These Apple Pie Slices are a quick and easy way to bake up some lovely pastries for guests, snacks, afternoon tea or even a naughty breakfast! (What? Apples are a fruit ergo it’s healthy!)
They are deliciously flakey and actually not too sweet. They are also super quick and easy to throw together!
They use my Apple Pie Jam as the filling but you could substitute with a bought apple jelly if you preferred. I would add a pinch of cinnamon to it though for maximum tastiness!
I also use bought puff pastry because nobody outside of the Great British Bake Off tent has time for that nonsense!
1 sheet pre-rolled puff pastry
1/2 jar Apple Pie Jam
3 tbsp milk
3 tbsp demarera sugar
- Heat the oven to gas mark 6 and line 2 baking trays.
- Cut your pastry into 16 equal pieces.
- Put a spoonful of jam in the centre of half of them.
- Prick the remaining slices with a fork to make little holes in the top.
- Put these pieces on top of the jam ones and press down all around with a fork to crimp the edges closed.
- Brush the tops with milk and sprinkle with sugar.
- Bake for 20 minutes until the tops are golden brown. You will probably have to switch the trays over halfway through if they are on different shelves.
- Remove from the oven and allow to cool a little before you eat them. They are equally good cold!
There is something innately comforting about a simple chicken pot pie. The combination of simple ingredients adds up to make a dish that just hits all my comfort spots! Flaky pastry, creamy filling (without any actual cream!) chicken and vegetables, it’s pure comfort in a dish and the perfect way to warm up at this time of year.
The great thing about these individual pies is that I can make up a batch of 4 and then freeze 3 of them, leaving me with an easy dish to grab and shove in the oven on days when I need something quick, tasty and nutritious! It’s always a great feeling knowing I have some of these stashed away in the freezer, and they’re equally good for whipping out for an unexpected dinner guest!
1/2 quantity Rough Puff Pastry / bought block of puff or shortcrust pastry
2 chicken breasts, sliced
1 onion, diced
1 large carrot, diced
1 stick celery, sliced finely
1 cup frozen peas
1 chicken stock cube
1 litre boiling water
40g butter (can use oil)
3 tbsp corn flour
salt and pepper to taste
milk to glaze (beaten egg if you want it shiny!)
– Heat a little oil in a large, deep frying pan.
– Add the chicken, onion, carrot and celery and cook, stirring occasionally, until the chicken is just catching colour.
– Dissolve your stock cube in the boiling water and set aside.
– In a small saucepan melt the butter then add the corn flour and stir together to make roux.
– Add the hot chicken stock and keep stirring until it thickens.
– Add the peas to your large frying pan.
– Pour over the thickened stock.
– Season to your taste.
– Allow to cook for a further 5 minutes. Check you are happy with the seasoning.
– Roll out the pastry on a floured worksurface to about 5mm thick.
– Cut around at least 1cm larger than your chosen pie dish.
– Divide the mixture equally between your pie dishes.
– Use a pastry brush (silicone, always silicone!) to brush the edge of your pie dish with milk.
– Place the pastry top gently over the pie dish and press evenly to seal.
– Make a little hole on the centre for steam to escape. You can also decorate your pies with the spare pastry if you wish. (Add guest’s names for a dinner party, I love that!)
– At this point you can wrap in cling film and freeze any pies you don’t want right away.
– When you are ready to cook them brush the top with milk and cook in the oven for 30 minutes at gas mark 6/200C.
Every year for Christmas Mum likes to have a Pork Pie in for cutting at. Last year I bought the last pork pie in the shop after I left it a little late (read, Christmas Eve) and ended up with a 9″ monster! (Although, I think secretly Mum was a little pleased!) This year, having seen it on The Great British Bake Off and various blogs and magazines I announced that I was going to make the Pork Pie this year!
I went to the same butcher that produces divine Pork Pies for the meat and they were so helpful and encouraging. I got the meat minced by the butcher, which took almost all of the hard work out of it. You can, of course, buy the necessary pork from the supermarket but unless you have the ability to mince the pork belly and shoulder yourself I really must recommend you find a local butcher and explain to them what you’re doing. I’ve never been let down by my butcher, even though it can be daunting, be brave, tell them what you’re up to and they should be able to help you out.
665g pork belly, half diced to 5mm, half minced
165g smoked lardons or bacon, chopped to 5mm chunks
1kg pork shoulder, minced
1/2tsp ground mace
1 tbsp sage leaves, chopped
1 tsp thyme leaves
575g plain flour
600g hot chicken stock
12 leaves of gelatine
1 beaten egg for glazing
– Heat the oven to gas mark 4/180C and grease a 23cm springform cake tin with a little lard.
– In a large bowl mix the meats and herbs with your hands until well mixed.
– Season very well with salt and pepper.
– Fry off a teaspoon of the mixture in a frying pan and test it to see if you think it’s tasty.
– In a saucepan heat the water and lard until the lard is melted.
– Add it to the flour in a large mixing bowl and mix, first with a spoon then knead with your hands, until it comes together into a smooth dough. Make sure all the lumps of flour are gone.
– Take 2/3 of the dough and use your hands to press it into the greased tin to cover the bottom and totally up the sides and a little bit over the edge.
– Press the meat into the pie to make sure it doesn’t have any air bubbles in in.
– Roll out the remaining 1/3 of the dough to approximately 23cm round.
– Cut a hole in the centre of the dough so you can pour in the jelly later.
– Brush beaten egg round the top of the pie.
-Place the lid of the dough over the top of the pie and press gently.
– Trim off any excess pasty and then crimp the edges with your fingers.
– Brush the top of the pie with the remaining egg wash.
– Bake in the middle of the oven for 1 hour 40 minutes.
– Leave in the tin to cool completely.
– Soak the gelatine in cold water for 5 minutes then squeeze out and add to the hot stock.
– Mix until all the gelatine has dissolved then leave to cool to room temperature.
– Use a funnel or a piping bag and insert it into the hole in the centre of the pie.
– Pour in the gelatine mixture a little bit at a time until the pie is full and can’t take anymore.
– Pop it in the fridge and chill overnight until the gelatine is set.
– Release from the tin and serve Yorkshire style with chips and mushy peas!