A simple pastry recipe pls...i want to make a vegetable pie.x?!
8oz sr flour
3 tblsp water
Rub the fat and flour together until it forms breadcrumbs
Add the water and mix well, first with a knife and then with your hands
Roll it out on a floured board. 3/4 for the lining of the dish and 1/4 for the pie lid
This is quite short pastry so try not to pull it too much or it will break.
Line your pie dish, add the filling and put on the lid. Crimp the edges together with your thumbs and trim off the excess around the edges.
Brush with beaten egg and bake at 160C for about 30 minutes.
Dead simple!
Answers: 6oz hard margerine
8oz sr flour
3 tblsp water
Rub the fat and flour together until it forms breadcrumbs
Add the water and mix well, first with a knife and then with your hands
Roll it out on a floured board. 3/4 for the lining of the dish and 1/4 for the pie lid
This is quite short pastry so try not to pull it too much or it will break.
Line your pie dish, add the filling and put on the lid. Crimp the edges together with your thumbs and trim off the excess around the edges.
Brush with beaten egg and bake at 160C for about 30 minutes.
Dead simple!
Basic Pie Crust 101
1 1/3 cup all-purpose flour
1/2 cup Crisco vegetable shortening, plain or butter-flavored (see Cook's Note)
1/2 teaspoon kosher or coarse salt
3 tablespoons ice water
Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.
Once mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes.
Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)
Makes 1 (9-inch) pie crust. Recipe can be doubled for a two-crust pie.
Buy ready made filo .............. roll out ............. spread cooked veggies & mushrooms through the middle ............ cover in a white sauce (or cheese / onion sauce whichever takes your fancy) roll filo round vegetables and bung in the over for 35 mins .......
Same priciple applies if you use puff or any other pastry, filo just gives you loads of layers of pastry to dunk in your sauce.
Simply use a flour to fat ratio of 2:1, that is 2 ounces of flour for every ounce of fat. If it is a vegetable pie use butter for the fat in the pastry. This is a very simple recipe.
Use enough water as needed to form a dough which is not too sticky.
Buy ready made, it's just as cheap and less messy.
Recipe Instructions:
1) Drive to Sainsbury's
2) Look in frozen food section
3) Find readymade frozen pastry
4) Return home, warm oven
5) Sprinkle flour on worktop
6) Open wrapper and roll pastry
Get a pack off the cooler shelf in you local 7/11.
After more years than I care to think of I have discovered that frozen pastry shells are super if you want bottom & top covers and they come two in a package. However, if you want a lot of vegetables in a deep dish pie then go for frozen puff pastry. Read the directions first & defrost in time and cook your vegetables & cool them before you assemble the pie - a little egg wash on top of the pastry makes everything attractive to look at when serving. Use of these pie shells also works for steak pies and chicken pot pie and I've even used them for quiche and fruit pies. or those who are not vegetarians Try it, you may like it. We do.
buy it ready made in the freezer section at supermarkets!
Or ready rolled in the fridge section!
Easy as pie.......sorry
Go to supermarket and buy some ready made.
Buy some frozen pastry, defrost and roll. meanwhile chop some butternut squash, sweet potato, onion, garlic, and carrots. place in a roasting dish pour over some olive oil, salt and pepper and stir. roast in the oven for 20 Min's..
In a pie dish line with the pastry empty the roasted veg and pour over a tin of chopped tomatoes, cover with a pastry lid and brush with an egg yolk.. Place in an oven for another 20 Min's.. (Temp 200)
Winter vegetable pie
Serves 8
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
double quantity of wholewheat shortcrust pastry
1 tbsp oil
1 onion, peeled and chopped
2 carrots, scrubbed and finely chopped
450g/1lb courgettes, washed and diced
110g/4oz mushrooms, wiped and sliced
2 tomatoes, washed and chopped
1 tsp fresh thyme or 2.5g/? tsp dried thyme
1 tsp fresh marjoram or 2.5g/? tsp dried marjoram
2 tbsp fresh parsley, finely chopped
2 tbsp tomato purée
1 tbsp soy sauce
salt and freshly ground black pepper
beaten egg and salt for glazing
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a large saucepan and gently fry the onions. Then prepare all the vegetables and add them to the pan with the herbs.
3. Mix together well, cover the pan and cook gently until the vegetables are just soft. This takes about 10 - 15 minutes.
4. Add the tomato purée, soy sauce and season to taste. Let the mixture cool.
5. Meanwhile line a 23cm/9in dish with pastry.
6. Fill it with the mixture, packing it down fairly firmly. Cover with a pastry lid and brush with the egg glaze.
7. Prick the pastry so that the steam can escape and bake the pie for 35 - 40 minutes or until the pastry is crisp.
8. Serve hot or warm.
Veggie Pot Pie
Ingredients-
2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie
Preparation-
Preheat oven to 425 degrees F (220 degrees C).
Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.
In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
Bake in preheated oven for 30 minutes, or until the crust is brown.