Pie: 80+ Pies and Pastry Delights
Format: PDF / Kindle (mobi) / ePub
Who can resist a home-baked pie? There is nothing more satisfying than tucking into a piping-hot, freshly baked pie, tart, or quiche which has just come out of the oven. Whether you're after savory or sweet, humble or gourmet, small or family-sized, you'll find just the recipe in this book. This mouth-watering collection features more than eighty of the most irresistible pastry classics and creations from around the world. Join award-winning Global Baker and patissier Dean Brettschneider as he unlocks the secrets to making truly melt-in-your-mouth pies.
time. The pie can be traced back in history to the ancient Egyptians. They were prepared and baked by the Pharaohs’ bakers, who encased fillings in bread dough which was considered a primitive form of pastry dough. These early pies consisted of fillings based on field plants and grains and, if sweetening was required, honey was the key, sought-after ingredient. Even the pie then was considered a delicacy. It’s widely understood that the Greeks were the first makers of ‘pie pastry’ as such. It was
Set aside on a baking tray for at least 30 minutes to relax the pastry. Bake blind (see page 214) in a preheated 180°C oven for approximately 20 minutes or until light golden-brown in colour. Remove the foil and weights and immediately brush with egg wash to seal the pastry case. Return to the oven and bake to set the egg wash, about 2 minutes. Combine all the Pumpkin Filling ingredients except the prunes into a mixing bowl and, using a hand whisk, mix together until well combined and smooth.
refrigerator. When ready, roll out the Butter Puff Pastry on a floured surface to approximately 4mm thick to fit inside a greased 35cm × 10cm rectangular fluted flan or loose-bottomed tart tin. Line the tin with the pastry and trim the top edges with a sharp knife. Place the butter and honey into a mixing bowl and, using a wooden spoon, cream until light and fluffy. Slowly add the egg and beat until combined, then beat in the ground almonds and flour. Cover and set aside until required. Wash and
lightly floured surface roll out pastry into a sheet about 4mm thick, and large enough to cover a greased 20–22cm deep loose-bottomed tart tin. Use the rolling pin to pick up pastry and lay it over the tin. Gently press pastry into the tin so that it fills all contours. Be careful not to stretch pastry or it will tear, or shrink back in the oven. Chill in the refrigerator for 30 minutes, or more if the pastry still feels soft. Reserve scraps for the trellis top. To make custard, place first
FILLING 1 tbsp olive oil 1 large onion, chopped 2 medium carrots, diced 2 tbsp flour 500g lean minced lamb or beef 2 tbsp tomato purée 1 tbsp fresh thyme leaves 1 generous splash Worcestershire sauce 500ml beef stock salt and pepper, to taste Heat the oil in a medium saucepan, then add the onion and carrot and cook for a few minutes. Stir in the flour and cook for a few minutes while stirring. When the carrots are soft, turn up the heat, add the mince and brown, stirring to ensure all the mince