Posts Tagged pie

Chicken Pie

Chicken Pie madebyjayne.com

This post is because of my husband. My husband is not straight forward to cook for, when I first met him he ate no vegetables at all, sorry a slight exaggeration, he ate peas, but the peas had to be from a can and called mushy! Can that be called a vegetable? Id say no so return to the statement that my husband ate no vegetables. This wasn’t such a problem when we were young and didn’t worry about health concerns, I just left any vegetables off of his plate. I tried over the years to sneak healthier things into my husbands food, lots of times very successfully although there were times after he learned to be suspicious when I got caught out! In more recent years, tastes and health have changed and including vegetables is now not so difficult, although that does not include any kind of brassica!

I look after and cook for children so often times if I make something that turns out to be popular with all 3 children (a very rare event!) I will try it out at home on my husband! This pie is one such thing, thumbs up from the kids and my husband! In the beginning my husband would pick out the carrots but now he eats it all! Pie is a favourite of my husbands, he says he particularly likes mine and was concerned one day that if anything happened to me he may never get to have that pie again! It’s true that a lot of what I cook is made up at the time and no recipe is followed, luckily I have a food blog to record these things! I have been meaning to get this recipe written down for a long time so just for my lovely husband here it is!

I do tend to use store-bought pastry but get the all-butter kind so no other weirdly named ingredients are added. This recipe works just as well with puff or shortbread pastry. I don’t have pastry on the bottom as I can’t face the worry of soggy bottoms and it cuts down on the calories.

Despite many attempts taking a pretty picture of a pie proved impossible!

Chicken Pie

ingredients

  • 2 chicken breasts, cut into bite size pieces
  • 1 tbsp oil
  • 200 ml chicken stock
  • 1 large carrot, peeled and sliced
  • 1 medium leek, cleaned and sliced
  • 1 sheet of ready to roll short crust or puff pastry

for the sauce

  • 225 ml milk plus a little extra for brushing the pastry
  • 20 grams plain flour
  • 20 grams butter
  • 1/2 heaped teaspoon dried tarragon
  • salt and pepper to taste

method

  1. Preheat the oven to 200 C, 400 F, Gas 6.
  2. Add the stock to a sauce pan and add the sliced carrots, briefly cook for a few minutes until jut softened. Turn off the heat and set aside, keep the stock as you made need some to thin the sauce later.
  3. Heat the oil in a frying pan over medium heat and add the chicken pieces, stir to coat in oil until chicken begins to colour. Add the leeks and fry gently until leeks are softened. Remove from the heat and set aside.
  4. To make the sauce add the milk, flour and butter to a saucepan, heat over a medium heat whisking constantly until mixture comes to the boil and has thickened. When this happens remove from the heat and add the tarragon and season with salt and pepper.
  5. Pour the sauce over the chicken and leeks and also add the carrots, stir together. If you would like a thinner sauce use some of the reserved stock from the carrots to thin to the consistency you like. Tip into a pie dish.
  6. With a piece of paper towel wipe the edge of the pie dish with a little milk so the pastry will stick.
  7. Put the prepared pastry sheet over the pie dish and press firmly around the edge of the pastry so it sticks to the dish and seals all the way around it then trim any excess pastry away with a knife.
  8. Brush the pie with a little milk and bake for 25 minutes.

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Apple and Plum Brown Butter Hand Tarts #Baketogether

While summer was a little shy here this year, Autumn has been more than happy to put in a punctual appearance so using apples and plums were the perfect seasonal choice for me when taking part in this months  #Baketogether, the monthly blog event organised by Abby Dodge, inviting us to take one of her recipes and put our own spin on it.

This months #Baketogether recipe was for Brown Butter Apple Hand tarts. I’ve heard a lot about brown butter but only made it once before and wasn’t convinced that I’d done it correctly so this month I didn’t want to change the recipe too much as it sounded perfect as it was! The only changes I made was to make apple plum filling, I also halved the recipe as the original recipe is for 18 hand tarts which was far too many for 2 of us!

I loved these pies! The brown butter crust was so good I admit to trying some of it raw! It’s the brown butter! It’s so good and the smell is amazing! The aroma of the brown butter mixed with the apple, plums and cinnamon in the filling was wonderful, I’m surprised Yankee Candle didn’t come knocking on my door for a new Autumn fragrance! I was really happy with my filling and only wish I hadn’t halved the recipe as the pies disappeared far too quickly!

As I am not a regular pastry maker I thought these pies would be more difficult to make but as usual Abby’s instructions are easy to follow and give great results, therefore I have linked to her page for the making of the dough and the putting together of the pies.

Apple and Plum Brown Butter Hand Tarts ( makes 8 hand tarts)

For the brown butter pie dough

  • 4 0z unsalted butter
  • 3.5 oz (1/2 cup) sugar, I used unrefined
  • 1/4 tsp salt
  • 1 egg
  • 1/2 tsp vanilla extract
  • 7  1/4 oz ( 1.5 cups) plain flour

For the Pie filling (more than enough for the pies with some left over to enjoy as a compote)

  • 8 oz apples, peeled, cored and roughly chopped.
  • 8 oz plums, stoned and sliced
  • 1 tbsp sugar, I used unrefined
  • 1/4 tsp cinnamon

To Finish off

  • 1 egg, at room temperature
  • 1 tbsp water
  • demerara sugar for sprinkling
  1. To make the dough for these tarts follow Abby’s expert instructions here
  2. To make the filling, place the apples, plums, sugar and cinnamon in a medium saucepan. Cook over a medium heat, stirring frequently until the apples are soft but not mushy.
  3. Remove from the heat and allow to completely cool.
  4. Preheat oven to 190 c, 375 f, gas 5.
  5. To assemble the pies follow Abby’s instructions here

 

 

 

 

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A Pie for Mikey

While on holiday in Florida (with random wi-fi). I checked twitter for the first time after a few days of arriving and saw a tweet by food blogger @JenniferPerillo saying “he’s gone and my heart is shattered in a million pieces”.  I went cold and just knew it was something about her husband who she lovingly refered to as “the mister” The awful fact was Jennifer’s husband, Mikey, had died suddenly of a massive heart attack.  Jennie was one of the first real (non- celebrity) people I followed on twitter and I always enjoyed reading her loving tweets about the husband she so obviously adored.  I do not know Jennie nor did I know her husband but my reaction was as if this had happened to a friend.  While telling my husband I started crying and my husband  (known for making fun of me when I cry at sad things on tv) did not make fun of me.  I could not sleep for thinking of Jennie at night.  A few days later I saw Jennie’s beautifully written blog post asking people to make Mikey’s favorite peanut butter pie on Friday (the day of Mikey’s memorial service) to share with those we love.  Random wi-fi allowing whenever I checked on twitter so many people were making pie!   Jennie’s terrible loss had affected so many people.  The twitter foodie community was a heartwarming place to be last Friday and I do hope Jennie felt the waves of love.

I returned from my holiday yesterday and although its more than a week late, today my first job was to make a creamy peanut butter pie in honor of  Mikey, the man I never met, who’s passing so touched my heart and also for his wife Jennie.

Jennie I wish you were closer so I could share this pie with you. You and your girls are in my thoughts.

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