Pacific Pie Recipes

PACIFIC PIE

Steps:

• Slice the potatoes into thick slices, and cook in a large saucepan of boiling salted water for 5 minutes then drain well.
• Put the oil and leeks in a frying pan and cook over a low heat for 2-3 minutes until soft, add the mushrooms and cook for a further 2 minutes.
• Place the fish in a saucepan and cover with a little milk, bring to a simmer and poach for 5 minutes until tender, drain but reserve the poaching milk!
• Use a little of the butter to grease the baking dish. Flake the fish and place in the dish with the leeks, mushrooms and prawns/mussels and scatter over the parsley.
• Preheatthe oven to 200 degrees C / 400 degrees F / Gas 6.
• In the same saucepan, make a white sauce by melting the remaining butter and adding in the flour, stir well and cook over a low heat for 2-3 minutes. Remove from the heat and gradually stir in the remaining milk, beating well after each addition.
• When all the milk has been added and the sauce is smooth, return the saucepan to the heat, stirring continously until thickened. Cook for a further 2-3 minutes then add 100g of the cheese and season to taste.
• Pour half the sauce over the fish, arrange the potato slices on top and cover with the remaining sauce.
• Sprinkle over the remaining cheese and cook on a baking sheet in the centre of a preheated oven for 45 minutes until golden brown.
• Then serve!

PACIFIC SALMON PIE

Steps:

• Bring water and salt to a boil, add rice, bring to boil again, cover, reduce heat and simmer about 15 minutes, until all water is absorbed and rice is tender.
• Grease a 9 inch pie plate with 1 teaspoon margarine.
• Melt remaining margarine in a fry pan.
• Sauté celery and onion about 4 minutes until tender.
• Beat 1 egg with pepper and mix into rice.
• Press rice onto bottom and sides of prepared pie plate to form crust.
• Sprinkle half the cheese over rice.
• Spread with half the celery mixture and salmon.
• Top with remaining celery mixture and cheese.
• Beat together remaining egg, milk, nutmeg, curry powder and cinnamon.
• Pour over ingredients in pie plate.
• Bake in 375 degree oven for 30 to 35 minutes until a tester inserted in the centre comes out clean.
• Cool 5 minutes.
• Cut into 6 wedges.
• Diabetic- 1 wedge; 2 protein choices; 1 starchy choice; 1 fats and oils choice.

BANOFFEE PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
• Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
• Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it's dulce de leche!) until smooth.
• Reduce the oven temperature to 350˚F (180˚C).
• In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
• Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
• Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
• Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
• In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
• Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
• Enjoy!

FEAST OF THE SEVEN FISHES PIE

Steps:

• Butter a shallow 1 1/2-quart baking dish or casserole. Melt 2 tablespoons butter in a large skillet over medium-high heat, then stir in leeks and 1 teaspoon salt, and cook until soft, stirring frequently, 5 to 7 minutes. Stir in garlic and anchovies and cook 1 minute, until the anchovies dissolve. Add wine and bring to a boil, then let simmer until the wine evaporates almost completely. Remove from heat and scrape into a heatproof bowl.
• In the same skillet, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook until pale golden, 1 to 3 minutes. Slowly whisk in chicken stock and clam juice, and bring to a simmer, whisking constantly. Simmer for 1 to 3 minutes until very thick (it will thin out as it bakes), then remove from heat.
• Pat the fish cubes, shrimp and scallops dry. Stir them into the sauce along with the sautéed leeks, peas, tarragon, parsley, capers and remaining 1 teaspoon salt. Spoon mixture into prepared dish.
• Chill uncovered, for at least 1 hour, and up to overnight.
• Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it 1/8-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough. (Alternatively, you can cut circles from the dough and overlap them on top of the pie to look like fish scales).
• Place pastry on top of pie and trim edges, but don't seal them (sealing impinges on the puffing). Brush egg wash all over pastry.
• Place pie on a rimmed baking sheet and bake until crust is golden, 30 to 40 minutes. Remove from oven and let cool for 5 to 10 minutes before serving. If you like, spoon the sour cream into a shallow dish, top it with the trout roe and serve it on the side for guests to add to the pie. Or spoon the caviar into the fish cutout on top of the pie and serve sour cream on the side.