21-01-2022, 04:53 PM
(This post was last modified: 21-01-2022, 04:53 PM by Oh_hunnihunni.)
This was leftover roast chook too, with frizzled mushrooms, red onions, in butter, salt and pepper, then chook, floured up then the left over chicken juices from the pan, a splosh of milk to make the sauce. Oil spray into the little pots, big spoon of hot filling and a square of pastry on top, into a hot oven for 20 minutes.
I did a bacon and egg into the pie dish version. Boy that is a monster pie, lasted me lunch and dinner for three days and I gave wedges away. Excellent for families, not so useful for solos - put it did cook beautifully. And easy enough to clean, I soak my cooking stuff to soften all left over cooked on bits and I think that helps. Specially seeing I use a brush rather than metal pads to clean up, too many lovely old plates that scratch easily to risk a Goldilocks or silver pad.
As far as taste goes, commercially made pies are high in salt and fat. It takes a while to acclimatise taste buds to low salt home cooked version. A dash of chili helps... Or a slosh of wine!
I did a bacon and egg into the pie dish version. Boy that is a monster pie, lasted me lunch and dinner for three days and I gave wedges away. Excellent for families, not so useful for solos - put it did cook beautifully. And easy enough to clean, I soak my cooking stuff to soften all left over cooked on bits and I think that helps. Specially seeing I use a brush rather than metal pads to clean up, too many lovely old plates that scratch easily to risk a Goldilocks or silver pad.
As far as taste goes, commercially made pies are high in salt and fat. It takes a while to acclimatise taste buds to low salt home cooked version. A dash of chili helps... Or a slosh of wine!