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  • Rich Steak and mushroom pies recipe

    Rich Steak and mushroom pies recipe

     

    Ingredients

     

    60 g best chuck steak diced

    6 large mushrooms

    1 medium diced onion

    1 beef stock cube

    140 ml of boiling water

    1.5 tsp of corn flour

    5 tsp of vegetable oil

     

    Ingredients for Short crust pastry

     

     

    240 g plain sifted flour and         55 g lard       55 g margarine and Pinch of salt

     

    25 ml water

     

     

    Method

     

    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next take your 25 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 25 ml of water, just mix in enough to make it. Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

     

    Now grease a deep 6 holed pie tin, and take out your chilled pastry, and roll out 6 disks of pastry to fit the holes, and roll out 6 tops.

     

    Now heat up the vegetable oil in a saucepan, add the onions, and half cook them, then add the mushrooms and continue to cook for a couple of minutes on a low heat, next add your meat and stir around until the meat his about half cooked.

     

    Now take your stock cube in a jug, pour in around 100 ml of boiling water and dissolve cube, now add to the saucepan, and finally take the corn – flour mixed in a little water, and add a little at a time to the mix, stop adding the corn – flour  when the mix turns into  a thick enough gravy.

     

    Next spoon this filling into each pie base, and then cover with tops, bake in the oven for around 10 to 15 minutes.

     
    Rich steak and mushroom pies chef mike darracott

    Enjoy Chef Mike Darracott

  • Egg Bacon & baked bean pie recipe

    Egg Bacon & baked bean pie recipe

    Chef Mike Darracott

    Ingredients for Short crust pastry

    110 g plain sifted flour

    20 g lard

    20 g margarine

    Pinch of salt

    10 ml water

    Method

    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next take your 10 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 10 ml of water, just mix in enough to make it.

    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

    Ingredients for filling

    20 g of any bacon fried and diced

    ½ a diced red pepper

    ½ a small diced onion

    2 tsbn of butter

    1 small egg beaten

    210 g of canned baked beans in their sauce

    Salt and pepper to taste

    Method

    In a frying pan, melt your butter, and fry the red pepper, onion, and bacon, next Get a bowl, add the beaten eggs, baked beans, diced onions, red pepper, and ½ of the fried bacon, salt and pepper to taste, mix well, now add the beans, now whisk the whole mix together for say 2 minutes. Now grease a 20 cm by 2 cm deep ovenproof dish, roll out your pastry, and line dish. Pour your mix onto the pastry, and bake for around 20 to 25 minutes.

    Finally reheat the remaining ½ of fried bacon, and garnish the top.

    Serves 4

    Enjoy Chef Mike Darracott

    egg bacon baked bean pie recipe chef mike darracott

  • Creamy Chicken gammon and bramley apple pie recipe Chef Mike Darracott

    Creamy Chicken gammon and bramley apple pie recipe

    Chef Mike Darracott



    Ingredients


    90 ml apple juice

    180 g sliced mushrooms

    2 tbsp vegetable oil

    1 peeled cored sliced brambley cooking apple
    250g gammon bacon cut into bites size chunks
    1 large leek, thinly sliced
    1tsp of paprika
    480g of chicken breast cut into bite size chunks
    1tbsp English mustard
    190 ml chicken stock

    240ml double cream

    Salt and ground black pepper to taste


    Pie crust


    500g puff pastry from the supermarket ( or use my recipe found on this site by searching either short crust instead of puff pastry. )





    Preheat the oven to 200 C - 392 f - gas 6.


    Heat your oil in a large saucepan and add the bacon, paprika ,leek, salt and pepper to taste , and mushrooms, and cook until tender, now add your apple juice, and cream, allow to simmer on a very low heat until it starts to thicken, now add in your apples.


    Next we add our chicken, and all the other ingredients, and coo for about 15 to 20 minutes on a simmer.


    Now take a 30 cm by 2 cm deep ovenproof dish, and pour the contents of the saucepan into it, now roll out your puff pastry nice and thick so as to cover the top of the dish, and place it into the oven until the pie crust is golden brown.


    Serves 5 people


    Enjoy Chef Mike Darracott


    creamy chicken gammon and bramley apple pie recipe chef mike darracott


    chef mike darracott

    Chef Mike Darracott


  • Banoffee and Kiwi pie recipe By Chef Mike Darracott

    Banoffee and Kiwi pie recipe

    By Chef Mike Darracott


    Ingredients

    For the base

    90 g unsalted melted butter

    240g digestive type biscuits crushed up

     

    For the filling

     

    100g unsalted melted butter

    100g dark brown soft sugar

    397g can Carnation Condensed Milk

    4 chopped small bananas

     

    For the topping


    300ml carton whipping cream whipped

    4 tbs of caster sugar

    2 sliced kiwi’s as per picture for decoration

     

    Method for base

    We will need a 20cm round by 2 cm deep oven proof dish

    (1) Put the biscuit crumbs into a bowl and then the butter and mix together well.

    (2) Spoon all the crumbs into your oven proof dish, and about halfway up the sides of it as well.

    Method for filling

    (3) Now into a saucepan add your melted butter and sugar, stirring all the time until the sugar has dissolved, now we add our condensed milk and bring the whole thing to the boil until it starts to look like caramel.

    (4) When the contents of the saucepan have started to look like a creamy caramel add in the chopped bananas and stir in well.

    (5) Now spoon the filling into your base and after its cooled down, place in the fridge for 30 minutes.

    (6) Now take the base out of fridge and we will now make the topping.

    Method topping

    (7) Place the caster sugar and whipping cream into a bowl and either hand whisk or use an electric whisk, and whip it up until it stands up, place in piping bag and decorate the top of your pie.

    (8) Finally top of the cream with the sliced Kiwis.

     

    Enjoy this very tasty Banoffee and Kiwi pie recipe of mine Chef Mike Darracott.

    Best wishes dont forget many more free recipes on my blog
    have a great day Chef Mike

    Banoffee and kiwi pie recipe by chef Mike Darracott

    Chef Mike Darracott


  • Fresh made Apple & Cherry Pie

    Fresh made Apple & Cherry Pie




    Ingredients

    For your filling

    245g cleaned, stoned, halved Morello or other cherries

    1 small cored & peeled sliced brambly cooking apple

    70g caster sugar

    1 tsp of lemon juice

    ¼ tsp powdered cinnamon

    ½ a tsp of corn flour

    For your pastry

    75g of salted or unsalted butter

    150g sifted flour

    55 ml of water

    2 tsp caster sugar

    Method

    First preheat your oven to 392f/200c next take your cherries, apples, and place in a bowl, mix in sugar, lemon juice, cinnamon, & corn flour, and leave while making the pastry.

    Next take your flour and add the sugar, now rub in your butter until you have a fine bread crumb texture, now add your water, and knead into a dough, wrap in cling film, put dough in fridge to firm.

    Get an oven proof dish, place your fruit mixture into it, now take out the chilled pastry, roll it out, and cover the fruit, cut off excess from sides with a knife. Take a little milk, and wash the top of pie over.

    Place in the middle of oven, and bake for about 40 to 50 minutes, then serve cold or hot with ice cream or custard.


    Serves 2 to 4 dependant on portions served







  • Steak and mushroom pies recipe

    Steak and mushroom pies recipe

    Ingredients

    60 g best chuck steak diced

    6 large mushrooms

    1 medium diced onion

    1 beef stock cube

    140 ml of boiling water

    1.5 tsp of corn flour

    5 tsp of vegetable oil

    Ingredients for Short crust pastry

    240 g plain sifted flour and 55 g lard 55 g margarine and Pinch of salt

    25 ml water

    Method

    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency.


    Next take your 25 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 25 ml of water, just mix in enough to make it. Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

    Now grease a deep 6 holed pie tin, and take out your chilled pastry, and roll out 6 disks of pastry to fit the holes, and roll out 6 tops.

    Now heat up the vegetable oil in a saucepan, add the onions, and half cook them, then add the mushrooms and continue to cook for a couple of minutes on a low heat, next add your meat and stir around until the meat his about half cooked.

    Now take your stock cube in a jug, pour in around 100 ml of boiling water and dissolve cube, now add to the saucepan, and finally take the corn – flour mixed in a little water, and add a little at a time to the mix, stop adding the corn – flour when the mix turns into a thick enough gravy.

    Next spoon this filling into each pie base, and then cover with tops, bake in the oven for around 10 to 15 minutes.

    Enjoy Chef Mike Darracott


     steak and mushroom pie recipe chef mike darracott 


  • Chicken and leek with smoked bacon pie recipe

    Chicken and leek with smoked bacon pie recipe

     

    Ingredients

     

    For filling

     

    1 lt hot water mixed with 2 chicken stock cubes
    25g frozen thawed out peas
    25g frozen thawed out sweetcorn kernels
    140g smoked back bacon rind removed chopped into 2cm long bits
    30g flour
    5 small leeks cleaned and chopped
    360g cooked chicken breast cut into chunks or strips
    1 stalk celery finely chopped
    1 tbsp chopped parsley
    1 tsp of garlic powder
    1 onion, peeled and finely chopped
    1 tbsp English mustard
    1 tsp of corn flour
    A pinch of salt and ground pepper
    2 tbs of olive oil or vegetable oil

     

    for pastry

     

    Short crust pastry

     

    160g of salted or unsalted butter
    400g strong bread flour sifted 
    140ml of water

    Method for pastry

     

    Put the flour into a bowl now rub in your butter until you have a fine bread crumb texture, now add your water, and knead into dough, wrap in cling film, and then put dough in fridge to firm. When chilled take pastry out of fridge, now divide into two balls, and then put back into the bowl recover and place in fridge.

     

    Method for filling

     

    Preheat the oven to 425f - 220c - gas mark 7 and then grease a 21cm square by 4cm deep oven proof baking tin.

     

    (1) into a saucepan place your oil and heat on a low heat, now add the celery, and onions and Chicken and bacon, cook and stir on a low heat for 4 minutes.

     

    (2) Stir in the stock, and then add all the other ingredients, and simmer for 10 minutes.

     

    (3) Take out your pastry dough, and on a floured surface roll out one of the balls so it will fit the baking tin.

     

    (4) Bake the pie case for 10 minutes and then remove from the oven.

     

    (5) Next pour in the filling, and then roll out the other ball of dough to cover the top of it, cutting off any excess with a knife.

     

    (6) Bake in the oven for 25 minutes.

     

    Serves 4 people



    Chicken leek and smoked bacon pie recipe chef mike darracott


    chicken and leek with smoked bacon recipe chef mike darracott


  • Apple cherry and pear pie recipe

    Apple cherry and  pear pie recipe


    Ingredients

     

    For the pastry

    220g butter

    50g caster sugar (45g for pastry 5g for sprinkling on pie top )

    2 medium eggs

    335g self raising flour

    For your filling

    320 g cooking apples, peeled cored and sliced to about   2cm thick approx

    320 g any eating pears, peeled cored and sliced to about 2cm thick approx

    150 cleaned stones removed cut in half cherries

    200g granulated sugar

     

    We first preheat our oven to 180C-350F-Gas mark 4 - Then grease a 21 cm round by 2.5 cm deep pie tin

    (1) We prepare the pastry first, so cream 45g of your caster sugar and butter together in a bowl by hand or use a mixture if you have one.

    (2) Next add in your eggs, and continue to mix for 2 minutes, then add in your flour.

    (3) Now place your dough on to a lightly floured surface, make into a round by patting, place in cling film and chill in fridge for 1 hour.

    (4) Next take the dough out of fridge, and on a lightly floured surface cut 2/3rds off, now roll out that piece of dough to approx 3mm thick, and line the tin with it,retain the other third to top off the pie.

    (5) Next place all the fruit into the bottom of the pie tin, and then cover it with all the granulated sugar.

    (6) Now roll out the remaining dough to 3mm thick, place on top, and then cut off any excess using a knife, and with a knife or skewer make a little hole in top of the pie crust.

    (7) Now sprinkle the remaining caster sugar on top

    (8) Now bake in your oven for between 40 to 45 minutes or until cooked and brown.

    Serves 4 people

     

    Serving suggestions: serve it with custard, ice cream or whipped cream or what you prefer.


    apple cherry and pear pie recipe chef mike darracott

  • Squab pie recipe

    Squab pie recipe

     

    Ingredients


    for filling

    230g lean lamb chopped into bite size chunks
    1 cooking apple (approx 160g ) sliced finely
    1 large onion, sliced finely
    8 tinned drained stoned prunes
    125ml hot water mixed with 2 vegetable stock cubes
    1 tsp corn flour
     

    for pastry

    Short crust pastry

    80g of salted or unsalted butter 200g plain sifted flour 70ml of water

    Method


    Put the flour into a bowl now rub in your butter until you have a fine bread crumb texture, now add your water, and knead into dough, wrap in cling film, and then put dough in fridge to firm.


    When chilled take pastry out of fridge, now divide into two balls, and then put back into the bowl recover and place in fridge.

    Preheat your oven to Gas mark 3 170°C- 325°F

    Method

    Grease a 25cm long 12cm wide by 5cm deep loaf baking tin

    (1) Put all the lamb into a saucepan with the apple and onion. Add the prunes then add the hot stock and simmer for 20 minutes.

    (2) Now take one of the balls of pastry out of the fridge and roll out to fit the bottom and sides of the baking tin, and place in oven and bake it for 10 minutes.

    (3) When finished cooking the filling stir in the corn flour, and then spoon the filling into the baked pastry case in the tin, and then roll out the other half of the pastry to make a top for your pie, push the pastry into the tin a little, and then trim off any excess dough,and then bake for a further 10 minutes.

     

    Serves 4 people


    squab pie recipe by chef mike darracott

  • Turkey leek and smoked bacon pie recipe

    Turkey leek and smoked bacon pie recipe


    Ingredients

    For filling

    1 lt hot water mixed with 2 chicken stock cubes
    25g frozen thawed out peas
    25g frozen thawed out sweetcorn kernels
    140g smoked back bacon rind removed chopped into 2cm long bits
    30g flour 5 small leeks cleaned and chopped
    360g cooked turkey breast cut into chunks or strips
    1 stalk celery finely chopped
    1tbsp chopped parsley
    1 tsp of garlic powder
    1 onion, peeled and finely chopped
    1 tbsp English mustard
    1 tsp of corn flour
    A pinch of salt and ground pepper
    2 tbs of olive oil or vegetable oil

    for pastry

    Short crust pastry

    160g of salted or unsalted butter
    400g strong bread flour sifted 
    140ml of water

    Method for pastry

    Put the flour into a bowl now rub in your butter until you have a fine bread crumb texture, now add your water, and knead into dough, wrap in cling film, and then put dough in fridge to firm. When chilled take pastry out of fridge, now divide into two balls, and then put back into the bowl recover and place in fridge.

    Method for filling

    Preheat the oven to 425f - 220c - gas mark 7 and then grease a 21cm square by 4cm deep oven proof baking tin.

    (1) into a saucepan place your oil and heat on a low heat, now add the celery, and onions and turkey and bacon, cook and stir on a low heat for 4 minutes.

    (2) Stir in the stock, and then add all the other ingredients, and simmer for 10 minutes.

    (3) Take out your pastry dough, and on a floured surface roll out one of the balls so it will fit the baking tin.

    (4) Bake the pie case for 10 minutes and then remove from the oven.

    (5) Next pour in the filling, and then roll out the other ball of dough to cover the top of it, cutting off any excess with a knife.

    (6) Bake in the oven for 25 minutes.

     

    Serves 4 people


    turkey leek and smoked bacon pie recipe chef mike darracott

  • Mince beef mushroom & onion pie recipe

    Mince beef mushroom & onion pie recipe


    Ingredients for filling

     

    1 small finely sliced celery stick

    2 tbsp vegetable oil

    1 tsp of garlic powder

    1 tsp of ground ginger

    375 g best beef mince

    1 medium onion, chopped

    80 g mushrooms, chopped

    1 tsp of corn - flour mix in a small amount of water

    230 ml beef stock

    Salt and ground black pepper to taste

    3 tsp of milk for glazing the pie

     

    Ingredients for Short crust pastry

     

    80g of salted or unsalted butter

    200 g plain sifted flour

    70 ml of water

     

    Method filling

     

    Preheat your oven to 200 C-400 F-Gas 6


    And you will need a 20 cm round 3 cm oven proof pie dish


    (1) Heat your oil in a frying pan and fry the mince for 5 minutes, moving it about until it slightly browns.


    (2) Next add the onion and celery and cook for a further 2-4 minutes, then stir in all of the other filling ingredients except the milk, and cook for 2-3 more minutes.


    (3) Now add your stock and leave on a low heat for another 16 minutes.


    (4) Next place the cooked mix to one side for a moment.

     

    Method pastry

     

    (5) Put the flour into a bowl now rub in your butter until you have a fine bread crumb texture, now add your water, and knead into a dough, wrap in cling film, and then put dough in fridge to firm. When chilled take pastry out of fridge, now cut it into two halves, and roll one half out to fit the whole of your pie dish, and the other half to cover the top with just enough hang over to crimp.


    (6) Now spoon in your filling, and cover with the pastry top, finish off by crimping sides with a fork or by hand, and wash the top with milk.

     

    Bake in the oven for 15-20 minutes or until golden-brown.



    Serve with some mixed vegetables and chips, or whatever you feel like.


    Serve with whatever vegetables you feel like


    Serves 4 people


    Enjoy my pie, make many more of my recipes from the chef mike blog, make desserts, make main meals, use our food and other calculators, very best wishes Chef Mike Darracott

  • Pork pie recipe

    Pork pie recipe


    Ingredients


    For the pastry


    430 g plain flour

    40 ml of slightly warmed water

    140 g butter

    1 medium egg beaten

    40 ml of warmed milk

    3 sheets of gelatine in a little hot water per instructions on pack

    1 small egg beaten for egg wash

    Salt and pepper to taste

    For the filling

    140 g smoked bacon chopped

    300 g chopped pork shoulder

    1 tsp of dried or fresh chopped sage

    1 tsp of finely chopped fresh or dried rosemary

    ¼ tsp of ground nutmeg

    ½ tsp of ground all spice

    Salt and pepper to taste

    2 tsp of light soy sauce

     

    Method


    You need a 10.8 cm x 2.75 cm greased pork pie tin, preheat oven 180c-350f gas mark 4.


    (1) First you take your bacon and pork and in a food processor make a course mince.


    (2) Into a bowl place all the other filling ingredients and mix with mince.


    (3) Place the butter in the warm milk and water, and allow it to melt.


    (4) Next put in the salt and pepper and beaten egg and mix into water.


    (5) Into a bowl place you flour, and slowly add the water and milk until you make a firm dough, if it’s too wet and sticky add a little more flour, or if to dry and hard a little more water.


    (6) Next place dough in a clean bowl and cover with cling film and leave in fridge for 20 minutes.


    (7) Take dough out of fridge, divide into two halves and roll one half out so as to line pork pie tin.


    (8) Now fill it with the filling you made.


    (9) Finally roll out remaining dough to make a top for your pie, and glaze with egg wash.


    (10) Bake in oven 35 to 45 minutes


    (11) Make a hole in top and full pie with gelatine; allow pie to go cold before chilling in fridge.

     

    Serves 4 People

     

    Enjoy Chef Mike Darracott


    Pork pie recipe chef mike

  • Steak and mushroom pies recipe

    Steak and mushroom pies recipe


    Ingredients


    60 g best chuck steak diced

    6 large mushrooms

    1 medium diced onion

    1 beef stock cube

    140 ml of boiling water

    1.5 tsp of corn flour

    5 tsp of vegetable oil


    Ingredients for Short crust pastry


     

    240 g plain sifted flour and         55 g lard       55 g margarine and Pinch of salt

    25 ml water


     

    Method


    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next take your 25 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 25 ml of water, just mix in enough to make it. Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.


    Now grease a deep 6 holed pie tin, and take out your chilled pastry, and roll out 6 disks of pastry to fit the holes, and roll out 6 tops.


    Now heat up the vegetable oil in a saucepan, add the onions, and half cook them, then add the mushrooms and continue to cook for a couple of minutes on a low heat, next add your meat and stir around until the meat his about half cooked.


    Now take your stock cube in a jug, pour in around 100 ml of boiling water and dissolve cube, now add to the saucepan, and finally take the corn – flour mixed in a little water, and add a little at a time to the mix, stop adding the corn – flour  when the mix turns into  a thick enough gravy.


    Next spoon this filling into each pie base, and then cover with tops, bake in the oven for around 10 to 15 minutes.


    Enjoy Chef Mike Darracott


    Steak and mushroom pies recipe chef mike darracott

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