Shared Lunch- Jalapeño Popper Pies?

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Friday was a sad day at work, we said goodbye to a friend. In the grand tradition of our branch we had a shared lunch. Said friend is a spice fiend and rather than do my predictable sweet baking, I opted for something with jalapeños in. After getting lost in Pinterest for a few hours I settled on a recipe for the above pies. They were good and a big success.

I made them the night before, let them cool and stored. Some of my pies burst a bit and while they were still warm I pushed the cheese back in. I will be making these regularly for bring a plate events.

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The original recipe is here and I adapted it to suit me. Now these are not a quick thing to but I did enjoy myself with a Luke Cage Spotify music fest and a dance.

Jalapeño Popper Pies- Muffinmum.com

  • Servings: enough for a group
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1 egg

1 tablespoon water

150g cream cheese

1 cup grated cheddar

2 tablespoons plain flour

1/3 cup jared jalapeño peppers chopped (we use Delmaine)

1 packet frozen puff pastry with 5 sheets

Lay pastry  sheets out to defrost.

Heat oven to 200°

Cover 2 baking trays with greaseproof paper.

Mix cream cheese, cheddar, flour and jalapeño peppers.

Cut pastry with a fluted 5cm cutter.

Place heaped teaspoon of cream cheese mix in centre of pastry circle.

Moisten edges with egg/water mix.

Put another circle on top and crimp shut with a fork.

Lightly prick tops with a fork.

Place on a greased baking tray.

Continue until all circles have been used.

Brush finished pies with egg/water mix.

Bake until golden, about 15-20 minutes.

Allow to cool on tray.

 

Chicken pie- thanks Nigella

Look at that, mmmm.

Look at that, mmmm.

This pie is a good pie. I am only going to give you the recipe for the filling as it is up to you what you do with it. We have it with just a puff pastry top and it is good, so good. You can also vary the vegetables you add, for some reason chicken goes so well with sweetcorn and that is what we often have.

I have seen several recipes for similar pie filling on the internet, some of them are so complicated and have odd ingredients. This is no fancy pie but a robust, tasty and proper pie. If you know how to make a white sauce you are most of the way there anyway. It is that simple.

The recipe I use as a guide is in Nigella Lawson’s How To Eat. It is in the back under baby food and on page 488. I am doing a blog post so I always have the recipe available.

Chicken Pie filling

Heat oven to 180°C

1 tablespoon butter

1/2 chicken stock cube 

1 tblsp flour

300 ml milk

125grm veg ( I use frozen sweetcorn or frozen mixed veg)

200 grm cooked chicken (1 large breast is enough for us, poaching is a quick way to cook it and it shreds easily)

Melt butter and add stock cube/ granules mix together to make a kind of paste

Stir in flour and cook until a light brown in colour

Off heat stir continuously and slowly add the milk

When smooth put back on the heat and cook for around 10 minutes, stir occasionally

Add chicken and veg, mix all together.

If you are doing it my way –

Place filling in a pan dish and top with defrosted puff pastry, prick all over and brush with milk

Bake for around 35-40 mins or until pastry is brown and you can see the filling bubbling.

Enjoy.

Photo 5-05-14 5 01 22 pm

Lemon meringue pie with a biscuit base

I have never been much of Lemon Meringue girl as I have never thought it worked. The pastry seems like it is only there to hold things in. This version with a biscuit base has converted me. It is a very easy recipe and I made the biscuit base and lemon curd the day before. I put the base in the fridge and the curd in a bowl and in the pantry. The next day all you have to do is put the two together and whip up the meringue. Easy, Peasy Lemon Squeezy , the capitals are because we have a cat with that very name.

Photo 19-04-14 5 16 51 pm (HDR)

This recipe is from Taste Magazine (March 2014)

Base-

250g biscuits (ginger biscuits work well)

125g butter melted

Lemon curd-

1 cup caster sugar

1/2 c cornflour

1 c water

1/2 c lemon juice

50 g butter cubed

2 tsp lemon zest

3 egg yolks

Meringue-

3 egg whites

1/2 c caster sugar

Method

Base-

Grease a spring for pan (says 20 cm but I only had 24cm)

Process biscuits to a crumb and mix in melted butter

Place in tin and work up the side a little to make a biscuit shell

Refrigerate, over night is fine.

Curd-

Mix sugar and cornflour

Slowly add water and lemon juice stirring continually until smooth

Place on a medium heat, stir as it thickens (around 3 mins)

Remove from heat and stir in butter, lemon zest and egg yolks.

Leave to cool (overnight is fine)

Meringue-

heat oven to 220

Cover the biscuit base with the curd

Beat egg whites until you have soft peaks

Slowly add the sugar and beat until sugar has disolved

Spoon over the lemon and do some fancy patterns

Bake for 5-10 mins until browning

Remove, cool and refrigerate.

I am still alive.

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I am currently of on a holiday visiting family and friends in Scotland and England. I just had to post this picture of a culinary delight,  macaroni cheese pie. It was delicious and is the idea of the Scottish.  I love a good pre and mac n cheese. This was heaven.
* I have looked into this recipe and discovered it is made with water pastry, the same as a traditional pork pie. I will try this at home with the help of the gorgeous master baker and his books, Paul Hollywood.