Rustic Apple Pie by Karen Yee

Rustic Apple Pie

Ingredients:

Pie Shell

300 cups flour 
2 tbsp sugar 
½  tsp salt 
½ tsp of baking powder (this really makes the crust extra yummy)
250g cold unsalted butter, cubed 
2 egg yolk
2 tbsp ice water 

For the Filling

5 green apples - peeled, cored and sliced 1/4 inch thick
40 grams granulated white sugar
55 grams light brown sugar
1 tablespoon lemon juice (tossed into the sliced apples to prevent browning)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt
2 tablespoons unsalted butter
1 1/2 tablespoons cornstarch (corn flour)

Directions:

Preheat oven to 220 degree celsius. Place the rack to the lowest of the oven.

For the pie shell, mix all the ingredients together except water.
When the mixture is crumbly, add water. If the dough is too sticky, add a bit more flour 
to bind. Add 1 tbsp. at a time. Divide into 2 portions and press into a disc.
Wrap the dough up and chill for 30 mins.
Press one portion of the cold dough into you 8" pie pan and chill it while you prefer the 
filling.

For the filling, toss all the ingredients together except butter.
Meantime, roll out the 2nd piece of dough for the top crust. 
Arrange the apple slices onto your pie shell you have already prepared in the fridge.

**Do not pour in too much excess liquid left in your bowl as your pie  may turn out to be 
very soggy.

Gently lay the 2nd piece of dough to cover the entire pie. Trim of excess dougn hanging 
over the edges and crim the edges with a fork.

Using a knife, make 2 to 3 slits in the centre of the top crust to allow steam to escape.
Brush the top with an egg wash (mix one egg with 1 tbsp of water)

Place the pie pan onto a baking sheet and bake for about 40 to 45 minutes or till the 
apples feel tender when you insert a knife into it.

Remove from the oven and allow it to cool completely before serving.

Short Crust Pastry by Stevia Chai

 

 

 

 

 

 

 

 

 

 

Short Crust Pastry by Stevia Chai

Ingredients:

100g plain flour
50g cold butter, diced
1 tsp salt
1 Tbsp cold water
Method:

Sift flour and salt into a mixing bowl.
Rub the butter into the flour with your fingers (you can use the food processor to do this) until mixture resemble bread crumbs.
Add the water and knead till mixture gathers into a dough.
Cover with plastics wrap and rest dough for 30 minutes.
Divide dough into 35g each and fill with filling of choice.
Bake in a preheated oven at 200 deg C for 20 - 25 minutes or till golden brown.
Cool on wire rack.

*Note: pastry can be use to make into tart shells and use for custard tart or fruit tart.

Chicken Pie by Clarine Peh

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Pie (makes about 12 pies)

Filling:

Approx. 200g chicken meat, diced

1 potato, boiled and diced

1 bowl of green peas or mixed vegetables

6 mushrooms, diced

Salt

Pepper

Oil

1 tsp corn flour and 1tbsp water, mix together

1 small onion, chopped

Method

1. Heat up oil in pan and fry the onion. Add chicken and fry.

2. Then add in the potato, green peas and mushrooms.

3. Add salt and pepper to taste. Add in the corn flour mixture to thicken.

4. Allow to cool.

Note: you can change the fillings to your own likings. These are the ingredients that my kiddos like so they goes into my pies J

Pastry:

300g plain flour
2 tbsp milk powder
1 egg
200g butter

A pinch of salt

Egg for glazing

Rub-in Method (cold butter)

1. Cut cold butter into small cubes.

2.  Combine flour and milk powder and mix well. Rub in the cold butter, add salt, mix well and add beaten egg.

3. Mix to form a soft dough. Wrap with cling wrap and refrigerate before use.

Method

1. Divide the pastry dough equally into 12 pieces about 30g each for the base and 12 pieces of 10g each for the top (depending on your mould size). Press the 30g dough into moulds evenly to form the base.
2. Poke the base a few times with the fork. Fill up with the chicken filling.

3. Roll the 10g dough and form the top of the pie and cover. You can use a bit of water to seal the edges. Poke the top with a fork or slit with knife to allow hot air to escape.

4. Glaze the top with egg and bake in preheated oven at 180 degree Celsius for 20 minutes or until they are golden brown.

 

Baked Pommes Duchese by Lily Chua

Baked Pommes Duchese

 

 

Ingredients

2 large russet potatoes

some garlic powder
some fine salt
about 30gm unsalted butter
2 egg yolks
50gm milk
some pepper - optional

Method

1. Boil the potatoes with skin with just enough water to cover them.
2. To check for doneness, use a fork to prick. If the fork goes in easily, they are cooked.
3. Preheat oven to 200 degree celcius.
4. When the potatoes are cooled but still a little bit warm, you can now remove the skin easily by cupping your hand over one end of the potato and pull the skin away.
5. Cut the potatoes into at least 8 slices or more onto a large plate.
6. Sprinkle the garlic powder and pepper and some salt and also the butter over the potatoes.
7.    Mash them with a potato masher until fine.
8.    Beat 2 egg yolks with some milk about 50ml.
9.    Reserve about 1/4 egg yolk mix for brushing/drizzle onto the tops of the potatoes.
10.  Pour the remaining egg yolk mix into the mashed potato and blend till absorbed.
11.  Use a piping bag with a large star nozzle and fill it up.
12.  Use a spoon to drizzle the reserved egg yolk mixture onto the piped potato swirls.
13.  Pipe onto a oiled baking tray or into oiled small sturdy muffin cups.
14.  Bake for about 16 minutes or till the edges of the swirls turn brown colour.

Shepherd’s Pie by Karen Yee

Shepherd’s Pie by Karen Yee

Filling:

500g ground beef/lamb

½ cup of red wine

½ cup of beef stock or chicken stock

2 tbsp of tomato paste

1 bay leaf

1 tsp of Italian herbs

½ garlic pepper or black pepper

1 medium onion diced

3 cloves of garlic bruised

2 carrots chopped to small pieces

2 stalks of celery chopped to small pieces

½ cup fresh parsley chopped

½ grated parmesan or cheddar cheese

Pinch of salt if necessary

Olive oil

Topping:

4 to5 large potatoes

1 knob of butter

A pinch of salt

1 tbsp of milk (add more or less depending on the consistency you prefer for the topping)

1 egg (lightly beaten)

Dried parsley for garnishing

Directions:

Heat up some olive oil. Saute the onions, garlic till fragrant.

Add the carrots and celery and continue to stir fry for about 3 mins.

Add the ground beef or lamb. Stir fry till they just turn brown.

Add the tomato paste, Italian herbs, garlic pepper and bay leaf. Stir in till combined

Add the red wine and let it simmer for about 1 min.

Add the beef/chicken stock. Cover and allow it to simmer till the sauce is cooked down.  Add salt to taste if necessary. I did not have to add salt at all as the beef stock I bought is slightly salted.

Once the sauce has cooked down and thickened, stir in the parsley and turn off the heat. ** We do want some sauce so that the filling will not be too dry after baking.

Allow the beef to cool.

Meantime, prepare the topping. Remove the skin of the potatoes, cut them into chunks and boil them with some salt till they soften.

Drain the water and add the butter and salt and mash the potatoes.

Then add the lightly beaten egg and milk and mix well.

Preheat the oven to 220C.

Scoop the beef into the individual ramekins, spread some of the grated cheese on top of the beef then spread the mashed potato topping over. Lightly prick the potato topping all over and garnish with some dried parsley.

Bake till the top turns lightly brown.

** You can also bake it in a large casserole.

Tuna Quiche Pie by Cindy Koh

Tuna Quiche Pie

Ingredients:
Savoury Dough
115g plain flour
75g chilled margarine
1/8 tsp salt
13g chilled water
1/4 egg

Method

- Rub chilled margarine into flour till yellow crumbs.
- Stir salt into liquids.
- Add liquid into yellow crumbs. Knead to form a dough.
- Chill for 20mins.
- Roll to 2mm thick.
- Cut with cutter to fit into foil cup.
Ingredients:
Fillings

100g can tuna drain off liquid/oil
1/2 pc onion diced
1 tbsp plain flour
1 tbsp oil
125g milk
1/8 tsp salt
1/4 tsp pepper
Method

- Heat oil. Sauté the onions.
- When the onions become transparent, add the flour to form a roux. Brown the roux lightly.
- Pour in milk in stages. Stir with wooden spoon after each addition. Bring to boil.
- Put in tuna.
- Fill in savoury pastry shell.

Ingredients:
Topping
150g potato flakes (450g fresh potato)
60g cheddar cheese - grated
1/4 tsp pepper
50g milk
Method

- Mix potato flakes with milk
- Mix cheese and pepper
- Pipe or spread on top of the tuna filling
- Bake at 180-200 degree C for about 30 min till bottom of pastry is brown.

French Apple Tart by Karen Yee

French Apple Tart by Karen Yee

 

French Apple Tart (sources: http://www.youtube.com/watch?v=ASPe1G16Zvk and Laura Calder's French Food At Home)

 

Pie Shell

1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)

 

Cream Filling

1 egg
1/2tsp Vanilla
 250 g Softened Cream Cheese
1/4cup Sugar

 

Topping

3 Apples (peeled and thinly sliced) I used 2 large red (royal gala is nice) plus 1 Granny Smith
1/4cup Sugar
1/2tsp Cinnamon
A pinch of nutmeg

 

** Apricot or passion fruit jam for glazing (heat up to soften the jam a little)

 

Directions:

 

For the pie shell mix all the ingredients together except water.

When the mixture is crumbly, add water. If the dough is too sticky, add a bit more flour to bind. Add 1 tbsp. at a time. press into a disc.

Wrap the dough up and chill for 30 mins.

Press the cold dough into you 8" pie pan, prick the shell base with a fork all over and chill it for another 15 min.

Meantime, preheat the oven to 220C.

To blind bake the shell, place a piece of parchment paper on the shell, stack another pie pan (similar in size) on it. Press it down firmly and place more weights on top.

Put it into the oven on the lowest rack for 20 mins, then remove the weights, pan and parchment paper and transfer to the middle rack. Continue to bake it till it is slightly golden brown (abt 15 mins).

Remove from oven and set aside to cool.

 

While the pie shell is baking, you can start slicing the apples (thin slices) and set aside. Do not add the sugar and cinnamon yet though.

Then prepare the cream cheese filling.

Cream the cheese and sugar together then add vanilla and egg to it and beat till the mixture is smooth and well mixed. Set aside.

Add sugar, cinnamon and nutmeg to the apple slices and gently mix well.

Spread the cream cheese filling al over the shell, then start layering the apple slices. Sprinkle some castor sugar all over the top of the apples. Watch Beth's video here and learn how to lay the apples: http://www.youtube.com/watch?v=ASPe1G16Zvk

Meantime, preheat your oven to 200C.

Place the tart on the lowest rack for 15mins, then transfer to the middle rack and bake for another 30 to 40 mins.

Remove from the oven and brush some apricot or passion fruit jam a over as a glaze.

 

Chicken Mushroom Vegetable Mini Pies by Diana Gale

Chicken, Mushroom and Vegetables Mini-Pies (Makes 12)

Ingredients:

For the filling

1 piece chicken breast, skin removed, and diced

1/2 cup peas (frozen)

1/2  cup corn (frozen)

1/2 red pepper, chopped

1/2 zucchini, diced finely

1/2 white onion, diced finely

1 cup shredded cheddar cheese

1 sprig thyme leaves

1 tsp salt

1/2 tsp grounded black pepper

For the baking mixture

1/2 cup original Bisquick® mix

1/2 cup milk

2 eggs

1/8 tsp sea salt

Method:

For the filling

1. Saute onion in heated oil until onion turns soft and translucent. Add garlic and saute for another minute or so.

2. Add chicken and cool until chicken has turned white and opaque.

3. Add all the vegetables, thyme, salt and pepper.

4. Cook until vegetables have softened and chicken is cook through.

For the baking mixture

1. Combine all ingredients in Baking Mixture list. 

2. Mix using a whisk until the mixture is relatively lump-free.

3. Oil muffin tin with cooking spray.

4. Place a scant tablespoon of mixture into each cup.

5. Place ingredients (that you are using) into cups.

6. Top with 1.5 tablespoons of mixture each.

7. Bake for about 30 minutes at 170C, or until golden-brown.

Basil Turkey Ham Quiche by Karen Yee

Basil Turkey Ham Quiche

Ingredients for shell crust:

175g  all purpose flour
1 egg yolk (keep the egg white for glazing the shell later)
4 tsp of cold water
100g cold unsalted butter
¼ tsp of salt

Directions:

Prepare an 8” fluted pan with a removable base preferably.

Mix all the ingredients together by hand or with a food processor EXCEPT the cold water (I prefer to use hand).
The mixture should be crumbly.

Then add cold water to bind them. Do not overwork the dough.

Wrap the dough with cling wrap and chill for about 30 mins before pressing into the 8 inch pan.

Chill the pan with the dough again for another 15 mins. Meantime, preheat oven at 220C.

Remove from the fridge and lightly poke holes all over the unbaked shell.

Press a parchment paper over the cold shell and place weights on it (I used another pie pan of a similar size plus some metal cutleries as weights).

Blind bake the shell on the lowest rack for 15 mins, then remove the weights and parchment paper and transfer the pan to the middle rack. Continue to bake for another 10 mins to brown it slightly.

Brush some egg white all over the shell and put it back into the oven for another 3 mins (you may off the heat at this oint).

Let it cool on the rack.

Meantime, you may proceed to make the egg custard.

Ingredients for egg custard

150 g turkey ham cut into bite size pieces
Fresh Basil leaves (amount to your liking).
½ cup of parmesan OR Romano OR Cheddar cheese
2 large eggs + 1 large egg yolk
½ heavy cream
2/3 cup of milk
½ tsp pepper
¼ tsp nutmeg
¼ tsp salt to taste (most of the saltiness will be coming from the cheese and ham)

Directions

Preheat oven to 180C.

Add all the ingredients into a bowl and whisk till well combined.

Lay the cheese, ham and basil all over the shell. Repeat another layer the same way on top of the first.

Place the pan on a baking sheet (in case of leakage). Pour the egg mixture over the shell slowly. Do not over fill as the mixture may overflow to the sides of the shell. 

Bake at the lower rack for 15 mins. Then transfer to the middle rack and continue to bake for another 25 mins. A toothpick inserted should come out clean. The quiche should still jiggle a little when done.

Chicken Shepherd's Pie by Karen Yee

Chicken Shepherd’s Pie

Ingredients:

Chicken Filling
2 to 3 de-bone chicken thigh cut into small bite size pieces
1/2 cup Mix carrots, corn and peas (amount to your liking)
1 medium onion diced
2 cloves of garlic bruised
1 bay leave
1 tsp of dried Italian spice
½ of garlic pepper (or black pepper)
1 tsp of Dijourn Mustard
¼ cup of white wine
1 tbsp of cooking cream (or whip cream)
Corn starch with some water to thicken the sauce
1 knob of butter
Salt to taste

DIRECTIONS:

Heat up some olive oil. Stir fry the onions and garlic till fragrant.
Add the chicken and stir fry for a minute. Add the mix vegetables.
Add Italian spice, garlic pepper, bay leaf and butter and continue to stir fry.
Add white wine and dijourn mustard stir and simmer for 2 mins.
Add the cooking cream followed by corn starch mixture to thicken the cream.
Add salt to taste. Set aside to cool.

Ingredients:

Potato topping
4 medium potatoes
1　knob of butter
1 egg beaten
A pinch of salt
1to 2　tbsp of milk or cream (depending on the consistency you prefer)
Dried Parsley for garnishing


DIRECTIONS:

Skin the potatoes, cut them into chunks and boil them till they are tender. Add some salt to the water for boiling.
Drain the water, mash them well with a potatoes masher or even blender. Add the butter, egg, salt and mix well. Add milk to achieve a preferred consistency o that it is easy for spreading.
Divide the chicken filling into the baking bowls then top each with the mashed potatoes. Bake till the top turns golden and slightly brown.

Lemon Meringue Pie by Stephanie Ng

NOTE: Ingredients are for a pie using an approximately 30cm x 20cm tray

Ingredients
Pie crust
450g flour
250g unsalted butter
(Add 1 egg yolk for not so crumbly crust)
2 tbsp cold water

 Lemon Custard Filling
8 egg yolks
12 tsp cornflour
3 cups Milk
1. 5 cups water
1 &1/3 cups Sugar
Juice of 3 large lemons
Zest of 2 lemons
1 tsp vanilla extract

Meringue layer
8 cold egg whites
1 cup sugar
1.5 tsp Cream of Tartar

Method

Pie Crust
1. Using hands, mix butter & flour till completed mixed.

2. Roll out the crust on tabletop to the size of the tray including the height of the tray.

3. Then place crust into tray. Press the crust against & up along the circumference of tray.

4. Bake at 210C for 10 mins & leave crust in the oven for another 5 mins.

Lemon Custard Filling
5. Pour milk & water into a saucepan slowly simmer. (Add 1 tsp gelatin melted in hot water, into the milk, if u prefer stiffer custard).

6. Separately whisk yolks & sugar & corn flour.

7. Scoop 2-3 ladles of warm milk/water mixture from the saucepan & stir after each ladle is added into the yolk mixture so that the yolks don't get cooked.

8. Stir the yolk mixture slowly into the finger-tolerant-temp simmering milk till completely mixed.

9. Add lemon juice, vanilla extract & lemon zest & stir till it thickens on medium fire. Be careful not to burn the custard. 

Meringue layer
10. Add 3 tbsp sugar to egg whites & cream of tartar then beat at speed 3 while slowly adding sugar 1 tbsp at a time until all sugar is used. Increase speed to 4 & beat till stiff peaks are formed. 

Assembly
11. Cool whole pot of custard in a pool of water; stirring the custard to even & smooth the custard.
12. Pour cooled custard into the pie crust & level with spatula to fill the baked pie crust.
13. Using the spatula, pour meringue onto the custard to even cover the custard layer. Using spatula, touch the meringue & pull peaks on the meringue layer.
14. Put pie into oven & bake at 180C at a lower level in the oven, for approx 10 mins. Leave it in the oven for another 10 mins if peaks are still white; using remaining oven heat.
15. Serve hot from the oven or store in the fridge and serve cold.

Mini Chicken Pies by Sandra Kwan

Ingredients for pastry

Pastry for 12 mini chicken pies

285g plain flour

1/2tbsp salt

85g butter

85g shortening

65-125ml iced water

1 Egg Yolk

Method

Sift the flour and salt into a bowl. Add the butter and shortening. Rub in with your fingertips until the mixture resembles dough. Begin to add the water a little at a time until the pastry comes together. Wrap the ball of pastry in the fridge and chill for 30 minutes.

Ingredients for filling

Filling for 12mini chicken pies

1 Large Potato

1 Small Onion, diced

25g Mixed Vegetables

1 Small Canned Slice Button Mushrooms

1 Chicken Breast

1/2tbsp. Corn Starch 1tbsp water

1tbsp Salt

1/2tsp pepper

1tbsp Oil

1/2 Campbell's Cream of Chicken

Method

1. Heat oil and fry potatoes, of water and pinch of salt. Set aside.

2. Heat oil in a wok, add in diced onions, cook until soft.

3. Add the chicken breast, canned mushrooms and mixed vegetables.

4. Add in the cooked potatoes.

5. Add in Campbell's cream of chicken and cook for another 5 minutes.

6. Add in the salt and pepper to taste.

7. Finally, add the corn starch mixed with water to thicken the mixture. Set aside.

To assemble:

Fill the mini crusts with a generous amount of filling. Cover each with another pie crust round, pressing the edges together to seal. Add cut out dough shapes rabbit, chicken, egg and be sure to poke a few holes on the top of each pie to allow steam to escape (so that the crust wouldn't get soggy during baking). Brush with egg wash, baked in a preheated oven at 180C for 30 mins or until golden brown.