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Here's What I Had For Dinner - Part III - Don't quote pics!
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@Mystery Egg any chance of a recipe for these. They look smashing.
Absolutely made up and full of all kinds of shortcuts. This made twice as much filling as I needed, so I froze half for future use.
1 quantity shortcrust pastry (I used home made but shop bought is perfect too)
450g beef mince
1 onion, 1 carrot, handful mushrooms
1 heaped tablespoon tomato puree
2 tablespoons worcestershire sauce
1 beef oxo cube
1 heaped tablespoon instant gravy powder (you can use flour if you prefer)
2 teaspoons garlic granules
Pinch thyme
Pinch mixed herbs
Salt, pepper
Good splash of boiling water, to desired consistency
1 egg, beaten, for eggwashing
Prep pastry, if making, and chill.
Preheat oven to 200 or 180 fan.
Brown mince. Add veg and sweat til soft. Add remaining ingredients except the egg, and leave to simmer on low until it's as thick as you want it. Taste for seasoning.
Grease and flour your muffin tins. I also cut strips of baking parchment and placed them in each muffin tin to form a cross, by which I could lift out the pies easily.
You'll need two cutters, one slightly larger than the other. I used a pint glass and a tumbler.
Roll out your pastry as thinly as you can. I use cling film to prevent sticking but do what works for you.
Cut out your pastry cases until two thirds of your pastry is gone. Line each muffin case carefully with pastry pressing it down lightly. Fill each one with the savoury mince to the top but level, not heaped.
Reform and re roll your pastry if needed and cut out the pie tops. Using your finger, wet the interior edges of the tops with egg wash to help glue them to the pie cases. Press the edges down lightly to seal.
Decorate with pastry trimmings, glued on with egg wash. Wash each pie liberally with the egg and stab each one right in the middle with the tip of a sharp knife to release steam during cooking and prevent bursting.
Bake for 20-30 minutes depending on your oven. They should be golden brown and have crispy bottoms.
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The leftovers of a Thai Chicken Noodle soup. Flavours just bouncing off the tongue. Fantastic!
https://www.bbc.co.uk/food/recipes/thaiinspirednoodleso_923770 -
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Dave_The_Sheep wrote: »Well, don't use the bloody Not-Another-Cooking-Show method. There are far better out there.
Do love a good aglio e olio. It scratches that garlic itch something fierce.
https://www.seriouseats.com/recipes/2016/02/spaghetti-cacio-e-pepe-recipe.html
I make it using this recipe and it’s the business ! As is most of kenji s recipes tbh 0 -
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Moderators, Social & Fun Moderators, Regional East Moderators, Regional North West Moderators Posts: 12,109 Mod ✭✭✭✭
Join Date:Posts: 11329
We had a Vietnamese Coconut and Tempeh* curry from The Happy Health Plan (Happy Pear).
We replace the tempeh with tofu. It was surprisingly tasty and one we'll definitely do again. Had the leftovers for lunch and I think it was even better again
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https://www.seriouseats.com/recipes/2016/02/spaghetti-cacio-e-pepe-recipe.html
I make it using this recipe and it’s the business ! As is most of kenji s recipes tbh
Aye, that's the one I usually use. Decided to try this one to see how it works and, well...0 -
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Mystery Egg wrote: »Home made pizzas here tonight.
Really nice, just wish we could make more than one at a time! By the time I sit down everyone's finished.
Why only one?0 -
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Should have mixed the chicken mince and peanut sauce up, but didn't. Still, it was tasty, though needed something acidy to cut through it a bit more. From here.
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