Since Saturday afternoon both of my kids did not stay at bbsitter,
so I decide to bring them to visit their daddy's work.
They love it!
A pie is a baked dish which is usually made of pasty dough shell that covers or completely contains a filling of various sweet of savoury ingredients. Pie can be either "filled", where a dish is covered by pastry and the filling is placed on top of that, "top-crust" where the filling is placed in a dish and covered by pasty/potato mash top before baking, or "two-crust", with the filling completely enclosed in the pasty shell. Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.
So called "pyes" originally appeared in England as early as the 12th Century, but the word "pie" is not attested in the Oxford English Dictionary until the 14th Century.
Recipe adapted from Hug Bear
250g plain flour
110g plain yogurt
1 tsp sugar
1 egg yolk
a pinch of salt
Put all the ingredients into the mixing bowl except the yogurt, and mix to a crumble. Add in yogurt and mix to a dough. Dough will be very soft so need to keep in refrigerated for at least 30 minutes.
12oz diced potatoes
1 big onion diced
50g mixed vegetable
1/2 can sliced canned mushrooms
2 pieces chicken breast diced
1 tbsp corn starch or potato starch mixed with 2 tbsp water
2 tbsp sugar
2 tsp salt
1/2 tsp pepper
Heat about 2 tbsp of oil and fry potatoes with about 4 fl oz of water and 1/2 tsp salt until soft.
Set aside. In a clean wok, heat 2 tbsp oil. Fry the onion till transparent, add mixed vege, mushroom, chicken. Fry for a while to break up chicken. Add in potatoes. Add in about 4 fl oz of water and cook for about 5 minutes. Add in salt, sugar and pepper. Add in cornstarch and stir to thicken mixture. Set aside for later use.
The steps for the chicken pie will be as per normal. You can either do big pie of mini pie. Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using fork and place ingredients on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180C for 30 mins.
They are hundred of recipes for biscotti throughout Italy, but other than flavoring (biscotti can also be subtly-sweet or savory) they fall into two distinct categories: those made with butter and those made without butter or any shortening. The butter enhanced cookie results in a more tender shortbread-like texture, while those without butter are drier and harder. The butterless ones don't easily disintegrate when dipped and are best served with a cup of coffee or tea, or a glass of Port or Vin Santo in which to dip them.
Bought a pack of whole almond the other day
(while shopping for snow skin mooncake ingredients) so its time to bake again :)
Vanilla + Almond Biscotti
2 cups (250g) plain flour I use 350g
1 1/2 teaspoons baking powder
3/4 cup (150g) sugar
3/4 cup whole almonds I use 100g only
2 1/2 teaspoons vanilla extract
Place dough on a lightly floured surface and knead each piece until smooth. Shape into logs and flatten slightly. Place logs onto baking tray and bake for 35 mins. Remove from oven and allow to cool completely.
Cut logs into 5mm (1/4in) thick slices and place on a baking tray lined with non-stick baking paper. Bake for 10-15 mins till crispy. Store in air tight container and serve dunked into espresso coffee or liquer. Makes 40.
Ref: Donna Hay's Modern Classic Book 2, pg 27