SHORTCRUST APPLE PIE RECIPE | READY-MADE PASTRY | JUS-ROL
Steps:
- Preheat oven to 200°C/400°F/Gas Mark 6
- Divide pastry into 6 equal portions and roll out to line 3 20cm/8″ shallow pie plates. Put to chill whilst preparing the apples.
- Peel, core and thickly slice the apples, toss with the lemon rind and juice, the flour, sugar and cinnamon. Pile into the pastry bases.
- Roll out remaining pastry and use to top the pies, using trimmings for decoration as desired.
- Brush with water and dredge lightly with remaining sugar, bake for 20-25 mins until pastry is golden brown.
- Serve warm with cream or ice cream.
SHORTCRUST MEAT & POTATO PIE RECIPE | JUS-ROL
Find out how to make meat and potato pie with this easy recipe – made with Jus-Rol’s shortcrust pastry, minced beef, garlic and onion.
Categories Autumn Christmas and New Years Mains Valentine's Day Winter
Total Time 60 minutes
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Sauté onion and garlic in a large pan with vegetable oil until tender then add the beef and brown all over. Stir in the flour and cook for 2-3 minutes, then gradually stir in the stock, tomato purée, potatoes and Worcestershire sauce. Bring to the boil then simmer for approximately 20 minutes until the potatoes are cooked, stirring frequently, season to taste. Allow to cool.
- Preheat oven to 200° C (180°C for fan assisted ovens) Gas Mark 6.
- Roll out just over half the pastry and use to line a pie dish allowing any excess to hang over edges. Place the cooled meat mixture in the dish and spread evenly over the pastry.
- Roll out remaining pastry large enough to cover the pie, and brush borders with beaten egg. Add the pie lid to the base pressing edges firmly together all round. Trim off edges with a sharp knife. Make a small hole in the top of the pie to allow the steam to escape. Brush top with beaten egg and bake for 30 minutes or until pastry is golden brown.
- This pie may be eaten hot or cold.
More about "filo pastry buy recipes"
CHICKEN POT PIE WITH PUFF PASTRY | JAMIE OLIVER PIE RECIPES
Total Time 30 minutes
Calories 683 calories per serving
- Preheat the oven to 220°C/425°F/gas 7.
- Place a 30cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan.
- Peel and roughly chop the onions, adding them to the larger pan as you go.
- Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6 minutes, or until golden, stirring occasionally.
- Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves.
- Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150ml of water.
- Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges.
- Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie.
- Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!
SATISFYING VEGGIE BAKE | JAMIE OLIVER
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 580 calories per serving
- GET AHEAD You can prep this on the day, if you prefer. Peel and finely slice the onions and garlic, and place in a large casserole pan on a medium heat with 1 tablespoon of olive oil, the ground coriander and tapenade, stirring regularly. Alongside, we’re going to lightly char our veg in a large dry non-stick pan on a high heat to intensify the flavour, so deseed the peppers, scrub the sweet potatoes, then chop into 3cm chunks with the mushrooms and courgettes. One veg at a time, lightly char all over, moving them into the casserole pan as they’re done. Add the tomatoes to the mix, breaking them up with a spoon, along with two tin’s worth of water. Simmer gently for 30 minutes, or until the sweet potatoes are soft. Season to perfection, tasting and tweaking, leave to cool, then cover. Meanwhile, beat the eggs into the yoghurt, roughly crumble and mix in the feta, then cover. Refrigerate both overnight. ON THE DAY Assemble the bake as your last prep job. Use half the oregano as a brush to coat the inside of a large roasting tray or baking dish with oil. Layer in all but one of the filo sheets, leaving an overhang and brushing with oil as you go. Evenly sprinkle in the rice, drain and scatter over the beans, then pour in your veggie stew. Scrunch over the remaining sheet of filo and fold in the overhang, brush the top with oil, then cover, until needed. TO SERVE Preheat the oven to 180°C/350°F/gas 4. Cook the bake on the bottom of the oven for 1 hour. Remove from the oven and use the back of a spoon to crack the top of the pastry, then spoon over the creamy topping. Pick the remaining oregano, rub in a little oil and sprinkle over, then return to the middle of the oven for another 40 minutes, or until golden. Great with a simple salad.
EASY CHRISTMAS STARTER RECIPES - OLIVEMAGAZINE
From olivemagazine.com
SHORTCRUST APPLE PIE RECIPE | READY-MADE PASTRY - JUS-ROL
From jusrol.co.uk
Total Time 35 minutes
Category Autumn, Desserts
Cuisine British
- Serve warm with cream or ice cream.
SHORTCRUST MEAT & POTATO PIE RECIPE - JUS-ROL
From jusrol.co.uk
Total Time 60 minutes
Category Autumn, Christmas and New Years, Mains, Valentine's Day, Winter
Cuisine British
- This pie may be eaten hot or cold.
LEFTOVER ROAST CHICKEN PIE RECIPE | STUDENT EATS
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
1. Heat the butter in a large frying pan over a medium high heat. Add the leek chunks and cook them until they start to soften and brown around the edges.
2. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown. While they are cooking, toss the chicken in the flour with a generous amount of salt and pepper.
3. Add the chicken and flour mixture to the pan, and stir in until the flour has formed a very thick paste. Depending on how much chicken you're using, the pan may be getting a bit full at this point, but don't worry! It won't affect the flavour and nothing will over- or undercook.
4. Stir in the stock, followed by the cream and white wine or water. Bring to the boil, then reduce the heat to low and allow the sauce to bubble away until it is a little thicker than a pie filling would usually be. From start to finish, the filling should take about 20 minutes to cook.
5. Remove the pan from the heat and leave the filling to cool a little. Preheat the oven to 200°C/400°F/Gas mark 6 and place a metal baking tray in the oven to heat up too. Baking the pie on a preheated metal tray will help you avoid a soggy bottom.
6. Halve the pastry block. Using a rolling pin or a bottle of wine, roll out one of the halves on a clean work surface (sprinkled with a little flour) until it is thick enough to line a 22cm pie dish, or any other ovenproof dish you could line and top with pastry, and big enough to hold the pie filling. Line the dish with the pastry. I've found the easiest way to do this is to slide your rolling pin or wine bottle under the pastry sheet to help you lift the pastry up so you can slide the pie dish underneath. Don't worry if you don't get it first time; it takes practice!
7. Roll out the other half of the pastry block so it is big enough to top the pie. Spoon the pie filling into the dish.
8. Brush the edges of the pastry with the milk, and lay the second pastry sheet on top. Lift the pie up in the air. This makes it easier to slice the excess pastry off from around the sides of the pie dish. Make a thumbprint pattern around the edge of the pie to seal the pastry. You can use any pastry scraps to decorate the top.
9. Brush the pie lied with milk, and bake it in the oven for 25 minutes until the pastry is golden. Leave the pie to stand for 10 minutes before serving.
EASY CHRISTMAS STARTER RECIPES - OLIVEMAGAZINE
From olivemagazine.com
SHORTCRUST APPLE PIE RECIPE | READY-MADE PASTRY - JUS-ROL
From jusrol.co.uk
Total Time 35 minutes
Category Autumn, Desserts
Cuisine British
- Serve warm with cream or ice cream.
SHORTCRUST MEAT & POTATO PIE RECIPE - JUS-ROL
From jusrol.co.uk
Total Time 60 minutes
Category Autumn, Christmas and New Years, Mains, Valentine's Day, Winter
Cuisine British
- This pie may be eaten hot or cold.
LEFTOVER ROAST CHICKEN PIE RECIPE | STUDENT EATS
From thehappyfoodie.co.uk
Total Time 1 hours 10 minutes
1. Heat the butter in a large frying pan over a medium high heat. Add the leek chunks and cook them until they start to soften and brown around the edges.
2. Add the mushrooms and bacon to the pan, and continue to cook until the bacon has cooked through and the mushrooms have softened and started to brown. While they are cooking, toss the chicken in the flour with a generous amount of salt and pepper.
3. Add the chicken and flour mixture to the pan, and stir in until the flour has formed a very thick paste. Depending on how much chicken you're using, the pan may be getting a bit full at this point, but don't worry! It won't affect the flavour and nothing will over- or undercook.
4. Stir in the stock, followed by the cream and white wine or water. Bring to the boil, then reduce the heat to low and allow the sauce to bubble away until it is a little thicker than a pie filling would usually be. From start to finish, the filling should take about 20 minutes to cook.
5. Remove the pan from the heat and leave the filling to cool a little. Preheat the oven to 200°C/400°F/Gas mark 6 and place a metal baking tray in the oven to heat up too. Baking the pie on a preheated metal tray will help you avoid a soggy bottom.
6. Halve the pastry block. Using a rolling pin or a bottle of wine, roll out one of the halves on a clean work surface (sprinkled with a little flour) until it is thick enough to line a 22cm pie dish, or any other ovenproof dish you could line and top with pastry, and big enough to hold the pie filling. Line the dish with the pastry. I've found the easiest way to do this is to slide your rolling pin or wine bottle under the pastry sheet to help you lift the pastry up so you can slide the pie dish underneath. Don't worry if you don't get it first time; it takes practice!
7. Roll out the other half of the pastry block so it is big enough to top the pie. Spoon the pie filling into the dish.
8. Brush the edges of the pastry with the milk, and lay the second pastry sheet on top. Lift the pie up in the air. This makes it easier to slice the excess pastry off from around the sides of the pie dish. Make a thumbprint pattern around the edge of the pie to seal the pastry. You can use any pastry scraps to decorate the top.
9. Brush the pie lied with milk, and bake it in the oven for 25 minutes until the pastry is golden. Leave the pie to stand for 10 minutes before serving.
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