Venison & Mushroom Pie

We were blessed to have some really good quality wild venison to cook this week. The first night we cooked a truly fabulous Annabel Langbein recipe, serving the fillets on ginger mashed kumara, with a sweet red wine and balsamic sauce. It really was sensational, partly down to the tender quality and flavour of the meat, as well as the accompaniments of course. 

But tonight I had the challenge of using the rest of the meat to create a pie (Hubby's orders. But who doesn't like pie right?). The challenge was, that the meat was from the eye fillet, so exceptionally tender and only requiring quick cooking. 

Pies are traditionally a dish that are suited to a tougher cut of meat. This recipe explains how to cook it using a high quality cut of meat. However if you had stewing steak then you'd simply rearrange the order, brown the meat first, and simmer it in the gravy for at least 40 minutes till it's tender, before cooling and using as a pie filling. 

One of my tips with pies is to cool the filling first. It doesn't have to be fridge cold (though you could prepare the filling a day in advance), but you certainly do not want it hot. It would cause the pastry to melt a little which you don't want to happen prior to going into the oven. Also, a HOT oven, so make sure to preheat first. 

Ingredients (Serves 4-6 with sides): 

• 2 tbsp olive oil
• 400g venison fillets, roughly chopped
• 2 tbsp flour 
• salt and pepper
• 1/4 c red wine  
• 2 tbsp olive oil
• 50g butter
• 200g mushrooms, roughly chopped
• 1 cup diced pumpkin
• 1 tbsp dried thyme (or 1/4c of fresh thyme) 
• 2 tbsp flour
• 1 cup of beef stock
• 1 tbsp balsamic vinegar
• 2 sheets of butter puff pastry*
• 1/2 cup frozen peas

Toss the chopped meat in the first measure of flour, seasoned with salt and pepper. 

Heat 2 tbsp oil in a large frying pan. Lightly brown the meat in batches and set aside in a bowl. 

Once the meat is browned, reduce the heat to low and use the wine to de-glaze the pan. Stirring until all of the bits have been removed from the bottom of the pan, and the wine has significantly reduced. Pour this over top of the meat and set aside. 

Heat the oil and half of the butter in a large frying pan. Add the mushrooms and pumpkin and saute for 5-10 minutes until mushrooms are softened. 

Add the garlic, additional butter, and thyme, and stir till the butter has melted. Sprinkle over the flour and stir to coat. 

Gradually add the hot beef stock to the pan (if using a cheaper cut of meat return it to the pan now to stew in the gravy), stirring constantly and allow the sauce to thicken. 

Once thickened, remove from the heat and allow to cool to room temperature (if using a fillet cut of meat stir it into the gravy once cooled). 

Preheat the oven to 190*C fanbake (210*C bake). 

Butter a 22cm pie dish and line the base with the thawed pastry. Cutting to fit. 

Spoon the cooled filling into the base and sprinkle with 1/2 a cup of frozen peas. 

Use the remaining pastry to cover the top. If you don't have enough a rustic lattice top will do the trick (I like my pies to be rustic and somewhat freeform). If you do fully cover the top, be sure to prick a few holes in the top to allow it to steam. 

Bake for 40 minutes till the centre is hot.  

Remove from the oven and sit for 10 mins before cutting. 

Serve with roasted potatoes and steamed veggies or salads. 

* Many store bought pastries are made with vegetable fat (often palm oil), check the ingredients and if possible it's worth spending the few extra dollars for butter puff pastry. 

Family Mince and Cheese Pie

 It might nearly be spring, but the weather is still pretty wet and cold, so comforting warming food is just what we need. I got the inspiration for this recipe when a friend of mine was telling me about the steak and ale pie she was making; I of course didn't have any steak in the fridge, but decided to make a pie using the things I already had on hand. I always keep a block of puff pastry in the freezer (ideal for whipping up mini quiches like these B&E Mini Pies for a picnic lunch or unexpected guests), and usually a packet of mince too. 

I wanted this to be really hearty, packed with meat and flavour and not like one of those 'disappointment  pies' you've probably picked up from a pie warmer, where the pastry is dense and there is more gravy than meat. I kept the cheese on the light side too, just enough for a flavour kick without overwhelming which is already a (let's be honest) indulgent meal. I used water and stock cubes, however if you wanted more of that ale flavour, just sub the water for beer, and dissolve the stock cubes straight in the pan. The mince mixture freezes well, as would the cooked pies. You could also use Texas muffin pans to make individual pies, I did consider doing this, but for me, cooking should be easy, and if I'm frank, I couldn't be faffed mucking around with rolling out loads of mini pie cases. 

Ingredients (serves 4-6):

• 500 grams premium beef mince
• 1 tbsp dried thyme
• pinch chilli flakes
• 1 tsp ground black pepper
• 2 bay leaves
• 1 onion
• 2 carrots
• 2 cloves garlic 
• 2 beef stock cubes 
• 300 ml boiling water
• 2 tbsp flour 
• 2 tbsp BBQ sauce 
• 300 grams puff pastry, thawed
• 100 grams of tasty cheese, sliced roughly 

In a large saucepan brown mince on a medium to low heat. I don't add any oil, instead let the moisture from the meat do it's thing. Use a wooden spoon to break up any clumps. 

Peel onions, carrots, and garlic and use a food processor to chop finely. This helps it meld into the sauce. Add this to the browned meat, along with thyme, chilli flakes, pepper, and bay leaves. Reduce heat to low, and cook stirring for another few minutes. 

Mix the beef stock cubes with the boiling water. Sprinkle the flour over the mince and stir in, then add the stock and BBQ sauce. Let simmer for another 5-10 minutes till the liquid has reduced and thickened. 

Set aside to cool completely. This part can be done a day ahead if you wish. 

Oil a pie dish, and preheat your oven to 190 degrees celsius. Roll two thirds of your pastry to fit the pie dishes base and sides. Remove the bay leaves from the mince mixture and fill it into the pie dish. Crumble the slices of cheese over the mince. Roll the remaining pastry to fit the top of the pie dish. Crimp the edges together with your fingers to seal the pie. Prick the top to allow steam to escape. 

Bake for 25 minutes till golden and the filling is hot. 

Allow to cool for 5 minutes before slicing and serving.  

Chicken and Mushroom Pie

Leftover roast chicken makes a great easy pie filling, which is perfect for these colder nights that we have been getting lately. A simple addition of a mushroom gravy and puff pastry turns your leftover chicken into this gluttonously satisfying meal. 

Ingredients (Serves 4 - 6)

• 400g puff pastry 
• 2 -3 cups of leftover roasted chicken, shredded (approx 2 chicken breasts) 
• 2 cups thickly sliced mushrooms
• 1 tbsp olive oil/butter
• 1 small onion, finely chopped
• 1 clove crushed garlic
• 1 tsp dried time
• 2 bay leaves
• 1 small carrot, finely diced
• 1 small parsnip, finely diced
• 1 tbsp cornflour 
• 1 cup of chicken stock (salt reduced if possible)  

Finely dice the onion, carrot and parsnip (approx 5 mm, you don't want to notice them in the pie).  

In a frying pan, heat the butter or oil on a medium - low heat, and add onion and garlic, saute gently for a few minutes before adding herbs, carrot, and parsnip. Continue sauteing until softened. Add a little more butter if necessary and add the thickly sliced mushrooms, stirring occasionally for the next 5 mins till softened.
  
Sprinkle over 1 tbsp of cornflour and quickly toss to coat the vegetables. 

Pour in 1 cup of chicken stock and stir over a low heat till reduced and thickened slightly. Set aside to cool. 

Grease a pie dish and preheat the oven to 200 degrees Celsius.  

Roll out 2/3 of the pastry on a lightly floured surface to about 5mm thick, line the base and sides of the pie dish, leaving the edges to over hang. 

Mix the chicken with the cooled mushroom gravy and pour into the pie dish. 

Roll the remaining pastry to cover the top of the pie. Moisten the edges of the pastry (where the base and top overlap) with a little water and then use your fingers or a fork to crimp the edges together. Brush with a little melted butter then prick holes in the top of the pie before popping in a hot oven. Bake for 35-45 minutes until the pastry is puffed, golden and the filling is heated through. 

Allow to cool for 5 minutes at least before cutting open and serving with salad. Remember: You must always blow on the pie. 

B & E Mini Pies

Everybody loves bacon and egg pies amiright? Well they sure are a winner in our house. These mini pies were created because I had some extra pastry and bacon that needed a home (like bacon every needs a home, but anyway). Best of all, they only take minutes to whip up, 25 minutes to bake, and seconds to devour. Pop them in lunchboxes, perfect for a picnic, take a plate or morning tea.
Be careful though, they're one of those things that you blink and they're gone. Seriously, I was eating one, (as I typed this recipe) and then it was gone, may have accused the Mr of taking my last bite, but alas, it was me. Whoops.

Ingredients (makes 6 texas muffin sized mini pies - recipe easily doubled)

• approx 150 g puff pastry 
• 3 rashers of free range middle bacon
• 3/4 cup frozen peas
• 3 free range eggs
• 3 tbsp milk 
• salt and pepper 
• butter to grease

Grease 6 texas muffin sized muffin holes and preheat your oven to 190 fan-bake.

On a lightly floured surface, roll pastry to make 6 x 15 cm squares. Gently press a square of pastry into each muffin hole, letting it overlap in spots, and leaving excess pastry to hang. 

Roughly chop bacon and divide between the pastry cases. 

Rinse frozen peas with water and drain, divide amongst pastry cases. 

Lightly beat the eggs with the milk and season with salt and pepper. Pour the egg mixture into the pastry cases. 

Use a pastry brush to brush a little of the egg mixture over the pastry which overhangs (this step isn't necessary, but will make the pastry golden when it bakes). 

Pop into a hot oven for 25 minutes till puffed and golden. 

Leave to cool for 10 minutes before removing. Eat warm or cold with or without a dollop of your favourite chutney.   

Creamy Green Chicken Pie

Despite the name of this pie it's relatively light, using sour cream instead of full cream. The 'green' part comes from the fact that the pie is packed with greens. 

The filling is best made the day before, or at least early enough so that it has enough time to chill before putting into the pastry. 

The pastry is an adaptation of my tart pastry, however I've added sunflower seeds as I wanted to add a little texture to it. 

Filling (serves 4-6): 

• 2 tbsp oil
• 500 grams chicken thighs, boneless, skinless
• 1 cup of vegetable stock
• 1 tbsp cornflour 
• 1 leek, thinly sliced - white and light green parts only) 
• 1/2 bunch of silverbeet - about 6 large leaves
• 1 cup frozen peas
• 1/2 cup sour cream
• 1/4 cup milk
• 1/4 cup basil pesto
• 1/2 tsp salt

Heat 1 tbsp of oil a large pan and add the chicken, cook for a few minutes each side till lightly browned, but not cooked right through. Remove chicken from the pan, cover and set aside. 

Wash the silverbeet and separate the stalks and green leaves. Finely slice the silverbeet stalks and leek. Using the chicken pan, heat the remaining tablespoon of oil and saute the stalks and leek for a few minutes till softened. Meanwhile slice the leaves finely and roughly chop the reserved chicken. 

Combine the vegetable stock and cornflour. Add to the pan with silverbeet leaves, peas, sour cream, milk, pesto and salt. Stir well, reduce heat to low, cover and leave to cook for 10-15 minutes till the chicken is cooked through. If the sauce is quite runny, remove the lid for the last 5 minutes so that it reduces more. 

Once cooked, remove from the pan, cool to room temperature, then chill. 

Pastry: 

• 1 cup flour 
• 1/4 cup sunflower seeds - other nuts or seeds would also work. 
• 90 grams cold butter, diced
• 1 tsp salt
• 4 - 6 tbsp chilled water

In a food processor, place the flour, salt and diced butter. Blitz on high till the butter is combined and it resembles breadcrumbs. Add the sunflower seeds and blitz on high again. The seeds will stay a little chunky which is good. 

Slowly add the iced water 1 tbsp at a time while the motor is running. The pastry will combine and become a soft sticky ball of dough. Wrap in cling film and chill for at least 30 minutes. 

Preheat the oven to 200 degrees celsius, or 180 degrees on fan bake and grease a pie dish. 

On a floured surface roll 2/3 of the the pastry out to line the pie dish, allow a little overhang. Roll the remaining pastry to make the lid. 

Spoon your chilled chicken filling into the pie dish and place the pastry lid on top. Wet the edges a little before pressing together with a floured fork. Prick the top of the pie before placing into the hot oven for 40 minutes. 

Once golden and heated through, remove from the oven and allow 5-10 minutes before slicing in and devouring. 

Lamb Filo Pie

Filo is a great way to get your pie fix, without the heaviness that pastry can sometimes have. You still get the crunchy flaky pastry and buttery flavour, but is less filling. I also like working with filo pastry, there's something quite therapeutic about brushing it with all that butter, don't be shy with the butter either, it does make for crispier more flavourful pastry. However in saying that, don't go overboard either, soggy is not appetising! I usually brush around the edges, then a couple of criss crosses through the middle. 

This pie is moroccan spiced and works beautifully with a feta, tomato and olive salad. 

Ingredients (serves 4-6): 

• 1 tbsp vegetable oil
• 500 grams of lamb mince
• 1 onion, diced
• 3 cloves of garlic, crushed
• 2 tsp fennel seeds
• 2 tsp cumin seeds
• 1 tbsp dried oregano
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/4 - 1/2 tsp of cayenne pepper
• salt and pepper 
• 1 eggplant, cut into 1 cm cubes
• 1 cup of pumpkin, cut into 1 cm cubes
• 1/3 cup fresh parsley, finely chopped
• 1 large tomato, diced
• 300 grams filo pastry sheets
• 60 grams butter, melted
• 1 tbsp sesame seeds 

Method: 

In a frypan, heat oil, and on a medium heat, saute lamb, with cumin and fennel seeds till browned, about 5 minutes. 

Add the onion, garlic, oregano, allspice, cinnamon, cayenne pepper. Cook, stirring, for a few minutes till onions soften. 

Add the cubes of eggplant, pumpkin and tomato. Cook, stirring occasionally for 10 - 15 minutes till vegetables are softened. Stir in parsley and season with salt and pepper. 

Preheat oven to 190 degrees celsius and grease a 30 cm ovenproof frypan or round baking dish. 

Melt the butter. Lay one sheet of filo on a clean bench and brush it with melted butter, top with another sheet of pastry. Spoon about 1/3 cup of the lamb mixture along the long edge of the pastry and then roll up like a sausage roll. Place this on the outside edge of the baking dish. 

Repeat with remaining pastry and filling, working from the outside, spiralling them in towards the centre. 

Once completed, sprinkle with sesame seeds and place the dish in a hot oven for 25 minutes till the pastry is crispy and golden. 

Slice wedges of the pie and serve with a feta, tomato and olive salad. 

Gluten Free Pastry

I've been working on a gluten free, grain free pastry, partly for more variety, and because I actually like the taste. This one, made with almond and coconut flours has a lightly nutty taste and melts in your mouth, just like pastry should. Plus it's good to have a gluten free variety up my sleeve for times where I need it. 

I flavoured this one with ground ginger to compliment the blueberries going in the filling, but you could easily use cinnamon, or cocoa. If using cocoa, use 2 tbsp. 

This version isn't dairy free however, as it uses butter. I'll try using coconut oil, or olive oil next time and see if it is as effective. 

Ingredients: 

• 1/2 cup coconut flour
• 1 1/2 cups almond meal or almond flour
• 4 tbsp brown sugar
• 100 grams butter, cubed
• 1 tsp ground ginger or cinnamon, or 2 tbsp cocoa (optional) 
• pinch of salt

Method (food processor): 

1. In a food processor place flours, sugar, salt, and spice, blitz for a few seconds to combine. 
2. Add cubed butter, turn on high and mix for a couple of minutes. 
3. First it will go like bread crumbs, then it will form into a dough. 
4. When nearly all combined tip out into a buttered tart or pie dish. 
5. Press evenly around the tin, getting right to all the edges. 
6. Bake for 180 degrees for 12 - 16 minutes till a light golden brown colour. 
7. Cool and fill
8. Store in the refrigerator once completed 

Method (bowl):

1. Mix flours, sugar, salt and spice in a bowl. 
2. Melt the butter and use a knife to mix it though. 
3. Once a little combined, use clean hands to continue massaging it into the dough. 
4. When you have a dough, continue from step 4. above. 

Pictured below with Blueberry and Mascarpone filling

Ham and Egg Pie

We had an influx of ham over the holiday season. Then after the christmas day feast, it's always up to me to find new and delicious ways to use it up. This is my take on the classic bacon and egg pie, it was so popular the lads asked for another one the very next day. Needless to say, it was a real crowd pleaser with no leftovers on either occasion. Best of all it's made with ingredients that are generally lying around or in the freezer. I always keep a block of pastry in the freezer, so give it time to thaw before rolling. Also, even if you don't have leftover ham, it's worth buying more, just for this pie. 

Ingredients (serves 6 - 12 depending on if it's a meal or a snack): 

• 400g block of puff pastry 
• 750g (approx) of sliced, diced, or shaved ham
• 2 1/2 cups of frozen peas
• 10 large free range eggs
• 1/3 cup of whole milk, or cream
• 3 tbsp wholegrain mustard
• pinch of salt
• 1 spring onion, finely sliced

Method: 

Preheat oven to 220 degrees celsius. Grease a lasagne dish with loads of butter. 

On a floured bench, gently roll out half of the pastry in a rectangular shape so it is slightly larger than your dish. Transfer to the dish, it should come up to the sides of the dish, but is it doesn't completely that is okay, just do the best you can. 

Boil the kettle, and in a heatproof bowl measure the peas. Pour the boiling water over the peas, and after a minute, drain thoroughly. 

Next, roughly chop the ham and spread of it in the bottom of the dish. Sprinkle peas evenly over the top. Layer with the rest of the ham. 

Crack 6 eggs into a large bowl, and mix well with milk, wholegrain mustard and salt. Pour this mixture over the ham. 

Crack the remaining four eggs onto the top of the pie.  Sprinkle with spring onions. 

Roll the remaining pastry so that it will fit the top. Place over, and crimp the edges of the pastry with a fork to seal the two together. Prick the top of the pastry all over with the fork. 

Brush the pastry with a couple of tablespoons of milk - this will give it the great golden colour. If you don't have a pastry brush just pour it on and spread it gently with clean hands. 

Place in the hot oven for 20 minutes, then reduce heat to 180 degrees and continue to cook for another 20 minutes, till the egg mixture is set. It should be puffed and golden.

Now this is the hard bit: remove from the oven and allow to sit for 15 - 30 minutes before slicing and eating. This will allow the egg to set properly, make it easier to slice, and stop you from burning your mouth. 

Of course leftovers also taste great cold over the next couple of days, so don't worry if there's no crowd to feed, you'll get through it. 

Rabbit Pie - Oh My!

Another hunt, another delivery of meat for me to prepare. Two rabbits this time, slender, lean little morsels. I prepared this dish over a few days, as it required slow cooking reduction, then baking into a pie, but trust me, it was worth the wait. One rabbit would be sufficient for one pie, but now I have another batch of the meat in the freezer for a stress free meal another day. 

Two years ago we were in Holland having Christmas with my dutch relatives, to learn that a traditional meat to have on Christmas Day is Braised Rabbit, my Aunt however, had not prepared this for us fearing that we wouldn't be accustomed to it. Little did she know that the Mister and I thrive on trying new things and experiencing other cultures to the fullest. 

So anyway here I am two years later, making my take on a christmas classic with a braised rabbit pie. I intend to heat the leftover braised rabbit with an additional tin of tomatoes and toss through parpadelle, with a sprinkle of parmesan cheese. 

Ingredients (this makes enough for two large pies) 

• Olive Oil 
• Two small rabbits, jointed
• 3 rashers bacon, diced
• 1 large carrot, diced
• 2 onions, diced
• 4 cloves of garlic, crushed
• 1/2 green capsicum , diced
• sprig of fresh rosemary
• salt & pepper 
• 2 tbsp flour
• tin of tomatoes
• 1 cup of red wine
• 1/3 cup of balsamic vinegar
• 700g puff pastry (or 350g for one pie) 
• A little melted butter 

Method

The reduced cooking liquid

In a hot pan heat a glug of olive oil and in batches add the rabbit pieces to brown all over. Remove and place in slow cooker. 

In same pan heat a little more oil and add bacon, carrot, onions, garlic and capsicum, stirring, and cook for about 5 mins till softened. Add salt and pepper and rosemary. Sprinkle over the flour and stir to coat. 

Pour in wine and vinegar, stirring to remove anything that might have stuck to the bottom, pour all of this into the slow cooker also. Add the tomatoes. Cover and cook on high for 6 - 7 hours till the meat is falling off the bone. Allow to cool slightly before transferring into a container to store in the fridge to cool. 

Once cooled (for 5 to 24 hours), pour any liquid into a heavy based fry pan and heat gently, stirring occasionally, to reduce. Leave to cool in the pan.

Now this is the bit where it gets a little messy, you need to sort through the meat and vege to remove the bones. I recommend taking your time to do this, as rabbit bones can be very small. 
Be gentle.

Cooled, shredded de-boned meat

Once you have gone through and removed all the bones, leaving only vegetables and meat, stir the reduced liquid through again. Return to the fridge.

Grease a pie tin and roll puff pastry to 5mm thick (or thaw frozen pastry sheets). Line the base of the pan with pastry, then fill with the cold rabbit mixture. Top the pie with remaining pastry. Brush with melted butter. and prick the top all over. 

Bake in 190 degree oven for 45mins to an hour, you want the pastry to be puffed and golden all over. Remove from oven and resist cutting in for five to ten minutes. Serve with crusty white bread and a green salad.