Pumpkin Pies

This is the first recipe out of this book that I ever cooked, before it was even in this book! I made it straight from the Donna Hay magazine as I've always wanted to try it, so I thought the best way to try something is to make it.

It took me aaaaaages. I had barely worked with pastry before and was very fiddly with it, trying to finesse the edging and make it as smooth as possible. I like the instructions to 'place on a baking tray THEN pour in the pumpkin mixture' before baking. Best instructions ever, as I couldn't imagine trying to handle it when ready to be cooked. Just my luck I'd trip.

I loved the taste, the natural sweetness from the butternut pumpkin accentuated by the maple syrup. It's no wonder it's such a popular pie, in America. It should be more popular here. Just so I can eat more of it.

Excuse the dodgy photo, it was take quite a few years ago....

Also, I clearly remember taking some over to my family and them asking me, Do you eat it for dinner, or dessert? Maybe I should have told them it was a Pumpkin Tart or something a bit more sweet sounding. 

Caramel Pear Pie

Pie? To me a pie has a top. And is usually filled with meat. To me, this is a tart. A Caramel Pear Tart, not Pie. But it's titled 'Pie' so a pie it shall be called.

I love the Basic Vanilla Pastry. I am not a baker. At all. Don't get me wrong, I love baking. But I also suck at it. A lot. I love this pastry because it works for me every time. I haven't managed to stuff it up yet. I follow the recipe to a tee, so that might have something to do with it. I also love that this recipe uses home made pastry rather than bought shortcrust pastry.

There's something to be said about making your own pastry. Therapeutic, it can be. If your nearly three year old isn't standing at your feet demanding to eat it raw.

Oh well. Can't hurt him.

Making this dish made me want to cook poached pears. I love the smell of cooking pear. To me it's so fresh and beautiful. I cored the pears and poached them in a little water till they were just soft. Then arranged them in my pastry lined pie dish and poured the golden syrup caramel mixture around them.

Letting this set after cooking is a big thing. Don't be too eager to cut into it. Although it smells DEVINE, resist temptation!!

And luckily, I did. It was set so beautifully when we ate it.

With the lovely crumbly pastry. So good.

Beef, Onion and Red Wine Pie

While it's still cold out here I thought I'd take advantage of the weather and use the oven to warm the house. I don't honestly think I've ever made a savory pie and had a craving for hearty, homemade food.

Beef, Onion and Red Wine pie. Ok, I cheated and used 'Alcohol Removed' red wine. I know when cooking there's no need to, but I couldn't be bothered dealing with the look I'd get, as a pregnant woman, buying wine from the only bottle-o in town. Even if I explained it was for cooking. Then I'd get the 'yeah, right' look. When I saw the bottle in IGA - problem solved!

For a pie, it's quite quick. Cooking beef, onion, garlic then adding stock, thyme, a bay leaf, wine and water. Season and let simmer. I love those 'walk away and forget about till the timer goes off' type recipes. Easy peasy.

While the mixture cooled I defrosted some shortcrust and puff pastry that everyone keeps in the freezer. I lined my newly bought pie tin (I had somehow managed to keep from Noah as he LOVES to play with everything in my kitchen) with shortcrust. Poured in my now warm beef mixture then topped with puff, pressing the pastries together. A good brush with some beaten egg and into the oven for another 'set and forget' timeslot.

The result:

A very yummy dinner! Another to be tagged and made again!