1、Blackberry Pie with Hazelnut Glaze

  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 45 mins to 50 mins 375°F
  • Blackberry Pie with Hazelnut Glaze recipe

    Ingredients

    Method

    Cut in shortening or lard until pieces are the size of small peas.
  • Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Divide dough in half. Form each half of dough into a ball.
  • On a lightly floured surface, flatten each ball of dough with you hands. Roll out one portion of dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate.
  • For top crust, repeat rolling remaining dough. Cut slits to allow steam to escape. Cover with plastic wrap until needed.
  • In a large mixing bowl combine the sugar, the 1/4 cup flour, and lemon peel. Add fresh or frozen blackberries; toss gently until coated. (If using frozen blackberries, before adding let them stand 15 to 30 minutes or until the berries are partially thawed but still icy.)
  • Transfer berry mixture to the pastry-lined 9-inch pie plate. Adjust top crust. Trim, seal, and flute edge. To prevent overbrowning, cover edge of pie with foil.
  • Bake in a 375 degree oven for 25 minutes for fresh berries (50 minutes for frozen berries). Remove foil. Bake for 20 to 25 minutes more for fresh berries (20 to 30 minutes for frozen berries) or until top is golden and center is bubbly.
  • Meanwhile, in a small saucepan combine packed brown sugar and half-and-half or light cream. Cook and stir over low heat until sugar melts. Stir in chopped toasted hazelnuts. Pour over hot pie. Cool. Makes 8 servings.
  • Nutrition Facts

  • Per serving: 453 kcal cal.,22 g fat (5 g sat. fat,2 mg chol.,140 mg sodium,62 g carb.,5 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/blackberry-pie-with-hazelnut-glaze-39621/

    2、Steak & roasted shallot pie with a mustard crust

    Replace your roast this Sunday with a warming pie straight from the oven
    Steak & roasted shallot pie with a mustard crust recipe

    Ingredients

    Method

    1. Heat half the olive oil in a large pan and cook the pancetta for a few mins until golden. Remove with a slotted spoon and set aside. Dust the steak with the flour, then brown in the hot pancetta oil – to stop the pan getting overcrowded, do this in two batches. Return all the steak to the pan along with the pancetta.
    2. Add the wine and thyme and bring to the boil. Partially cover with a lid, leaving a gap of about 1cm, and simmer for 2 hrs until the meat is tender, stirring from time to time, and once the sauce has thickened and reduced a little, cover the pan completely.
    3. Meanwhile, heat oven to 200C/180C fan/gas 6. Toss the remaining olive oil and the shallots together. Spread out on a baking sheet and roast for 45 mins until soft and golden brown.
    4. To make the pastry crust, sift the flour and mustard into a large bowl, then coarsely grate in the frozen butter. Drizzle over 6-8 tbsp cold water and taking care not to over-handle it, lightly bring together to make a firm dough. Wrap and chill for 30 mins.
    5. Stir the roasted shallots, jelly and vinegar into the beef and season, then spoon into a 2-litre pie dish. Raise the oven temp to 220C/200C fan/gas 7.
    6. Roll out the pastry and lay over the filling – it’s a good idea to use a pie funnel to support the pastry and prevent it going soggy in the centre, but it’s not essential. Mix the egg yolk with a little salt, then brush over the top of the pastry. Bake for 30 mins or until the pastry is crisp and golden and the filling is hot right the way through.

    3、Tasty cottage pie with parsnip mash

    A classic reborn; a low-fat beef mince pie with a parsnip topping
    Tasty cottage pie with parsnip mash recipe

    Ingredients

    • 250g packet lean minced beef (12% fat)
    • 2 onions, chopped
    • 4 carrots (about 450g/1lb), peeled and coarsely grated
    • 2 tbsp Worcestershire sauce
    • 2 tbsp tomato purée
    • 2 beef stock, cubes dissolved in 425ml/¾pint boiling water
    • 1 tsp cornflour
    • 900g potato, peeled and cubed
    • 3 parsnips, peeled, cored and chopped
    • 2-4 tbsp skimmed milk
    • steamed broccoli or Savoy cabbage to serve

    Method

    1. Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.
    2. Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.
    3. Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.
    4. Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.

    4、Poussins with tamarind glaze

    An exotic Indian dish, made using poussins
    Poussins with tamarind glaze recipe

    Ingredients

    • 2 tbsp vegetable oil
    • 1 tbsp cumin seeds, toasted in a hot pan and crushed
    • 4 spatchcooked poussin, legs and breast pieces
    • 100g tamarind paste
    • 250g jaggery or muscovado sugar
    • 1 tbsp coriander seeds
    • 1 tbsp cumin seeds
    • 1 tbsp fennel seed
    • 3 green cardamom pods
    • small knob of fresh ginger, peeled and roughly chopped
    • 1 green chilli, roughly chopped
    • large pinch of chilli powder
    • pinch of ground ginger
    • large pinch of chaat masala, optional

    Method

    1. First make the tamarind glaze. Put all the ingredients except the ground ginger and chaat masala in a medium saucepan with 500ml water. Boil for 20 minutes, stirring frequently, until reduced by about half and slightly syrupy. Strain into a bowl to remove all the spices, stir in the ground ginger and chaat masala and leave to cool.
    2. Pour half the glaze into a large bowl and set another 4 tbsp aside to serve (The rest will keep in the fridge for up to a month for a sauce or marinade.) Whisk in the oil and cumin and add the poussin. Cover and marinate in the fridge for half an hour at least – overnight is ideal.
    3. Preheat the oven to fan 180C/conventional 200C/gas 6. Lift the poussin pieces out of the marinade and lay on a roasting tray. Roast for 30 minutes, basting with the cooking juices and the leftover marinade every 5 minutes until the poussins are lacquered and sticky.
    4. To serve, mix the reserved glaze with 1 tablespoon water and drizzle over the poussins on 4 plates. Serve with a mushroom risotto and poppadums.

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