PIE
Page 32
2 cloves Garlic
½ cup White Wine
1 cup Half-and-Half
½ cup Parmesan, grated
4 tablespoons Flour
4 tablespoons Butter
1½ teaspoons Old Bay Seasoning
½ teaspoon Salt
1 Egg White
Directions:-
Pre-heat the oven to 350 degrees.
Roll out 1 portion of pie crust dough and transfer onto a pie plate.
Melt butter in a large saucepan and add mushrooms, garlic, salt and old bay seasoning, cook for about 8-10 minutes, stirring to combine all ingredients together.
Next, sprinkle flour in and coat all ingredients in flour.
Gradually pour in wine, about 1 tablespoon at a time, whisking to combine well.
Gradually add half-and-half, also 1 tablespoon at a time, whisking to combine.
Stir in parmesan, onions and peas, mix well, and then add shrimps.
Pour filling into the prepared pie crust and spread evenly.
Roll out the other portion of pie crust and carefully place over the filling, pressing the sides to seal.
Brush the top crust generously with egg wash and cut 4-5 slits on the top.
Pop pie into the oven to bake for 40-45 minutes.
Let pie stand for 15 minutes before serving.
Nutrition Information per Serving: Total calories 505g, protein 25.6g, total fat 29g, total carbohydrates 32g, cholesterol 169mg, sodium 869mg
Scallops and Tuna Shepherd’s Pie
Delicious scallop and tuna filling in a shepherd’s pie with savory mashed potato topping. Everyone will fall in love with this!
Serves 8
40 minutes
Ingredients:-
1 cup Scallops
1 can Albacore Tuna
4 Carrots, chopped
1 rib Celery, cut into thin slices
1 Yellow Onion, chopped
1 Shallot, cut into slices
1 Leek, chopped
¾ cup Vegetable Broth
¾ cup Milk
¼ cup White Wine
3 tablespoons Flour
1 Bay Leaf
¼ teaspoon Garlic Powder
2 teaspoons fresh Thyme, chopped
1 teaspoon Salt
¼ teaspoon Black Pepper
For the Potato Topping:
1½ pounds Yukon Gold Potatoes, cut into thick slices
1oz Parmesan, grated
¼ cup Panko
3oz Cream Cheese, softened
1 teaspoon Salt
½ teaspoon Garlic Powder
Directions:-
Pre-heat the oven to 350 degrees.
Bring a medium pot of water to the boil with ½ teaspoon of salt and add potatoes. Bring the heat down to let water simmer and cook for 15-20 minutes.
Transfer potatoes out onto a medium bowl and smash with a potato masher. Stir in ¼ cup cooking liquid, garlic powder, ½ teaspoon salt and cream cheese. Set aside for now while you prepare the pie filling.
Heat up 1 tablespoon olive oil in a large pot and cook onion, for about 20 minutes to brown it thoroughly.
Add shallot, leek and garlic powder and cook for another 1 minute.
Stir in flour and salt, combining all ingredients well with a spatula, cook for about 3 minutes.
Gradually pout broth in and let mixture simmer, cooking for 5 minutes.
In the meantime, place carrots in a microwave-safe dish together with 1 tablespoon water and heat on high for 1 minute. Drain the dish of water.
Back to the pot simmering on the stovetop – stir in bay leaf, thyme, wine, carrots and celery, combine everything well.
Pour in milk, tuna, scallops and black pepper and let the mixture cook for another 3-5 minutes, seasoning with salt and pepper to taste.
Take the pot off the heat and fish out bay leaf.
Pour mixture into a casserole dish and spread prepared mashed potato topping over the top evenly.
Pop into the pre-heated oven and bake for 20 minutes.
While waiting for the pie to cook, mix together parmesan and panko in a small bowl and then set aside.
When the pie is done at the end of 20 minutes, heat up the broiler and top pie with cheese and panko mixture.
Pop under the broiler for 4 minutes so that the cheese and panko turns a golden brown color.
Nutrition Information per Serving: Total calories 322g, protein 24g, total fat 8g, total carbohydrates 38.5g, cholesterol 48mg, sodium 965mg
New England Salmon Pie
A gorgeous classic New England salmon pie comes together with the simplest of ingredients and is packed with maximum flavor.
Serves 6-8
55 minutes
Ingredients:-
2 Pie Crusts
1 can (14.5oz) Salmon
1 Onion, finely chopped
3½ cups Mashed Potatoes, warmed
1/3 cup Milk
1 Egg + 1 tablespoon Water
2 tablespoon fresh Parsley, finely chopped
½ teaspoon Celery Seed
½ teaspoon Garlic Powder
½ teaspoon Salt
¼ teaspoon White Pepper
Directions:-
Pre-heat the oven to 350 degrees.
Combine potatoes, onion, milk, celery seed, garlic powder, salt and pepper in a medium bowl.
Add salmon and parsley into the potato mixture, stir well to mix thoroughly.
Roll out 1 portion pie crust dough and transfer onto a pie plate.
Spoon pie filling into the prepared pie crust.
Roll out the other portion of pie crust and gently place over the pie filling, trimming at the edges and seal.
Using a sharp knife, cut 4-5 slits into the top crust and brush a generous amount of egg wash over.
Pop pie into the oven to bake for 40-45 minutes.
Nutrition Information per Serving: Total calories 413g, protein 16.6g, total fat 20.8g, total carbohydrates 40.6g, cholesterol 46mg, sodium 668mg
Crawfish Pie
The crawfish pie is a popular favorite in New Orleans and now you can whip it up easily right in your own kitchen with this simple recipe for authentic and delicious crawfish pie.
Serves 6
1 hour 30 minutes
Ingredients:-
1 Pie Crust
1 pound Crawfish Tails
1 cup Onion, chopped
½ cup Green Bell Pepper, chopped
½ cup Celery, chopped
½ cup Tomatoes, chopped
4 tablespoons Butter
2 tablespoons Parsley, chopped
2 tablespoons Flour
1 cup Water
1½ teaspoons Salt
½ teaspoon Cayenne
¼ teaspoon Black Pepper
Directions:-
Pre-heat the oven to 400 degrees.
Melt butter in a skillet and add onion, bell peppers, celery, cayenne, salt and pepper, cooking for 8-10 minutes.
Stir in tomatoes and cook for another 6 minutes.
Add crawfish tails and parsley, cooking for an additional 4 minutes.
Whisk flour together with the water and stir mixture into the hot mixture.
Continue stirring until the mixture has thickened and then take skillet off the heat immediately.
Let the mixture cool at room temperature for 30 minutes.
Roll out pie crust dough and transfer onto a pie plate, trimming off any excess at the edges and crimp.
Spoon crawfish filling into the prepared pie crust and pop pie into the oven to bake for 45 minutes.
Nutrition Information per Serving: Total calories 266g, protein 11.8g, total fat 14g, total carbohydrates 23.5g, cholesterol 93mg, sodium 712mg
Lobster Bisque Pot Pie
This is the combination of 2 of the most delicious foods in the world – lobster bisque and pie. You will fall in love with these pots of goodness!
Serves 4-6
1 hour
Ingredients:-
2 sheets Puff Pastry
4 Lobster Tails, removed from the shells
1 cup Yukon Gold Potatoes, chopped
½ cup Carrots, cut into slices
1 Sweet Onion, diced
2 ears fresh Corn, kernels cut off the cob
3 cups Seafood Stock
1 cup Cream
¾ cup Dry Sherry
3 tablespoons unsalted Butter
3 tablespoons All-Purpose Flour
2 tablespoons Tomato Paste
½ teaspoon Salt
½ teaspoon Pepper
Directions:-
Pre-heat the oven to 425 degrees and lightly grease the inside of 4 x 2-inch ramekins, set aside.
Heat up 1 tablespoon olive oil in a saucepan and add carrots, potatoes and stock. Cook for about 8-10 minutes. Transfer vegetables out into a bowl with a slotted spoon and reserve the cooking liquid.
Heat up a stockpot with butter and 1 tablespoon olive oil. Place lobster tails into the hot oil and cook for a quick 2 minutes before transferring out into a plate, set aside.
Add onions and thyme and cook for another 5 minutes, stirring to mix into the butter.
Sprinkle flour into the stockpot and whisk to create a roux, cooking for 5 minutes until the roux has turned a golden brown in color.
Stir in tomato paste and cook for another 1 minute.
Pour sherry in and let mixture simmer until only half the original amount of sherry is left.
Gradually pour reserved stock in, stirring all the time, and then add potatoes, carrots and corn. Let the mixture come to a simmer.
Return lobster back into the stockpot and stir in cream. Season with salt and pepper to taste.
Take mixture off the heat and transfer into greased ramekins.
Cut up puff pastry so that it fits over the tops of the ramekins and gently place over the pie filling.
Brush generously with the egg wash mixture.
Bake for 25 to 30 minutes.
Nutrition Information per Serving: Total calories 720g, protein 32g, total fat 38.9g, total carbohydrates 51g, cholesterol 189mg, sodium 945mg
Curried Fish Pie
This is the combination of 2 of the most delicious foods in the world – lobster bisque and pie. You will fall in love with these pots of goodness!
Serves 4-6
50 minutes
Ingredients:-
1 Salmon Fillet, cut into chunks
1 Cod Fillet, cut into chunks
6 Shrimps, roughly chopped
2½ pounds cooked Potatoes
4 Tomatoes, roughly chopped
2 Hard-Boiled Eggs, cut into quarters
For the Temper:
4 tablespoons Groundnut Oil
4 cloves Garlic, cut into thin slices
1½ teaspoons Black Mustard Seeds
1 tablespoon dried Curry Leaves
For the Sauce:
¾ cup Baby Spinach
2 Onion, finely chopped
1 tablespoon fresh Ginger, grated
1 can (13.5oz) Coconut Milk
1½ teaspoons ground Turmeric
1½ teaspoons Fenugreek Seeds
Zest of ½ Lemon
Juice of ½ Lemon
Directions:-
Pre-heat the oven to 350 degrees.
Start by making with temper: in a deep skillet, heat up oil and throw in curry leaves, mustard seeds and garlic, cooking for 5 minutes. Transfer half of the temper out onto a bowl and set aside.
Add onions, turmeric, fenugreek seeds and ginger into the skillet with the rest of the temper and cook for another 4-5 minutes.
Stir in coconut milk, spinach, lemon zest and lemon juice and let mixture come to a simmer, cooking for another 3 minutes or until the mixture has thickened.
Pour mixture into a deep baking dish and let cool at room temperature.
Sprinkle salt and pepper over the tomatoes to season and layer over the curry sauce in the baking dish.
Next, place fish chunks over the layer of tomatoes followed by the chopped shrimps.
Assemble the egg quarters over the seafood layers.
Combine cooked potatoes with 2 tablespoon butter and about ¼ cup milk, and smash with a potato masher until mixture is creamy.
Spoon mashed potatoes over the pie filling and spread out evenly.
Pop into the pre-heated oven to bake for 40 minutes.
To serve, sprinkle temper over the top of the pie.
Nutrition Information per Serving: Total calories 409g, protein 19g, total fat 19.7g, total carbohydrates 42.9g, cholesterol 114mg, sodium 987mg
Oyster and Bacon Pot Pie
The delicious combination of bacon and oysters come together to make an absolutely scrumptious filling for these little pots of happiness.
Serves 6
1 hour 50 minutes
Ingredients:-
1 sheet Puff Pastry
1 quart fresh Oysters, shucked
4 strips cooked Bacon, diced
1 rib Celery, chopped
1 Jalapeno, finely chopped
1 cup Button Mushrooms, cut into thin slices
6 Green Onions, cut into slices
1 clove Garlic, finely chopped
¾ cup Heavy Cream
2/3 cup All-Purpose Flour
¼ cup White Wine
3 tablespoons Butter
2 tablespoons Lemon Juice
1 teaspoon Old Bay Seasoning
¼ teaspoon Salt
¼ teaspoon Red Pepper Flakes
¼ teaspoon fresh Nutmeg, grated
1 Egg
Directions:-
Pre-heat the oven to 400 degrees and lightly grease the inside of 6 x 12-oz ramekins. Set aside.
Drain oysters and reserve 1½ cups of the liquid.
In a Dutch oven heated with butter over the stove, cook jalapeno, celery, green onions and mushrooms for about 4-5 minutes
Stir in lemon juice and garlic, cooking for another 1 minute.
Pour wine in and let mixture come to a simmer for 2 minutes.
Stir in flour, whisking all the time, and cook for another 1 minute.
Add cream, all seasonings and reserved oyster liquid, stirring well to combine. Let mixture come to a boil and cook for another 2 minutes before taking off the heat.
Add oysters and cooked bacon, combine well.
Pour filling into greased ramekins.
Cut puff pastry into 6 circles large enough to cover the ramekins. Gently place pastry circles over the tops of the ramekins.
Brush generously with egg wash and pop into the oven to bake for 30-35 minutes.
Nutrition Information per Serving: Total calories 485g, protein 11g, total fat 33.8g, total carbohydrates 32.6g, cholesterol 77mg, sodium 664mg
Salmon Filo Pie
This delectable salmon filo pie is fantastic to enjoy for lunch, brunch or tea!
Serves 4
1 hour
Ingredients:-
1 pack Filo Pastry
¾ cup cooked Salmon
2 Courgettes, roughly chopped
3 Leeks, roughly chopped
½ cup Feta, crumbled
2 tablespoon Parmesan, grated
3 Eggs
2 sprigs Thyme
Directions:-
Pre-heat the oven to 350 degrees.
Heat up a large skillet with 2 tablespoons olive oil and cook leeks and courgette for 30 minutes to soften. Transfer out onto a plate and let cool for 10 minutes.
Using a fork, gently flake the cooked salmon and add it into the leek and courgette mixture.
Stir in feta and eggs, mix thoroughly.
Place the filo pastry into a over-proof dish, overlapping and let it hang out the edges of the dish. Brush olive oil over the sheets.
Pour pie filling into the dish over the filo pastry before folding in the hanging filo pastry to cover. Brush more olive oil over the top of the pastry and sprinkle parmesan over.
Pop into the oven to bake for 45-50 minutes.
Nutrition Information per Serving: Total calories 329
g, protein 23g, total fat 34.5g, total carbohydrates 41.9g, cholesterol 162mg, sodium 456mg
Leek and Broccoli Fish Pie
An exquisite and absolutely delicious pie that is perfect to serve up at your next dinner party to impress all your guests!
Serves 4
30 minutes
Ingredients:-
1½ pounds any type of Firm White Fish, cut into chunks
1¼ cups Broccoli Florets, cut into bite-sized pieces
2 Leeks, cut into thin slices
2 cloves Garlic, smashed
1 cup Sour Cream
½ cup unsalted Butter, melted
¾ cup Sourdough Breadcrumbs
¼ cup Tarragon Leaves, roughly chopped
½ cup Water
2 tablespoons Dijon Mustard
1 tablespoon All-Purpose Flour
1 teaspoon Sea Salt
½ teaspoon Black Pepper
Directions:-
Pre-heat the oven to 400 degrees.
Combine breadcrumbs, half of tarragon, half of the butter, salt and pepper in a bowl, mix well and then transfer onto a baking tray and bake for 10 minutes.
In the meantime, heat up the rest of the butter in an ovenproof skillet and cook for leek, broccoli and garlic, cooking for 4-5 minutes.
Toss the fish together with the flour, salt and pepper and add into the skillet together with the rest of the tarragon, sour cream, mustard and water. Combine well.
Pour breadcrumbs over the filling and pop into the oven to bake for another 10 minutes.
Nutrition Information per Serving: Total calories 643g, protein 46g, total fat 38g, total carbohydrates 28.7g, cholesterol 180mg, sodium 950mg
Fish and Fennel Pie