Skyhighveggiepie Recipes

CLASSIC SHEPHERD'S PIE

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

SKY-HIGH VEGGIE PIE

Steps:

• Preheat oven to 400f degrees.
• Prepare stuffing as directed on the package.
• Lightly beat 1 egg and stir into stuffing mixture.
• Press into greased 9 inch springform pan to form a crust.
• Sprinkle half the cheese over the crust, evenly top with half the spinach then add all the pepper and onion.
• Scatter remaining cheese and spinach over top, then beat the 4 remaining eggs and pour over all.
• Top with tomato slices, season to taste with salt and freshly ground pepper.
• Bake at 400f degrees for 40 minutes or until the pie top is completely set.

VEGETABLE PIE

Steps:

• Preheat oven to 350 degrees F.
• Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
• Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
• Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
• Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top.
• Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
• Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
• To serve, cut into slices and serve warm.

SKY HIGH VEGETABLE PIE RECIPE - (4.5/5)

Steps:

• Prepare stuffing as directed on package. Stir in 1 egg. Press into 8-inch springform pan or microwavable pie plate to form crust. Conventional Oven : Saute onion and garlic in butter until tender. Remove from heat, stir in spinach Sprinkle half the cheese over crust. Top with half the spinach, then peppers. Sprinkle with remaining cheese and spinach Pour remaining eggs over all. Top with tomatoes. Bake at 400 F (200 c) for 40 - 45 minutes or until set. Microwave Oven : Melt butter, then stir in onion, garlic and peppers, microwave. on HKIH. 3 minutes. Sprinkle half the che.es e over crust. Top with half the. spinach, then onions and peppers. Sprinkle with remaining cheese and spinach Pour remaining eggs over all. Top with tomatoes. Cover with waxed paper, microwave on ELQH. 5-8 minutes, then MEDIUM 15-18 minutes, turning at half-tune. Cool 5-10 minutes before cutting. Makes 6-8 servings. About 350 calories each

STARGAZY PIE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line a pie dish with thinly rolled pie dough. Remove fins from fish and wipe off scales. Slit and gut them and fill the cavities with chopped onion and herbs. Arrange round the dish with heads to the rim. Cover with pie dough, and make a slit by each head. Pull the heads through the dough. Dissolve the saffron in the milk. Brush the pie dough with the saffron milk, and bake for about 35 minutes.

SKY HIGH STRAWBERRY PIE

Steps:

• Bake pastry shell according to direction on package and cool.
• In large bowl mash enough berries to make 3 cups
• In a sauce pan combine sugar and cornstarch use less sugar if berries are very ripe.
• Stir in mashed berries and water and mix well.
• Bring mixture to a boil over medium heat stirring constantly.
• Keep cooking and stirring for 2 minute.
• Remove from heat and pour into a large bowl.
• Chill 20 minutes in the refrigerator stirring occasionally until mixture is slightly warm.
• Cut remaining berries to desired size.
• Fold berries into mixture.
• Pour into pie shell. Careful it will be piled high above the edge.
• Chill for 2-3 hours before serving.

SKILLET VEGETABLE POTPIE

Steps:

• Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
• Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
• On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
• Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

SKY-HIGH STRAWBERRY PIE

Steps:

• In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. , Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie crust. Chill for 2-3 hours. , In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices.

SKY-HIGH STRAWBERRY PIE RECIPE

Steps:

• Directions In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie crust. Chill for 2-3 hours. In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices.