summer winter blog ( part two )😁

                        

                    pies slices and quiches   

                                                                             

chicken and ham pie

Ingredients

chicken thigh fillets  6                                             By Anna Glover

olive oil 2 tbsp

leeks 2, sliced

plain flour 50g, plus extra for dusting

chicken stock 200ml

thick-cut ham 150g, cut into bite-sized pieces

parsley a handful, chopped

crème fraîche 200g

shortcrust pastry 375g

egg 1, beaten

Method

STEP 1:

Heat the oil in a deep frying pan, season the chicken thighs and fry for 4 minutes on each side until lightly golden. Transfer to a plate using a spatula. Add the leeks to the pan and fry for 5 minutes until soft, then sprinkle over the flour and stir.

STEP 2

Pour in the stock and bring to a simmer. Slice the chicken thighs into bite-sized pieces (don’t worry if they’re not completely cooked through). Stir the chicken, ham and parsley into the leek mixture, then stir through the crème fraîche. Simmer for a 1-2 minutes until thickened and the sauce coats the chicken. Remove from the heat.

STEP 3

Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out to a 5mm thickness on a floured work surface. Spoon the filling into a pie dish, and brush the rim of the dish with some of the beaten egg. Lift the pastry over and gently press onto the rim of the dish. Crimp the sides to seal, and trim away any excess pastry.

 

STEP 4

Brush the pie all over with the egg, and decorate with the pastry offcuts, if you like. Cut a small steam hole in the middle, and bake for 25-30 minutes until golden brown and the filling is piping hot when a skewer is inserted into the middle.

Mini Quiche 

Ingredients                    by sally baking                                                             addiction

• 2 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
• 4 large eggs
• 1/2 cup whole milk*
• 1/2 cup heavy cream or heavy whipping cream*
• 1/4 teaspoon each salt and pepper
• 3/4 cup add-ins (see recipe note)
• 1/2 cup shredded or crumbled cheese (see recipe note)

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Instructions

1. Pie crust: I like to make sure my pie dough is prepared before I begin mini quiche. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before using.
2. Prep the egg filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment– or simply using a whisk and mixing bowl– beat/whisk the eggs, whole milk, heavy cream, salt, and pepper together (on high speed if using a mixer) until completely combined, about 1 minute. Cover and refrigerate egg filling until step 6.
3. Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. (Nonstick spray is best.) If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, fill, and bake then roll out the 2nd pie dough, fill, and bake.
4. Shape the mini crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together as you see me doing in the video tutorial above. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.
5. Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
6. Evenly pour cold egg filling into each unbaked crust. Top evenly with add-ins, then sprinkle each with cheese.
7. Bake mini quiches until the center is just about set and edges are lightly browned, about 25-28 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini quiches pop right out using a spoon to scoop them up. Serve warm or at room temperature
8. Mini quiches make great leftovers! Cover tightly and store in the refrigerator for up to 4 days