Spinach, Feta and Potato Pies

I usually can't stop myself from paying a 'visit' if I happened to see food post of pies, or anything with potatoes or cheese!

Though by right I shouldn't take in too much of dairy products such as milk, cheese, chocolate or butter because I have allergic rhinitis and taking these dairy food would result in building up mucous.  And all these food are my favourite and how can I totally not having this or to totally cut down.

When Sonia  posted her Spinach, Feta & Potato Pies lately, I just got to try this out because I am sure I would love this very much.  But I made the cheated version ~ I used the ready made store bought crust pastry instead to make for a quicky fast lunch.

Spinach, Feta and Potato Pies

Recipe sourced from Sonia of NasiLemakLover with slight change 

For the pastry
280g plain flour, plus extra for dusting (or 140g wholemeal + 140g plain flour)
85g cold butter, diced
85g shortening
100ml milk, if needed

(For the pastry, I did not make the pastry,instead I used the store bought Crust Pastry)

For the filling
1 small US Russet potato, peeled and diced
200g spinach
100ml heavy cream  (ran out of cream ~ I used evaporated milk of 80ml)
100g feta, crumbled  (I used the Feta that brine in olive oil with herbs/dried tomato)
1 egg, beaten
100g cheddar cheese, grated
Salt and pepper to taste
Grated fresh nutmeg  (I did not add this as I have forgotten)

For the egg wash
1 egg, beaten with 1 tbsp water

Method
To make the pastry

Rub the flours together with the butter and shortening until it is the texture of breadcrumbs, then work in the milk (you may not need it all) until the pastry comes together. Lightly combine the pastry until soft. Press the pastry into a flat and round disc and chill for 1hr while you make the filling.
 

Boil the potato for 10mins until cooked, then drain.

Blanch spinach in hot water, drain and squeeze out all the liquid.

Mix spinach, potato, cream, feta, egg, and 2/3 cheddar. Season with salt, pepper and nutmeg.

Divide pastry into 7 portions, roll out the pastry to appx 13cm x 13cm with appx 3mm thickness.

Spoon the spinach mix into the centre of each square and bring all four corners together over the filling, pinching the edges together to make a sealed purse with the pinched edges facing up. 

Brush each with egg wash, then top with remaining cheddar.
 

Bake at preheated oven at 200C for 30mins or until golden.

(Original recipe : Pie cookbook by Dean Brettschneider, extracted from Food and Travel Magazine)

Want to know how it taste?  It is so, so, so, so, so, DEEEEELICIOUS!!   I loves the potato and the cheese filling.

And as for the spinach, you can substitute it with chives too.

I have some left over grated cheddar cheese which I did not add finish for the topping to bake so when serve warm, I sprinkle on top again ~ taste so yummy.  I love cheddar cheese.

 

CARAMELIZED ONION TART

"The filling for this tart is rich, dark and delicious.  The sweet caramelized onions ad wonderful depth and flavour to this simple yet classic tart."

Recipe quote from the "Best Ever Book Of Pastry" Cookbook.

CARAMELIZED ONION TART

Ingredients

1 tbsp butter

1 tbsp olive oil

500g onions, sliced

Large pinch of grated nutmeg

1 tsp soft dark brown sugar

2 eggs

150ml single light cream (I used 75ml whipping cream & 75ml milk)

50g grated Gruyere cheese (I used Mozarella cheese)

Salt and pepper

For the Pastry

75g plain all purpose flour

75g cup whole meal  flour (I used plain flour)

75g butter, diced

1 egg yolk

Ice water

Method

Make the pastry

Mix the plain and wholemeal flours in a bowl.  Use your fingertips to rub in the butter.  Mix in the egg yolk and enough chilled water to form a firm dough.  Transfer the dough to a floured work surface.

Knead the dough and gather it into a smooth ball.  Wrap in clear film/plastic wrap and chill for 30 minutes.

Heat the butter and oil in a frying pan.  Cook the onions over a low heat for 30 minutes until soft, stirring.  Add the nutmeg, sugar and seasoning.

Gentle cook for 5 minutes until the onions have caramelized. Cool slightly.

Preheat oven to 200C.  Lightly grease a loose based 14”x4” fluted tin pan.  Roll out the pastry and use to line the tine.  Chill for 20 minutes.  Prick the base.  Line with foil and beans.  Bake for 10 minutes.  Remove the foil and beans and add the onions.

(I did not blind bake the pastry).

Beat the eggs and cream, add the cheese and season.  Pour over the onions.

Bake for 30 minutes until set.

     After chilling another 20 minutes the roll out pastry into the pan, I add in the onions (I did not 
     blind bake it); add in the eggs/cream mixture, thereafter spread over the cheese and send it
     into the oven!

 

Very filling with just one slice of it.

Curry Puff

When you are craving for curry puff and don't wish to buy at the shops or at the 'roadside' stalls, we have to make it ourselves.  And when we feel lazy to make the dough pastry, we can always use the ready made puff pastry.  So easy!

CURRY PUFF

Ingredients

1 (10" x 10") sheet ready made/store bought puff pastry (cut into 4 squares)

 Potato and chicken filling

Recipe source from Sonia's

250g potato, diced
150g chicken, diced
1tbsp chili paste
2tbsp meat curry powder
1 big onion, chopped
3 sprigs curry leaves
1tsp salt or to taste
1tsp sugar or to taste
1tsp light soy sauce

Method
1. Heat oil in wok, sauté chopped onions until aroma
2. Mix in chili paste, curry leaves and curry powder till fragrant.
3. Add in diced chicken and potatoes, mix well.
4. Add in some water and simmer for 10-15min, season with salt, sugar and light soy sauce, cook

     until potato tender and mixture is dry.
5. Dish out to cool.

*  Preheat oven to 200C.
* Place one square of puff pastry and scoop the filling to one side of the puff pastry.
* Fold/wrapped it up and seal the edges by pressing it with a fork.
*  Egg wash the curry puff.
*  Bake for about 20 minutes or puff up golden brown.

* Left over extra filling have it with your rice for dinner.....

I remember, when my family they still resides here, we used to make sardine puff and had so much enjoyed this together with our tea.

Potato And Caramelized Onion Tart

I loves to eat pies, tarts and quiches; be in sweet or savoury.  Just love it, love it, love it!
So, whenever I browsed and came across other's pies and tarts, just couldn't stop thinking about it.  

Potato and Caramelized Onion Tart 
Recipe adapted from Jo of Sugar & Everything Nice with slight adaption

Ingredients for the Pate Brisee:

250g all purpose flour
150g cold unsalted butter, cut into small pieces
1 tsp fine salt
1 medium egg
1 Tbsp cold milk

 

Method for the Pate Brisee:

1) Sift flour and salt into a bowl.

2) Add in the butter.

3) Using a pastry cutter, cut the butter into the flour until it resembles rough breadcrumbs.

4) In a separate bowl, lightly beat the egg with the milk and drizzle it onto the flour mixture.

5) Using your hands, blend the mixture together and lightly knead to bring together. Try not to

     handle the dough too much.

6) Roll the dough into a ball, wrap in plastic wrap, flatten it into a disk and chill for about 45 

     minutes to an hour.

8) To line your tart tray, it is easier to roll the dough between two pieces of clingwrap plastic. Roll 

     to about 3" wider than the base of your tray. Remove the top wrap.

9) Lift the dough using the clingwrap plastic and gently flip it into your tart tray. Press the dough 

     onto the tray and trim off the excess.

10) Dock the base of the tart shell with a fork and then place it into the fridge for another hour.

11) Preheat oven to 190C. Bake the shell blind, for about 15 minutes. Then remove the parchment

      paper and bake for another 5 minutes. Remove from oven and let it cool before pouring in the 

      filling.

      (I did not bake my shell blind).

Ingredients for the Potato Filing :
35g unsalted butter
3 medium sized onions, sliced
¼ tsp brown sugar
3 medium potatoes, thinly sliced

¼ cup finely grated cheddar cheese
4 eggs, lightly beaten
½ cup thickened cream
1/2 tsp dried mixed herbs
2 tsp Worcestershire sauce

Salt and black pepper, to taste
 

Method for the Tart:

1) Grease the tartlet molds with removable base with oil spray or butter. Line the molds

     with Pate Brisee pastry. Trim off excess pastry and roll it back into a disk. Refrigerate

     for 20 minutes.  

     (I have used muffin pans for my tart instead).

2) Then heat butter in a large non-stick frying pan over medium heat. Add the onions

     and cook for 15 minutes. Add the brown sugar and potatoes and cook for a further 10

     minutes until the mixture is caramelised. Stir in dried mixed herbs, worchestershire sauce, 

     salt and pepper and set aside to cool slightly.

3) Preheat oven to 180°C. 

     Place the grated cheese, egg and cream in a bowl and whisk to combine. Divide the 

     potato/onion mixture between the chilled tartlet molds. Then spoon the egg mixture over the

     potato/onion.

4) Bake for 20 minutes or until set and golden on top. Serve warm or at room

     temperature.

 Delicious..... this is my lunch today..... and of course a cup of tea to go with it.  Satisfying!

Curry Chicken Pie

I have been searching for a rectangular tart pan around my area but in vain; and when I found one selling in KL, it was too expensive to have it for that price.  One day I happened to get some baking ingredients in one of the shop and saw they were selling this square tart pan which cost for $17.00+ and go ahead to purchase it.

And today, "opening ceremony" for this square tart pan, I have made Curry Chicken Pie!

Curry Chicken Pie

Basic Pie Dough Ingredients

320 all purpose flour

1 tsp salt

1tsp sugar

227g butter

1/4 - 1/2 cups ice water

Directions

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.  (Alternatively, you can use your hands to lightly combine together).

Sprinkle with ice water little by little. Pulse until dough is crumbly but holds together when squeezed with fingers.  

Wrap the dough in plastic wrap and refrigerate at least 30 minutes.

 

Curry Chicken Filling

1 chicken breast or 1 boneless drumstick, cut cubes

1 big potato, cut cubes

1 carrot, cut cubes (optional)

1 big onion, cut cubes

1 tbsp curry meat powder

2 tbsp coconut milk or fresh milk (for a creamier taste)

2 tbsp oil

Salt & sugar to taste

Heat a frying pan with the 2 tbsp oil, fry the onion till fragrant.  Add in the curry powder and the chicken meat.  Fry till the meat tender and add in the potato cubes and carrot if added.  

Add in the milk, salt and sugar to taste.  Dish out and set aside to cool.

1.  Roll out the dough to fit to the tart pan.

2.  Pour the curry chicken fillings into the pan. 

3.  The extra dough can roll out to deco the top to your desire pattern.

4.  Brush the top with egg wash.

5.  Bake the pie at preheated oven 160C for 30 minutes.

With the hot weather here, I have to roll to cut out the strips for the topping as fast as I could.  This is why the pleating was not done properly; else it will be nicely done in, "in out pleating"

  Oooooh.......... it is sooooooo delicious.............!  

  

     You can always make your own fillings to your likings!

   So full after one piece with a cup of tea !!

Shepherd's Pie

Browsing at cookbooks, searching at blogs and sites, all Shepherd's Pie slight differs in the ingredients; and there's no rules how you should cook it and bake it.  Just go with your taste and liking whichever ingredients you wanted it in.

I grew up eating potatoes all the time so dishes with potatoes I definitely will go crazy about!

Ingredients
2 large Russet potatoes, peeled, boiled & mashed
30g butter
30ml milk
150g mince meat (beef or chicken or pork)

1 medium brown onion chopped finely

1 medium carrot chopped finely

1 small broccoli, cut into small pieces

1 tbsp Worcestershire sauce

1/2 can of Campbell Mushroom soup

150ml water

1.  Mashed the potatoes together with 30g butter and milk till well blended.  Set aside.

2.  Heat 1 tbsp oil  in frying pan; cook onion, mince meat, carrot and broccoli, stirring until tender.  Add in 

     the Worcestershire sauce, stirring, 2 minutes.  Stir in the Campbell mushroom soup and water.  Cook 

     till everything comes blended together for 5 minutes.  Dish up into a round or oval baking dish.  Spread
     over top with the mashed potato.

3. Bake the pie at a preheated oven 180C for 30 minutes or till the potato is bubbling and slightly browned.

    Both my sister and I enjoying this Shepherd's Pie so much as each scoop goes into our mouth, there
    will be a sound of "hmmm" and "oooh".  Delicious!

          Nothing left............

Crustless Tuna & Ham Quiche

I always loves pies, puff pastry and quiches.  But the thought of having to knead out the dough pastry takes up some time to do.  And finally I found a Quiche recipe from here which is easy to make without any fuss.

Crustless Tuna & Ham Quiche  (recipe source from The Waitakere Redneck's Kitchen)

½ cup flour
¼ tsp baking powder
4 eggs, beaten
2 cups low fat milk
75g reduced-fat spread/butter, melted
210gm can tuna, drained
1 slice ham, chopped (optional)
1 onion, chopped
½ cup grated cheese
handful of chopped fresh chives (optional)
1 tomato, cut into rings (optional)
salt & black pepper to taste

1.  Sift flour and baking powder in a bowl.  Set aside.
2.  Slightly beat eggs, milk and the melted butter together.  Stir in to the flour mixture and mix till
     well combined.
3.  Add in tuna, ham, onion, grated cheese and chives and mix everything until well combined.
4.  Season with salt and pepper to taste.
5.  Pour in to a greased baking pan and place a grease proof baking paper at the bottom of pan to prevent
     sticking.
6.  Place tomato rings on top.
7.  Bake at a preheated oven at 180C for 45 minutes or till set.
8.  Leave to slightly cool before slicing.