Scrumptious fish pie

I made this fish pie a few weeks ago. It was so unbelievably delicious. It was so moorish I had to lick the yumminess from the plate. So tasty.

The recipe was in a library book I borrowed, and I can't for the life of me remember what the book was called. So this recipe is from my memory banks as I couldn't find the book again!


700 grams fish (this could be a mixture of any seafood. I used Basa and Ling from the deli at Woolworths)
700 mls milk
1/4 cup flour
75 grams butter
1 teaspoon grainy mustard
1 cup frozen mixed veggies or peas
1 tablespoon chopped chives
1 tablespoon chopped parsley
2 sheets frozen puff pastry, thawed
1 egg, beaten well

Pour milk into a large saucepan and heat on a medium heat. Add the fish and poach for five minutes. Do not boil.

Strain the fish, retaining the milk. Break the fish into chunks and set the fish and milk aside.

Heat the butter on a medium heat, add flour and stir for a minute. Stir in the milk gradually. Add the mustard and cook, stirring until it thickens. About five minutes.

Add veggies, herbs and fish. Stir to combine and heat through. Season with salt and pepper.

Place in a pie dish.

Cover the fish mixture with puff pastry. Brush the pastry with beaten egg.

Cook in a 180 degree oven for 25 minutes, until the pastry is golden brown.

 

An InLinkz Link-up

Peach Pie

I have had peaches coming out of every orifice, ears, arse, you name it. Our tree brought the goods this year, I love it. 

Me and Izzy have gone out and filled up bags and bags with peaches. Her on one side of the ladder and me on the other, and a shop bag hanging on the side. I have frozen several bags of stewed peaches, eaten heaps, made pie for the neighbours, made pudding and now I've made BBQ sauce too!

Peach Pie

Filling

Peaches

1 Tbspn sugar

Pastry

1 1/2 cups flour

salt and 2 tspns sugar, mixed into flour

3 Tbspn margarine or butter

2 - 3 Tbspn cold water

Rub butter into flour. Add water and form into dough. Wrap in cling film and refrigerate.

Peel and slice the peaches thickly.

Roll out dough and cover the bottom and sides of the pie dish.

Layer in the peaches and sprinkle the sugar over.

With remaining pastry, cut into strips and crisscross them over the top.

Bake at 200 for 15 - 20 minutes.

Instead of peaches, try other fruit. This is the recipe I always use for apple pie. To.die.for!

If this seems like too much fiddling around, you could always just layer the fruit into the pie dish and just cover the top with pastry. The following photo is just that. Pile up the fruit under the pastry top , the fruit will settle once it cooks down. Cook for the same amount of time.

Delicious with cream or ice cream!

Lemon Meringue Pie

I went halves in a hogget with my sister, when the farmer dropped it off he gave us a dozen duck eggs each. Straight away I knew she wouldn't want them and sure enough when she came to pick up her half a sheep I heard, "I don't want duck eggs!". So I'm finding things to use them in.

I had made Lemon meringue pie before , so I gave it another whirl. This recipe is the easiest bits and pieces of a few recipes I found, the pastry base is the only part I kept from the last time I made it. I've left the recipe as normal chook eggs, I used duck yolk for the pastry and 3 duck eggs for the rest. It tastes so bloody good, too good, I can't see it lasting long.

I had some left over pastry so me and Izzy made some tarts, just for fun.
Apricot jam, coconut and choc chips. Very sweet!!

 Lemon Meringue Pie

Pastry (if you can't be bothered use a pre made base)

 

250 gr flour

1/4 cup icing sugar

150 gr cold butter chopped

1 tsp lemon zest

1 egg yolk

1-2 Tblsp iced water

Process flour, icing sugar, butter and zest until it resembles breadcrumbs. Add egg yolk and 1 tablespoon of the water and process again until the pastry comes together. Add more water if needed. Knead until smooth and shape into a flat disc, wrap in cling wrap and refridgerate for 30 minutes.

Preheat oven to 200. Roll out pastry until 3mm thick and press into a 24 cm pie dish. Prick the base using a fork, line with baking paper and fill with dry beans or rice. Bake for 15 minutes, then remove paper and rice and bake a further 5 minutes or until pastry is golden brown. Let cool.

Lemon filling

1 cup sugar

1 1/2 Tbsp flour

2 Tbsp corn flour

1/4 tsp salt

1 1/2 cups water

Zest and juice of 2 lemons

30 gr butter 

4 egg yolks, beaten

In a medium saucepan, whisk together the sugar, flour, cornflour, and salt. Stir in water, lemon juice and lemon rind. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

Place egg yolks in a small bowl and gradually whisk in half a cup of the hot sugar and flour mix. Whisk the egg yolk mix back into the saucepan, bring to the boil and continue to cook while stirring constantly until thick. Remove from the heat and pour filling into pastry shell.

Meringue

4 egg whites

 1/2 cup caster sugar

Beat whites until foamy. Add sugar gradually until stiff peaks form. Spread meringue over pie, sealing the edges with white at the edges.

Bake pie for 10 minutes, or until meringue is golden brown.

Try stopping at one piece!!!!

Sweet Potato Pie

I have too many sweet potatoes, Brett bought more from the Harndorf fruit and veggie market on his way home from Adelaide and I already had some. I've been using them to make baby food, but Summer is eating a lot of the stuff we do now so I went looking for a recipe. I found this one and it's delicious. 

Sweet Potato Pie

500g sweet potato

125g butter

1/2 cup sugar

1/2 cup milk

2 eggs

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp vanilla essence

Shortcrust pastry

Boil whole sweet potatoes until cooked through, strain off water and remove the skin. 

Mash with butter until smooth. Add remainder of ingredients and mix.

Place shortcrust pastry into a pie dish, pour mixture in and bake at 175 degrees for 50 minutes to an hour.

I used margarine instead of butter, and all spice instead of cinnamon and nutmeg. I used the same pastry recipe as in my asparagus quiche, but you can use the frozen stuff. It kinda reminds me of custard tart, but with a veggie flavour.