Who ate all the pies? We did — and we’re going to make some more because the weather’s getting that way and they are delicious.
We also know Aussies are going mad for pies right now, in all their forms: pastry, mash, mash-ups with macaroni and both with and without pie-makers.
Search data from Taste.com.au and Google shows the Mighty Pie is trending, so here are some fun ideas for you to enjoy.
FISH AND CHIPS PIE
0:20 Prep 0:40 Cook 4 Servings Easy
This winter warmer, ready in less than an hour, is the family-friendly mash-up you’ve been waiting for.
500g frozen straight-cut potato chips
30g unsalted butter
1 leek, pale section only, thinly sliced
50g (1/3 cup) plain flour
500ml (2 cups) milk
125ml (1/2 cup) thickened cream
500g white fish fillets, cut into 3cm pieces
2 tablespoons chopped fresh dill, plus extra, to sprinkle (optional)
Pinch of ground white pepper
Lemon wedges, to serve
Preheat oven to 180C/160C fan forced. Place the chips on a baking tray. Bake, turning halfway, for 15 minutes or until starting to brown.
Meanwhile, melt the butter in a saucepan over medium heat. Add the leek and cook, stirring often, for 2 minutes or until soft. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly, until smooth. Stir in the cream. Return the pan to the heat and cook, stirring constantly, for 4 minutes or until the sauce thickens.
Add the fish to the pan and cook for 3 minutes or until just cooked through. Stir in the dill and season with salt and white pepper. Transfer to a 1.5L (6 cup) baking dish.
Arrange the chips over the fish mixture in a single layer. Bake for 15 minutes. Sprinkle with extra dill and serve with lemon wedges.
PIE MAKER CHICKEN, MUSHROOM AND BACON PIES
0:20 Prep 0:35 Cook Makes 8 Easy
Use your pie maker to make these creamy chicken, mushroom and bacon pies – they’re perfect for a quick and easy dinner.
1 tablespoon olive oil
600g chicken thigh fillets, fat trimmed, cut into 3cm pieces
150g smoked rindless bacon rashers, coarsely chopped
150g button mushrooms, thickly sliced
40g (1/4 cup) plain flour
250ml (1 cup) Massel Chicken Style Liquid Stock
185ml (3/4 cup) thickened cream
2 teaspoons chopped fresh thyme leaves
2 green shallots, trimmed, thinly sliced
4 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
1 egg, whisked
Sesame seeds, to sprinkle
Heat the oil in a large frying pan over high heat. Add half the chicken. Cook, turning halfway, for 5 minutes or until golden. Use tongs to transfer to a plate. Repeat with the remaining chicken.
Reduce heat to medium. Add the bacon to the pan. Cook, stirring often, for 5 minutes or until light golden. Add the mushroom. Cook, stirring often, for 2 minutes or until the mushroom softens. Sprinkle with the flour. Cook, stirring, for 1 minute.
Slowly add the stock to the pan. Cook, stirring, for 1 minute or until the mixture is smooth. Add the cream and thyme. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until mixture is thick. Season and stir through the shallot. Set aside for 30 minutes to cool.
Use the pie-maker cutter to cut 8 large and 8 small pastry rounds from the pastry sheets.
Gently ease 4 large pieces of pastry into the pie maker. Spoon chicken mixture into pie bases to fill. Top with the 4 smaller pieces of pastry. Brush with egg. Turn the pie maker on. Close and cook for 8 minutes. Sprinkle with sesame seeds and cook for a further 2 minutes or until pies are golden.
Repeat with the remaining pastry, chicken mixture, egg and sesame seeds.
MAC ‘N’ CHEESE COTTAGE PIE
0:20 Prep 1:00 Cook 4 Servings Easy
Two dinnertime classics combine in this mac ‘n’ cheese and cottage pie mash-up.
1 cup macaroni
1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
1 carrot, diced
500g beef mince
2 tablespoons gravy powder
400g can diced tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon plain flour
1 cup milk
1 cup grated pizza cheese
3/4 cup frozen peas, corn and capsicum
Preheat oven to 200C/180C fan-forced. Cook macaroni in a large saucepan of boiling salted water, following packet directions. Drain. Return to pan.
Meanwhile, heat oil in a 4.5cm-deep, 20cm (base) 24cm (top) ovenproof frying pan over medium-high heat. Add onion and carrot. Cook, stirring, for 5 minutes or until onion softens. Add mince. Cook, breaking up any lumps with a wooden spoon, for 6 minutes or until browned.
Stir in gravy powder. Add tomato and Worcestershire. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until sauce thickens. Remove from heat.
Meanwhile, melt butter in a small saucepan over medium heat. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk until smooth. Cook, stirring, for 3 to 4 minutes or until sauce boils and thickens. Stir in half the cheese. Season with salt and pepper. Add cheese sauce to macaroni. Stir to combine.
Stir frozen vegetables into mince mixture. Top with macaroni mixture. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until golden. Serve.
SPEEDY SHEPHERD’S PIE
0:03 Prep 0:22 Cook Easy
Ready in 25 minutes with only 5 ingredients, this quick and easy Shepherd’s pie makes weeknight cooking a breeze.
400g pkt mixed vegetables
500g lamb mince
500ml (2 cups) Massel beef style liquid stock
700g sweet potato, peeled, chopped
120g soft goat’s cheese
S tep 1
Spray a large ovenproof frying pan with oil. Place over mediumhigh heat. Add Veggie Mix and cook, stirring, for 5 minutes or until softened. Add the mince and cook, stirring and breaking up any lumps with a wooden spoon, for 4 minutes or until browned.
Add stock and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until liquid reduces and thickens slightly.
Meanwhile, place the sweet potato in a large microwave-safe bowl. Add 80ml (1/3 cup) water. Cover with 2 layers of plastic wrap and cook on High for 7-8 minutes or until soft. Drain.
Preheat grill on high. Mash sweet potato until smooth. Add two-thirds of goat’s cheese and mix well. Season. Spread the mash over the mince mixture. Crumble over the remaining goat’s cheese and lightly mix in with a fork. Sprinkle with pepper and spray with oil. Place under grill for 4-5 minutes or until bubbling and golden. Serve.
PIE MAKER MINI LASAGNE
0:20 Prep 0:20 Cook Makes 8 Easy
500g jar bolognese pasta sauce
1 tablespoon extra virgin olive oil
500g pork and veal mince
1/4 cup chopped fresh basil leaves
5-6 fresh lasagne sheets
80ml (1/3 cup) bought bechamel sauce
35g (1/3 cup) pre-grated 3 cheese blend, plus extra, to sprinkle
Pre-grated 3 cheese blend, to sprinkle
Fresh basil leaves, to serve
Heat the oil in a large frying pan over high heat. Add the pork and veal. Cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned. Reserve 2 tablespoons of the pasta sauce. Add the remaining pasta sauce and 250ml (1 cup) water to the pan. Simmer for 15-20 minutes or until the liquid reduces and mixture is thick. Season and stir through the basil. Set aside to cool slightly.
Meanwhile, use the large end of the pie maker cutter to cut 16 rounds from the lasagne sheets. Use a 6cm cutter to cut 8 rounds from the offcuts (see tip).
Rinse the pasta rounds under warm water. Ease 4 of the larger pasta rounds into the holes of the pie maker. Place 1 tablespoonful of the pork and veal mixture in each hole. Top with 1 teaspoon bechamel sauce. Place four of the smaller pasta rounds on top then continue layering with another tablespoonful of the pork and veal mixture and 1 teaspoon of the bechamel sauce. Sprinkle each lasagne with 2 teaspoons of the cheese. Top with 4 of the remaining larger rounds of pasta.
Turn on the pie maker. Close and cook for 5 minutes. Top each lasagne with a little extra cheese and 1 teaspoon of the reserved pasta sauce. Cook for 3 minutes or until golden on top. Transfer to a plate. Repeat to make 8 individual lasagne. Serve scattered with extra basil leaves.
CHICKEN NOODLE CUP O’ SOUP
0:05 Prep 0:05 Cook 1 Serving Easy
20g dried egg noodles
125g can creamed corn
1/4 cup shredded cooked chicken or ham
1 teaspoon Massel Chicken Stock Powder
Soy sauce, to season
Chinese cooking wine, to season
Sesame oil, to season
Green shallots, sliced, to serve
Place noodles in a 430ml (1 3/4 cup)-capacity mug. Add 250ml (1 cup) water. Microwave on High for 4 minutes or until the noodles are tender.
Stir in corn, chicken or ham and stock powder. Microwave on High for a further 30 seconds. Season with a dash of soy sauce and cooking wine, a few drops of sesame oil and pepper. Sprinkle with shallot to serve.
HALOUMI AND MUSHROOM ‘STEAK’ SANGER
0:25 Prep 0:25 Cook Easy
2 tablespoon soy sauce
2 tablespoon balsamic vinegar
2 garlic cloves, crushed
8 medium portobello mushrooms, stalks trimmed
250g haloumi, cut into 8 slices
8 slices wholegrain sourdough bread, toasted
1 small ripe avocado, mashed
30g baby spinach
Tomato relish, to serve
1 ⁄2 red onion, thinly sliced
ZUCCHINI CURLY FRIES
500g zucchini noodles
3 egg whites
150g (3 cups) panko breadcrumbs
60g (3⁄4 cup) finely grated parmesan
2 tablespoon cornflour
To make the fries, preheat oven to 180°C/200°C fan forced. Lightly spray 2 large baking trays with oil. Place zucchini in a large bowl, breaking longer pieces into shorter lengths. Whisk the egg whites in a separate large bowl. Combine panko and parmesan in another large bowl. Sift cornflour over the zucchini and toss gently to coat.
Working in 3 batches, toss zucchini in egg white to coat. Lift out, draining excess back into bowl. Toss in the panko mixture to coat then arrange on prepared trays. Spray with olive oil. Bake, turning occasionally, for 15-20 minutes or until crisp and golden. Season.
Meanwhile, combine soy sauce, vinegar and garlic in a bowl. Brush all over mushroom. Spray with oil. Heat a frying pan over mediumhigh heat. Cook, in 2 batches, for 3 minutes each side or until tender.
Wipe the pan clean. Return to medium-high heat. Spray the haloumi with oil and cook for 1-2 minutes each side or until golden.
Spread 4 slices of toast with avocado. Top with the spinach, haloumi, tomato relish, mushroom and onion. Sandwich with the remaining toast. Serve immediately with the curly fries.
WARM VIETNAMESE CHICKEN SALAD
0:15 Prep 0:10 Cook 4 Servings Easy
11 ⁄2 tbs salt-reduced gluten-free soy sauce
1 tbs fresh lime juice
1 tsp brown sugar
250g pkt fresh sweet potato noodles
1 tsp extra virgin olive oil
500g chicken breast mince
2 tsp finely grated fresh ginger
1 long fresh red chilli, finely chopped
1 tbs chopped fresh coriander root
200g snow peas, sliced
1 red onion, thinly sliced
250g cherry tomatoes, halved
2 tbs chopped fresh coriander leaves
100g mixed salad leaves
Combine the soy sauce, lime juice and sugar in a small bowl. Microwave the sweet potato noodles following packet directions.
Heat oil in a large wok over high heat. Stir-fry chicken, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add ginger, chilli and coriander root. Stir-fry for a further 1-2 minutes or until aromatic. Remove from heat.
Add snow pea, onion, tomato, coriander leaves, sweet potato noodles and soy sauce mixture. Gently toss to combine. Divide salad leaves among serving plates. Top with the warm chicken mixture.