Apple Pie

Oven:
220 deg.C for 20 mins. then  190 deg.C for approx. another 20 mins. till golden.

Ingredients:
Pastry:
1.1/2 cups self-raising flour (or half plain and half self-raising)
1 cup of butter
1/2 cup of sugar
2 eggs

Filling: 
2 tablspns. jam of choice (apricot, plum etc.)

2 lbs. cooking apples - peeled and roughly chopped (better if they're smallish - they take less time to cook through - I use my food processor to chop them.)
3/8 cup (3ozs.) sugar - or to taste
1/4 cup of sultanas
juice and rind of 1 lemon
1 tsp. cinnamon
1 oz. flour
1/2 oz. melted butter
sugar to sprinkle

1. Rub the butter into the flour until breadcrumbs.
2. Add the sugar, then add 1 egg and 1 yolk and make into a stiff dough, - (save the spare egg white for glazing)
The pastry can be made in a food processor or using the dough hook in the larger kitchenaids.  You can wrap and chill the pastry while putting the filling ingredients together.
3. Divide the pastry into 2 - one slightly larger than the other.
4. Roll out the slightly larger piece  
(using kling film is good, but may need to sprinkle with a little flour).
Grease your dish/tin (approx. 9"x12"x1" deep) and place the pastry carefully inside, gently pushing into the sides.   
Dont worry about trimming it - this can be done when the lid is put on.
5. Spread the jam onto the base - carefully.

6. Mix the rest of the filling ingredients together and place inside the pastry.
7. Roll out the lid, wet the edges of the pastry base and carefully place the lid on top.  Trim.
Either crimp the edges together with your fingers, or use a fork.  Make a small hole in the centre.
8. Brush with beaten egg white and sprinkle with sugar.
Bake.

Note: you could also cut out pastry circles, place in some of the filling, reseal the pastry - and have smaller pasties - but check the cooking times.

enjoy!

Speedy Shepherds Pie - with Cooked Lamb

I bought a ready-prepared piece of lamb in red wine sauce and roasted it - I didn't think it was that good so I minced the meat in the food processor (saving the gravy).  I also had a pack of Ready-Mashed Potatoes  ...........  Perfect! ........  made a Shepherds Pie .........

Ingredients & Method:
1. Place the minced cooked lamb into your oven-proof dish.
2. Fry over some roughly chopped Chestnut Mushrooms and a small chopped onion - fry until just softened.
3. Add the layer of mushrooms and onion on top of the meat.
Season to taste.
4. Pour some (or all) of the sauce/gravy on top of the meat - depending how wet you like the dish.
5. Break up the ready-mashed-potato and fork it on top of the meat.
If wanted, pour a little melted butter over the potatoes and bake at approx. 190 deg.C until the mixture is bubbling and the potatoes are just 'tipping' brown.

Serve with a nice green veg such as sprouts - (this may be contraversial! :) ) and Heinz Baked Beans - (excellent).

PS: Apologies - this is not my photo - we ate it too quick!

Veggie Filo Pie

This Recipe doesn't have one carrot in it! but it is 'veg' and it ispretty! :)

Ingredients:
Oven: approx. 180 deg/C 
2 courgettes - topp'd, tailed and roughly cut into small chunks
2 or 3 cooked potatoes (remove peel if using jacket pots.) - also cut into chunks
1 red onion - roughly chopped - (a white onion is fine.)
clove or two of garlic if wanted (chopped)
Olive or Sunflower Oil + a knob of butter
2 or 3 beaten eggs
Salt, Black Pepper, dried Oregano/Marjoram
Filo Pastry Sheets

1. Saute the courgettes, garlic and onions until softened in the oil and butter.

2. Add the chopped potatoes - continue frying the veg. but dont colour them.
Season them and leave to cool. (This can be done well in advance.)

3.Don't forget to brush each sheet of Filo with oil/melted butter 

as you place them in the tin.

Grease a baking tin/dish - and place two or three sheets of Filo, overlapping in one direction, then place another 2 - 3 sheets on top, overlapping in the opposite direction - so the filling will be well covered, when the flaps are folded over.

4. Place the filling on the filo sheets, adding some dried oregano and more seasoning if necessary, beat two or 3 eggs and pour over the top, making sure the egg is evenly spread.  (It doesn't have to cover the filling.)   Fold the flaps over so the filling is well covered - (you can put another sheet on top to pretty it up). Brush with oil/butter.  
Bake until beautifully golden.

I like to serve this cold - good as part of a buffet, or just serve with a green mixed salad (and vinaigrette) for a light supper.  Keeps well in the fridge for a good few days.

Moroccan Chicken Pie with Filo Pastry

Oven: 180 deg. C 
cooking time: 30/35 mins.

Ingredients - serves 8
1 tablspn. olive oil
50g butter - melted
800g Chicken breasts (chunky pieces)
1.1/2 tsps. ground cinnamon
50g raisins
50g pine nuts
500g frozen spinach - defrosted and excess liquid squeezed out
200g filo pastry

1. Preheat oven and place a heavy baking sheet in there to heat.

2. Melt the oil and butter in a frying pan and add the chicken.  Cook for 3 - 4 mins. until opaque.

3. Add the cinnamon, raisins and pine nuts and season and mix well together. 
Remove from the heat and add the Spinach.

4. Brush one filo sheet with more (melted) butter and place inside a springform tin.  Leave the pastry hanging over the edge.  
Continue overlapping the sheets (greased) until only 2 sheets are left.  Keep these unbuttered sheets covered to stop from drying out too much.

5. Pack the chicken filling in the tin and gather the overhanging pastry over the filling.  Brush the remaining two sheets with butter and place these over the top.  Brush the surface with any remaining butter.  Melt a little extra if you run out.

6. Place on the preheated baking tray and bake for 25 - 30 minutes until the pastry is becoming golden.  (Cover with foil if it goes too brown).

Remove from the oven and leave in the tin for about 15 mins. before turning out and slicing (with a serrated knife).
Delicious served either hot or cold.
Serve in wedges with potato salad, tomato and red onion salad.

Recipe from Waitrose.

Egg Flan Florentine - 1970s recipe - light lunch or teatime recipe

 This recipe is from 1970s Women's Weekly Magazine
(Popular Cook Book - 30p) !

Oven: 200 deg. C (400 F)

Ingredients: serves 4 - 6

Flancase:
6ozs. plain flour + pinch of salt - sifted together
(I like using self-raising flour, so the pastry case is softer)*
1.1/2 ozs. lard ...........  (use white vegetable fat such as Trex)
1.1/2 ozs. margarine .............  (butter)
Cold water
Filling:
8ozs. frozen spinach (or fresh spinach of course)
2 ozs. butter
4 hard boiled eggs
1 oz. plain flour
1/2pt. milk
2 ozs. grated cheese

1. Rub the fats into the flour to make breadcrumbs - stir in enough cold water to make a soft dough.
2. Roll out the dough on a lightly floured surface to fit a flan tin.
3. Place dough in your greased flan tin. Prick the base, cover the base with scrunched up foil and bake for approx. 25 mins until pastry is cooked.  (You can remove the foil for a few minutes, just to 'golden' it up.)

3. Cook the spinach (squeeze out excess water) and stir in 1 oz. of butter and spread on the base of the flan case. (I would sprinkle a little cornmeal or semolina on the pastry base before putting in the spinach).
4. Cut the shelled hard boiled eggs in half and lay cut side down on the spinach.

5. Melt the remaining butter, add the flour and slowly adding the milk - making your smooth sauce.
Pour over the eggs so they are covered.
6. Sprinkle the grated cheese on top and chill until required.

You can chill this and/or reheat under the grill - - or in the oven, (190 deg.C / 375 F for 20 mins)

* updated tips

Fish Pie - quick 'n easy

forgot to take a photo - so this is not my fish pie pic - but mine looks very much like this one :)
 There probably look like a lot of instructions here, but this dish is pretty easy to make.  
You can completely cheat and use all ready-made/bought in ingredients to make it even quicker.

This dish can be made in advance and kept in the fridge.  

Preferably use the same day as the sauce may separate.

Ingredients:
Fresh Salmon - enough for 4
2 pkts. of smoked trout (approx. 4-6 ozs.)
1 pack of prawns - frozen or fresh - amount to your own taste
8ozs. chestnut mushrooms

1pt. milk (full cream milk is nice but not essential)
large knob of butter, and small amount of oil for frying mushrooms
salt and black pepper
few bayleaves - dried or fresh
dried or fresh herbs - oregano, small amount of basil and thyme
Approx. 3 packs (enough for your amount of people) of bought-in mashed potato - (or home -made)
2 tablespoons plain flour
1-2ozs. butter

1. Saute the sliced mushrooms in some oil and a little butter, add a small pinch of thyme - set aside. Reserve the liquid to add to the white sauce*.

2. Place the salmon in a buttered oven-proof dish, pour over the milk, add some knobs of butter, seasoning, and the bayleaves, cover and bake for approx.20 mins.

Baste - if the milk doesn't completely cover the fish.

Oven: 180/190 C.  (The fish can of course be cooked in the micro)

Remove fish from the oven, reserve the milk for the sauce, let it cool, remove the skin from the fish and discard, and put the pieces of fish into another buttered oven-proof serving dish.

3. Cut the prawns into pieces and scatter on top of the salmon - same with the smoked trout and  mushrooms.  Add some dried herbs and season - (salt to taste).

4. Make the *sauce: (in the micro) - stirring frequently -

In a large Pyrex jug (or other) pour 1pt. of milk - (using the milk from poaching the salmon and the mushroom liquid, if there is any) -  adding more milk to make up to a pint, if necessary.

approx. 2 ozs. of butter.

.... mix a small amount of this milk with

2 tablespoons of plain flour, salt and pepper (not too much salt as the trout may be salty) then add the creamy smooth mix to the larger amount of milk.  Stirring it in well.

Zap in the micro. Stir frequently until

The sauce is a nice, 'thickish' consistency - let it cool then pour over the cooled fish mix.

5. Place the mashed potato on top**, dot with some knobs of butter and

bake until the potato starts to colour on the tips, and you can see the sauce is bubbling. (approx. 180/90 C for at least 1/2 hr.)

Turn the heat down slightly while keeping warm.

**You can add grated cheese to the top of the potato, but I dont usually do this.
You can also add some lovely chopped corriander in with the fish.  I prefer this to parsley.

Chicken (Sausage) Roll - easy

Oven: 180/190 deg. C
Ingredients:
Filling:
1 pack (approx.8) chicken sausages (I used Marks & Spencer's)
Remove the skins and discard, and place the sausagemeat in a mixing bowl.
Then ....
1 chopped leek (white part)
2 cloves of garlic - chopped
1 Spring Onion - (peeled) chopped
handful of pinenuts
Saute the above in about a tablespoon of oil and a knob of butter, until the leeks/onions are softened, cool, then add to sausagemeat, with
Handful of chopped fresh corriander
some grated lemon zest (optional)
2 apples - peeled and chopped
Mix together well.

Pastry:
8ozs. Self-raising flour (or Plain Flour + 1 large tsp of baking powder)
1 tsp. dried oregano
1/2 - 1 tsp. dried Basil
Pinch of dried Thyme
4 fl.ozs. Sunflower Oil
Plus enough cold water to make a nice dough - add a couple of tablespoons of water at a time.

Mix all the dough ingredients together (food processor is fine), 
Bring the dough together and roll into a rectangle on a lightly floured surface.  
Grease a flat baking tray, and move the dough carefully on to this.
Place the Filling along the centre of the rectangle, fold in the short side pieces, and bring up the long sides to cover, and pinch together.
Glaze with a beaten egg, and sprinkle some Sesame Seeds on top, if fancied.
Using a skewer, make a few holes in the pastry top, (in a pattern - maybe 3 each side) -

Bake for 1/2 - 3/4 hr. - check to see if nicely browned and you may see the filling bubbling through.
Leave to cool or get cold - I think this is nicer eaten cold.
Serve sliced with mustard and a lovely green dressed salad.

Great for a picnic, or just grazing from the fridge at weekends :)
I wrap mine in greaseproof paper and foil, and it keeps well in the fridge for a good few days.

Chicken Pie with Leftovers - very easy

(cute pic - - - - - sorry chick!)

Oven: 180/190 - approx. 45 mins.
Ingredients:
your leftover chicken, (skin and bones removed) and cut into bite-size chunks - if making a smaller pie, adjust the amount of sauce poured into the pie, according to the amount of chicken/sausages put in.
3 or 4 sausages - cooked and cut into chunky slices
2 celery stalks (peeled if necessary), thinly sliced
1 onion - peeled and chopped
approx. 8ozs. chestnut mushrooms - quartered - (remove end of stalk if dry)
Some teeny corn on the cobs - sliced or 1/2 cup of sweetcorn.
clove of garlic - peeled and chopped

Sauce:
1/2pt. chicken stock, 1 rounded tablespoon of  plain flour and approx. 1.5 oz. of butter,
(seasoning if needed)  - this sauce is for inside the pie.
- double this amount if you want some extra sauce for pouring when serving.

Block of ready-made Puff Pastry - the rolling-out-type-pastry seems to rise better than the 'sheets'.
1 beaten egg for glazing pastry.
Sunflower or Olive Oil for frying the veg.
Seasoning - if using bought stock cubes or the jellied ones, check for seasoning as they are usually salty.

Method:
A. Place the chicken and sausage pieces into an oven proof pie dish.
1. Using approx. a couple of tablespoons of hot oil, saute the celery, onion and garlic until softened and add to the chicken/sausages.

2. Saute the mushrooms and teeny corncobs  (if using) until 'just' done and add to the chicken - with the sweetcorn.

3. Make sauce: Place all the ingredients into a micro jug, zap and stir often until the sauce has thickened. Cool or let this go cold.
Pour over the chicken.

4. Cut a small thin slice of pastry off of the block, and roll, by hand, into a long thin sausage that will fit around your dish.  Brush the dish with eggwash and stick the strip around the dish.
Roll out your pastry to fit the dish, place on top of the 'strip' then trim off any excess. Crimp the edges of the pastry or use a fork to make a pattern and to press the pastry on.
TIP: Roll out pastry on Klingfilm stretched out on to your working surface - very lightly floured  

Make a few skewer holes in the pastry lid and decorate with leftover pastry if wanted.
Brush with beaten egg and bake until beautifully golden and puffed.

This is a pretty adaptable recipe. You can add in anything you fancy really - it can be made in advance and at different stages, but make sure all the ingredients are cold - (eg. cold sauce - not hot - poured over the cooked chicken/sausages).

Apologies for not having a photo, but I didn't think to take one before we ate it!

(It did look lovely! :) )

Galette des rois - French Christmas recipe

The Galette des Rois, or king cake, is a dessert associated with the Christmas season in European countries and with Mardi Gras in the United States. Its most notable feature is the hidden prize, usually a trinket figurine, in the cake. The person who finds the figurine in his slice of cake is dubbed king for the day and obligated to buy the next king cake.


Oven: 200 deg. C (fan 180 deg.c) 
Bake: 25-30 mins. until crisp and golden - serve warm or cold
Ingredients:
400g ready-made puff pastry
2 rounded tablespoons of apricot jam
100g softened butter
100 caster sugar
1 lightly beaten egg
100g ground almonds
2 tablespoons of cognac or dark rum

1. divide the pastry in half, roll out each piece and cut into a 25cm round.  Put one round on a baking sheet and spread with the apricot jam leaving a 'naked' edge of about 2 cm.

2. Beat together the butter and sugar until light and fluffy then beat in the egg.  Stir in the ground almonds and alcohol.

3. Spoon the mixture over the jam, spreading evenly.

4. Brush the edges of the pastry with water and cover with the second piece.  Press the edges to seal.
Mark the top of the pastry from the centre to the edges, like wheel spokes, then brush with beaten egg.
Bake - as above.

Lemon Meringue Pie - (inc. really quick recipe too)

 

I think after Christmas, although you dont exactly lose your sweet-tooth - it's nice to have something with a bit of sharpness .......... this is a 'proper' recipe but below I have given a really quick version.....

Oven: 180deg.C - preheated

Ingredients: makes 2 pies (or one really large one!)

Pastry: either use 'sweet' bought/ready-made pastry ... or ....

500g (1lb.2ozs.) fine plain flour

175g (6ozs.) icing sugar 

1 lemon - zest of

250g (9ozs.) butter - cold and cubed

1 medium egg + 2 yolks

1/2 tsp. vanilla essence

Meringue: 

4 medium egg whites

100g (3ozs.) caster sugar

Lemon Curd:

3 egg yolks - left from the whites

50ml, (2 fl.oz.) double cream

450ml. (16fl.ozs) really good lemon curd - 'bought' is easy :)

1. Make the pastry: sift the flour and sugar and add the lemon zest.  Work in the butter until you have 'crumbs'.

2. Making a well in the middle, add the egg and vanilla together and pour into the well.  Gradually stir in the flour, taking a little more in the centre with each sweep of the spoon.

3. Loosely press out the pastry and divide into two balls.  Cover with Klingfilm and chill them for at least 1/2 hr.

*4. Roll out each ball of pastry and press into a tin, leaving a little overlap - bake blind, using some scrunched foil and baking beans, and bake for 10 mins.  Remove the foil/baking beans and cook for a further 15 mins.

5. Make the meringue - by whisking the (4) whites and (3ozs.) caster sugar until stiff peaks are formed.

Assembling the pies:

a) Whip the (3) yolks, (50ml) double cream and (450ml)  lemon curd and pour into the prebaked pastry shells.

b) Top the pies with the whipped egg whites - spooning them on, and smooth with a palette knife.

c) Bake for 40 mins. at 170 deg.C  and when cooked the meringue will be slightly golden on top and soft in the middle.

This recipe is from the Duchy Originals Cookbook.

 for a really quick version:

Oven: 190 deg. C - - 45 mins

1 pack of ready-made sweet shortcrust pastry + 9" shallow baking tin

approx. 8 tablspns. of ready-made lemon curd (or more :) )

Meringue: 6 egg whites, beaten to stiff peaks then + whisk/beat in 300g caster sugar - 

you should get a lovely shiny stiff meringue

   think it is a good idea to either pre-bake the pastry case, or partly pre-bake it or buy one ready made - roll out pastry , place in tin, trim overlap. (*If pre-baking - see above recipe).

Place lemon curd in pastry case, top with the meringue and bake -

serving warm or cold

Quiche - Cheese, Potato and Onion flan

Oven: 180/90 deg.C
Ingredients:
Filling:
3ozs. Gruyere Cheese - grated
3ozs. Low Fat Cheddar (any Cheddar would do)
1 (peeled) boiled potato - sliced
1 clove of garlic - chopped or crushed
1 small onion - sliced and sauteed with the garlic, till just softened.
Savoury  Custard:
1/4pt. double cream + few tablespoons of milk
2 eggs
 salt and pepper

Pastry:
place ingredients (given below) in food processor and whizz until ball of dough is formed. (Or make by hand of course). Cover with Klingfilm and chill for about 1/2 hr.

4 ozs. cold butter
3 ozs. self-raising flour
3 ozs. plain flour (using the SR flour - gives a softer pastry)
2-3 tablespoons of water
shake of salt and pepper

1. Roll out the pastry between sheets of Klingfilm - no need to flour surface.
Remove top sheet of Klingfilm and 'splat'* the pastry (carefully!) into the flan tin.  Press the sides carefully into shape and trip off the excess.
2. Prick the base with a fork, put some scrunched up foil into the base (to weigh it down a little) and cook for about 5/10 mins. Remove from the oven and remove the foil.
3. Put the potatoes and onion into the flan, add the grated cheeses, then pour the savoury custard over.
4. Tap the flan down on your surface, to ensure the custard has evenly covered.
5. Bake until golden and risen - fairly evenly.  This will drop when it has cooled.

I find this is lovely served warm, but is also very good cold.
It has a nice creamy taste and isn't too cheesy!

PS: Apologies - I had to 'Photoshop' the base of my pastry (pic.) - as I was in a hurry -  I didn't pre-bake it (for the 10 mins or so) -  However, it still tasted really good :)

*technical term for putting the pastry into the tin :)

Vegetable Pie (2) (with Olive Oil Pastry)

I had a hunt through my fridge, and found an assortment of vegetables - 

cooked leftovers can be included.  

Amounts aren't really crucial and you can use any mix of veg. that you have available.

Oven: 180/190 deg.C
Ingredients:
Cauliflower florettes, halved or quartered if large
1 onion - peeled and chunkily chopped
2 or 3 stalks of celery - chopped
2 large carrots
2 cloves of garlic - peeled, crushed or chopped
approx. 2 tbls. olive oil/sunflower oil and a knob of butter 
a few mushrooms - halved or quartered
handful of peas
some cooked potatoes - peeled and sliced
S&P

a little cornmeal
some dried oregano and basil
A small amount of grated (hard) cheese
1 beaten egg, for glazing.

Instructions:
I tend to 'saute' the raw veg. in the microwave in a large pyrex bowl, with the oil and butter,
shake occasionally :) and cook until just becoming soft.  
Add the mushrooms, peas and cooked potatoes once the raw vegetables are sauted. 
Set aside.
Sauce: 
1 oz. butter or sunflower oil
1 rounded tablespoon of plain flour
1/4pt. (150ml) vegetable stock
salt and white pepper plus some dried herbs
Put all ingredients, including some dried herbs, into a microwaveable jug, zap, stirring frequently until nice smooth sauce is achieved. 
Set aside.

Pastry: (food processor)
8 ozs. plain flour
6 tablespoons of olive oil
S&P and some dried mixed herbs 
Cold water - 2tbls. plus extra if needed
Put all the pastry ingredients into your food processor, and process until a nice ball of pastry is whizzing around cleanly in the bowl.  (I needed to add extra cold water).
Wrap in Klingfilm and chill for about 10 minutes  - (the pastry that is :) )

Putting the pie together:
Butter your ovenproof dish,
roll out half of the pastry on a floured surface and lay carefully into the dish, overlapping the edges.
Prick with a fork and sprinkle some cornmeal on to this base.
Put your veg. in adding a little grated cheese on top and then the sauce.
Roll out the remaining pastry for the lid, press down on the edges and trim off the extra pastry, and brush with the beaten egg. Make a small hole in the centre of the pie.
Bake until golden, and the juices are lightly bubbling through - approx. 45 mins.

Lovely served with some Dijon Mustard on the side.

Vegetable Pie 1.

Vegetable Pie (1) - with ready-made Shortcrust Pastry

I love Pies!
"comfort food" :) 

Ingredients:
about 6 largeish chestnut mushrooms
clove of garlic
1-2 spring onions (scallions)
1 yellow pepper
salt and pepper, olive oil, knob of butter
1 tsp. of Oregano + large pinch of Thyme.
5-6 Charlotte potatoes (yellow, waxy) 
100g spinach
4-5 ozs. Reblochon cheese- cut into chunky pieces
2 eggs +1/4 cup of good olive oil (a fruity one is good)
Shortcrust Pastry sheet  - ready made is fine (and easy!)
small amount of Cornmeal  
small amount of sesame seeds

Instructions:
1. Rinse and wilt the Spinach over a low heat, squeeze out excess liquid and set aside.   
    Peel, quarter (or eighth) the potatoes and boil them until just cooked through; drain.
    Halve and slice the mushrooms - (cut off the stalk ends if they are dry)
    De-seed the pepper and slice into small pieces
    Peel and chop the spring onions
    Peel and crush the garlic, add dried herbs.   
Saute the veg. except the potatoes and spinach,  in a couple of tablespoons of oil and a knob of butter, adding a little salt and pepper to them.

2. When the veggies have cooled a little, mix them all together in a large bowl and  
add the beaten eggs and oil.  
You could save a tiny amount to brush the top of the pie with.

3. Grease a shallow dish or flan tin (as above pic.) and carefully lay your pastry sheet inside, pressing the   sides gently to fit the tin.  Trim off the excess with a knife - you will use this to make the lid.  Prick lightly with a fork and scatter a small amount of cornmeal on the base.  Put the filling into the flancase.  Add the cheesey chunks.

(At this stage you could add crispy bacon bits - if not a Veggie.)

4. Using the sheet the pastry is wrapped in - roll out the excess pastry for the lid, place on top and tuck in around the sides.  Make a small hole in the centre, bush with some beaten egg, and sprinkle on the sesame seeds.

Bake until becoming golden approx. 30 - 45 mins.
Serve hot.  This re-heats well in either the oven, or the microwave (covered)

Vegetable Pie 2- with olive oil pastry

Spinach, leek and Feta Pie - very easy

Oven: 180/190 deg.C - approx. 45 mins - 1 hr. (depending on size)*
Ingredients:
1 or 2 packs of fresh spinach - washed and drained - (bought from Supermarket prepacked) - put in large saucepan - cover.
1 small leek - topped, tailed, washed and sliced thinly
2 spring onions - top'd, tailed and sliced thinly
1 clove of garlic - crushed
1 pack of Greek Feta cheese 
2 eggs - beaten
1/4 cup of good olive oil
salt/pepper
Filo Pastry sheets
handful of Sesame Seeds - if fancied

1. In a buttered/oiled ovenproof dish, place about 3 or 4 sheets of Filo - overlapping the edge of the dish.  Brush oil on to each sheet.  The overlaps will be used to cover the pie - plus maybe 1 or 2 extra sheets.

2. On a lowish heat, wilt the Spinach - you wont need to add any extra water - but stir from time to time.     When this is wilted and soft, cool, then place in a sieve and squeeze out as much of the liquid as possible.  A potato-masher works well for this, a spoon or even the base of a bottle will do.

3. Quickly fry the Spring Onions, Garlic and Leek until just softened.

4. Put the Spinach, Leek, Onions, crumbled Feta and eggs into a bowl and mix together well.  Season to taste but you wont need too much salt as the Feta is salty.

5. Add 1/4 cup of olive oil and stir into the Spinach mix.

6. Place the Spinach mix onto your Filo sheets and fold the Filo overlaps over the filling - you may need to place another couple of Filo sheets on top, then tuck in around the sides, brush oil onto the top of the pie, and if wanted, sprinkle some Sesame Seeds over. 
Bake until going  golden*. 
Serve cold.

Goats Cheese, Ham & Red Onion Quiche

Ingredients:

Pastry: 

180g plain flour (6 ozs.approx.)

100g (3.1/2 ozs) cold unsalted butter - cubed

1-2 tsps. dried thyme

1 egg yolk

chilled water - approx. 1 tbl.

Filling:

1 large red onion - peeled, halved and sliced 

olive oil and knob of butter

thin slices of cooked ham (or bought pre-packed)

block of goats cheese - sliced fairly thinly .... (I used St. Helen's Farm Goats Cheese)

3 eggs

9fl.ozs (approx.) Sour Cream

approx. 1 tbl.or 2 of  grated parmesan (optional)

salt and pepper

Preheat Oven: 180 deg. C - 350 deg.F - Gas 4
Make up your pastry and leave to chill, covered with klingfilm,  for 20 mins to 1/2 hr. 
Then roll out thinly on a floured surface, and line one large or a couple of small buttered tins/dishes.  Trim*
Bake blind for at least 15 mins. using scrunched up foil and baking beans or any hard pulses on top of foil.
This stops the pastry rising.
Remove the foil and pulses and bake for another 5 mins, until the base looks 'dry' and not uncooked.

for the filling
1. Saute the sliced onion in hot oil and butter, until softened.  Remove from heat.
2. Mix the sour cream, parmesan and eggs together, season lightly. 
3. Layer the onions, sliced ham, and slices of goats cheese inside the pastry case
4. Pour over the sour cream and eggs. Tap the tin lightly down to make sure the 'custard' has settled into all the nooks and crannies :)

Bake until the top is becoming golden and the savoury custard is set.
This is lovely served warm, but can also be eaten cold.

forgot to take a photo before we tucked in!

Luckily I managed to have a spare!

* you can either trim before or after baking.
If you trim the pastry before it's baked, it does tend to shrink a little.

Stromboli - Pizza Roll

Watching the Hairy Bikers  Bakeation has been a real pleasure - here's another of their lovely recipes - (slightly adapted)  ...............

Stromboli is a rolled-up pizza.
Oven: 190/200 deg.C : 375deg.F

Dough:
3/4 cup warm water
1 tbls. sugar
1 tbl. oil
1 tbl. dry milk powder
2.1/4 cups of strong white flour (bread flour)
1 tsp. salt
1 tsp. active dried yeast

If you have a bread machine - make up the pizza dough according to instructions.
Otherwise -
Mix flour, dry milk powder, oil, sugar and salt.
Combine water and yeast and gradually add to flour mixture.
Blend well and  knead for 2-3 mins.
Sprinkle a little flour in a bowl - add dough and cover with klingfilm - leave to rise until doubled in size in a warm area.

Filling:
approx. 1/2 lb. (250g) Italian hard salami - skin removed and diced
1/2 lb. ham - cut into shreds

1/4 cup red pepper - diced

2 tbl. tomato puree

clove of crushed garlic

1/4 tsp. dried Italian seasoning

1 cup good Italian - or hard cheese - grated
1/2 lb. mozzarella

2 tbls. Parmesan grated

egg for eggwash
some cornmeal or semolina
You can really use any filling of choice - making a Veggie one too.

1.
Lightly saute the first 6 ingredients in some olive oil - - taste - probably wont need extra salt but could add some black pepper
2.
When the dough is completed, punch it down on a lightly floured surface and roll out to approx.14"x12"   rectangle.
3.
Place the filling over one half (or 1/3) and leave an edge of about 1" all around.
4.
Sprinkle the cheese over the filling.
5.
Carefully roll up or fold over the dough, seal the ends, and make 2 or 3 slits on the top.
Sprinkle some cornmeal or semolina on a greased baking tray, and place roll on top. Brush with eggwash - (can add some water to the egg)
6.
Bake for about 20-25 mins until top is golden brown, and leave to stand for about 5-10 mins. before cutting.

Lovely served with a dressed green salad.

Potato and Leek Pie - very easy

Ingredients: enough for 4 portions

1 large leek - washed, sliced in thin rounds

1 medium onion - peeled, sliced

Dried or fresh thyme

large clove of crushed garlic

2 or 3 large boiled potatoes - (peeled and sliced) 

Gruyere Cheese - grated

little butter and olive oil

1 beaten egg  

The amounts of ingredients aren't crucial so you can put in as much as you like of a particular ingredient.

Home Made Shortcrust Pastry or bought.

Preparation:
1. Saute the leeks and onion in a knob of butter and small amount of olive oil. Add the Thyme.   Place a lid on top of your pan, and leave to simmer very gently until the leeks are soft but not browned. Shake or stir occasionally.  When done, add the garlic and cook a few minutes longer.  Set aside.

2. Butter a shallow pie plate well, and place the sliced potatoes on the base, put the sauteed leeks on top.

3. Sprinkle over the top with grated cheese and season, but don't use too much salt.  Add a little dried or fresh thyme.

4. A good tip is to roll out your pastry between two sheets of Klingfilm - then place your pastry lid over the top, brush with the beaten egg, trim excess pastry and tuck in around the filling (see pic.), make a small hole in the center and bake at 180/190 C until the pastry is nicely golden - approx. 3/4 hr.

If you want to have some meat with this pie -  it's nice served with crispy bacon.

Spanakopita - Leek, Spinach and Feta Pie

Ingredients 450g/1lb leeks, washed and thinly sliced. 6tbsp olive oil. 900g/2lb fresh spinach, washed and trimmed or use 450g/ 1lb frozen spinach. 225g/8oz feta cheese. 3 large free-range eggs, beaten. 150ml/1/4 pint of dairy or soya milk. 1tbsp freshly chopped dill. 1/2tsp ground nutmeg. salt and black pepper to taste. 8 spring onions, sliced. 115g/40z pine nuts, toasted. 225g/8oz filo pastry

Method 1. Saute the leeks in 2 tabs of olive oil until they soften in alarge frying pan.  2. In a large saucepan, wilt spinach over a high heat, drain thoroughly in a colander and squeeze out extra water. 3. Using a large bowl, mash together witha fork the feta, then add beaten eggs, milk, dill and nutmeg and season well with salt and pepper. 4. Fold the spinach, leeks, spring onions and pine nuts into the mixture. 5. Grease a 23cm /9in square baking dish and line with 1/2 the pastry, ( lay pastry sheets down one at a time brushing each sheet wilth olive oil). 6. Spread the mixture evenly over the pastry base. 7. Lastly, cover the mixture with the remaining pastry sheets, brushing each one well with the olive oil. Ensure the last sheet is well covered. Bake for 40/45 mins  at 190 degrees C ( 375 degrees F or gas mark 5) Until the pie is golden and crisp. Cool before eating - nice cold.

Mushroom & Potato Pie - easy

Ingredients:

1 pack of ready-rolled shortcrust pastry

Or, if you want to make your own pastry:

8 ozs. (225 g) Self-Raising Flour

3.1/2 ozs. (100g)  Butter

4 tbls. cold water and a pinch of salt if using unsalted butter

Chill for ½ hr. before using.

Filling:

About 4 medium sized peeled potatoes – pre-boiled until just cooked through (Maris Piper or Charlotte potatoes are good.)

1 small or ½ medium white part of a leek – washed and thinly sliced

1 small/medium onion – peeled and thinly sliced

4 – 6 large mushrooms (white or chestnut mushrooms are good) - chopped or sliced

Clove of chopped garlic

Salt and Pepper 

Dried Thyme

Saute the leek, onion, garlic and thyme in a little olive or sunflower oil and a knob of butter.

Stirring, fry until just softened – saute the mushrooms separately with a little S&P and some Thyme,
add all to the potatoes and gently mix together, adding a few halved chestnuts if wanted.  (Mushrooms and chestnuts go very well together.)

Taste for seasoning.

Sauce:

About ½ pt. of hot vegetable stock

1 tbls. cornflour

Add the cornflour to a small amount of stock and stir until smooth, then add the rest of the stock.

Simmer this (or microwave it) gently for a few minutes until the sauce becomes a little clearer.  Set aside.

Putting it together:

Butter an ovenproof dish and put your filling in. 

Pour enough of the Sauce over – without making it too ‘icky’ !

Place your pastry over the top and trim of any excess – any extra pastry can be frozen for another pie – or make some decorations for the pie lid.

Brush the pastry lid with beaten egg to give it a lovely golden colour.

Make a small hole in the middle for the steam to escape.

Bake at around 180/190 C until the pastry has turned golden and the mixture is beginning to bubble up.  This shouldn’t take more than about 1/2 hr. as the filling is already cooked.

Serve as a vegetarian meal with baked beans, a salad or veg of your choice.

This pie reheats very well in the micro., and will keep well in the fridge for a few days.

Idea: To make this as a Tart - line your greased tin with the pastry, prick the base with a fork, lay crumpled foil over with something like dried beans on top, and pre-cook for at least 15 mins, put the filling in, then continue cooking until filling is just going golden and is set.

Cheese & Onion Pie with Red Pepper

Oven: 180/190 deg. C - approx. 30/45 mins. - until pie is a good golden colour.

Ingredients:

Pastry made with 8 ozs.SR Flour : 4 ozs. butter : Salt and Pepper : 2 - 3 tbls. cold water - enough to make a nice pastry ball in your food processor : Chill for about 30 mins.

little cornmeal or semolina

3 onions (medium) peeled, 1/4d

1 large red pepper - deseeded and chopped smallish

large clove of garlic - peeled and crushed

Olive Oil, small knob of butter

salt, pepper and dried oregano

8ozs. cheddar or hard/crumbly cheese of choice - use a milder cheese (e.g. Wensleydale) if you dont like a strong cheesey taste.

3 beaten eggs - save a little for glazing pie

1. Keeping some pastry back for the lid - roll out on a floured surface, and line your buttered dish with the pastry, prick with a fork and sprinkle a little semolina or cornmeal over base.  Chill in fridge, while making filling.

2. Put onions and garlic in the food processor and chop - not too finely.  Add the chopped red pepper.

3. Saute these veg. in the olive oil and butter until soft, adding dried herbs - remove to large bowl - cool slightly.  Taste for seasoning.

4. Put the cheese into the processor and whizz until you have largeish crumbs.

5. Add the cheese to the beaten eggs then add to the sauted veggies.

6. Pour mixture into your pastry case, roll out the lid, brush a little egg on the edges and seal on your lid.  Make a small hole in the centre of the pie.

Place on a baking sheet - which also helps cook the pastry base.  (You can preheat this.)

This is lovely eaten cold and is a really good picnic food.

Keeps well in fridge.

Delicious eaten with a good mango chutney and baked beans!