Coconut and lime pie

I haven't made any pies for a while, but I had this one sitting around for a few months (the recipe that is, the pie disappeared pretty quickly). It's similar to the last pie I posted here, but uses coconut and lemon instead of straight lime. And it's delicious.

Lime Pie

American's are pretty good at sweet pies, whether it's pecan, pumpkin, or one of my favourites, key lime. It's not always that easy to find key limes, but ordinary common limes taste almost as good. Here's a simple recipe for a delicious pie.

Lentil and tofu curry pie

Don't let the lack of meat scare you off this pie. The tofu takes on the curry flavouring and becomes almost meat like in flavour and texture. It also works well against the bite of the lentils.

The Mince and Cheese

It's been a couple of weeks since I last posted, but that doesn't mean there hasn't been some pie making going on - I've just pulled a fresh pie out of the oven in fact. This week's pie is another comfort pie, and a classic amongst pies - the ol' mince and cheese. And there's no photo of this one because we ate it too damn fast.

Smoked Fish Pie

Smoked fish is real comfort food. Pies are also comfort food. So why not mash the two together? Why not indeed. Here's the classic smoked fish, with a couple of extra ingredients, all inside a pie.

Chop a potato into small-ish cubes and boil until just soft.

Saute 1/2 an onion and a tablespoon of butter in a saucepan.

Add 1/2 cup of milk with a tablespoon of cornflour stirred in, 1/2 cup of grated cheese, 1 teaspoon of mustard and salt and pepper.  Stir continuously until thick.

Stir in 1/2 cup of chopped parsley and a drained tin of smoked fish chunks, along with 1/2 cup of cooked prawns and the potato.

Blind bake (bake for 5-10 minutes in the oven first) the pie casing - it's best if you line the inside of the pastry with tinfoil or baking paper and pour in a heap of dry rice to keep the shape. Remove the rice and paper when you take it out of the oven.

Spoon in your fishy filling and place a pastry lid on top and press into the base around the edges to seal it. Poke some holes in the lid with a fork and bake at 180 celcius for 25-30 minutes, until the pie looks golden.

Apple and Buttermilk Custard pie

My last attempt at a custard pie was okay, but not really what I was looking for. This time I thought I'd try a slight twist on it and add in a layer of apple with a different custard recipe. So here it is.

The classic Bacon and Egg

Who doesn't like a classic New Zealand bacon and egg pie? They're so simple and quick to make, yet so tasty. This week I had a real craving for one, so whipped a couple up. Here's the details.