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Rabbit pie (Easter Bunny) June 8, 2015

Posted by cint77 in Recipes.
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Easter Bunny Theme - Jacinta's Main (1 of 2)This recipe was part of the main course in the Easter Bunny dinner. I used this recipe with some modifications:

  • I doubled the ‘sauce’ element because I also made mushroom pies and wanted them to have the same flavour.
  • I bought two whole rabbits and poached them in a slow cooker for about 5 hours in chicken stock with a carrot, onion and some celery and black pepper.
  • I omitted step 2 and added the shredded meat after step 3. This is because I used the same sauce/roux for the mushroom pies.
  • I made my own shortcrust pastry to Stephanie Alexander’s recipe (Cooks companion – see below). I did 1.5 times the quantities.
  • I bought Careme gluten free shortcrust pastry which tasted delicious and turned out perfectly but was awful to roll out and I ended up just pressing blobs of it into the pie tins.
  • For both mushroom and rabbit pies I rolled out the pastry and used individual pie dishes (you could also make two or three big pies depending on the size of your pie dish).
  • I then blind baked the pastry for about 10 minutes (same for a single large pie).
  • I then filled with the mixture, added some small pastry cut outs to the top (I didn’t have enough pastry for lids) and baked in the oven 180C for approx 25 mins (you may need to cook slightly longer for a large pie – 30-35 mins but as the filling is already cooked it is really just the pastry you’re trying to cook so be careful not to burn it).

Mushroom pies

I used the same ‘sauce/roux’ as the rabbit pies. After Step 3 of the rabbit pie recipe I split the sauce into two saucepans. In a separate frypan I fried mushrooms and butter and thyme over a low heat until the mushrooms were softened (probably about 10-15 mins) stirring regularly. I then added the mushrooms to the roux and cooked over a low heat for another 10 mins.

Shortcrust Pastry – Ingredients

  • 180g butter
  • 240g plain flour
  • ¼ cup iced water

Shortcrust Pasty – Method

  1. To make the shortcrust pastry, cut the butter into small chunks and pop them in the freezer briefly.
  2. Sieve the flour into a bowl and tip the butter in. Rub the butter into the flour so that only pea-sized bits remain. Make a well in the middle of the flour and butter mixture and pour the water in (only a tablespoon at a time – you may not need all the water – it is unlikely you will need more). Stir together with your fingers or a pastry scraper until it forms a loose dough.
  3. Tip the mixture out onto the bench top and use the heel of your palm to push the mixture away from you, smearing the butter onto the bench top. Regather the mix and repeat. Do this five or six times (the mix should look like a fairly cohesive dough by now).
  4. Pat the dough into a circle about 1 cm thick, wrap in plastic wrap and pop it in the freezer for 15 minutes or so.

Apple Pie with Gruyere Crust (Pie) September 22, 2013

Posted by cint77 in Recipes.
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Pie theme - Jacinta's dessert (2 of 2)This was the dessert at our pie night from June 2011, and originally came from this blog.

I followed the recipe exactly except I used Granny Smith apples (so not exactly, but as exactly as I ever follow one). I also made the pastry in a food processor.

I made this a second time with no lard (replacing the lard with butter) and whilst it was delicious it wasn’t as flaky and awesome as the original.

Cherry and Vanilla Pie (Vanilla) July 24, 2013

Posted by kerribatch in Recipes.
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Vanilla Theme - Kerri's Dessert (1 of 2)This pie was dessert for the Vanilla dinner, and was largely based on a recipe from About.com’s gluten-free cooking pages.


  1. I made one big pie as I didn’t have individual pie plates. It meant I had heaps of leftover pastry.
  2. I used a mixture of tinned and frozen cherries because fresh ones weren’t available. It looked like there wasn’t enough filling but seemed full enough (just) after baking.
  3. I used vanilla extract instead of almond essence.

If I made it again I would try a different pastry wash than milk, as it was quite difficult to put on the delicate pastry without damaging it and didn’t brown as evenly as I would have liked it to.

Cardamom Lamb Curry Pie July 23, 2011

Posted by andrewescott in Recipes.
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This course from the pie dinner was based largely on a curry recipe from Camellia Panjabi’s 50 Great Curries of India. It is a rather liquid curry, so to make it into a pie, a fair quantity of rice was prepared in the rice cooker, and a couple of spoonfuls of rice was placed in the bottom of each ramekin, followed by curry, followed by more rice, and then topped with puff pastry embedded with a sprinkling of caraway seeds.


  • 1kg lamb pieces
  • 1/2 cup full-fat yoghurt
  • 35 green cardamoms
  • 1/2 cup vegetable oil
  • 2 teaspoons ground black pepper
  • 1 teaspoon tumeric powder
  • 1 teaspoon chilli powder
  • 2 teaspoons coriander powder
  • 3 medium tomatoes (not too ripe)
  • salt
  • water


  1. Grind the whole cardamoms in a spice grinder until they become a fine powder. Add pepper to this, plus a little water to make a paste, and set aside.
  2. Finely chop the tomatoes, and set these aside. Also, chop the lamb into cubes, to get them ready.
  3. Heat the oil in a large pot over low heat, then fry the spice paste for 2-3 minutes. Add the meat, tumeric, chilli and coriander powders, and gently brown the meat for a full 10 minutes. Keep heat low and stir frequently to prevent spices from burning. Add some water if necessary.
  4. Add yoghurt, tomatoes and salt to taste and continue to cook for a further 5 minutes.
  5. Add 1-2 cups of water, cover, and reduce to a very low heat, leaving the pot to simmer until the meat is tender. But keep an eye on it to avoid boiling over.

Pie June 20, 2011

Posted by andrewescott in Dinners.
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On Monday 6th June, as the wintry cold weather set in, Andrew hosted the Pie dinner.


Franca produced a lovely chicken and leak pie to start us off.


For main course, Andrew served up a cardamom curry pie with sides of fried cabbage and beans with cashews.


Lastly, Jacinta provided us with a traditional apple pie (with gruyere cheese in the pastry).

Maple Pumpkin Pie (Thanksgiving) October 23, 2010

Posted by andrewescott in Recipes.
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This dessert is from the Thanksgiving meal.

Make the crust following this Pâte Brisée pastry recipe.

Make the filling following this maple pumpkin pie recipe. The lattice wasn’t made, but a fancy maple-leaf-shaped piece of pastry decorated the top.

It was served with vanilla icecream, sprinkled with brown sugar mixed with crushed pecans.