Minced Beef Pie

Nutrition

1 tablespoon worcestershire sauce

            2 tablespoons tomato sauce

            2/3 cup Campbell's Real Stock Beef

            1 tablespoon olive oil

            1 brown onion, finely chopped

            500g beef mince

            1 carrot, peeled, grated

            1 zucchini, grated

            1/2 cup frozen peas

            2 tablespoons plain flour

            1 large sheet frozen ready-rolled shortcrust pastry, partially thawed

            1 egg, lightly beaten

            1 sheet frozen ready-rolled puff pastry, partially thawed

                        tomato sauce and oven fries, to serve

Combine worcestershire sauce, tomato sauce and stock in a jug. Set aside. Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring, for 5 minutes or until browned. Add carrot, zucchini and peas. Stir to combine. Add flour. Cook, stirring, for 1 minute.

Gradually add stock mixture. Bring to the boil, stirring constantly. Set aside to cool completely.

Preheat oven and a baking tray to 210°C. Lightly grease a 4cm-deep, 20cm (base) pie dish. Line base and sides with shortcrust pastry. Spoon cold mince mixture into pastry case. Brush pie edges lightly with egg. Place puff pastry sheet filling to cover. Trim excess pastry and pinch edges together to seal. Brush pie top with egg. Using a sharp knife, make 2 small cuts in pie top.

Place pie on hot baking tray (see tip). Bake for 40 to 45 minutes or until top is golden. Serve with sauce and fries.

Maalvleipastei

1 kg maalvleis 2 k koue water
1 k sagte broodkrummels 25 ml asyn
10 ml sout knippie peper
Kors:
1 eier 125 ml olie
125 ml melk 1 k meel
2 t bakpoeier 2 ml sout

Plaas bestanddele vir die vulsel in pot. Meng met vurk. Verhit tot kookpunt, roer gereeld en laat kook vir 5 minute. Voorverhit oond tot 180ºC en skep vleismengsel in skottel. Klits eier, olie en melk saam. Roer meelmengsel by en skep beslag bo op vleis. Bak vir 30 min tot goudbruin. Hierdie tert vries baie goed.

Pie crusts from scratch

Ingredients

1 1/3 cups flour
1½ tablespoons sugar
¼ pound (one stick, eight tablespoons, ½ cup) butter
1 dash salt (1/4 tsp)
3 tablespoons cold water

Directions
Sift the flour, sugar and salt together.

Now cut the butter into small chunks. Make sure it’s nice and cold or it will stick to your knife




This next step is much easier if you have a pastry cutter. If not, you can make do with a pair of butter knives. Cut the butter into the flour and sugar until coarse crumbs form



Don’t overwork it or let the butter get too warm. You should have little lumps of butter coated in flour and sugar. These bits of butter will flatten out when you roll it, leaving little pockets when cooked. This is what gives pastry its light, flaky texture. If the butter melts, you’ll end up with the consistency of al dente pasta.

Add the cold water and quickly form it into a dough. If the butter has gotten warm by this time, or if it’s especially warm in your kitchen, you might want to put the flour/butter mixture in the freezer for 10-15 minutes before adding the water and making the dough


Once you’ve made the dough, transfer it to a one gallon zip-top bag and put in the refrigerator for at least a half-hour. You need this time for the water to soak into the flour. Otherwise it will just steam out when you bake it.



Take the dough out and roll it into a circle, still in the bag. Most one-gallon bags are just about nine inches across, which is exactly how big you want the crust to be. This also saves you from having to put flour on the table and rolling pin, and dealing with the cleanup afterwards.



When you’re ready to use it, make sure the dough is nice and cold so it doesn’t stick to the bag. Rip the bag open along the seams and pull the crust out.

And that’s it.

Chicken pot pie

Ingredients:


Chicken Pot Pie
2-3 Cups Diced or Shredded Cooked Chicken (You can also use a pre-made rotisserie chicken or else cut a couple chicken breasts into pieces and boil with the vegetables.)
1 Cup Sliced Carrots
1 Cup Sliced Celery
1 Cup Diced Potato
1 Cup Frozen Green Peas
1/4 Cup Butter
1 Cup Chopped Onions
1/3 Cup All-Purpose Flour
1/2 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Garlic Powder
1/2 Tsp Poultry Seasoning
2 Cups Chicken Broth
3/4 Cup Milk
1 Phyllo Dough Sheet (Can also make with unbaked pie crusts, or simply serve the filling with rice. See tips below!)
Directions:

Preheat oven to 400 degrees F.
In a saucepan, combine the carrots, celery, potatoes, and peas (as well as the cubed chicken if it’s not yet been cooked). Add water to cover and boil for 10-15 minutes, or until the vegetables have softened to your liking.
Remove from heat, drain, and set aside.
In the saucepan, melt butter over medium heat and then cook the onions until soft.
Stir in the flour, salt, pepper, garlic powder, and poultry seasoning. Whisk for a minute until blended.
Slowly stir in the chicken broth and milk, whisking to make sure all of the flour gets blended.
Simmer over medium-low heat until thick, and then remove from heat.
Gently fold in the veggies and chicken.
Pour into individual ramekins or a single oven-safe dish.
Cover with the phyllo dough, seal edges, and cut away excess dough. Make several small slits in the top to allow the steam to escape.
Bake in the preheated oven for 25 minutes, or until pastry is golden brown and the filling is bubbly.
Cool for 10 minutes before serving.
Tips:

This recipe can be made a number of ways. If you prefer to use two pie crusts, simply pour the filling into one, cover with the other, and extend the baking time to 35 minutes.

If it’s just the two of you, try making to individual pot pies in small ramekins, and then save the rest of the filling and pair with some steamed rice for a delicious leftover over dinner.

Blueberry pie with crust

Pie Crust (Short Crust Pastry):

2 1/2 cups (350 grams) all-purpose flour

1 teaspoon salt

2 tablespoon (30 grams) granulated white sugar

1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/4 to 1/2 cup (60 - 120 ml) ice water

Blueberry Filling:

4 cups (570 grams) fresh blueberries

1/2 cup (100 grams) granulated white sugar

2 tablespoons (20 grams) cornstarch (corn flour)

2 tablespoons lemon juice

1 tablespoon lemon zest

Egg Wash:

1 large egg yolk

1 tablespoon cream


Pie Crust: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).

Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the berries.

Meanwhile, remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Using a 2 1/2 inch (6 cm) star cookie cutter, cut out about 20 stars. Place the stars on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 30 minutes.

Make the Blueberry Filling: In a small bowl mix together the sugar, cornstarch, lemon juice and zest. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss to combine. Pour the mixture into the prepared pie shell. Then, in a small bowl, whisk together the egg yolk and cream. Lightly brush the rim of the pastry shell with the egg wash. Starting at the outside edge of the pie, place the cut out pastry stars in a circular pattern on top of the blueberries, making sure the tips of the stars are touching. Once the top of the pie is completely covered with the pastry stars, brush the entire surface with the egg wash, making sure that it does not pool. Place the assembled pie back in the refrigerator to chill for about 30 minutes.

Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Remove the chilled pie from the fridge and place on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Continue to bake the pie for about 35-45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring.

Place the baked pie on a wire rack to cool for several hours. Serve at room temperature with softly whipped cream or vanilla ice cream. Store any leftovers for 2 - 3 days at room temperature.



Read more: http://www.joyofbaking.com/BlueberryPie.html#ixzz1IdqVz647

Read more: http://www.joyofbaking.com/BlueberryPie.html#ixzz1IdpzQlfH

Tert kors

1 koppie meelblom
1 teelepel bakpoeier
knippie sout
1/4 koppie botter
1 ekstra groot eier
1 eetlepel olie

Sif koekmeel, bakpoeier en sout saam. Vryf botter in tot die mengsel soos broodkrummels lyk. Klits olie en eier saam. Voeg meelmengsel by en meng deeg. Bedek met kleefplastiek en sit in yskas vir 20 minute.

Rol deeg uit en voer tertbord met deeg. Prik die tertkors met vurk. Bak vir 10 minute in oond. Voeg vulsel in kors en gooi kaas oor. Bak vir 30 minute en laat staan vir 5 minute voor u inskep.

Easy pie crust

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 2 teaspoons white sugar
* 1 teaspoon salt
* 1/2 cup vegetable oil/olive oil
* 2 tablespoons milk

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
3. Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

Not recommended for sweet dishes.

Hoender pastei

Bestandele
2.5 kg hoen
1 ui, chopped
300 g sampioene, fyn geslice
4 knoffelhuisies, crushed
1 suurlemoen se sap
15 ml fyn naeltjies (cloves)
blokkie hoender stock, opgelos in 250 ml water
30 g botter
5 takkies vars tiemie
1 eetlepel peper
1 eetlepel komyn (cumin)
2 eetlepels couscous (of pasta)
1 eier
500g skilferdeeg (puff pastry)

Metode
Smeer (amper masseer) ‘n 2 ~ 2.5 kg hoender met olyfolie en sout. Bak die hoender in die oond teen 180 grade (170 vir fan assist oond) celsius, bo-op ‘n rooster rak, terwyl jy dit elke 20 minute omdraai. Dit neem 20 minute plus 20 minute per 500g hoender. So vir ‘n 2.5 kg hoender sal dit 2 hr neem. Laat die vet eenkant staan, sodat die vet en die water skei.

Laat die kiepie afkoel. Verwyder die vel en al die bene. Sny die stukkies hoender in blokkies van so halwe duim (bite size).

In ‘n groterige pot, met klein bietjie olyfolie, braai die ui tot deurskynend. Gooi sampioene en knoffel by en braai vir so 4 minute terwyl jy roer. Gooi nou die gaar hoender stukkies, 3 teelepels naeltjies, 250 ml hoender stock, 30 g botter, 2 eetlepels vars tiemie blare, 1 eetlepel peper, 1 teelepel sout, sap van ‘n klein suurlemoen, die water deel van die hoender afloop en ‘n halwe teelepel cumin by. Laat dit kook vir so 15 minute. Gooi nou so 2 eetlepels couscous by en roer dit in. Pak in ‘n groterige bakpan.

Verhit die oond tot 180 grade C.

Rol die skilferdeeg uit sodat dit so 5mm dik is en die bak gemaklik bedek. Plaas die uitgerolde deeg oor die bak, druk dit goed teen die kante vas, sny die oortollige deeg. Gebruik die oortollige deeg om die pastei te versier. Vee die deeg met ‘n geklitste eier (gebruik sommer die agterkant van ‘n eetlepel.



Bak die spulletjie vir 20 minute in die onderkant van die oond (as die deeg ongemaklik bruin word, bedek met ‘n stuk foelie. Haal die pastei uit en laat dit staan vir 15 minute

http://mieliepap.wordpress.com/2008/02/10/hoenderpastei-resep/

Vleisrolletjies

VLEISROLLETJIES (Ongeveer 150)

Vulsel:
5 aartappels 5 uie
2,5 kg maalvleis sout, peper, tiemie
neutmuskaat

Kors:
8 k meelblom 5 ml kremetart
10 ml sout 980 g botter/margarien
4 eiers, geskei 25 ml suurlemoensap
ongeveer 200 ml yskoue water

Kook die aartappels sag, trek die skille af en druk fyn – hou eenkant.
Braai gekapte uie tot dit deurskyn en voeg die maalvleis by. Braai die vleis tot gaar en roer deurentyd. Geur die vleismengsel met sout, peper, tiemie en neutmuskaat na smaak en bind dit met die gaar, fyngedrukte aartappels. Laat die vulsel afkoel en vorm worsies van ongeveer 30 cm lank. Verhit die oond tot 200ºC en smeer bakplate.
Kors: Sif meel, sout en kremetart saam. Rasper die botter by die meelmengsel en vryf dit liggies tot krummelrig. Klits eiergele liggies en meng met yskoue water en suurlemoensap. Voeg eiermengsel by meelmengsel en meng tot ‘n hanteerbare deeg. Strooi koekmeel op werkvlak en rol deeg dun daarop uit. Sny deeg in stroke van ongeveer 13 x 30 cm. Sit vleisworsie in die lengte op elke strook, smeer een kant van deeg met geklitste eierwit en vou die ander kant oor. Druk goed vas en sny worsies van ongeveer 6 cm lank.
Verf eierwit op elke rolletjie en bak dit ongeveer 20 minute lank tot goudbruin. Pak op draadrak om af te koel.
Vir 30 rolletjies:
Vulsel: 2 aartappels Kors: 4 k meel
2 uie, geskil + gekap 2,5 ml kremetart
500 g maalvleis 5 ml sout
sout, peper, tiemie, 480 g botter/margarien
fyn neutmuskaat 2 eiers, geskei
12,5 ml suurlemoensap
Volg metode soos bo.
ongeveer 100 ml yskoue water