It’s been about a month since my sister came over and imparted her wisdom regarding pies. Now it’s time for the ultimate test – can I remember all that she’s taught me and make a pie on my own?
Why yes, yes I can. 😀
|EDIT: updated the photos|
This is a recipe that I got from mum, can’t remember what cookbook it’s from (I really should start writing that down). I haven’t really modified it apart from the quantity so that the filling isn’t too big for my pie dish. But actually, after I made this I thought that frozen corn kernels might go nicely in the pie. I’m not going to make this pie again anytime soon so if anyone would like to experiment with corn, let me know the outcome.
Takes me about 2 hours to make and cook so it’s probably a good idea to leave this for weekends or nonworking days.
3 cups plain flour
250g cream cheese, chopped
125g butter, chopped
2 egg yolks
~1/4 cup water
1 egg yolk (for top of pastry)
Note: this does make way too much pastry. I think you could reduce it by a third but haven’t tried it out.
Sift flour into a bowl and rub in the cream cheese and butter. Add the yolks and water. You may need more water to make it all cling together. Knead the dough until smooth and refrigerate for 30 minutes.
Divide the dough in half and roll the dough out to fit a 21cm dish.Gently roll the dough up onto the rolling pin and then unroll it on the dish. Trim the excess and blind bake for 20 minutes at 200C (blind bake: cover pastry with baking paper and fill pie with rice/beans to help pie keep its shape).
Remove rice/beans and paper and cook for another 5 minutes.
1 tbs oil
1 onion, chopped
4 bacon rashers, chopped
2 cloves crushed garlic
500g chicken, chopped
1/4 cup plain flour
1 1/2 cups milk
1 cup grated tasty cheese
1/2 cup grated parmesan cheese
1 tbs seeded mustard
This is something you can do while the pastry is in the fridge or oven. Heat oil in a pan and cook the onion,
bacon and garlic until the onion is soft. Remove the mixture and cook the chicken until browned. Add the chicken to the bacon mixture and let it cool.
In a small pot, melt the butter and then stir in the flour. Gradually add the milk, while stirring. Take off the heat once boiled and stir in the cheeses and mustard. Combine with the rest of the filling and allow to cool.
Pour the filling into the pie dish and brush the edges with egg yolk. Roll out the rest of the dough and cover the top of the pie, pressing firmly on the edges. Use some excess pastry to decorate your pie 🙂
Brush with egg mixture and cut some slits into the top. Bake for about 30 minutes.