St Patricks Pie Recipes

ST PATRICK'S PIE

Steps:

• Peel potatoes and cut into cubes about 2 inches, and boil till fork tender but not mushy, drain and allow to dry off a bit you don't want them to wet, and set aside.
• Make pastry and put in the fridge for 20-30 minutes to rest.
• Heat the oven to 350f or 170c.
• Roll out pastry leaving enough aside for the lid between two sheets of greasproof paper and line a 8 inch pie dish with the pastry.
• In a bowl mix the cooled potato, diced cornbeef, onion and the seasonings together, turn over rather than stir to mix.
• put mix in the pie dish and roll out your lid as before wet the edge of the pie and crimp the edges together.
• whisk up the egg and gently brush over the top of your pie and cut two slits in the lid about 1/2 inch each, Ilike to grind a wee bit of sea salt on top.
• bake in the oven for about 20 -30 minutes or untill done.
• serve with steamed cabbage and good gravy and enjoy.

ST. PATRICK'S DAY PIE

Steps:

• 1. Spread 1/3 c of chocolate syrup on the bottom of the pie crust. Place in the freezer for 10 to 15 minutes while ice cream is softening.
• 2. Blend ice cream and cool whip together. Pour into pie crust and smooth with a spatula. Place in freezer for 30 minutes.
• 3. Garnish with whip cream, syrup, and chocolate chips. Place in freezer for 4 hours to overnight.

SHAMROCK PIE

Steps:

• In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon zest and food coloring until smooth. Pour hot mixture into crust., In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 10-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.