Delicious Winter Pie

15 November 2011

With cold days like these, NOMful chicken pie makes things so much better!

With cold days like these, NOMful chicken pie makes things so much better!

Who ate all the pies? who ate all the pies?
With this cold weather heavily kicking in and expected snow fall soon – the great classic British homemade pie are just about as close to perfect comfort food as you can get. They’re relatively cheap to make and if you’re unsure about making the light puff pastry bit, like I am from scratch, then why not use the Jus-Rol stuff? My fave pie is a Chicken and leek one (with memories of school days and family lunches). I was treated to the homemade classic yesterday – a very awesome and NOM looking one too (see photo above) made by writer and foodie, Rebecca Hunt – just look at how NOMful it was!

It’s EASY as pie: suggestions, tips and ideas
Though the process is simple, a really good pie shouldn’t be rushed – give the ­flavours time to mingle and develop. The filling must also be completely cooked, but also cooled before you put the ­pastry lid on, otherwise it will go really soggy.

The sky is the limit when it comes to fillings, with chicken and mushroom, steak and onion, feta cheese and red onion, chili con carne, apple, gooseberry, pumpkin, I’ve been told some people even put spaghetti in pies! Pies are a brilliant way of using up cheaper cuts of meat, which tend to be the ones with more flavour anyway, such as oxtail off the bone or skirt steak, which melts in the mouth when braised slowly. The meat should be cut into large chunks (mmm, I love my meat!).

Here’s a few quickie suggestions for creating a range of perfect pies for filling the tums during these winter cold days:
• To keep it interesting, cook a variety of pies (Sweet ‘N’ Sour pork pie anyone?) – use different types of pastry and filling to add interest to your menu
• Include inspiring meat-free pie options for vegetarians (courgette & goat’s cheese tarts anyone?)
• Quick time-saving tip – use Jus-Rol Puff Pastry! (it’s as good as the homemade stuff)
• Decorate pies with fun and interesting designs (dig out those cookie cutters – cut out some funky shapes from leftover bits of pastry)
• Make the most of seasonal and Sheffield ingredients including them in your pie filling or served at the side – delicious!
• Plus don’t forget that pies are perfect for pudding/dessert too! (a Missie Cindz favourite is Apple pie – mmm, NOM!) – but with sweet fillings, you don’t want quite so much liquid, but there’s still nothing nastier than a dry pie. The main danger with fruity fillings is overcooking the fruit. Cook it lightly to stop it disintegrating while the pastry is cooking…and then don’t forget the custard! :)

Finally “Who ate all the pies?”….well, we did! :) – go on, have some pie-tastic fun.

{Photo by Cindy Cheung}

Missie Cindz