I am big fan of Pie´s, as you can vary with them so much. One most important thing is to make great base where you can add almost anything, sweet or sauer.
So how to do a crust.. You can by it.. or just make it at home it is not difficult.
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| this is how nice and soft your pastry should look like |
I used just old recipe I have had forever, ( can´t remember where have I got it)
Here it is for your your comfort!
All you need is:
125g plain flour
Pinch of Salt
55g Butter, cubed
30-45ml/ 2-3tbsp cold water. (you may use more if pastry is "flaking and crumbling" But be careful not to add too much.. One spoonful is much in this pastry!
Put the flour and salt in to a large bowl and add cubes of butter
use your fingertips to rub the butter into flour until you have mixture that resembles coarse breadcrums with no large lumps of butter remaining.
Try to work quickly so that it does not become greasy.
I placed whole crumble to my pie dish, and flattened it there with my fingers.. Mary Berry would have cried if she would have seen me.. but I wanted to have rustic edgy feeling to my pie, it suppose to be country pie and nothing fancy.
When I have lined my tin, I used knife to clear the edges so that it looks nice in the end.
Be careful not to leave the pastry too thick, it is not what you want and it is surprisingly strong and holds a whole pie together. Ideal is about 3-4mm crumble.. or thinner if you have good eye.. That is why most of the people roll the pastry.. (I am not like most though).
When I am done with pastry comes my favorite part.. Filling!
I am going to have onions, chicken, basil, with cheese sause.. it will be delicious!
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| I often collect things I need in to one place before I start |
For the filling you need:
1 Large handfull of basil (see the picture)
6 Small size onions (again see the picture)
500g Chicken in small peaces.
For the cheese filling I used 3 old peaces of cheese, and 5 dairylea cheese trianles (in Finland we would use Koskenlaskija Cheese) , you can really use what ever you have in your cupboards, this is great way of using left overs.
Grate all the cheeses, and add them to little pan where you add 5dl milk and let all the cheeses melt in there to create even nice creamy sause. Let the sause cool down as you must mix whole thing with eggs and if cheese sause is too hot eggs will boil and you ruin your cheese filling..
Then take a 4 fresh eggs and whisk them so that they become nice and foamy.
Mixx eggs and cheese sause together.
Pour this Cheese & Egg filing on top of the fillings you already have in your tin.
I used tomatos on top just asa decoration and finished it with tiny bit of grated cheese to create nice color and crusty top to my pie.
Bake whole thing in oven in 180c for a 40min.
(if top is starting to get too deep golden brown, you may lower the temperature, it depend quite a lot about your owen.)
Take a look at pictures they may give you some explanations to your questions!
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| Onions already in a tin, and cook (ea.Me) got a glass Rose wine! |
Chicken must be in small peaces so that when you cut your pie later on they are easy to cut within.
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| Chicken was cooked before adding it to pie! |
This mount of basil may feel much but aroma soften in owen so feel free to use as much as you like!
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| Onions, Chicken, and Basil already in tin! |
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| I whisk the eggs and cheese sause before pouring them in to tin |
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| I used tomato just for the decoration |
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| ...and in last minute added some grated cheese on top of everything! |
My pie might have been in the oven little too long, but I still like it.
I rather have something little over cooked than raw..
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| Crust came out nice and rustic as well |
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| You may serve you pie with, what else than: More basil! |
Hope you enjoy your pie!
