By Caroline Bretherton
From conventional apple and cherry pies to modern mini-meat creations, Pies: candy and Savory offers every little thing had to produce tasty creations.
Broken down by way of key materials, Pies: candy and Savory is helping select the "pie of the day" based on what's in season and what's lurking within the refrigerator after which stocks a wealth of step by step directions for generating the simplest effects.
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Extra resources for Pies: Sweet and Savory
Bring to a boil, reduce the heat to low, and simmer gently, stirring occasionally so that the mixture doesn’t stick, for about 20 minutes, or until the sauce has thickened. 3 Meanwhile, preheat the oven to 400°F (200°C). Spoon the meat ﬁlling into the pie dish. Roll out the dough on a ﬂoured surface so that it is about 2in (5cm) larger than the top of the pie dish. 5cm) in from the edge to make a collar. Dampen the edge of the pie dish with a little water, ﬁt the dough strip all the way around, and press down ﬁrmly.
The pie crust can be made 2 days ahead, wrapped in plastic wrap, and chilled in the refrigerator until needed. The tart can be chilled overnight and gently reheated in a medium oven. Meat pies and tarts 61 This dough is an unusual combination of whole wheat ﬂour, cheese, and caraway seeds, which complements the earthy celery root and the salty bacon well. Serve with mashed potatoes and greens for a warming dinner. CELERY ROOT AND SMOKED BACON SOUFFLÉ PIE 3 SERVES 4 6 PREP 40 MINS PLUS CHILLING 5 COOK 50 MINS PIE 4 FREEZE CRUST, UP TO 1 MONTH 1 To make the dough, mix the ﬂour and salt in a large bowl.
Chill for 20 minutes, then roll out the dough on a ﬂoured surface and cut out 16 circles with the cookie cutter. 5 When the beef has been cooking for 1 hour, melt the butter in a frying pan. Add the mushrooms and oregano, and cook for 5 minutes, or until soft. Stir into the beef and fennel and cook for another 30 minutes. Increase the oven temperature to 400°F (200°C). Top the stew with the cobbler circles, overlapping them so there are few gaps where the ﬁlling can be seen. Brush them with the egg and bake for 30–40 minutes, until golden brown.
Pies: Sweet and Savory by Caroline Bretherton