PIE PLATE COVER RECIPES
CORNED BEEF PLATE PIE RECIPE - BBC FOOD
This double-crusted pie may have an old-fashioned thrifty feel, but it’s ideal for a family supper, and very easy to put together. Use good-quality tinned corned beef for the best flavour and choose a reasonably waxy potato variety such as Desiree, that will hold its shape in the pie, giving a good texture.
Provided by Paul Hollywood
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or mixer and then transfer to a bowl.
- Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, use your hands to gently knead it into a ball. Wrap the pastry in cling film and put in the fridge to rest while you make the filling.
- Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured.
- Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed.
- Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated.
- Taste and add salt and pepper if necessary, then tip into a bowl and leave to cool completely.
- Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate.
- Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness. Use to line the pie plate. Roll out the remaining pastry ready to form the lid.
- Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy). Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid.
- Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing.
SWEET POTATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. — North Carolina Sweet Potato Commission
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.
Nutrition Facts : Calories 372 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 300mg sodium, CarbohydrateContent 48g carbohydrate (25g sugars, FiberContent 2g fiber), ProteinContent 6g protein.
More about "pie plate cover recipes"
MINCED BEEF PIE RECIPE - BBC FOOD
This tasty and easy beef pie recipe will quickly become a family favourite. Serve with mounds of mash.
From bbc.co.uk
Reviews 4.8
Cuisine British
From bbc.co.uk
Reviews 4.8
Cuisine British
- To serve, slice into wedges.
See details
PROPER CHICKEN PIE | JAMIE OLIVER RECIPES
This amazing homemade chicken pie is the perfect sharing dish. Beautiful crumbly pastry, tender pieces of chicken and sweet leeks cooked in a creamy cider sauce. What are you waiting for? Get stuck in.
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving
From jamieoliver.com
Total Time 2 hours
Calories 529 calories per serving
- Use a large sharp knife to carefully cut down the back bone of the chicken, cutting it in half. Season with sea salt and black pepper.
- Drizzle 1 tablespoon of oil into a large non-stick frying pan on a high heat. Add the chicken, skin-side down, and sear for 10 minutes, or until golden. Reserve the pan for the cabbage.
- Meanwhile, chop the pancetta into 1cm chunks, pick in the thyme leaves and place in a large shallow casserole pan with 1 teaspoon of oil. Put it on a medium heat so the fat renders out, while you wash and trim the white part of the leek (save the green for making soup) and the celery. Peel the onion and carrot, then roughly chop all the veg into 1.5cm chunks and add to the pan. Cook for 10 minutes, or until softened.
- Stir in 2 heaped tablespoons of flour, cook for 2 minutes, then pour in the cider. Let it bubble away for 2 minutes or until almost evaporated, then stir in the mustard and stock. Add the chicken breast-side down, bring to a simmer, then cover and cook on a low heat for 1 hour, or until the chicken is cooked through and tender.
- Meanwhile, for the pastry, put the flour in a bowl with a good pinch of salt. Grate in the cold butter, then rub with your fingers until it resembles breadcrumbs. Pour in 100ml of cold water, mix with a fork, then bring together with your hands until it forms a dough, adding an extra splash of water if needed. Divide into 2 pieces – you will need ⅓ for the lid and ⅔ for the base – flatten with your hands and chill until needed.
- Finely slice the mushrooms and set aside.
- Transfer the chicken to a plate and shred the meat (discard the carcass).
- Stir the mushrooms into the pan, followed by the shredded chicken and the crème fraîche, mix well and season to taste.
- Strain the chicken mixture through a sieve over a clean pan to catch the liquid, gently pressing to help it along, and reserve for your gravy. Leave to cool.
- Preheat the oven to 190°C/375°F/gas 5.
- Lightly grease a 30cm pie dish with oil. Roll out the larger piece of pastry between 2 sheets of greaseproof paper to just a few millimetres thick and use it to line the dish – allow an overhang. Press firmly into the edges and up the sides of the dish.
- Fill with the cooled chicken mixture, then carefully roll out and top with the remaining piece of pastry. Beat the egg and brush a little over the edge of the lid then fold over the overhang and press down gently to seal. Egg wash the pie all over, then make a small incision in the centre to let the steam escape and bake at the bottom of the oven for 1 hour, or until the pastry is golden and the pie is piping hot.
- Click off and discard any tatty outer leaves from the cabbage, then cut in half. Halve the core, then finely slice. Roughly chop the rest into large chunks. Place the chicken pan on a high heat, add the cabbage stalks and fry for 2 minutes, then go in with the leaves and a splash of water and cook for 5 minutes more, or until softened and lightly charred. Stir in the mustard, then add a pinch of salt and white pepper with a splash of water, and simmer for 1 minute, tossing a few times.
- Reheat the gravy and enjoy with the pie and cabbage. Delicious served with creamy mash.
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PEACH PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. — June Mueller, Sioux City, Iowa
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 25 minutes
Category Desserts
Calories 380 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 25 minutes
Category Desserts
Calories 380 calories per serving
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
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CORNED BEEF PLATE PIE RECIPE - BBC FOOD
This double-crusted pie may have an old-fashioned thrifty feel, but it’s ideal for a family supper, and very easy to put together. Use good-quality tinned corned beef for the best flavour and choose a reasonably waxy potato variety such as Desiree, that will hold its shape in the pie, giving a good texture.
From bbc.co.uk
Reviews 4.7
Cuisine British
From bbc.co.uk
Reviews 4.7
Cuisine British
- Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown. Leave to rest for 15–20 minutes before slicing.
See details
SWEET POTATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This creamy sweet potato pie is subtly spiced and slices beautifully! We suggest baking up a few sweet potato pies around the holidays to give to friends and family. — North Carolina Sweet Potato Commission
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 372 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 20 minutes
Category Desserts
Calories 372 calories per serving
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.
See details
BEEF AND GUINNESS PIE | BEEF RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 2 hours 50 minutes
Cuisine british
Calories 529 calories per serving
Total Time 2 hours 50 minutes
Cuisine british
Calories 529 calories per serving
- Peel and roughly chop the onions, garlic and carrots, then trim and roughly chop the celery. Tie the bay and thyme sprigs together with string.
- Heat 2 tablespoons of oil in a large casserole pan over a medium heat. and add the vegetables and herbs. Toss everything in the oil to coat, then season.
- Cook, covered, for 10 minutes, or until the veg is softening, stirring occasionally. Transfer to a plate.
- Toss the beef in the flour and season, then add to the pan and cook until browned all over (you may need to do this in batches).
- Deglaze the pan with the Guinness. Add the veg and herbs, then top up with water if needed, to just cover the meat and veg.
- Stir in the brown sugar. Bring to the boil, then cover and simmer for about 2 hours, or until the meat is tender.
- Cook the potatoes in a large pan of boiling salted water, then drain.
- Mash with the milk, butter and a pinch of sea salt and black pepper.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Put the meat in an ovenproof dish, top with the mash and drizzle with oil. Bake for 20 minutes, or until golden and crisping up.
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SAUSAGE & MASH PIE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 644 calories per serving
Total Time 1 hours 30 minutes
Calories 644 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
- Meanwhile, brown the sausages in a large non-stick casserole pan on a medium heat, tossing regularly (if using veggie sausages, add 1 tablespoon of olive oil), while you trim the leeks, halve lengthways, wash and slice 1cm thick.
- Peel, core and chop the apples into 1cm chunks. Once golden, remove the sausages to a plate, put the leek and apple into the pan and strip in most of the thyme. Add a splash of water, season with sea salt and black pepper, then cover and cook for 20 minutes, stirring occasionally.
- Drain the potatoes, mash with half the flour, then season to perfection. Lightly rub a 20cm x 28cm baking dish with oil. Once the mash is cool enough to handle, use your fingertips to spread two thirds of it evenly across the base and sides of the dish.
- Stir the remaining flour into the leeks, then gradually stir in the milk, then the mustard. Simmer for 5 minutes, or until thick and creamy.
- Slice the sausages 1cm thick and stir most of them into the pan, along with any juices, then evenly spoon into the mash-lined dish.
- Press the remaining mash on to a sheet of greaseproof paper until just bigger than your dish, then flip over the top of the dish, peel off the paper, trim any excess and crimp the edges with a fork to seal.
- Poke the reserved sausage slices into the top, then gently brush with 1 tablespoon of oil. Bake at the bottom of the oven for 40 minutes, or until golden, adding the remaining thyme leaves for the last 5 minutes.
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MOM'S CUSTARD PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. —Barbara Hyatt, Folsom, California
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 05 minutes
Category Desserts
Calories 254 calories per serving
From tasteofhome.com
Reviews 3.5
Total Time 01 hours 05 minutes
Category Desserts
Calories 254 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.
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EASY KEY LIME PIE RECIPE - BETTYCROCKER.COM
Each bite of our Easy Key Lime Pie is more refreshing than the last. With a graham cracker crust, tangy filling and sweet whipped topping, it's hard to pass up seconds. Our Easy Key Lime Pie is so delicious and so easy. You've got what it takes to make this whipped topping Key lime pie unforgettable. Psst, don't sweat it if Key limes aren't available in your local store. Check out our Expert Tips for a swap that works just as well!
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 400 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 30 minutes
Calories 400 per serving
- Cover and refrigerate about 1 hour or until set. Store in refrigerator.
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IMPOSSIBLY EASY COCONUT PIE RECIPE - BETTYCROCKER.COM
This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it’s a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 270 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 5 minutes
Calories 270 per serving
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
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CHICKEN POT PIE VIII RECIPE | ALLRECIPES
Combine 2 cups flour and 1 teaspoon salt in a large bowl. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9-inch pie plate. Place bottom crust in pie plate.
From allrecipes.com
From allrecipes.com
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100 BEST PIE RECIPES | MYRECIPES
Feb 02, 2018 · Add one of our best pie recipes to your must-try list this year. Luscious lemon pies, sinfully delicious chocolate pies, fresh apple pies, and traditional pumpkin pies are just the …
From myrecipes.com
From myrecipes.com
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CHERRY CREAM CHEESE PIE FROM GRANDMAMA'S ... - SOUTHERN PLA…
Make sure cream cheese is softened at room temperature to prevent pie from being lumpy. In mixing bowl, place cream cheese, condensed milk, lemon juice, and vanilla. Mix until creamy and smooth. Spread into pie crust and cover. Refrigerate several hours. Top with pie …
From southernplate.com
From southernplate.com
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BEST EVER KFC CHICKEN POT PIE - COPYKAT RECIPES
Jan 27, 2019 · Fill each pie plate with about 1 cup of filling. ... Cover the edges of the pie with foil to avoid burning the crust. Heat pie for 15 minutes and then rotate and heat for an additional 15 minutes or until heated through. A large pot pie may take a few minutes longer to reheat. ... More Pot Pie Recipes. Jason’s Deli Chicken Pot Pie;
From copykat.com
From copykat.com
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BUTTER FLAKY PIE CRUST RECIPE | ALLRECIPES
The recipe filled my 10" ceramic deep dish pie plate perfectly with nothing left over and only a scant lip, which is what I prefer. ... Also it shrank after baking and didn't cover the edges of the pie plate any longer. Also this recipe contains no sugar which many pie crust recipes …
From allrecipes.com
From allrecipes.com
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APPLE PIE BY GRANDMA OPLE RECIPE | ALLRECIPES
I left the pie in the oven at 350 an extra 10 minutes for a total of 55 minutes at 350, and the sauce-less apples were still crunchy, though I had started it at 425 as the original recipe states. My finished pie looked exactly like the picture, but the taste was bland and boring and, for an apple pie…
From allrecipes.com
From allrecipes.com
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THREE BERRY PIE RECIPE | ALLRECIPES
Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch …
From allrecipes.com
From allrecipes.com
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CHICKEN POT PIE VIII RECIPE | ALLRECIPES
Combine 2 cups flour and 1 teaspoon salt in a large bowl. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9-inch pie plate. Place bottom crust in pie plate.
From allrecipes.com
From allrecipes.com
See details
100 BEST PIE RECIPES | MYRECIPES
Feb 02, 2018 · Add one of our best pie recipes to your must-try list this year. Luscious lemon pies, sinfully delicious chocolate pies, fresh apple pies, and traditional pumpkin pies are just the …
From myrecipes.com
From myrecipes.com
See details
BEST EVER KFC CHICKEN POT PIE - COPYKAT RECIPES
Jan 27, 2019 · Fill each pie plate with about 1 cup of filling. ... Cover the edges of the pie with foil to avoid burning the crust. Heat pie for 15 minutes and then rotate and heat for an additional 15 minutes or until heated through. A large pot pie may take a few minutes longer to reheat. ... More Pot Pie Recipes. Jason’s Deli Chicken Pot Pie;
From copykat.com
From copykat.com
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APPLE PIE BY GRANDMA OPLE RECIPE | ALLRECIPES
I left the pie in the oven at 350 an extra 10 minutes for a total of 55 minutes at 350, and the sauce-less apples were still crunchy, though I had started it at 425 as the original recipe states. My finished pie looked exactly like the picture, but the taste was bland and boring and, for an apple pie…
From allrecipes.com
From allrecipes.com
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STEAK PIE RECIPE | ALLRECIPES
Beef Pie Recipes; Steak Pie; Steak Pie. Rating: 4 stars. 118 Ratings. 5 ... Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. ... 3/4 cup frozen corn > Added a Kroger's Unroll & Bake 9-inch pie …
From allrecipes.com
From allrecipes.com
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