Classicpotpie Food

CLASSIC POT PIE

Steps:

• Heat oven to 425 degrees.
• Prepare pie crusts as directed on package for a two-crust pie using a 9-inch pan.
• In a medium saucepan, melt margarine over medium heat.
• Add onion; cook 2 minutes or until tender.
• Stir in flour, salt and pepper until well blended.
• Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
• Add chicken and mixed vegetables; remove from heat.
• Spoon chicken mixture into crust-lined pan.
• Top with second crust and flute edges; cut slits in several places for steam to vent.
• Cover edges of crust with stips of aluminum foil and bake for 20 to 30 minutes or until crust is golden brown.
• Remove foil and finish baking for another 10 to 20 minutes or until fluted edges are light brown.
• Let stand 5 minutes before serving.

CLASSIC CHICKEN POTPIE

Steps:

• Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients., In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture., On a lightly floured surface, roll dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top., Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.

TRADITIONAL BEEF POTPIE

Steps:

• In a bowl, combine flour, cheese, salt, pepper and thyme; cut in the shortening until mixture resembles coarse crumbs. Stir in water just until moistened. Form into a ball. Cover and refrigerate. , Meanwhile, in a large saucepan or Dutch oven, brown beef and onion in oil. Add mushrooms; saute for 1 minute. Add 1 cup broth, salt, thyme, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add potatoes, carrots and celery; cover and simmer 20 minutes longer or until meat is tender and vegetables are crisp-tender. Combine flour and remaining broth until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in browning sauce if desired. Reduce heat; keep warm. , Roll two-thirds of the dough into a 14x10-in. rectangle. Line the bottom and sides of an ungreased 11x7-in. baking dish. Roll remaining pastry into a 6-in. circle; cut into six wedges. , Spoon beef mixture into crust. Place pastry wedges on top. Bake, uncovered, at 450° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until pastry is golden brown.

CLASSIC CHICKEN POTPIE

Steps:

• Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
• Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
• Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
• Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
• On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

TRADITIONAL ENGLISH BEEF & POTATO PICNIC PIES - PASTIES

Steps:

• First peel and cut your potatoes into even size chunks & then boil for about 15-20 minutes or until very tender, but not too mushy.
• Drain the potatoes and add the milk, butter, salt & pepper to taste.
• Mash very well with a potato masher or using a hand-held mixer.
• Mash/mix until there are no lumps left.
• The mashed potato should be smooth but fairly firm and not too soft.
• Heat up the oil in a large roomy pan and add the diced onions. Add the garlic if using with the onions.
• Cook the onions for about 15-20 minutes, until soft and golden.
• Remove the onions and set to one side in a large mixing bowl.
• Add the minced beef, adding a bit more oil if necessary. Stir the minced beef all the time to break down any lumps. Cook for about 15 - 20 minutes until cooked & brown all the way through.
• Add the tinned tomatoes, soy sauce, herbs, tomato puree if using and a good twist of freshly ground black pepper. Mix together thoroughly.
• Continue to simmer and add the beef stock - stirring all the time for a further 5 minutes.
• Take off the heat and add the beef mixture to the onions.
• Mix them together thoroughly & then add the mashed potatoes - mix again well.
• Allow to cool slightly.
• Pre-heat the oven to 220C, 425F or gas mark 7.
• Grease 6 x 5" pie tins OR 1 x 9" ovenproof pie plate.
• Sprinkle some flour onto a board and roll out the ready-made puff pastry.
• Taking a saucer or a large cookie cutter, cut out six x bottoms for the pie tins, just slightly larger than the tins. (Invert the pie plate & cut around it for a plate pie.).
• Put the pastry bottoms into the buttered tins (or on to the buttered plate) and fill generously with the beef and potato pie filling.
• Cut out the lid/s and moisten the edges of the bottom pastry case with water; then place the lid/s on top - making sure they reach right up to the edge.
• Crimp the edges of the pastry with a fork or your fingers to make a seal.
• Cut two slits on top of the pies with a knife or scissors.
• Glaze with the beaten egg (or milk) and sprinkle some sea salt.
• Bake in the pre-heated oven for 25- 30 minutes until puffed up and golden brown.
• Serve warm or cold with pickles, chutneys and assorted salads.
• Ideal for picnics, snacks, light lunches & brunch.
• Freezer:.
• To freeze them, pack them with greaseproof paper between each pie in a freezer container. Defrost for at least 6 hours. Can be frozen before the final baking or after being baked. To cook when unbaked, defrost them & then follow the directions above.