Garlic Pie Recipes

CHICKEN, GARLIC & LEMON PIE

Steps:

• Heat a tablespoon of olive oil in a large saucepan over a medium-high heat, season the chicken thighs and colour them on both sides, half at a time. Just before the end of cooking the second batch, drain off all but a tablespoon of the fat, then stir in the garlic and cook for a moment.
• Return all the chicken to the pan, sprinkle over the flour and turn the chicken to coat it. Add the wine which will thicken as it blends with the flour and let this simmer for a moment.
• Pour in the chicken stock or water and stir. Add the thyme, lemon zest and some seasoning. Bring the sauce to a simmer, cover and cook over a low heat for 30 minutes, stirring once.
• Remove the chicken pieces and place in a bowl. Take off and discard the skin and coarsely shred the flesh. Skim any fat off the surface of the sauce and strain it into a non-stick pan. Simmer to reduce by about half, then stir in the crème fraîche and capers, and adjust the seasoning. Stir in the chicken and transfer this to an ovenproof dish.
• Boil the potatoes until tender, then drain them. Now mash them very coarsely, partly chopping them with the side of the masher. Stir in 3 tablespoons of olive oil and some salt, and then the parsley. Spoon the potato on top of the chicken. The pie can be prepared in advance, in which case leave it to cool, then cover and chill.
• Heat the oven to 400F, and bake for 35-40 minutes until golden and the potato is crisp.

EASY SHEPHERD'S PIE WITH GARLIC ROMANO POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.
• Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.
• Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

TOMATO AND ROASTED GARLIC PIE

Steps:

• Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
• Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
• Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
• Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
• Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
• Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.