Toffee Apple Cider, Pork & Sage Pie
Take your pie game to the next level with our Toffee Apple cider, Pork & Sage pie served with creamy mash and vegetables. A feel good comfort food classic to warm you up on a winter's night.
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Easy breakfast everyone will love!
I make a breakfast style pot pie that is great for a crowd.
Vegetable Pot Pie Skillet
This rich and comforting Vegetable Pot Pie Skillet has a homemade biscuit topping and is made faster for weeknight dinners by using frozen vegetables. FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
FILLING
3 Tbsp butter
1 onion
3 Tbsp all-purpose flour
1 cup whole milk
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp dried sage
Freshly cracked pepper
1 cup vegetable broth
1 lb frozen mixed vegetables*
CHEDDAR BISCUIT TOPPING
2 cups all-purpose flour
3 tsp baking powder
6 Tbsp cold butter
1/2 tsp salt
1 cup shredded cheddar
2 Tbsp chopped chives (optional)
1 cup milk
INSTRUCTIONS
1. Dice the onion and add it to a deep, oven safe skillet with 3 Tbsp butter. Sauté the onions over medium heat until soft and transparent. Add 3 Tbsp flour and continue to sauté for about two minutes. Whisk in one cup milk until no lumps remain. Add the salt, thyme, sage, and some freshly cracked pepper. Allow the milk to come up to a simmer, whisking often, until it thickens.
2. Whisk in the vegetable broth and allow it to come up to a simmer again. You should now have a thick, creamy sauce. Add the frozen vegetables (no need to thaw) and stir to combine. Turn the heat down to low and allow the mixture to heat through, stirring occasionally, while you prepare the biscuit topping.
3. Preheat the oven to 425ºF. In a large bowl stir together the flour, baking powder, and salt until well combined. Cut the butter into several chunks, add it to the flour mixture, then use your hands or a pastry cutter to work the butter into the flour until the mixture resembles damp sand. Stir in the cheddar and chives.
4. Add 1 cup milk to the biscuit mixture and stir until a dough forms. If the dough seems is too wet or sticky to work with your hands, simply dust a little more flour on top.
5. Turn the dough out onto a lightly floured surface and press it down into a 3/4-inch thick circle, then cut into 6 biscuits (gather up the scraps and reshape to cut more biscuits if needed). Place the biscuits over top of the vegetable pot pie mixture in the skillet.
6. Bake the skillet for 18-20 minutes, or until the biscuits are golden brown on top and the filling is bubbly around the edges. Serve hot.
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CARA MEMBUAT QUICHE LORRAINE | Pie Gurih Mudah & Enak
Terima kasih sudah hadir disini di video kali ini aku akan berbagi cara membuat quiche lorraine | pie gurih mudah & enak jadi cara membuat quiche lorraine ini cukup mudah juga praktis aku yakin kalian pasti suka. quiche reciep atau resep pie gurih menggunakan bahan yang sangat yang cukup simple. dan ini adalah resep quiche smoked beef, atau kalian juga bisa menggunakan smoked chicken ham. resep quiche sederhana ini di jamin enak
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resep kulit pie renyah dan kokoh
Bahan bahan
1 siung bawang bombay ukuran sedang
minyak secukupnya
4 butir telur
lada hitam secukupnya
1/4 sdt pala bubuk
1/2 sdt garam
150 ml cream / susu full cream
5 slice smoked chicken ham
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Chef Clodagh McKenna’s Seeded Cheddar Bread with Kerrygold Dubliner Cheese
This Seeded Cheddar Bread from Chef Codagh McKenna is filled with shredded Kerrygold Dubliner Cheese and topped with eight different types of seeds. It’s the perfect addition to your summer brunch menu or served as an afternoon indulgence (spread with Kerrygold Butter, of course).
INGREDIENTS:
For the bread
12oz wholemeal flour
7oz plain all purpose flour
1 teaspoon of bicarbonate of soda
1 teaspoon of salt
12floz milk
9floz natural or Greek yogurt
4.5oz Kerrygold Dubliner Cheese, grated
For the topping:
½ teaspoon pumpkin seeds
½ teaspoon sesame seeds
½ teaspoon poppy seeds
½ teaspoon linseeds
½ teaspoon sunflower seeds
½ teaspoon cumin seeds
½ teaspoon chia seeds
½ teaspoon mustard seeds
METHOD:
1. Pre-heat the oven to 430°F/gas mark 7.
2. Sift the white flour, bicarbonate of soda and salt into a mixing bowl. Stir in the wholemeal flour, followed by the grated cheese and, with clean hands, mix until combined. Make a well in the centre of the bowl.
3. In a separate bowl, whisk together the yogurt and milk and slowly pour into the well of dried ingredients. Use your free hand to mix the flour into the yoghurt and milk, try and spread your fingers far apart so it resembles a trough. Make sure that there are no dry patches and that the dough is completely wet.
4. Pat your hands with flour and shape the dough into one round. Place on a floured baking tray. Flour a large knife and cut a vertical cross and then a diagonal cross, which should create eight wedges (like cake slices). Make sure you only cut about two-thirds of the way through the dough. Using a pastry brush, brush the whole loaf with some of the milk and yogurt mixture, this will give a lovely golden colour to the bread once baked. Then sprinkle the seeds on each of the wedges. It should start to look like a flower.
5. Bake for 25 minutes, then reduce the heat to 350°F/gas mark 4 for a further 25 minutes. To test whether the loaf is cooked, tap with your knuckles; it should sound hollow. Once cooked, leave to cool on a cooling rack.
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Keto Pork and Sage Top-Crust Pot Pie 6g Carbs low carb / KETO Pastry
Keto Pork and Sage Top-Crust Pot Pie 6g Carbs low carb / KETO Pastry
you will need for the Pastry:
100g, Ground Almonds
0.5 tsp, Xanthan gum (Thickener)
0.25 tsp, Baking powder
0.25 tsp., Kosher Salt
90 g, Butter (salted) (must be cold)
30g, coconut flour
1. mix dry together 2. add cold butter 3. pulse for 30 seconds until ball is formed. 4. wrap in film and place in fridge for min 1 hour ( reccomeded 2 hours). 5,. roll out between 2 pieces of parchment. ( if having pie bottom crust please blind bake for 15 mins 200c)
can be stored in the fridge for a several days , enough for pie top, please double recipe for top and bottom of pie. for 1/4 of pie crust
------ Total Fat 20g Total Carbohydrate 2g Protein 2 g Cal199 -----
entire batch
------ Total Fat 81g Total Carbohydrate 9g Protein 8 g Cal797 -----
recipe credit: adapted from :
Pork and sage pie filling: 5:10 TIME STAMP
You will need :
2 tbsp(s), Extra Virgin Olive Oil
1 tbsp(s), Mustard
0.50 tsp, Garlic powder
1 tsp, Pink Salt
1 tsp(s), Xantham Gum
1.10 lb(s), Pork Roast ( or minced / ground/ or chops any meat)
2 tablespoon, dried sage
0.50 tbsp(s), black pepper
2 cup, Chicken Stock
1 small, yellow Onion
1 tbsp(s), Onion Powder
200 g, Swede (Boiled) (rutabaga)
1. Fry onion ( add pork if not cooked already) 2. mix all dry together 3. boil swede until starts to soften 4. add swede to pork mix 5. add dry and mix 6. add stock 7. mix until thickens 8. let it cool 9. add mix to pie dish 10. cover with pastry adding steam holes 11. bake until golden brown ( 200C / 180fan ) 15mins ish
for 1/4 of pie filling
------ Total Fat 20g Total Carbohydrate 4g Protein 24 g Cal305 -----
entire batch
------ Total Fat 82g Total Carbohydrate 15g Protein 94 g Cal1219 -----
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Sugar free dark Chocolate
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