HAPPY British Pie Week! Rooster, veggie or fruity – who doesn’t love a superb pie? They are often made upfront and popped within the freezer able to prepare dinner everytime you want them.
My cottage pie recipe with its mashed potato topping and my rooster tikka pie with puff pastry topping are each scrumptious. My high tip for this week is to freeze pie fillings flat in a bag, with the topping separate – this protects an enormous quantity of area, quite than freezing the pie absolutely assembled in a big dish.
Prep time: 20 minutes
Prepare dinner time: 35 minutes
- 2tbsp oil
- 115g frozen diced onion
- 70g frozen diced carrots
- 500g lean beef mince
- 1 beef inventory dice
- 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 70g sliced mushrooms
- 2 x 425g packets pre-made mash
Warmth the oil in a saucepan over a medium warmth. Fry the onion and carrots till gentle. Add the minced beef and prepare dinner till simply brown. Crumble within the dry inventory dice, then add the tomatoes and tomato puree. Combine properly. Tip the mushrooms into the pan and blend. Prepare dinner for round 10 minutes, including a splash of boiling water if it seems to be a bit of thick.
Pour the pie filling right into a heatproof dish and crumble over the ready-made mash topping.
When cool, it’s prepared for the freezer.
Able to freeze:
For a big freezer: Freeze in a heatproof dish with a lid. For a small freezer: Switch the pie filling to a freezer bag and freeze flat (with out the mash topping). Simply keep in mind to purchase your ready-made mash on the week you intend to eat it.
Able to prepare dinner:
Defrost the pie within the fridge in a single day. If it’s already in a heatproof dish, take away the lid and warmth within the oven at 200C/180C fan/fuel mark 6 for 30-40 minutes till piping scorching all by way of. If the pie was frozen in a freezer bag, empty the filling right into a heatproof dish, high with the mash and warmth as above.
Rooster tikka pie
Prep time: quarter-hour
Prepare dinner time: 35 minutes
- 1 tbsp oil
- 115g frozen diced onions
- 280g frozen sliced peppers
- 2 heaped tbsp korma spice paste
- 4 rooster breasts, diced
- 120ml crème fraiche
- 120ml double cream
- 240ml rooster inventory (made utilizing 1 inventory dice)
- 1tbsp mango chutney (elective)
- 375g pack ready-roll puff pastry
Warmth the oil in a big frying pan. Add the onions and peppers and soften for five minutes.
Then add the korma paste. Tip the diced rooster into the frying pan and prepare dinner, stirring to mix, for 8 minutes on a medium warmth till the rooster is cooked by way of.
Stir in crème fraiche, cream and inventory, and prepare dinner for an additional 5-6 minutes till sauce is easy.
Take away from the warmth and add the elective mango chutney and salt and pepper to style.
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Ready to freeze:
Once cooled completely put the mix in a labelled reusable freezer bag. Keep your packet of puff pastry next to it in the freezer so it is easily accessed when needed.
Ready to eat:
Defrost pie mix and pastry. Then put the mix into a saucepan and heat until piping hot. Put the pie mix into an ovenproof dish and cover with the pastry. Brush top of the pastry with a little milk for a golden crust. Cook at 190C/170 fan/ gas mark 5 for around 35 minutes.
- The Batch Lady: Healthy Family Favourites (£20, HQ) is out now. Also see The Batch Lady Meal Planner (HQ, £9.99).