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Pie, Chip & Peas

Pie, Chip & Peas recipe

We had half a cooked Chicken left from Fridays roast dinner so I had another pop at Hot Water Pastry. When I worked in the butchers I used to turn out 120 Pork Pies each morning and the pasty recipe has stuck in my head. However it’s not quite the same with Gluten free flour. I’m still working on it….

Sue made the Chicken, Blue Cheese, Bacon, Mushroom and Leek filling, which was really good. No such thing as a simple pie here!

Filling Ingredients:-

Cooked Chicken, cubed
Bacon, chopped
Leek, sliced
1 large Onion, sliced
Garlic, grated
Blue Cheese, sliced
Salt & Pepper

Filling method:-

(1) Season and fry the Onion and Garlic.
(2) Add the Bacon and fry until well cooked.
(3) Add the chopping Leek and Mushrooms.
(4) Add the milk.
(5) Gently stir in the Chicken and thicken the sauce with Cornflour.
(6) Set aside to cool.

Pastry Ingredients:-

110g of lard
280g of water
500g of plain flour
2 tsp salt
1 tsp Xanthan Gum

Pastry Method:-

(1) Boil the Lard and Water.
(2) In a large bowl combine the Flour, Salt and Xanthan Gum.
(3) Make a well in the middle and add the Water and Lard.
(4) Kneed well to make a very thick dough.
(5) Wrap in cling film and allow to rest for 20 minutes.

Pie Method:-

(1) Oil your pie tins.
(2) Divide the pastry into two larger portions and one smaller. The larger balls are for the pie walls and the tops. The smaller portion is for a divider.
(3) Press pastry into your pie tins to form the walls about 3mm think.
(4) Brush an Egg wash around the inside and bake blind at 180c for 15 minutes.
(5) Remove from the oven and press the walls flat against the tin sides with a spoon if required, while the pastry is still hot.
(6) Allow to cool.
(7) Roll out the remaining larger portion of dough and cut the lids.
(8) Do the same with the smaller portion but roll this out very thin and cut two dividers which will fit inside the casings.
(9) Add the cooled filling so the pies are a little over 2/3 filled.
(10) Add the dividers on top of the filling and press around the edges to seal.
(11) Add the Blue Cheese above the dividers.
(12) Add the pie tops and punch a hole in the middle.
(13) with a fork press the edges together to seal the pies.
(14) Brush with a beaten Egg with a little dried Oregano added.
(15) Bake at 180c for 45 minutes until the tops are golden brown.

Serve with hand cut chips and Peas and enjoy. We certainly did!

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Baked Fusilli recipe
Our little “Around the World for £4 or less” experiment took us to Italy this evening. What else would you cook on a budget from Italy? It had to be pasta really....
The Pasta should really have been Ziti which is a tubular pasta and would have held the sauce better. But we're tight, it's bitterly cold out and the local supermarket don't be a Gluten Free version anyway. Enough excuses, Fusilli did the job fine!
This is a recipe Sue created from two traditional recipes combined to keep it within of £4 budget. It's as traditional as possible.
Pasta of your choice ( We're not shapist here.....)
Oil (Olive if you have it. We didn't and used Vegetable Oil)
2 Onion chopped – 1 large, 1 small
3 cloves of Garlic minced
500g Minced Beef (Or Pork and Beef if you prefer)
2 tbsp Tomato Purée
1 tbsp dried Origano
1 tsp Dried Rosemary
½ tsp Chilli Flakes
1 tin chopped Tomatoes
5 tbsp Butter or Margarine
200g Cream Cheese (Philadelphia or shop own brand)
2 tbsp Basil, part to garnish
50 g Grated Italian style Cheese
100g Grated Mozzarella
1 Egg
Salt to season
Making the Mariana Sauce
(1) Heat the tin of chopped Tomatoes and add the Butter, ½ tsp of Salt and an Onion sliced in half.
(2) Stir then let simmer for 15 minutes. 
(3) Remove the Onion and set the sauce aside.
Meat Sauce:-
(1) In a large frying pan add chopped Onion and Garlic to the Oil and fry until translucent.
(2) Add the Chilli flakes and Herbs and simmer.
(3) Add the mince and cook through until browned.
(1) In a separate pan boil salted water, ad the Pasta and cook until Al Dente.
(2) Drain the Pasta.
(3) Add the mince mixture to the Mariana Sauce, add the Tomato Puree and a few spoonfulls of the Pasta water.
(4) Simmer for a further 10 minutes.
Cheese Sauce:-
(1) Mix the Cream Cheese and half of the grated Italian style Cheese, 1 Egg and a pinch of Salt.
Bringing it all together:-
(1) Drain the Pasta and add to the mince and sauce mixture. Stir and make sure the Pasta is well coated.
(2) In an ovenproof dish layer the Pasta mix then the Cream Cheese mix and repeat.
(3) Top off with Mozzarella and the remaining half of the Italian style grated Cheese.
(4) Bake at 180c until the topping is slightly browned and the whole disk is piping hot.
We served ours with a little dress salad and home-made Garlic bread.

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