Pies: Sweet and Savory

Pies: Sweet and Savory

Caroline Bretherton

Language: English

Pages: 352

ISBN: 1465402039

Format: PDF / Kindle (mobi) / ePub


From traditional apple and cherry pies to trendy mini-meat creations, Pies: Sweet and Savory provides everything needed to produce tasty creations.

Broken down by key ingredients, Pies: Sweet and Savory helps choose the "pie of the day" according to what's in season and what's lurking in the fridge and then shares a wealth of step-by-step instructions for producing the best results.

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pieces. 5 Place the rolls on the chilled sheet, cut 2 snips in the top of each with scissors, then brush with beaten egg. Bake for 10–12 minutes, or until the dough is golden and flaky. Serve warm or transfer to a wire rack to cool completely before serving. These sausage rolls are good with a spicy mustard dipping sauce. Meat pies and tarts 53 In their native Greece, filo pies are made with a mixture of wild bitter greens, but any greens work well, if they have a slightly bitter flavor. Use

Be careful, since it will be hot. Wrap one-quarter of the dough in a clean dish towel and put in a warm place. 3 Work quickly, since the dough hardens as it cools. Roll the dough out on a well-floured surface to 1⁄4in (5mm) thick. Cut 12 circles big enough to line the pan, allowing the dough to overlap the edges slightly. Pack the filling into each crust and brush the edges with egg. 4 Roll out the set-aside dough and cut out 12 lids. Top the filling with the lids and press down to seal. Brush

must be used quickly because it begins to harden as it cools. Any dough kept for tops or lids should be wrapped in a clean dish towel and kept in a warm place until needed. 110 In praise of pie dough PUFF PASTRY To make this flaky pastry, which is suitable for a variety of sweet or savory pies, use 11/2 cups all-purpose flour, 1/2 teaspoon of salt, 12 tbsp butter, or follow the quantities in the recipe you are using. 1 Sift the all-purpose flour and salt into a bowl. Rub in 4 tbsp cubed butter

without a custard to bind them. TARTE AUX POMMES COOK 11⁄4 HRS page 222 APPLE TOURTE WITH NUTS AND RAISINS COOK 30–35 MINS page 226 PEAR AND ALMOND TART COOK 50 MINS page 235 FALL FRUIT TART COOK 1 HR PAGE 238 BAVARIAN PLUM TART COOK 50–55 MINS PAGE 241 NORMANDY PEACH TART COOK 35–45 MINS page 243 ALMOND AND PEACH TART COOK 30 MINS page 247 EXOTIC FRUIT TART COOK 35 MINS page 248 APRICOT TART COOK 50 MINS–1 HR page 251 ALMOND AND RASPBERRY LATTICE TART COOK 50 MINS–1 HR page

COOK 1 HR 10 MINS 1 Heat the olive oil and butter in a saucepan. Add the onions and season well with salt and pepper. When sizzling, reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally, until the onions are soft but not brown. Uncover the pan, increase the heat, and cook the onions for another 5–10 minutes to allow any water to evaporate. 2 Put the onions in the tart crust and spread them out. Beat together the cream, egg, egg yolk, and salt and pepper. Place the

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