PIE
Page 30
Let pies rest for 15 minutes before serving.
Nutrition Information per Serving: Total calories 390g, protein 28.8g, total fat 19g, total carbohydrates 22g, cholesterol 103mg, sodium 648mg
Egyptian Phyllo Meat Pie
Juicy spiced ground beef nestled in flaky layers of phyllo crust; this is a pie that is sure to delight!
Serves 6
1 hour 10 minutes
Ingredients:-
16oz Phyllo Pastry
1½ pounds ground Beef
1 cup Onion, chopped
1 Egg
½ cup Butter, melted
1 teaspoon ground Allspice
1 teaspoon Garlic Powder
¼ teaspoon Salt
1/8 teaspoon Pepper
Directions:-
Pre-heat the oven to 350 degrees.
Place phyllo pastry sheets in between 2 clean damp kitchen towels. Set aside.
In a large skillet, heat up 1 tablespoon olive oil and cook onions for about 3 minutes.
Add beef and cook until browned. Take the skillet off the heat and drain of any excess fat.
Place the skillet back on the stove and sprinkle spices in with the beef and onions, stirring to combine everything thoroughly.
Transfer mixture into a bowl and let cool at room temperature.
In the meantime, lightly grease a baking pan and layer 4 sheets of phyllo pastry sheets onto the bottom. Brush the sheets with a generous amount of melted butter.
Continue layering the phyllo pastry sheets until ½ of the total amount of phyllo pastry sheets have been used up. Take note to brush each layer with melted butter.
Spoon the meat mixture onto the phyllo pastry sheets in the baking pan, spreading evenly.
Assemble 4 sheets of phyllo pastry sheets over the filling and brush with melted butter. Continue with the remaining sheets until you have used all the phyllo pastry sheets. Take note to brush each layer with melted butter.
Cut the pie into 12 equal squares.
Pop pie into the oven to bake for 45 minutes.
Nutrition Information per Serving: Total calories 593g, protein 41g, total fat 27.7g, total carbohydrates 42g, cholesterol 169mg, sodium 657mg
Taco Hand Pies
A great way to enjoy your favorite pie on the go! These lovely delights are bursting with the amazing flavors of tacos and are absolutely delish!
Yields 28 pies
45 minutes
Ingredients:-
4 Pie Crusts
1 pound ground Beef
1 can (16oz) Pinto Beans
1 cup Cheddar, grated
3 teaspoons ground Cumin
1 teaspoon Chili Powder
1 teaspoon Salt
½ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Black Pepper
1 Egg, lightly beaten
Directions:-
Pre-heat the oven to 400 degrees.
Heat up 2 tablespoons olive oil in a large skillet and cook ground beef for about 5-7 minutes, until beef is completely cooked through.
Drain the skillet of any excess fat and take skillet off the heat.
Stir in all the spices and beans.
With a potato smasher, mash the beans and season with salt and pepper.
Add cheese and stir all ingredients together to combine well.
Roll out pie crust, one portion at a time, and cut into 4-inch circles.
Spoon 2 tablespoons of pie filling onto the center of each of the circles and cover with another pie crust circle. Press the edges down with a fork to seal the pies completely.
Using a sharp knife, make 2 slits into each of the prepared pies and brush generously with egg wash.
Pop pies into the oven to bake for 15 minutes, do this in batches.
Nutrition Information per Serving: Total calories 465g, protein 22.5g, total fat 21g, total carbohydrates 45g, cholesterol 42mg, sodium 527mg
Irish Cottage Pie
Serve this delicious Irish cottage pie hot with a simple salad for a satisfying and hearty meal.
Serves 8
1 hour 15 minutes
Ingredients:-
1½ pounds ground Beef
2 Carrots, diced
¼ cup Onion, diced
1 cup Celery, chopped
2 cloves Garlic
2 cups Beef Stock
½ cup Red Wine
2 tablespoons Worcestershire Sauce
1 tablespoon Tomato Paste
2 sprigs fresh Thyme
2 Bay Leaves
For the Mashed Potatoes:
3 pounds Yukon Gold Potatoes, cut in cubes
½ cup Milk
½ cup Cheddar, shredded
2 tablespoons Butter
½ teaspoon ground Nutmeg
Directions:-
Pre-heat the oven to 350 degrees.
Bring a pot of water to a boil and add potatoes. Cook for 20 minutes.
Transfer potatoes out into a large bowl and stir in milk, butter, cheese and nutmeg. Using a potato masher, smash the potatoes.
Heat up 2 tablespoons olive oil in a large skillet and cook ground beef until cooked through.
Add carrots, celery, onions and garlic and cook for another 4-5 minutes.
Pour in stock, wine, Worcestershire sauce, tomato paste, thyme and bay leaves. Stir all ingredients together and cook for 15-20 minutes.
Fish out the thyme and bay leaves.
Spoon filling into a casserole dish and top with mashed potatoes.
Pop pie into the oven to bake for 30 minutes.
Nutrition Information per Serving: Total calories 329g, protein 29g, total fat 11.9g, total carbohydrates 23g, cholesterol 92mg, sodium 307mg
Israeli Spiced Meat Pie
Serve this delicious Irish cottage pie hot with a simple salad for a satisfying and hearty meal.
Serves 8
2 hours
Ingredients:-
1 pound Puff Pastry
2 pounds ground Beef
2 Onions, finely chopped
2 Carrots, finely chopped
3 tablespoons Dill, chopped
3 tablespoons Parsley, chopped
2 tablespoons Sesame Seeds
1 tablespoon Salt
½ tablespoon Black Pepper
1½ teaspoons ground Cinnamon
3 Eggs
Directions:-
In a large skillet, heat up 2 tablespoons olive oil over medium heat and cook onions and carrots for 8-10 minutes to let vegetables soften.
Stir in beef, cinnamon, salt and pepper and cook for another 10-15 minutes.
Take the skillet off the heat and set aside to cool.
Roll out puff pastry to 9x11 inch sheets and place 1 sheet into a 9x11inch baking dish.
Whisk 2 eggs together and pour into beef mixture.
Pour filling into prepared baking dish on top of the puff pastry sheet and sprinkle parsley and dill over the top.
Place the remaining piece of pastry over the filling, pressing the edges together to seal.
Pop pie into the fridge to chill for 1 hour.
Pre-heat the oven to 400 degrees.
Brush the top of the pie with egg wash and sprinkle sesame seeds over the top.
Bake for 40 minutes.
Nutrition Information per Serving: Total calories 582g, protein 43.8g, total fat 31.5g, total carbohydrates 31.7g, cholesterol 163mg, sodium 907mg
Beef, Onion and Red Wine Pie
A delicious pie bursting with vibrant and robust flavors perfect when paired with a glass of red wine.
Serves 8
3 hours
Ingredients:-
1 pack Puff Pastry
6½ pounds Chuck Beef, cut into chunks
8 strips Bacon, chopped
16 Pickling Onions, cut into halves
4 cloves Garlic, smashed
3 cups Red Wine
5 cups Beef Stock
4 tablespoons fresh Thyme, chopped
3 tablespoons + 6 ta
blespoons Water, mixed together
1 Egg, beaten
¼ teaspoon Salt
¼ teaspoon Black Pepper
Directions:-
Pre-heat the oven to 350 degrees.
Heat up 2 tablespoons olive oil in a large pot over high heat and brown the beef on all sides, working in batches.
Transfer browned beef out onto a large bowl.
Bring the heat down to medium and heat up another tablespoon olive oil.
Add chopped bacon and cook until crispy.
Throw in onions and cook for another 3-4 minutes.
Add garlic and cook a further 2 minutes.
Return browned beef back into the pot and pour in wine, stock and thyme.
Let the mixture come to a simmer and cook for 30 minutes, covered.
At the end of 30 minutes, remove the lid and let the mixture cook for another 2 hours.
Taste the mixture and season with salt and pepper.
Stir in corn flour mixture and let the mixture boil for another 2 minutes to thicken.
Turn the heat off and let the mixture cool for 30 minutes.
Roll out pastry and spoon pie filling into a pie plate.
Place the rolled out pastry over the filling and brush generously with egg wash.
Poke the top with a fork and pop into the oven to bake for 25-30 minutes.
Nutrition Information per Serving: Total calories 884g, protein 88.4g, total fat 38g, total carbohydrates 25g, cholesterol 265mg, sodium 967mg
MUSHROOM PIE RECIPES
Easy Mushroom Pie
A simple and delicious mushroom pie comes together in less than an hour for a tasty treat during teatime or for a hearty breakfast!
Serves 8
50 minutes
Ingredients:-
1 Pie Crust, blind baked
1 pound Mushrooms, cut into slices
1 cup Monterey Jack Cheese, grated
1 clove Garlic, finely chopped
½ cup Cream
1/3 cup Milk
1/3 cup Sour Cream
1 tablespoon fresh Parsley, chopped
2 Eggs, lightly beaten
¼ teaspoon Salt
1/8 teaspoon Pepper
Directions:-
Pre-heat the oven to 425 degrees.
Heat butter in a large skillet over medium heat. Throw in mushrooms and stir to coat completely in butter.
Bring the heat up to high and continue cooking mushrooms for 5-6 minutes.
Bring the heat back down and add garlic, cook for 30 seconds.
In a medium bowl, whisk together eggs, sour cream, milk and cream.
Sprinkle pepper and salt to season mixture before adding cheese and parsley.
Spoon mushrooms into the baked pie crust.
Pour cream mixture over the mushrooms and pop pie into the oven to bake for 30- 35 minutes.
Nutrition Information per Serving: Total calories 356g, protein 11.8g, total fat 21.9g, total carbohydrates 30.9g, cholesterol 85mg, sodium 486mg
Creamy Mushroom Pot Pie
Creamy mushroom filling encased in a buttery crust, this delicious pie is truly heavenly!
Serves 4-6
45 minutes
Ingredients:-
1 sheet Puff Pastry
3 cups Mushrooms, roughly chopped
2 cloves Garlic, cut into thin slices
1 cup Vegetable Stock
1 cup Cream
2 tablespoons Flour
5 sprigs fresh Thyme
1 teaspoon Lemon Juice
¼ teaspoon Salt
1/8 teaspoon Pepper
Directions:-
Pre-heat the oven to 350 degrees.
Heat up 1 tablespoon olive oil in a large skillet and cook mushrooms for about 5-6 minutes.
Add garlic and thyme and cook for another 1 minute.
Stir in flour, tossing everything together to combine evenly.
Whisk in stock and cream, cooking for 5-10 minutes at a low simmer.
Season mixture with lemon juice, salt and pepper.
Divide and spoon mushroom filling into ramekins.
Cut the pastry up into circles large enough to cover each ramekin.
Place the pastry circles over the pie fililng, crimping the edges.
Cut 2 slits into the pastry and brush generously with egg yolk.
Bake for 15-20 minutes.
Nutrition Information per Serving: Total calories 255g, protein 4.7g, total fat 16.8g, total carbohydrates 22g, cholesterol 8mg, sodium 227mg
Crustless Mushroom and Spinach Pie
Protein-packed and absolutely scrumptious! This crustless mushroom and spinach pie is easy to make and its creamy filling is divine.
Serves 6
1 hour 10 minutes
Ingredients:-
1 cup Mushrooms, cut into thin slices
10oz Spinach
1 teaspoon Garlic, finely chopped
2 cups Cottage Cheese
½ cup Heavy Cream
½ cup Mozzarella, shredded
2 tablespoons Parmesan, grated
4 Eggs
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon ground Nutmeg
Directions:-
Pre-heat the oven to 350 degrees and lightly grease a pie plate.
Heat 2 tablespoons olive oil in a large skillet over medium heat and throw in sliced mushrooms. Cook for 7-8 minutes
Stir in spinach and season all ingredients with salt, pepper and nutmeg.
Once the spinach leaves are wilted, transfer mushrooms and spinach out using a slotted spoon.
Sprinkle parmesan onto the bottom of the greased pie plate.
Whisk together eggs, cream and cottage cheese in a mixing bowl.
Add mushrooms and spinach into the eggs mixture, stirring to combine well.
Spoon filling into pie plate, top with mozzarella.
Pop into the oven to bake for 50-60 minutes.
Let the pie stand for 20 minutes before serving.
Nutrition Information per Serving: Total calories 266g, protein 19g, total fat 17.5g, total carbohydrates 5.9g, cholesterol 184mg, sodium 887mg
Mushroom and Leek Pie
Juicy leek and mushrooms pre-cooked in a delicious creamy sauce, then encased in a gorgeous buttery crust and bake to perfection.
Serves 6
1 hour 10 minutes
Ingredients:-
2 Pie Crusts
1 Leek, roughly chopped
6 Mushrooms, roughly chopped
2 cloves Garlic, finely chopped
¼ cup fresh Chives, chopped
4 tablespoons Butter
3 tablespoons Plain Flour
3-4 tablespoons Milk
Directions:-
Pre-heat the oven to 400 degrees and lightly grease a pie plate. Set aside.
Heat 1 tablespoon of butter in a medium skillet and add leek and mushrooms. Cook for 2 minutes.
Add garlic and cook for another 1 minute.
Stir in chopped chives and cook for another 2 minutes. Turn the heat off and set aside.
Heat up the remaining butter in a separate saucepan. Once butter has completely melted, take the saucepan off the heat.
Stir in flour, combining well.
Add milk, one tablespoon at a time, and stir mixture to incorporate all ingredients. The number of tablespoons of milk you add in will depend on the consistency of the mixture.
Roll out 1 portion of the pie crust dough and transfer onto the greased pie plate.
Pour the sauce mixture into the mushroom and leek mixture, stirring well to combine thoroughly.
Pour the filling into the pie crust.
Roll out the remaining dough and place over the pie filling, pinching at the edges to seal the pie.
Using a sharp knife, make 4-5 slits on the top crust.
Pop pie into the oven to bake for 30-40 minutes.
Nutrition Information per Serving: Total calories 417g, protein 5.5g, total fat 28.8g, total carbohydrates
35g, cholesterol 21mg, sodium 388mg
Mushroom and Caramelized Onions Hand Pies
Caramelized onions and succulent mushrooms in a crispy crust, and shaped into individual pies that you can take with you anywhere! How much better can this get?
Yields 16 Pies
3 hours
Ingredients:-
2 Pie Crusts
1 pound Cremini Mushrooms, cut into thin slices
2 Yellow Onions, cut into thin slices
½ cup Gorgonzola Cheese, crumbled
2 tablespoons Sour Cream
1 tablespoon Dijon Mustard
1 tablespoon fresh Thyme, chopped
1 Egg, lightly beaten
¼ teaspoon Salt
1/8 teaspoon Pepper
Directions:-
Pre-heat the oven to 375 degrees.
Heat up 2 tablespoons olive oil in a large skillet.
Throw in onions and thyme and cook for 40 minutes, stirring occasionally.
Take onions off the heat and set aside.
Place mushrooms in a microwave-safe bowl and cover. Pop into the microwave and heat on high for 4 minutes.
Drain the liquids from the bowl.
Stir onions in with the mushrooms, followed by sour cream, mustard and gorgonzola cheese. Stir to combine well. Season with salt and pepper.
Roll out 1 portion pie crust dough and cut out 6 pieces of 4-inch circles. Repeat with the other portion of pie crust dough.
Spoon 1 -1½ tablespoons of filling onto the middle of each circle, brushing some water along the edges.