This was the birthday bake of request from my youngest, Fin, just recently.
This recipe is for a ‘Pie Art’ Pie allowing a little extra pastry for decoration. If you struggle with pastry then the addition of an egg yolk as part of the liquid to combine it is a brilliant addition. It makes the pastry so much easier to work with, it’s far less likely to become overworked and elasticky, it’s a breeze to roll out and it doesn’t crack and fall apart!
Okay it’s not a pie, it’s a tart…. but I think sweet potato pie sounds better!
A thoroughly different use for Sweet Potato and a tough one to describe, think of the filling as a cross between cheesecake and a custard tart.
On the eleventh day of Christmas The Pink Whisk sent to me…..Pork Pies with Cranberry Jelly.
(She’s nearly collapsed in a heap getting all these recipes done – but the taste testing has been fun!)
The cranberry jelly in these pies makes for something really lovely – a sweetish jelly with the tasty pork filling and crunchy crisp hot water crust pastry.
On the ninth day of Christmas The Pink Whisk sent to me…..Mini Beef Empanadas
Makes 20 Small or 8 full size.
225g plain flour
1/2 tsp turmeric
1 tsp baking powder
Cold water to combine (70-90ml)
225g lean minced beef
1 onion, diced
1/2 tsp cumin
1 tsp chilli powder
1/2 tsp turmeric
100ml beef stock
1 egg, beaten for glaze
Begin by making the pastry.
On the eighth day of Christmas The Pink Whisk sent to me…..Baileys Pastry Mince Pies – oh yes indeed!
I didn’t think you could beat mince pies made with zesty pastry (recipe here) turns out you can – with Baileys Pastry!
Sounds fancy, it’s not (you know me better!) This makes a great family tea, a change from pie and casserole but still with that give you a great big hug hearty winter meal! This is Mum’s recipe, but I’ve fidgeted about with it of course – here’s hoping she doesn’t mind too much.
It’s so much easier to for me to think sweet treats for Halloween – but why not try these lovely chicken bacon and leek Halloween pies, you can also use this recipe to make a large family pie. Once you get to grips with the glaze idea you’ll be using it on all sorts of things!
Buttery, Puffety Pastry mini fruit pies (yes I know that’s not a real word….)
Eat them warm, eat them cold, pour with cream, with custard, just don’t eat them all yourself!
1 x Block of Puff Pastry (recipe here)
450g Black Forest Berries, frozen
100g caster sugar
A little milk and caster sugar for glazing.
This is such a great family pie and was also a hit on The Great British Bake Off – no soggy bottoms here!
Pastry225g plain flour75g butter, cold diced75g Lancashire cheese1 egg yolk4-6tbsp cold water
Filling250g minced beef2 carrots, diced1 stick of celery, diced1 onion, dicedSplash of ale2tbsp tomato puree2tbsp Worcestershire sauce
1 egg beaten for egg wash