Crispy Crust Pies

This works when a) you’ve got a ton of leftovers and b) can’t be faffed making butter pastry.

We had leftover Shepherds Pie, and also threw in some defrosted (from frozen) spinach, tasty cheese, red onion and chilli oil to pad it out ... you can literally put anything in .... crack an egg and add greens and cheese on top, use leftover dahl or curry, roasted vegetables, any meats, green veggies, bean combo ... try fish with cheesy sauce, broccoli and capers or dill.

When using leftover lamb shanks I put 3 or 4 decent sized dobs of boysenberry jam in and around the shank mixture to add bit of tang, with roast or other veggies use chutney / capers in the same way, plus feta and any herbs you have growing. Let the creative juices run amok - you literally can’t stuff it up. 

 

Makes 3 pies 

Tools

Pie maker or pie tin. Large mixing bowl. Rolling pin.

Pastry

2 cups all purpose flour

1/2 cup cooking oil of your choice 

1 tsp salt

5 tbs ice cold water

In a bowl stir the flour and salt with a fork to break up lumps, add the oil and mix (with the fork) until resembles pea sized lumps. Don’t need to be too fussy just mix the oil in well. Add the 5 tbs of cold water and mix all together until it forms a ball. Get your hands in there for the last bit. You can wrap and put in the fridge at this stage - or use straightaway.

Filing

3 cups of anything as above. If using different ingredients, think about the person tucking into the pie and how you’d like them to experience it. Cheese will melt and infiltrate the filling below so put it near the top, potato and other more solid ingredients will form a good base so put at the bottom. Tomato is watery so either remove seeds or only use small pieces - and sparingly. Greens will shrink if they’re not blanched, you get the gist. 

FYI I layered the shepherds pie on the bottom, tucked the spinach and small tomato pieces in and around it, placed a slice of tasty cheese over the top and finished off with red onion slices, a  smidgen more potato topping from the pie and a drizzle of chilli oil. plenty of Salt and pepper. The foodie (P) absolutely LOVED it.

Pie maker

Turn pie maker on. Roll out pastry and cut into rounds for the bottom of pie moulds. Place directly in, add your selection of filling and place another pastry round on top. Cook for about 7-10 minutes, you can lift the lid to check, pies should be nice and golden when ready. Turn pie maker off, lift lid and let them sit for a few minutes before removing and serving.

Oven

Turn oven 200º C

Grease pie moulds well with oil. Roll pastry and cut into rounds, place bottom pastry in, followed by filling and then pastry round on top. Pinch the edges together to form a seal. Bake 10 - 15 mins in the lower part of the oven. When golden brown remove and let sit for a few minutes before serving. 

Crowdpleaser scale 10/10 

 

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