Purple Sweet Potato Pie

 

This recipe is from a book name '100 Desserts'.When i reading this book,this is the 1st recipe i want to try.I love the colour.It healthy too.Purple sweet potato is very sweet and very fragrant.

My family love this pie very much.I also love it.Will make again,because i bought purple and yellow sweet potato.I think two colour will look more nice.My colleagues not yet try this pie.
Here is the recipe :

Ingrentiens

Pie crust :

180g flour
90g cold unsalted butter
40g icing sugar
1/2 egg,at room temperature
vanilla extract

Method

1. Finely dice the butter.
2. Mix the flour and icing sugar together.Add diced butter to the dry ingredients.Knead with your fingertips until it resembles breadcrumbs.
3. Pour in egg and mix well until become a dough.
4. Leave it rest in fridge for 30 minutes.
5. Roll the dough thin.Press the dough into the pie pan.
6. Prick holes with fork.Line the crust with baking paper and put baking bean or rice on the crust.
7. Bake in preheated oven at 180'c for 10 minutes.Leave it to cool.

Filling :

400g purple sweet potato,peeled
30g butter
3tbsps condensed milk
1tbsp sugar

Method

1. Slice sweet potato thinly and steam until soft.Mash it while still hot.
2. Add the remaining filling ingredients and stir well.
3. Put in the filling on the pie crust.
4. Bake in preheated oven 180'c for 15 minutes.
5. Sprinkle some icing sugar on top as garnish.
6. Slice and serve.

http://cook4youme.blogspot.sg/2012/04/purple-sweet-potato-pie.html

Black Pepper Chicken Pie

                         

My first preparation is that I used 3 chicken breasts meat, rub with some olive oil and seasoned it with salt and grounded black pepper. Grilled in the microwave for about 20-30mins or less, depending the size of the chicken breast. Half way I turnover the chicken, so it will cook evenly. I didn't grilled it till perfection because It may dries up the meat juice and tenderness.

While I was waiting for the chicken in the microwave, I've prepared the rest of the ingredients:

Easy Black Pepper Chicken Pie (6 pax)

3 chicken breasts (seasoned as I mentioned earlier, cut into cubes)

2 medium size russet potatoes (Boiled, cut into cubes)

1 big onion (chopped)

1 small bowl of frozen mix vegetable

1 small can of Campbell mushroom soup + 1/2 small can of water

Some salt, soy sauce and also grounded black pepper to taste

12 sheets of Kawan puff pastry

1 egg for brushing

*Additional filling: Some generous slice of hard boiled egg

 

Firstly, stir fry the onions till fragrant and gradually put in the chicken, potatoes, mix vegetables.

 

Slowly stir and add in the mushroom soup and water. Simmer till cook and the gravy will slightly thickening.

 

Then, add in the seasoning to taste. Lastly, set a side and let it cool.

 

Cook the chicken filling one day ahead and keep in an air tight container for the next day usage. As the chicken meat will absorb the full flavor from the black pepper gravy.

The next morning, I placed the thawed puff pastry on the aluminium foil.

Poke a few times with fork.

Scoop in the chicken filling. Before covered the top with puff pastry, I placed in a slice of hard boiled egg in each chicken pie.

 

Next, stretch the pastry slightly and used a round cutter to press out a round shape to cover the pie nicely. Press the edge to seal the chicken pie neatly with fork.

 

Arranged the leafs for each chicken pies. Again make some incision on top of the pie and glaze the top with some egg wash.

Preheat the oven to 200 Degree Celcius and bake in the oven for 25-30mins or until the pie rises and golden brown.

Crust outside with creamy black pepper chicken inside.

 

 

http://nothingbutangelinestory.blogspot.sg/2012/07/black-pepper-chicken-pie-bake-along.html

 

 

 

Peach Gallete

Peach Gallete

Peach Gallete


Ingredients
1 Refrigerated Pie Crust, cut into 6 (4”/10cm) in diameter
3 Medium Peaches, halved, sliced thinly, and divided
2 Tbsp Sugar
1 Tbsp of Unsalted Butter, cut into 6 pcs
2 Tbsp of Milk

Method
Preheat the oven to 400 ˚F.

Toss the peaches with 1 Tbsp of sugar.

Arrange the peach slices in slightly overlapping concentric rings on the pastry. Leaving about 1 inch border at the edge. Fold the border of dough over the edge of the peaches. Brush the pastry edges with milk, top the peaches with butter and sugar.

Bake the gallete until golden brown, about 20 minutes. Let cool on the rack. Serve warm.

 

 

http://www.seasaltwithfood.com/2010/09/peach-gallete.html

 

 

Chicken Pot Pie

Recipe adapted from Donna Hay’s Instant Entertaining
(Serves 4)
- 200g boneless chicken fillet, cut to bite sized chunks
- 1 leek, sliced thinly (see cooking note 1)
- 1 tbsp olive oil
- 2 tsp herbs (you can use sage, rosemary or thyme)
- 1 potato, peeled and diced
- 1 2/3 cup chicken stock
- 3 tbsp heavy/thickened cream
- 150g frozen vegetables (I use assortment of frozen carrots, peas and long beans)
- sea salt and freshly cracked black pepper
- 250g frozen puff pastry, thawed overnight in fridge or at room temperature for about 1/2 to 1 hour (see cooking note 2)
- 1 egg, beaten
- water
Tools
- oven
- pastry brush
- oven-safe shallow dish (the type without handle; you can substitute with ramekins)
- a work surface dusted with flour
- a rolling pin dusted with flour
Directions
1. Heat oil in a large pan and add leek. Cook for about 4 minutes, or until soft.
2. Add chicken, potato, herbs and chicken stock. Simmer for about 10 minutes (with lid partially closed) and add the frozen vegetables.
3. Continue simmering for another 5 minutes, or until the chicken are cooked and potatoes are soft. Stir through the cream and season with salt and pepper.
4. Spoon the mixtures into ovenproof dishes.
5. Dust the roller and surface you are working on with some flour. Cut a portion of the puff pastry.
6. Roll out the dough as thin as you can (about 1 to 3 mm). Cut out a piece of rolled puff pastry dough to cover the dish. Secure the edges with water.
7. Crimp the edges with a fork and poke holes (very gently) all over the top with the fork.
8. Using a pastry brush, brush egg all over the puff pastry so that it will have a nice sheen after baking.
9. Bake in preheated oven of 200C (392F) for about 15 minutes, till the puff pastry is puffy and golden brown.


Frozen store-bought puff pastry

Rolling the puff pastry dough on a floured surface
Cooking Notes
1) To clean leeks, slice them half lengthwise, then wash thoroughly as there is soil trapped in between the leaves. Pat dry with kitchen paper towels and slice thinly.
2) Where to buy puff pastry in Singapore. You can purchase it at the frozen section of supermarkets. I purchase mine (Sunshine brand) at NTUC Tampines Mall. Only the bigger NTUC outlets sell this. You can also get it at other supermarkets such as Cold Storage.


http://www.noobcook.com/chicken-pot-pie/

Bovril Shepherd’s Pie

Bovril Shepherd’s Pie

 

INGREDIENTS

Marinade: (marinade the beef for about 1 hour)
1 tbsp of corn starch
2 tsp of Bovril
600 grams of ground beef
2 tsp of Bovril (depending on your preference in terms of saltiness)
3/4 of tsp of Dijourn Mustard
2 bay leaves
1 tsp of Italian herbs
1/2 beef stock (chicken stock will do too)
1 large onion diced
3 cloves of garlic bruised
2 large carrots cubed (blanched in hot water till softened)
1 tsp of black pepper
1 tbsp of corn starch to some water for thickening the gravy
Olive or Canola oil and a knob of butter for frying

Potato topping
5 medium potatoes
1 knob of butter
1 egg beaten
A pinch of salt
1to 2 tbsp of milk (depending on the consistency you prefer)
Dried Parsley for garnishing

DIRECTIONS
Skin the potatoes, cut them into chunks and boil them till they are tender. Add some salt to the water for boiling.

Drain the water, mash them well with a potatoes masher or even blender. Add the butter, egg, salt and mix well. Add milk to achieve a preferred consistency o that it is easy for spreading.

Heat up the oil and butter, saute the onions and garlic till fragrant.
Add the ground beef and stirfry.
Add the Italian herbs, pepper, Dijourn mustard, Bovril and bay leaves and continue to stirfry till beef are almost cooked.
Add the diced carrots and the beef stock and let it simmer.
Add the corn starch mixture to thicken gravy if needed. Simmer for another 10 mins.
Do ensure that there is enough gravy to the meat so that the pie will not be dry after baking.
Set aside to cool.
Fill the bowls up with ground beef and cover them wit the potatoe topping. Draw lines on the potatoes topping with a fork, sprinkle some dried parsley on each bowl and pop them into the preheated oven (about 180C, I used only the top grill).

Bake till the top starts to brown. ENJOY!!

http://munchministry.com/recipe/bovril-shepherds-pie/

 

Easy Shepherd’s Pie Recipe

Easy Shepherd’s Pie Recipe

• Prep time: 10 minutes
• Cook time: 50 minutes

 

Ingredients

• 1 1/2 lbs ground round beef
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 tablespoons butter (1 stick)
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.

6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Yield: Serves four.

http://www.simplyrecipes.com/recipes/easy_shepherds_pie/