FRYING PIE CRUST RECIPES

Steps:

• In a large bowl mix the soups.
• Whisk well.
• Add the milk and pepper.
• Whisk well.
•  Add the cooked chicken and the mixed vegetables.
• Mix and coat well with the soup mixture.
• Unroll one of the pie crusts and place it in the bottom of an 8-9 inch pie plate.
• Pour in your filling and distribute it evenly.
• Unroll the second pie crust.
• Place it over the top of the filling.
• The edges of the crust will hang over the pie plate and this is normal.
• Now, tuck the edges of the crust into the pie plate all the way around.
• Take a knife and cut holes into the top of the crust for ventilation.
• Brush the top of the crust with egg white (I used a whole egg- either is fine.)
• Bake the pot pie in a 350 degree oven for 30-45 minutes or until the top  crust is light brown and the filling is heated thoroughly.
• Serve it up.

Steps:

• 1. Whisk the yeast into 300ml of lukewarm water, leave for 2 minutes, then pour into a large bowl with 500g of the flour and a really good pinch of sea salt. Mix up as best you can, then knead vigorously on a flour-dusted surface to give you a smooth, elastic dough. Rub lightly with oil, place in the bowl, cover with a clean damp tea towel and prove for 1 hour in a warm place, or until doubled in size.
  2. Meanwhile, peel and finely slice the onion and place in a pan with the butter, bay leaves and a splash of water. Fry on a medium heat for 10 minutes, stirring regularly, then stir in 50g of flour, followed by the mustard, and slowly add the milk to give you a loose white sauce. Roughly break up the cauliflower, discarding just the tatty outer leaves, and finely slice the stalk. Add to the pan with any remaining leaves. Simmer gently for 30 minutes, stirring occasionally, then turn off the heat, grate in the cheese, season to perfection and allow to cool a little.
  3. Preheat the oven to full whack (240ºC/475ºF/gas 9). Lightly oil a 30cm non-stick ovenproof frying pan or a 25cm x 35cm baking tray, then press out the dough to fill the space. Spoon over the cauliflower mixture, leaving a 2cm border around the edge, then leave to prove again until doubled in size. Bake at the bottom of the oven for 25 minutes, or until golden, crisp and melty.
  4. Delicious served with a bowl of lemony dressed seasonal salad leaves.