Pies

Creamy chicken and mushroom pot pies

Creamy Chicken Pie with Puff Pastry

How To Make Chicken Pot Pie *Like A Pro Chef* | Pot pie, pie | How To Make Chicken Pot Pie *Like A Pro Chef* | By Chef Jean-Pierre | Facebook

Jamie Oliver Chicken and Leek Pie Recipe 🍗- British Recipes Book

Facebook

28K views · 99 reactions | Steak & Stout Pie - My Top 5 recipes of 2024 - No.2 Recipe for Steak & Stout Pie with Mash & Gravy Ingredients (Serves 4): 800g shortcrust pastry plain flour for dusting 1 free-range egg, beaten 3–4 tbsp vegetable oil 900g Lean stewing steak pieces - @macburnhamfamilybutchers 2 onions, chopped 2 celery sticks, chopped 4 garlic cloves, chopped 1 fresh thyme sprig 2 bay leaves 300 ml Beef stock 400ml stout 2 large carrots, chopped salt and pepper 1.2 kg Maris Piper Potatoes 100g Unsalted Butter 100ml Milk Salt & pepper 50g Butter 50g Flour 150ml Red wine 350ml Beef stock Method: Heat olive oil in a large ovenproof casserole dish. Brown the seasoned beef in batches, then set aside. Reduce heat, cook onions, celery, and garlic until softened around 8-10 mins. Return beef to the pan, add thyme, bay leaves, and stock. Add stout and carrots, bring to a boil, then cook in the oven until beef is tender, about 2–2½ hours at 150C. Adjust seasoning and cool. Prepare pastry base: line the pie dish with shortcrust pastry, blind bake with baking beans for 15 mins at 200C, then remove and bake a few more minutes. Once cooled carefully tidy up the edges with a sharp knife. For the mash, peal and chop your potatoes into medium chunks, boil potatoes in salted water until fork-tender, then mash or put through a potato ricer. Melt butter in a pan with milk and add to the mash. Then season to taste. Transfer filling to pastry-lined dish. Preheat the oven to 200C. Brush beaten egg around pastry edge, place pastry lid on top, seal, trim, crimp edges with a fork, and create steam vents. With any leftover pastry finish your pie with something decorative. Brush the top with remaining egg wash. Bake the pie for 30–35 minutes until golden and crisp. For the gravy, melt butter in a pan and add flour, cook for 2 minutes remembering to keep stirring then add red wine (this will thicken a lot) then whisk in stock. Season to taste. Serve the pie on top of the mash and pour over your gravy. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #steakandstoutpie #steakpie #meatpie #gravy #mash | Food with george

32K views · 429 reactions | Wherever you are in the world, have you planned your menu for the festive period? Why not add a bit of Scottish flair.... from traditional dishes to... | By Scotland is Now | This is my steak pie. Let's make it. A classic Scottish steak pie. Crunchy golden puff pastry on top of a rich beef and sausage stew. This pie is often hailed as the go-to for Hogmanay on New Year's Day and my dad loves it as the main event of his burnt supper. But the truth is this pie is magic on any day. I was asked to make this recently with the inclusion of the beef link sausages the Lanarkshire version which is actually where my dad lives now. I remove the skin of the sausages and break it into bite size chunks similar to the beef. They add so much flavour and texture me absolutely loved it. Anything goes here as far as veg but I kept it simple and added a can of lovely oatmeal stout for the gravy. Dust in the beef and seasoned flour adds another layer of flavour and it's slowly cooked for a couple of hours. Simply top with your puff pastry sheet and the design of your choice. I couldn't go past the simplicity of a salt or flag. Serve with mash and a veg of your choice and get stuck in. Perfect for a great Melbourne day.

417K views · 1.6K reactions | Slowcooker Beef & Guinness Pie 🥧 I love Guinness and I love pies. This is the easiest pie recipe you'll ever make. I added a #1 to celebrate my new book Six Ingredient Slowcooker going to #1 in the UK & beyond. I’m so so grateful for all of your support in 2024, hope you enjoy the pie and have a Merry Christmas 💙 (PIE RECIPE IN COMMENTS) | Bored of Lunch

Tom Kerridge's Steak & Ale Pie 🥧🍻 | Tom Kerridge Secrets Of The Pub Kitchen | Tom Kerridge is bringing the ultimate pub classic to your kitchen - Steak & Ale Pie! 🥧🍻 #SecretsOfThePubKitchen | By Food Network UK | Steak and ale pie. It's something quite special particularly when you come out to eat in a pub of having your own individual pie and this is how it do it. Starting off with braises steak. Cube, then fry in a splash of vegetable oil. Don't crowd the pan or season it at this point. If you crowd the pan, it will just steam. Also, if you season it, season draws moisture, okay? So, I don't really want any of the moisture being drawn from that meat just yet. When I first started cooking, I used to get told you to sear beef to lock in moisture and it's nothing to do with that. That searing process is driving flavor. That's what you want, that crispy, lovely beefy flavor. My memories as pies as a child would be one big one that my mom used to buy from the shop and serve in the middle of the table. I'd rather steak and ale than steak and kidney every time. Remove the beef from the pan and season. Then into the pan, add bacon pieces and diced onion. It will release some moisture then that moisture going to use with the bacon to clean bottom of the pan. If you see in the bottom of the pan now, all that flavor is being lifted up. It's a process called deglazing in the trade. I'm also adding carrots alongside the onions. Now, if you can get a little bit of color on those carrots, great. If not, don't worry but you just want to stew them and cook them on their own before we add anymore liquid to them. Add tomato puree and give it a stir to cook out the acidity then sprinkle over some plain flour. We want to deglaze that, okay? The same as we did with the onions. Wanna lift that flavor up. Do that with beer, steak, and ale and that steam will start releasing again the flavors from the bottom of the pan. Next in, beef stock. Then add the beef back to the pan. Bring to the boil and add some rosemary and thyme. And on top I put a little bit of baking parchment that's been cut into a circle it's called a cartouche in this world and basically all it's doing is not letting any of the beef bob out of the top Pop the pan into a medium oven for two and a half hours. Then cool and chill the filling till you're ready to make the pastry and assemble the pies. One of the best pastries to use is a hot water pastry and the big bonus of it is it's quite easy to work with. Heat water, butter, and lard in a pan. Beat two eggs then mix plain flour, salt, and English mustard powder in the mixer bowl. Just gently pour the hot water and the eggs if you can at the same time. And then let it do its magic. Roll out the pastry and cut out rough circles. Blind the molds pushing the pastry well into the edges. Fill generously with the beef and top with the pastry lid. Crimp the joint. Put two slits in the lid and glaze with beaten egg. Pop the pies in the oven for 45 minutes. Then remove the molds, egg wash the outside, and give them another 15 minutes in the oven to finish off. Leaving us enough time for a quick quiz. Quick as you can. Yeah. Don't think about it too much, alright? Catch up on mayo. Mayo Beef or lamb? Beef. Salt and vinegar or cheese and onion? Cheese and onion. Easy as the easiest bread a long way. Man City or Man United? Man United. I mean come on. Man United. Look at them. They're amazing, isn't they? Should we have a little look in the middle? Are you ready? Oh, look at that. Wow. Looks mega, done it. That pastry's got a lovely crisp crust on it but also it's a little bit soft in the middle. I know this is going to be like eating malt and lava but I can't stop myself. There's a proper reason like this is a classic combo lovely steaky flavor from roasting it heavily in the pan first but that ale the way that it works with it all it's delicious and I've just crossed the finishing line my python and you know what first prize in a python is it a pie it's a pie yes

36 pie maker recipes that are more than just pies

Pie maker chicken Kyiv patties

The Beef Steak Pie | An Aussie, NZ and UK Classic Dish

34K views · 86 reactions | Chicken, Leek & Bacon Pie - Pub Grub, Episode 18 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Chicken, Leek and Bacon Pie with Mash and Gravy (Serves 4): Ingredients: Pie: 2 tbsp olive oil 600g chicken thighs, diced - @macburnhamfamilybutchers 150g smoked streaky bacon, chopped 1 white onion, finely chopped 2 garlic cloves, minced 2 large leeks, sliced 2 tbsp fresh parsley, chopped 1 tbsp fresh tarragon, chopped 1 tbsp Dijon mustard 50g butter 2 tbsp flour 300ml chicken stock 2 sheet shortcrust pastry 1 egg yolk, beaten (for glazing) Gravy: 1 tbsp olive oil 25g butter 2 shallots, finely chopped 2 garlic cloves, minced 1 tsp orange zest Juice of 1 orange 150ml white wine 300ml chicken stock 2 tsp cornflour mixed with 2 tsp water 1 tsp Worcestershire sauce 25g butter Mash: 800g potatoes, peeled and quartered 200g butter 150ml whole milk Method: Heat 1 tbsp olive oil in a pan. Brown the chicken thighs, season, and set aside. In the same pan, cook bacon until crispy, then set aside. Add onion and garlic, cook until soft, season, then add leeks. Cook until softened, then return bacon. In a separate saucepan, melt butter over medium heat. Add flour, whisking continuously until a smooth roux forms. Gradually add chicken stock to the roux, whisking until thickened and smooth. Stir in the chopped chicken, parsley, tarragon, and mustard. Pour the roux into the chicken mixture, stirring until everything is well combined. Preheat oven to 190°C. Line a pie dish with shortcrust pastry, blind bake until golden (20 mins). Fill with the chicken mixture, cover with puff pastry, and crimp edges. Brush with beaten egg yolk and bake until golden (35 mins). For the gravy, heat olive oil and butter. Sauté shallots and garlic until soft. Add orange zest, juice, and white wine. Reduce, add stock, then thicken with cornflour slurry. Stir in Worcestershire sauce, season, and finish with butter. For the mash, boil potatoes until tender. Drain, then mash with melted butter and milk until smooth. Season to taste. Plate up and enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #pie #chickenpie | Food with george

1M views · 10K reactions | Chicken, leek & bacon pie with mash & gravy | British Classics | Episode 4 Revisiting British Classics from last year. Wanted to re invigorate this series whilst the weather is down, keeping the vibes alive with these big dishes from the heart. #britishclassics #foodyouwanttoeat #chicken #roast #pie | thomas_straker

Pie Maker Meat Pies