Australian Meat pie

Ingredients:

Step One:
1 lb ground beef
1  onion, finely minced
3/4 C water
2 t Worcestershire sauce
1 1/2 beef bouillon cubes
1/4 cup ketchup
Oregano, black pepper, nutmeg to taste.

Step two:

3 T flour
1/4 C water

Soften the onion in a pan with melted butter, add meat and brown. Remove excess fat, add the rest of the step one ingredients. Cover and boil for 15 minutes.

Mix the flour and water from step two to make a paste, and add it to the meat. Stir and allow to cool.

 grease a pie plate and line with puff pastry. Pour the cooled filling into the pie, brush the exposed pie edge with an egg wash, then top it with another puff pastry and seal top and bottom with a fork. Trim the excess and bake at 425 for 15 minutes, then drop the heat to just 350 to cook for an additional 20 minutes or so (pull it when it’s golden brown).

Fudgy Chocolate Cream Pie

Special request from my teddy bear "Bryant"  for his 12th Birthday.....

Ingredients

• 1 (9 inch) pie crust, baked
• 250 g white sugar
• 15 g all-purpose flour
• 15 g cornstarch
• 2 g salt
• 355 ml milk
• 4 egg yolks
• 56 g unsweetened chocolate
• 15 g butter
• 5 ml orange liqueur

Directions

1. In medium saucepan, combine sugar, flour, cornstarch and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir into sugar mixture. Stir constantly over medium heat until mixture thickens and comes to a full boil. Boil and stir for one minute.
2. Remove from heat and stir in chocolate, butter and orange liqueur . Stir until melted.
3. Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.                                                            

Chicken Curry pie

recipes from : (Honey Bees weets)

 Ingredients:
100g unsalted butter, (cut into small cubes),
 4g salt,
1 egg yolk,
30ml ice water


 In a mixing bowl, sift the salt and flour in. Add the cubed butter and knead in using your finger tips until the mixture resembles bread crumbs. Add in the egg yolk and water and knead till it just comes together into a soft pliable dough. Wrap in plastic wrap and chill for at least 30 minutes.

Egg Cream Mixture: 100ml fresh heavy cream, 80ml fresh milk, 2 whole eggs, 30g curry paste. Curry filling: 150g cooked roast chicken 80g green peas 100g boiled, peeled and cubed carrots 100g boiled, peeled and cubed potatoes 2 hard boiled eggs, peeled and slice into wedges

Remove the pie dough from fridge and roll out to about the circumference of your greased pie dish. Then gently place the rolled out dough into the pie dish and press in to even out the layer. In a mixing bowl, mix all the ingredients for the egg cream mixture. Make sure the curry paste is mixed in properly with no lumps. Preheat the oven to 190C.

Place all the curry filling ingredients evenly distributed at the base of the pie dish over the pie dough. Then pour the cream mixture over the curry filling, making sure the filling doesn't over flow. Bake in the oven for 35 to 40 minutes until the filling is set and golden brown. Let pie cool for15 minutes before slicing. Enjoy!

Apple Pie with Brown Sugar Streusel

 Apple Pie with Brown Sugar Streusel


For Crust
1 1/4 cups all purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1-inch pieces
4 tablespoons (about) ice water

Blend flour, sugar and salt in processor. Add butter; cut in using on/off turns until butter is cut into 1/4-inch pieces. Add 3 tablespoons water and blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Flatten piece into disk; wrap in plastic. Chill at least 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)

For Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/4 teaspoon ground allspice
1 3/4 pounds apples, peeled, quartered, cored, thinly sliced .
1 tbsp vanilla extract

Combine sugar, flour and allspice in large bowl. Mix in apples, then vanilla extract.

For Streusel
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
5 tbsp (2.5 oz) unsalted butter, chilled

Combine the flour, brown sugar, and cinnamon in the work bowl of a food processor fitted with the steel blade. Cut the butter into small pieces and add to the dry ingredients. Pulse until the butter is cut into very small pieces, 30 seconds to 1 minute.

When you're ready to start putting it all together, position rack in bottom third of the oven and preheat to 375F.

Roll out dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon in apple filling, trying to make it relatively level so the streusel doesn't fall all over the place. Evenly sprinkle streusel topping over apples.

Bake pie until apples are tender and topping is light golden, about 45-50 minutes. Transfer to rack. Serve pie warm or at room temperature with vanilla ice cream.

Quiche Lorraine

QUICHE LORRAINE

• 1 recipe pastry for a 9 inch single crust pie
• 6 slices bacon
• 1 onion, sliced
• 3 eggs, beaten
• 355 ml milk
• 2 g salt
• 160 g shredded Swiss cheese
• 8 g all-purpose flour

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
2. In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
3. In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
4. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.  ( source: dari All recipes )

Mini Fruit Tart

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Bahan kulit Pie:

250 gr tepung terigu, serba guna

1/2 sdt garam

125 gr mentega

5 sdm air es


Bahan Vla :

500 cc susu

100 gr gula kaster

5 btr kuning telur , 20 gr tepung maizena, 10 gr terigu.

1 sdm mentega

1 sdt rhum


Topingnya bisa pakai aneka buah, seperti Strawberry, Anggur, Kiwi, Mandarin Orange, dll.


Untuk polesan:

1 sdt agar-agar putih

100 cc air

1 sdt gula

(didihkan ketiga bahan ini, sisihkan)



Cara membuat :

* Uleni bahan kulit hingga menjadi adonan liat, gilas tipis, cetak pada cetakan pie kecil, tusuk-tusuk bagian bawahnya dengan garpu agar pie tidak menggelembung, oven hingga matang. Lebih kurang 20 menit.

Vla :

* Cairkan tepung maizena dengan sebagian susu, campur kuning telur, aduk rata, sisihkan.
* Rebus susu dan gula sampai mendidih, lalu masukkan campuran maizena dan kuning telur, aduk cepat, biarkan mendidih sekali lagi. Angkat. Sisihkan.

Penyelesaian:

* Isi mangkuk pie dengan vla, hias dengan potongan buah, siram 1 sdt agar-agar bening.