One Pot Pie With Callaloo Plantain Goat Cheese And Cornmeal Crust Recipes

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ONE-POT PIE WITH CALLALOO, PLANTAIN, GOAT CHEESE, AND CORNMEAL CRUST



One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust image

This savory vegetarian pie gives a nod to the ever-popular Jamaican patty.

Provided by Michelle Rousseau

Categories     Dinner     Pot Pie     Vegetarian     Cheese     Soy Free     Peanut Free     Tree Nut Free     Parmesan     Leafy Green     Plantain     Cornmeal     Milk/Cream     Wine

Yield 6 servings

Number Of Ingredients 33

Cornmeal-Parmesan Crust:
1 stick cold butter
1 1/2 cups all-purpose flour plus more for rolling
1/2 cup yellow cornmeal
1/2 teaspoon sea salt
3/4 cup Parmesan cheese
Fillings (Callaloo and Plantain):
2 tablespoons olive oil, divided
2 cloves garlic, diced, divided
1 small yellow onion, chopped, divided
2 tablespoons chopped red bell pepper, divided
1 or 2 Scotch bonnet peppers, seeded and diced, divided
2 tablespoons fresh thyme leaves, divided
2 scallions, diced, divided
4 cups callaloo chiffonade
1/2 cup heavy cream, divided
2 cups cubed ripe plantain (1-inch cubes)
Salt and freshly cracked black pepper to taste
1/2 cup canned corn kernels
2 tablespoons chopped cilantro
Sauce:
1 tablespoon butter
1 tablespoon chopped scallion
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon fresh thyme leaves
2 tablespoons grated Parmesan cheese
For assembly:
8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 cup grated Parmesan cheese, divided
1/2 cup goat cheese
1 egg, beaten

Steps:

  • To make the crust:
  • Cut the chilled butter into very small pieces. Mix the flour, cornmeal, and sea salt in a food processor; add the butter, and pulse until the mixture is a sandy texture that resembles breadcrumbs. Transfer to a bowl, and add half the Parmesan cheese, mixing with a fork or knife until combined. (Reserve remaining cheese for topping the pie.) Measure out 4 tablespoons of ice-cold water, and add to the flour mixture a little at a time until the dough sticks together, mixing just long enough to create a mass. Do not overmix. Wrap the dough in plastic wrap or place in a plastic bag; hold it in the refrigerator for at least 20 minutes. Remove one hour before use to bring to room temperature.
  • To make the callaloo filling:
  • Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add half the garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; cook for about 5 minutes until soft. Add the callaloo and cook down for about 8 minutes, until it turns bright green. Stir in 1/4 cup heavy cream. Remove from heat and allow to cool. Season with salt and pepper to taste.
  • To make the plantain filling:
  • Heat 1 tablespoon olive oil in another sauté pan over medium heat, and add the remaining garlic, onion, bell pepper, Scotch bonnet pepper, thyme, and scallion; sauté for about 1 minute. Add the plantain and cook, stirring occasionally, for another 5 minutes. Add the corn and cilantro, and sauté for another minute. Add 1/4 cup heavy cream, and season to taste with salt and pepper.
  • To make the sauce:
  • Melt 1 tablespoon butter in a saucepan over medium heat. Add 1 tablespoon chopped scallion. Add the white wine, and cook, stirring, until the wine is evaporated. Stir in the heavy cream and whole milk. Bring to a simmer. Allow to simmer for about 5 minutes, until the sauce is reduced. Stir in the thyme and Parmesan cheese.
  • To assemble the pot pie:
  • Preheat the oven to 375°F. On a lightly floured surface, roll out two-thirds of the pastry into a large circle, and use it to line the base and sides of an 8-inch pie dish or casserole. Layer half the plantain mixture in the bottom, then distribute half the mozzarella and a sprinkle of Parmesan on top of that. Cover with half the callaloo mixture, then half the goat cheese and more Parmesan. Repeat the layers in the same order with the remaining plantain filling, mozzarella, Parmesan, callaloo filling, goat cheese, and more Parmesan. Pour the sauce over the assembled pie.
  • On a lightly floured surface, roll out the rest of the pastry into an 8-inch round; lay it on top of the pie, trimming away any excess pastry and crimping the edges to seal well. Score an X in the middle of the top crust with a sharp knife. Brush the top of the pie with the beaten egg, scatter with the rest of the Parmesan, and chill for at least 20 minutes. Bake for 30 to 35 minutes until the pastry is golden-brown on top. Allow to cool in the pan for 10 minutes before serving.

WESTERN BEEF AND CORNMEAL PIE



Western Beef and Cornmeal Pie image

With this hearty main dish recipe, the bread is baked right in the casserole. The meal covers all four food groups, and it's a guaranteed family pleaser. -Darlene Alexander, Nekoosa, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 18

FILLING:
1 pound ground beef
1 can (11 ounces) Mexican-style corn, drained
1 can (6 ounces) tomato paste
1 cup shredded cheddar cheese
3/4 cup barbecue sauce
1/2 teaspoon salt
1/2 teaspoon chili powder
CRUST:
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup whole milk
1/4 cup butter, softened
1 large egg, room temperature
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup shredded cheddar cheese, divided

Steps:

  • In a skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside. , In a large bowl, combine all crust ingredients except 1/2 cup cheddar cheese; mix well. Spread on the bottom and up the sides of a greased 2-1/2-qt. baking dish or 10-in. ovenproof skillet. , Pour filling into prepared crust. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes.

Nutrition Facts : Calories 452 calories, Fat 23g fat (13g saturated fat), Cholesterol 113mg cholesterol, Sodium 1195mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 4g fiber), Protein 23g protein.

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY



One-skillet Chicken Pot Pie Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
½ white onion, chopped
2 cloves garlic, minced
1 cup yukon gold potato, cubed
2 cups frozen pea and carrot
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 frozen prepared pie crust, thawed
1 egg, beaten

Steps:

  • Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
  • Preheat the oven to 400˚F (200˚C)
  • To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
  • Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams

VEGGIE POT PIE WITH CORNMEAL PIE CRUST



Veggie Pot Pie with Cornmeal Pie Crust image

Provided by Damaris Phillips

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 19

1 1/4 cups all-purpose flour, plus more for the work surface
3/4 cup white cornmeal, such as Weisenbergers
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
1 large egg yolk
3 to 6 tablespoons ice water
8 small new potatoes, medium dice (about 3 cups)
1 large yam, peeled and medium dice (about 3 cups)
2 parsnips, peeled and medium dice (about 1 cup)
2 stalks celery, chopped (about 2/3 cup)
12 medium shiitake mushrooms, stems discarded and caps cut into 1/2-inch pieces (about 1 3/4 cups)
8 tablespoons vegetable oil
Salt and freshly ground black pepper
4 tablespoons all-purpose flour
4 cups mushroom broth, warmed
1/2 cup frozen peas
6 sprigs fresh thyme, leaves stripped and chopped
1/2 sprig fresh rosemary, leaves stripped and chopped
2 tablespoons sherry vinegar

Steps:

  • For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.
  • In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.
  • Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.
  • Preheat the oven to 400 degrees F.
  • For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
  • Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)
  • Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.
  • Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.
  • Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.

PLANTAIN PICADILLO PIE WITH CHEESE



Plantain Picadillo Pie With Cheese image

From Bon Appetit magazine. I haven't tried this yet, but it looks pretty good. Sliced plantains are used to form the pie crust. Ground meat, tomatoes and spices form a savory filling. This was from their May 2006 "Caribbean" theme issue.

Provided by MathMom.calif

Categories     Savory Pies

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 cup canola oil or 1/2 cup vegetable oil
4 large semi-ripe plantains, peeled and cut on a diagonal 2-3 inches long by 1/2 inch thick ovals (yellow-black)
1 cup finely chopped red onion
3 garlic cloves, chopped
1 lb ground chuck (80% lean)
1/3 cup tomato paste
1/3 cup golden raisin, chopped
1/3 cup pimento stuffed olive, coarsely chopped, plus 3 tbsp brine from the jar
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 tablespoon yellow cornmeal
8 ounces queso fresco, crumbled and divided
4 pimento stuffed olives, drained and sliced

Steps:

  • For Crust: Heat oil in a heavy non-stick skillet over medium heat. Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool Reserve 2 tbsp of oil from skillet for the filling.
  • Line a 9-inch glass pie dish with a single layer of cooled plantains. Reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside.
  • For Filling: Heat reserved 2 tbsp of oil in large non-stick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add beef and sauté until brown, breaking into small pieces with back of fork, about 5 minutes.
  • Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice. Simmer stirring occasionally (about 10 minutes) until most liquid evaporates and filling is thick. Season to tasted with salt and pepper. Mix in cornmeal.
  • Preheat oven to 450°F Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco.
  • Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve.
  • Note: Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets. A mild feta cheese can be substituted.

Nutrition Facts : Calories 515.1, Fat 25.5, SaturatedFat 4, Cholesterol 49.1, Sodium 182.6, Carbohydrate 60.1, Fiber 5.3, Sugar 29.2, Protein 17.9

CORNMEAL PIE



Cornmeal Pie image

"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 pies (8 servings each).

Number Of Ingredients 10

1 cup butter, softened
1-1/2 cups sugar
3 eggs
1-1/2 cups light corn syrup
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup cornmeal
3 tablespoons all-purpose flour
2 unbaked pastry shells (9 inches)
Whipped cream, optional

Steps:

  • In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.

Nutrition Facts : Calories 415 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 269mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.

EASY POT PIE WITH PIE CRUST



Easy Pot Pie with Pie Crust image

This pot pie recipe is super easy, and it makes a great way to use up leftover turkey and chicken especially if you have pie crust on hand.

Provided by Breannazar

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 6

3 small potatoes, peeled and cut into small pieces
2 (10.5 ounce) cans chicken gravy
1 ½ cups frozen peas and carrots
1 ½ cups chopped leftover chicken
2 (9 inch) refrigerated pie crusts
1 egg, beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.
  • Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
  • Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
  • Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts : Calories 543.4 calories, Carbohydrate 51.8 g, Cholesterol 59.2 mg, Fat 29.3 g, Fiber 5.7 g, Protein 19.2 g, SaturatedFat 7.4 g, Sodium 952.9 mg, Sugar 0.8 g

TAMALE PIE WITH CORNMEAL CHEESE CRUST



Tamale Pie With Cornmeal Cheese Crust image

I got this recipe from a Healthy Choice recipe booklet. Every single time I made this pie, somebody ask me for the recipe. The original recipe asks for everything fat free and egg substitute instead of regular eggs. I post it the way I normally make it.

Provided by MsPia

Categories     Poultry

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 19

1 cup yellow cornmeal
1 teaspoon sugar
1 cup cheddar cheese, shredded
1/3 cup milk
2 eggs, beaten
2 teaspoons vegetable oil
1/2 lb ground turkey
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 teaspoon garlic, minced
1 teaspoon jalapeno pepper, finely chopped
1 (8 ounce) can tomato sauce
1 cup whole kernel corn, drained
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1 cup cheddar cheese, shredded
sour cream
salsa

Steps:

  • Heat oven to 350°F.
  • Combine cornmeal and sugar; stir in 1-cup cheese, milk, eggs and oil. Stir just until moistened.
  • Press mixture on bottom and up sides of 9"pie plate sprayed with non stick cooking spray.
  • In a 10"skillet, cook ground turkey, green peppers, onion, garlic and jalapeños over medium high heat until turkey is no longer pink.
  • Drain. Stir in tomato sauce, corn, chili powder, cumin and cayenne.
  • Spoon turkey mixture into cornmeal crust.
  • Bake at 350 F, 30 to 35 minutes.
  • Remove from oven; sprinkle with 1-cup cheese.
  • Return to oven and bake until cheese melts.
  • Let stand 5 minutes before serving.
  • Serve with sour cream and salsa if desired.

MIXED-GREENS PIE WITH CORNMEAL CRUST



Mixed-Greens Pie With Cornmeal Crust image

Provided by Sara Dickerman

Categories     dinner, lunch, main course, side dish

Time 1h45m

Yield Serves 6

Number Of Ingredients 15

1/3 cup, plus 3 tablespoons, extra-virgin olive oil
2 large leeks, white and light green parts only, cut into 1/8-inch slices (about 2 cups)
1 pound mixed dark greens (chard, lacinato kale, spinach), washed, stems removed and cut into broad ribbons
2 teaspoons kosher salt
4 scallions, white and light green parts only, thinly sliced
2 tablespoons finely chopped dill
3 tablespoons roughly chopped flat-leaf parsley
2 ounces kefalograviera, kefaloteri or kasseri cheese, grated (about a heaping 1/2 cup)
1/2 cup ricotta cheese
1/2 cup manouri or feta cheese
2 eggs, lightly beaten
1 1/4 cup whole milk
1 cup cornmeal
All-purpose flour, as needed
Greek yogurt, for serving

Steps:

  • Preheat the oven to 375 degrees. Grease a 10-inch straight-sided skillet or baking pan with 2 tablespoons of the olive oil. In a deep-sided sauté pan at least 12 inches wide, heat 1/3 cup olive oil over medium heat. Add the leeks and cook, stirring occasionally, until they have softened but not colored, about 10 minutes. Add as many of the greens as can fit in the pot, along with 1 teaspoon salt. Stir and cover until the greens have wilted, 2 to 3 minutes. Add the remaining greens, stir, and cover until they have wilted, another 2 to 3 minutes. Remove from the heat and stir in the scallions, dill and parsley. Transfer the mixture to a colander set over a bowl and let cool to room temperature.
  • Meanwhile, in a large bowl, mix the kefalograviera, ricotta and manouri. Squeeze excess liquid from the cooled greens and add them to the cheeses. Season to taste with salt and pepper. Stir in the eggs and set aside.
  • In a small saucepan, heat the milk over medium heat until it starts to bubble. Whisk in the cornmeal and 1 teaspoon salt. Continue stirring as the mixture thickens into an almost unstirrable paste. Remove from the heat. With lightly floured fingers, press half of the mixture into a thin layer across the bottom of the prepared pan. Top with the greens and cheese filling, spreading each evenly to the edges. Stir about 1/2 cup water into the remaining cornmeal to make a milkshake-thick batter (there will be a few lumps). Pour the thinned batter across the filling (some greens will poke through). Drizzle the remaining tablespoon of olive oil across the top of the pie. Bake until firm and golden brown around the edges, about 1 hour.
  • Serve warm or at room temperature, with Greek yogurt on the side.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 611 milligrams, Sugar 5 grams, TransFat 0 grams

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Mix in cornmeal. Preheat oven to 450°F. Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes ...
From plain.recipes


ASTRAY RECIPES: BEEF POT PIE WITH CORNMEAL-CHEESE CRUST
Cover with crust. Cut slits in top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle with cheese and let stand 5 minutes before serving. Cut slits …
From astray.com


620 SOMEONE FEED ME IDEAS IN 2022 | COOKING RECIPES, RECIPES, FOOD
Jun 21, 2022 - Explore Anieph Gentles's board "Someone Feed Me" on Pinterest. See more ideas about cooking recipes, recipes, food.
From pinterest.com


GOAT CHEESE AND TOMATO TART IN A CORNMEAL CRUST - PLAIN.RECIPES
Chill crust about 20 minutes, or until firm. While crust is chilling, preheat oven to 375F. Line crust with foil and fill with pie weights or raw rice. Bake crust in lower third of oven until edge is set, 10 minutes. Carefully remove foil and weights or …
From plain.recipes


TAMALE PIE WITH CORNBREAD CRUST RECIPE - THE SPRUCE EATS
2022-03-01 Spread half of the cornmeal mixture into a baking dish, measuring about 12 x 8 inches. Spoon the ground filling over bottom crust and then spoon remaining cornmeal mixture over filling. Bake for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done. Serve the casserole with sour cream, guacamole ...
From thespruceeats.com


PLANTAIN CASSEROLE (AIP, PALEO, WHOLE30)• HEAL ME DELICIOUS
2020-12-09 Once meat is fully cooked, taste and adjust salt as necessary. Assembly. Preheat oven to 350F. In a casserole dish (8 x 8 or 9 x 13 inch works well), add ground meat mixture in a thin layer and top with plantain and sweet potato mash. Bake in …
From healmedelicious.com


CORNBREAD CHICKEN POT PIE MADE FROM SCRATCH - SOUTHERN PLATE
Make Cornbread Topping. Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and stir to combine. Add the milk, melted butter, and eggs and stir until smooth. Stir in the cheese and drained corn. Spread to evenly cover the pie filling in the casserole dish.
From southernplate.com


TURKEY CHILI CHEESE PIE WITH CORNMEAL CRUST - MYRECIPES
Step 1. Mist slow-cooker insert with cooking spray. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, 2 to 3 minutes. Add garlic and chili powder and sauté until fragrant, about 1 minute. Stir in turkey, mixing well and breaking up large clumps of meat. Stir in tomatoes and broth.
From myrecipes.com


31 PIES IDEAS IN 2022 | DESSERTS, RECIPES, BAKING
Mar 28, 2022 - Explore Sandy Black's board "Pies" on Pinterest. See more ideas about desserts, recipes, baking.
From pinterest.com


WWW.SPECIALRECIPETODAY.COM
301 Moved Permanently . The document has been permanently moved to here.
From specialrecipetoday.com


THE CACKLIN' HEN: PLANTAIN POT PIE
2011-07-02 Although Elinor Klivans might have a hard time recognizing this, it's a solar cooked version of her Costa Rican Spicy Picadillo & Plantain Pot Pie. You can find the recipe in her book Pot Pies: Yumminess in a Dish. I found the book several years ago while browsing through Borders Books. Actually Erica saw it first and brought it to my attention ...
From thecacklinhen.blogspot.com


PIE WITH GOAT’S CHEESE, THYME AND CARAMELISED ONIONS
Refrigerate for at least one hour until it is firm enough to work with. 5. Now roll out the dough to a thickness of about ½cm. Cover a greased pie dish and bake for 10 minutes at 180°C. If possible, blind bake the crust by covering it with aluminium foil and then filling with dried beans or similar to keep it from puffing up. 6. Prepare the ...
From castellocheese.com


CARROT ZUCCHINI GOAT CHEESE PIE WITH PLANTAIN CRUST
Gluten-free grain-free carrot zucchini goat cheese pie with a plantain crust. Jun 22, 2016 - A healthy and quick lunch recipe made from carrots, zucchini, eggs, and goat cheese. Plantain slices used as the crust instead of flour. Gluten-free grain-free carrot zucchini goat cheese pie with a plantain crust. Pinterest . Today. Explore. When the auto-complete results are …
From pinterest.co.uk


SKILLET CHICKEN POT PIE + VIDEO - THE SLOW ROASTED ITALIAN
2022-02-24 Preheat oven to 450°F. Melt butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 minutes each side.
From theslowroasteditalian.com


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