Better Homes and Gardens (Australia)
EASY STEPS TO MAKE CURRIED LAMB SHEPHERD’S PIE
STEP 1
STEP 4
STEP 2
CHEESY SPAGHETTI BOLOGNESE PIES
Preparation time 20 mins Cooking time 35 mins Makes 4
Cooking oil spray, to grease
1 Tbsp extra virgin olive oil 500g beef mince
1 brown onion, finely diced 2 cloves garlic, crushed 400g can diced tomatoes
1/4 cup tomato paste
3 tsp dried Italian herbs,
plus extra to sprinkle Sea-salt flakes and freshly ground
black pepper, to season 200g dried spaghetti
2 cups shredded mozzarella,
plus extra 1/2 cup
2 sheets frozen ready-rolled
puff pastry, partially thawed 1 egg, lightly beaten
Preheat oven to 200°C fan-forced (220°C conventional). Grease four 11/2 cup-capacity ovenproof dishes with cooking oil spray. Arrange on an oven tray.
Heat oil in a large, deep, non-stick frying pan over medium-high heat. Add beef, onion and garlic. Cook, stirring occasionally, for about 5 minutes, until browned, breaking up mince as you stir. Stir in diced tomatoes, tomato paste and herbs, then bring to a simmer. Cook for 8 minutes, stirring occasionally, until mixture is thick and rich. Season.
Meanwhile, cook spaghetti in a large saucepan of boiling, salted water until al dente. Drain well, reserving 1/2 cup water. Return spaghetti to pan.
Use a pair of scissors to snip several times to cut spaghetti into shorter pieces. Pour in mince mixture and reserved water, add mozzarella, then toss to combine. Divide mixture among dishes.
Cut 4 rounds from pastry sheets approximately 2cm wider in diameter than the opening of the dishes. Put pastry on top of filling and firmly adhere pastry to side of dishes using a little beaten egg. Brush tops of pastry with a little egg and sprinkle with extra dried herbs. Use a small sharp knife to cut a small slit in tops of pastry.
Bake pies for 10 minutes. Remove from oven, scatter pie tops with extra mozzarella cheese and pastry letters (if using, see ‘Personalised pies’ below) and return to oven. Bake for a further 10 minutes, or until pastry and cheese are golden. Set pies aside for a few minutes to allow them to cool slightly. Serve.
PERSONALISED PIES
Make these pies even more irresistible for the kids, or for adults, by topping them with a personalised cut-out of pastry in the shape of their first initial before baking.
MAKE ’EM IN THE PIE MAKER
Follow the directions from your pie-maker instruction manual. Use ready-rolled puff pastry and place mince and spaghetti mixture inside the pie. You can still top with a pastry letter and a scatter of dried herbs before cooking.
CREAMY CHICKEN, LEEK AND MUSHROOM PIE
Preparation time 15 mins Cooking time 35 mins Serves 4
80g butter, melted
2 Tbsp extra virgin olive oil 1 leek, halved lengthways and
thinly sliced
Preheat oven to 180°C fan-forced (200°C conventional). Lightly grease a 5 cup-capacity wide, shallow ovenproof dish with a little butter.
Heat oil in a large, deep, non-stick frying pan over medium-high heat. Add leek, mushroom and thyme, and cook for 5 minutes, or until softened. Add chicken and garlic, and cook, stirring occasionally, for 5 minutes, until white in colour, breaking up mince as you stir. Add flour and cook, stirring, for 1 minute. Pour in soup and bring to a simmer, stirring constantly to prevent lumps. Remove from heat and season. Spoon mixture into prepared dish.
Brush each sheet of pastry with butter, then loosely twirl each into a rosette shape. Place on top of filling to cover, then arrange prosciutto pieces in among pastry rosettes.
Bake for 20 minutes, or until pastry and prosciutto are golden. Serve.
MAKE ’EM IN THE PIE MAKER
LAZY DAY APPLE PIE
Preparation time 10 mins Cooking time 10 mins Makes 4
410g can pink lady apple slices
in juice, drained
2 tsp cornflour
Finely grated zest of 1/2 lemon 1/2 tsp ground cinnamon
4 sheets frozen store-bought puff
pastry, partially thawed
10 white marshmallows, halved Icing sugar mixture, to dust
STEP 1 Preheat a 4-hole pie maker according to manufacturer’s instructions.
Combine apple, cornflour, zest and cinnamon in a large bowl.
From each sheet of pastry, cut 1 large and 1 small disc. Line base of each pie hole with large sheet of pastry. Divide apple mixture and marshmallows among holes and then top with small pastry discs.
Close lid of pie maker and cook for 8-10 minutes, or until pastry is golden brown and filling is hot. Stand for a few minutes, then dust with icing sugar to serve.
COOK’S TIP RUFFLED PEAR, CHOCOLATE AND GINGER CUSTARD PIE
Preparation time 15 mins Cooking time 50 mins Serves 8
100g butter, melted
Preheat oven to 180°C (200°C conventional). Grease a 9 cup-capacity wide, shallow ovenproof dish with a little butter.
Lay 1 piece of filo pastry on a clean surface and brush with melted butter. Gently gather sheet together in a very loose ball and place into ovenproof dish. Repeat with remaining pastry and butter. Gently brush top of pastry with remaining butter. Bake for 25 minutes, or until pastry is golden and crisp.
Meanwhile, heat milk and ginger in medium saucepan over medium heat, and heat until just simmering. Remove from heat.
In a large bowl, whisk eggs and sugar together. Pour in about
1/4 of the hot milk mixture and whisk. Add remaining milk mixture and whisk until combined.
Insert pear in amongst hot pastry folds and scatter chopped chocolate over top.
Pour hot milk mixture over hot pastry. Return to oven for 25 minutes, or until filling has just set. STEP 7 Set aside for 20 minutes if serving warm, to allow custard filling to settle and set more firmly. Dust generously with icing sugar. Use a serrated knife to cut into slices. Serve custard pie with a drizzle of cream.
COOK’S TIP