web analytics

Archive | pie RSS feed for this section

Coconut Cream Pie

coconut cream pieIf you’ve ever been on a road trip, then you know truck stops and diners have the best food.  They also have the best desserts…usually.  The veneer of a truck stop or diner won’t lure you in on looks alone, but the food in my experience, has been really good.  And it has to be.  Truck drivers want a meal that reminds them of home when they’re on the road driving for long hours at a time.  It’s as close to home cooking as you’ll ever get, good value for money, open late at night, and there’s something wholesome about them.
Continue Reading →

Aussie Meat Pies

Aussie meat pieMeat pies in Australia and New Zealand are what apple pie is to North America – iconic. Years ago John and I visited Australia and everyone kept telling us to try the Aussie meat pies.  Not one to turn down an opportunity to see what all the fuss was, we tried our very first meat pie from a roadside convenience store in Rosebud.  Wow!  I’ve had meat pies before but none could have prepared me for the down-to-earth flavor sensation of this national dish.  Must have been the gravy-like meat mixture that had us hooked as we tried at least six different locations offering meat pies and all were downright scrumptious!  They’re a favorite at sporting events (football and rugby) and construction sites.  It’s the perfect snack food for on the run.

Makes 10 to 12 pies
adapted from Tobie Puttock

500g medium ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 to 2 tablespoons fresh rosemary, finely chopped
1 cup beef stock
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
1 tablespoon tomato paste
4 strips of bacon, chopped
ready rolled pie pastry

meat sauceCook bacon with garlic, rosemary, and onion over medium heat. Let this simmer, stirring occasionally, until onions are soft and translucent (8 – 10 minutes). Turn heat up to medium-high and add ground beef. Stir to break up chunks. Lower heat to medium and once the meat is cooked, add tomato paste, Worcestershire sauce and stir to combine. Then add about a cup of beef stock. Bring to a boil and turn heat down to low (gentle simmer). While this is simmering, take cornstarch and mix it with a bit of water and pour this over the beef. Simmer until the meat sauce has thickened and has a gravy-like consistency. Remove from heat and allow meat sauce to cool.

pastryPreheat oven to 400f. Lay the pastry on a lightly floured surface and cut out 3-inch circles. Grease a muffin pan and gently place the pastry dough inside the pan. Fill with meat sauce.  Top with a pastry circle and pinch edges or use a fork to press edges to seal. Place pies on a baking tray and bake 20 to 25 minutes or until golden.  To remove from pan, run a knife around the edge and pop out the meat pie.  The Australians serve their meat pies with ketchup.

The Culinary Chase’s Note:
Make sure the meat sauce is cool otherwise it will make the bottom of the pie crust soggy.  These are good the next day and can be reheated or served cold.  Enjoy!

Apple Pie in a Jar

apple pie in a jar by The Culinary ChaseApple pie conjures up good, wholesome food made by grandmothers and moms.  There’s something so pleasing to the senses when a pie is baking in the oven.  The aromas immediately say ‘welcome’.  I wonder, though, why the pie is made in a round plate and not a square.  Is it because it’s easier to lift the pie out of a round dish?  Or was it due to the fact that was all that was on hand many years ago?  I am reminded of a story about a young mother who was roasting a chicken in a small pan.  When asked why she used a small pan, too small for the chicken, she had no answer.  She decided to ask her mother who also didn’t know why and decided to ask her mother.  When asked she replied, “that’s the only pan I had”.   Let’s start a new tradition and make apple pie in a jar!   Why not?  It’s easy to make, you don’t have to worry about making the perfect pie crust, it’s gluten-free friendly, kid friendly and I like the aesthetics of a jar.  If you do like this idea, then click on the link where I made a chocolate cake in a jar.

Serves 4 to 6
adapted by Roost

2 cups pecans
1 tablespoon butter, melted
1/2 teaspoon salt
homemade chunky applesauce
whipped cream

pecans

Pecans bathed in melted butter before going into the oven.

Preheat oven to 375F. Line a cookie sheet with foil. In a bowl add pecans and toss with melted butter. Pour buttered pecans onto the foil and sprinkle with salt. Bake for 15-18 minutes. Once you get past the 10 minute mark, keep an eye on them as the pecans can quickly turn too dark which will result in a bitter, burnt taste. Remove from oven and allow to cool completely. Once cooled, place into a food processor and process until a course, crumbly meal forms.

apples

Mix the apple varieties for an enhanced flavor.

Make the applesauce and then let it cool slightly before assembling. To assemble, add enough pecan crumbs to cover the bottom of the jar followed by applesauce. Top with whipped cream and sprinkle more pecan crumbs, if you like.

apple peelThe Culinary Chase’s Note: For an exotic flavor, add a teaspoon of ground cardamom to the applesauce. This was so good I made it again the next day.  I did thin layers (parfait style) and liked this look just as much. You decide. Enjoy!