Wednesday, 1 August 2012

August Tea Time Treats: Picnic Pies and here's one I made earlier!

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Following a resplendent round-up of Cake Stall Bakes for a jubilant July Tea Time Treats table hosted by the marvellous Karen from Lavender and Lovage, this month's theme is:

PICNIC PIES!

Sweet or savoury, small or family-sized, all pies, tarts and flans are most welcome... even if your picnic is more of a knees-up on the sofa infront of the Olympics while the rain falls outside.

Email your bakes to  teatimetreatschallenge@yahoo.co.uk  for a round-up of all your perfect pies on 28th August.

And to kick start proceedings, in true Blue Peter stylee, here's one I made earlier!



A light, summary Tea Time Treats Chicken and Leek Pie

500ml chicken stock
2 finely chopped garlic cloves
3 thyme sprigs
200g carrots, sliced
200g leeks, sliced
Handful of button mushrooms, sliced
4 skinless chicken breasts, cut into strips
2 tbsp cornflour mixed with 2 tbsp water
4 tbsps creme fraiche
1 tbsp parsley
Short crust or filo pastry to cover

1. Pop the garlic, thyme, carrots into a large wide frying pan and add the stock. Bring to the boil then simmer for a few minutes
2. Lay the chicken in the stock, grind over the pepper and simmer for five minutes
3. Scatter the leeks and mushrooms over the chicken, cover and simmer for ten more minutes
4. Remove from the heat and set aside to cool for fifteen minutes or so
5. Strain the stock into a jug. Tip the chicken and veg into your pie dish (approximately 1.5 litres) and discard the sprigs of herbs. Pour the stock back into the frying pan and heat gently, slowly adding the cornflour mix, stirring throughout until the sauce thickens. Remove from the heat and stir in the creme fraiche and parsley. Season
6. Heat the oven: 200C/180Cfan/Gas Mark 6
7. Pour the sauce over the chicken and vegetables and stir together
8. Place the pastry, cut to the size of the pastry dish, over the filling, tucking in the sides. I used spare pastry to spell out Tea Time Treats. Bake for 20-25 minutes until the pastry is golden and sauce bubbling

Baker's notes...
  • I used shortcrust pastry but the original recipe, from BBC Good Food Magazine uses four layers of filo pastry brushed with rape seed oil for a healthy twist
  • Using spare pastry to spell out TTT. 'PIE' or 'YUM' might also work!
Happy Baking!





9 comments:

  1. What a fantastic idea for August. Picnic pies are such a good idea. I am away from next weekend so am desperate to try and find a recipe that fits in with at least 3 challenges. I will get thinking! xx

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  2. excellent idea!!!... I love a good pie and this is perfect for our glorious summer.... oh....

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  3. BRILLIANT theme Kate, I LIKE it! And I also LOVE your TTT pie too.....:-) I shall put on my pie making hat and join in! Karen

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  4. Lovely challenge - pies and picnics are a deeply satisfying combination. Oh, and I love chicken and leek.

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  5. Hi Kate,

    a new nice challenge for us. However, I have already made up my mind for what to make/bake for this month challenge on picnic pies, so now it it just to find the time to create these pies. Today is a busy day for me, being in the garden as well as being in front of the TV watching rowing - 4 Danish teams are rowing today, so I have to cross my fingers.

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  6. Oooh pies, what a great idea. Thinking cap firmly on!

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  7. Brilliant! I need to make a pie for Bake Club next week, so this is excellent timing. It's not exactly picnic weather here, but I'm definitely up for a sofa feast!

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  8. Great theme! yours looks yummy

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  9. Great idea! I just picked my random recipe today and it will fit nicely to this month's tea time treats - yay! :)

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