blogs > Bulk cooking > Pies
Created Monday, August 17, 2009 by kazaddress
Last updated 902 days ago, by kazaddress
Place the fillings below in a plastic bag, and freeze inside a pie dish (remove pie dish once frozen). When ready to eat, remove from bag place into pie dish, and top with the potato lid. Defrost and cook for 35mins in a hot oven.
Pie lids
You can either use pastry or potato, Slice a potato, create a pie lid-sized sheet with the slices of potato and fry in fry-light. wrap up well in cling film and freeze.
Lamb pie
Coat lamb pieces in 1 point of corn flour, add mint, and cumin. Rub in 1 lamb stock cube, and simmer in a pan with a little water for 15 mins.
Minced beef and potato pie
Fry 1cm cubes of potato, onion, garlic and carrot in fry-light. Add the minced beef and cook for 15 mins.
Venison or beef pie
Coat meat in 1 point of corn flour. mix in a beef stock cube. Simmer in a little water for 15mins (you can use ale instead of water if you have the points).
Chicken and mushroom pie
Poach chicken, onion, mushroom and peas in a little water for 10mins, add parsley and a chicken stock cube.
Leek and potato pie
Simmer the leeks in some milk, and stir in a little nutmeg and butter.