MBE v tigs78 chicken and leek pie challenge

mrbadexample

pandas66 wrote:

If you do have too much pie, you could freeze half for next week (if its any good)

If you don't have cheese/jam/lemon curd handy and a chicken shape is a little out of your pastery chef range then do your name.

But if your doing a pie really you should utilise your oven to the (mse) fullest. An easy pud or an extra meal to popin the freezer please!

I'm learning to walk, and you lot are trying to make me run! :rolleyes: There will be no extras! No pud, nothing.

My mate's just brought me round a load of apples, so if the pastry works out ok, there might be a fruit pie next week.

And is that right Pandas? Will it freeze ok?

pandas66

hey hey me no cook, I can ask my Mum though........


I'm here for encouragement and tastings !

Penelope_Penguin

Morning! Leftover pie will freeze fine. I often do this to feed to my littlies, so they have HM food, when time is too short to cook from scratch.

You can also freeze the leftover pastry (wrapped in clingfilm), then use it next week, once you have jam, to make tarts. You'll need a tart tin for that, but once you've done this pie, jam tarts will be easy peasy :j

Can't wait until Thursday!

Penny. x

Rikki

mrbadexample wrote:

I'm learning to walk, and you lot are trying to make me run! :rolleyes: There will be no extras! No pud, nothing.

My mate's just brought me round a load of apples, so if the pastry works out ok, there might be a fruit pie next week.

And is that right Pandas? Will it freeze ok?

You can cook the apples and freeze them. Then you can make apple pie or apple crumble when you like.:)

jobbingmusician

mrbadexample wrote:

My mate's just brought me round a load of apples, so if the pastry works out ok, there might be a fruit pie next week.

Just a word to encourage you - although OF COURSE your pastry is going to be fantastic, and you'll want to repeat your success, when you come to using up the apples you might like to consider a crumble, as these are much less work.

All you have to do with a crumble is to rub the fat in, and there's no clearing surfaces down, or rolling out, to consider! :T

Hello

And, and, you can put lots of nice things in the crumble and it won't object like pastry would. Museli, nuts, oats, um other stuff. What about toffee cheese apple crumble? Does that sound nice or weird?

jobbingmusician

Hello wrote:

What about toffee cheese apple crumble? Does that sound nice or weird?

Sounds WONDERFUL! What a great combination of flavours!

MBE, I think we may have found a use for your toffee cheese (lol bet he's eaten it already - I would have!)

scottishspendaholic

I am following this thread with interest - I am too skint this week to buy any of the ingredients - but its definitely on the list for next week!

Just a quick question (very stupid I know) - how do you make jam tarts? Do you cook pastry on own (no jam) - then add jam (do you recook now to set jam?)

I'm so embarassed at having to ask this but I guess you don't learn unless you ask!

scottishspendaholic x

Bogof_Babe

IIRC (from my youth, watching my mum) you put the jam into the uncooked pastry bases, and cook it all together. I seem to remember burning my mouth quite often, attacking the tarts as soon as they were put on the cooling rack .

jobbingmusician

It's not a silly q at all! In fact I wonder why it's never occurred to me to 'blind bake' pastry cases for jam tarts. You DON'T have to do this. I presume it's cos they're so ikkle. Plus the jam gets very hot and prob helps to cook the pastry, which is thin anyway.

So you just fill the raw cases and bung the whole lot in the oven, in this household!