New PDF release: Pie: 80+ Pies and Pastry Delights

By Dean Brettschneider

ISBN-10: 1909342661

ISBN-13: 9781909342668

Sign up for award successful worldwide Baker and pâtissier Dean Brettschneider as he demonstrates the secrets and techniques to creating actually melt-in-your-mouth pies. there's not anything extra pleasurable than tucking right into a piping-hot, freshly baked pie, tart or quiche that has simply pop out of the oven. no matter if you wish savoury or candy, humble or sophisticated, small or family-sized, this publication includes a good selection of recipes for all of them. greater than 80 of the main impossible to resist pastry classics and creations from world wide make this a world baking bible.

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Extra info for Pie: 80+ Pies and Pastry Delights

Sample text

Remove from the heat, then stir through the cream and Stilton. Divide the filling equally between 4 × 350ml pie dishes and allow to cool (30 minutes). Once the filling has cooled, remove the pastry lids from the refrigerator, wet the edges of the pie dishes with water and place a pastry lid on each dish. Press down firmly on the pastry with your fingertips to seal and, using a sharp knife, trim off any excess pastry hanging over the edges. Brush the tops of the pastry with egg wash then, using a small knife, cut two slits in the top of each to allow steam to escape during baking.

Keep hot, ready to use, while you are preparing the Crispy Herb Potatoes. In a heavy-based frying pan, heat the oil until hot, then add the garlic, potatoes, rosemary and thyme and fry until crisp and golden-brown in colour. Season with salt and pepper and toss with half of the chives. Spoon the hot mince filling evenly into the preserving jars, top with a good sprinkle of grated cheese and the rest of the chives and then top with the Crispy Herb Potatoes. Lightly season again and serve immediately.

Cut beef into cubes and cook in its own juices in a saucepan. Once the meat is cooked, add enough flour to soak up all the juices. Heat the roux over a moderate heat, stirring constantly until it reaches a thick consistency. Add the Provençale mustard, garlic and capsicum. Mix until all the ingredients are blended together. Continues overleaf M E AT P I E S 43 44 M E AT P I E S Add some of the thick sauce to the meat, stir in and then mix the remainder of the sauce into the meat. Allow to cool or cover and place overnight in the refrigerator.

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Pie: 80+ Pies and Pastry Delights by Dean Brettschneider

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