Gluten Free Pie Crust - Homemade

This is an all butter gluten free pie crust! So flaky and light, with homemade gluten free blend.

This dough will make an 7" Pie Crust  
Ingredients
For Pastry
150 Grams Homemade Gluten Free Bread Flour + extra for dusting
90 Grams Butter - chilled butter cut into cubes
1 Large Egg- beaten - reserved 1½ tablespoon to brush the pastry
½ Teaspoon Heaped White Vinegar
1 - 1½ Tablespoons Ice water or as required to make a dough

Method

In the bowl, place flour and add salt. Add butter and using your fingers or a pastry blender, blend into butter until the size of large peas.

Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a teaspoon at a time. You may not need the full amount of water, depending on your climate and size of the egg. When the mixture comes together in the bowl, stop mixing. Of note, gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).
Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes.

Roll out the dough onto a lightly floured surface into approximately a 15 inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour. Roll dough onto rolling pin and carefully lift and unroll into the pie plate. 

Trim the edges of the dough and crimp the edges.

T0 Blind Bake

Prick the bottom of the dough all over with a fork. Place the crust in the refrigerator and chill for about an hour, or the freezer for about 20 minutes.
Preheat the oven to 180° C. Remove the pie crust from the refrigerator and line it with a piece of parchment paper. Fill it with pie weights, beans, or rice.
Bake for approximately 15 - 17 minutes, until the edges start to brown. 

Carefully remove the parchment and beans and I brushed the base with egg (this i did so that when I add the filling the base should not get soggy) continue to bake for about 5 more minutes, or until the bottom and sides are lightly browned and no longer shiny. Cool the crust completely before proceeding with your recipe.

For Double Crust Pies

Roll out the bottom crust and add your filling of choice into the crust. Roll top crust out and place on top of filling. Crimp as desired to seal. 

My Notes 

Unbaked pie crusts will keep in the refrigerate for about 3 days. They can be frozen for up to 3 months, well wrapped.
To thaw, remove from freezer and place in the refrigerate to thaw overnight. Let come to a cool room temperature, about 20-30 minutes, before rolling out and using.

Labels: Gluten free, Tart/Pie/Quiche, Homemade, Butter, Egg

Mini Pecan Pie#Fantasticalfood

This classic Mini Pecan Pie has all the flavors you love in a pecan pie. 

This pie crust is different from what I usually make, its buttery shortbread crust that tastes really good!

Though this is a decadent mini pecan pie it's too sweet and rich to eat it alone. It contains too many calories but all flavors you will love in a pecan pie. 

I baked this mini pecan pie 5-inch deep baking dish with a depth of 1.1/2 inch. For this pie you require a deep dish, since the filling may tend to spill while baking. 

When it just out of the oven it is puffed up but like a souffle, it deflates as it cools.
Ingredients
For the Shortbread Crust 

50 Grams Butter
80 Grams All Purpose Flour
1½ Tablespoons Corn Flour 
1½ Tablespoons Caster Sugar 
A Pinch of Salt
For the Filling 

¼ Cup Light Corn syrup
1 Egg 

¼ Cup Sugar
A Pinch Salt

1 Teaspoon Molasses ** see notes
1 Tablespoon Unsalted Butter - softened
½  Teaspoon Vanilla essence
1/3 Cup Heaped Pecans

Method

For the Shortbread Crust 

In a bowl, cream butter and sugar until light and fluffy. 

Add flour, cornstarch and salt,  mix until combined.  Press dough onto bottom of lightly greased 5-inch deep baking dish and refrigerator it for at least 15 to 20 minutes.

In the meantime preheat oven to 170°C. Bake 12-15 minutes or until light golden. Then let it cool completely. I baked this crust a day before, next day baked it with the filling.

For the Filling 

Mix corn syrup, egg, sugar, salt, butter and vanilla in a bowl using a spoon.   Stir in the pecans.  Pour filling  in the cooled shortbread crust. 

Bake on center rack of oven for 35 minutes.
Remove from oven and let pie cool on wire rack for a 3 hours.

Enjoy this as a wonderful dessert, its sweet, has a crunch because of the pecan and mostly of all a buttery crust.

yum yum... 

My Notes
Since  I,did not have dark corn syrup add the molasses. If you use dark corn syrup then do not add molasses.

Labels : Pecans, Pie, Butter, Egg, Corn Syrup, Sweets & Desserts, Fantastical Food Fight

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Chocolate Raspberry Mini Tarts#Improv

The usual tart pastry uses cold cubes of butter is rubbed into the flour, forming the dough with egg and refrigerating the dough before baking. But this tart shell recipe is the complete opposite — uses oil, doesn’t use any egg and no refrigeration required.

Ingredients
For the short crust pastry
1¼ Cup All Purpose Flour
A Pinch of  Salt 
1 Tablespoon Caster Sugar ¼ Cup  ML Vegetable Oil
¼ Cup Milk  or as required
For the filling:
2 Tablespoons Heavy Cream
1/3 Cup Whole Milk
½  Teaspoon Vanilla essence
75  Grams Dark chocolate - chopped
150 Grams Whipping Cream
Raspberry Preserve as required 
Method 

For the Tart shells
To make the tart pastry, preheat the oven to 180 C .

Mix the flour, salt, oil, sugar and mix well add milk a tablespoon at a time and form a dough. Roll out the dough and cut into the size of your tart shell and press the dough over the base and the sides of the dish. Prick it all over with a fork and place the tart pan(s) on a baking tray.

Bake for 8 to 10 minutes, or until the pastry is golden brown all over. Remove the tart from the oven and cool completely before filling.

For the filling:

Whip the cream till soft peaks form. Refrigerate.

Bring the milk, heavy cream and vanilla just to a simmer. Add the chocolate and let it sit undisturbed for 2 minutes. The hot milk will help melt the chocolate. After 2 minutes, give it a good stir until it’s smooth. Cool this mixture to room temperature.
Gently fold in the whipped cream into the  chocolate mixture. Fill this into a piping bag.

To assemble the tart shells

Place a teaspoon or more of raspberry preserve 

Pipe the chocolate filling on top.  

Drop raspberry preserve  on top  and refrigerate for about an hour or till the filling is set.  

Serve and  enjoy this as a dessert.

Labels :  Tart/Pie/Quiche, Raspberry, Chocolate, Cream, Improv Cooking Challenge, Sweets & Dessert, Baked 

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Chicken Shepherd’s Pie

Shepherd's Pie is traditionally made with lamb, beef, I,  have used chicken mince since my friends eat only chicken. This is real comfort food.  Try and you will love it.Took this Chicken Shepherd’s Pie  and for dessert  a Magic Crust Custard Pie  for a potluck at my friend's place.  When her son tasted this he said that this was exactly like what he had in Singapore and was delighted. He loved it and made my day! 😄😄 This was a hit dish.

This was served as a starter, you can serve this as a main course too.
Serves 6 to 8
Ingredients  
500 Grams Chicken mince
3 Tablespoons Oil
4 Big Cloves Garlic - finely chopped
1 Large Onion - finely chopped
3 Green chilies - finely chopped
¼ Teaspoon Turmeric powder
1/2 Teaspoon Sea Salt or to taste
2 Teaspoon Red chili powder
2 Medium Tomatoes - chopperized
2 Tablespoons Coriander leaves - chopped
1 Teaspoon Level Garam masala powder
2 Tablespoons Melted Butter
2 Tablespoons Cream
3 Medium Potatoes, boiled and mashed

Method
For the Chicken base

Heat oil in a pan, add garlic, chopped onion and sauté for a minute. Add chopped green chilies, chicken mince and sauté.
Then add turmeric powder, salt, red chili powder and mix it well, now add  tomatoes, garam masala powder and mix and let is cook.  When cooked, add chopped coriander leaves,mix well . When it chicken mixture is dry. Pour this into a Pyrex dish and even it out.
For the Potato topping

Add salt, butter, cream to mashed potatoes and mix well. Place  spoon full the mixture on the top of the chicken mixture  and then  with a fork spread it as evenly as possible.  Sprinkle a little grated cheddar cheese and bake  till the potatoes and cheese turns a golden.  

See the golden layers.. feeling hungry na..
When slightly cooled, cut slices and serve. 

Keep checking for this  easy and delicious dessert Magic Crust Custard Pie recipe which will be posted soon.
Labels :  Shepherd's Pie, Baked, United Kingdom, Chicken, Mashed Potatoes, Starters, Main course, Tart/Pie/Quiche

Oats Crust Mango Cream Tart#BakingBloggers

A crust of oats  and creamy mango filling makes this tart a absolute sensation and a delightful dessert.  Took this tart as a dessert for a party at my brother's house.

Sending this to Baking Bloggers theme for the month is "
Fruit Tarts and Galettes"

For Crust

75 Grams Butter, softened
1/4 Cup Heaped Brown sugar
2 Tablespoons  Yogurt
2/3 Cups Oats - coarsely powdered
3/4 Cup Level All-purpose flour
A Pinch of Salt

Mango Cream 
2 Ripe Alphonso Mangoes
3 Eggs
1 Teaspoon  Orange zest
1/4 Cup Fresh Cream
1/4 Cup Granulated Sugar

For dusting - Icing sugar
Method
For crust

Beat butter, brown sugar and yogurt using an electric mixer. Add oats, flour,  salt mix again  until just combined.  Now   with your hands and lightly bring it together.

Grease a 10 inch tart pan with oil. Press crust into the tart pan right up the edges. Place it in the refrigerator for at least an hour to cool and set.

Preheat oven to 180 degrees C.

Place a aluminum foil and keep pie weights over it . Bake for 15 minutes.  After 15 minutes remove the foil along with pie weight and blind bake for 5 to 7 minutes.  Remove from the the oven and let cool completely.

For the Mango Topping

Lightly whip the cream and keep aside.

Peel and cut the mango,  cut the mango into pieces. With a blender puree the mango.

In another bowl, whisk the egg, sugar and orange zest together well, then fold in the pureed mango and cream.  Fold till well combined.

Pour the mango topping into the tart base, which has already cooled.  Place the Mango Tart back in the oven and bake for about 25 to 30 minutes. The tart is ready when a knife inserted into the mango topping comes out clean.  Cool and dust it with icing sugar and serve.  

This a delicious tart, rich and creamy and  yum yum.

Lables : Oats Crust Tart, Mango, Cream, Tart/Pie/Quiche, Baked, Baking Bloggers, Sweets & Desserts

Baking Bloggers
Fruit Tarts and Galettes
Apple Amber Tart by Sid's Sea Palm Cooking
Apple Tartlets with Almond Crunch by Karen's Kitchen Stories
Classic Key Lime Tart by Hardly A Goddess
Lemon Tart by A Day in the Life on the Farm
Oats Crust Mango Cream Tart by Sneha's Recipe
Strawberry Nutella Galette by Tara's Multicultural Table
Strawberry Rhubarb Galette by The Redhead Baker
Tarte Tatin by Palatable Pastime

Mackerel And Dill Mini Tartlets #FishFridayFoodie

The theme for this month Fish Friday Foodies is Seafood Pie or Tart and our Host is Stacy, thank you dear for hosting this event.

These mini tarts are perfect  as a starter or appetizer . They can be made ahead and warmed through in a hot oven for 5 to 7 minutes. In these tartlets I, have not used cheese, but, if you wish, can grate cheese on top and then bake. These are yum without cheese too.

Ingredients

For the Tartlets
1 Cup All Purpose flour
50 Grams Butter
Pinch salt

For the Filling
100 Grams Flaked Mackerel Fish
1 Small Onion
1/4 Teaspoon Red Chilly Powder
1 Teaspoon Butter
Salt to taste

Other Ingredients
A Few Sprigs of Fresh Dill
1 Egg
1/2 Cup Bechamel sauce
1/4 Teaspoon Steakpeper seasoning

Method 
Preheat the oven to 180ºC
Prepare the pastry 

Sieve the flour and salt into a bowl, rub in the butter until it resembles breadcrumbs, add a teaspoon of cold water if necessary and bring together to form a dough.
Roll out on a floured board and using a mini cutter, cut out  rounds.
Use the pastry rounds to line the patty tins.  Blind bake them in the preheated oven or 10 - 12 minutes or  till done.  

For the filling

Heat the pan add the butter and onions, saute till translucent, add the flaked fish, salt to taste and chilly powder, saute for a minute.  Take off flame and cool.

For the topping

Beat the egg and bechamel sauce together, season with steakpepper and keep aside.  To assemble

Divide the fish filling between the pastry cases 

Top each with a few sprigs of dill  

Carefully pour the prepared sauce into each case, taking care not to overfill.  

Bake in the oven for 20-25 minutes.  

Serve warm or cold. 

My Notes: 

I have used fresh Mackerel, cleaned and removed the inside of the Mackerel, then just steamed it in a pan without water.  Then flaked it when cooled.  This fish is very thorny, take care to remove  the smallest of thorns. 

Labels :  Mackerel, Dill, Tart/Pie/Quiche, Fish Friday, Bechamel Sauce, Seafood/Fish 

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