Chicken Pot Pie

 

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Ingredients

Chicken & broth:

• 600 g/1.2lb chicken breast (or boneless thighs)
• 2 cups / 500 ml milk , any fat % (Note 1)
• 1 cup / 250 ml chicken broth (stock)
• 2 tsp chicken or vegetable stock powder (Note 2)
• 2 sprigs thyme , optional

Chicken Pot Pie:

• 1 large onion , chopped
• 2 large carrots (3 small). chopped
• 3 celery ribs , chopped
• 2 garlic cloves , minced
• 50 g / 3 tbsp butter
• 1 tsp dried thyme
• 1/3 cup / 85 ml white wine
• 1/3 cup / 50 g flour
• 1/2 cup / 50 g grated parmesan
• 1/2 tsp black pepper
• 1 cup frozen peas , no need to thaw
• 2 sheets puff pastry (enough to cover pots, with drape)
• 1 egg , lightly whisked

Instructions

Chicken:

• Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
• Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
• Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
• Chicken Pot Pie:
• Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
• Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
• Add flour and stir for 1 minute.
• Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
• Add remaining milk broth, parmesan, pepper. Stir.
• Add chicken and peas, stir.
• Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
• Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)

Assembly & Baking:

• Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
• Preheat oven to 180C/350F.
• Brush edge of pots with egg. Top with puff pastry, folding down the edges.
• Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
• Bake 35 - 40 minutes until deep golden.
• Serve immediately!

Notes

1. Cream option - if you'd like to make it even richer, reduce milk by up to 3/4 cup and swap for cream. But DO NOT ADD when poaching chicken, stir it in when the poaching liquid is added into the pot after adding flour.

2. Stock powder - I like Vegeta which is a vegetable stock powder. Or use 2 x chicken bouillon cubes, crumbled.

3. Sauce thickness - whatever the sauce thickness at this stage is what it will be when the pies comes out of the oven.

4. Pot Sizes - Use 4 large about 2 cups / 500 ml / 16 oz capacity (about 11 - 12 cm wide) OR 5 to 6 smaller ones about 375ml / 1.5 cups / 12 - 13 oz (~10cm wide). Or one large pie dish / skillet - 8 cups / 2 L / 2 quarts.

5. Cool Filling  - hot filling will melt the butter in the puff pastry dough, resulting in less puffing. As long as the surface of the pie filling is cool(-ish), that's good enough.

6. Pie Base - A number of readers have asked how to make this using puff pastry as a pie base. Here's how: Spray pots with oil or grease with butter. Line pots with puff pastry with excess to drape over the edge, then place in oven at 180C/350F. After 10 minutes or whenever the partially cooked base starts to puff up, just push it back down. Repeat once more or as required to stop the puffing (it doesn't take much). Then once the pastry is golden, remove from oven and let cool. Fill with COOLED filling. Brush egg across the pastry rim then top with puff pastry lid. Bake per recipe, turn out of pots. 

7. STORAGE: To freeze or refrigerate uncooked, cool filling completely. Then top with pastry, egg wash, cut slit. Freeze 3 months or refrigerate up to 2 days. Thaw overnight (if frozen) then bake per recipe. Note: Thawed then refrozen puff pastry as well as thawed then refrigerated puff pastry does not puff up quite as much but the difference isn't significant.

Cooked Chicken Pot Pies will keep in the fridge for up to 4 days. Best reheated in the oven covered in foil so the pastry can crisp up slightly, 20 minutes at 180C/350F.

8. Nutrition per serving 

Nutrition Facts

Chicken Pot Pie

Amount Per Serving

Calories 588Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 11g69%

Cholesterol 144mg48%

Sodium 1191mg52%

Potassium 1152mg33%

Carbohydrates 36g12%

Fiber 4g17%

Sugar 12g13%

Protein 47g94%

Vitamin A 6245IU125%

Vitamin C 22.4mg27%

Calcium 344mg34%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.

Aussie Meat Pies

Ingredients

1 Tbsp olive oil
1 large brown onion, finely chopped
500g lean beef mince
1 Tbsp cornflour
3/4 cup Massel beef stock
3/4 cup tomato sauce
2 Tbsp Worcestershire sauce
1 Tbsp barbecue sauce
1 tsp Vegemite
2 sheets frozen shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

Method

1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
2. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
3. Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

The Best Peach Cobbler

Prep time : 10 mins

Cook time : 35 mins
Total time : 45 mins
Serves: 6

Ingredients
3 cups sliced peaches (fresh is best, but canned peaches works great too)
2 Tablespoons + 1 cup granulated sugar, divided
½ cup butter, softened
1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
pinch of nutmeg (optional)
1 large egg
1 teaspoon vanilla extract

Method:

1. Preheat oven to 180°C. Grease a 2 quart baking dish with non-stick spray.
2. Spread sliced peaches out in a single layer in prepared dish. Sprinkle tops of peaches with 2 Tablespoons sugar.
3. In a medium bowl, with an electric hand-mixer, beat 1 cup sugar and softened butter together until combined. Add flour, baking powder, salt (and nutmeg if using). Mix. Then add in egg and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.)
4. Using a spatula, carefully spread batter over the tops of peaches. Trying to spread out as evenly as you can and covering most of the peaches. (I use my hands to help spread it too.)
5. Bake in preheated oven for 35 to 40 minutes or until crust is golden brown. Remove from oven and let stand 5 to 10 minutes before serving. Enjoy with vanilla ice cream or whipped cream!

Peach Cobbler

Ingredients

1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)

Method:

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 190° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

Chef's Notes
This dessert is perfect for entertaining guests on a summer night or even during the middle of the day at a cookout. Fresh peaches make this dish absolutely delicious. Top with a scoop of vanilla ice cream and enjoy.

Keto Fish Pie

Hands-on 30 minutes Overall 75 minutes

Nutritional values (per serving)
Net carbs 8.3 grams
Protein 37.5 grams
Fat 46.5 grams
Calories 616 kcal

Ingredients (makes 6 servings)
4 large eggs
1 large cauliflower (1 kg/ 2.2 lb)
1/4 cup + 2 tbsp butter or ghee (85 g/ 3 oz)
2-3 fillets white fish such as haddock or cod, skinless (300 g/ 10.6 oz)
2 fillets salmon, skinless, preferably wild (220 g/ 7.8 oz)
2 fillets mackerel, skinless (180 g/ 6.3 oz)
1 medium red onion (100 g/ 3.5 oz)
2 bay leaves
4 cloves or 1/4 tsp ground cloves
1 cup heavy whipping cream (240 ml/ 8 fl oz)
1/2 cup water (120 ml/ 4 fl oz)
1 tsp Dijon mustard
1/8 tsp ground nutmeg
1 cup + 1/2 cup cheddar cheese, shredded (170 g/ 6 oz)
4 tbsp freshly chopped chives
fresh parsley or more chives for garnish
1/2 tsp salt or to taste
freshly ground black pepper to taste

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

1. Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. Peel the eggs and set aside.
2. Prepare the cauliflower topping. Wash the cauliflower and cut into smaller florets. Place on a steaming rack inside a pot filled with ~ 2 inches of water. Bring to a boil and cook for about 10 minutes. Do not overcook. Place the cooked cauliflower into a blender add 1/4 cup of butter and 1/4 tsp salt. Process until smooth and creamy. When, set aside.
3. Poach the fish. Preheat the oven to 200°C/ 400 °F. Remove the skin from the fillets (mackerel skin doesn't need to be removed) and dice into medium-large (~ 2 inch) pieces. Place the fish in a deep pan and pour in the cream and water.
4. Peel and finely dice the onion and add to the pan together with the bay leaves and cloves. Add 1/4 tsp salt and bring to a boil and simmer on low for 8-10 minutes.
5. Using a slotted spoon, transfer the fish into a baking dish deep enough to fit the fish and cauliflower topping. 
6. Prepare the sauce. Simmer the fish & cream sauce over a medium heat. Add the remaining 2 tablespoons of butter, nutmeg and Dijon mustard. Simmer for about 5 minutes until it starts to thicken. Turn off the heat. Discard the spices (bay leaves and whole cloves if used). Add 1 cup of shredded cheddar cheese and stir until melted and thickened.
7. Layer the fish pie. Halve and quarter the eggs and place them in the baking dish on top of the cooked fish. Pour the cream & cheese sauce over the eggs and fish.
8. Sprinkle with chopped chives or spring onion. Top with the cauliflower mash. Using the tines of a fork, create a decorative pattern on top.
9. Top with the remaining 1/2 cup of shredded cheddar and place in the oven. Cook for 30-35 minutes or until the top is golden brown.
10. When done, turn off the oven and place on a cooling rack for 15 minutes. Serve hot or let it cool down and store in the fridge for up to 5 days.

https://ketodietapp.com/Blog/lchf/keto-fish-pie

Steak & Ale Pies

Servings: 12

INGREDIENTS
2 rump steaks
1 egg, beaten
100g flour
50g chopped onions (half an onion)
4 shallots, quartered
2 garlic cloves, crushed
1 tablespoon thyme
1 tablespoon rosemary
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
350ml beef stock
250ml ale
2 sheets puff pastry

PREPARATION

1. Preheat oven to 180°C/350°F.
2. Cut the two rump steaks into 1cm squares, cover in flour and fry until brown. 
3. Set aside the steak and saute the onions, shallots, garlic, rosemary and thyme until the onions have softened. 
4. Add the steak back into the pan, as well as the tomato puree and Worcestershire sauce and mix until covered. 
5. Add the beef stock and ale and bring to boil. Cover and simmer for one hour, stirring every 15 minutes. 
6. Remove lid and reduce until the sauce is thick and dark. 
7. Roll out the puff pastry sheets and cut out 8cm circles for the pie base and 7cm circles for the top. 
8. In a lightly oiled muffin tin, mould the pastry bases to each hole, then fill 3/4 with pie filling. Brush the sides of the base with egg and place the top on, sealing with your fingers. Brush with more egg, then pierce each pie with a fork. Bake for 15 minutes until golden brown.

Cheeseburger Pie

Serves 4 - 6 people

ACTIVE TIME 25 min.
TOTAL TIME 45 min.

Ingredients:
1 pie crust, standard
1 Tbsp olive oil
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 lb ground beef
1 cup tomato sauce
1 tsp oregano
1 tsp salt
½ tsp black pepper
½ cup dry bread crumbs
1 egg
¼ cup milk
½ tsp salt
½ tsp dijon mustard
2 cups cheddar cheese, grated

Method:

1. Preheat the oven to 425 F (220 C).
2. Line a 9" pie pan with the crust and prick all over with a fork. Cover with aluminum foil and pastry weights and bake for about 15 minutes. Remove the foil and weights, then bake for about 5 to 10 more minutes, until browned.
3. While the crust is baking you can prepare the filling.
4. Heat the oil in a heavy bottomed skillet, then cook the onion and pepper until they begin to soften--about 4 minutes. Add the garlic and cook for another minute or two, then add the ground beef and cook until browned, breaking it up often.
5. Stir in the tomato sauce, the oregano, salt, pepper, and bread crumbs, and remove from heat.
6. In a small bowl, beat together the egg and milk then whisk in the salt,mustard, and cheese, and set aside.
7. Spoon the beef evenly into the pie crust, then spread the cheese mixture over the top, all the way to the edges.
8. Bake for about 20 - 25 minutes, or until the cheese topping is golden brown. (Keep an eye on the edges of the crust--if they begin to get too browned, make a foil ring and cover them up for the last 10 minutes of baking.)

Chocolate Chip Cookie Pie (Toll House Pie)

Ingredients:

½ Cup butter (melted)
2 eggs
½ Cup flour
½ Cup sugar
½ Cup brown sugar
1 Cup chocolate chips
1 regular pie crust- not deep dish

Method:

1. Preheat oven to 325°.
2. Melt butter then set aside.
3. Beat two eggs in a mixing bowl until foamy(I beat with a whisk just well enough to see a few bubbles).
4. Mix in sugars and flour.
5. Slowly stir in butter and then chocolate chips. 
6. Pour mixture into unbaked pie shell & bake for about 1 hour. 

This pie freezes beautifully. Serve warm with ice cream.

Old Fashioned Coconut Cream Pie

Prep Time: 20 Minutes

Cook Time: 30 Minutes
Ready In: 4 Hours 50 Minutes
Servings: 8

Ingredients:
1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Method:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly.
4. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
5. Reserve the remaining coconut to top the pie.
6. Pour the filling into the pie shell and chill until firm, about 4 hours.
7. Top with whipped topping and with the reserved coconut.

Millionaire Pie

Ingredients:

1 prepared graham cracker crust
1 cup sweetened flaked coconut
1 can (15.25oz) crushed pineapple, well drained
1 cup maraschino cherries, drained & chopped
1/2 cup chopped pecans
1 can sweetened (Eagle Brand) Sweetened Condensed Milk
5 tablespoons lemon juice
1 tablespoon maraschino cherry juice
1 1/2 cups whipped topping (plus extra for garnish if desired)

Method:

1. In a large bowl, combine coconut, crushed pineapple, maraschino cherries, pecans, (Eagle Brand) Sweetened Condensed Milk, lemon juice and maraschino cherry juice.
2. Gently fold in whipped topping. Pour into crust.
3. Top with additional whipped topping and cherries if desired. Refrigerate 3 hours or overnight.

Caramel Pumpkin Cheesecake Tartlets

Yield: 12 bite-sized cheesecakes and 4 4-inch tartlets

Crust
1 cup almond flour or almonds finely ground in food processor
1 cup gingersnap cookies finely ground
3 tablespoons butter, melted

1. Preheat oven to 325 degreesF. Combine all ingredients in a medium bowl until crumbs are moistened and sticking together.
2. (I used 3 tablespoons of butter, but you may need 4 since the crusts were just a little bit crumbly when placing them onto plates.)
3. Using a 12 cup mini-muffin tin, fill each cup using a tablespoonful of crust mixture. 
4. With the back of the tablespoon, press firmly into each forming a well. Use fingertips to give more definition to the bottoms.
5. To fill the 4-inch tartlet pans, use three tablespoonfuls of crust and mold it into the pans with your fingers.
6. Bake for 10 minutes until set.

Filling
8 ounces cream cheese, softened to room temperature
2 tablespoons dark brown sugar
3 tablespoons caramel sauce, plus extra for garnish
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon salt
3/4 cup canned pumpkin
2 eggs

1. In a mixing bowl, cream the brown sugar and cream cheese until fluffy.
2. Add caramel sauce, vanilla, cinnamon, allspice, nutmeg, and salt and mix well.
3. Add pumpkin and egg and mix until thoroughly combined.
4. To fill the mini-muffins, use 2 rounded teaspoonfuls; for the tartlets, fill with 4 tablespoons or 1/4 cup.
5. Bake for 25-30 minutes until middles are set.
6. Place tartlets and entire muffin tray on a wire rack to cool for 10 minutes.
7. Refrigerate for 2 to 24 hours before serving.
8. To remove mini-muffins from tray, gently use an off-set spatula or a rounded knife.

Cinnamon Whipped Cream
1 cup heavy whipping cream
1 teaspoon granulated sugar
1/2 teaspoon cinnamon

1. In a mixing bowl, combine whipping cream, sugar and cinnamon.
2. Beat on medium-high until soft peaks form.
3. Spread over cheesecakes or decorate with a star piping tip before serving.
4. Drizzle with additional caramel sauce.

Tarte Tatin (Upside-down Apple Tart)

Makes 8 servings

Ingredients:
Frozen puff pastry sheet (from a 17 1/4-ounce package)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3 to 4 pounds), peeled, quartered lengthwise, and cored
Special equipment: a well-seasoned 10-inch cast-iron skillet

Method:

1. Preheat oven to 425°F.
2. Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin. Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.

Caramel Apple Filling: 

1. Cut the butter into little bits and scatter on a 10-inch baking dish. Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat. Meanwhile, peel the apples, cut in 2 and remove the core. Cut them into 4 big pieces. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.
2. Roll the pastry out and place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking. Bake for 20 minutes and then let it rest for 15 minutes. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over the baking tin. Turn it over. Slowly remove the baking tin.

Note:

There is one rule for eating Tarte Tatin, which is scrupulously observed. It must be served warm, so the cream melts on contact. To the French, a room temperature Tarte Tatin isn’t worth the pan it was baked in.

Australian Meat Pie

Ingredients:

1 Tbps olive oil
1 large brown onion, finely chopped
500g lean beef mince
1 Tbsp cornflour
3/4 cup beef stock
1/3 cup tomato sauce
2 Tbsp Worcestershire sauce
1 Tbsp barbecue sauce
1 tsp Vegemite
2 sheets frozen, ready-rolled shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

Method:

1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add mince. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
2. Mix cornflour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
3. Preheat oven to 220°C. Place a baking tray into oven. Grease 4 x 8cm base measurement pie pans.
4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with mince. Brush rims with water. Cut 4 x 15cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.
5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

Makes 4 pies. 

Steak & Kidney Pie

Ingredients:

For the braised oxtail
Groundnut oil
75g sliced celery
175g leeks, washed and sliced
175g carrots, peeled and sliced
200g mushrooms, sliced
300g onions, peeled and finely chopped
1 star anise
2.5kg oxtail, jointed
250ml red wine
100ml brandy
250g tomatoes, halved
1 bay leaf
2 sprigs thyme
10 black peppercorns
750g chicken stock
750g beef stock

For the kidney
1 veal kidney, cleaned and chopped into approx. 1 cm pieces

For the suet pastry
500g self-raising flour
250g shredded suet
1 tsp salt
15g baking powder
Egg wash
Butter and plain flour to line 6 plastic ¼ pint pudding basins

Method:

1. Place a pressure cooker over medium heat and add enough oil to coat the bottom. Sweat the celery, leeks and carrots, approximately 10 min. Once soft, remove from the pan and set aside.
2. Return the pan to the heat and add a bit more oil, cook the mushrooms for approximately 10 minutes until caramelized. Set aside.
3. Place the pan back on the heat, add more oil and cook the onions and star anise. Cook for 10-15 minutes or until soft and caramelized. Add all of the cooked vegetables back in the pan and cook for an additional 5 minutes, remove from the pan.
4. Add a splash of water to deglaze the bottom of the pan. Add the liquid to the cooked vegetables.
5. To braise the oxtail, place a deep pan over a medium-high heat. Once smoking hot, add enough oil to coat the bottom of the pan and brown the oxtail, in batches if necessary.
6. Once the oxtail pieces are well browned, tip any excess fat out of the pan, return to the heat and deglaze by adding the red wine and brandy. Flame off the alcohol by setting fire to the fumes carefully with a match.
7. Once the flames have died, add the tomatoes, thyme, bay leaf, cooked vegetables as well as the browned oxtail, peppercorns and both chicken and beef stocks. Bring the pressure cooker to full pressure, reduce the heat and cook for 2 hours.
8. To make the pastry, mix the flour, suet, salt and baking powder together in a bowl. Sprinkle 300ml ice cold water over the mixture and, with clean hands, work into a smooth dough. Knead lightly and place in the fridge to rest for 10–15 minutes.
9. Divide the pastry into 6 x 100g portions and roll out circles that are approximately 3mm in thickness. Grease the pudding basins with a little butter and line with the pastry circles.
10. After 2 hours, place the pressure cooker in a sink of iced water to cool completely before removing the lid. Once cool, remove the oxtails from the liquid and pick the meat from the bones. Strain and discard the vegetables and return the liquid to the pan. Place over a high heat to reduce by two-thirds or until a thick glaze is formed, removing any scum that comes to the surface with a ladle.
11. Remove the pan from the heat and save some sauce aside to pour over the pudding or inject just before serving. Add the picked meat, kidney pieces and some of the sauce and season with salt and freshly ground black pepper. Stir together before spooning into each pudding basin until they are full of meat.
12. With the remaining pastry, roll out lids to cover the basins (approximately 6mm in thickness). Brush the edges with egg wash and press down firmly to seal, trim off the excess dough.
13. Place a small square of parchment paper on top of each pudding and secure with an elastic band. Place the puddings in a wide saucepan with enough water to come ¾ of the way up the sides of the basins. Allow the water to come to a simmer and cook for 35 minutes. Carefully remove the puddings from the moulds.
14. Take some of the warm sauce and using a syringe inject into the pudding. Serve immediately.

Recipe by Heston Blumenthal 

Macaroni Pie

Ingredients:

32 oz. elbow macaroni
400g mince meat
3 eggs
3 cups milk
4 cups shredded Cheddar cheese
1/4 tsp salt

Method:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. Fry mince meat until brown.
4. Beat eggs and milk together. 
5. Mix minced meat with the cooked macaroni & pour mixture into 9x13 inch baking dish. 
6. Add half cheese to egg mixture & pour over macaroni & mix gently. 
7. Cover with remaining cheese. Sprinkle with salt.
8. Bake in a preheated over for an hour or until a knife inserted comes out clean.

Buttermilk Pie

Ingredients:

1 9" unbaked pie shell
3 eggs beaten
1/3 cup flour
1 Cup buttermilk
1 tsp vanilla extract
1/2 cup melted butter
1 cup sugar

Method:

1. Mix the sugar and flour. Add the other ingredients and blend. 
2. Pour into unbaked pie shell that has been poked with a fork to prevent the crust from rising. 
3. Bake at 350 degrees until done. The crust is lightly brown and the center is set. (40 minutes). 
4. Optional: Top with cinnamon sugar.