Delicious recipes for cottage pie and chicken tikka pie - & how to freeze. HAPPY British Pie Week!
Chicken, veggie or fruity – who doesn’t love a good pie? They can be made in advance and popped in the freezer ready to cook whenever you need them. My cottage pie recipe with its mashed potato topping and my chicken tikka pie with puff pastry topping are both delicious. My top tip for this week is to freeze pie fillings flat in a bag, with the topping separate – this saves a huge amount of space, rather than freezing the pie fully assembled in a large dish.
Cottage pie (Serves: 4) Prep time: 20 minutes Cook time: 35 minutes 2tbsp oil 115g frozen diced onion 70g frozen diced carrots 500g lean beef mince 1 beef stock cube 400g tin chopped tomatoes 2 tbsp tomato puree70g sliced mushrooms 2 x 425g packets pre-made mash Heat the oil in a saucepan over a medium heat. Pour the pie filling into a heatproof dish and crumble over the ready-made mash topping. When cool, it is ready for the freezer. A Pork Pie & A Pint (Including a Beer Based Recipe!) Serves: 10, Prepare in: 5mins, Cook in: 0mins A pork pie and a pint have long been two of our great loves.
Is there anything more satisfying after a long day than settling down with a pork pie and a cool beer? In this blog, we've given you our a beer based recipe for our beer dip that will be delicious when coupled with the humble pork pie - we were recently trading ways we eat the pork pie in Vale of Mowbray HQ and discovered a few new ideas to share with you of how we all enjoy our pies! Ingredients 80ml of your favourite beer2 packs of soft cream cheese1 packet of ranch salad dressing mix220g grated cheddar cheese Your favourite Vale of Mowbray pork pie to enjoy the dip with – we would suggest a packet or two of pork and pickle mini pork pies!
MethodGrab a large mixing bowl and beat together the cream cheese, beer and salad dressing mix until it’s smooth – you can skip the gym after this arm workout! Cheese & veg pasties. Roasted salmon with mango salsa The fruit adds a tangy twist to fish for a simple dinner Serves 2 • Ready in 25 mins 75g cous cous½ tsp dried mixed herbs125g Co-op prepared mango, finely diced½ red chilli, deseeded and finely diced1 tomato, diced1 spring onion, slicedZest of ½ and juice of 1 lime2 x 150g Co-op salmon fillets50g sugar snap peas, sliced diagonally2 tbsp chopped flat leaf parsleyPreheat the oven to 200ºC/fan 180ºC/gas 6.
Combine the cous cous with the dried mixed herbs in a bowl. Pour over 225ml boiling water, cover, then leave to stand for 8-10 mins.Meanwhile, prepare the salsa by putting the mango, red chilli, tomato, spring onion, half the lime juice and all the zest into a small bowl. Green goddess shakshuka (V) Curried chicken pie. Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk Ingredients 30 g unsalted butter 1 onion, finely chopped 1 tbsp medium curry powder 460 g pack British chicken breast fillets, diced 40 g plain flour 400 ml British semi-skimmed milk 300 g broccoli, trimmed and cut into small florets 1 tbsp rapeseed oil 2 sheets ready-rolled filo pastry 2 x 270g packs fine beans and carrots Method 1 Preheat the oven to 200ºC, fan 180ºC, gas 6.
In a large frying pan heat the butter and fry the onion until soft. Greggs has now revealed the exact recipe of their famous steak bakes. CALLING all Greggs fans!
If you are missing their famous baked goods, you might be in for a treat this Easter weekend. The bakery chain has now revealed the exact recipe of their popular steak bakes - and pastry lovers are desperate to try them. All you need for the bakes is puff pastry, an egg, finely diced beef, cornflour (or flour) mixed with water, and beef stock. Firstly, you need to sizzle the beef in a fry pan until it has browned. Then pour on the beef stock and add the cornflour mix, and wait until it has thickened to your taste. Next leave to cool, and get working on your pastry. You’ll need to cut two rectangular pieces of puff pastry - Greggs advises these should be 108mm x 94mm, if you want to be precise.
Egg wash the edges and then spoon your beef filling onto the middle of one of the pastry pieces. Add the other pastry rectangle as a lid, and fork the edges, before adding egg wash to the top. Laughing Spatula. Tom Kerridge’s potato and corned beef pie recipe. The Sunday Times, November 11 2018, 12:01am During the war, tinned corned beef, known as “bully beef”, was a staple for soldiers in the trenches.
Potato pies were also common, as they were a dish of thrift during lean times. This proper tasty pie mixes corned beef hash with a crispy pastry crust and is perfect for keeping tummies warm over the winter months. Serves 8 people For the filling 750g floury potatoes, peeled and cut into 1cm dice75g butterVegetable oil1 large onion, diced200g flaked salt beef from the deli counter or chopped corned beef from a tin60g cheddar, grated2 tsp picked thyme For the pastry 500g plain flour½ tsp bicarbonate of soda100g polenta150g dripping3 egg yolks1 tbsp double cream1 tbsp picked thyme leaves 01 To make the filling, put the potatoes in a pan of simmering water and cook until just tender and starting to break up.
Mini fish pies Recipe. Radio 4 Woman's Hour -Fish Pie. British Pie Week: Cheat’s fish pie. Using ready-made fish pie mix is a quicker way to make this recipe, or buy fish that looks good on on the day, and cut into equal sized cubes.
You also don’t need make a roux either as using half-fat crème fraîche gives this pie a creamy fish base (without the extra calories too!). Heat the oven to 180c/fan160c/gas4 and boil the potatoes until tender. Meanwhile, put the spinach in a colander and pour over a kettle of boiling water to wilt. Cool and squeeze as much excess water out as you can, then mix with the crème-fraîche and tarragon, and season.
Fold in the fish and put in the base of a small baking dish. Drain the potatoes and mash with the spring onions, butter and a splash of milk. Fish pie with a pastry crust. Ham, leek & potato pie. Cod,, leek & blue cheese pie recipe.