Mixed Vegetable Pie With Shortcrust Pastry Recipes

BRITISH SHORTCRUST PIE PASTRY

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

VEGETABLE POT PIE

Steps:

• In a pan, heat up the oil, add the chopped onion, and fry gently until tender.
• Add the frozen and fresh vegetables, and cook for 5 minutes, until the veggies start to soften.
• Add the flour and vegetable stock, season with salt and pepper, and mix in the fresh parsley.
• Leave to cook for a further 5 minutes, until the liquid begins to thicken. Remove from the heat and leave to cool completely.
• Pre-heat the oven to 200 degrees Celsius (390 Fahnrenheit).
• Distribute the veggie mixture between the oven-safe pots (or any baking dish you use), and sprinkle semolina over.
• Beat the egg, then brush the edges of the dishes with it, then cut the shortcrust pastry to form lids of each of the dishes you use.
• Press gently with your fingers, so that the pastry fits well around the pots.
• Use a sharp knife to cut steam vents on top of the lids, then brush with more egg wash, and bake for about 20 minutes or until golden.
• Serve hot!

MIXED VEGETABLE PIE WITH SHORTCRUST PASTRY

Steps:

• You will need 1 prebaked 25 cm round pie crust, at least 3 cm deep. You can make your own prebaked pie crust using my shortcrust pastry recipe. It gives instructions on how prebake a pie crust. You will need to make the full recipe. Use half the dough for the pie crust and the remainder for the lattice decoration on top. Use the link below to get a copy of the recipe.https://recipepocket.com/how-to-make-shortcrust-pastry/ Alternatively, buy a premade pie crust and use ready-made puff pastry or ready-made shortcrust pastry for the lattice decoration on top. Just keep in mind you may have to reduce the filling, if the pie crust you buy is smaller or, make two small pies to use up all the filling.
• Heat the oil in a large fry pan add the onion and cook until soft.
• Add the capsicum and garlic and cook on medium/high heat for about 5 minutes or until the capsicum has softened. Transfer to a large mixing bowl.
• Steam, boil or microwave the remaining vegetables until just tender. Drain and add to the onion mix.
• Season with salt and pepper, mix well and allow to cool.
• Combine the milk and cream. Put aside.
• In a medium saucepan melt the butter, add the flour and cook over a low heat,, stirring for about 1- 2 minutes. Remove from the heat.
• Slowly add a little milk to the mixture, mixing well, then add a little more milk and mix again. Repeat until all the milk is combined, it should be lump free. If it is a little lumpy pass it through a strainer.Tip: Use a whisk if you have one, it will help make a smooth sauce.
• Return the pan back to the heat, stir using a wooden spoon until it boils and thickens. Remove from the heat.
• Add the beaten egg and cheese and mix well. Season with salt and pepper.
• Pour the sauce over the vegetables, gently mix to combine. Put aside.
• Instructions is using homemade doughIf you have used my shortcrust pastry, use the remaining half of the dough for the lattice pie crust top.- Lightly flour the bench and roll the remain dough, into a square that's roughly 30 cm in size (or a length that's slightly larger than the diameter of the flan tin you are using).- Use a ruler and a sharp knife (or pastry wheel or pizza wheel) and cut out even sized strips about 2 cm wide (or a width you prefer). You will need about 8 - 10 strips.Instructions if using ready made pastryIf frozen allow the dough it to thaw, roll out if necessary and cut into even sized strips as above.
• Spoon the filling into the pie crust, and gentle press down. Use the back of spoon to smooth the filling level with the sides of the crust, bringing the excess filling to the centre of the pie. Tip: The pie crust is fragile. It is best kept in the flan tin when filling and baking.
• To make the lattice pie crust. Brush a little beaten egg onto the top edge of the pie crust.Evenly space out 5 strips of pastry over the top or the pie, in parallel lines. Then weave 4 or 5 other strips across the top. Use the image below as a guide.
• Gently press the pastry strips to the top of the pie crust edge, and use a sharp knife to trim away the excess dough.
• Brush the lattice with beaten egg and bake for 40 - 50 minutes or until the lattice is golden brown.
• Remove from the oven and allow to stand for a few minutes before serving. Serve hot or at room temperature.

CRUMBLY CHICKEN & MIXED VEGETABLE PIE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
• When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
• Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
• When the sauce has thickened, add more milk or water as necessary to get the desired consistency, bring to the boil, then turn down to a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
• Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
• Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.