March 10, 2016
A whole week of the year dedicated to pies, what’s not to like? Pies come in all sorts of shapes and sizes: thick pastry, thin pastry, puff pastry, mash topped, meat fillings, vegetable fillings or both. Handmade or processed there’s a pie to suit pretty much anyone! My favourite type of pie is a handmade pie - unique and ready to satisfy my taste buds, plus I love to experiment.
Use your creativity and create your own pie by clearing your fridge of leftover meat and vegetables. You can also try out some carving techniques and add decorative pastry shapes.Images are playing in the back of my mind where a once clean kitchen is engulfed by a haze of flour! Feeling inspired to bake? Remember it’s not how it looks it’s all about the taste and it will taste so much better when it hasn’t cost much to make.
Follow my recipe for a quick and easy Vegetable Pie, great for using up roast dinner leftovers and easily adaptable:
Cooked vegetables such as broccoli, leeks, cauliflower, potato
Your choice of sauce (cheese, tomato or gravy…)
Method:Preheat oven to 190 degrees.
- Slice the cooked vegetable(s) of choice into bite sized chunks and set them aside in a bowl. Mix with the sauce and season to taste.
Turn your pie dish upside down and press lightly onto the roll out pastry sheet. Using a sharp knife carefully cut out the lid of your pie and brush with a little beaten egg.
Why not experiment with the sauce and / or vegetable choice? You could even sprinkle a bit of cheese on top of your pastry. YUM!