I always use commercial puff pastry sheets as I really enjoy the buttery flaky nature of the pastry.
Instructions for Pies
Make a thick white or bechamel sauce by halving the amount of milk. You will probably need to make a double quantity depending on the size of the pies you want to make. Add sauteed onion or leek and add any other vegetables you like, although I prefer not to have too many colours and then leftover meat or cooked meat such as chicken thigh or breast. Allow the mixture to cool in the fridge before assembling the pies.
Grease individual muffin tins or a large pie dish and line with the pastry sheets, overlap and join pastry as necessary. Pack the cool filling into the pastry shell and make a lid. Make an air vent in the middle of the lid. Decorate with pastry leaves made from the pastry trimmings - optional. Glaze with beaten egg and bake in hot oven (200 deg C) for approximately 40 minutes or until golden brown and the filling is bubbling in air vent. You may need to lower the oven temperature if pastry is starting to burn.
This version is Duck and Mushroom and has sliced mushroom, zucchini, finely diced celery and all the leftover duck and chicken from Christmas that had been diced and frozen in anticipation of a pie.
And some individual ones for the freezer
Something tangy, sweet and creamy for dessert
Lemon Posset
600 ml
double cream
150 g sugar
125 ml lemon
juice (or combination of lemon and lime)
Put cream
and sugar in a saucepan and slowly bring to boil stirring to ensure that the sugar
dissolves. Simmer over low heat for five minutes.
Add lemon juice
and stir, strain and pour into small glasses or dishes.
Allow to set in the fridge for a few hours or overnight.
Optional
Serve with
fresh berries and a small shortbread or other dessert biscuit
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