Bird In A Pie Recipes

PIE MAKER MEAT PIES

Steps:

• Heat some oil in a large pan. I like to use a cast-iron pan with a tight-fitting lid.
• Season the beef generously with sea salt and freshly ground pepper.
• Brown the beef in small batches, and use a slotted spoon to remove the browned meat to a large bowl. Try not to over-crowd the pan, otherwise the meat will steam instead of brown; it is the caramelisation on the meat which gives a lot of flavour to the stew.
• Add the onions and garlic, and cook for 1-2 minutes.
• Add the Guinness and let everything bubble away.
• Use a wooden spoon to scrape off any caramelised bits on the pan.
• Add the beef stock, thyme and bay leaves.
• Return the beef to the pan, together with any meat juices which have collected in the bowl.
• Turn the heat down to low, and cook gently on a low simmer for about 2 hours, or until the beef is tender. See Kitchen Notes below for instructions using a pressure cooker.
• Once the beef is tender, add the mushrooms.
• Simmer gently for a few minutes until the mushrooms have softened slightly.
• During this time, try to remove the thyme and bay leaves.
• Turn up the heat to medium-high, and slowly add the cornflour slurry. You may not need all of it - just add enough until you have a fairly thick consistency.
• Taste the sauce for seasoning.
• Stir through the parsley.
• Set the mixture aside to cool completely.
• Preheat the pie maker.
• Refer to the manufacturer's instructions for the dimensions of the pie bottoms and lids. Or simply use a ruler to work out the dimensions you need.
• Cut 4 pie bottoms and 4 pie lids from the pastry.
• Once the pie maker is ready to use, place the pie bottoms into the pie maker, one at a time. Use your fingers or a small glass to gently push down the pastry. As the machine will be very hot, you will need to be careful, but also work quickly as the pastry will start cooking the moment it hits the pan.
• Quickly fill each pie bottom with 1 to 2 tablespoons of filling.
• Place the pie lids on top of the filling.
• Brush each pie with some egg wash.
• Close the pie maker.
• Set the timer for 10 minutes, but you may wish to check at about 8 minutes.
• While the pies are cooking, prepare the pie bottoms and lids for the next batch.
• Once the pies are cooked to your liking, serve immediately or keep them warm in an oven at 150°C (300°F).
• Repeat with the remaining pastry and filling.

BIRD IN A PIE

Steps:

• Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side. Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds. Wrap each tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch of dough.
• To prepare the filling:
• In large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
• To assemble pies:
• Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.