Ham and Tomato Quiche

This is a family sized version of the mini quiches I made previously, for the recipe, follow the link below:

Ham and Tomato Quiche

Shortcrust Pastry

For the filling use:

6 Eggs

300ml Single Cream

Grated Cheese

Chopped Ham

Sliced Tomato

Blueberry Pies

This is an easy way to make pie fillings with any fruit you want to use up.

Make pastry from this page shortcrust pastry

I greased and lined 4 x 3" pie tins with shortcrust pastry.

Make filling by adding blueberries into saucepan with 2 tbsp of water, and simmer for couple of minutes to release juices.
Add 1 cup of sugar, bring to boil and simmer for 5 minutes, stirring occasionally.
Mix a little cornflour with cold water, and add a little at a time to the blueberry mix until it gets to the required thickness.

Share pie filling between pastry cases, and add pastry topping of your choice. 
Brush with beaten egg, and bake in oven until golden brown.
Remove and sprinkle with a little castor sugar, then after 10 minutes, remove from tins, and allow to cool on wire rack.

Best served warm with ice-cream or fresh cream.

Enjoy!

Chicken and Mushroom Pies

Bit of a change today, something savoury, I do have a sweet tooth though, as you can tell lol.

Make pastry from this link: shortcrust pastry 

Grease and line 4 pie dishes with pastry.

To make filling:

Saute some halved button mushrooms, then add cooked diced chicken, stir in a little chicken stock, and simmer for a couple minutes.

Add 1 dessert spoon of plain flour, stir in till cooked through.
Then add a little milk at a time, stirring continuously until thickens to a sauce, cook for one minute, if it gets too thick, stir in a little more of the chicken stock.

Divide mixture between the 4 pastry cases, then roll out pastry and cut tops for pies, seal edges and brush with beaten egg.

Bake in oven Gas 6, until golden brown.

Enjoy!

Deep Corned Beef Pie

Ideal size for a growing family, served with chips and peas. This is also a firm favourite for buffets.

Make pastry as :

8oz SR  Flour
4oz Margarine ( straight from the fridge)
1/2 tsp salt
cold water

Put flour and salt into large bowl, then add margarine, and cut into smaller lumps.
Rub together until resembles breadcrumbs.
Add cold water a little at a time until pastry combines (do not knead)

Wrap in cling film and place in fridge for later use, can be kept for several days.

For Filling:

Boil and mash 2 large potatoes ( or use frozen, defrosted).
Mix in 1 tin of corned beef and 1 diced onion.

Grease deep pie dish, and line with pastry.
Place filling in pie and spread evenly.
Brush edges with beaten egg, and cover with pastry,

Seal and edge the pie, and decorate with left over pastry.
Brush pie with beaten egg, and bake in oven, Gas 5, until golden brown,

Enjoy!


Coming up tomorrow is Chocolate Pecan & Strawberry Fudge!

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