Muffins Steak & Ale Tin Pies

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Marlene Wells
5 years ago
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1 Muffins Steak & Ale Tin Pies 1.7 pounds stewing beef, diced 3 tbsp plain flour 1 tbsp salt 1 bottle pale ale 1 tin chopped tomatoes Small bunch of thyme 2 carrots 3 sticks of celery 1 onion, halved How You Make It: 1. Preheat oven to 180 C/350 F. 2. In a large mixing bowl combine beef, flour and salt. 3. Heat a tablespoon of oil in a casserole dish and brown the beef all over. Remove from pan and set aside. 4. Deglaze the bottom with the ale and tomatoes then add the thyme and vegetables. Re add the beef and put the lid on, then leave to simmer for 4 hours or until the meat is meltingly tender. 5. Roll out the pastry and cut into circles that snuggly fit into a buttered muffin tin. 6. Spoon over the stew into each pie and cut circular lids. With egg wash attach lids and brush over the top. Bake for 25/30 mins.

2 DALENE SE VLEISPASTEITJIES Ons het baie jare grootmaat, dan bedoel ek soos in 100dosyn op n slag, pasteitjies gebak vir fondsinsameling. Ons het hierdie resep gebruik DALENE SE VLEISPASTEITJIES (Deeg) 12 k Koekmeel 2 t Sout 5 t Bakpoeier 3 Eiers 2 Eetlp Wit Asyn 750g Margarien Rasper margarien in meel, sout en bakpoeier. Voeg genoeg water by asyn om 350ml te maak en klits eiers by. Meng met meel. Bak 25 min by 230 C. Lewer 11 dosyn. Vries rou en bak soos benodig. Ons het destyds nog die panelite tafels gehad in die kombuis en die hele tafel vol deeg uitgerol. Dan het ons stroke deeg in die lengte van die tafel gesny, vulsel ingesit in die hele strook en toegerol. Dan het ons n mosterdpoeierblikkie gebruik om die lengte af te merk sodat almal ewe lank is. Vulsel: 2 kg Maalvleis 2 kg Aartappels 2 eetl Steak & Tjops

3 2 tlp Sout ½ kg Gemengde groente Kook vleis gaar en droog en voeg gaar groente en aartappels by. Maak goed fyn. Ons het sommer deur die vleismeule gemaal, of as ek minder maak het ek die voedselverwerker gebruik. Ons het dan die koekiespuit gebruik om die vleis op die deeg te sit, daarom moes dit redelik fyn wees. As jy n teelepel gaan gebruik kan die vulsel maar growwer. wees. Classic Steak and Kidney Pie Treat the family to this traditional steak and kidney pie served with mashed potatoes and roast vegetables. Less than 1.5 hours Serves: 4 Main Ingredients 500 grams beef, cubed 500 grams lamb kidneys, cleaned and cubed 250 ml red wine 50 grams flour

4 250 ml water 1 sachet KNORR Hearty Beef Stew Cook-in-Sauce 1 roll puff pastry 1 egg lightly beaten Preheat oven to 200 C. Marinate the beef cubes and kidneys in the red wine, preferably overnight. Dust the cubes with flour reserving the wine for later use. Fry the cubes in oil to brown. Add the KNORR Hearty Beef Cook-in-Sauce, the reserved wine and water and simmer for min. Place in an ovenproof dish or 4 individual dishes. Roll out the pastry and place over the mixture to create the top of the pie. Brush with beaten egg. Bake the pie at 200 C for 15 min or until golden brown. Serve with mashed potato and vegetable OORGOOI SLAP DEGIE VIR PASTEIE

JY HET NODIG: 2 koppies koekmeel 1 el bakpoeier 1 koppie melk 1 koppie kookolie 3 eiers knypie sout 1 ui, in ringe gesny METODE: Klits die melk, kookolie en eiers saam.

5 JY HET NODIG: 2 koppies koekmeel 1 el bakpoeier 1 koppie melk 1 koppie kookolie 3 eiers knypie sout 1 ui, in ringe gesny METODE: Klits die melk, kookolie en eiers saam. Voeg by jou meel, bakpoeier en sout by, klits goed tot gladde slap deeg. Gooi bo-oor gaar voorbereide pastei vleisl, druk paart uie ringe bo op die deeg vas, en bak vir ongeveer 30 min by voorverhitte oond van 180C tot mooi bruin Crab and Burrata Brioche

Strata with Fresh Tarragon Yield: Serves 4 Prep Time: 10 minutes + overnight chill Cook Time: 40 minutes Ingredients: 5 eggs 1 1/2 cups whole milk 1/2 cup sour cream 1/2 teaspoon salt 1/4 teaspoon

6 Strata with Fresh Tarragon Yield: Serves 4 Prep Time: 10 minutes + overnight chill Cook Time: 40 minutes Ingredients: 5 eggs 1 1/2 cups whole milk 1/2 cup sour cream 1/2 teaspoon salt 1/4 teaspoon pepper 1 large loaf brioche, cubed 2 tablespoons chopped fresh tarragon, plus more for topping 1 teaspoon lemon zest 1 tablespoons lemon juice 1 1/2 cups lumb crab, cooked and chopped 8 ounces burrata, sliced Directions: In a large bowl, combine eggs, milk, sour cream, salt, pepper,

tarragon, lemon zest, and lemon juice. Add the bread cubes and gently toss to combine. Pour into a greased two quart baking dish. Cover with foil and place in the fridge overnight.

7 tarragon, lemon zest, and lemon juice. Add the bread cubes and gently toss to combine. Pour into a greased two quart baking dish. Cover with foil and place in the fridge overnight. The next morning, preheat oven to 350 degrees. Bake strata for about an hour. I would check about 50 minutes in to make sure everything looks good. Remove from oven and let it cool slightly. Top with burrata and fresh tarragon. Serve immediately. Brie and Cranberry Jelly Pretzel Pies Wonderful for brunch or even starter, this is such a winning combo! Yields: About 16 mini pies Ingredients: 1 1/2 cups warm water 1 tablespoon granulated sugar 2 1/4 teaspoons (1 packet) active dry yeast 4 1/2 cups unbleached all-purpose flour

8 2 teaspoons salt 4 tablespoons unsalted butter, melted 10 cups water 2/3 cup baking soda 1/2 cup Cranberry jelly 125 ga Brie, cut in small cubes 1 egg yolk beaten with 1 tablespoon water (egg wash) Sea salt, for sprinkling Directions: Combine water, sugar and yeast in the bowl of a stand mixer; let sit 5 minutes until foamy. Add flour, salt and butter; stir to combine. Using a dough hook, knead dough on medium speed 5 minutes until smooth, elastic and slightly tacky (alternatively, you can turn the dough out onto a lightly floured surface and knead by hand 10 minutes until smooth, elastic and slightly tacky). Shape dough into a ball and place in a large, lightly greased bowl. Cover with lightly greased plastic wrap and let rise in a warm place 1 hour until doubled. When dough is nearly doubled, combine water and baking soda in a large stockpot. Bring to a boil. Heat oven to 200 degrees C. Punch down dough. Roll out on a lightly floured surface to 1/4-inch thickness. Use a round biscuit or cookie cutter to cut out circles of dough. Re-roll out scraps as needed. Spoon a teaspoon or so of jelly into the centre of half the dough circles. Top with a piece of brie. Top with another dough circle to form a pie; use fingers or fork tines to seal the edges. Transfer pies to a lightly floured baking sheet or platter. Place about 3 hand pies at a time in the boiling water bath; boil 30 seconds. Using a slotted spoon, remove pies and transfer to a parchment paper or silicone mat-lined baking sheet. Repeat with remaining pies, placing pies about 1 inch apart on baking sheets. Lightly brush tops of pies with egg wash, then sprinkle with sea salt. Bake 12 to 14 minutes until golden brown and puffed. Cool slightly on a cooling rack before serving.

9 Lemon Meringue Pie Crust Shells: Preheat oven to 180 C Melt 100gms Grassfed Butter, set aside to cool a little. Mix together 1 Cup Hazelnut Meal, 1/2 Cup Almond Meal, 1Tablespoon Coconut Flour & 2 Tablespoons Xylitol. Whisk 1 egg with cooled melted butter then stir through dry ingredients until well combined. Divide into 4 and press into 4 greased 12cm flan tins. Bake in oven for 10-15minutes. Lemon Curd: Place 125gm butter and zest of 2 lemons into a saucepan on low heat until butter is melted. Combine juice of 2 lemons and 1/2 Cup of Xylitol and stir to dissolve. Add this to the melted butter and whisk well. Off the heat pour the lemon butter mix a little at a time into a bowl with 6 egg yolks. Whisk continuously as you add all the liquid. Return everything to the saucepan over low heat and whisk until curd thickens. Strain curd to remove any lumps and zest then spoon into pie crust shells.

10 Meringue: Beat 2 egg whites on medium speed until soft peaks start to form. Add in a splash of vanilla extract and 2 Tablespoons of Xylitol (added gradually) and continue beating until smooth and glossy. Finally add 1/4 Teaspoon Cream of Tartar and combine. Pipe meringue on to lemon curd and bake pies at 180 until meringue is golden. Enjoy with a generous serve of cream. CHEDDAR, MUSHROOM AND BLACK PEPPER PIES INGREDIENTS 1 Roll puff pastry 15 ml Cooking oil 250 g Button mushrooms, sliced 1 Clove crushed garlic or flakes 2 Carrots, peeled and grated 4 Baby marrows, grated 1 sachet KNORR Black Pepper Sauce 150 g Cheddar cheese, grated METHOD Preheat oven to 200 C.

Heat cooking oil in a pot and fry the mushrooms and garlic until soft. Add the grated carrots and baby marrows and allow to cook until soft, stirring occasionally.

11 Heat cooking oil in a pot and fry the mushrooms and garlic until soft. Add the grated carrots and baby marrows and allow to cook until soft, stirring occasionally. In the meantime make up the sachet of KNORR Black Pepper Sauce as per on pack instructions. Add the made up sauce to the pot and stir in the grated cheddar cheese. Divide the mixture between four oven proof ramekins. Unroll the pastry and cut out four 7.5 cm circles and top the ramekins with the pastry circles making sure the pastry stretches over the edge of the ramekins. Bake in the oven for 15 minutes or until the pastry is golden brown and flaky. SPINACH & FETA PIE 100g (3½oz) pinenuts 5 free range or organic eggs 300g (10½oz) feta cheese 50g (1¾oz) Cheddar cheese Dried oregano 1 lemon

12 A knob of butter 400g (14oz) prewashed baby spinach 1 x 270g pack of filo pastry Cayenne pepper 1 whole nutmeg METHOD TO START: Get all your ingredients and equipment ready. Turn the oven on to 200C/ gas 6. Put a medium (approx 26cm/10½in diameter) ovenproof frying pan on a medium heat. Put the standard blade attachment in the food processor. SPINACH & FETA PIE: Put the pinenuts into the dry ovenproof frying pan to toast, tossing occasionally. Keep an eye on them. Crack 5 eggs into a mixing bowl and crumble in 300g (10½oz) feta. Grate in the Cheddar. Add a pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon and a glug of olive oil. Once the nuts are light golden, add them to the egg mixture and mix well. Put the empty frying pan back on the heat, add a little olive oil and a knob of butter and pile in half of the spinach. Gently push and move it around and add more as it wilts down. Make sure it doesn t catch on the bottom and, when there s room, start adding the rest, stirring frequently. Meanwhile, take the pastry out of the fridge. Lay a large sheet of greaseproof paper, approx 50cm (20in) long, on the worktop, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo pastry sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub some olive oil over them. Sprinkle over a good pinch of salt and pepper and a pinch of cayenne. Repeat until you have 3 layers. Don t worry about any cracked bits. Remember to keep stirring the spinach. Once the spinach is really nice and dense, take the pan off

the heat. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well. Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over.

13 the heat. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix well. Carefully move the greaseproof paper and filo into the empty frying pan so the edges spill over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. Fold the filo sheets over the top and let them fall where they will (for more help go to www. jamieoliver.com/how-to-filo-pie). Put the pan back on a medium heat for a couple of minutes to get the bottom cooking, then put the pan into the oven on the top shelf to cook for 18 to 20 minutes, or until golden and crisp. Tomato Pie This is one of my all time favourites and I do mine in mini patry pans and serve as a starter. You can use Puff Pastry for this recipe, but prebake your shell. INGREDIENTS 1x 23 cm Pie shell 1/2 yellow or red onion, chopped 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes 1/4 cup sliced basil (about 8 leaves)*

14 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella) 3/4 cup mayonnaise 1 teaspoon (or more to taste) of Frank s Hot Sauce (or Tabasco) Salt and freshly ground black pepper *To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the cigar crosswise in thin slices. METHOD 1 Preheat your oven to 350 F. Pre-bake the pie shell in the oven for about 8 to 10 minutes (a little longer for a frozen pie shell), until lightly browned. If you are using a homemade crust, freeze the crust first, then press a sheet of aluminum foil into the crust to keep the sides of the pie crust from falling down as it cooks. Pre-bake it for 15 minutes, then remove the foil and bake for 10 more minutes. 2 Lightly salt the chopped tomatoes and set them in a colander over a bowl to drain while you are pre-baking the crust. Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer. 3 Sprinkle a layer of chopped onion over the bottom of your pre-baked pie crust shell. Spread the drained chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes. 4 In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes. 5 Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

Easy Breakfast Sandwich Pudding with Crispy Bacon

Easy Breakfast Sandwich Pudding with Crispy Bacon Yield: Serves 4 to 6 Prep Time: 10 minutes Cook Time: 25 minutes Ingredients: 5 slices bacon 4 English Muffins cut into cubes 3/4 cup whole milk 3/4 cup