Category Archives: Savory Pie

GUEST POST: I am not the usual baker.

30 Monday Nov 2020

Posted by in Guest Post, Savory Pie

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Hi Everyone, it’s Levi!

At Jessica’s urging, I embarked on my own little pie adventure this week. We made Thanksgiving Leftover Pot Pies!

I started with Double-Crust Food Processor Dough from Ken’s newer book Pie Academy. This was incredibly easy and fast. It’s essentially 2.75 cups of flour and two sticks of butter blitzed together.

(I would insert picture of the crust dough being made here but, I definitely didn’t take that picture, I’m not the usual blogger.)

The crust came out great! I roughly divided it into 6 larger pieces and 6 smaller pieces for our large muffin tin and refrigerated it over-night. Jess later asked if I’d followed the steps closely and I responded “Of course not, but, I think it came out great anyways!” I’m not the usual baker.

(It would be great to have pictures here to break up the paragraphs, but, still didn’t get any).

The next evening we broke out our leftover turkey, mashed potatoes, stuffing, and gravy. Then, we warmed up some frozen peas, frozen corn and also steamed some carrots real quick. Pippa and I then mixed up 6 fillings, and experimented with layering the mashed potatoes or the stuffing at the bottom of the pies (that experiment was successful).

Baked them, and as my countrymen say, voila!

The cranberries really popped against the dense, yet flaky, crust.

I can definitely see this becoming a tradition for me.

The heir to my fortune loved the Leftover Pies!

Looking forward to more of these next year!

Got Corn?

30 Thursday Jul 2015

Posted by in Savory Pie

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Here’s a nice little Throwback Thursday post for you. At this time of year, you shouldn’t have a hard time coming across corn (if you do, where are you living?!) I bought it for 30 cents an ear in New Jersey last week, gotta love the Garden State summertime produce. I was also buying boatloads of blueberries…$6 for a 6-package flat? Well, I didn’t want to lose money, and there were pies to be made. But that’s a story for another time.

For now I just wanted to share with you a recipe I’ve been reminiscing about: Ken Haedrich’s Savory Corn Pudding Pie. I do hope you’ve been keeping up with my friend Ken at thepieacademy.com, he’s much better at keeping his blog up-to-date than I and I’m really eager to try some of the new things he’s been posting about, like slab pie.

Without further ado, here’s the link to the Savory Corn Pudding Pie that Ken shared about a year ago. I tried it then, and it’s just about the tastiest thing you can do with an abundance of summer corn. If I had to put my finger on why, I might say the mustard is the trick. I’m a huge sucker for mustard in recipes. But then there’s also the yumminess from the green chilies and the way the cheesy filling gets a little brown on top…*sigh* I guess you’ll just have to try it yourself. Let me know what you think the secret is.

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A Recipe from Nic

09 Monday Jun 2014

Posted by in Savory Pie

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Hey Jess,

Loved reading your blog about our trip. So many good memories! Every time I see those photos of us in our maroon tees I’m a little embarrassed I have to admit, but smile and snicker to myself too.
No problem about the recipe. It was one that mum gave me when I got married and is pretty much now a staple in both hers and our house, so I would be happy to share a little of our love! I’ll type it out below…

Hope you guys are well and the Oz plans are coming along nicely. We look forward to seeing you again!

Love love
xx
Country Chicken Pie

Ingredients:
6 thigh fillets (or the equivalent in breast fillets, 2-3 should do)
1 onion
2 cloves garlic
250g button mushrooms
25g butter
2 x 35g packets mushroom soup mix
1 1/2 cups milk
2 tablespoons parsley, chopped
1 tablespoon fresh sage, chopped (thyme also works really well)
Freshly ground black pepper
2 sheets puff pastry (or enough to line your pie pan)
Milk or egg for glazing

Method:
Remove skin from chicken and cut into cubes. Peel onion and chop. Crush, peel and chop garlic. Trim and wash mushrooms. Melt butter in a saucepan and saute chicken, onion, garlic and mushrooms until onion is clear and chicken is cooked through. Mix soup mix and milk together. Pour into saucepan and cook until mixture comes to the boil. Leave until cold then mix in parsley, sage and pepper. Place one sheet of pastry on the bottom of a pie dish. Fill with the chicken and mushroom mixture. Place the second sheet of pastry on top to form a lid for the pie. Brush the edges of the pastry with water and press edges together. Brush milk or egg over the top of the pie for glazing. Make two steam holes in the centre of the pie. Bake at 200 degrees Celsius for 25-30 minutes or until golden and cooked.

(For once I guess you’ll have to convert all the measurements into your silly conversions. Yess…about time! Every time I cook a pie from Ken’s book I curse the American measurement system..silly Americans!)

Pertaining to Pasties…

19 Tuesday Mar 2013

Posted by in Chess Pie, Savory Pie

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Our good friend Phil spent a week with us in February. He’s the type of guy who never does anything halfheartedly, whether it’s becoming an overnight fan of the Utah Jazz basketball team or making an authentic Australian meal.

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Once Phil and I had the idea that we must make pasties while he was visiting, the whole thing kind of snowballed.

Oh wait, take a step back. What’s a pasty? Take a second to educate yourself if you’re not sure. (They’re basically meat and vegetable handheld pies.) But if you’re going to make proper pasties, you need to be even more specific.

Things that I discovered while grocery shopping with Phil:

1. Proper pasties contain beef, onion, potato, and swede.

2. Swede is Australian for rutabaga. (!!)

3. In a good and just world, pasties are accompanied by HP Sauce. Not surprisingly, the very American grocery store that we had visited to locate the swede did not stock HP sauce. There was clearly nothing for it but to make our own. Into the cart went the tomatoes.

So there we were, on a Monday night, chopping some steak and swede, mincing fresh rosemary, forming pastry, and simmering homemade HP sauce on the road. I made extra pastry, because savory pie followed by sweet pie is pretty much a perfect meal. As we were making enough food to feed a small army, it was luckily that we had six friends on our way over to share in the goodness.

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(Thanks to Phil for the above photo!)

Here are the recipes we used for the pasties and the sauce. To be fair, we more glanced at the recipe to establish the necessity of including the swede. I used Ken Haedrich’s Basic Flaky Pie Crust for the pastry and we included some herbs in our version, most notably fresh rosemary from a friend’s garden. The sauce was lip-smackingly good; I’d definitely make it again for any and all future steak situations.

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An egg wash over the pasties never hurts. Nor does the accompaniment of a nice Aussie red. I can think of many things that would hurt far more than those.

And now, dessert. A very simple Lemon Chess Pie, which perhaps did not receive a completely thorough cooling before it was consumed, but was none the worse for its lingering warmth and just a tiny bit of runniness.

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PS to Phil/File: Here is a little note I received from a certain young 2nd grader later that week that I thought you might enjoy.

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