Mixed Vegetable Pie With Shortcrust Pastry Food

MIXED BERRY PIE WITH HOMEMADE SHORTCRUST PASTRY

Steps:

• To make the pastry, combine the butter, flour and icing sugar in the bowl of a food processor then pulse until the mixture resembles rough breadcrumbs.
• Add the egg yolks and with the motor running, add the ice water slowly. Mix until the pastry comes together in a soft but firm ball.
• Remove from the food processor then form into a disc before wrapping in cling wrap.
• Place in the fridge and allow to chill for 30-45 minutes.
• Pre-heat the oven to 180°c.
• When the pastry has chilled, remove from the fridge.
• Reserve a third of the pastry and roll out the rest on a floured surface. Place the rolled out pastry into a 22cm loose-bottomed tart case.
• Combine all the filling ingredients in a bowl then transfer to the pastry-lined tart case.
• To make the lattice topping, roll out the remaining pastry and cut into strips of around 1cm wide.
• Weave the pastry strips on top of the filling then brush with the beaten egg before placing in the oven.
• Bake for 30-45 minutes until the pastry is golden brown and crisp and the berries' juices are bubbling.
• Remove from the oven then allow to cool to room temperature before removing the tart from the pastry case
• Slice and serve.

VEGETABLE POT PIE

Steps:

• In a pan, heat up the oil, add the chopped onion, and fry gently until tender.
• Add the frozen and fresh vegetables, and cook for 5 minutes, until the veggies start to soften.
• Add the flour and vegetable stock, season with salt and pepper, and mix in the fresh parsley.
• Leave to cook for a further 5 minutes, until the liquid begins to thicken. Remove from the heat and leave to cool completely.
• Pre-heat the oven to 200 degrees Celsius (390 Fahnrenheit).
• Distribute the veggie mixture between the oven-safe pots (or any baking dish you use), and sprinkle semolina over.
• Beat the egg, then brush the edges of the dishes with it, then cut the shortcrust pastry to form lids of each of the dishes you use.
• Press gently with your fingers, so that the pastry fits well around the pots.
• Use a sharp knife to cut steam vents on top of the lids, then brush with more egg wash, and bake for about 20 minutes or until golden.
• Serve hot!

MIXED VEGETABLE PIE WITH SHORTCRUST PASTRY

Steps:

• You will need 1 prebaked 25 cm round pie crust, at least 3 cm deep. You can make your own prebaked pie crust using my shortcrust pastry recipe. It gives instructions on how prebake a pie crust. You will need to make the full recipe. Use half the dough for the pie crust and the remainder for the lattice decoration on top. Use the link below to get a copy of the recipe.https://recipepocket.com/how-to-make-shortcrust-pastry/ Alternatively, buy a premade pie crust and use ready-made puff pastry or ready-made shortcrust pastry for the lattice decoration on top. Just keep in mind you may have to reduce the filling, if the pie crust you buy is smaller or, make two small pies to use up all the filling.
• Heat the oil in a large fry pan add the onion and cook until soft.
• Add the capsicum and garlic and cook on medium/high heat for about 5 minutes or until the capsicum has softened. Transfer to a large mixing bowl.
• Steam, boil or microwave the remaining vegetables until just tender. Drain and add to the onion mix.
• Season with salt and pepper, mix well and allow to cool.
• Combine the milk and cream. Put aside.
• In a medium saucepan melt the butter, add the flour and cook over a low heat,, stirring for about 1- 2 minutes. Remove from the heat.
• Slowly add a little milk to the mixture, mixing well, then add a little more milk and mix again. Repeat until all the milk is combined, it should be lump free. If it is a little lumpy pass it through a strainer.Tip: Use a whisk if you have one, it will help make a smooth sauce.
• Return the pan back to the heat, stir using a wooden spoon until it boils and thickens. Remove from the heat.
• Add the beaten egg and cheese and mix well. Season with salt and pepper.
• Pour the sauce over the vegetables, gently mix to combine. Put aside.
• Instructions is using homemade doughIf you have used my shortcrust pastry, use the remaining half of the dough for the lattice pie crust top.- Lightly flour the bench and roll the remain dough, into a square that's roughly 30 cm in size (or a length that's slightly larger than the diameter of the flan tin you are using).- Use a ruler and a sharp knife (or pastry wheel or pizza wheel) and cut out even sized strips about 2 cm wide (or a width you prefer). You will need about 8 - 10 strips.Instructions if using ready made pastryIf frozen allow the dough it to thaw, roll out if necessary and cut into even sized strips as above.
• Spoon the filling into the pie crust, and gentle press down. Use the back of spoon to smooth the filling level with the sides of the crust, bringing the excess filling to the centre of the pie. Tip: The pie crust is fragile. It is best kept in the flan tin when filling and baking.
• To make the lattice pie crust. Brush a little beaten egg onto the top edge of the pie crust.Evenly space out 5 strips of pastry over the top or the pie, in parallel lines. Then weave 4 or 5 other strips across the top. Use the image below as a guide.
• Gently press the pastry strips to the top of the pie crust edge, and use a sharp knife to trim away the excess dough.
• Brush the lattice with beaten egg and bake for 40 - 50 minutes or until the lattice is golden brown.
• Remove from the oven and allow to stand for a few minutes before serving. Serve hot or at room temperature.

SPICY VEGETABLE PIE

Steps:

• Heat oven to 200c/gas 6.
• heat oil in a large pan. then cook onions, garlic and chilli on low heat for 5 minute.stir in garam masala. tumeric and cumin and cook for futher1min.
• Add all vegetables except peas stir them inches now add 300ml/1/2 pint water and bring to boil and then simmer for 5 min.drain but reserve the liquid and add peas to vegetables.
• Melt butter in pan, stir in flour, then cook for 1 min.then stir in reserved liquid and cook till thick sauce is formed. remove from fire and stir in yogurt, corriander and vegetables.add seasoning to your requirement. Leave it to cool.
• Spoon mixture into pie dish and top it with mash or short crust pastry. If usinfg potato mash, stir in paprika while mashing potatos, make small hole in middle and bake in oven for 25 to 30 minute.

CRUMBLY CHICKEN & MIXED VEGETABLE PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
• When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
• Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
• When the sauce has thickened, add more milk or water as necessary to get the desired consistency, bring to the boil, then turn down to a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
• Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
• Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.