Tuna Pot Pie

Ingredients:

• 1/4 cup butter
• 1/2 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 to 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic and herb seasoning blend or dash garlic and dried parsley
• 1/4 teaspoon paprika
• dash dried thyme, crumbled
• 2 cups milk
• 1 large can (12 ounces) tuna, drained and flaked, or 2 small (6 to 7 ounce) cans
• 2 cups frozen mixed vegetables, thawed
• 2 teaspoons Worcestershire sauce
• 1 cup shredded Cheddar cheese
• pastry for single 9-inch pie

Preparation:

In a large saucepan melt butter; add onion and cook over medium-low heat until tender. Blend in flour. Add 1/2 teaspoon salt, the pepper, herb seasoning blend, paprika, and thyme. Gradually add the milk, stirring constantly. Cook, stirring constantly, until mixture is bubbling and thickened. Fold in the tuna, vegetables, Worcestershire sauce, and cheese. Taste and add more salt and seasoning if necessary. Pour mixture into a 2-quart baking dish. Preheat oven to 425°. Roll out pastry to fit top of baking dish. With a sharp knife, cut several slits in the top crust. Place pastry on the baking dish; flute edges. Place the baking dish on a baking sheet in the oven. Bake for 35 to 40 minutes, until crust is browned and mixture is bubbly. Serves 4 to 6.

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Vegetable Pie

Ingredients

2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste

Method

Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling

Grate tomato, onion, ginger.
Finely chop green chillies.
Chop and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

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Papaya Pie

Ingredients:

* 1/2 cup light brown sugar
* 1/4 cup granulated white sugar
* 2 cups (about 1 medium papaya) fresh papaya cut into 1-inch cubes
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice
* 1/8 teaspoon kosher salt
* 1 large egg, beaten
* 1 9-inch graham cracker pie crust

Preparation:

Preheat oven to 350 F. Whisk together brown sugar and white sugar. Add papayas and toss to coat. Let rest for 10 minutes. Place papayas with its juices in a heavy saucepan. Simmer 10 minutes. Stir in cinnamon, nutmeg, allspice, and salt. Continue to cook about another 10 minutes, stirring occasionally, until fruit is softened, but not falling apart.

Remove papaya mixture from the heat and let cool until lukewarm. Stir in beaten egg with a large fork until well-combined, taking care to leave the fruit in chunks. Pour papaya filling into graham cracker pie crust. Bake for about 45 minutes. Let papaya pie cool before serving.

Yield: 6 to 8 servings (1 pie)

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SALMON PIE

Ingredients:

2 eggs or egg substitute
1/2 c. milk
1 tbsp. butter, melted
1/4 c. chopped onion
2 tbsp. parsley
3/4 tsp. basil
1/4 tsp. salt
1 tsp. lemon-pepper
1/2 tsp. dill
2 c. salmon or tuna
1 c. pie pastry

Method

Roll out pastry into 8 inch pie plate. Saute onion and butter until limp. In mixing bowl beat eggs and milk; add butter saute and spices. Add tuna or salmon. Turn into pie pastry. Bake at 425 degrees for 25 minutes.

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Mashed Potato Pie

Serves: 6 to 8

Ingredients:

• 1 unbaked 9-inch pastry shell
• 2 cups mashed cooked potatoes
• 1/2 cup half-and-half
• 1 tablespoon butter
• 3/4 cup cream-style cottage cheese
• 1/2 cup sour cream
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup chopped onion
• 8 ounces crisp cooked bacon, drained and crumbled

Preparation:

Line unbaked, unpricked pastry shell with foil; fill with pie weights or dried beans. Bake at 450° for 5 minutes; remove weights and foil and bake for about 5 to 7 minutes longer, until almost done.

Remove from oven; reduce oven to 425°.

Combine mashed potatoes, cream, and butter; set aside. In a mixing bowl, combine cottage cheese, sour cream, eggs, salt, garlic powder, and peppers; beat with electric mixer on high speed until smooth. Add potato mixture and beat 1 minute longer. Stir in shredded cheese, chopped onion, and bacon. Pour potato mixture into warm pastry shell. Bake at 425° for 35 to 40 minutes, or until golden brown.

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Classic Pumpkin Pecan Pie

Ingredients:

• 3 eggs, divided
• 1 cup canned solid pack pumpkin
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• dash salt
• 2/3 cup light or dark corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1 cup coarsely chopped pecans
• 1 prepared deep dish pie crust

Preparation:

Preheat oven to 350°.

*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.

In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

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