I need a recipe for a good pie, nothing sweet please!?!
I have the pie crusts in the fridge, and I was thinking of making a pie with meat, but I don′t know if I should use ground meat or cubed, chicken or beef, what veggies and how to make a nice gravy!.!.!.!.I know, lots of questions, just tell me if you made a good one and how, maybe something original!?
Maybe I can mix ground chicken and beef too!?Www@FoodAQ@Com
Maybe I can mix ground chicken and beef too!?Www@FoodAQ@Com
Answers:
Beef Pot Pie
* pastry for 2-crust pie, homemade or purchased
* 1 pound lean ground beef
* 1 tablespoon olive oil
* 1 cup chopped green onion
* 1 red bell pepper, chopped
* 1 rib celery, chopped
* 1 medium carrot, chopped
* 1 small summer squash or zucchini, chopped
* 3 tablespoons all-purpose flour
* 1/2 cup tomato sauce
* 1/2 cup grated Parmesan cheese
* 1 scant teaspoon dried leaf thyme
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 egg, mixed with 1 tablespoon of water, for glaze
PREPARATION:
If pie pastry is not pre-made, prepare pie crust; divide dough in half for top and bottom crust!. Wrap dough portions in plastic wrap; chill for about 30 minutes!. Prepare filling!. In a large skillet over medium heat, cook ground beef in olive oil until no longer pink!. Transfer beef to a bowl with slotted spoon!. Drain off excess grease, leaving a few teaspoons!. Put skillet back on medium heat; add green onion, red bell pepper, chopped celery, squash, and chopped carrot!. Cook, stirring often, until softened, about 8 to 10 minutes!. Return beef to skillet and stir in flour; stir and cook for 1 minute!. Remove from heat and stir in tomato sauce, Parmesan cheese, thyme, salt, and pepper!. Set aside while rolling dough!.
Roll half of chilled dough out on a floured surface to a circle about 12 inches in diameter; place on an ungreased baking sheet!. Spoon beef filling over the dough circle, to within 2 inches of the edge!. Roll out remaining dough to a circle about 11 inches; place over filling!. Fold edges of bottom crust circle over the top circle; pinch to seal all around!.
Brush top of beef pot pie with egg and water mixture!.
Bake beef pot pie at 400° for about 50 minutes!. Place baking sheet with beef pot pie on a rack to cool for about 5 minutes before serving!.
Beef pot pie serves 6!.
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Golden Celebration Pie of Winter Vegetables
? 2004 Lynne Rossetto Kasper
Serves 8
All the orphans of the vegetable world turn into stars in this party pie!. Rutabaga, celeriac, parsnip, Brussels sprouts and turnips could each or all go into the pan, just remember to balance earthy tastes with sweet and rich ones like onion, potato, yam, or carrot!. Cut harder vegetables into smaller pieces for even cooking!.
Roast the vegetables a day or two ahead!. Warm them before baking with the crust!. The pie is good hot from the oven, or just warm!.
The Vegetables:
* 3 medium onions, cut into six chunks each
* 4 small unpeeled red-skin potatoes, halved
* 1 medium rutabaga or large turnip, peeled and cut into 1/2-inch thick pieces
* 1 pound Brussels sprouts, halved
* 1/2 small cabbage, cored and cut into 1-inch pieces
* 2 medium carrots, peeled and cut into 1/2-inch thick pieces
* 4 branches fresh thyme
* 20 fresh sage leaves
* 20 fresh basil leaves
* 2 tablespoons Balsamic vinegar (optional)
* 4 tablespoons extra-virgin olive oil
* Salt and freshly ground black pepper
* 10 cloves garlic, halved
1!. Set one oven rack high up and a second toward the bottom of the oven!. Preheat oven to 450°!. In a large bowl, toss together the vegetables, herbs, balsamic vinegar, and olive oil (enough to lightly coat them) with salt and pepper!.
2!. Spread the vegetables on two large, shallow roasting pans!. Roast about an hour, turning several times during cooking for even browning!. Switch pans' positions and add garlic to pan halfway through cooking!. Vegetables are done when they are browned and easily pierced with a knife!. Cool them down, wrap and refrigerate until ready to do the pie!.
The Crust:
* 1-1/2 cups (7!.5 ounces) all-purpose unbleached flour
* Generous 1/4 teaspoons salt
* 1 tablespoon sugar
* 1 stick (4 ounces) cold unsalted butter, cut into chunks
* 1 large egg, beaten
* 2 to 3 tablespoons cold water
For Assembling:
* 1/2 cup vegetable broth or water
* 2 egg yolks, beaten in a small bowl
1!. Combine dry ingredients in a food processor or large bowl!. Cut in butter with rapid pulse in processor, or rub between your fingertips until butter is the size of peas!. Add the first egg and 2 tablespoons of water!. Pulse just until dough gathers into clumps, or toss with a fork until moistened!. If dry, work in another 1/2 to 1 tablespoon water!. Turn dough out on a floured board and let rest a few minutes!.
2!. Select a shallow baking dish large enough to hold the vegetables in a mound!. Measure the dish then roll out the dough so it is no more than 1/8-inch thick and at least 5 inches larger than the dish!. Put it on a foil-covered pizza pan or cookie sheet and refrigerate 30 minutes to 24 hours!.
3!. About 50 minutes before serving, preheat oven to 400°!. Butter the inside and rim of the baking dish!. Warm the vegetables in the oven!. Pour the broth or water into the baking dish then pile in the vegetables!.
4!. Turn the chilled dough over onto the vegetables, gently peeling back its foil!. Fold up and crimp the overhang of pastry to make a raised border atop the rim of the baking dish (extra pastry could be cut into decorative pieces and applied to the crust with beaten egg)!. Brush crust with beaten egg, cut a few vent holes, and bake 30 minutes, or until golden brown and crisp!. Serve hot or warm!.
==============
Cheeseburger Pie
* 2 pie crusts (15 oz refrigerator pie crusts or deep dish frozen)
* 1 ? pound lean ground beef (80/20 or higher on the lean number – the 20 is the amount of fat)
* 1 small onion (chopped fine)
* ? cup ketchup
* 1 chopped dill pickle (or a TBS of relish)
* 1/8 tsp pepper
* 1 cup shredded cheese (sharp cheddar is the best)
If using prepared pie crusts (making this dish very easy), bring the pie shells to room temperature!. This takes about 20 minutes for refrigerator crusts!. With frozen, it helps to put them in the refrigerator the night before and then it takes about the same time or a little longer depending on how cold you keep your refrigerator!.
While the pie crust is warming up, brown the hamburger in a good sized skillet!. Stir and break the meat into small crumbles!. Drain off the extra fat!.
Add the onion to the browned meat and cook until the onions are soft!. When the onion is chopped fine, this does not take long!. The onions will be soft and look kind of clear when cooked!.
Add the pickle pieces, ketchup and pepper to the meat mixture, and cook for a couple of more minutes!. Stir to get the flavors mixed together!.
Place one 9 inch pie crust in a pie dish and shape to fit with a little overhang on the edges!.Pour the meat mixture into the pie shell!. Sprinkle cheese around on top of the meat mixture evenly!.
Top off with the second pie shell and flute the edges!. In other words, just pinch the overhang together with your fingers to seal and make the edge look like a pie crust edge!. This is easier said than done!. It still tastes great even if you aren’t great at making pretty flute edges!.
Use a knife to put some air holes in the top crust!. Do not cut down into the bottom crust!. You’re just creating air vents so the steam can escape as the pie cooks!.
Bake at 450 degrees F for around 15 to 20 minutes!.
The edges of the Cheeseburger Pie may brown more than the center!. You can take strips of tin foil and cover the edges for the last ten minutes of baking, or you can pie a pie edge shield!. Pampered Chef sells a handy pie edge guard that is easy to use!.Www@FoodAQ@Com
* pastry for 2-crust pie, homemade or purchased
* 1 pound lean ground beef
* 1 tablespoon olive oil
* 1 cup chopped green onion
* 1 red bell pepper, chopped
* 1 rib celery, chopped
* 1 medium carrot, chopped
* 1 small summer squash or zucchini, chopped
* 3 tablespoons all-purpose flour
* 1/2 cup tomato sauce
* 1/2 cup grated Parmesan cheese
* 1 scant teaspoon dried leaf thyme
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 egg, mixed with 1 tablespoon of water, for glaze
PREPARATION:
If pie pastry is not pre-made, prepare pie crust; divide dough in half for top and bottom crust!. Wrap dough portions in plastic wrap; chill for about 30 minutes!. Prepare filling!. In a large skillet over medium heat, cook ground beef in olive oil until no longer pink!. Transfer beef to a bowl with slotted spoon!. Drain off excess grease, leaving a few teaspoons!. Put skillet back on medium heat; add green onion, red bell pepper, chopped celery, squash, and chopped carrot!. Cook, stirring often, until softened, about 8 to 10 minutes!. Return beef to skillet and stir in flour; stir and cook for 1 minute!. Remove from heat and stir in tomato sauce, Parmesan cheese, thyme, salt, and pepper!. Set aside while rolling dough!.
Roll half of chilled dough out on a floured surface to a circle about 12 inches in diameter; place on an ungreased baking sheet!. Spoon beef filling over the dough circle, to within 2 inches of the edge!. Roll out remaining dough to a circle about 11 inches; place over filling!. Fold edges of bottom crust circle over the top circle; pinch to seal all around!.
Brush top of beef pot pie with egg and water mixture!.
Bake beef pot pie at 400° for about 50 minutes!. Place baking sheet with beef pot pie on a rack to cool for about 5 minutes before serving!.
Beef pot pie serves 6!.
=========================
Golden Celebration Pie of Winter Vegetables
? 2004 Lynne Rossetto Kasper
Serves 8
All the orphans of the vegetable world turn into stars in this party pie!. Rutabaga, celeriac, parsnip, Brussels sprouts and turnips could each or all go into the pan, just remember to balance earthy tastes with sweet and rich ones like onion, potato, yam, or carrot!. Cut harder vegetables into smaller pieces for even cooking!.
Roast the vegetables a day or two ahead!. Warm them before baking with the crust!. The pie is good hot from the oven, or just warm!.
The Vegetables:
* 3 medium onions, cut into six chunks each
* 4 small unpeeled red-skin potatoes, halved
* 1 medium rutabaga or large turnip, peeled and cut into 1/2-inch thick pieces
* 1 pound Brussels sprouts, halved
* 1/2 small cabbage, cored and cut into 1-inch pieces
* 2 medium carrots, peeled and cut into 1/2-inch thick pieces
* 4 branches fresh thyme
* 20 fresh sage leaves
* 20 fresh basil leaves
* 2 tablespoons Balsamic vinegar (optional)
* 4 tablespoons extra-virgin olive oil
* Salt and freshly ground black pepper
* 10 cloves garlic, halved
1!. Set one oven rack high up and a second toward the bottom of the oven!. Preheat oven to 450°!. In a large bowl, toss together the vegetables, herbs, balsamic vinegar, and olive oil (enough to lightly coat them) with salt and pepper!.
2!. Spread the vegetables on two large, shallow roasting pans!. Roast about an hour, turning several times during cooking for even browning!. Switch pans' positions and add garlic to pan halfway through cooking!. Vegetables are done when they are browned and easily pierced with a knife!. Cool them down, wrap and refrigerate until ready to do the pie!.
The Crust:
* 1-1/2 cups (7!.5 ounces) all-purpose unbleached flour
* Generous 1/4 teaspoons salt
* 1 tablespoon sugar
* 1 stick (4 ounces) cold unsalted butter, cut into chunks
* 1 large egg, beaten
* 2 to 3 tablespoons cold water
For Assembling:
* 1/2 cup vegetable broth or water
* 2 egg yolks, beaten in a small bowl
1!. Combine dry ingredients in a food processor or large bowl!. Cut in butter with rapid pulse in processor, or rub between your fingertips until butter is the size of peas!. Add the first egg and 2 tablespoons of water!. Pulse just until dough gathers into clumps, or toss with a fork until moistened!. If dry, work in another 1/2 to 1 tablespoon water!. Turn dough out on a floured board and let rest a few minutes!.
2!. Select a shallow baking dish large enough to hold the vegetables in a mound!. Measure the dish then roll out the dough so it is no more than 1/8-inch thick and at least 5 inches larger than the dish!. Put it on a foil-covered pizza pan or cookie sheet and refrigerate 30 minutes to 24 hours!.
3!. About 50 minutes before serving, preheat oven to 400°!. Butter the inside and rim of the baking dish!. Warm the vegetables in the oven!. Pour the broth or water into the baking dish then pile in the vegetables!.
4!. Turn the chilled dough over onto the vegetables, gently peeling back its foil!. Fold up and crimp the overhang of pastry to make a raised border atop the rim of the baking dish (extra pastry could be cut into decorative pieces and applied to the crust with beaten egg)!. Brush crust with beaten egg, cut a few vent holes, and bake 30 minutes, or until golden brown and crisp!. Serve hot or warm!.
==============
Cheeseburger Pie
* 2 pie crusts (15 oz refrigerator pie crusts or deep dish frozen)
* 1 ? pound lean ground beef (80/20 or higher on the lean number – the 20 is the amount of fat)
* 1 small onion (chopped fine)
* ? cup ketchup
* 1 chopped dill pickle (or a TBS of relish)
* 1/8 tsp pepper
* 1 cup shredded cheese (sharp cheddar is the best)
If using prepared pie crusts (making this dish very easy), bring the pie shells to room temperature!. This takes about 20 minutes for refrigerator crusts!. With frozen, it helps to put them in the refrigerator the night before and then it takes about the same time or a little longer depending on how cold you keep your refrigerator!.
While the pie crust is warming up, brown the hamburger in a good sized skillet!. Stir and break the meat into small crumbles!. Drain off the extra fat!.
Add the onion to the browned meat and cook until the onions are soft!. When the onion is chopped fine, this does not take long!. The onions will be soft and look kind of clear when cooked!.
Add the pickle pieces, ketchup and pepper to the meat mixture, and cook for a couple of more minutes!. Stir to get the flavors mixed together!.
Place one 9 inch pie crust in a pie dish and shape to fit with a little overhang on the edges!.Pour the meat mixture into the pie shell!. Sprinkle cheese around on top of the meat mixture evenly!.
Top off with the second pie shell and flute the edges!. In other words, just pinch the overhang together with your fingers to seal and make the edge look like a pie crust edge!. This is easier said than done!. It still tastes great even if you aren’t great at making pretty flute edges!.
Use a knife to put some air holes in the top crust!. Do not cut down into the bottom crust!. You’re just creating air vents so the steam can escape as the pie cooks!.
Bake at 450 degrees F for around 15 to 20 minutes!.
The edges of the Cheeseburger Pie may brown more than the center!. You can take strips of tin foil and cover the edges for the last ten minutes of baking, or you can pie a pie edge shield!. Pampered Chef sells a handy pie edge guard that is easy to use!.Www@FoodAQ@Com
1 16oz Can of Mixed Vegetables drained
1 10oz Can of Mushroom soup or Cream of Chicken Soup
? can Milk (use the empty soup can)
2 Boiled / Baked, Chopped Boneless Skinless Chicken Breasts
Preparation
Preheat the oven to 425 degrees Fahrenheit
In a medium size bowl, mix together the mixed vegetables, the soup and the milk until mixed well!. Then add the Chicken and mix some more!.
Follow directions on the Piecrust box to make both the top and bottom crusts!. Form them to the size of a rectangular glass-baking dish!.
In the rectangular glass baking dish, lay down the bottom piecrust!. Make sure it lines the sides of the dish as well!.
Pour the Chicken mixture into the bottom crust and spread over evenly!.
Put the top crust over the mixture and cut away the excess dough!.
Bake at 425 for 45-50 mins until crust is golden brown!.
Let sit for 10 mins and serve!. Be careful! The filling is very very hot and sometimes is a little runny!.Www@FoodAQ@Com
1 10oz Can of Mushroom soup or Cream of Chicken Soup
? can Milk (use the empty soup can)
2 Boiled / Baked, Chopped Boneless Skinless Chicken Breasts
Preparation
Preheat the oven to 425 degrees Fahrenheit
In a medium size bowl, mix together the mixed vegetables, the soup and the milk until mixed well!. Then add the Chicken and mix some more!.
Follow directions on the Piecrust box to make both the top and bottom crusts!. Form them to the size of a rectangular glass-baking dish!.
In the rectangular glass baking dish, lay down the bottom piecrust!. Make sure it lines the sides of the dish as well!.
Pour the Chicken mixture into the bottom crust and spread over evenly!.
Put the top crust over the mixture and cut away the excess dough!.
Bake at 425 for 45-50 mins until crust is golden brown!.
Let sit for 10 mins and serve!. Be careful! The filling is very very hot and sometimes is a little runny!.Www@FoodAQ@Com
Actually you can use ground or cubed beef or chicken!. To make a Shepards Pie or Pot Pie, cubed beef or chicken is better!. To make an Enchilada or Tamale pie, ground beef or turkey is preferred!. Here is a nice recipe or two:
Enchilada Pie:
6 cups crushed tortilla chips
1 lb ground beef
1 tsp garlic powder
1 can refried beans
1/3 cup bottled picante sauce
1 onion, chopped
1 can red enchilada sauce
4 cups shredded cheddar cheese
2 cups jack cheese
1 cup salsa
Saute onion, ground beef and garlic together until cooked thru!. Add salsa, 1 tsp salt, picante sauce, refried beans, and cook for 10 minutes!. Layer 1 cup crushed chips in prepared pan, top with 1/2 of the meat mixture, 1/2 of the cheese, and 3 cups chips!. Repeat with 1/2 of meat, 1/2 of the cheese and remaining chips!. Sprinkle with jack cheese, cover and bake for 1 hour, or until hot and bubblinb!.
Shepards Pie:
2 lbs!. top sirloin, cut into cubes and seasoned with salt and pepper
1 T olive oil
1 onion, chopped
2 cloves garlic
1 package frozen mixed or stewing veges
2 jars roast beef gravey
1 T kosher salt
1/2 tsp fresh ground pepper
3 cups mashed potatos
1 cup shredded cheddar cheese
Season meat with salt and pepper, saute with onion in hot oil until browned on all sides!. Add minced garlic!. Add beef gravey and veges!. Add salt and pepper!. Cook until heated thru!. Place in baking dish and top with mashed potatos!. Dot with butter and sprinkle with cheese!. Cover and bake until bubbling!.Www@FoodAQ@Com
Enchilada Pie:
6 cups crushed tortilla chips
1 lb ground beef
1 tsp garlic powder
1 can refried beans
1/3 cup bottled picante sauce
1 onion, chopped
1 can red enchilada sauce
4 cups shredded cheddar cheese
2 cups jack cheese
1 cup salsa
Saute onion, ground beef and garlic together until cooked thru!. Add salsa, 1 tsp salt, picante sauce, refried beans, and cook for 10 minutes!. Layer 1 cup crushed chips in prepared pan, top with 1/2 of the meat mixture, 1/2 of the cheese, and 3 cups chips!. Repeat with 1/2 of meat, 1/2 of the cheese and remaining chips!. Sprinkle with jack cheese, cover and bake for 1 hour, or until hot and bubblinb!.
Shepards Pie:
2 lbs!. top sirloin, cut into cubes and seasoned with salt and pepper
1 T olive oil
1 onion, chopped
2 cloves garlic
1 package frozen mixed or stewing veges
2 jars roast beef gravey
1 T kosher salt
1/2 tsp fresh ground pepper
3 cups mashed potatos
1 cup shredded cheddar cheese
Season meat with salt and pepper, saute with onion in hot oil until browned on all sides!. Add minced garlic!. Add beef gravey and veges!. Add salt and pepper!. Cook until heated thru!. Place in baking dish and top with mashed potatos!. Dot with butter and sprinkle with cheese!. Cover and bake until bubbling!.Www@FoodAQ@Com
I would always go with corned beef and potato!. One standard tin of corned beef, plus 1lb of potatoes cooked and mashed with plenty of seasoning and some milk!. Chop a large onion and soften it in oil in the frying pan, add to the mash!. Cut the CB into chunks and mix it all up!. I also add a good splash of Worcester sauce, and a small tin of baked beans!. If you make a steak pie, buy braising steak and brown the meat in a pan, then add about an ounce of well seasoned flour and give it a good stir!. Add some stock made from a beef cube and cook the steak for at least an hour in a pan or in the oven before allowing it to cool, then use it to fill the pie!. Add onion and carrot if you like, and it's nice with a splash of ale, such as Marston's Pedigree, or some red wine!.Www@FoodAQ@Com
Blue Cheese Walnut Tart
1 (9”) tart or pie shell, blind-baked about 15 min!.
1? cups chopped walnuts, toasted
1 Tbsp!. butter
1 Tbsp!. EVOO
1 cups chopped onion
1 cup chopped leek, white and light green only
3-finger pinch koseher salt
3 large eggs
? cups heavy cream
1 cup blue cheese crumbles
1!. Preheat the oven to 400°F (200°C)!.
2!. Scatter the walnuts evenly over the bottom of the prebaked tart shell!.
3!. Heat butter and EVOO over med heat!. Add onions, leeks, and salt, sauteeing until veggies are tender!. Remove from heat, let cool slightly!.
4!. Place the eggs in the bowl and whisk well!. Add the heavy cream and whisk until smooth!. Add blue cheese into the egg/cream mixture and mix w/ a rubber spatula!. Add onion/leek mixture, and mix well!.
5!. Pour the egg mixture into the tart shell, filling almost to the top!. Level out chunks of blue cheese, veggies, adn walnuts as needed!. Bake for 25-30 minutes until the top is light browned and the custard has puffed up!. The tart will collapse as it cools!. Serve warm!.
--my own invention, inspired by a Leite's Culinaria!.com recipeWww@FoodAQ@Com
1 (9”) tart or pie shell, blind-baked about 15 min!.
1? cups chopped walnuts, toasted
1 Tbsp!. butter
1 Tbsp!. EVOO
1 cups chopped onion
1 cup chopped leek, white and light green only
3-finger pinch koseher salt
3 large eggs
? cups heavy cream
1 cup blue cheese crumbles
1!. Preheat the oven to 400°F (200°C)!.
2!. Scatter the walnuts evenly over the bottom of the prebaked tart shell!.
3!. Heat butter and EVOO over med heat!. Add onions, leeks, and salt, sauteeing until veggies are tender!. Remove from heat, let cool slightly!.
4!. Place the eggs in the bowl and whisk well!. Add the heavy cream and whisk until smooth!. Add blue cheese into the egg/cream mixture and mix w/ a rubber spatula!. Add onion/leek mixture, and mix well!.
5!. Pour the egg mixture into the tart shell, filling almost to the top!. Level out chunks of blue cheese, veggies, adn walnuts as needed!. Bake for 25-30 minutes until the top is light browned and the custard has puffed up!. The tart will collapse as it cools!. Serve warm!.
--my own invention, inspired by a Leite's Culinaria!.com recipeWww@FoodAQ@Com
ground meat or cubed is OK, as long as the cubes are small!.
Can substitute the cooked/leftover beef for ground pork and ground beef!.
Good Old Meat Pie
http://allrecipes!.com/Recipe/Good-Old-Me!.!.!.
Savory Meat Pie
http://allrecipes!.com/Recipe/Savory-Meat!.!.!.
Upside Down Pizza
http://allrecipes!.com/Recipe/Upside-Down!.!.!.Www@FoodAQ@Com
Can substitute the cooked/leftover beef for ground pork and ground beef!.
Good Old Meat Pie
http://allrecipes!.com/Recipe/Good-Old-Me!.!.!.
Savory Meat Pie
http://allrecipes!.com/Recipe/Savory-Meat!.!.!.
Upside Down Pizza
http://allrecipes!.com/Recipe/Upside-Down!.!.!.Www@FoodAQ@Com
Go to google and type in "chicken pot pie" and you'll get a thousand recipes!. Hope this helps!.Www@FoodAQ@Com