Spiced lamb and sweet potato pie

Spiced lamb and sweet potato pie

Ingredients

• 1 1/2 cups plain flour
•  125g butter, chilled, chopped
•  2 tablespoons chilled water
•  1 small zucchini, grated
•  150g sweet potato, peeled, grated
•  1/2 cup fresh coriander leaves, chopped
•  1 small brown onion, finely chopped
•  1 teaspoon paprika
•  1 teaspoon allspice
•  300g lean lamb mince
•  1 egg, lightly beaten
•  2 teaspoons dukkah (see note)
•  Plain yoghurt, fresh coriander leaves and lemon wedges, to serve

Method

• Step 1

Preheat oven to 220°C/200°C fan-forced. Process flour and butter until mixture resembles breadcrumbs. Add chilled water. Process until mixture just comes together, adding extra water if needed. Turn dough onto a floured surface. Knead until smooth.

• Step 2

Place dough between 2 sheets of baking paper. Roll out dough to form a 30cm x 40cm rectangle. Place on a baking tray lined with baking paper. Cover. Refrigerate for 30 minutes.

• Step 3

Meanwhile, squeeze excess moisture from zucchini. Combine zucchini, sweet potato, coriander, onion, paprika, allspice and mince in a bowl. Season with salt and pepper. Spoon mixture, in a thin layer, over pastry, leaving a 6cm border. Fold pastry edge over filling. Brush pastry with egg. Sprinkle with dukkah. Bake for 30 minutes or until pastry is golden. Slice and serve with coriander, yoghurt and lemon wedges.

pie

Posted by mk in pie

Spiced lamb and sweet potato pie

Breakfast Pie

Breakfast Pie

Source secure.robertsons.co.za

Ingredients

30 ml Brick Margarine

200 g Bacon chopped

1 Onion chopped

400 g Roll Puff Pastry thawed

5 Eggs

60 ml Cream

15 ml Robertsons Garlic & Herb Seasoning

15 ml Robertsons Paprika

1 Egg beaten for brushing

Instructions

In a pan heat the oil and fry the bacon and onion until bacon is cooked and onion is soft.

Lightly grease a large, deep pie dish. Roll out the puff pastry and line the pie dish.

Place a piece of greased kitchen paper over the pastry and fill with beans or rice. Bake blind in a 210°C oven for 10 minutes. Remove the paper and beans and bake for a further 10 minutes. Allow to cool.

Arrange the bacon and onion over the cooled pastry. In a bowl beat together the eggs and cream and Robertsons Garlic & Herb Seasoning. Roll out the puff pastry and get it ready to put on top.

Pour the egg mixture over the bacon. Sprinkle with Robertsons Paprika and top with the pastry.

Decorate with left-over pieces of pastry, and brush with extra beaten egg.

Place in a preheated 200°C oven for 30 - 35 minutes or until egg is set and pastry is golden.

Breakfast pie

Posted by mk in Breakfast, pie

Breakfast Pie

MAPLE BEEF BREAKFAST PIE

MAPLE BEEF  BREAKFAST PIE

INGREDIENTS

• 1 Pillsbury Refrigerated Pie Crust
• 2 cups whole milk
• 4 large eggs
• 3 green onions, sliced
• 1 cup shredded savory cheese (like Gouda or cheddar)
• 3 slices thick cut beef , cooked and crumbled
• 2 cups cooked diced potatoes, drained, or frozen hash browns, thawed and drained
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 10 slices thick cut beef Maple syrup for brushing

DIRECTIONS

• Preheat the oven to 350ºF.
• Whisk the eggs, milk, salt and pepper together in a large mixing bowl. Add the cheese, hash browns, green onions, and crumbled beef and stir to combine.
• Lay the pie crust in the bottom of a 9-inch pie dish.
• Pour the egg mixture into the pie pan. Bake for 35-40 minutes or until the quiche is firm enough to lay the beef on. Remove the pie and increase the temperature to 450ºF.
• Weave the beef  into a lattice on top of the pie. Brush each strip of beef with maple syrup.
• Cover the edges of the pie with aluminum foil to prevent burning. Note: The beef   will shrink a lot, so its fine that the beef  is hanging over the sides.Return the pie to the oven and bake for 10-15 minutes or until the beef  is done. Tip pie dish carefully to drain any beef grease. (If you like extra crispy beef  you could put the pie under the broiler for a couple of minutes, or until the beef  has reached your preferred doneness.)
• Let the pie sit for 5 minutes before serving.

Breakfast pie

Posted by mk in Breakfast, pie

MAPLE BEEF BREAKFAST PIE

Chicken, ham and potato pie

Chicken, ham and potato pie

Ingredients

• 30g unsalted butter
•  1 tablespoon olive oil
•  3 leeks (white part only), sliced
•  500g waxy potatoes (such as Anya), peeled, chopped
•  3 chicken breast fillets, cut into 2cm pieces
•  2 cups (360g) roughly chopped leg ham
•  200ml thickened cream
•  1/3 cup (95g) wholegrain mustard
•  1 tablespoon chopped flat-leaf parsley
•  1 large sheet frozen shortcrust pastry, thawed
•  1 sheet frozen puff pastry, thawed
•  1 egg, beaten
•  Green salad, to serve

Method

• Step 1

Heat butter and oil in a large frypan over medium-low heat. Cook leeks, stirring, for 10 minutes until soft and wilted.

• Step 2

Meanwhile, cook potato in boiling salted water for 5 minutes. Drain well. Add to frypan with chicken and cook, stirring, for 5 minutes. Add ham, cream and mustard. Cook for a further 5 minutes, stirring. Add parsley, season and cool completely.

• Step 3

Preheat oven to 180°C. Lightly grease a 25cm loose-bottomed tart pan. Line base and sides with shortcrust pastry. Chill for 15 minutes. Line with baking paper and pastry weights or uncooked rice. Bake for 10 minutes. Remove paper and weights and bake for 5 minutes until golden. Add filling. Top with puff pastry and press edge with tines of a fork to seal. Brush with egg. Prick pastry a few times with a fork. Chill and cook later or bake for 25 minutes until golden. Serve hot or warm with salad.

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Source taste.com.au

Chiken pie

Posted by mk in Chiken, pie

Chicken, ham and potato pie

BANANA BREAD FOSTER FRENCH TOAST

BANANA BREAD FOSTER FRENCH TOAST

INGREDIENTS

• 2 eggs
• ¾ cup milk
• 1 teaspoon vanilla
• Non-stick cooking spray
• Banana Banana Bread:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter, melted
• ¾ cup brown sugar
• 2 eggs, beaten
• 3-4 overripe bananas, mashed

Bananas Foster:

• 2 tablespoons unsalted butter
• ¼ cup (1.75 ounces) dark brown sugar
• ¼ teaspoon ground allspice
• ½ teaspoon freshly ground nutmeg
• 2 under ripe bananas, cut into slices
• ¼ cup + 1 tablespoon dark rum, divided

INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly grease a 9? x 5? loaf pan.

In a small bowl, combine flour, baking soda and salt. In a large bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir flour mixture into banana mixture (in 2 additions); stir until just moistened. Pour batter into prepared loaf pan.

Bake for 60 to 65 minutes, until a toothpick inserted into the center of the loaf comes of clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Portion cooled banana bread into 8 slices. Heat a large skillet over medium heat.

In a medium bowl, whisk together 2 eggs, ¾ cup milk, and 1 teaspoon vanilla. Coat skillet with non-stick spray.

Dip french toast slices into egg mixture and place into hot skillet, working with 4 slices at a time. Cook 3 to 5 minutes per side, until golden brown and a slight crust forms. Remove to a plate and keep warm. Repeat with remaining banana bread.

In a large skillet, melt butter. Add brown sugar, allspice, and nutmeg; stir until sugar and spices are dissolved into butter. It will look like a paste as opposed to a syrup. Add 1 tablespoon rum, and bring sauce to a simmer.

Add bananas and cook for 1 to 2 minutes on each side; spoon sauce over bananas as they cook. Remove bananas and divide among french toast slices

Bring sauce back to a simmer and add remaining rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency.

Immediately pour sauce over french toast and bananas.

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from whitelightsonwednesday.com

Breakfast pie Toast

Posted by mk in Breakfast, pie, Toast

BANANA BREAD FOSTER FRENCH TOAST

Quick Mini Muffins

Quick Mini Muffins

Description

It makes a super quick and incredibly yummy muffins an all time favorite breakfast and snack for your kids and grown ups.

Ingredients

• self raising flour 1 cup
• cream 1 cup [thickened]
• sugar 3 Tbs

Method

These mini muffins can be prepared in just 15 mins. First you'll mix all the ingredients and beat them to mix well then pour the mixture into a muffins tray that is already greased. Now bake them at 180C or until golden brown.

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from recipesexpert.com

muffins pie

Posted by mk in muffins, pie

Quick Mini Muffins