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		</div><p>Pie week is going to end soon, it is time to conclude the week with impressive pies that are versatile &#8211; they taste great hot, warm or cold, so you can make it well ahead. A hearty pie makes a stunning centre-piece for everyday or entertaining, hence indulge one of these sumptuous pies today. The sweet pies can be your spectacular seasonal dessert or even a spring staple, promising a sweet ending to any meal. While the savoury pies could be your quintessential comforting pie all of which you can make in a flash, here are some super-speedy classic and over-the-top new favourites from the experts.</p>
<blockquote><p>Cape Gooseberry Pie Recipe*</p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/03/gooseberrypie.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/03/gooseberrypie-1024x733.jpg" alt="" width="640" height="458" class="aligncenter size-large wp-image-108916" /></a><br />
 <br />
<b>TOTAL TIME: Prep: 30 min. + chilling Bake: 55 min. + cooling<br />
MAKES: 8 servings</b><br />
<b>Ingredients:</b><br />
* 2-1/2 cups all-purpose flour<br />
* 1/4 teaspoon salt<br />
* 1 cup cold butter, cubed<br />
* 6 to 8 tablespoons ice water<br />
<b>FILLING:</b><br />
* 2 cup sugar<br />
* 1/4 cup cornflour<br />
* Dash salt<br />
* 1/3 cup water<br />
* 1/2 teaspoon ground cinnamon, optional<br />
* 4 cup fresh Cape gooseberries<br />
* 1 tablespoon lemon juice<br />
* 2 tablespoons butter</p>
<p><b>Method:</b></p>
<ol>
<li>In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into two portions so that one is slightly larger than the other. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight.</li>
<li>For filling, in a large saucepan, whisk sugar, cornflour, salt, water and, if desired, cinnamon until smooth; add gooseberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.</li>
<li>Preheat oven to 400°. Add lemon juice to this mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.</li>
<li>Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake 10 minutes.</li>
<li>Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.</li>
</ol>
<blockquote><p>Vegetable &#038; Chicken pie</p></blockquote>
<p><u>For Crust</u><br />
<b>Yield: 2 Crust</b><br />
<a href="http://londonglossy.com/wp-content/uploads/2017/03/vegetabkechickenpie.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/03/vegetabkechickenpie.jpg" alt="" width="320" height="236" class="alignleft size-full wp-image-108918" /></a><br />
<b>Ingredient:</b><br />
* 3 cup all purpose flour<br />
* 12 table spoon cold unsalted butter<br />
* ½ cup ice cold water<br />
* Salt a pinch<br />
* Sugar a pinch</p>
<p><b>Method:</b></p>
<ol>
<li>Dice and keep the butter in the refrigerator.
<li>
<Li>Mean while place flour, salt, sugar in a bowl.</li>
<li>Mix well all three ingredients and then add the butter slowly in the bowl.</li>
<li>Sprinkle the cold water and start mixing the flour till it begins to form ball.</li>
<li>Dump out the entire mixture on a floured board and roll into a ball.</li>
<li>Wrap the dough in a plastic bag and refrigerate for 30 minutes.</li>
<li>Meanwhile take a pie shell and grease it with the butter.</li>
<li>Once the dough is set in refrigerator take it out and roll it into a sheet then fit it in the pie shell.</li>
<li>Half bake it in preheated oven at 180 degree Celsius for 15 minutes or till it gets desired color.</li>
<li>Repeat same with the top crust also.</li>
</ol>
<p><b>Ingredients for the filling:</b></p>
<ol>
<li>2 cup chicken mince</li>
<li>½ cup cooking cream</li>
<li>½ cup diced blanched carrot</li>
<li>½ cup blanched green peas</li>
<li>½ cup sliced and sautéed button mushroom</li>
<li>½ cup red pepper cut into thin strips and sautéed</li>
<li>½ cup yellow pepper cut into thin strips and sautéed</li>
<li>2 sprig chopped thyme</li>
<li>1 Sprig chopped rosemary</li>
<li>2 table spoon finely chopped garlic</li>
<li>2 table spoon olive oil</li>
<li>2 cup grated yellow cheddar cheese or any melting cheese of your choice</li>
<li>Salt to taste</li>
<li>Pepper to taste</li>
</ol>
<p><b>Method:</b></p>
<ol>
<li>Take a pan add olive oil; once the oil is heated add chopped garlic, thyme and rosemary. Sauté well till the entire flavor is infused in the oil.</li>
<li>Add chicken mince to it and cook well.</li>
<li>Once the chicken is cooked add all the vegetables, cream and mix well in the pan.</li>
<li>Take out the mixture in a bowl and let it cool.</li>
<li>Add the grated cheddar cheese to the chicken mixture and give a proper stir so that all the ingredients are mixed properly.</li>
<li>Place the mixture in the half baked pie shell, cover the pie and egg wash with the beaten egg on the top covering of the pie.</li>
<li>Bake the pie in a preheated oven at 200 degree Celsius for 30 minutes or till the crust gets the golden brown color.</li>
</ol>
<blockquote><p>Apple Pie with Custard* </p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/03/Apple-Pie-with-Custard.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/03/Apple-Pie-with-Custard.jpg" alt="" width="320" height="320" class="alignleft size-full wp-image-108915" /></a><i>Main Ingredient<br />
Tart, Custard</i><br />
<b>Ingredients:</b><br />
* 1-1/2 cups all-purpose flour<br />
* 1/2 teaspoon salt<br />
* 1/2 cup cold butter<br />
* 3 cups sliced peeled tart apples, (about 4 medium)<br />
* 1/3 cup sugar<br />
* 1 teaspoon ground cinnamon<br />
<b>CUSTARD:</b><br />
* 1 cup evaporated milk<br />
* 1 egg<br />
* 1/2 cup sugar<br />
 <br />
 <br />
<b>Method:</b> <br />
* In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° C for 20 minutes.<br />
* For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted near the center comes out clean.<br />
* Cool on a wire rack for 1 hour.<br />
* Refrigerate for at least 3 hours before serving.</p>
<p>* Yield: 6-8 servings. </p>
<blockquote><p>Turkey, Cranberry and Parmesan Pie by Rainforest </p></blockquote>
<p><a href="http://londonglossy.com/wp-content/uploads/2017/03/turkrycranberryparmesan-pie.jpg"><img src="http://londonglossy.com/wp-content/uploads/2017/03/turkrycranberryparmesan-pie.jpg" alt="" width="320" height="240" class="alignleft size-full wp-image-108917" /></a><br />
<u><b>Ingredients:</b></u></p>
<ol>
<li>150 GM minced turkey meat</li>
<li>1 tbsp dried cranberries</li>
<li>50 GM Parmesan cheese</li>
<li>Salt to taste</li>
<li>Crushed black peppercorn</li>
<li>5 gm Garlic powder</li>
<li>25 GM carrots</li>
<li>25 GM chopped bell peppers</li>
<li>25 GM Onion </li>
<li>15 GM leeks</li>
<li>100 GM puff pastry sheet</li>
<li>1 egg lightly beaten</li>
<li>50 GM cheddar cheese</li>
<li>1 tsp celery salt</li>
<li>15 GM Butter</li>
</ol>
<p><b>Method:</b></p>
<ol>
<li>In a Pan heat butter. Then add onion, leeks, and cook till soft.</li>
<li>Add carrots , bell peppers and turkey and cook till well done. Now add cranberries, parmesan cheese celery salt, garlic powder and adjust seasoning.</li>
<li>Remove from flame and add cheddar cheese and lightly beaten egg. Keep aside.</li>
<li>Now roll the puff pastry sheet and add the prepared stuffing in the centre, and bake in the oven at 180 C for 20 mins till the top is nice golden in color.</li>
<li>Serve hot with cranberry sauce.</li>
</ol>
<p><i>*By Chef Shelly Sahay, Elma’s Bakery</i><br />
<i>*By Chef Gopi, Goldfinch Hotel Bengaluru</i></p>
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