Peasants Pie Recipes

PHEASANT POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring broth to a boil in a pot; add pheasant, carrots, and celery and boil until pheasant is cooked through, about 15 minutes. Add peas to broth and boil for 1 minute. Drain and reserve broth from pot.
• Melt butter in a separate pot over medium heat; cook and stir onion until translucent, about 5 minutes. Gradually stir flour into butter until smooth. Pour reserved broth and milk into flour mixture, stirring constantly. Add salt, rosemary, pepper, sage, and celery seed to broth mixture and simmer over medium-low heat until sauce is thickened, about 5 minutes.
• Lower oven temperature to 375 degrees F (190 degrees C).
• Press 1 pie crust into a pie plate and lightly brush with egg white.
• Bake crust in the oven until lightly browned, about 5 minutes.
• Spoon about 1/4 of the pheasant-vegetable mixture into the baked pie crust. Mix remaining pheasant-vegetable mixture into the sauce; pour into baked pie crust. Place second crust on top of the filling, pinching the edges together to form a seal. Cut your initials into the top crust for ventilation.
• Bake in the oven until top is golden brown, about 40 minutes.

PEASANT'S PIE

Steps:

• 1. Steam vegetables (except spinach) about 15 minutes, until crisp-tender.
• 2. Remove from heat.
• 3. Stir in spinach and 2 cups gravy.
• 4. Spoon this filling into a 9x12 backing dish.
• 5. Spread 3 cups of mashed potatoes over the top.
• 6. Sprinkle with a small amount of paprika.
• 7. Bake 30 minutes at 350 degrees.
• 8. HINTS: any vegetables can be used, and frozen works also.
• 9. Use about 8 cups chopped vegetables total.

PHEASANT, LEEK & BACON PIE

Steps:

• Heat the butter in a casserole dish and cook the bacon for 1 min until it changes colour. Add the leeks, celery, carrots and bay, and cook until they start to soften. Stir the flour into the veg until it goes a sandy colour, then splash in the cider and reduce. Pour in the chicken stock, stir, then add the cream. Season, then bring everything to a simmer. Add the pheasant and gently simmer for 20 mins until the meat and veg are tender. Stir through the mustard and vinegar, then turn off the heat and cool.
• Heat oven to 220C/200C fan/gas 7. Tip the mixture into a large rectangular dish. Roll the pastry out on a floured surface, place over the dish and trim round the edges, leaving an overhang. Brush the pastry with egg, then decorate with any leftover pastry, if you like. Sprinkle with a little sea salt. The pie can now be frozen for up to 1 month; defrost completely before baking. Bake for 30-35 mins until golden. Remove from the oven and leave to cool for 5 mins before serving.

PEASANTS' TOMATO PIE

Steps:

• Preheat oven to 350°F.
• Note: remember to keep the phyllo pastry covered with a damp towel when not using as it dries and becomes brittle in minutes.
• Cut the sheets of phyllo in half cross-wise.
• Working with half a sheet of phyllo at a time, brush one half with melted butter, then one with mustard and repeat until all layers are used and piled roughly on top of one another.
• Gently place the layered phyllo sheets on a cookie pan and fold any rough edges under.
• Layer the cheeses on the phyllo base, then layer the tomatoes on, overlapping them slightly.
• Mix the oil, garlic and herbs in a small bowl then drizzle over the pie.
• Season to taste with salt and pepper. Bake for 35-40 minutes, until golden.
• For a different pie try a few of your own additions such as thinly sliced mushrooms, sun-dried tomato slivers or even anchovies, and other favourite cheeses!

CLASSIC PECAN PIE

Steps:

• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
• Pour into pie crust.
• Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
• Cool for 2 hours before serving.