking sheet. Lightly score the
pastry (don't cut all the way through) into thirds lengthwise. On each
outside third, at the top of the pastry, slice off and discard a strip
at a downward angle. (see photo)
Cut slashes from this edge at the same
angle at 1 inch intervals all the way down to the bottom on each side
until you get to the bottom. You should have a small triangle of pastry
at the bottom of each side, remove and discard.
Spread your lemon curd down the centre strip of the pastry, taking care to keep it in the middle, gently spreading it out with the back of a spoon.
Top with the cream cheese mixture.
Working your way down the slice, fold a strip from the left hand side
over top of the feeling. (see photo) Repeat with a strip from the right
hand side covering the filling and crossing over the other strip, repeat
all the way down to make a braid.
You can fold any end bits up over the
edge to help enclose the filling.
Brush with the beaten egg and sprinkle with the demerara sugar.
Bake in the preheated oven for 18 to 20 minutes, until well risen,
puffed and golden brown. Leave to cool for about half an hour.
Dust
with icing sugar and cut into slices to serve. Any leftovers can be
stored in the refrigerator.
I hope that you can make sense of my instructions and photographs! I really hope you'll try it. I think you will agree with me that is easy to make and quite delicious! Bon Appetit!
I 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.
I 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!
Have you ever done that?
The shops here in the UK are filled with a variety of Quiches, but I have always found them largely disappointing.
Too much crust (yes, I, a crust lover, did say that!) and not enough filling.
I love crust, but there has to be an perfect balance of crust to filling to make my taste buds tingle. Store produced quiches are always sadly lacking in filling.
Too much crust and not enough filling, just doesn't do it for me, which is why I never buy ready made quiches. To me, they are a huge waste of money.
Why pay hard earned money to be disappointed. It doesn't make sense.
I used my Butter/Lard pastry recipe for this, and it was just the right amount of flaky and savoury. It also meant I had an extra crust to do something tasty with at a later date.
If 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.
I also chose to make a Salmon and Broccoli filling. Salmon and broccoli are a beautiful flavour combination.
Those two are a marriage made in heaven and something which we both enjoy together, especially when accompanied with copious amounts of tasty cheese!
And I used three kinds of cheese in this. A nutty Gruyere. A sharp Cheddar and a creamy Red Leicester for colour.
The whole thing was gorgeously tasty and we both fell in love with it. My appetite for a Quiche was sated and my husband was a happy camper also.
I love simple meals like this. Store cupboard ingredients. Easy to make. Delicious. What more could a person ask for?
*Salmon, Broccoli and Cheese Quiche*
Makes one 10-inch quiche
Makes one 10-inch quiche
This is a simple quiche with classic flavours. Salmon and broccoli go together like peas and carrots.
1 unbaked 10 inch pie crust (your own recipe or a good storebought one)
4 spring onions, trimmed and chopped
105g of cooked salmon, skinless and boneless, flaked (1 cup)
375g of grated cheese (I used Strong Cheddar, Red Leiscester, and Gruyere) (3 cups)
6 large free range eggs, beaten
6 large free range eggs, beaten
225ml of evaporated skim milk (1 cup)
salt and black pepper to taste
1/4 tsp dill weed
Pre-heat your oven to 190*C/375*F/gas mark 5. Line your pie dish with the pastry, fluting the edges as desired. Set aside. Place a baking tray in the oven to heat.
Place 240g ( two cups) of your cheese in the bottom of the crust. Sprinkle with the spring onions. Lay out the broccoli florets and scatter over the salmon decoratively. Sprinkle wth some salt and black pepper and the dillweed. Beat the eggs and milk well together. Season to taste with salt and black pepper. Pour this over your vegetables and cheese. Sprinkle the remaining cup of cheese over top.
Place on the heated baking tray and then bake for 50 to 55 minutes, until nicely browned and a knife inserted near the centre comes out clean. Let sit for 10 minutes before cutting into wedges to serve.
We 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. I have never frozen a quiche, so I am not sure if it freezes properly or not. Have any of you? Bon Appetit!
This 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
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When my children were growing up they used to love the frozen Pizza Pockets. I also used to make them from scratch, but in reality they took a lot of time by the time I made the yeast dough etc. so frozen was just easier. I wish I had thought of these Pizza Scrolls back then. It would have made life a lot simpler!
There are a few things I always keep on hand. One is a jar of Lemon Curd (I also make my own, but having a jar of ready made is a great store cupboard ingredient.) Another is frozen all butter puff pastry. The Lemon curd comes in handy for all sorts and the puff pastry is great for making impromptu tarts, or topping pies and one of my favourite things . . . for making these fabulously tasty breakfast pastries!
For those of you who don't know, my father is a French Canadian, bred and born in the Saguenay Region of Quebec where he lived until he joined the Canadian Military way back when. My childhood was embroidered with the traditional foods of my mother's English/German ancestry and my father's French traditions.
Some of the French dishes may have been slightly adapted to my mother's tastes and skills in translation, but I believe at the very essence they stayed the same.
My husband has an absolute fondness for apple pie. Simply put . . . he ADORES apple pie. It is his favourite pie, dessert, indulgence, dream come true! In truth, I don't bake one very often. It is an awful lot and doesn't get eaten.
I know I could freeze it, but my freezer is always full. (NOT a complaint!) A whole pie is simply much more than the two of us can feasibly eat within a couple of days, and so normally I only bake one when we are having company.
Aimee Twigger has a recipe for an apple pie for one in her latest cookbook, Aimee's Perfect Cakes. It started me to thinking.
So this pie here today is a riff on that one. I stole her concept and made it my own.
I used the same basic pastry but added a pinch of salt. Just a smidgen. I also explained how to put it together a bit better. (Sorry Aimee. It is my years of experience talking, no offense intended)
And I added some things to the filling . . . mainly some cranberries because they go so well this time of year and apple pie spice because to me an apple pie is not an apple pie without some spice. (You can get my recipe for that in the right hand column of this page, near to the bottom.)
I also dotted the filling with a bit of butter before I added the topping, because well . . . it adds a lovely richness and once again, an apple pie is not an apple pie for me without a bit of butter.
It went down a real treat. Todd was so happy when I gave it to him. It smelled amazing when it was baking and I am happy to say he gobbled the whole thing down in contentment.
Now who's a lucky boy then?
*Apple and Cranberry Pie for One*
Serves one
1 tsp water
To serve:
pouring cream or custard Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large wide brimmed mug, large enough to hold your filling. Mine is about 4 inches in circumference.
Sift the flour into a bowl with the salt. Drop in the cold butter. Rub the butter in with your fingertips until the mixture resembles fine crumbs. Add the water and toss together with a fork. Bring the mixture together into a ball, kneading lightly. Remove about 1/3 of the ball and roll it into a long rope, long enough to measure around the circumference of your mug. Brush the edge of the mug with some milk and then press the rope around the edge to adhere. This is what your top pastry will stick to.
Toss the chopped apple and cranberries together with the sugar, spice and salt. Put into the mug. Dot with butter.
Place the
round on top of the filling in the mug and press along the pastry edge
to adhere. Flute gently if desired. Cut a few steam vents. Brush with
some milk and sprinkle with some demerara sugar. If you have any
pastry leftover you can cut into shapes and put on top. I cut some
leaves and a small apple. I added a dried clove for an apple stem.
I do confess I love spoiling my husband with something like this every once in a while. It makes me happy to see him happy. I guess that's what love is all about! Bon Appetit!
This 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!
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