Pie: 80+ Pies and Pastry Delights

Pie: 80+ Pies and Pastry Delights

Language: English

Pages: 224

ISBN: 0143570714

Format: PDF / Kindle (mobi) / ePub

Who can resist a home-baked pie?  There is nothing more satisfying than tucking into a piping-hot, freshly baked pie, tart, or quiche which has just come out of the oven.  Whether you're after savory or sweet, humble or gourmet, small or family-sized, you'll find just the recipe in this book.  This mouth-watering collection features more than eighty of the most irresistible pastry classics and creations from around the world.  Join award-winning Global Baker and patissier Dean Brettschneider as he unlocks the secrets to making truly melt-in-your-mouth pies.

















sauce, garlic or e^en caraway seeds. MAKE S 6 IN D I V I D UA L P I ES PASTRY 140g plain wholemeal flour 140g standard plain flour, plus extra for dusting 85g cold butter, diced 85g shredded vegetable suet 100ml milk FILLING 1 small baking potato, peeled and cut into small chunks 200g spinach 100ml cream 100g feta, crumbled 1 egg, beaten 100g Cheddar, grated salt and pepper grated fresh nutmeg GLAZE 1 egg beaten with 1 tbsp water, for egg wash To make the pastry, rub the flours together with the

aside on a baking tray for at least 30 minutes to relax the pastry. Bake blind (see page 214) in a preheated 180°C oven for approximately 20 minutes or until light golden-brown in colour. Remove the foil and weights and brush immediately with egg wash to seal the pastry case. Return to the oven and bake to set the egg wash, about 2 minutes. Wash the lemons in warm water. Zest the lemons and squeeze all the juice into a small bowl. Combine the eggs and sugar in a bowl and gently mix together, then

When removing the cheese cake from the cake ring/tin, run a small knife around the edge, then carefully lift off the cake ring/ tin. You may like to smooth the side using a palette knife dipped in hot water. SWEET PIES 159 To roast rhubarb, preheat oven to 180°C. Put the rhubarb in a shallow dish or baking tin with sides, tip the sugar over, toss together, then arrange rhubarb in a single layer. Cover with aluminium foil and roast for 15 minutes. Remove foil. The sugar should have dissolved.

a light, creamy consistency has been achieved. Add egg and mix until combined. Sift flour and gingerbread spice into the creamed mixture and mix to a paste. Only mix until paste comes clean off the bowl. Be careful not to over-mix or pastry will become too elastic and doughy. Cover with plastic wrap and refrigerate for 30 minutes or, even better, overnight. Gently re-work pastry before using, taking care to ensure it remains cold and firm. Chop butter into small cubes and then place with flour

from the heat and let cool. Blanch the potatoes in boiling, salted water for 1 minute, then drain and set aside. Remove the skins from the sausages. Heat a non-stick frying pan and add the sausage meat, breaking it up with a fork or wooden spoon as it cooks and browns. After about 5 minutes, stir in the flour, tomato purée, sun-dried tomatoes, chilli, herbs, salt and pepper. Cook for a further 5 minutes, then stir in the potato. Spoon the mixture into the pastry case and dot with small spoonfuls

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