Ingredients
Serves 4+Fish Pie: Yumi
Serves 16
Pastry
600 g (4 cups) self-raising flour
250 g cold butter, chopped
½ tsp salt
2 eggs, beaten
150 g sour cream
3 tsp caster sugar
Filling
120 g fine vermicelli noodles
8 large onions, roughly chopped
120 ml vegetable oil
6 hard-boiled eggs, coarsely chopped
1 kg skinless salmon fillets, poached (see note), or 800 g tin red salmon, drained and broken up
1 egg, beaten, for glazing
Chicken Pies: Gorgi
1 tbsp olive oil
40gms butter
750g chicken breast, chopped into cubes
2 medium leeks (white and pale green parts only), cut in half length-wise and then chopped
2 sprigs fresh thyme
4 tbsp plain flour
½ cup chicken stock
1 cup cream (and a little extra for brushing the pastry)
1 sheet Careme sour puff pastry, thawed (life changing!)
Sesame seeds for garnish if you're more up yourself!
Shepherd's Pie: Denise
Serves 4
1 tbsp olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, trimmed, finely chopped
Handful of green beans
500g lamb mince
1 -2 tbsp Vegeta
1 tbsp Worcestershire sauce
1 tsp Parisian essence
1 tbsp tomato paste
300ml (1¼ cups) tomato juice
Topping:
4-5 desiree potatoes, peeled, chopped
60g butter
½ cup milk warmed
Dollop of sour cream
Grated tasty cheese to sprinkle on top
Method
Fish Pie: Yumi
Preheat the oven to 170°C. Grease a 34 x 22 x 5 cm baking or roasting tin.
To make the pastry, put the flour, butter and salt in a food processor and process until it forms fine crumbs. Add the eggs, sour cream and sugar and process until the mixture just comes together. Remove to a floured surface and knead gently until a soft dough is formed.
Divide the dough into two pieces (two-thirds and one-third pieces). Roll out the bigger piece on a floured board to fit the base and sides of the prepared tin. Roll out the small piece large enough to make a top for the pie.
To make the filling, soak the noodles in boiling water for 15 minutes, then drain and cool. Meanwhile, fry the onions slowly in the oil for 15 minutes, or until REALLY soft and golden brown. Season generously with salt and pepper to taste.
Gently combine the hard-boiled eggs and salmon and season very generously with salt and pepper.
Assemble the filling in the pastry-lined tin in layers of onions, noodles, egg and salmon, noodles and, lastly, onions. Top with the pastry lid, seal the edges and brush with the beaten egg. Make two small holes in the pie top to allow steam to escape. Bake for 45 minutes until golden brown, then remove from the oven and allow to cool a little.
Serve at room temperature with sour cream.
Notes:
Be patient with the onions, they need to be really soft.
To poach the salmon, put 500 ml (2 cups) chicken or vegetable stock in a wide pan with 1 chopped carrot and onion, 1 tablespoon salt, 1 teaspoon pepper and a few sprigs parsley. Bring to the boil, then add the salmon, in one layer if possible. Remove the pan from the heat, cover and set aside to poach for 10 minutes.
From: The Monday Morning Cooking Club by Merelyn Frank Chalmers, Natanya Eskin, Lauren Fink, Lisa Goldberg, Paula Horwitz, Jacqui Israel, Explore Australia, RRP: $59.95
http://www.mondaymorningcookingclub.com.au/
Chicken Pies: Gorgi
Melt butter and oil. Soften leek thoroughly. This is where you can throw in some thyme if you like.
Throw in chicken and lightly cook. It should be essentially raw.
Sprinkle flour over chicken and leek and stir around until cooked a bit.
Throw in stock and cream and stir on low heat until thick.
Season with salt and cracked pepper.
Allow to cool completely before scooping into ramekins and covering with a pastry lid. Cut a tiny 'V' in it to get rid of the steam and make a couple of leaves and berries from the pastry for the top just to be fancy.
Brush with cream! Yes cream! Sprinkle with sesame seeds if using.
Cook in a pre-heated oven (200°C) until pastry is golden, about 20 minutes.
Shepherd's Pie: Denise
Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, beans and celery and cook, stirring, for 5 minutes or until soft. Add mince and cook for about 6 minutes or until meat changes colour. Stir while cooking to break up any lumps,
Add the Vegeta and cook, stirring, for 2 minutes or until combined. Add chopped green beans, tomato juice, Parisian Essence, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until sauce thickens. Taste and season with salt and pepper.
Meanwhile: Cook potatoes in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter and mash until smooth. Add milk and sour cream and stir until combined. Taste and season with salt and pepper.
Preheat oven to 190°C. Spoon lamb mixture into a 2 litre (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Sprinkle with tasty cheese generously.
Bake in preheated oven for 20 minutes or until mashed potato and cheese topping is golden.