We ate this on a cold February day, after zooming to the library to read about pirates, princesses and bears. I made you your own little pie, which you thought was fabulous.
This is great for using up any odds and ends of fish or prawns you’ve got lurking in the back of the freezer. To make enough for 4, you’ll need:
250g (ish) puff pastry (life’s too short to make this stuff)
chunks of fish – we had some cod offcuts from a previous meal, but any firm white fish or salmon would do
prawns – again, we had a mix of shell on prawns (which I de-shelled), and some of those tiny little cheapie frozen ones
1 onion, finely chopped
a couple of tablespoons of flour
1 tablespoon butter
milk – I must have used at least half a pint
a small pile of grated cheese – say 50g
Stick the oven on at about 180 degrees C. You’ll need to find a pie dish of some description – you could use lots of small ones (ramekins are perfect for small people), or a big pyrex or enamel job.
Fry the onions in a little olive oil until they’ve softened, and then tip them into your pie dish.
Next, you’ll need to poach your fish. Place it in a pan, and cover with milk. Bring to the boil, and then quickly turn down to a simmer. Depending on how large your pieces of fish are (in particular how thick), it’ll take from 4-8 minutes to poach them.
Fish the pieces out of the milk with a slotted spoon, and place on a plate. Flake, and check carefully for bones. Sling your small chunks of fish in the pie dish too, and add the prawns (assuming they’ve been defrosted thoroughly if you’ve retrieved them from the freezer!).
You now need to make a white sauce, to go over the fish and onions. Take the warm milk you used to poach the fish, and melt the butter in it. Add the flour, and whisk until it starts to thicken (keep simmering the milk, and don’t let boil). Add the grated cheese, salt and black pepper, and whisk until smooth.
Pour the white sauce over the fish. Roll out the pastry to the size of your dish, and place over the top of the fish mixture – you’ll need to make a couple of slits to let the steam out. Place the dish on a baking tray (in case of spills), and bake in the oven for 20-25 minutes, until the pastry is puffed up and golden.
It’s delicious with some steamed broccoli – and of, course, you’ve got to have peas…
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
03 February 2010
05 January 2010
Egg and bacon pie
Perfect snow food.
You'll need:
6 rashers of bacon (we like streaky)
4 eggs
1 onion, finely chopped
140ml milk
salt and pepper
shortcrust pastry
Stick the oven on at about 200 degrees C, and fish out a deep pie tin/dish, about 18cm across.
Hardboil 3 of your 4 eggs - sling them in a pan with some cold water, bring it to the boil and then simmer the eggs for 7-8 minutes. Run under some cold water, then peel and chop.
Fry/grill the bacon rashers until they are crispy. Take them out of the pan, and place on some kitchen roll, to absorb any grease. Chop the rashers into small pieces.
You could use a splash of olive oil to fry the onion, or you could just throw caution to the wind and chuck it into the remaining bacon fat, and frying until translucent.
Grease your pie dish, and line with half the pastry. Chuck in the chopped egg and bacon pieces, together with the onion. Beat egg 4 with the milk, and pour over the lot.
Using the second half of the pastry, roll out a lid, and place on top (you might need to dampen the edges a little, to make them seal). Make a small hole in the centre of the pie to let the steam out, then bake in the oven for 10 minutes. Turn the heat down to 180 degrees C, and give it another 25-30 minutes, until the top has turned golden brown.
Eat hot with lots of steamed greens, or cold with a green salad.
You'll need:
6 rashers of bacon (we like streaky)
4 eggs
1 onion, finely chopped
140ml milk
salt and pepper
shortcrust pastry
Stick the oven on at about 200 degrees C, and fish out a deep pie tin/dish, about 18cm across.
Hardboil 3 of your 4 eggs - sling them in a pan with some cold water, bring it to the boil and then simmer the eggs for 7-8 minutes. Run under some cold water, then peel and chop.
Fry/grill the bacon rashers until they are crispy. Take them out of the pan, and place on some kitchen roll, to absorb any grease. Chop the rashers into small pieces.
You could use a splash of olive oil to fry the onion, or you could just throw caution to the wind and chuck it into the remaining bacon fat, and frying until translucent.
Grease your pie dish, and line with half the pastry. Chuck in the chopped egg and bacon pieces, together with the onion. Beat egg 4 with the milk, and pour over the lot.
Using the second half of the pastry, roll out a lid, and place on top (you might need to dampen the edges a little, to make them seal). Make a small hole in the centre of the pie to let the steam out, then bake in the oven for 10 minutes. Turn the heat down to 180 degrees C, and give it another 25-30 minutes, until the top has turned golden brown.
Eat hot with lots of steamed greens, or cold with a green salad.
14 April 2009
Salmon pie (koulibiac)
I adapted this from a recipe in Olive - seduced by the pictures yet again. It's probably the easiest thing you could make for a dinner party, especially if you have guests who don't eat meat (but do like fish).
Apparently this is a traditional Russian pie, which is usually filled with salmon, or sturgeon. It makes enough for 6, especially if you err on the generous side with the rice.
You'll need
500g block of puff pastry (life is certainly too short to start making your own)
250g (ish) cooked rice
2 hardboiled eggs, chopped
zest and juice of 1 lemon
a very large handful of dill, chopped
2 large fillets of salmon
Stick the oven on at about 200 degrees C.
Cover the salmon with cold water, and bring to the boil. Simmer until the fish is nicely poached, and has turned pink throughout (it'll take maybe 5 minutes, depending on how thick your fillets are). Drain (you could keep the water for a fishy soup), and flake the fish into a bowl, checking for bones as you go.
Mix in the cooked rice, eggs, lemon zest and juice, and dill. The smell is to die for.
Divide your block of pastry in two, and roll each out into a large rectangle. Place one on your baking tray (on a silicon sheet or piece of greaseproof paper), and then carefully spoon the filling onto it, leaving a border round the edge.
Wet the edges/border of the pastry, and then place the other sheet of pastry on top. You'll need to press down the edges, so the filling can't escape. Cut a slit in the top to let the steam escape, and brush with a little milk to glaze.
Bake for 30 minutes, until the pastry is golden brown, and the filling piping hot.
Apparently this is a traditional Russian pie, which is usually filled with salmon, or sturgeon. It makes enough for 6, especially if you err on the generous side with the rice.
You'll need
500g block of puff pastry (life is certainly too short to start making your own)
250g (ish) cooked rice
2 hardboiled eggs, chopped
zest and juice of 1 lemon
a very large handful of dill, chopped
2 large fillets of salmon
Stick the oven on at about 200 degrees C.
Cover the salmon with cold water, and bring to the boil. Simmer until the fish is nicely poached, and has turned pink throughout (it'll take maybe 5 minutes, depending on how thick your fillets are). Drain (you could keep the water for a fishy soup), and flake the fish into a bowl, checking for bones as you go.
Mix in the cooked rice, eggs, lemon zest and juice, and dill. The smell is to die for.
Divide your block of pastry in two, and roll each out into a large rectangle. Place one on your baking tray (on a silicon sheet or piece of greaseproof paper), and then carefully spoon the filling onto it, leaving a border round the edge.
Wet the edges/border of the pastry, and then place the other sheet of pastry on top. You'll need to press down the edges, so the filling can't escape. Cut a slit in the top to let the steam escape, and brush with a little milk to glaze.
Bake for 30 minutes, until the pastry is golden brown, and the filling piping hot.
07 April 2009
Mini apple pies
We made these in honour of your Dad coming back from London, where he'd been to a conference. In return, he brought us back some of the best croissants in the world from the Eurostar terminal at St Pancras.
This makes enough for about 12-15 pies. You'll need:
2 or 3 large cooking apples
a teaspoon of cinnamon
a couple of tablespoons of sugar (assuming you don't have sweet pastry)
shortcrust pastry (about 250g)
Stick the oven on at about 180 degrees C.
While you wait for it to warm up, peel and core the apples, and chop into small chunks. Put them into a saucepan with the cinnamon, sugar and a little water, and simmer for 10-15 minutes until they've gone mushy. Leave to cool.
Roll out your shortcrust pastry, and get out your biscuit cutters (or a couple of jam jars of different sizes). You'll need a 12-hole muffin tin too.
Cut out large circles, and line each muffin tin. Cut out some smaller circles for the lids (you could get fancy and do it with strips of pastry too). Dunk a teaspoonful or two of the apple mix into each pie (not too much or it'll bubble over and go everywhere), and lay your lids on top. Cut a little slit in the top of each pie to let the steam out.
Bake in the oven for 20 minutes or so, until the tops are golden brown. They're rather nice hot, dusted with a little icing sugar and eaten with some creme fraiche on the side.
This makes enough for about 12-15 pies. You'll need:
2 or 3 large cooking apples
a teaspoon of cinnamon
a couple of tablespoons of sugar (assuming you don't have sweet pastry)
shortcrust pastry (about 250g)
Stick the oven on at about 180 degrees C.
While you wait for it to warm up, peel and core the apples, and chop into small chunks. Put them into a saucepan with the cinnamon, sugar and a little water, and simmer for 10-15 minutes until they've gone mushy. Leave to cool.
Roll out your shortcrust pastry, and get out your biscuit cutters (or a couple of jam jars of different sizes). You'll need a 12-hole muffin tin too.
Cut out large circles, and line each muffin tin. Cut out some smaller circles for the lids (you could get fancy and do it with strips of pastry too). Dunk a teaspoonful or two of the apple mix into each pie (not too much or it'll bubble over and go everywhere), and lay your lids on top. Cut a little slit in the top of each pie to let the steam out.
Bake in the oven for 20 minutes or so, until the tops are golden brown. They're rather nice hot, dusted with a little icing sugar and eaten with some creme fraiche on the side.
03 April 2009
Bacon, leek and potato pie
A ribsticking pie for what turned out to be a surprisingly sunny day. Tea was a bit of a hurried affair yesterday after watching your Dad's promo screening at the Tyneside Cinema, but today was far more leisurely.
You'll need:
4 or 5 rashers of streaky bacon, chopped up
a good wodge of mature cheddar, grated
3 or 4 large leeks, washed and sliced
5 or 6 medium-sized potatoes, peeled and halved
lots of black pepper
2 or 3 tablespoons of cream, creme fraiche, or at a pinch some milk
shortcrust pastry - enough to lay over the top of your pie dish
Stick the oven on at about 200 degrees C. Dunk the potatoes in a pan of boiling water, and cook for 12-15 minutes until they're tender. Drain, and then slice.
Fry the bacon pieces until they've coloured and start to go crispy (you shouldn't need to add any extra oil, but check they don't stick). Lift them out of your frying pan, and then chuck the leeks in - fry them for a couple of minutes, until they've started to soften.
Layer the sliced potatoes and leek/bacon mixture in your pie dish. Grate lots of black pepper over the top (and maybe sprinkle with a little dried thyme if you have any). Top with lots of grated cheese, and then drizzle over 2-3 tablespoons of cream/milk/whatever.
Roll the pastry out to the size of your pie dish, and place on top. Cut a couple of holes in the top for the steam to escape, and then stick in the oven for 20-25 minutes, until the pastry turns golden brown.
We ate this with some steamed broccoli and cauliflower (but it would be equally good cold, with a green salad - it holds together really well, and makes a good picnic pie).
You'll need:
4 or 5 rashers of streaky bacon, chopped up
a good wodge of mature cheddar, grated
3 or 4 large leeks, washed and sliced
5 or 6 medium-sized potatoes, peeled and halved
lots of black pepper
2 or 3 tablespoons of cream, creme fraiche, or at a pinch some milk
shortcrust pastry - enough to lay over the top of your pie dish
Stick the oven on at about 200 degrees C. Dunk the potatoes in a pan of boiling water, and cook for 12-15 minutes until they're tender. Drain, and then slice.
Fry the bacon pieces until they've coloured and start to go crispy (you shouldn't need to add any extra oil, but check they don't stick). Lift them out of your frying pan, and then chuck the leeks in - fry them for a couple of minutes, until they've started to soften.
Layer the sliced potatoes and leek/bacon mixture in your pie dish. Grate lots of black pepper over the top (and maybe sprinkle with a little dried thyme if you have any). Top with lots of grated cheese, and then drizzle over 2-3 tablespoons of cream/milk/whatever.
Roll the pastry out to the size of your pie dish, and place on top. Cut a couple of holes in the top for the steam to escape, and then stick in the oven for 20-25 minutes, until the pastry turns golden brown.
We ate this with some steamed broccoli and cauliflower (but it would be equally good cold, with a green salad - it holds together really well, and makes a good picnic pie).
19 January 2009
Stilton, red Russian kale and courgette pie
Bear with me here. It sounds a bit of an odd combination, and it was born out of the need to use up the last of the stilton from Christmas. We also had some weird stuff in the veg box this week which turned out to be red Russian kale, and I'd run out of things to do with it.
To be honest, though, there's very little that can't be improved by sticking a piece of pastry on top.
You'll need:
a small block of puff pastry (life's too short to faff about making this from scratch on a Monday night)
a small block of stilton (I guess I had about 150g of the stuff left), cubed
a couple of onions, finely chopped
a large courgette, cut into small pieces
a couple of handfuls of red Russian kale (spinach would also be good, but you'd need a lot more of it)
a small carton of cream (I didn't have this, so I used a small pot of cheese sauce which was lurking in the back of the freezer)
black pepper (I didn't add any salt because the stilton is salty enough), a teaspoon of dried thyme
Stick the oven on at 180 degrees C. Hopefully miss out the bit where it trips the electricity, and you have to go out in the freezing cold to turn the switch back on.
First of all, sort out your filling. Gently fry the onions in a little olive oil until they've softened, then add the courgette and the thyme, and cook for 5 minutes on a gentle heat.
Chop your kale into small pieces, and blanch - put into boiling water for 5 minutes, until the purple has turned to green (spooky). Drain (the water will be beautifully purple), and chuck into the bottom of your pie dish. Add the courgette/thyme/onion mixture, and gently turn until it's all combined.
Scatter the cubes of stilton over the top of the mixture, and season generously with black pepper. Pour your cream (or creme fraiche or whatever) over the top.
Roll out the puff pastry to the size of your pie dish, and lay it over the top of everything (remember to make a couple of small holes in the top to let the steam out). Bung in the oven for 20-30 minutes (or until the top is golden brown and puffed up).
02 January 2009
Chicken, ham and leek pie
The leftover pie to end all leftovers - chicken/capon from Christmas Day (don't worry, it hasn't been hanging around for that long - I froze it), ham from New Year's Day dinner, and the other half of the puff pastry I used to make apple galette.
It made a quick tea, after an afternoon of creating a rocket for Captain Jack, reading The Man on the Moon and watching Wallace and Gromit's Grand Day Out.
Makes enough for 4 (if you like it with mashed potato on the side), or 2 if you're especially greedy and only eat it with veg.
You'll need:
about 200g of puff pastry
leftover cooked chicken - a couple of hundred grammes
leftover cooked ham (ditto)
two large leeks, sliced
lots of dried thyme
leftover gravy (you could also use bechamel sauce or single cream/creme fraiche)
black pepper
Stick the oven on at about 200 degrees C.
Chop the chicken and ham into small pieces, and scatter in the bottom of your pie dish. Chuck the leeks in a frying pan with a little olive oil and the thyme, and cook until they've softened. Add them to the pie dish.
Pour over the gravy/sauce/cream, and season with lots of black pepper.
Roll out the puff pastry to the size of your pie dish. Place the pastry over the top of the pie, making a couple of small slits in the top to let the steam out (I don't have a fancy pie funnel so this has to do).
Shove in the oven for about 20-30 minutes, until the pastry is puffed up and golden brown, and the filling is piping hot.
Serve with lots of green vegetables (and possibly some mash).
UPDATE: you can also make a rather good chicken turnover/pasty if you have enough pastry left. Roll it out to about 2/3 A4 size, and put a handful of chicken and whatever cooked vegetables you have lurking in the fridge (I used some sweet potato/swede mash) in the bottom third. Fold over the pastry, and pinch the left, right and bottom edges together really well (you could also brush with a little water or beaten egg to help it stick). Make a small hole in the top, and bung in the oven for about 15-20 minutes, until it's golden brown and puffed up.
See also cheesy puffs...
It made a quick tea, after an afternoon of creating a rocket for Captain Jack, reading The Man on the Moon and watching Wallace and Gromit's Grand Day Out.
Makes enough for 4 (if you like it with mashed potato on the side), or 2 if you're especially greedy and only eat it with veg.
You'll need:
about 200g of puff pastry
leftover cooked chicken - a couple of hundred grammes
leftover cooked ham (ditto)
two large leeks, sliced
lots of dried thyme
leftover gravy (you could also use bechamel sauce or single cream/creme fraiche)
black pepper
Stick the oven on at about 200 degrees C.
Chop the chicken and ham into small pieces, and scatter in the bottom of your pie dish. Chuck the leeks in a frying pan with a little olive oil and the thyme, and cook until they've softened. Add them to the pie dish.
Pour over the gravy/sauce/cream, and season with lots of black pepper.
Roll out the puff pastry to the size of your pie dish. Place the pastry over the top of the pie, making a couple of small slits in the top to let the steam out (I don't have a fancy pie funnel so this has to do).
Shove in the oven for about 20-30 minutes, until the pastry is puffed up and golden brown, and the filling is piping hot.
Serve with lots of green vegetables (and possibly some mash).
UPDATE: you can also make a rather good chicken turnover/pasty if you have enough pastry left. Roll it out to about 2/3 A4 size, and put a handful of chicken and whatever cooked vegetables you have lurking in the fridge (I used some sweet potato/swede mash) in the bottom third. Fold over the pastry, and pinch the left, right and bottom edges together really well (you could also brush with a little water or beaten egg to help it stick). Make a small hole in the top, and bung in the oven for about 15-20 minutes, until it's golden brown and puffed up.
See also cheesy puffs...
03 November 2008
Chicken and spinach pie
We spent this afternoon scooting round Jesmond Dene like lunatics - pushing me round on the scooter made you laugh like a drain.
But then it got dark, so we came home and made pie for tea, turning the kitchen into a glorious fug of warmth.
You'll need:
leftover chicken from a roast (doesn't need to be a huge amount)
a couple of small onions, sliced
a clove of garlic, crushed
2/3 bag of spinach
a couple of hundred ml of milk
a good-sized knob of butter
a tablespoon of plain flour
some grated nutmeg
lots of black pepper
shortcrust pastry
Turn the oven on to about 200 degrees C.
Pull your chicken off the bones, and cut into chunks. Stick in the bottom of your pie dish.
Fry the onions and garlic in a little olive oil until they're translucent. Add the spinach, and stir until it's all wilted (usually takes a couple of minutes, if that). Transfer the mixture to the pie dish, and mix in with the chicken. Season with lots of black pepper, and maybe a little salt.
Using the same frying pan, throw your knob of butter in, and let it melt. Add the flour, and cook for a couple of minutes. Gradually add the milk, letting it get absorbed by the flour each time. Keep stirring...
Grate in some nutmeg. Stir a bit more.
Once the sauce is nice and thick, pour over the mixture in the pie dish. Top with the shortcrust pastry, and make whatever fancy designs you like on the top (we had a 'M' today), not forgetting to leave a slit for the steam to escape.
Bake in the oven for 30 mins, or until the pastry is golden brown. Serve with some nice veg (we had broccoli, peas and sweetcorn today...).
But then it got dark, so we came home and made pie for tea, turning the kitchen into a glorious fug of warmth.
You'll need:
leftover chicken from a roast (doesn't need to be a huge amount)
a couple of small onions, sliced
a clove of garlic, crushed
2/3 bag of spinach
a couple of hundred ml of milk
a good-sized knob of butter
a tablespoon of plain flour
some grated nutmeg
lots of black pepper
shortcrust pastry
Turn the oven on to about 200 degrees C.
Pull your chicken off the bones, and cut into chunks. Stick in the bottom of your pie dish.
Fry the onions and garlic in a little olive oil until they're translucent. Add the spinach, and stir until it's all wilted (usually takes a couple of minutes, if that). Transfer the mixture to the pie dish, and mix in with the chicken. Season with lots of black pepper, and maybe a little salt.
Using the same frying pan, throw your knob of butter in, and let it melt. Add the flour, and cook for a couple of minutes. Gradually add the milk, letting it get absorbed by the flour each time. Keep stirring...
Grate in some nutmeg. Stir a bit more.
Once the sauce is nice and thick, pour over the mixture in the pie dish. Top with the shortcrust pastry, and make whatever fancy designs you like on the top (we had a 'M' today), not forgetting to leave a slit for the steam to escape.
Bake in the oven for 30 mins, or until the pastry is golden brown. Serve with some nice veg (we had broccoli, peas and sweetcorn today...).
09 October 2008
Fish pie
Proper nursery food, this. And quite appropriate after an afternoon at Mothercare buying small vests and socks.
For three, you'll need:
a couple of pieces of fish (we had pollack because it was cheap in Morrisons, salmon would be even nicer)
two smallish onions, finely chopped
enough milk to cover the fish
whatever frozen prawns you can rustle up from the freezer, defrosted
a knob of butter
a tablespoon of flour
a couple of really large potatoes
salt, pepper, nutmeg and a bay leaf
Start off with the potatoes. Peel them, chop them up reasonably small, and stick in a pan with boiling water for about 12 minutes. Once they're soft, mash, adding lots of salt and pepper.
Then it's onto the onions. Saute them in a little olive oil for 6 or 7 minutes until they're soft. Chuck them in the bottom of your pie dish.
Check there aren't too many bones in the fish. Cover with milk, add a bayleaf, and simmer for 10 minutes or so, until it's cooked. The length of time will depend on (a) how thick it is and (b) whether you've got it straight out of the fridge and plunged it into a pan. A couple of minutes before the end, chuck in the prawns so they're cooked too.
Lift the fish and prawns out from the milk (don't throw the milk away!!). Take any skin off, flake it, remove any bones, and add to the onions in the bottom of the pie dish.
Add butter, flour and some grated nutmeg to the milk, and whisk gently for 10 minutes or so on a low heat, until the sauce has thickened. Pour over the fish mixture in the pie dish. Top with the mashed potato, and stick in the oven (at about 180C) for half an hour or so, until the top has gone crispy and the fish mixture is bubbling away.
You can get fancier - you could add some celery to the onion, maybe put some cheese on top of the potato, add some peas, vary the fish...the possibilities are endless.
For three, you'll need:
a couple of pieces of fish (we had pollack because it was cheap in Morrisons, salmon would be even nicer)
two smallish onions, finely chopped
enough milk to cover the fish
whatever frozen prawns you can rustle up from the freezer, defrosted
a knob of butter
a tablespoon of flour
a couple of really large potatoes
salt, pepper, nutmeg and a bay leaf
Start off with the potatoes. Peel them, chop them up reasonably small, and stick in a pan with boiling water for about 12 minutes. Once they're soft, mash, adding lots of salt and pepper.
Then it's onto the onions. Saute them in a little olive oil for 6 or 7 minutes until they're soft. Chuck them in the bottom of your pie dish.
Check there aren't too many bones in the fish. Cover with milk, add a bayleaf, and simmer for 10 minutes or so, until it's cooked. The length of time will depend on (a) how thick it is and (b) whether you've got it straight out of the fridge and plunged it into a pan. A couple of minutes before the end, chuck in the prawns so they're cooked too.
Lift the fish and prawns out from the milk (don't throw the milk away!!). Take any skin off, flake it, remove any bones, and add to the onions in the bottom of the pie dish.
Add butter, flour and some grated nutmeg to the milk, and whisk gently for 10 minutes or so on a low heat, until the sauce has thickened. Pour over the fish mixture in the pie dish. Top with the mashed potato, and stick in the oven (at about 180C) for half an hour or so, until the top has gone crispy and the fish mixture is bubbling away.
You can get fancier - you could add some celery to the onion, maybe put some cheese on top of the potato, add some peas, vary the fish...the possibilities are endless.
08 August 2008
Bacon, potato and onion pie
I took this from the rather good Pie, by Angela Boggiano, and then adapted it a bit. Mainly because I thought that 7oz of cheese was overkill, and I didn't have any puff pastry in the house.
You helped me make the shortcrust pastry (you're rather good at rubbing in the butter and flour), and then roll it out over the top of the pie dish. We didn't make a bottom, seeing as the pie was carbohydrate-tastic as it was.
You need: (this makes enough for four by the way, although there's mysteriously only one portion left in the fridge at the moment...)
a couple of potatoes, peeled
6 rashers of smoked streaky bacon, chopped
2 large onions, sliced thinly
some cheese (we had Edam in it today, but I suspect that mature cheddar would be nicer)
a little cream - 2 or 3 tablespoons
black pepper
Boil the potatoes (whole) for 10-15 minutes until they're tender. Leave to cool a little and then slice. In the meantime, fry your bacon in a pan until it colours (a couple of minutes), and then add the onions. Cook until the onions turn translucent.
Layer the potato slices and onion/bacon mixture in a pie dish. Grate some cheese over the top, and drizzle the cream. Season with black pepper.
Next, stick your pastry over the top. Make a couple of slits to let the steam out, and then put in the oven at 180 degrees C for half an hour or so, until the pastry has gone light brown and crispy.
We ate this with a green salad, and a few runner beans/broad beans from the garden, which you really weren't keen on. Oh well.
You helped me make the shortcrust pastry (you're rather good at rubbing in the butter and flour), and then roll it out over the top of the pie dish. We didn't make a bottom, seeing as the pie was carbohydrate-tastic as it was.
You need: (this makes enough for four by the way, although there's mysteriously only one portion left in the fridge at the moment...)
a couple of potatoes, peeled
6 rashers of smoked streaky bacon, chopped
2 large onions, sliced thinly
some cheese (we had Edam in it today, but I suspect that mature cheddar would be nicer)
a little cream - 2 or 3 tablespoons
black pepper
Boil the potatoes (whole) for 10-15 minutes until they're tender. Leave to cool a little and then slice. In the meantime, fry your bacon in a pan until it colours (a couple of minutes), and then add the onions. Cook until the onions turn translucent.
Layer the potato slices and onion/bacon mixture in a pie dish. Grate some cheese over the top, and drizzle the cream. Season with black pepper.
Next, stick your pastry over the top. Make a couple of slits to let the steam out, and then put in the oven at 180 degrees C for half an hour or so, until the pastry has gone light brown and crispy.
We ate this with a green salad, and a few runner beans/broad beans from the garden, which you really weren't keen on. Oh well.
Subscribe to:
Posts (Atom)