Tag Archives: Pie

Leftovers?

So what to do with all these leftovers? We’ve already done the best bit, where you go round with two slices of bread and fill them with only things you like. A cold bit of ham? Oh yes please. How about these leftover brussels? …..erm, no thanks they belong in the bin. I’ll have a slice of that blue cheese, as well as those stuffing balls, with a little mustard wedged between my two slices of bread please. Anna? Well her sandwich was more pickle and turkey based….not my bag.

Leftover Turkey Pie

The only thing is there are only so many sandwich challenges you can manage before those leftovers pass their reusable date. So what to do? Turkey curries are always popular, but I like a good pie. It’s a cracking last meal dish before you head off into a detox January of kale smoothies and portion controlling. Plus, if you’ve just about had enough of Christmas dinner a pie will freeze really well for a later date.

Leftover Turkey Chopped Leftovers

Turkey and Gammon Pie (feeds 4 people)
750g leftover turkey and ham
400ml chicken stock
1 sheet of pre-rolled puff pastry
1 egg
1 small red onion (diced)
150g button mushrooms (sliced)
2 teaspoons wholegrain mustard
1 tablespoon flour
1 tablespoon crème fraîche
Salt, pepper and fresh thyme

Chop up all you leftover turkey and ham into pieces about 1cm thick. In a large pan gently fry the onions and mushrooms in olive oil, until they start to colour. Add the turkey and ham with the tablespoon of flour and stir to prevent it sticking. Once it starts to stick to the pan add a small amount of the stock and deglaze the pan. Then add the crème fraîche, remaining stock, fresh thyme and mustard. Stir well and bring the pan to a simmer. Season with salt and pepper to taste and take the pan off the heat.

Turkey Pie Filling

Roll out the pre-rolled pastry onto a floured surface and turn the oven onto  200°C/ 400°F. Flip your pie dish upside down onto the pastry and cut around the dish leaving an extra couple of centimeters. Crisscross the pastry to score it and if you have it in you use the remaining pastry to make some fancy decoration bits. Tip your pie filling into the dish and wet the edge of the dish with a little water to help the pastry stick. Place the pastry on top of the pie dish and crimp it down with a fork to hold in place. With a knife poke two little holes into the middle to let the steam out.

Quickly beat the egg and brush the eggy mix all over the pie pastry. Bake on the top shelf for about 20 minutes, or until it starts to go golden. Your oven is likely to be different so you might need a few minutes either way. Serve with mash, gravy and peas. On a side note, just like a puppy this recipe isn’t just for Christmas and works well for any leftover joint of meat.

Gawker Pie

Paleo Pie with Sweet Potato & Fennel Mash

Recently, I attempted to roughly work out the probability of ever seeing myself with a flat stomach. Sure, it’s fairly unlikely with my love of beer, pies and sweet treats, but I’ve recently been put onto the Paleo diet at the local Crossfit. Now, I was totally content to keep this dull diet stuff to myself – workday salads, grilled chicken thighs with whatever vegetables now dominate my fridge – but you clicked on the link, so you clearly wanted to know a bit more.

The trouble with Paleo is that you have to be super prepared and own an overwhelming amount of Tupperware boxes. Adopting Paleo is like making food choices along a very narrow line that divides food into two categories of “Acceptable” and “Nope”. I like to think this recipe sits in the middle of that line. It’s totally Paleo, but tastes like proper food should.

Organic Mince

Paleo Pie with Sweet Potato & Fennel Mash (makes 6 portions)
1kg organic mince
20g dried Porcini mushrooms & 250ml boiling water
2 medium diced red onions
500ml beef stock
2 tins of chopped tomatoes
2 chopped carrots
1 sprig of rosemary
2 tablespoons tomato puree
3 tablespoons rapeseed oil
125g sliced mushrooms
2 gloves of crushed garlic
1.25kg sweet potatoes
1 tablespoon ground fennel seeds

First, brown off all the organic mince in small batches with the rapeseed oil and set aside. In the same pan brown the onions and once they start to caramelise add the tomato puree. Fry for a couple of minutes before pouring in a cup of cold water to deglaze the pan. Add the mince back to the pan and mix together so the ingredients get to know each other.

Dried Porcini Mushrooms

Add the tinned tomato, chopped rosemary, garlic, beef stock, carrots and sliced mushrooms to the pan. Soak the Porcini mushrooms in boiling water for about 5 minutes, and then add the mushrooms and liquid to the pan. Turn the heat down and simmer until it reduces to look like the photo below.

Cottage Pie Mince

Paleo Sheperds Pie

Meanwhile, peel your sweet potatoes and warm you oven up to 200°C.  Mash the potatoes and stir in the ground up fennel seeds. To assemble, add the mince to a large oven dish and spoon over the mashed sweet potato. Place in your pre-heated oven for twenty five minutes and you’re done. I find its best served with steamed broccoli.

Beef Shin & Ale Pie

Saturdays should be about relaxing right? However, at any given moment my Saturday is about to be ruined by someone like Robert Snodgrass. Yes that’s right, I’ve let Fantasy Football take over my weekend.

Try as I might, but the minute I add someone, like a free scoring Van Persie, to my squad he erm…stops scoring. In fact, most Saturdays are spent squirming and watching the bad news roll in. Everton have conceded (there goes my Baines bonus point). Suarez scores again (Oh crap, why did I pick Sturridge). I’ve been playing Fantasy Football for 7 years now with the sole aim of being top of the league. Oh the glory of it….but the reality is I’m more likely to win best team name. Like this year’s ‘Ivory Toast’. Genius right?

Sliced Red Onions

Floured Beef

The worst bit is my allegiance to Man Utd has diminished since playing Fantasy Football. That’s right, I’m now more likely to watch and hope Benteke will rediscover his early season form. What I needed was something to help me enjoy Saturday football again. Which lead me onto pies. Yes that’s right, meat pies, just like you’d find if you were at the game itself. My theory is if I enjoy all the other things about the game then I just might get better at Fantasy Football. Yes it’s a long shot, but I’ll try anything. Plus, I make a pretty awesome pie.

Beef Shin and Ale Pie (makes a large 26cm pie)
500g beef shin. Diced into 1cm cubes
2 medium carrots. Diced
1 large red onion. Sliced
400ml of the best ale you can find
1 punnet of chestnut mushrooms. Sliced
200ml chicken stock
2 tablespoons of flour
2 sprigs fresh thyme
3 tablespoons balsamic vinegar
320g puff pastry sheets
1 egg. Beaten

Cook the onions on a medium heat until they start to caramalize in large pan. You really want them in there for a while so they melt into your pie mixture  later. Once done, remove and keep the same pan for the next step. Gently toss the beef in the flour (this helps thicken it later) and then brown off in batches. Remove and set aside.

half pint

Add the carrots, thyme and mushrooms to the pan and cook until they start to colour. Then put the beef and caramalized onion back into the same pan. Finally add the stock and beer. If you find it’s a little dry, just add more stock. Simmer with the lid on for about an hour. Remove the lid and continue to simmer for another 30 minutes to thicken. Take off the heat and stir through the balsamic vinegar. Leave to cool.

Pie Mixture

Pie Tin

Transfer everything to a 26cm pie dish and brush the edges of the dish with a little water (this helps the pastry stick). Lay the pastry over the top and trim, leaving a just little bit over the edge. Crimp down with a fork and the brush the pastry with the beaten egg. Poke two small holes into the middle of the pastry before baking in a 180°c oven until golden brown.

Pie Pastry

 

Pie

Did it work? Well, sort of. I’ve climbed up to fourth in the league with the aid of an unexpected Morrison goal. So my advice is to avoid tipsters like Fantasy Football Scout and bake this pie instead. It probably won’t work, but you’ll at least be able to enjoy your Saturday’s again.

Banoffee Pancakes

 

I want to pay tribute to a dessert hero of mine – Van Hargreaves from the Hungry Monk. Who? Well yes, you’ve probably never heard of him, but  I bet you would have heard of the humble Banoffee pie right? Well he’s the bloke who invented it way back in 1972, right here in East Sussex. It is such a popular pudding that the word ”Banoffee” has been entered into the English language and is used to describe any food that tastes or smells of banana and toffee.

So why mess with a British classic? Isn’t it already sweet enough? What’s wrong with oozing layers of whipped cream and toffee? These questions nagged at me as I stared at two old bananas. It was 9am on a Sunday, I was hungry and wanted pancakes but didn’t want to waste these old bananas. The problem was, all I could think of was Banoffee pie. In the end I decided to have them both and make Banoffee Pancakes.

This recipe was originally from an earlier Lazy Sunday Pancakes post a few months back. I combined it with a few tips on making banana bread, then finished it with a toffee sauce. A short tweet about my Sunday craving for pancakes and suddenly two hungry friends and their son were on our doorstep. I must be onto a winner here!

Pancakes – enough for 4
250g all purpose white flour
1 tsp bicarbonate soda
1 tsp baking powder
1 tbsp brown sugar
1tsp cinnamon
pinch of salt and nutmeg
1 large egg
500 ml buttermilk
2 very ripe bananas
1 tbsp melted butter

In a large bowl mix together all the dry ingredients and seperately mash up the bananas with a fork. Whisk your egg, buttermilk and then combine everything together. You can do this the night before if you prefer. When you are ready pour in the melted butter and fold in with as few strokes as possible.

Choose a thick-bottomed frying pan and lightly grease it. Make sure the pan is hot before you pour in the batter, but make sure you keep the flame underneath gently ticking along. Ladle out the batter and flip when big bubbles appear on the surface. It should take just under 3 minutes for each side. They are perfect straight from the pan however if you are making these for more than just yourself then you will need to keep the pancakes warm in the oven whilst you make each one.

Toffee Sauce
110g butter
250g brown sugar
225g golden syrup
150 ml double cream

This is the simplest bit. Add all the ingredients to a small pot and gently simmer away until you get the desired consistency. Make this in advance so when cool the sauce becomes that lovely thick toffee sauce you would expect in a banoffee pie. Pour generously over your pancakes and enjoy the breakfast of champions.