#pieweek

[pingsweetie]

#pieweek #yum

[aneesaprice]

*RECIPE ALERT* BRAMLEY APPLE PIE WITH SWEET & SPICY WHIPPED CREAM It’s #britishpieweek and I’ve been baking! I LOVE apple pie 🥧🥧and with the abundance of gorgeous bramley apples, making one was inevitable! I have warm with vanilla ice cream or sweetened whipped cream. Swipe or look in the comments for my super easy and quick recipe. It’s old school but oh, so yum! I’d love to hear from you if you make it. . . . . . . #applepie #bramleyapple #pieweek #ukfoodie #ukfoodblogger #ukfood #edinburghfoodie #foodstagram #foodblogger #foodphotography #foodie #baker #bakersofinstagram #comfortfood #yummy #tasty #dessert #comfort #weekendvibes #weekendbaking #britishpieweek #recipes #recipeoftheday #recipeideas #foodblog (at Edinburgh, United Kingdom) https://www.instagram.com/p/CMFBBsEju6-/?igshid=w0iqby0ddtdi

[simplestcooking]

British pie 🥧 week! Why not rustle up a easy shepherds pie with garlic swede and potato mash for a delicious 🤤 and quick lunch or dinner 🍽 that is packed with goodness and flavour! The perfect pie 🥧 for pie week! Check out full recipe on my blog simplestcooking.com or tab on the link in my bio @simplestcookin. #pieweek #tuesday #pie #british #britishpieweek #deliciousfood #sheperdspie #recipe #recipeoftheday #dinnerideas #healthyrecipes #homemadefood #simplestcookin #easyrecipe https://www.instagram.com/p/CL7ZigxlrH4/?igshid=14hrwz899kcd9

[peapodparry]

Pie, ale and peeping toms at the window #pieandale #harkers #chester #goodfriday #family #slowliving #soulfood #craftnotcrap #realale #pieweek (at The Old Harkers Arms)

[emetoile]

After: Morello cherry and almond frangipane tart. . . . . #baking #bakingyoubetter #bakeyouhappy #tart #cherry #frangipane #frangipani #almond #pastry #tart #pie #gbbo #pieweek #notreallyapie

[upcountrybread]

Throwback to #pieweek and all the #cherrypie that we made #waitressmusical (at Upcountry Provisions Bakery and Bistro)

[asyahoo]

#pieweek #pie #dinner #food #foodporn

[thebishopskitchen]

Chicken, bacon and leek pie

It’s a very exciting time to be alive. Ginsters can do one - get back in that service station fridge! This is the moment for pastry lovers to rejoice. Sit back, and let the pie mana wash over you.

Why? Because it’s only flippin’ British Pie Week!

In honour of this most glorious time, we’ve knocked up this magnificent chicken, bacon and leek pie with a crumbly, golden puff pastry. Look at it, it just screams joy.

To start with, heat 450ml of chicken stock in a saucepan and pop the lid on. Add three chicken breasts and the bacon into the pan and bring it all to a low simmer, pop that lid back on and cook for 10 minutes.

When the time has gone, remove the chicken and set aside - pour the remaining stock into a large jug.

Melt 25g of butter in a saucepan over a low heat, stir in the leeks and gently fry them for around two minutes or until they have softened. Throw in the garlic and cook for another minute.

Add what’s left of the butter to this mixture and, when it’s melted, add the flour. Cook this for 30 seconds, make sure to keep string to make a roux.

After this, pour the milk into the pan slowly - add just a small amount at a stir, and stir constantly until the sauce has thickened and is nice and smooth. Bring it to a simmer and cook for three minutes.

You can now season the mixture with salt and pepper to taste. When you’ve done that, remove it from the heat and stir in your cream. Next, pour all that into a large bowl and cover with clingfilm and set aside to cool.

Now it’s time to preheat that oven - select 200c or gas mark six. Remember to put your baking tray in to preheat.

That was the clean bit, now comes the messy part. Put the flour and butter into a food processor and pulse until you get a fine breadcrumb-like texture. 

While all the motor is running, pour in a pre-beaten egg and some water and blend it all together until you get a ball. Take away 250g of pastry and save it for the pie lid.

Roll out what’s left behind of the pastry on a lightly floured surface. Remember to turn it frequently until you get it 5mm thick and 4cm bigger than the pie dish. 

When you have reached that size, lift it gently into the dish and press it down at the sides. Don’t worry about being firm with the pastry, it can handle it! Just be sure to leave it overhanging the lip of the pie dish.

Remember those chicken breasts and bacon you set aside earlier? Now is their time to shine. Cut them into 3cm pieces and stir them, the leeks and the bacon into the cooled sauce that you cling flimed. Now, pour it into the pie dish and brush the rim with the beaten egg.

Roll out the pastry for the lid, and cover the pie with it. Make sure you press the edges together firmly to make a seal, and trim off any excess.

Just before you pop the pie in the oven, make a small hole in the middle of it with a knife and glaze the lid with a beaten egg.

Bake on the preheated tray in the middle of the oven for 35-40 minutes, or until it’s golden brown and the filling is hot, hot, hot!

Pastry ingredients

350g plain flour

200gbutter

1 free-range egg beaten with 1 tbsp cold water, plus 1 free-range egg, beaten, to glaze.

Filling ingredients

450ml chicken stock

3 chicken breasts, skinned

75g butter

2 leeks, trimmed and cut into 1cm/½in slices

2 garlic cloves, crushed

50g plain flour

200ml milk

150ml double cream

150g bacon, cut into 2cm chunks

sea salt flakes

freshly ground black pepper