These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 20 September 2017

Pork Pies

These Pork, Chicken & Tarragon Pies are delicious warm or cold. Great to do ahead and have ready for a party or a picnic. Plus the hot water pastry is easy peasy   I guarantee you! You will need at least 2 times the Hot Water pastry

Filled pies

Ready for the oven

Pork Pie by Feed Your Inner Cook

Hot Water Pastry

Ingredients    You will need at least 2 times the Hot Water pastry

150g butter chopped
2/3 cup (160ml water)
2 1/2 cups plain flour
1/2 teaspoon salt flakes


Place butter and water in a saucepan over high heat and bring to the boil.
Remove from heat and add flour and salt, stir until a smooth dough forms.
Turn onto a lightly floured surface and knead until smooth and elastic.

Pork, Chicken & Tarragon Pies


20g Butter
Salt & Pepper
3 cloves garlic
500g Chicken mince
500g Pork mince
100g Ham, chopped
1 x 200g chicken breast fillet, chopped
1 leek trimmed and sliced
2 Tbsp Tarragon, chopped
2 x Qtys Hot Water Pastry (above)
Egg for egg wash


Preheat oven to 160 degrees Celsius
Melt the butter in a frying pan over medium heat.
Add leek, garlic & tarragon, cook for 7-8 minutes or until leek has softenend.
Set aside to cool completely.
Place pork, chicken, ham, chicken mince and leek mixture into a bowl.
Mix well to combine.
Roll 1/2 the pastry out between 2 sheets of non stick baking paper, until 3mm thick.
Cut pastry to fit a Texan muffin tin.
Fill with the mixture.
Cut pastry to form a lid.
Cut small holes in the lid.
Brush with egg wash and bake for 45mins to 1 hour or until golden and juices run clear.


Mamma Marmalade

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