This week’s Recipe Shed is dedicated to Ben from MutteringsofaFool. He got a Pieminster book for Christmas and is keen to show off his skills. Meanwhile, I got Heston Blumenthal at Home as a present and I’m keen to show off mine.
I can’t imagine my pie will be anywhere near as good as Ben’s – but I bet he can’t beat my carrots and sprouts, nor my expert tea-making skills, which I demonstrate in the vlog further down!
FOR THE PIE
1 tbsp olive oil
Leftover roast chicken meat
Leftover cooked gammon or ham
2 garlic cloves, peeled and sliced
1 onion, chopped
200ml double cream
1 sheet ready-made puff pastry
1-2 tbsp milk
1. Preheat the oven to 180C/Gas 4. In a frying pan, heat the olive oil and gently cook the onion and garlic until soft.
2. Add the chicken and gammon, then the cream. Bring to the boil and reduce until the cream is thick and coats the meat.
3. Season with salt and pepper and the nutmeg.
4. Transfer the mixture to a shallow baking dish.
5. Cover with the pastry and brush with milk.
6. Cook in the oven for 25-30 mins, until the pastry is golden brown.
FOR THE CARROTS
200g carrots, cut into thick slices
1 tsp caster sugar
4 sprigs thyme
In a large saucepan, add the butter and melt. Now add the carrots in a single layer. Season with salt and pepper and sprinkle over the caster sugar. Cover with a lid and cook on a low heat for 25-30 mins, shaking occasionally so the carrots don’t stick. Five mins before the end of cooking, add the thyme leaves. Serve.
FOR THE SPROUTS
1 tbsp olive oil
5 slices smoked bacon, chopped
400g Brussels sprouts
50g unsalted butter
The fiddly part of this is preparing the sprouts. Cut the bottoms off, then separate the sprouts into individual leaves. Heat the oil in a frying pan. Add the bacon and gently fry for 3-4 mins. Remove from the pan and drain. Add the butter to the pan, then the sprout leaves and a couple of tbsp water. Cook for 3-4 mins until the spouts are tender. Return the bacon to the pan. Toss until everything is coated in the butter. Serve.
AND TO GO WITH IT…A NICE CUP OF EARL GREY
Do you have a PIE (or even a cuppa) recipe you’d like to share? Then share it here…