Archive for the ‘Pies & Tarts’ Category

Mad about Spinach & Minced Pork Pie

Sunday, October 29th, 2006

Spinach & Minced Pork Pie

In my opinion, the most important element of a pie is not its filling, but its crust. A good baked crust should be flaky on the outside and relatively dry on the inside. A good pastry dough should be easy to roll out and lift into the pie pan as opposed to stubbornly sticking to the counter and making the transfer from counter to bake form a nightmare.

Spinach & Minced Pork Pie

Which is why I opted to use Sherry Yard’s master flaky pie dough (from her book Secrets of Baking) for this particular savoury pie. The resulting dough was a breeze to handle, allowing me to form a pretty seal around the edge.

Spinach & Minced Pork Pie

The inspiration for the delicious spinach & minced pork filling came from Nigella Lawson’s How to be a Domestic Goddess, but I was glad that I passed on her suggested pastry recipe. I’d used it previously and found it to be really difficult to roll out.

Spinach & Minced Pork Pie

The result was a truly scrumptious pie that was a little time consuming to make, but definitely worth the effort!

Mad about Double Crusted Apple Pie

Tuesday, October 17th, 2006

Apple Pie

I was intrigued by this apple pie when I came across it in Nigella Lawson’s How to be a Domestic Goddess. It is completely encrusted (lame pun intended) in pastry dough - definitely not your usual apple crumble pie or lattice apple pie.

Apple Pie

Having had one bad experience with the same pastry crust, I went against my better judgement and gave the recipe a second go.

Apple Pie Slice

The pastry turned out better than my first attempt, but I won’t be using this apple pie filling again. Although the finished pie looks rather impressive with very promising ingredients in the filling - pureed apples & apple chunks pan fried in butter, I found the apples a tad chunky. The texture was not at all what I’d expected it to be.