SPICY PEANUT PIES
Bake our healthy, African-inspired peanut pies for a delicious veggie dinner. A portion provides all of your 5-a-day, plus iron, fibre, folate and vitamin C
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h15m
Yield Makes 2 pies, each serves 2
Number Of Ingredients 18
Steps:
- Heat oven to 200C, 180C fan, gas 6. Steam the potatoes for the mash for 20 mins until tender, adding the cauliflower to the steamer after 10 mins. Heat the oil for the filling in a non-stick pan, add the ginger and chilli and stir around the pan until starting to soften. Stir in the dried spices then add the leeks and peppers and cook, stirring frequently, until they are softening.
- Tip in the tomatoes and tomato purée with the cauliflower and 150ml water, and the bouillon. Cover and simmer for 10 mins.
- Stir the peanut butter with 100ml water to loosen the consistency, then stir into stew and cook 5 mins more. Spoon equally into 25cm by 18cm pie dishes.
- For the mash, tip the beans into a bowl, add the coriander and chilli powder and mash well. Add the potatoes and roughly mash into the beans so it still has a little texture. Pile on top of the filling in the pie dishes and carefully spread over the filling to enclose it.
- Bake one for 35 mins and chill the other for another day. It will keep for 3 days. Reheat the remaining pie as above, adding an extra 15 mins as you're cooking it from cold.
Nutrition Facts : Calories 478 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 15 grams sugar, Fiber 15 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
LITTLE SPICY VEGGIE PIES
Each individual potato-topped pie provides four of your 5-a-day, and is healthy, vegan, low calorie and gluten-free too. Get ahead and freeze for another day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h5m
Number Of Ingredients 14
Steps:
- To make the topping, boil the potatoes for 15-20 mins until tender then drain, reserving the water, and mash with the ground and fresh coriander and yogurt until creamy.
- While the potatoes are boiling, heat the oil in a large pan, add the ginger and fry briefly, tip in the curry powder and garlic, stirring quickly as you don't want it to burn, then tip in a can of chickpeas with the water from the can. Stir well, then mash in the pan to smash them up a bit, then tip in the second can of chickpeas, again with the water from the can, along with the carrots, corn, bouillon and tomato purée. Simmer for 5-10 mins, adding some of the potato water, if needed, to loosen.
- Heat the oven to 200C/180C fan/gas 6. Spoon the filling into four individual pie dishes (each about 10cm wide, 8cm deep) and top with the mash, smoothing it to seal round the edges of the dishes. If you're following our Healthy Diet Plan, bake two for 25 mins until golden, and cook half the spinach, saving the rest of the bag for another day. Cover and chill the remaining two pies to eat another day. Will keep in the fridge for four days - if following the Healthy Diet Plan pop the extra two pies in the freezer for the end of the week. If freezing, to reheat, bake from frozen for 40-45 mins until golden and piping hot.
Nutrition Facts : Calories 478 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 10 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium
PEANUT BUTTER PIE II
This is a peanut butter pie using chunky peanut butter. Make a Basic Flaky Pie Crust to bake it in, and serve with caramel cream.
Provided by Stephanie
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended.
- In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined.
- Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool.
- To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.
Nutrition Facts : Calories 524.9 calories, Carbohydrate 55.6 g, Cholesterol 118.1 mg, Fat 31.9 g, Fiber 2.6 g, Protein 10.8 g, SaturatedFat 11.9 g, Sodium 331.9 mg, Sugar 29.7 g
SPICY VEGGIE PIES WITH PEANUT BUTTER MASH
Enjoy these full-flavoured spicy veggie pies with peanut butter mash. Loaded with protein and carbs, they're an ideal post-exercise dinner choice
Provided by Sara Buenfeld
Categories Dinner
Time 1h40m
Yield Serves 4 (makes 2 pies)
Number Of Ingredients 20
Steps:
- Put the onion, garlic, ginger and spices in a bowl and blitz with a hand blender to a smooth paste. Heat the oil in a large non-stick frying pan, add the spice paste, cover and cook over a low heat for 5 mins, stirring. Tip in the tomatoes, plus a can of water, then add the celery, aubergine, sweet potato, tomato purée, bouillon powder, bay leaf, chilli and beans, along with the water in the can. Cover and simmer for 30 mins, stirring every now and then. If it looks dry, add a drop more water.
- Meanwhile, heat the oven to 220C/200C fan/gas 7. Boil the potatoes for about 15 mins, then drain well and mash with the peanut butter, lime juice, almond milk and coriander. Spoon the filling into two pie dishes (ours were 24cm x 17cm), then dot the mash over the top and spread to cover. Bake one pie for 15 mins to serve straightaway. If you're following the Healthy Diet plan chill the remaining pie to eat another day. Will keep chilled for up to three days. To reheat, bake at 190C/170C fan/gas 5 for 30-40 mins or until piping hot.
Nutrition Facts : Calories 604 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 21 grams sugar, Fiber 21 grams fiber, Protein 24 grams protein, Sodium 1.4 milligram of sodium
VEGAN PEANUT BUTTER PIE
Oooh, this peanut butter pie will turn even the most hardcore carnivore into a purring vegan! Yum yum yum!
Provided by Connie Fabian Byrnes
Categories Everyday Cooking Vegetarian Protein Tofu
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place 3/4 cup chocolate chips in a microwave-safe bowl. Microwave on high until just melted, about 1 minute. Stir and allow to cool slightly.
- Combine tofu, peanut butter, and maple syrup in a blender. Add melted chocolate and blend until smooth.
- Cover the bottom of the pie crust with banana slices and pour chocolate-tofu mixture over top. Sprinkle with remaining chocolate chips and chill until firm, about 2 hours.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 45.6 g, Fat 31.1 g, Fiber 5.8 g, Protein 11.8 g, SaturatedFat 10.3 g, Sodium 295.7 mg, Sugar 18.9 g
LIGHT AND FLUFFY PEANUT BUTTER PIE
Light, fluffy, and creamy peanut butter tatse without all the fat. So easy - just whip, chill, and serve! If you like, garnish this pie with low-fat whipped topping.
Provided by Brandon Dille
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium mixing bowl, combine peanut butter, confectioners' sugar, and cream cheese. Whip until smooth and fluffy. Spoon mixture into graham cracker crust and chill 2 hours before serving.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 51 g, Cholesterol 30.8 mg, Fat 35.1 g, Fiber 3.9 g, Protein 18.7 g, SaturatedFat 10.9 g, Sodium 543.8 mg, Sugar 31.2 g
COTTAGE PIE WITH VEGETABLE MASH
Put a twist on your meat and potatoes dinner with this traditional English dish, a savory ground beef mixture topped with mashed potatoes and carrots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a pot of salted water bring potatoes, carrots, and 3 cloves garlic to a boil. Reduce to a rapid simmer; cook until vegetables are tender, about 15 minutes. Drain and return to pot. Using a masher, mash vegetables until mostly smooth; stir in 3 tablespoons butter. Season with salt and pepper. Finely chop remaining 2 cloves garlic; set aside.
- In a large skillet over high, melt remaining tablespoon butter. Add beef and brown, about 5 minutes. Remove meat from pan, leaving drippings. Reduce heat to medium-high, add onion, and cook until translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until golden, about 10 minutes. Add chopped garlic, and cook until fragrant, about 1 minute. Return meat and collected juices to pan and stir in tomato paste. Cook, stirring, about 2 minutes. Stir in Worcestershire sauce and 1 cup water and bring to a boil. Reduce heat and simmer until liquid is slightly thickened, about 5 minutes. Season with salt and pepper.
- Transfer meat mixture to a 9-inch square baking dish. Dollop mashed vegetables over meat and spread to edges of baking dish. Bake until juices are bubbling and topping is golden brown in spots, about 20 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 364 g, Fat 23 g, Fiber 4 g, Protein 18 g, SaturatedFat 11 g
PEANUT BUTTER PIE XIV
A delicious, cool pie.
Provided by S Beavin
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 16
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.
- Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.
- Garnish with chopped nuts. Freeze until firm, then serve.
Nutrition Facts : Calories 534.3 calories, Carbohydrate 65.3 g, Cholesterol 8.3 mg, Fat 28.2 g, Fiber 2.4 g, Protein 8.3 g, SaturatedFat 11.4 g, Sodium 348.2 mg, Sugar 47.2 g
PATRICIA'S PEANUT BUTTER PIE
The peanuttiest peanut butter pie you have ever tasted!
Provided by Patricia Weiss
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Beat egg whites until white peaks form.
- In a second bowl, beat together egg yolks and sugar. Mix in peanut butter, vanilla, honey, and milk. Fold in the egg whites.
- Evenly distribute the peanut butter chips on the bottom of the graham cracker crust. Pour filling into the crust, and sprinkle the chopped peanuts on the top.
- Bake at 350 degree F (175 degrees C) for 30 to 35 minutes.
Nutrition Facts : Calories 724.7 calories, Carbohydrate 66.8 g, Cholesterol 47.7 mg, Fat 42.8 g, Fiber 3.9 g, Protein 22.2 g, SaturatedFat 15.3 g, Sodium 418.4 mg, Sugar 50.1 g
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