Pasties and Pies

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humblebee
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Re: Pasties and Pies

Post by humblebee » Wed Oct 01, 2008 10:34 am

humblebee wrote:Did any UK Anoraks see the Hairy Bakers on telly the other night, making pies? Mmmm.

In the oven right now I've got an attempt at their cheese and onion pie.
Oooh, it was lovely. I've got half of it left too.

You can't beat a dab of mustard to bring out the flavour in cheddar.

I ended up using puff pastry for the lid. Wouldn't have thought of using baking powder with a pie pastry but it lightened the texture a treat.

humblebee tip: If you're making a pie with cheese in, let it stand for ten minutes after you've taken it out of the oven. The cheese starts to set again and you get the best taste and texture from it that way. If you try and slice it straight away it's all runny and crap.

In summary, then: mmmmmmmm
Last edited by humblebee on Wed Oct 01, 2008 11:51 am, edited 1 time in total.

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Re: Pasties and Pies

Post by mae » Wed Oct 01, 2008 10:49 am

go away pie thread! i've been craving pie for ages. any of kind of pie, a chicken pie would be great. or an apple pie. it's virtually impossible to get pie here and i don't have an oven. i really fancy one of those ones you buy in a box and stick in the oven, i reckon my toaster oven could handle that... will someone post me one?

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Re: Pasties and Pies

Post by Colin » Wed Oct 01, 2008 10:52 am

humblebee wrote:
humblebee wrote:Did any UK Anoraks see the Hairy Bakers on telly the other night, making pies? Mmmm.

In the oven right now I've got an attempt at their cheese and onion pie.
Oooh, it was lovely. I've got half of it left too.

You can't beat a dab of mustard to bring out the flavour in cheddar.

I ended up using puff pastry for the lid. Wouldn't have thought have using baking powder with a pie pastry but it lightened the texture a treat.

humblebee tip: If you're making a pie with cheese in, let it stand for ten minutes after you've taken it out of the oven. The cheese starts to set again and you get the best taste and texture from it that way. If you try and slice it straight away it's all runny and crap.

In summary, then: mmmmmmmm
That sounds great. Do you reckon the egg is strictly necessary? I don't really eat eggs if I can help it. Or milk or butter. I also have an irrational fear of making pastry. I should probably just leave it, eh?

Mae - is it normal not to have an oven in Japan, or do you just happen not to have one?

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Re: Pasties and Pies

Post by humblebee » Wed Oct 01, 2008 10:54 am

Colin wrote:That sounds great. Do you reckon the egg is strictly necessary? I don't really eat eggs if I can help it. Or milk or butter. I also have an irrational fear of making pastry. I should probably just leave it, eh?
You could get by without the egg, but you might struggle with the other parts...

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Re: Pasties and Pies

Post by Colin » Wed Oct 01, 2008 10:55 am

Well I usually get soya milk and soya margerine, but I don't know how they'd fare when it comes to proper cooking. It's daft really, because I eat cheese which is obviously made of milk, but the idea of buying or drinking milk is really unappealing.

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Re: Pasties and Pies

Post by Uncle Ants » Wed Oct 01, 2008 10:57 am

Colin wrote: That sounds great. Do you reckon the egg is strictly necessary? I don't really eat eggs if I can help it. Or milk or butter. I also have an irrational fear of making pastry. I should probably just leave it, eh?
We sometimes make the cheese and potato pie out of Nigella's book. That has egg in it. It doesn't so much make it eggy as make it pert.

Still with an irrational fear of making pastry and an aversion to dairy products, Cheese Pie probably wouldn't be a great plan. The pastry you get readymade from the supermarket is pretty good though.
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Re: Pasties and Pies

Post by mae » Wed Oct 01, 2008 11:00 am

Colin wrote: Mae - is it normal not to have an oven in Japan, or do you just happen not to have one?
it's pretty common as far as i can tell. but maybe that's because most people i know live in small apartments.

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Re: Pasties and Pies

Post by Colin » Wed Oct 01, 2008 11:01 am

Uncle Ants wrote:The pastry you get readymade from the supermarket is pretty good though.
Now you're talking. I just think that if there are chefs whose entire job consists of making pastry, it's probably too difficult for me.

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Re: Pasties and Pies

Post by Uncle Ants » Wed Oct 01, 2008 11:06 am

Colin wrote:Now you're talking. I just think that if there are chefs whose entire job consists of making pastry, it's probably too difficult for me.
I dunno. There are some chefs whose entire job consists of chopping vegetables. Its not that hard, but it does make your fingers ache a bit. I tend to cheat though and get the readymade.
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Re: Pasties and Pies

Post by crystalball » Wed Oct 01, 2008 11:46 am

That tip about leaving a cheese pie to rest before cutting it is crucial.

You can make a great cheese pie with filo pastry as well. My mum used to make filo pastry cheese triangles and fry them, which sounds a bit lethal but it was incredibly tasty.

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Re: Pasties and Pies

Post by Uncle Ants » Wed Oct 01, 2008 11:52 am

crystalball wrote:You can make a great cheese pie with filo pastry as well. My mum used to make filo pastry cheese triangles and fry them, which sounds a bit lethal but it was incredibly tasty.
Oooh. That does sound good. I don't think it would be all that extra lethal though ... I mean given that a "normal", non fried, cheese pie is something like 50% fat anyway :)
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Re: Pasties and Pies

Post by crystalball » Mon Dec 08, 2008 7:26 pm

The other day I was thinking of making a tart/quiche type thing but couldn't reach my quiche baking dish (I'd have had to lift another pot which was sitting on top of it and that was too much effort) so I grabbed the cupcake tin and thought I'd use that instead.

Caramelised onion tartlets

1 block puff pastry
2 eggs
70g cream (creme fraiche or double)
150g strong cheddar, grated
3-4 large onions (preferably red but a mix of red and white is fine), sliced thinly
1 teaspoon brown sugar
1 tablespoon balsamico
2 tomatoes, sliced
olive oil
1 clove of garlic, mashed
salt and pepper

Caramelise the onions by slicing them thinly and frying them slowly in olive oil. When they have started become soft, add the balsamico and the sugar and leave them to simmer, stirring from time to time. They need cooking for about 15 minutes (add some salt in there as well so it doesn't become too sweet - or Henderson's Relish!). In the meantime, beat the eggs and combine them with the cream and the cheese to form a mixture. Add salt and pepper. When the onions are ready, leave them for 10 to cool down. Roll out the pastry and cut circles with a round object (a cutter or, in my case, an Ikea flower pot). Place the pastry circles into each individual cake tin to form a small case which will hold the ingredients (cover the base and the sides). Now spoon the onion mixture into each individual pastry case and then add the cream/egg/cheese mixture. Top that with a round slice of tomato. Combine the olive oil with the mashed garlic and stir them well. Add a spoonful of that on top of each tartlet and finally add some freshly ground pepper. Place the cake tin in the preheated oven for, erm, I can't remember. They have to look puffy and cooked.

Here's a picture from when I made this recipe. I realise they don't look instantly attractive but you'll just have to believe me when I say that they were bloody wonderful.
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Re: Pasties and Pies

Post by humblebee » Mon Dec 08, 2008 7:49 pm

crystalball wrote:Here's a picture from when I made this recipe. I realise they don't look instantly attractive but you'll just have to believe me when I say that they were bloody wonderful.
Perfect party nibbles for the festive season!

I made a fucking *mighty* pie tonight, using my big pie tin. The filling was fennel, quorn sausages, cheddar and mushrooms, and I served it with celeriac mash and onion gravy. Mmmm. We've only ate half of it and we're chuffing stuffed. I say again: mmmm.

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Re: Pasties and Pies

Post by Wheatabeat » Wed Dec 10, 2008 11:12 am

humblebee wrote: I made a fucking *mighty* pie tonight, using my big pie tin. The filling was fennel, quorn sausages, cheddar and mushrooms, and I served it with celeriac mash and onion gravy. Mmmm. We've only ate half of it and we're chuffing stuffed. I say again: mmmm.
Talk of your big pie tin has made me realise it's now time for my lovely cottage pie made in my big casserole dish. I may tackle that later this week.
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Re: Pasties and Pies

Post by Jangloid Mark » Wed Dec 10, 2008 11:17 am

Not a great lover of pies and pasties, but, that said, I have been buying a lot of pasties lately. My local Spar reduces what's left at the end of the day...I've been getting packs of 3 *warm* pasties for 40p....they're not great, but, very good value :)
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Re: Pasties and Pies

Post by humblebee » Mon Jul 17, 2017 3:06 pm

I have to tell you, Anorak, that here is a strong offering from the Sainsbury chain.

Image

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Re: Pasties and Pies

Post by tonieee » Mon Jul 17, 2017 4:48 pm

humblebee wrote:
Mon Jul 17, 2017 3:06 pm
I have to tell you, Anorak, that here is a strong offering from the Sainsbury chain.

Image
If only I hadn't become vegan!

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