Tag Archives: Flour

Simple Fish Pie

Fish Pie

Yes I know it seems like all I ever eat is pie.. But this is more like fish with mashed potato 🙂

Its a sad day when I make Fish Pie for one but that’s what I wanted for dinner and I was on my own so I decided to make an individual pie in one of my terracotta baking dishes, they really are handy as everything get cooked through and it retains its heat for a long time so even if you are a slow eater it stays hot unlike when you ladle a dollop of pie onto a plate and its cold in 5 minutes!

Hot!

Ingredients (for 1)

  • 100 Grams Firm White Fish (I used Hake which I don’t recommend! Pollock or Coley work well or Line Caught Cod)
  • 10 Smallish Prawns (not tiny Shrimp but not Jumbo either-I used Frozen)
  • 10 Mussels, out of their shells, cooked (I used Frozen)
  • 10 Capers, drained of their brine
  • 1 Tbs Fresh Parsley
  • 15 grams Butter
  • 15 grams Plain White Flour
  • 300ml Milk
  • 1 Portion of Mashed Potato
  • 1/2 tsp Paprika
  • Salt & Pepper to taste
  • 15 grams Cheddar, grated
  • 1 Egg Yolk
  • 1 Bay Leaf
  • 5 grams MORE Butter!

Method

  1. If using frozen shell fish- allow these to thaw
  2. Place White Fish in a pan with Milk & Bay Leaf, season lightly. Poach over low heat with lid on until fish is JUST turned white
  3. Remove Fish to a plate and allow to cool. Reserve Milk for your sauce (discard Bay Leaf)!
  4. In a small saucepan melt Butter with Flour until you have a Roux
  5. Slowly add the Milk (used to poach the fish) whisking until it is all incorporated. Bring to the boil & reduce till a simmer, stirring till thickened.
  6. Remove from heat
  7. Flake White Fish
  8. Add White Fish, Prawns, Mussels, Capers, Parsley & remaining Butter- mix well (but gently you don’t want to break the fish up)
  9. Sprinkle over Paprika
  10. Season to Taste
  11. Prepare your Mashed Potato, I just add Butter & Seasoning. Then stir in 1 Egg Yolk!

Roux

White Sauce

Assembly

  • Preheat Oven to Gas Mark 6
  • Grease your individual casserole dish with Butter or Olive Oil
  • Spoon in filling
  • Using a piping bag pipe over Mashed Potato (or spoon it on then fork over the top to create peaks)
  • Sprinkle over grated cheese
  • Bake in the oven for approx 25-30 mins till Golden & Bubbling (remember your ingredients were all cooked through anyway!)

NB

This was a simple fish pie using the ingredients I had in the fridge, freezer & cupboards.

If you want to make a special fish pie I would (and do generally!) add the following:

  • A Flaked Smoked Fish Fillet- I normally use Smoked Haddock but you could use Smoked Salmon
  • 1/2 a Chopped Boiled Egg Per person
  • 2 Chopped Cornichons Per Person
  • Some Fresh Dill/Tarragon or Chervil

Please note my piping is atrocious in the photos I need a new piping set & I was using a children’s one! If you pipe the mash it goes really crispy, ditto the egg yolk makes the mash really crisp!



Chicken & Mushroom Pie

Chicken Pie with Suet & Flaky Pastry

 

Sometimes I just feel like eating a simple pie- in fact most of the time I’d rather it without loads of Herbs, Spices & Wine.. I want a pie like they sell in the supermarket! So I make this..

Normally I use Frozen Short Crust Pastry for the base & Frozen Puff Pastry for the lid but as I had a bit of time on my hands I decided to try out Delia Smith‘s ‘Quick & Easy Flaky Pastry’ which I mentioned before in my Pie, Mash & Liquor post. It really is a good recipe & very simple- I will use it again. And I made a simple Suet Pastry for the base.. I love Suet Pastry as I love Dumplings!

Ingredients

For the Flaky Pastry

http://www.deliaonline.com/recipes/type-of-dish/pastry/quick-and-easy-flaky-pastry.html

 

Frozen Butter

Sifted Flour

 

 

Grated Butter

 

 

Flaky Pastry- Ready

 

 

For the Suet Pastry (Pie Bottom)

  • 350g Self Raising Flour
  • 190g Shredded Suet (Atora is the brand available here in Tempo! Beef or Vegetable)
  • Cold Water (use your judgement!)
  • 1/2 tsp Salt

Method

  1. Sift the Self Raising Flour & Salt into a large mixing bowl
  2. Mix in the Suet
  3. Add a few drops of cold Water mixing with a knife
  4. Keep adding water until you have a sticky dough
  5. Now use your hands to finish the dough- it should be smooth, neither sticky nor dry & leave the bowl clean (add a drop more water or a sprinkle of flour to correct if necessary)
  6. Allow the pastry to rest, covered in the fridge for 30 mins
~When you need the pastry it should be rolled to approx 2 or 3mm thickness~

Suet

Line with Suet Pastry

For the Pie Filling

  • 300g Chicken, Skinless Boneless Thighs (I only had Breast & it tends to dry out)- cubed
  • 1/4 White Onion, Chopped finely
  • 4 Standard White Mushrooms, Chopped
  • 25g Butter
  • 25g Corn Flour
  • 1.5 Cups Milk
  • 1 Tbs Heavy Cream
  • 1 Tsp Yeast Extract (Marmite)
  • 1 Tsp Onion Powder
  • 1 Tsp Chicken Bouillon Powder
  • 1/2 Tsp Glucose Syrup
  • Salt & White Pepper to taste

Method

  1. Heat Butter, Fry Chicken until it loses most of its pink colour
  2. Add Onions & Mushrooms, Fry for a few minutes until softening but do not allow to colour
  3. Sprinkle over Corn Flour, mix well
  4. Add Chicken Bouillon & Onion Powder, mix well
  5. Add Milk, bring to the boil till sauce thickens, reduce heat to low
  6. Add Cream
  7. Add Yeast Extract & Glucose Syrup, mix well
  8. Season to taste
  9. Leave to cool slightly before filling Pie

 

Fry Chicken

Add Cornflour

Add Heavy Cream

Add Yeast Extract

Finished

 

Assemble Pie

  1. Pre heat oven to 200 oc/ Gas Mark 6
  2. Grease Pie Dish with Butter- I used 2 Terracotta Dishes which each hold a Man Sized Portion of pie!
  3. Roll out Suet Pastry & Line Pie Dish- Making sure the dough hangs over the lip, trim off excess
  4. Spoon in pie filling, don’t fill right to the top!
  5. Roll out Flaky Pastry, cut out a circle (or square!) a bit bigger than your pie dish
  6. Wet the Suet Pastry covering the lip of the pie dish with some Cold Water
  7. Cover with Flaky Pastry lid, seal well around the edges & prick a few holes with a sharp knife
  8. Brush with Milk or Egg
  9. Cook in Oven for 30- 40 mins, until brown & piping hot
  10. Either lever whole pie out of dish to serve on a plate/spoon some pie out onto a plate or eat directly out of individual dish

 

Fill Pie

Out of the Oven

 

 

NB

Leek instead of Onion is a nice alternative


Red Wine & Onion Gravy

Sausage, Mash & Onion Gravy

Ingredients

  • 2 White Onions, Sliced
  • 1 Tbs Butter
  • 1 Tbs Olive Oil
  • 1 tsp Brown Sugar
  • 1/3 Cup Red Wine
  • 1 Beef Stock Cube
  • 1 Cup Hot Water
  • 1 Tbs Corn Flour
  • Salt & Pepper

Method

  1. Heat Butter & Oil
  2. Fry Onions until soft, approx 5 mins
  3. Add Sugar and continue frying until onions are brown & caramelized, keep stirring so they don’t burn (or they will be bitter!) approx 20 mins
  4. Stir in Corn Flour till Onions are coated
  5. Sprinkle over stock cube & stir well
  6. Add wine & de glaze the pan
  7. Add hot water & bring to the boil
  8. Reduce heat to a simmer and cook until the gravy has thickened & become shiny
  9. Taste & season

 

Fry Onions

Add Sugar to Caramelize Onions

Flour & Stock Cube

Onion Gravy- Done

 

 


Pie, Mash & Liquor

The Finished Article

Well I haven’t come across many Pie & Mash shops in Kyrenia & needs must so I decided to make my own. I realised I was facing quite a few issues- firstly I didn’t have a recipe, then I hit another snag- I found out that Lard is Bacon Fat (!) and living in a Muslim country I realised I would probably have to wait and get this from The Greek Side (actually Tempo in Alsancak have it- Hooray Tempo!) Then I wondered about the Eel situation- I definately needed some Eel slime to make the Liquor!

According to the internet there are about 200 varieties of fish in the waters around Northern Cyprus– If this is the case I wonder why I only ever see Sea Bass & Sea Bream on the menu.. I digress.. One that gets a mention is the Eel- now I haven’t seen any but if you do, buy them QUICKLY & give them to ME(!) Or stew them & use them in the Liquor recipe (its up not to you!)

I actually (desperate measures for authenticity) flew a tub of Jellied Eels back in my suitcase on my last trip from London & froze them ready for this occassion! I removed the Eels- fed them to Ace, King & Queen (Miaow) & saved the jelly- which became 1 Cup of Eel Water once reheated..  The Liquor has a fishy edge to it so if you aren’t into hunting or smuggling Eels just use some Fish Sauce!

I've Had a Long Flight

Its quite difficult to find an authentic recipe on the internet- they all try to make it Posh and add Onions, Garlic, Herbs etc.. Its not Pie & Mash if it has too much flavour! That’s why you douse it in Malt Vinegar?! So I have done some experimentation & pieced together my own recipe which actually works!

Her Highness


Flaky Pastry (Pie Lid)

Ingredients

Method

  1. Mix the flour with the salt and rub in half of the lard. Add enough cold water to bring the flour to a soft dough.
  2. Mix together the rest of the lard and the butter.
  3. Roll out the dough to make a rectangle 12.5 x 25cm/5 x 10in.
  4. Dot one third of the butter/lard mixture over two-thirds of the rectangle. Fold the third without any fat on it over the middle third of the pastry. Bring the other third on top. Seal the edges with a rolling pin and turn the dough 90 degrees. Chill for 10 minutes.
  5. Repeat stage 4 with half of the rest of the fat and then repeat one more time with the remaining fat. Chill for 10 minutes after each folding.
  6. Roll and fold one more time without any fat and then chill for 30 minutes.

~ When you are ready to use the dough it should be rolled to approx 1cm/0.25″ ~

Dot Dot Dot

Suet Pastry (Pie Bottom)

Ingredients

  • 350g Self Raising Flour
  • 190g Shredded Suet (Atora is the brand available here in Tempo! Beef or Vegetable)
  • Cold Water (use your judgement!)
  • 1/2 tsp Salt

Method

  1. Sift the Self Raising Flour & Salt into a large mixing bowl
  2. Mix in the Suet
  3. Add a few drops of cold Water mixing with a knife
  4. Keep adding water until you have a sticky dough
  5. Now use your hands to finish the dough- it should be smooth, neither sticky nor dry & leave the bowl clean (add a drop more water or a sprinkle of flour to correct if necessary)
  6. Allow the pastry to rest, covered in the fridge for 30 mins
~When you need the pastry it should be rolled to approx 2 or 3mm thickness~

Suet Pastry Before

Minced Beef Pie Filling

Ingredients:

  • 2 Tbsp Olive Oil
  • 500g Beef Mince
  • 2 tbsp Plain Flour
  • 250ml Boiling Water
  • 1 Beef Stock Cube (I used OXO)
  • 2 Drops Gravy Browning (just because I like it!)
  • 1 tsp Salt

Method

  1. Heat oil in frying pan
  2. Add Mince & fry until brown, chopping up and breaking apart any clumps that form
  3. Stir in the flour till it is well combined
  4. Sprinkle over the OXO cube
  5. Pour in the Boiling Water
  6. Add drops of Gravy Browning if using & 1 tsp Salt
  7. Stir well & bring to a simmer until the gravy reaches the right consistency
  8. Turn off the heat & put to one side till later

I'm Frying

Liquor (Parsley Sauce)

Ingredients
6 Tbs/ Finely Chopped Fresh Parsely
25 Grams Butter
25 Grams Cornflour
250 ml Boiling Water
1 Cup Poaching Water (from Eels) or 1/2 tsp Thai Fish Sauce
1 tsp Salt
Method
  1. Heat Butter in saucepan until it has melted (do not let it burn!)
  2. Add chopped Parsley & stir till it has wilted
  3. Add Cornflour & stir till it has been combined with the Butter/Parsley
  4. Slowly add Boiling Water whilst stirring to avoid lumps
  5. Add Eel Water or Fish Sauce
  6. Bring to the boil- Keep Stirring!!
  7. When the sauce has reached the desired thickness season to taste, turn off heat & leave covered
~ If the sauce doesn’t seem thick enough dissolve 1 tsp more Cornflour in Cold Water then add to the pot & stir- continue till it is correct. If it is TOO thick, add more water~
 

Slime Green

 

Mash

Ingredients

Potatoes

I won’t insult your intelligence, think you can work that one out for yourselves!

~ If you want it ‘traditional pie & mash shop style’ then I recommend mashing with NO Butter NO Cream NO Milk NO Pepper. Just Potatoes & a good pinch of Salt)~

Assembling The Pie

  • Preheat the oven to 200 oc/Gas Mark 6
  • Half fill a roasting tray/casserole dish with boiling water (the water should come up to halfway on the height of the pie dish) & place in the oven to heat (this is your Bain Marie)
  • Grease the pie tins with Butter
  • Roll out your pastry ready…
  • Line the pie tin with the suet pastry- let it over hang and cut off the excess, ensure it covers the rim of the dish
  • Fill the pie with the Minced Beef Filling till about 3/4 full
  • Brush the pastry on the rim of the dish with water & cover with the Flaky Pastry lid- gently press around the edges to seal & poke a few small holes on top (to let steam escape)
  • Brush the top of the pies with milk
  • Carefully place them into the water filled tray in the oven
  • Bake in the middle of the oven for 35-45 mins (depending how well done you like the top!)

Are we Nearly There yet?

Serve

Remove Pie from tin & place on plate, spoon Mash onto plate & ladle over Liquor

Don’t forget the Malt Vinegar, White Pepper & Salt!

If you are organised you will have a bottle of Chilli Vinegar on hand & a tepid beaker of Sarsaparilla!

Essentials

My insides


Tips!!

Maybe you aren’t like me & regularly twirl your baton in the kitchen but I have no clue about Pastry making or handling a Rolling Pin!

What I have learnt is that everything must be COLD for the Flaky Pastry.. Difficult when you live in this climate but that is what air conditioning is for (or only bake in February!) I already keep my Flour in the freezer (damn you Evil Weevils) so that was nice & cold but you also need to put your bowl, rolling pin & board into the fridge or freezer.

Hands must be COLD.. Water must be COLDER.. Not too much of a problem in Cyprus as we only use bottled Water from the fridge but if you are in the rest of the world- refrigerate the tap water!!

Don’t panic it makes you hot 😉

Make sure the pastry lid isn’t sagging in the middle & is well sealed at the edges- if the middle touches the filling it wont rise!

NB

Next time I will be trying the recipe below for my Flaky Pastry- It sounds SO much easier & I trust Saint Delia to come up with easier methods! I’ll report back..

Next time I would like to use the Falcon (Google it!) individual oblong ceramic pie dishes (16″) instead of the foil disposable ones  (they were round its the wrong shape!)

http://www.deliaonline.com/how-to-cook/baking/how-to-make-quick-flaky-pastry.html

Must have been OK then