Pasties always bring back fond memories of my Ouma (Grandma), but there are not many that taste as good as hers, especially not the ones from the bakery at most of our large food stores.
We had taken a drive down the coast last week, as we have been doing quite a bit of lately, not wanting to visit crowded places and stopped at one of our favourite spots called The Doghouse Cafe, and I'll be sharing more of that wonderfully laidback place mid-covid in another blog. Their pies reminded me of Grandma's pasties with the flakiest light pastry and the most delicious fillings on offer.
I decided to make Chicken, Leek & Mushroom as well as Savoury Ground Beef & Veg Pasties plus made a couple of smaller Vegetable Pasties for Mom Lily who has become Vegetarian in her old age - she'll be 90 next month!
It was a load of work, but really worthwhile, as I made enough for the freezer so will have a couple of easy quick dinners by serving them with vegetables or potato wedges and a salad.
Fillings have to be made first and cooled down completely before putting the pasties together.
It's actually way better making the fillings as well as the pastry the day before, but yours truly at times being a spur-of-the-moment cook, did it all in one afternoon; it was hectic to say the least, but helped having a willing hubby to do the dishwashing as he loves anything wrapped in pastry; needless to say there was a ton of dishes with all the different fillings being prepared!
Chicken, Leek & Mushroom Pie filling
- 2 Leeks, diced
- 1/2 Bell Pepper
- Approx 700 gram filleted Chicken breasts, diced
- Fresh Rosemary & Thyme
- 1 small bunch Spring Onions, diced
- 1 punnet Mushrooms, sliced
- Approx 300ml Chicken Stock
- 1 packet Cream of Chicken or Mushroom Soup powder
Sautee Leeks & Bell Pepper in a little oil & butter mix
Add chicken and sautee on fairly high heat
Lower heat & add herbs, Spring Onions & Mushrooms
Mix stock and soup powder & add to chicken, cook till it starts to thicken, remove from stove & cool completely before using.
Ground Beef & Veg Pie Filling
- Approx 800 gram lean ground Beef
- 1 Onion, diced
- 2-3 Carrots, diced
- 2 Potatoes, cubed
- 1 small bunch Spring Onions, diced
- Approx 500ml Beef Stock
- 1 packet Brown Onion Soup Powder
Sautee onions in a little oil, add meat and brown while stirring
Add vegetables, stock and cook till vegetables are tender
Thicken with soup powder which has been mixed with some cold water till smooth
Leave to cool completely before using
Vegetable Pie Filling - small batch
- 1/2 Onion, diced
- 1 Leek, diced
- 1-2 Carrots, diced
- 1 Potato, cubed
- 1/2 punnet Mushrooms, sliced
- Fresh Thyme
- Small bunch Spring Onions
- Approx 1 cup Cauliflower florets, broken up
- 1/2 cup frozen Corn
- 1-2 cups Veg stock
- 1/2 packet Mushroom Soup Powder
Sautee onions, leeks & carrots
Add remaining vegetables as well as herbs
Thicken with soup powder that's been mixed in approx half a cup of water till smooth.
Cool completely before using
Super Pastry
- 1000ml Cake Flour
- 5ml Salt
Use a whisk to evenly distribute salt - 400 gram Ice cold Butter
Grate into flour and use a knife initially to roughly mix into flour, then use electric mixer to mix till mixture resembles fine crumbs. - 2 Egg yolks
- 2 Tbsp Vinegar
- Ice water
Place into measuring jug, add enough ice water to make 250ml liquid, knead into flour mixture.
Leave to rest overnight in refrigerator, remove to come to room temperature before using.
Now for the final step
Roll pastry out thinly on floured board, cut into large circles, place on sprayed pans, place filling on one half
Brush edges with egg & milk mix, turn pastry over and seal with a fork or vintage pastry tool
Paint with an egg glaze, bake approx 40 min at 180°C or till a nice golden brown
I made a couple of regular pies using my vintage pie pans
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I like that pastry recipe! Like you, there's a lot do on the spur of the moment. You have reminded me about the one and only time my mother made cornish pasties...
Which reminds me, I haven't done cheese pies in a while!
I'd like to have your cheese pies recipe! This pastry is really good, I use it for Christmas mince pies and jam turnovers as well, just sprinkle a little sugar on top.
Have a great day Fiona!
I use a sweet recipe that mixes the butter and sugar for my mince pies. Here's a link to the cheese pie recipe. When you look at it, you'll see that no recipe is necessary! You can make these blindfold!
Thanks Fiona, have checked it out, looks great and so easy! Lovely blog that one!
Always a winning combination when it comes down to home cooked food and recipes @lizelle each looks superbly delicious!
Wow Mom is almost the 90 years young, good to hear she is back up and coping better.
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Thank you Joan, Mom's a tough little cookie but unfortunately her balance is really bad now so we take turns walking behind her and lightly support her. Everyone loved the pies😊
Balance is more often than not inner ear problems, at Mom's age difficult to say having taken the fall, so long as someone is close to hand at least she is still mobile.
Pies looked good, my Mom was the pastry queen of the home, a road seldom/never ventured into here. Have a great day!
I also love working with pastry!
Unfortunately mom has an Acoustic Neuroma, a benign brain tumour that's sits in the lower brain right behind her left ear and it's very slowly getting bigger, which is causing the balance problem, exacerbated by the weak ankle, not easy!
Woolies pies are good and Ma Baker not bad at all, but homemade still is best. My hubby looooves pastries😉
I take short cuts and buy once in awhile, used to have lovely home baked years ago from local Spar alas no more... Will keep Woolies in mind, very seldom go there.
When age catches up there is little one is able to do, thankfully she is not sitting in an old age home stranded as many do. Take care and enjoy every moment, even with that pastry you present so well.
You are a master. What heavenly pastries. I haven't attempted these pastries due to fear of failure. Now I have an excuse that my lower oven element is broken. I will have to eat your food with my eyes!
LOL I can't see you failing with any dish and definitely not with pastry! You're a master chef my friend! That bottom element needs fixing 😄
This looks absolutely delicious! It brings back memories from all the pies we ate in school and the special dinners where we tried to replicate the pies. My dad has been bugging me to make some pies now for a while! I think your post inspired me to give in to his cravings.
Then it's high time you tried your hand at it, it's even easier if you buy frozen pastry, some are quite good but I prefer this one although it's not a flaky pastry. Hope you're gona put a smile on your Dad's face @fermentedphil 😊
Thank you for the nice memories shared.
No problem! Where do you buy your pastry dough? Or what brand? The last time we made pies of all places was in the UK when we visited my brother. We were so lucky to buy some lamb meat at Tesco's at a 50% discount, otherwise, it would have been a vegetarian pie!
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Those pies look absolutely devine @lizelle I love pies and curry gravy. That recipe of yours is so easy and lovely to make, live it my friend, missing you a lot. Thanks for sharing.
Looks great!!
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