This three course meal pie has your whole meal covered.
Giro Sole – Entree:
For the pastry – in a food processor pop in butter, salt and plain flour, pulse until crumbs form. Add in the egg. Pour in slowly wine through the feeder tube – stop once dough has formed, wrap in cling wrap and rest it in the fridge for 1 hour if possible.
For the filling – drain off the spinach and kale well. In a mixing bowl, combine ricotta, feta, bread crumbs, (reserve some) salt and pepper to taste. Set aside.
Roll out ½ the pastry, sprinkle with bread crumbs take a small amount of filling and mound in the middle and then more in a circle around it. Wet around mixture with a little egg – cover in remaining parmesan. Roll out second half of dough and cover, press it into open spots, use a fork etc to decorate, cut the rays of sunshine and twist them – brush over with egg wash and sprinkle the centre with black sesame seeds. If time allows, put it back in the fridge to get cold before popping into the oven. Bake until golden brown – allow to cool before trying to move it; it’s a pull apart entrée.
Chicken and leek pie – Main Course:
For the pastry – pop dry ingredients into the food processor, pulse to sift. Add in butter – pulse till crumbed. Add in egg yolks and water – run/pulse until it comes together and machine starts to struggle. Wrap the dough for an hour in the fridge to rest and get in the mood for pie action!
For the filling – clean up the chicken, chop into large pieces and brown in a fry pan. Once browned, pop the chicken pieces into a pressure cooker. Add the leek, potato, garlic whole, carrots, herbs, stock cubes, parsnip, celery and cover with hot water – turn onto high and let it do its magic. Meanwhile, slice and dice the leeks and fry up in the same fry pan that you did the chicken in until they are soft and tender – leave aside for pie assembly. Once the pressure cooker has done its magic and it’s safe to open, hunt for the chicken pieces and add it to the leeks – they should fall apart instantly. In another sauce pan, create a rue with the butter and corn flour, add in the sour cream and a few scoops of the soup from the pressure cooker. If too thick add in some milk. As it starts to thicken take it off the heat and mix through the chicken and leek. Taste. Does it need more salt and pepper? Add it now. Roll out dough, line a 8 to 9 inch round baking pan, fill with filling, roll out the top, seal, stab holes for air and decorate. Bake in a 160 degree over for 60 to 90 minutes – we don’t want soggy bottoms!!!
Good old fashioned apple pie – Dessert:
To make the pastry – pop dry ingredients into mixer, sugar, salt and start mixer. Add in oil until it looks crumbly. Add in butter a bit at a time. Add in water and vinegar. Mix till just combined – wrap it and cool it for an hour. Meanwhile, slice and dice apples. Soak in lemon juice. Put all dry ingredients into a separate bowl. Put ½ the apples into a pan, heat and soften. Then add them back to uncooked apples, toss together – add to dry ingredients. Roll out dough, line 10 to 11” pan. Sprinkle oats to soak up an extra juices. Using a slotted spoon, heap in apples – sprinkle a little extra corn flour, and pinch bits of butter on top – cover in remaining dough, white egg wash, sprinkle with extra sugar and cinnamon and bake for 60 to 90 minutes. Meanwhile, whip cream and sugar together to make Chantilly cream to serve later.
This recipe has not been edited or tested by the Bake Off Food Department
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