April 2012 Grocery Challenge

jumblejack

abitofhelp wrote: »

jumblejack your three pies look glorious, well done. i notice you bake your pies in ceramic bakewear, could i ask are they nice and crispy underneath, i dont like soggy, but it is a bit of a faff for me to root around for the tins,i keep the dishes out and tins in the cupboard. i would love to know what the sausage and apple mix tastes like please. hope your parents are doing well. best wishes.

The bases usually end up neither crisp nor soggy but a happy in between. Kind of like egg custard pastry at the base.

The apple pies were lush. Kids wanted seconds but I am saving the other half for put tomorrow.

I have just cut the pork n apple pie crust away at one side to take a peek (and I also benefitted form chef's privilege ) and it was mmmmmm.

It would go so nice with some pickle, relish or some such side offering. Will use this one as a buffet dish if I get more reduced sausage meat. Well chuffed with it

valerie57

jumblejack wrote: »

Here it is.

My version of a pork n apple picnic pie:



Not sure of the taste yet as not tested. Will serve up for tea as I am ashamed to say that we have had a whopping slice of apple pie n custard as we couldn't wait any longer :0

If I had been in your house I wouldn't have been able to wait either. Yumm

kittywight

jumblejack those pies look amazing!!!

oops

second spend of the day, went back into co-0p

im dangerous lol

£3.77 (shampoo,conditioner,wetwipes,butternut squash and sweet potato, sweetcorn)

x

Florenceem

jumblejack wrote: »

Mmmm. The sausage pie looks nice.
Did you use 'proper' sausages or sausage meat?

I only ask as I have a few packs of finest sausage meat to use up and I am running out of recipes
Cheers

JJ

I used chopped up sausages but don't see why you couldn't use sausage meat. Roll sausage meat into small balls with floured hands - brown off/cook almost through in frying pan before adding to pie.

Florenceem

S-I_am wrote: »

Morning all,



Hows your recipe search going? I made dumplings for the first time recently. The recipe I used used sr flour and baking powder. They were sooo light and fluffy

Despite the horrible weather - its rainy and windy here - I've a lovely day planned. I'm going into town and after a gentle potter I'm meeting DH for a quick lunch :j
It feels so romantic meeting him in a cafe. We arrive and leave separately - so that's at least 2 kisses - It feels wonderful steeling moments out of the working day.
Then I have an afternoon of pampering as I'm having my hair cut and highlights added. For various reasons this is my first trip to the hairdressers this year, so it really is a treat

Wishing you all a warm, dry day.

Sx

I had my hair done today - colour/highlights/cut and blow dry - so I am smart for the funeral on Thursday.

bodmin789

abitofhelp wrote: »

i freeze them raw and whole, i whizz them up with any other veg when making curry or chilli etc. also you can chuck them in whole to give a bit of extra heat to a dish whilst it is cooking.

Thank you, will definitely be doing that from now on.

bodmin789

jumblejack wrote: »

The bases usually end up neither crisp nor soggy but a happy in between. Kind of like egg custard pastry at the base.

The apple pies were lush. Kids wanted seconds but I am saving the other half for put tomorrow.

I have just cut the pork n apple pie crust away at one side to take a peek (and I also benefitted form chef's privilege ) and it was mmmmmm.

It would go so nice with some pickle, relish or some such side offering. Will use this one as a buffet dish if I get more reduced sausage meat. Well chuffed with it

That just looks delicious, and that's coming from me a vegetarian, I could be tempted!!

Florenceem

jumblejack wrote: »

I picked up 2 big bags of Bramley apples last night for 20p a bag (signature already updated:)) so I have made Bramley apple pies which are now baked as above (one for us, one for Dad) and a HUGE pork n apple picnic pie (made with 2 packs of finest sausage meat that needs to be used up and I also grated 2 large Bramley apples into the mixture with a bit of extra pepper n mixed herbs.

That one is now in the oven (half for us, half for Dad). Don't know what it will taste like as I am experimenting after seeing Florenceems yum sausage pie!! The tiny bit of leftover pastry has been made into a mini jam 'pasty' for my youngest!

Apple pies look delicious! I always used my pastry trimmings up when I was cooking for my large family. I would make apple turnovers - we had two apple trees. I also made jam turnovers - made all my own jam. I saved individual foil dishes to make pies. Jam tarts always disappeared quickly as did syrup/treacle tart - good for using up the broken cornflakes/dust in the end of the packet. I used to sell jars of jam/chutney - along with surplus garden produce. I would put an old blackboard out by the gate and used the children's chalks to write that day's available goods. I had regular customers. They would wait while I went down our 192 ft garden to cut a cabbage or pull some rhubarb. We kept chickens and ducks so sold the surplus eggs as well.

Florenceem

jumblejack wrote: »

Here it is.

My version of a pork n apple picnic pie:



Not sure of the taste yet as not tested. Will serve up for tea as I am ashamed to say that we have had a whopping slice of apple pie n custard as we couldn't wait any longer :0

Look forward to seeing the cut pie - fancy pastry work!

Florenceem

jumblejack wrote: »

The bases usually end up neither crisp nor soggy but a happy in between. Kind of like egg custard pastry at the base.

The apple pies were lush. Kids wanted seconds but I am saving the other half for put tomorrow.

I have just cut the pork n apple pie crust away at one side to take a peek (and I also benefitted form chef's privilege ) and it was mmmmmm.

It would go so nice with some pickle, relish or some such side offering. Will use this one as a buffet dish if I get more reduced sausage meat. Well chuffed with it

Where did you get the cheap Bramley apples? That sausage pie looks SO good - is there a pastry bottom?.