PIE BIRD RECIPES
BIRD IN A PIE RECIPE | GUY FIERI | FOOD NETWORK
Provided by Guy Fieri
Categories main-dish
Total Time 3 hours 15 minutes
Prep Time 45 minutes
Cook Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 20
Steps:
- Combine 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons thyme and sage in a food processor, pulsing until combined. Add in 2 sticks butter, 4 tablespoons at a time, pulsing after each addition until mixture forms coarse texture. Slowly add in 6 to 8 tablespoons cold water while machine is running, 2 tablespoons at a time until dough balls up in processor to one side. Remove dough onto a lightly floured board, cut in half and form into 2 (8-inch) rounds. Wrap each tightly with plastic wrap and place in the refrigerator. Chill for 30 minutes prior to rolling out. Repeat to make second batch of dough.
- To prepare the filling:
- In large saute pan, melt butter over medium heat; add onions, shallot and celery. Saute until just starting to brown. Stir in flour and saute for 2 minutes. Slowly whisk in hot stock, stirring well. When bubbly and thickened, about 5 to 6 minutes, stir in chopped chicken, carrots and peas, and sage. Season, to taste, with salt and pepper. Remove from heat. Let cool while rolling out dough.
- To assemble pies:
- Preheat oven to 350 degrees F. On lightly floured board, cut the rounds of dough in half. Roll pieces into 6-inch rounds, about 1/4-inch thickness. Place a round in the bottom of 4 aluminum pie pans and lightly press the sides and bottom to fit the shape of the pans. Generously top with filling until full and slightly mounded. Top with second piece of crust and pinch seams together. Cut 2 small slits in top. Brush with egg wash. Place on a baking sheet and bake for 1 hour to 1 hour 15 minutes or until tops are golden brown and filling is bubbling.
BIRD'S NEST PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
When we were kids, our favorite dessert at Grandma's house was Bird's Nest Pie. Maybe we were fascinated by the name of the treat, but that can't be the only reason we liked it—there were never any leftovers! This family recipe was handed down from my great-grandmother.
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Divide apples evenly between two greased 9-in. pie plates; set aside. In a bowl, combine flour, sugar, baking soda, cream of tartar, buttermilk and egg; mix well. Divide batter and pour over apples. Bake at 350° for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.
Nutrition Facts : Calories 197 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 69mg sodium, CarbohydrateContent 43g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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ROASTED GAME BIRD PIE | JAMIE OLIVER CHICKEN PIE RECIPES
Have I got a pie for you! Start the story by roasting the birds, giving extra flavour, texture, and smiles all round – it’s worth the wait. Add an aromatic herby hit, your low-and-slow veggie base, encase in beyond-delicious pastry, and you’re on to a winner. All the leftover bones from the birds will make a brilliant stock.
From jamieoliver.com
Total Time 5 hours 15 minutes
Calories 731 calories per serving
From jamieoliver.com
Total Time 5 hours 15 minutes
Calories 731 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Place all the birds in a large roasting tray. Strip the thyme and half the rosemary leaves into a pestle and mortar, then bash up with the bay, juniper berries, a pinch of sea salt and ½ a tablespoon of black pepper.
- Muddle in 6 tablespoons of oil, then rub all over the birds. Roast for 1 hour.
- Meanwhile, peel and finely chop the onion, carrots and celery. Wash, trim and finely slice the white part of the leeks (save the green for making stock or soup) and the bacon. Peel the potatoes and cut into 2cm chunks.
- Drizzle 1 tablespoon of oil into a large pan on a medium heat, add the bacon to render out the fat, then strip in the remaining rosemary. Once golden, add the onion, carrots, celery and leeks, then cook for 45 minutes on a medium-low heat, or until softened, stirring occasionally and adding the potatoes halfway through.
- For the pastry, put the flour and a good pinch of salt into a bowl with the suet, cube and add the butter, then use your thumbs and forefingers to rub the fat into the flour until it resembles breadcrumbs.
- Beat the eggs, then, reserving just enough to eggwash the pie, stir into the bowl with 180ml of ice-cold water. Use your hands to gently bring it together into a ball, but don’t overwork it. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
- When the time’s up, remove the birds from the oven. When cool enough to handle, pick all the meat, discarding the skin and bones. Sieve the tray juices into the stock.
- Reduce the oven temperature to 170ºC/325ºF/gas 3.
- Stir the flour into the veg for 1 minute, then pour in the cider and cook for 10 minutes, or until slightly reduced.
- Shred the meat and stir into the veg pan, then add the stock. Season well, bring to the boil and simmer for 30 minutes, or until thickened.
- Carefully drain the liquid through a coarse sieve into a pan, skimming away any fat from the surface. Leave to cool.
- Grease the bottom of a pie dish (25cm x 30cm) with a little oil. Roll out two-thirds of the pastry on a clean flour-dusted surface to ½cm thick and use it to line the pie dish.
- Stir 300ml of the strained gravy through the meat and spoon into the dish. Eggwash the edges.
- Roll out the remaining pastry to ½cm thick and a little bigger than the pie dish, then carefully place on top of the pie, trimming off any overhang. Pinch the edges to seal and make two small incisions in the centre for the steam to escape. Use any spare pastry to decorate the pie, if you like.
- Eggwash the top, then bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
- To serve, reheat the remaining gravy, skimming off any fat from the surface, and serve alongside the pie. Delicious with creamy mashed potato and seasonal mustardy dressed greens.
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