No Oven, No Pie!
Festive Game pie

No Oven, No Pie!

Growing up in the 1970s you would often see the parody band, The Barron Knights on tv. In the late 90s I was enjoying “Weird” Al Yankovich. About 2 years ago I came across a Sheffield based ukulele band who are really good at the parody. “The Everly Pregnant Brother” have been around for a dozen or so years, making their own irreverent version of popular songs. All with a plain speaking, sometimes profane, Yorkshire accent.

Listening to the melody of “The Kings of Leon’s” “Sex on Fire”, whilst hearing the story of a drunken night out which ends in disaster. A cautionary tale of cooking whilst drunk – “O Oh! Me Chip Pan’s on Fire”!

I particular like their homage to The Human League “Don’t Tha Want Mi”, & of course their celebration of that quintessential of Yorkshire, if not the essence of Sheffield, Henderson’s Relish. Sang to the tune of “Yellow” – “Heno’s” is a rite of Sheffield passage.

My dinner tonight is inspired by their rendition of the “Bob Marley & the Wailers” “No Woman No Cry”, except it involves the stable dietary item of pie, reinforced by the logic – “No Oven, No Pie”!

You can’t escape the SYNs if you are using pastry in a pie – as opposed to potato. That’s why there are SYNs limits. Not to be avoided but, on occasion, embraced.

Utilizing some left over raw meats, vegetables and fruits; I have set about making: Mince & onion pies, Turkey, Mushroom & Leek pies, & as a dessert, Cherry & Custard Filo Nests.

Turkey, Leek & Mushroom Pie

Ingredients

  • Ready Puff Pastry Block
  • Turkey or Chicken Steaks
  • Large Leek
  • 1/2 punnet of Mushrooms
  • 1Tsp Sage
  • 1Tbsp Chicken gravy granules
  • 1/2 small tumbler of water

Method

  • Cut the Leek lengthwise and then chop into 2cms pieces
  • Roughly chop the Mushrooms
  • Dice the meat
  • Fry the Leeks in Fry-Light until they start to soften and then add the meat.
  • Continue frying until the meat looks cooked (White not pinkish)
  • Add the mushrooms, sage and granules, and combine well
  • Add the water
  • When the mixture starts to reach the boil, reduce the heat to a simmer allowing the gravy to thicken.
  • Remove from the heat and set aside until required.
  • Roll the pastry to thickness of 2-3mm and lining the pie tin with sufficient pastry. I am using a pie maker for a professional finish.
  • Cover the ‘lid’ with egg wash
  • Bake at a temperature recommended by your oven’s manufacturer until the crust is golden.

12.5 SYNs per pie

Mince & Onion Pie

Ingredients

  • Shortcrust Pastry block
  • 250g 5% lean Minced steak
  • Medium onion finely chopped
  • Beef Stock pot
  • 1Tsp Thyme
  • Salt, Pepper & a Dash of Red Wine Vinegar (to taste)
  • A little water as needed

Method

  • Fry the Onions in Fry-Light until they start to soften then add the meat.
  • Continue frying until the meat is browned.
  • Add the stockpot, and combine well
  • Add the water
  • When the mixture starts to reach the boil, reduce the heat to a simmer allowing the gravy to thicken.
  • Add the Thyme
  • Remove from the heat and set aside until required.
  • Roll the pastry to a thickness of 2-3mm and line your pie tin. I am using a pie maker for a professional finish.
  • Cover the ‘pie lid’ with egg wash
  • Bake at a temperature recommended by your oven’s manufacturer until the crust is golden.

12.5 SYNs per pie

Cherry & Custard Filo Nests

Ingredients

  • 3 Sheets of Filo pastry
  • 50g per person fresh or frozen Cherries (pitted)
  • 2Tbsp per person reduced fat Custard
  • 1Tbsp per person granulated sweetener.

Method

  • Prepare a muffin tin with frylight
  • Cut a sheet of pastry lengthwise in half
  • Next cut vertically to make ‘squares’ of pastry.
  • Ensure each square sheet has a good coverage of Frylight (both sides)
  • Lay 3 squares offset, per person and cook at 180C for 12 minutes until golden.
  • Mix 50g of Cherries with 1tbsp of sweetener.
  • Spoon in the custard just before eating. Adding the sweetened fruit lastly.

2 SYNs per portion

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