Ham, leek and cheddar impossible pie

The word "impossible" is definitely the opposite for this pie. If you're looking for one of those quick and easy mid-week meals or perhaps like we were on this particular day, a lazy Sunday afternoon late lunch. We don't usually go all out and make hot lunches every weekend but the kids were sick of the same old ham and cheese sandwiches and with the weather being a little chilly here in Oz, this warm pie filled that empty spot (I think the kids have endless bottomless pits in their stomachs).

A great little recipe for all that extra ham at Christmas time also and I guess you could add some extra's to accommodate your own tastes. It was very easy and quick and I actually came across this one in one of my Donna Hay Kids issues. Of course I told my number 1, 2 and 3 that it was from a 'kids' recipe book and in their minds that already ticked a major box!! My three cherubs tend to try things if they can see the ingredients before it goes into the actual dish and a big plus about it being from a kids issue is that in their minds it must be okay because other kids eat it!!! (If only they knew). I can happily say all 3 tried this one and 2 out of 3 thumbs up (can't expect much from Miss newly turned 6 at the moment).

Does anyone else have that one little fussy eater residing in their house?

You will need:
1 tablespoon olive oil
2 leeks, trimmed and thinly sliced
1 clove garlic, crushed
sea salt and cracked black pepper
3 eggs
1/2 cup (75g) self-raising flour, sifted
1 1/2 cups (375ml) milk
150g double smoked ham, shredded
1 cup (100g) grated cheddar cheese

Preheat oven to 200 degrees (400F). Heat the oil in a non-stick frying pan over high heat. Add the leek and garlic and cook for 5 - 7 minutes or until golden and softened.

  Sprinkle with salt and pepper and set aside.  Place the eggs and flour in a bowl and whisk well to combine.

 Gradually add the milk and whisk to combine.  Place the leek, ham and cheese in a lightly greased 24cm-round (1.5 litre-capacity) ovenproof baking dish.

 Pour over the milk mixture, sprinkle with salt and pepper and cover loosely with aluminium foil.  Cook for 30 minutes.

 Uncover, and cook for further 30-35 minutes or until cooked through.

 Allow to stand at room temperature for 10 minutes before slicing. Serve with a simple green salad.

Serves 4  M x

Caramel Pear Pie

Now I think B is going to be very jealous if she finds out I made this without inviting her over for some!! I think it would be safe to say B LOVES anything caramel. I thought I would browse through some of my Donna Hay Mags by the seasons and seeing we are coming into the cooler months I picked out all the April through July magazines and made a promise to myself that I would make at least one dessert and one savoury recipe from each (more if I get around to it) I drool over these books and never get round to actually trying many of them.

When we find a winner in this house we tend to stick to the same thing for some time......not that I mind as if you find something the whole family will eat why change it! I also have a problem, moving on from dessert pages!! They call out my name as I flick through!!! (that's my excuse anyway)

This pie is so easy. It really is, trust me! (Yes there is pastry involved again, but by now you should be an expert at it if you have made any of the previous recipes listed in our blog!). It also looks impressive, so you can impress your friends by whipping this one up and you won't have to look far for the fruit as pears are everywhere at the moment, and if you are a fan of caramel I recommend this one,  it's a WINNER! Just imagine.....creme caramel, this is exactly what this pie is like, silky smooth texture with the texture of the pear also!!

If you have the same disease as me and have every Donna Hay magazine known to man you will find this one in Issue 38 April/May 2008 page 124.

You will need the following:
3 pears, peeled, halved and cored
2 tablespoons water
1 quantity basic vanilla pastry ( I will put the recipe for this at the bottom)
1 eggwhite, lightly beaten, for brushing
1/2 cup (90g) brown sugar
1/2 cup (125ml) golden syrup
40g unsalted butter, melted
3 eggs
1/4 cup (60ml) pouring cream


Basic Vanilla Pastry
1 2/3 cup (250g) plain flour
1 tablespoon caster sugar
1/4 teaspoon baking powder
180g cold unsalted butter, chopped
1/3 cup (80ml) iced water
1 teaspoon vanilla extract

I will start with the pastry:
Place flour, sugar and baking powder in a food processor and process to combine. Add butter and process until the mixture resembles fine breadcrumbs. With the motor running, gradually add the water and vanilla and process until the mixture comes together to form a smooth dough. (at this point I didn't actually use all the water as my dough came together before I poured all the water in) Remember less mixing, handling of the dough the better!! Wrap in plastic wrap and place in the fridge for 30 minutes before using.

Preheat your oven to 160 degrees (320F). Place the pear and water in a large, deep frying pan over medium heat. Cover and cook for 5-8 minutes or until just tender ( My pears were slightly ripe anyway so it didn't take long and I just covered my fry pan with some foil)

Set aside to cool. Roll out the pastry to 3mm thick. Line the base of a lightly greased 28cm shallow metal pie tin and trim the excess pastry. ( I used my tart tin with the removeable base)

Gently press the edges with the back of a teaspoon and brush with eggwhite. Place on a baking tray.

Place sugar, golden syrup, butter, eggs, and cream in a bowl and whisk to combine.

Arrange pear in the base of the pastry shell and pour over the caramel mixture. Bake for 40-50 minutes or until just set. Allow to cool in tin. Serves 6

Nice big dollop of cream or ice-cream!!!

Enjoy! M x

Little chicken and leek pies

B and I are BIG fans of small food. Finger food, bite sized morsels and small versions of usually large sized foods are for some reason, way more tempting. Perhaps it is because you tell yourself it is ok to eat more because the food is small! Those small bite sized morsels of beautifully made savoury or sweet bites that just pop straight into your mouth. Maude and Betty family get togethers are usually made up of a few different bite size beauties (which I will share with you over time) so if you're having a party or a small gathering or just some mates over to watch the footy (Go Lions!) these pies are great for big and small people alike.

Oh and guess what? You don't have to make your own pastry! So for all you out there who give up on pastry recipes there is no excuse now. This is as easy as pie (pardon the pun!).

The recipe comes from a great book of mine called The Australian Women's Weekly - The Complete Book of Modern Classics page 340

preparation time 30 minutes
cooking time 40 minutes (plus cooling time)
makes 36 depending on the size you do

You will need
3/4 cup (180ml) chicken stock
1/2 cup (125ml) dry white wine  (If you're like B you may need to be quick and make these before you drink all the wine.....sorry B!!)
2 single chicken breast fillets (340g)
20g butter
1 medium leek (350g), chopped finely
1 trimmed celery stalk (100g), chopped finely
1 tablespoon plain flour
2 teaspoons fresh lemon thyme leaves (makes a beautiful flavour)
1/2 cup (125ml) cream
1 teaspoon Dijon mustard
4 sheets ready-rolled shortcrust pastry
3 sheets ready-rolled puff pastry
1 egg yolk, beaten lightly
lemon thyme leaves, extra

1 Combine stock and wine in medium saucepan, bring to a boil. Add chicken, return to a boil, cover, reduce heat, simmer about 10 minutes or until chicken is just cooked through. Remove from the heat, stand chicken in cooking liquid 10 minutes, remove chicken, reserve 3/4 cup (180ml) cooking liquid, chop chicken finely.

2 Melt butter in medium saucepan - fry pan, cook leek and celery, stirring, until soft. Add flour and thyme, stir until bubbling. Gradually stir in reserved liquid and cream, cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Remove from heat, cool slightly.

3 Preheat oven to hot (220 degrees/200 fan forced).
Grease three 12-hole patty pans (I used a 24 hole one and a muffin tray)

4 Using 7cm cutter, cut rounds from shortcrust pastry, press into prepared pans. Spoon 1 tablespoon of the chicken mixture into each pastry case. Using 6cm cutter, cut rounds from the puff. Top chicken mixture with pastry lids, brush with egg yolk, sprinkle with extra thyme leaves. Bake, uncovered, 15 minutes or until browned. Note: Do not overfill or the pies will overflow.

PS You could always make this into one big pie also!

Enjoy M x