Posted by: NoCtrlZ | 2011/03/14

Pi Pie

What better way to celebrate Pi Day (3.14) than to make a Pi Pie! (Ok, so officially it should be half-tau day, but we’ll ignore this for now!) Alternatively, you may want to make some Mince Pi’s, or perhaps some Pi Fudge. Here’s how to make the Pie:

Ingredients:

  • 1 quantity of Cream Cheese Pastry
  • Filling of choice (sweet or savory), for example:
    • 1 Chicken breast, diced
    • Peas
    • Cooked Carrots (using frozen veg is fine)
    • Butter
    • Chicken stock
    • Cornflour
    • Splash of Milk (optional)
  • 1 Egg, for brushing

For the filling – just guess the quantities. It doesn’t have to be very accurate. Just make sure the sauce isn’t runny because this won’t stay inside the pie. Cook the chicken, peas and carrots in the butter. Then add a small amount of chicken stock, and cornflour to thicken. Milk can be added for extra richness. It’s a good idea to make sure the filling is cool before using in the pie (see Tips, below).

Method:

  1. Preheat the oven to 200°C and line a baking sheet with parchment.
  2. Roll out pastry to the desired size. If making one large Pi Pie, then roll out a (roughly) 17cm diameter circle, or a square-ish shape. It doesn’t matter really as you’ll be cutting it out. Then place this onto the baking sheet.
  3. Place your filling on the pastry (see Tips, below) in the shape of Pi. Cut around the filling, so the pastry is also in the shape of Pi, but make sure you leave a large border.
  4. Roll out the rest of the pastry into the same rough shape. Place on top of the filling and cut around to again make a Pi shape (with a large border). Pinch the top and bottom parts of the pastry together so the filling remains inside upon baking. If there are any holes, they may be patched up with any remaining pastry you have.
  5. Brush the top with the egg (or some milk), and bake in the oven for 20-25 minutes, or until nicely browned on top. Leave to cool briefly on the tray before transferring to a plate to eat.

Tips:

  1. If using a filling that you have just cooked, i.e. that is still warm, you must either wait until it has cooled, or be very careful as it will melt the pastry. This is why it is a good idea to place the pastry on the baking sheet before you put the filling in, otherwise it’s very difficult to transfer to the sheet as the pastry will be melted!
  2. This pie also works equally well with a sweet filling – try chocolate, jam, nuts, dried fruit, or anything else that takes your fancy!
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