Pistonheads Cooking Competition No 11.... PIE!!
Discussion
ali_kat said:
I cut it into 4 & froze the other portions 
I only count three photos, and there doesn't seem to be the obligatory shot of the cut pie with the filling oozing out. Please rectify if at all possible.If I had time (hollybobs coming up and late working) I would submit out of leftfield, Bacon & Egg pie. Definitely not a quiche. Very filling and especially suited for consumption while drinking, or picnicking (and drinking).
When I've got time, it'll get posted. Or a steak pudding.
Cotty said:
ali_kat said:
I hope you have company. That looks big for 1
ali_kat said:
Ow you bugger that sounds good.
Here is my entry for the Pie competition
French Style Apple Pie
Ingredients
Composition
The finished article
A simple Apple tart made with Pink Lady apples and glazed with Apricot Jam. I didn't sieve the jam so it has bits of Apricot in it as I like it this way.
We have had this with hot custard, cold custard and single cream (not all at once)
Just thinking of having another slice.
French Style Apple Pie
Ingredients
Composition
The finished article
A simple Apple tart made with Pink Lady apples and glazed with Apricot Jam. I didn't sieve the jam so it has bits of Apricot in it as I like it this way.
We have had this with hot custard, cold custard and single cream (not all at once)
Just thinking of having another slice.
I nearly did something like that, as it brings back childhood memories - Mum always did horns on beef & ale pie (not that big though!) - but it meant going shopping and I couldn't be arsed, whereas I had the turkey & sausagemeat still in the freezer from Christmas and I've nearly always got leeks & onions in the cupboard 
Thank you Vieste, it looks like I may get at least one vote
Calibrax, my Dad used to talk about Desperate Dan and his Cow Pie, he loved the Beano and Dandy, so thanks for the memories. Another thing he used to mention was a Dagwood Sandwich so perhaps this could be a future PH competition.
I love all of the decoration to the pies this time, makes my two leaves which I usually put on top of savoury pies look a bit sad.
Calibrax, my Dad used to talk about Desperate Dan and his Cow Pie, he loved the Beano and Dandy, so thanks for the memories. Another thing he used to mention was a Dagwood Sandwich so perhaps this could be a future PH competition.
I love all of the decoration to the pies this time, makes my two leaves which I usually put on top of savoury pies look a bit sad.
so you'll all have to wait till monday to see it..OK.
Tried to be a bit seasonal after getting a few bits from the garden:
And that lot (in part) became this:
Pork steak and Cumberland sausage pie with a Russett apple layer, roasted potato nests with garden ratatouille and green beans. And extra grrrrrraaavy -natch, made with a smidge of white wine and wholegrain mustard.
Hot innards:
Not quite as poncey and fiddly as my usual fare, but given the homegrown ingredients and a quick rummage around the bottom of the freezer, I don't think that plate of food cost much more than a quid all in. Went down well though. The layer of slightly tart apple with the sausage and pork in oniony gravy and puff pastry was yum.
Tried to be a bit seasonal after getting a few bits from the garden:
And that lot (in part) became this:
Pork steak and Cumberland sausage pie with a Russett apple layer, roasted potato nests with garden ratatouille and green beans. And extra grrrrrraaavy -natch, made with a smidge of white wine and wholegrain mustard.
Hot innards:
Not quite as poncey and fiddly as my usual fare, but given the homegrown ingredients and a quick rummage around the bottom of the freezer, I don't think that plate of food cost much more than a quid all in. Went down well though. The layer of slightly tart apple with the sausage and pork in oniony gravy and puff pastry was yum.
Vron said:
Do you part cook the potato nest empty first?
Yeah. Cut and hollowed out first, being careful to keep the structure and not slice through it, then rubbed in oil, seasoned and roasted off, I think for about 20-25 mins at about 180 degs. Piled the ratatouille in at the last minute.Aye oop.
Venison & mushroom in port and redcurrent TVR pie.
Browned off the floured venison. Browned off onion and the mushrooms. Deglazed with homemade port. Dollop of redcurrent jelly then stewed for a few hours. Into a blind baked off pastry case. Then TVRed up a bit.
Served with mash and peas.
Without over egging it it was an amazing pie.
Awesome stuff.
Venison & mushroom in port and redcurrent TVR pie.
Browned off the floured venison. Browned off onion and the mushrooms. Deglazed with homemade port. Dollop of redcurrent jelly then stewed for a few hours. Into a blind baked off pastry case. Then TVRed up a bit.
Served with mash and peas.
Without over egging it it was an amazing pie.
Awesome stuff.So here goes with my take on pie... I thought long and hard about something abit away from the norm than the usual pies.
So I give you the....
Decontructed Cottage pie with Pea puree and Red wine reduction sauce.
Ingredients:
Stack was made up from: Minced sirlion of steak with chorizo pattie, sweet julienne carrots, caramelised onions, wilted spinach and topped with a potato rosti.
Washed down with the rest of the bottle of wine from the sauce.
Tray Bon Rodney
So I give you the....
Decontructed Cottage pie with Pea puree and Red wine reduction sauce.
Ingredients:
Stack was made up from: Minced sirlion of steak with chorizo pattie, sweet julienne carrots, caramelised onions, wilted spinach and topped with a potato rosti.
Washed down with the rest of the bottle of wine from the sauce.
Tray Bon Rodney
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