Apple Pie Masayu


Finally the baking mood strikes after a long hiatus and today I was in the mood to bake Apple Pie 🙂

This recipe was shared by a friend of mine and this is the first time I’m trying out her recipe but I did not use brown sugar since it was not available at home and so I replace it with red sugar instead and I did not make it in a 9-inch pie pan but into 4 small pie pan and 1 rectangular pie dish. Also the original recipe used kuih lapis powder, since again I do not have it, I substitute it with mixed spices powder instead.

Apple Pie Masayu

Ingredients:

For the crust (makes two 9-inch pie crusts)

260 gm plain flour
1/2 tsp salt
225 gm butter, chilled and cut into cubes
1/2 cup of cold water (I used about 1/4 only)

Method:
– Combine flour and salt in a mixing bowl. Rub in the butter until the mixture becomes coarse bread crumbs.
– Stir in the cold, a little at a time, kneading it until the crust mixture forms a ball.
– Wrap dough in plastic wrap and refrigerate for 1 hour in the freezer.
– Sprinkle flour onto rolling surface. Roll dough out, then divide in half.
– Roll each half to fit a 9-inch pie pan. Place crust in pie plate, pressing evenly into the bottom and sides.

Filling:
8 apples peeled and sliced – (I used 6 apples)
Lemon juice from 1 lemon
1 tbsp white sugar
1 cup of brown sugar
2 heaped tbsp flour
1/2 tsp cinnamon powder or mixed spice powder
2 tbsp butter
1 egg yolk
1 tbsp milk

Method:
– In a large bowl, toss the sliced apples with lemon juice.
– Combine sugars, flour, cinnamon or mix spice powder. Add to the apples and toss well to coat.
– Fill pastry lined 9-inch pie pan with apple mixture.
– Drop blobs of butter and place second crust on top of the filling, cut slits on top of crust to vent. Seal the edges of the crust with a fork or by hand.
– In a small bowl, beat the egg yolk and milk. Brush the mixture over the top crust.
– Bake at 200 degree C for 15 mins. Reduce heat to 180 degree C and bake for about 40-45 mins or until crust is golden brown and filling is bubbly,
– Cool for an hour before serving.

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Chicken Pie

School holidays, due to the rainy season, we spent more time at home than exploring the outside world. Positive side to this situation, I was able to mess up my kitchen more often hahaaa…

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Today, I made Chicken Pie.

Recipe originally from Azie Kitchen but I tweaked a bit, based on what I have in the fridge, at least for the fillings.

Pastry:
250 g flour
200 g butter – room temperature
110 g yoghurt
1 egg yolk
1 tsp sugar
Pinch of salt

Mix everything except for yoghurt, till become crumbs like.
Add yoghurt, mix till become a soft dough. Keep in the fridge for half an hour.

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Fillings:
500 g chicken fillet – cut into small cubes
1/2 cup of mix vegetables
1/2 cup of capsicum
1 onion – diced
2 garlic – minced
2 tbsp olive oil
Salt and pepper to taste
Black pepper to taste
1 tbsp of corn flour – mix wif 2 tbsp of water (to make filling thick and sticky)

Heat saucepan with the olive oil. Saute the onions and garlics. Then add the chickens and rest of vegetables. Season well and once chicken is cook, pour the corn flour mixture. Stir well and after few minutes, off the fire and cool the fillings.

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Making the pie:
Take the dough out of the fridge. Roll the dough onto floured surface. Roll till about 1/4 cm in thickness.

Cut out circle shapes and place them on the pie moulds.

Add the fillings, and cover the top with another layer of the dough or you can add strips of dough like I did.

Bake for 35 mins at 180 degree C.

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Shepherd’s Pie

Another of my favourite … Shepherd’s Pie but this time I baked it using the recipe given to me by another friend.  I prefer this recipe cos it taste better and more savoury.

 

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Shepherd’s Pie for our guests …

Here’s the recipe … definitely a keeper and its’ going into my collection of recipes book 🙂

Ingredients :

1 kg potatoes
400g minced beef or chicken
4 large onions – diced finely
8 cloves garlic – chopped finely
1 capsicum – diced
1 ripe tomato – diced
3 fresh chillies sliced thinly
200g mix vegetables
2 tbsp meat curry powder
250g grated cheddar cheese
75g unsalted butter
200ml fresh milk
dried basil and oregano leaves
Canola oil
Salt and pepper to taste

Method:

Step 1 – Preheat oven to 160 degree Celsius. Wash, skin and boil potatoes till soften.  Mash potatoes with butter, milk and ½ of the grated cheese.  Set aside.

Step 2 – In a frying pan, heat 2 tbsp oil over high heat and browned the minced meat.  Set aside.

Step 3 – Use the residue from the meat just now and add diced onions, garlics, chillies, tomatoes, and capsicum till soften and turn fragrant. Add curry powder and continue to fry till oil separates from the curry powder. Add the browned minced meat and till ingredients are well incorporated. : Add mixed vegetables, dried basil and oregano leaves as well as salt and pepper to taste.
Step 4 – Heat an 8 cup baking dish 0r a soufflé dish and spoon the piping hot fillings into it. Top it with the potatoes. Smooth over the top and sprinkle over it with the remaining cheese.

Bake for 30 mins.

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