What can I use as a pie dish?

Cullumpster

Jay-Jay wrote:

had to resort to using the cardboard tube from the centre of my tin foil. :rolleyes:

LOL don't feel bad jay jay, i haven't ever used a rolling pin i've always forgotten to buy one so i use a roll of clingfilm :eek:

seems to do the trick for me

Jay-Jay_4

Cullumpster wrote:

i haven't ever used a rolling pin i've always forgotten to buy one so i use a roll of clingfilm :eek:

See folks.......... Moneysaving at its finest!!!!

Curry_Queen

In the days when milk came in glass bottles, and I don't mean the short dumpy ones but the old tall ones with a long neck, my mum used those many a time for rolling out pastry!

Well, pie's in the oven now along with a giant eccles cake made with the scraps of pastry that were left. I've not done that in years!

Jay-Jay_4

Curry_Queen wrote:

Well, pie's in the oven now along with a giant eccles cake made with the scraps of pastry that were left. I've not done that in years!

Yarghhhh!!!! Another 'too late' post ...I chucked the scraps away


CQ you really MUST try to post quicker :rolleyes:

carol_a_3

I can remember my nan and my mum using a milk bottle for rolling out the pastry too. We always made tiny jam turnovers with the scraps...mmm

Curry_Queen

Jay-Jay wrote:

Yarghhhh!!!! Another 'too late' post ...I chucked the scraps away


CQ you really MUST try to post quicker :rolleyes:

Sorry hun! :doh:

It's something my mum always used to do, "waste not, want not" and all that and also very OS

That's the beauty of home cooking as you don't get a free pudding with a shop bought pie

elona

You could also make cheese straws with leftover pastry if you want something savoury.

Curry_Queen

elona wrote:

You could also make cheese straws with leftover pastry if you want something savoury.

Ah yes, I'd forgotten about those. On a similar theme I also make bread sticks from some of the dough when I make a pizza

Well, as mentioned on my S&K thread, I tried using Cookeen for the first time today to make my pastry and I wasn't sure whether to cut it with butter or not so just used it on it's own this time, but I wasn't overly impressed. The pie looked lovely when cooked and the pastry all rose properly as it should, considering it's probably about the first time I've actually made puff pastry since leaving school but it left a bit of a greasy taste in my mouth

Might try it again but cut half and half with butter next time and see if the flavour improves!

r.mac_2

Jay -Jay

Any chance you can post your rubber chiken pie filling recipe. Still never made a pie :embarassed: and really want to try now I have more time on my hands.

Ta muchly

Jay-Jay_4

r.mac wrote:

Jay -Jay

Any chance you can post your rubber chiken pie filling recipe. Still never made a pie :embarassed: and really want to try now I have more time on my hands.

Ta muchly

Oh I REALLY cheated

I mixed the chicken from yesterdays roast with a tin of Campbells chicken and white wine soup (47p):o , added a splosh of milk and used readymade shortcrust pastry (79p) from the chiller cabinet at the supermarket. Oh....but it was the nicest pie I've ever made.


Otherwise I would sweat a bit of onion in a touch of butter and oil, add a tablespoon of plain flour and cook for a minute or two. Then gradually add a small amount of chicken stock (about a quarter pint) and the chicken from the roast. I'd give that a good simmer to reduce it right down then add a small tub of cream and simmer for a couple of mins.

I'd then make some seperate puff pastry circles and plonk them on top of the chicken before serving.

Gotta say that after today's Campbells cheat I don't think I'll go back to my old recipe, this way it's cheaper, easier and much tastier.