Incredible looking pie folks. I wish I had any kind of talent or I would enter. The only 2 pies I know how to do are my peanut butter pie, but it isn't baked. The other is my CaJohn Italian Pie, and that is even easier. I am not sure which I pie I like the most, but I am hungry now and need some breakfast pie.
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contest BEGIN! Pie Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
mel said:and after checking back through the rules... here's the plate
That is one fine pie ya got there mel!! nice job
These all look awesome so far!!
teaser
Mexicana Pie
I did not end up using filo pastry. It was shortcrust in the final photo.
Meat mix:
2 Kg beef chuck steak
1 tin La Costena chipotle peppers in adobo sauce
1/4 Cup Lawry's Baja Chipotle Marinade
1 Brown onion.
Cube and brown steak, add chipotle peppers and adobo sauce. Add smae volume in water as sauce. Remove to a casserole dish and slow cook 2 hours or until tender. Add Lawry's marinade and lightly mash the meat until it seperates. Season to taste.
Salsa:
1 fresh mango peeled and balled with a melon baller
1 fresh avacado the same
Juice of 1 lime
1/2 Spanish onion finely chopped
8 cherry tomatoes, quartered
4 Tbs fresh chopped coriander (cilantro for the US'ers)
1/2 cup mixed sweet peppers, chopped coarse
Mix all ingredients gently (tossing in a large bowl works best)
Pastry Bowl:
1 sheet shortcrust pastry
1 small oven proof bowl
Brush bowl with butter and then dust with flour
Place pastry flat on bench and make cuts towards the centre to the outside like the straight lines in a spider web (8 cuts)
Place the bowl right way up and gently lift and overlap pastry slices sealing with some water on the finger. When finished flip the bowl over and dust with flour. Gently mould the pastry until it's of uniform thickness. Brush with butter and bake in a moderate oven, brushing with butter another 3 times until pale gold. Remove the bowl and cook the pastry shell , brush with butter inside and out and cook until deep gold.
Assembly:
Fill the shell with the meat mix, top with salsa and garnish with sour cream, chopped green onion and season with salt and pepper.
Mexicana Pie
I did not end up using filo pastry. It was shortcrust in the final photo.
Meat mix:
2 Kg beef chuck steak
1 tin La Costena chipotle peppers in adobo sauce
1/4 Cup Lawry's Baja Chipotle Marinade
1 Brown onion.
Cube and brown steak, add chipotle peppers and adobo sauce. Add smae volume in water as sauce. Remove to a casserole dish and slow cook 2 hours or until tender. Add Lawry's marinade and lightly mash the meat until it seperates. Season to taste.
Salsa:
1 fresh mango peeled and balled with a melon baller
1 fresh avacado the same
Juice of 1 lime
1/2 Spanish onion finely chopped
8 cherry tomatoes, quartered
4 Tbs fresh chopped coriander (cilantro for the US'ers)
1/2 cup mixed sweet peppers, chopped coarse
Mix all ingredients gently (tossing in a large bowl works best)
Pastry Bowl:
1 sheet shortcrust pastry
1 small oven proof bowl
Brush bowl with butter and then dust with flour
Place pastry flat on bench and make cuts towards the centre to the outside like the straight lines in a spider web (8 cuts)
Place the bowl right way up and gently lift and overlap pastry slices sealing with some water on the finger. When finished flip the bowl over and dust with flour. Gently mould the pastry until it's of uniform thickness. Brush with butter and bake in a moderate oven, brushing with butter another 3 times until pale gold. Remove the bowl and cook the pastry shell , brush with butter inside and out and cook until deep gold.
Assembly:
Fill the shell with the meat mix, top with salsa and garnish with sour cream, chopped green onion and season with salt and pepper.
mel said:Thanks WM!!! This is the aftermath of the pie throwdown.. i dont think i want to get up in the morning to clean
Wow... that is weird. Don't want to go off topic here, but mel, I think our kitchens may be related....
(both appear to share a common trait at the moment too
)For a split second, I thought someone had broken in and snapped my kitchen!!
mel said:hahhaha Gas!! that is funny!! nearly the same.. mine is a bit messier though
Ah, but I didn't include the left section of the bench in the photo
JayT said:
Ah, touché
OK, here we go. another pie from an aussie!
Prawn and Chili Pie
Teaser:
Ingredients:
Tiger Prawns - Fresh and frozen
White Truffle oil
Chili Olive oil
Plain Flour
Corn Flour
Fennel
Red Chili
Birdseye Chili
Garlic
Lemon
Sour Cream
Parsley
Salt n Pepper
Butter - Unsalted
Cooking Method:
Blend Flour, Butter and sour cream to make a shortcrust dough. lay in pie tin. refrigerate
Peeled and cut up prawns to right size, then put them in a frying pan with Chopped fennel, parsley, garlic and chili with white truffle oil and chili olive oil. Saute until prawns go pink/ orange. add a mixture of cornflour, water and sour cream to make a sauce.
Put all cooked ingredients into the pie pastry, put on lid and bake in oven until brown.
Final Pic:
i would have had two entries, but my chicken pie didnt turn out.
Prawn and Chili Pie
Teaser:
Ingredients:
Tiger Prawns - Fresh and frozen
White Truffle oil
Chili Olive oil
Plain Flour
Corn Flour
Fennel
Red Chili
Birdseye Chili
Garlic
Lemon
Sour Cream
Parsley
Salt n Pepper
Butter - Unsalted
Cooking Method:
Blend Flour, Butter and sour cream to make a shortcrust dough. lay in pie tin. refrigerate
Peeled and cut up prawns to right size, then put them in a frying pan with Chopped fennel, parsley, garlic and chili with white truffle oil and chili olive oil. Saute until prawns go pink/ orange. add a mixture of cornflour, water and sour cream to make a sauce.
Put all cooked ingredients into the pie pastry, put on lid and bake in oven until brown.
Final Pic:
i would have had two entries, but my chicken pie didnt turn out.
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