Pies and Sausage Rolls

Ok lets swap ;)

Here's my Pumpkin Pie Recipe I was telling you about.


Libby's Famous Pumpkin Pie

1 unbaked 9" (4-cup volume) deep-dish pie shell (I just use a frozen sara lea shortcrust piecrust)
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1-3/4 cups Cooked Pumpkin Flesh (see note)
1 1/2 cups Evaporated Milk

Preheat oven to 425°F, 220C.

Combine sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350° F, 180C.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

For 2 shallow pies, substitute two 9" (2-cup volume) pie shells. Bake in preheated 425° F, 220C. oven for 15 minutes. Reduce temperature to 350° F, 180C.; bake for 20 to 30 minutes or until pies test done.


***Note***

To get the Pumpkin Flesh, I usually use a butternut pumpkin. You will need to do this ahead of time so that the flesh cools.

Ok preheat oven to 180C slice it in half lengthways. Put the Squash on a a oven tray (I usually use a biscuit tray) lined with glad bake, flesh side down. Cook for 45 mins, until the flesh is soft and the liquids bubble a little. Now you can season the flesh by using some of the same spices used in the filling, but I find there is plenty once its all combined.

Its almost as good as if you made it from a tin ;)

Now whats your recipe Christy?

*hugs*
Cailin

Edited to add: I forgot to mention don't scoop the seeds out of the pumpkin till after its cooked (I don't know why I think it ads flavour)

okay here goes...

Regular Pumpkin Pie

1 Sara Lee shortbread piecrust (me too!)
2 cups cooked mashed pumpkin
14 oz sweetened condensed milk
2 eggs
1 tsp cinnamon
1 tsp all spice
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

I cheat and cook the butternut pumpkin in the microwave.... :-$
and it does have to cool before mixing as otherwise it cooks the eggs a bit and is a bit yuck...

Preheat oven to 220 C
Cook pie crust for 10 minutes with baking paper and beans or rice inside.
Mix all ingredients together well.
Bake at 220 for 15 minutes
Reduce oven temp to 180 and bake 35 minutes longer or until the knife inserted 1 inch from edge comes out clean
Top with whipped cream!


Almost the same!! Mines a bit of a cheat way, but better then opening a can!! LOL!

new one.... pumpkin pie crunch....mmmm our house favourite!

For the crunch:
1 packet yellow/butter cake mix (Its American what can I say? LOL)
1 cup chopped pecans
1 cup butter or margarine

For the filling:
2 cups cooked mashed pumpkin
12 oz evaporated milk (I use lite...lol)
3 eggs
1 1/2 cups caster sugar
1 tsp nutmeg
1 tsp cinnamon
1 tsp all spice
1/2 tsp ground ginger
1/2 tsp salt ( I don't use any.... or maybe just a sprinkle..)

Pre heat oven to 180, I use a 13 x 9 x 2 inch pan...basically a lasagne dish will do! Thats what I really use...

Combine filling mix together well... pour into pan. Sprinkle Cake mix evenly on top, top with pecans and then drizzle with butter until covered. Bake at 180 for around 50 minutes, taking care not to burn top but that the inside filling is cooked...

This is almost like a pudding, but I'm drooling like Homer right now...

Christy

how about pumpkin scones? anyone got a recipie for that?
i love those but dunno how to make them

take care
Lesley

Sorry Lesley for not replying!! I'm not sure... have a look at those easy peasy scones, I would say that you would probably substitue some of the flour for cooked mashed pumpkin, but I don't seem to have a recipe for pumpkin scones around here.... sorry!


Christy

BTW made house pumpkin pie this weekend... mmmmm.... needed a turkey dinner to go with!

I have had a look but6 wrapping a snaga in pastry just wont cut it, it needs to be full of flavour & not bland coz most recipes only say sausage mince, bread crumbs, salt & pepper...
TOO BORING for me!!!

Any help, I need it to make for my friends daughters 1st b'day in 2 wks time!!!!

Thanks!

Try adding garlic, parmesan cheese, grated onion and carrot.

Omg... I am spewing... I just typed my recipe out for you tracey, then hit the wrong key and lost it all. ARGHHHHHHHHHHHHHHHHHHHHHHHHHH.
I will type it again as soon as I have calmed down!!! ](*,)

Ingredients:
Puff pastry
500g mince (I always use beef mince)
1 carrot
1 onion
1/2 cup peas
1/3 cup water
3 teaspoons cornflour
1 egg
1 tbs soy sauce
1 tbs tomato sauce
1/4 tsp basil
1/4 tsp parsley
1 tbs oil
salt & pepper

Method:
1. Brown the mince in a little oil.
2. Dice onion and grate carrot. Drain excess oil from mince.
3. Add the carrot, onion, peas, soy sauce, tomato sauce, herbs, salt, pepper and water and simmer over low heat.
4. In a cup add 3 tsp cornflour and enough water to mix into a pourable paste.
5. Remove saucepan from heat. Gradually add cornflour while stirring thoroughly.
6. Simmer until mixture is thick.
7. Beat egg.
8. Take a sheet of puff pastry and slice it in half lengthwise. On each half of the pastry, add spoonfuls of mince along the length of the pastry.
9. Roll up the pastry and seal the edge with a little beaten egg.
10. With a sharp knife cut the length of the pastry and mince into small 5cm segments. Place on a greased tray.
11. Glaze top of sausage roll with egg.
12. Sprinkle with herbs. Bake in a 200C oven for 15-20 mins.

With this recipe I usually add a little more tomato sauce and soy sauce for extra flavour. And I also sometimes add corn as well to make them a bit healthier.

I simply use sausage meat, and add a diced onion and either some tomato sauce OR BBQ sauce and mix it all up. These are never bland! They're always a hit!! Sausage mince/meat with just breadcrumbs, salt and pepper would be pretty ordinary!!!

You can use different kinds of sausages though to make it taste a little bit different...... if you go to a butcher or deli and take a look at their snags, you'll find some that you can use (just squeeze out the meat from the sausage casing and then add the onion and sauce). I've used BBQ Sausages before or Beef & Tomato Sausages and they've turned out REALLY well.

:-k :-k :-k Hmmm, hadn't thought of asking my local butcher if I could look at his snag & then squeeze out it's meat! 8-[

Those Gourmet ones, maybe I could give them a whirl...

Thanks to EVERYONE for their suggestions......


Toot's, Should our posts be here or in AO 8-[

OMG Tracey!!! Your mind is really dwelling in the gutter with that call! LOL

I'll never look at my butcher the same way again PMSL!!!

I just use the gourmet sausages and a bit of chutney. Always delicious!

Tracey, Don't know if this will interest you or not, but though i would post.

Got this recipe from Sanitarium, they call them Country Cottage Rolls.


3 eggs
½ cup pecans
1 large onion, chopped
1 tablespoon soy sauce
1 cup low-fat cottage cheese
½ cup dry breadcrumbs
1 cup minute oats
3 sheets reduced fat puff pastry
1 tablespoon soy milk or dairy milk for glazing
2 tablespoons sesame seeds


1. Process eggs, pecans, onion, soy sauce and cottage cheese until fine. Transfer to a bowl and mix in bread crumbs and oats.

2. Cut pastry sheet in half and spoon mixture down one edge. Brush other edge with milk. Roll to enclose filling with pastry and repeat with remaining pastry sheets.

3. Cut each log into 6 even lengths. Brush with milk and sprinkle with sesame seeds.

4. Bake in a hot oven, 200°C, for 15-20 minutes or until crisp and golden.
Makes 36 party sized rolls.

Nic

I use about half and half sausage meat & beef mince, add an egg, grated carrot & onion, tomato sauce, salt & pepper. Verrry tasty. Mmmm, wonder if this CSIRO diet I am on has room for some home made sausage rolls?? 8-[

Hi Ladies

I was wondering if anyone had a yummy sausage roll recipe. I use to have the most delicious one but lost it during a house move and can't remember it at all off the top of my head.

Thanks!

Hi Lee-Ann,

Check this thread out Chicken & Vegetable Rolls. They are a great alternative to your normal sausage roll - they are great!

My normal sausage roll recipe goes a bit like this - it's all very approximate and just made to taste really:

Sausage Meat
Diced Onion
Tomato or BBQ Sauce to taste
Ready-rolled puff pastry

Basically you just combine all those ingredients and spoon onto the puff pastry and roll it up and cut into sausage rolls! As an alternative to the normal tubes of sausage meat that you can buy in the supermarket, sometimes I will go to a deli and buy some nice sausage rolls, like beef and tomato for a bit of a different flavour. Very tasty! You can also throw in grated carrot to these if you like.

Mine is almost the same as Melinda's except I use mince in mine as well.
1kg Sausage meat
500g beef mince
grated carrot
onion
tomato sauce
salt & pepper

Mmm, haven't made them for ages. Might have to this week!

Also try HERE as someone else was asking the same thing not too long ago...

Hi, try these nutritious homemade sausage rolls:

Mix together in a bowl -
500g minced beef, 1 grated zucchinni, 1 grated carrot, 1 grated small onion, 1/2 cup breadcrumbs, 1 heaped tablespoon tomato paste, 1 egg, 2 tablespoons chopped fresh herbs(any, I like to use basil, sage, mint etc)

Grab a sheet of prepared puff pastry and cut in half to form a rectangle. Along the long side place tablespoons of mince mixture to form the sausage shape all the way to the edge. Take the long side and roll the pastry until the meat is enclosed. I should look like a long pastry tube with meat in it. Cut into what every size rolls you want, bite size, med or large. Use a fork to ***** a couple of air holes in the top of pastry. Glaze with some beaten egg and pop into a hot oven and cook until pastry is puffed golden brown and meat is cooked. Serve with your favourite sauce.

I also used this mince meat mixture for healthy hamburgers. Just form into patties and throw onto the frypan or bbq grill. Make mini ones for birthday parties - very cute and yummy. Sam

Thanks so much every one! I'll be making sausage rolls today for lunch, yummy!

i would love to start making my own pies/ party pies but am totally clueless when it comes to recipes/pastry etc..
can anyone suggest some great recipes including how to use pastry?
also what sort of equipment to use, like cutters/tins for example! thanks heaps!!!

I'm so lazy - I just buy the villi's frozen pies. They're so yummy.
When I do make my own pies I usually cheat and use frozen pastry from the supermarket. For filling I just cook up some meat and whatever veges I have in the fridge, add seasoning and thicken it with a bit of corn flour.
You can buy pie tins at the supermarket - the bottom and sides seperate so you can take the pie out for easy cutting.

I'm lazy & buy premade pastry for my pies. I use my own pie tins & for mini pies I use muffin tins. Sorry....

Fillings I use all sorts. Mainly I make a cottage pie with mince, beef stock cubes, bay leaves, 1 carrot grated 1 zucchini grated & 1/4 cup corn. I cook it all up and add corn flour & a dash of soy sauce at the end & then pop it in the premade pastry with mashed potato on top.

For speed I use the pre-made pastry. Occasionally I just make the filling, then separately cut circles of puff pastry and cook them in the oven. I serve the filling on a plate with mash and veges and just add the pastry as a *lid*.

Hand made pastry is great when you have time - the Donna Hay cook books give some simple recipes but pastry can be temperamental (sp?) and I always have the pre-made stuff as backup.

I always use the Pampas Puff Pastry - I don't make my own.

I usually cook up my pie mixture in the slow cooker. It's simply some blade steak (say 500g) diced and seasoned with flour and salt and pepper, some beef stock and a tablespoon or so of gravox with a bit of water, a few tablespoons of tomato sauce and a tablespoon or so of worcestershire, plus any vegies you fancy.

Honesty, I am qualified as a chef, and love to think of myself as a domestic goddess, but I wouldn't stress yourself over making home-made pastry......I can, but chose not to! Espeically in warm weather, life is just too short! To make GOOD homemade pastry, IMHO, you need cold hands and a marble slab at the very least........so I say go the pre-made stuff from the supermarket!!(Puff and shortcrust, ready rolled, ready made quiche bases etc......they are very reasonable and excellant quality........)

I just made the most perfect meat pie filling the otherday ! So yummy....

500G mince meat
Cup of frozen peas and corn
1 Onian
1 Grated Carrot
1grated Zucchini
6 Large mushrooms
4 tablespoons of beef stock
1 cup of water
5 Tablespoons of tomato sauce
Cornflour and water to thicken

1. Brown meat and remove from saucepan
2. Cook Onian , Carrot and Zucchini for 5 mins then add meat back in .
3. Add peas and corn cook for 2 mins
4 . Add beef stock , water and tomato Sauce and allow to simmer until cooked
5 . Then add corn flour and cook until thickened

I did not add salt and pepper because it was for Kaitlyn as well ..but you could.

cant help you on the pastry as I put it in Volvuents(SP) and topped with mashed potato...so good!

I make a delish chicken pie recipe....very easy and YUMMO!!!!!!

40g butter
1sml leek - or onion, sliced thinly
2 cloves garlic, crushed
450g chicken breast, chopped coursely
2 tablespoons cornflour
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup cream
2 sheets ready rolled puff pastry
1 egg, beaten

Preheat oven to moderately hot.
Melt butter in large frying pan and cook leek and garlic until softened. Add chicken and cook til browned. Add blended cornflour and wine, then stock and cream. Stir until mixture boils and thickens. Reduce heat, simmer uncovered for 5 mins. Allow time to cool.
Cut each piece of pastry in half and place onto greased oven trays. Spoon a small amount of cooled chicken mixture onto one half of one piece of pastry, leaving 1cm border; brush edges with egg. Fold pastry over to enclose filling; pinch edges together to seal (i press down with a fork) Cut 2 sml slits in top of pasrty square; brush top with egg. Bake uncovered for about 15mins or until slightly browned.

Easy Quiche Filling:
4 eggs
1cup cream
1 cup grated cheese - tasty (i also add a bit of parmesan)
Diced ham or bacon pieces - a lge handful or so
Cherry tomatoes - cut in half - about 1/2 punnet
Chopped dill - about 1 tablespoon
Sea salt and cracked pepper

I kind of make up the amounts of ingredients to suit my tastes - the beauty of quiche is that u can muck around with it a bit and add what u like.

U can either make one lge quiche using short crust pastry or mini quiches. I've also used voulevant (sp?) cases - but sprinkle the bottom with breadcrumbs first to absorb some of the liquid so that it doesn't leak out too much.

*bumpity bump*

subtle LOLOLOL!

;)

*hugs*
Cailin

LOL! I hope you don't mind me changing the title... just thought I'd pop it out there ;) in case Cass wanted to have a look...

I thought it had been changed but wasn't sure ;) Nah I don't mind... I just meant subtle coz I figured you bumped it for cass...

Was being cute I promise :)

*hugs*
Cailin

Ohhh I love this thread as I cook pumpkin pie every christmas for my family!!!..my one is :

1/4(800G) QLD Blue Pumpkin - deseeded
Melted butter to grease
1 Sheet Ready rolled short crust pastry
250Mls Evaporated milk
1/3Cup white sugar
1/4 Cup firmly packed brown sugar
3 eggs
1tsp Cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp nutmeg
Pinch of cloves

1.Preheat oven to 210c and bake pumpkin brushed in butter uncovered for 45mins
2.remove pumpkin flesh and blend
3.Greese 23cm pie tin place pastry in and ***** base with fork - allow to sit in fridge for 20mins
4.reduce oven to 190c - line pastry with paper and beans or brown rice and cook for 12mins . Remove paper and beans or rice and cook for further 8-10mins - allow to cool
5. Combine pumkin and all other ingrediants in bowl and whisk. Poor into prepared crust . Cover edge of pie with foil and bake for 25mins. Then remove foil and back for further 25-30mins or until knife comes out clean from centre of pie.

mmmm yummmmm cant wait for Christmas!

Cass

:help: Hi all, I am after some information on how to cook the Famous Creamy Chicken and Leak Pie, my ex used to make it Perfectly but I can't ask her how because of (reasons) so if any one out there could help me that would be fantastic. From the Pie pastry to the last bit of leak etc.

Cheers.... :)

Hi, this recipe was in another thread in this section. Pie recipes I think. Hope it helps you.
I make a delish chicken pie recipe....very easy and YUMMO!!!!!!

40g butter
1sml leek - or onion, sliced thinly
2 cloves garlic, crushed
450g chicken breast, chopped coursely
2 tablespoons cornflour
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup cream
2 sheets ready rolled puff pastry
1 egg, beaten

Preheat oven to moderately hot.
Melt butter in large frying pan and cook leek and garlic until softened. Add chicken and cook til browned. Add blended cornflour and wine, then stock and cream. Stir until mixture boils and thickens. Reduce heat, simmer uncovered for 5 mins. Allow time to cool.
Cut each piece of pastry in half and place onto greased oven trays. Spoon a small amount of cooled chicken mixture onto one half of one piece of pastry, leaving 1cm border; brush edges with egg. Fold pastry over to enclose filling; pinch edges together to seal (i press down with a fork) Cut 2 sml slits in top of pasrty square; brush top with egg. Bake uncovered for about 15mins or until slightly browned.

I cheat....

Meat from 1 bbq chicken (not the skin or stuffing)
1 leek chopped (steamed in microwave steamer for 1-2 mins)
equal amount of finely chopped celery (in with the leek)
1 440g tin cream of chicken soup
1 300ml lite sour cream
1-2 puff frozen puff pastry sheets (get them out to start thawing before you mix the rest).
1 egg beaten to brush pastry

Mix together first five ingredients in mixing bowl (or a sauce pan over a gentle heat if you want to cut down oven time).

I split this mixture between 4 heatproof casseroles about the size of a chinese bowl. Two go straight in the freezer. Or I put it in one 20cm casserole/deep pie dish.

Then I get 1-2 sheets puff pastry and cover the individual pies or big pie. For the individual ones I use one sheet cut in four squares to cover two pies. I put the first square on - egg wash and then put the next square on at 45 degrees - so I get a good seal and a sort of 8-pointed star dropping down around the sides. For the big one I just put one whole or two whole sheets on depending on how much puff we feel like.

bake in moderate to hot oven for 20-25mins (individuals) or 25-35mins (big pie) until nicely brown and puffed.

Oh yay - that 1st recipe was mine...........it really is fabulous!!!!!!!! U'll love it. I'll be giving yours ago too Kar :)