Savory pies – Page 2

January 5 2020

Spicy crispy chicken-spinach quiche

andrestover Bakes, Bird meat, Savory pies, Side dishes blue cheese, cheddar, chicken, spinach 0

What if someone likes a little spicy, fried food, different cheeses, pies made with green plants? One possibility is to find a way to combine these components in the same recipe or if not possible in different dishes. In the early autumn, 2019, I tried to do this and make an open pie that includes, chili-flavored fried chicken, fresh spinach leaves, blue cheese, and cheddar. Initially, it was pure improvisation, which became a recipe that I share now with you.

Preparation time: 1,5h
Level: Easy
Quantity: eight

Ingredients:
Dough:
200 g cold butter
360 g of wheat flour
0.5 teaspoons sugar
0.5 teaspoon sea salt
8 tablespoons cold water

Filling:
450 ml of milk
500 g chicken fillet
150g mold cheese
2 packs (200) of spinach leaves
6 eggs
a handful of smooth-leaf parsley
200g cheddar cheese
cornflour for frying
olive oil for frying chicken
black pepper, salt, dried oregano, basil for seasoning
0.5 teaspoons of sharp ground chili

Preparation:
1. To make a dough, chop butter, add flour, sugar, salt, and water. Mix dough roughly, you don’t need a very even dough
2. Place the dough in the refrigerator for about 30 minutes until you have prepared the filling.
3. Cut chicken, season, stir in cornmeal and fry for 3-4 minutes on high heat
4. Heat the spinach in a hot pan for 2-3 minutes
5. Whisk the eggs in the milk until smooth, grate the cheese, chop the parsley and add to the mixture,
6. Cover the oven mold with the dough and bake for 15 minutes at 220 degrees, punch holes in the bottom with a fork to let the air out
7. If slightly crispy, cover the pastry with fried chicken, add spinach, mix gently
8. Pour the milk-egg-cheese mixture over the chicken layer
8. Bake for about 30-40 minutes until lightly browned. Serve hot or cold.
Done !!

June 8 2019

Quiche Lorraine

andrestover Bakes, National dishes, Savory pies, Side dishes bacon, cheddar, onion, parmesan 0

One of the most famous open pies which are from France, the region of Lorraine. The original Quiche Lorraine filling was made from eggs, double cream, and lard. Today cheese is added to this pie and lard is replaced by good quality bacon. Classically, these pies are made in a large, round shape mold, but I decided to try mini-quiche variants, making pies in porcelain fondant molds. The classic rule for making quiche is to use 2 eggs per 250 ml of liquid. By following this rule, the making of these pies always succeeds.

Preparation time: 20 min. Preparation of the dough 20 min, baking 30 min.
Level: Easy
Amount: 8 small pies

Ingredients:
Dough:
200 g of cold butter
360 g of wheat flour
0.5 teaspoons of sugar
0.5 teaspoon of sea salt
8 tablespoons of cold water

Filling:
750 ml of cream or milk
6 eggs
250 g of bacon
1 larger onion
200 g of Cheddar cheese
100 g of Parmesan cheese
Salt and black pepper for seasoning
A handful of finely chopped chives

Preparation:
1. Chop butter, add flour, sugar, salt, and water to make the dough. Knead the dough roughly, the very uniform dough is not needed.
2. Put the dough in the refrigerator for about 30 minutes until you make the filling.
3. Chop the bacon into strips and fry nicely brown
4. Finely chop the onion and add to the bacon, fry for a few minutes.
5. Remove the exceed of melted fat from the bacon.
6. Whip the eggs into a homogeneous mixture with milk, add grated cheese, bacon, and onion, add chopped chives and flavor with salt and petter.
7. Cut the dough into 8 pieces, punch into the ball and press it to the round-shape between the plastic wrap.
8. Bedding molds with the dough. There are two ways to bake the dough, separately or together with filling. I used the last variant. Add the filling into the molds.
9. Bake the quiches for about 30 minutes until the filling begins to turn lightly brown. Serve warm or cold.
Ready !!!

October 20 2018

Cherry tomatoes, broccoli, blue chees quiche

andrestover Bakes, Gluten free, Savory pies blue cheese, broccoli, France 0

Quiche is an open, crispy pie filled with vegetables, meat, ham, chicken, seafood and other delicious foods that are covered with the mixture made from milk, eggs, and cheese. Quiche is cooked until the topping is slightly golden and the filling is tender. Quiche belongs to the classical part of French cuisine. Historically, the word quiche has been mentioned in France in the 17th or 19th century, but similar pastries were made in Italy already in the 13th century.
Quiche variants exist most probably as much there are chefs making it. I have been making a particular type of quiche for 20 years, but only recently I have modified significantly this recipe for my partner request, inventing the possibility of making gluten-free sandwiches and replacing milk with vegetable milk and butter with vegan butter. From the animal products, quiches contain aged parmesan, free-range chicken eggs and a bit of high-quality blue cheese. The filling contains cherry tomatoes and broccoli.

Valmistamisaeg: 15 min preparation of dough, 20 min baking of the pastry and preparation of the filling, 45-60 min baking of the quiche
Tase: medium
Kogus: 1 quiche

Ingredients:

Dough:
200g high-quality wheat flour or gluten-free flour (mix 7 or flour from the supermarket)
80 g cold butter (I used vegan butter)
3 egg yolks
2-3 tbs cold water
0,25 tsp sea salt

Filling:
300 g broccoli
100 g high-quality blue cheese
300 g cherry tomatoes

Topping:
300 ml milk (soya milk)
25 g high-quality wheat flour or gluten-free flour (mix 7 or flour from the supermarket)
25 g butter (I used vegan butter)
2 tsp English mustard with mustard seeds
3 eggs
100 g parmesan cheese
Black pepper, sea salt, and 0,5 ts dry basilic

Preparation:

Dough:
1. Mix flour with cold butter, add a small amount of water and make the rough dough.
2. Spread the 0,5 cm layer of dough to the quiche form and edges to form the bowl of the dough
3. Bake 20 min at 190 degrees

Filling:
Boil the water seasoned with the small amount of salt, chop broccoli to 3-4 cm piece, boil for 3 minutes, then cool-down quickly with cold water.
2. Make a few holes to the cherry tomatoes. If not, the cherry tomatoes will burst when baking
3. If the bottom is baked for 30 minutes, place the broccoli and cherry tomatoes on the dough bottom, break the blue cheese in peace and add to the dough bottom. Sprinkle a little of salt.

Topping:
1. Add flour to milk, spread and heat. It is not necessary to heat the milk to boil or very long time. It is enough to heat until the mixture is thickening.
2. Add grated parmesan into the sauce. Add mustard and season with salt, pepper, and basil
3. Add eggs and mix the topping very carefully

Pour the topping over the pie, sprinkle some black pepper and bake at 190 degrees until the pie becomes slightly brownish.
Serve warm or cold.
Ready!!!

October 2 2018

Yeast dough carrot pies

andrestover Bakes, Savory pies carrot 0

I remember the carrot and meat pies made by my grandmother since childhood. Pies were always served with meat or vegetable broth and fresh herbs. The grandmother always made loaf-pies which were cut into slices for serving. At a later time, my mother is making the same pies, but as the variant of little pies that can be eaten infinitely. I asked my mother to prepare about a hundred carrot pies for Varnja Buffet Day. She made these small carrot-pies more than 100. However, Kerttu also produced over 100 onion pies. Pies were very good sales items on that day. I posted here a carrot-pie recipe. You can use a variety of the fillings besides carrots – the meat, mushrooms, jam – everything that comes in your mind.

Preparation time: mixing the dough for 15 minutes, 1-1.5 hours rising, 30 min baking
Level: easy
Quantity: about 50 pies

Ingredients:

Dough:
500g high-quality wheat flour
1.5 cups of milk
150 g of 82% butter
Pinch of salt
30 g yeast
2 tablespoons sugar

Filling:
700g Boiled Carrots
Salt and a bit of wheat manna

Preparation:

1. Peel the carrots and boil with slight salt and cool-down
2. For the preparation of dough, dissolve yeast in a small amount of milk.
3. Mix flour, sugar, and salt in a large bowl
4. Melt butter in low heat
5. Add yeast and remaining milk
6. Knead the dough for at least 10 minutes. If it starts to stick to the hands or looks too fluid, add a little flour
7. The dough should not be too tight
8. Cover the bowl with a clean kitchen towel and place it on a warm surface for about 1-1.5 hours. I use an oven that is heated to about 30-35 degrees so that the oven is warm if touching with the hand. A burning tea candle can be placed in the oven with the dough, which keeps the temperature about 35 degrees.
9. Meanwhile, grind the carrots with meat-grinder (it gives a good structure for pie filling), season with salt. Mix a few dessert spoons of manna to the carrot mass so that the carrots are not too watery and do not soak the pies.
10. When the dough has risen, cut it into four. Roll ¼ of dough thinly on the base covered by flour.
11. Adjust the oven temperature to 180 degrees.
12. Take a teaspoonful of carrot mass, put into the rolled dough, raise the dough over the carrot mass and cut the pie-size peace using the cookie form or cup, and squeeze the edges of the pie very firmly.
13. Place the ready-made pies on a baking pan on a baking sheet, sprinkle with egg and cook for about 10 minutes until the pies are nicely golden brown
14. Serve with meat or vegetable broth.
Ready !!