Smoked haddock pie

Silpat makes the job so much easier !

This pie is a result of a large haul of seafood from Snorre. I ended up with more pie filling than intended, which was a good thing. The excess creamed egg and pie dough became a muffin-cupcake-deep dish quiche. It was so good, I almost inhaled it. 

10 inch pie pan ( floured and greased )

pie filling :

3 eggs

200ml cooking cream

100g smoked haddock, cut to bite size

2 rashers of bacon, pan seared and cut

1 medium potato, cooked and cubed

pie shell :

125 g of plain flour

70g butter, softened

½ tsp sugar

¼ tsp sea salt

½ egg yolk

20ml milk / water

( ½ egg yolk for glazing )

Method :

1.       To make the pie shell :

2.       In a food processor, blitz pie shell contents.

3.       The flour should look sandy but is able to hold together when pinched.

4.       Flatten the dough between 2 silpats.

5.       Transfer the dough to the pan. Trim edges.

6.       Chill for 1 hour.

7.       Bake at 180 C for 20 minutes with a layer of baking beads.

8.       Remove the beads. Glaze the pie with remaining egg.

9.       Bake at 180C for 5 minutes.

10.   Remove the baked pie shell from the oven.

11.   Arrange haddock, bacon, potato on the pie.

12.   Lightly beat eggs and cream. Season with pepper and salt.

13.   Pour the egg into the pie gently.

14.   Bake at 180C for 20 minutes or until the pie is tan.

Serve at room temperature.

Easy food processor apple pie

Kiddo loves a good apple pie. The crunch of walnut bits and tartness of granny smith is a sensation that is rather unforgettable.

I made the crust with a food processor while the microwave did the filling in less than 5 minutes. No chilling was done but it worked out just well.

Now without being so keyed up on a cold pie crust, the apple pie can actually be a joy to make.  Why didn’t I think of it ?

1 medium pie.

Pie crust ingredients :

125g plain flour

62g butter, cubed, slightly softened

1/2 of one beaten egg 

1/2 tsp fine sugar

1/4 tsp fine salt

20ml cold milk

apple  filling :

2 apples , cubes and microwaved for 2 minutes

1 Tbsp powdered sugar

pinch of cinnamon powder

handful of raisins

1 Tbsp flour

½ cup chopped walnuts, toasted

Method :

In a food processor, blitz the pie crust ingredients except milk and egg until it is sandlike in texture.

Pulse milk and egg. pinch the dough and if it does not fall apart, the dough is ready.

Use 2/3 of the crust for the bottom. Reserve the 1/3 for the top cover.

Transfer to a silpat and gather the crust together to make a mound.

Cover the mound with another silpat.

Flatten the mound with the pie pan.

Roll out to crust with allowance for the side of the pie dish.

Remove the top silpat.

Lift the bottom silpat that is holding the rolled out crust.

Transfer to the pie dish. The silpat is now used as a pie dish lining.

Flatten the remaining 1/3 crust. Chill until ready.

To make the filling, microwave the chopped apple, sugar, cinnamon for 2 minutes.

Stir in raisins, flour and walnuts.

To assemble,

Transfer the apple filling to the lined pie dish.

Neaten the edges.

Cover the top of the filling with the rolled out pie dough.

Poke holes for venting.

Baking :

Bake in a preheated oven at 200C for 30 minutes.

Cool for 5 minutes.

Lift out the pie by lifting the edges of the silpat.

Cool further.

Slide out the pie from the silpat.

Enjoy at room temperature.

Roti Prata Cheat Pot Pie

A collapsed prata pot pie top but still so good.

This is an absolute cheat pot pie, perfect for a busy day.  Despite the easy ensemble , it was still able to impress my folks. Do an internet search and you will find that premade prata pastry can been used for many savory snacks but this is my all time favorite.

For 1.

1/3 can cream of mushroom

1-2 cups hot milk ( depending on how moist you wish the pie to be )

1 potato,  cooked and cubed

1 cup of peas

1 cup of chicken breast, cooked and cubed

1 uncooked frozen roti prata

Method :

Combine all the ingredients except roti prata.

Transfer contents to an oven safe bowl and fill it until 80% full.

Heat the bowl contents for 1 minute.

Partially thaw the roti prata until it begins to be pliable.

Place it over the bowl and press the prata along the rim of the bowl. I let it sag a little into the bowl before sealing the prata to the rim.

Place in a cold oven and bake at 180C until the prata puffs up and tans, about 30 minutes.

Mini cream cheese pumpkin tart

Last tart standing

I have a bugbear. For 3 days, the question of whether to call this a tart or a pie preoccupied me a good portion of my time.

According to reliable sources, a  tart has a firm crumbly pastry-dough bottom only crust, can be either savory or sweet and is baked on a tart pan with a removable base. Unlike the pie that is served off its pie tray, the tart is served unmolded in its full glory, showing off the crust and filling.

So it seems like I have created a tart with sides. Perhaps I  should christian it a 'piart'.

Pie or tart, this project is  a herculean task, judging from the amount of things I have to wash, for 12 pumpkin tarts. But all was forgotten when I sink my teeth into the first tart. I promptly regret buying a tray with only 12 cupcake holes  (is that what you call it ?) and my mantra 'moderation is key' is thrown out of the kitchen window. Tut tut. After giving away  a couple of tarts  to my daughter's music teacher  , I  looked with concern the 'meager' amount left for the 3 of us. Oh bother, looks like there will be some encore baking tonight ..

Pumpkin is one of those diabetic friendly foods, a godsend for those with sugar intolerance but born with a sweet tooth. With the amount of snacks that I have been feeding friends and family, it is time to 'scale' back the sugar and use substitute sugar, such as pumpkin. As such, I only needed 1 tablespoon of dulce le leche for 12 tarts.

How do I evaluate the outcome ? The tarts / piarts come with  a nice crusty crunch with each nibble, the filling is creamy with a  hint of dulce le leche and a vague custard like fragrance without stealing the limelight from the pumpkin. I have to abandon humility here and say - yes! This is it !

If you want to raise the health factor  a notch, use wholemeal wheat flour instead of plain flour.

Set aside 2 hours for this  baking therapy. Makes 12 mini tarts.

Tart case :

170g butter , softened

80 g cream cheese, room temperature

1.5 cup plain flour, sifted

1 T very cold water ( optional )

Pumpkin filling :

2 cups mashed pumpkin

1 T dulce le leche or condensed milk

1 egg, room temperature

Topping :

1 T brown sugar

1 T plain flour,sifted

2 T butter, softened

Encore bake using chocolate chips

Method to make pumpkin case :

Whisk butter and cream cheese until well combined.

Add plain flour in stages and whisk until a clump holds when the dough is pinched. If not, add 1 T of very cold water, whisk well until dough clumps when pinched.

( I pulsed the contents in a food processor although whisking the butter and cream cheese first would yield a smoother tart case )

Gather the dough in a plastic bag and leave to chill for 30 minutes.

Meanwhile, to make the filling :

Microwave a quartered pumpkin for 12 minutes, covered,  or until the pumpkin yields totally when skewered.

Cool pumpkin and use a spoon to scoop out 2 cups of pumpkin flesh into a mixing bowl.

Add dulce le leche and whisk until homogenous.

Ensure the pumpkin puree is cool before adding egg. Whisk again.

Set aside and chill until ready to use.

To make the topping :

Mix topping ingredients with a whisk and set aside. The mixture  will appear grainy.

The final assembly :

Use the butter wrapper and oil a cupcake tin thoroughly including the surface. Dust with thin layer of flour and shake off excess. This is important because you do not want your tart to stick to your tray.

Retrieve dough and on a floured work top, roll out to form a sheet, about 1/2 cm thick.

Use a cup as a dough cutter and cut out a round disc from the dough. The dough should be sufficient to be placed into the cupcake holding area with a little edge protruding. This will aid removal of the tart later.

Put in the freezer for another 30 minutes. This prevents shrinkage when baking.

If you have excess dough, freeze in a bag. For a new project, thaw the excess dough thoroughly before use.

30 minutes later ……..
preheat oven to 180C

Retrieve cupcake tray from the freezer.

Spoon  1 tablespoon of pumpkin filling onto the frozen uncooked tart case.

Top each pumpkin tart with 1 teaspoon of topping.

Bake for 30 minutes.

Let the tarts and cupcake tray cool for about 10 minutes. Remove the tarts from the cupcake holding space, using a little sharp knife to lift up each tart.

Cool further on a rack.

If there should be leftovers , put them under the grill before serving.

Mini cream cheese pumpkin tart

This post will be submitted to  Aspiring Bakers #6: SayCheese! (April 2011) hosted by Jean of Noms I Must.

Strawberry Galette

Strawberry galette on strawberry mat

Can't help eating off a slice before the photoshoot

 

Several bloggers brought this wonderful recipe into my culinary world, especially Eatandbehappy making my 'dessert life'  now more interesting.

Galette ( pronounced as 'ge-let' ) is the type of free form French pie that can be quite liberating for haphazard cooks like me.  Ever since my girl had one at school's French day and raved about it, I knew this little secret has to be shared with the whole family.

Due to the amount of salt used, the taste straddles between the sweet and savory, a rather pleasant surprise. I like the amalgam of flavors that bursts in the mouth :  tart, sweet, savory, rich and even gritty.  The aroma of decadence lingered enough without feeling too coy and heavy.

It's definitely a recipe for keeps and special occasions.

Aapted from eatandbehappy.wordpress.com

Ingredients:

Pastry

1 2/3 cups plain flour, chilled

3 tsp fine sugar

1/2 tsp salt

150g cold butter, cubed

2 to 4 tbsp iced water

Filling

2/3 cup ground almonds, lightly toasted

1 tbsp plain flour

1 box of of strawberries

2 tbsp fine sugar

Pastry :

Combine the flour, sugar and salt in the processor. Mix well.

Add the cold butter to the flour and process the mixture crumbs forms.

Add the cold water, a tablespoon at a time, until a loose dough forms. Chill the dough in a plastic bag in the fridge for at least an hour.

Filling :

Combine the ground almonds and flour. Remove strawberries stems , halve them and gently combine them with the sugar.

Preheat the oven at 200C. Line a baking tray with baking paper.

Roll the pastry out into a 9 inch circle. Spoon the almond mixture into the centre of the pastry for waterproofing. Spread the almond mixture evenly, leaving a 3 inch border. Place the strawberries on top of the almond filling. Wrap the pastry edges over the strawberries.

Bake the galette for about 25 minutes or until the pastry is golden brown. Serves 6

Calzone. Italian pizza foldover

When I first saw this in Rome, I knew that this must be made for the pizza addict who need to have it on the go. Whatever toppings stay snug in a foldover pizza dough, cheese and all. Here, I have the calzone encased with 'dry' bolognaise but my next one will be a dry rendang version, spice and all.

This one here looks a tad dry because I was on a diet which explains the less than enough cheese inside the case. Unfortunately when the cook is on diet, every one else suffers. To do a mind blowing calzone, double the amount of cheese otherwise exercise moderation with the ingredients. Other than the dough, wrap with whatever that makes you happy provided the fillings are not too soggy.

Makes 3 calzones

Dough
1/2 t fine sugar
1 t yeast
110 ml warm water

1/4 t salt
1 1/2 t olive oil
225 g bread flour

Mix sugar,yeast and warm and leave to froth. Discard if this does not happen.

Mix salt and flour with a whisk. Add yeast mix, oil. Knead for 10 minutes. Let it rise for 1 1/2hr

Beef filling :
200g minced beef
cup peas, blanched in salt water
1 yellow pepper, small cubes
3 cups mozarella cheese, shredded, low fat
2 onions, cubed,sauted in olive oil


Retrieve dough, divide to 3 portions. Roll on floured surface until about 1 big handspan in diameter.

Preheat oven to 230 C

Divide filling to 3 portions, spoon into one half of dough. Fold the other half over filling, seal the edges.

Brush surface with olive oil.

Carefully lift to baking pan and bake for 20 mins or till brown.

Okonomiyaki

Okonomiya - the name of the dish that took me a long time to remember and twice as long to pronounce properly. My fondest memory of this dish is eating it in Osaka and Tokyo's Ueno where the cook beckons me with "Oishi ! Oshi !" and I played along like an obliging happy tourist. To me, Okonomiyaki is a word that ends with a smile ( try saying it and you will see! ) because of that happy Japan trip.

And from that, I had many thoughts about the nature of Okonomiyaki, which I will refrain from telling lest I get didactic. Now back to the dish proper.

This is a meal on its own, whether as a snack or a main meal. It is best made when you are clearing the fridge ! Okonomiyaki is a very forgiving dish because there are no standards in the accompanying ingredients that go with the cabbage.

You can have all the major food groups in a single dish and what's more, there's only 1 big plate to wash after the feasting.

If you wish for some color, toss in shredded carrot and some corn. In Japan, they paint Worchester-like sauce onto the pancake before adding the topping. Whatever the arrangement, its riot of texture is sure to please even little children ( especially mine ).

Prepared Okonomiyaki powder comes seasoned and no additional salt need be added. Season according to preferred taste when using plain wheat flour. Traditional preparation uses wheat flour and freshly grated mountain yam ( called Huaisun in Mandarin, yamaimo in Japanese ). I have tried using both types of flour and frankly speaking, other than the level of saltiness, the outcome is similar.

Here goes. Makes 2 big pancakes, as a main dish.

1 cup plain flour or okonomiyaki flour from any Japanese / Korean store
1 cup grated mountain yam ( optional ). Add 1/2 cup potato starch if this is lacking. The stickiness holds the cabbage and meat together.
2 eggs, lightly beaten
2/3 cup water

2 handful crab stick / octopus / prawn /sliced sausages / pork or any ingredients you fancy. The options are inexhaustible!
300g shredded cabbage

Topping - optional :
Mayonaise, bonito flakes

Mix flour, water, yam, seasoning until smooth. Beat in eggs.
Add meats, cabbage into mix.
Stir well but do not over handle batter. In 2 separate batches, ladle mixture onto well oiled pan and fry for about 3 minutes for each side. Use a plate to help flip the pancake if the task gets intimidating.

Remove pancake by sliding it out from fryingpan onto a serving plate. Paint top with Worchester sauce or shoyu .

Sprinkle with toppings of bonito, seaweed flakes depending on the artist in you.

Serve immediately to enjoy its crispy texture.

Apple Pie

This is my most successful apple pie and considering that I am hopeless at anything that calls for "baking" and "pastry crust", it is a personal accomplishment. This pie feeds 8 but it was demolished in 2 days flat, without ice-cream or condiments whatever.

Other than the pastry portions, everything else is according to personal preference. I love walnut ( since they don't go soggy in the apple mix. Also it has the addictive crunch with every bite ) and add them everywhere I can place them.

It sounds like a lot of work here but frankly, it's quite a breeze. I made the whole pie with my Korean drama running on my laptop in the kitchen. Can't say the same about the washing, though.

Pie filling :
8 granny smith (green) apples,peeled,cored,8 wedges
8 T brown sugar
2 T lemon rind
½ t cinnamon
1 handful toasted walnuts, coarsely chopped
1 handful raisins
1 egg,beaten for egg wash

Shortcrust pastry ingredients :
250g plain flour
4 T caster sugar
150 g cold butter, cubed
3 T full fat milk
3 T finely chopped/crushed walnuts

Prepare apple filling :
Microwave apples , covered for 5 min, covered
Drain off water completely ( Very important !!! )
Add brown sugar, cinnamon, lemon rind,walnuts,raisins
Toss.

Coat butter on 20 cm round pie dish and dust with flour
Preheat oven to 200 C

Pie crust :
( I worry about the pastry being difficult to handle, so I chill every ingredient above until I was ready to make the pastry. This step has always been my personal hurdle but this time, it turned out well. Most probably because of the chilled pastry ingredients .. )
On a food processor, pulse flour, sugar, butter till it resembles fine crumbs
Add 3 T very cold milk and pulse mixture
Portion dough ( 2/3 and 1/3 ) and form 2 balls
Put into plastic bags and chilled for 30 min

30 mins later …….

Assembly time:
Roll dough balls on floured surface, sufficient for a 20 cm pie dish
Transfer bigger dough to the base of dish, draping excess dough on edges
Line base with finely crushed walnut to waterproof it from wet apples
Put apple mixture onto the pie base
Wet rim of overhanging pie base
Transfer top dough sheet and cover apple mixture
Seal top and bottom dough, remove excess dough with knife and make lots of breathing holes on top dough to release steam
Use excess dough for leaf patterns if desired
Brush pie top with egg wash ( a definite must for the professional look ! )

Bake in 200c for 30 mins and remove when top is golden brown and crisp

Keeps well for 2 days unrefrigerated but there's no stopping you if you wish to serve chilled.