Fantastic Pie Recipes

FANTASTIC FISH PIE

Steps:

• Preheat the oven to 230°C/450°F/gas 8.
• Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
• Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
• At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.
• Drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
• Peel and finely chop the onion, then peel, halve and finely chop the carrot.
• In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.
• Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.
• Pick and finely chop the parsley and stir into the cream mixture.
• Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.
• The cooked potatoes should be drained and mashed - add a bit of oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish. Don't bother piping it to make it look pretty - it's a homely hearty thing.
• Place in the oven for 25 to 30 minutes, or until the potatoes are golden.
• Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup. Tacky but tasty, and that's what I like.

TRICIA'S FANTASTIC FUDGE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.

JAMIE OLIVERS FANTASTIC FISH PIE

Steps:

• Preheat oven to 220 degrees C
• Chop all the things, juice the lemon and get everything ready to cook
• Boil the potatoes in salted water for a couple of minutes
• Add the 2 eggs and set a timer for 8 minutes. Remove when ready and plunge into cold water to cool. Peel and cut into quarters
• Place a colander or sieve over the boiling potatoes and empty the spinach and put the lid on and steam for about 2 minutes. Remove and drain.
• In a separate pan fry, the onion, carrot and celery for about 5 minutes in the olive oil then add the cream and bring to the boil briefly then remove from the heat.
• Add the cheese, lemon juice, parsley and mustard along with the spinach (which you have squeezed and chopped up) with the fish into an appropriately sized oven dish and mix together with the cream mixture.
• When potatoes are cooked, drain in the colander and mash with lashings of butter and season with salt, pepper and grated nutmeg.
• You could drizzle a bit more oil or melted butter over the top to get a browner finish. You could also sprinkle over some more cheese if you really wanted to be decadent and get some more crunch
• Bake for about 25 - 30 mins - until golden

FANTASTIC FLAN PIE

Steps:

• Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Meanwhile, in a blender, combine the eggs, milk, condensed milk, sugar, vanilla and salt; cover and process until smooth. Pour filling into crust. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 20 minutes longer or until a knife inserted in the center comes out clean. Cover edges with foil the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. , Cover and refrigerate until chilled. Garnish with fruit. Refrigerate leftovers.

JAMIE OLIVER'S FANTASTIC FISH PIE (GLUTEN-FREE + LOW FODMAP)

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes in a large pot of salted water and bring to a boil. Cook for 5 minutes, then carefully add the eggs. Boil for an additional 5-7 minutes, or until the potatoes are fork tender. Remove the eggs with a slotted spoon and set aside to cool.
• Drain the potatoes in a colander, shaking out the excess moisture, then return to the pot. Mash the potatoes coarsely with a fork or potato masher. Add 2 tablespoons of olive oil and taste for seasoning. Don't worry if they look dry and crumbly, but feel free to add a splash of stock! Set aside.
• When the hard boiled eggs are cool enough, remove the shell and cut them into quarters.
• Meanwhile in a large (12 to 15 inch) oven-safe skillet or casserole dish, heat 2 tablespoons of olive oil over medium heat. Sauté the leeks and carrots until soft, about 5 minutes. Stir in the coconut cream and bring to a simmer. Off the heat, whisk in the lemon juice, Dijon and ½ teaspoon salt. Fold in the spinach until wilted. Then add the peas, fish, eggs and half the parsley. Arrange the fish mixture in an even layer and cover with the potatoes, smushing them out to fully cover the pie - the more rustic and uneven the top, the more crispy bits there will be. Drizzle the potatoes with a little more olive oil.
• If your skillet is very full, place it on a baking sheet. Bake the fish pie uncovered in the oven for 20 minutes, or until the potatoes are golden brown and the sides are bubbling. Remove from the oven and allow to rest for 5 minutes before serving. Garnish with the remaining parsley and enjoy!

FANTASTIC RAISIN-COCONUT PIE

Steps:

• Set oven to 400 degrees.
• Line two 9-inch pie plates with pastry, flute as desired.
• Prick holes all over the pastry using a fork.
• Bake for 8 minutes; cool on wire racks.
• Place the raisins in a saucepan and cover with water, bring to a boil, then remove from heat; set aside.
• In a mixing bowl cream butter with both sugars.
• Beat in eggs, vanilla and cinnamon until thoroughly combined.
• Drain the raisins, then stir into the creamed mixture along with nuts and coconut (the mixture with look slightly curdled).
• Evenly divide the mixture between the two crusts.
• Place the pies on a baking sheet.
• Bake at 350 degrees (bottom oven rack) for 30-35 minutes or until set.
• Cool and top with whipped cream or ice cream.
• DELICIOUS!

FANTASTIC PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together flour, softened butter, and 3/4 cup chopped nuts until a soft dough forms. Press dough into bottom and sides of a 9 inch deep-dish pie pan. Bake in preheated oven for 30 minutes. Allow to cool completely.
• In a medium mixing bowl, beat together softened cream cheese and confectioners' sugar until fluffy. Fold in 1 1/2 cups nondairy whipped topping. Spread mixture into cooled crust.
• In a medium bowl, whisk together pudding mix and cold milk until smooth. Allow to set up 5 minutes, then spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Refrigerate at least 2 hours before serving.

FANTASTIC STRAWBERRY PIE

Steps:

• Mash enough berries to make 2-1/2 cups.
• In pan, combine the mashed berries, water, sugar and cornstarch.
• Mix well; bring to a boil; stirring.
• Cook and stir for 2 minutes.
• Remove from heat, cool for 15 minutes; add remaining berries.
• Put in baked pie crust.