Related Searches: Creamy Chicken Pie, Creamy Vegetable Pie
... and zest and season with black pepper. Pour the creamy sauce into a casserole dish, spread the mash on ... Categories: Lunch; Low sugar; Seafood pie and tart; British; Lemon; High protein; Fish; High fibre; Potato; Dinner; ...
Tasty and easy to make, these fish pies will be an instant family favourite. Ingredients: 500 g basa fillets lightly cooked ... Mix the fish, dill, vegetables and sauce, divide mix between ramekins. Place the creamy mash on ...
... with mashed potato and bake for 10 minutes, until potato is golden and heated through. Categories: Fish; High fibre; Low sugar; Seafood pie and tart; British; Pescatarian; High protein; Mains; Sesame free. Complexity: 3.
... until golden. Categories: Low sugar; Parsnip; Leftover; Seafood pie and tart; Comfort food; Christmas leftovers; Pescatarian; British; High protein; Fish; High fibre; Foodhub fresh ingredients; Winter; Easter leftovers ...
Smoked cod adds great depth of flavour to this simple and super quick fish pie. Ingredients: 750 g potatoes peeled and chopped into chunks, 1 tbs butter, 2 cups milk, 350 g salmon skinless, boneless, cubed, 300 g smoked ...
This smoky Irish fish pie is rich, filling and comforting. Topped with spring onion mash, it is perfect cold weather food. Ingredients: 750 g potatoes peeled and chopped, 80 g butter divided, 6 spring onions sliced, 2 ...
... the top and place in a preheated oven, 180°C for 25 minutes until the potatoes are golden brown. Categories: Fish; High fibre; Lunch; Potato; Dinner; Low sugar; Seafood pie and tart; British; High protein. Complexity: 3.
... gently for 2 minutes until thickened. Remove from the heat and stir in the fish and prawns. Spoon the seafood mixture into a 1 litre pie dish. Melt the remaining butter in a small saucepan. Arrange the bread slices over ...
... . Dot with a little extra butter if you wish, then cook in the oven or under a hot grill for about 10 minutes until the top is crisp and golden. Categories: Australian; Seafood pie and tart; Fish; Mains. Complexity: 2.
... Season with salt and pepper. Pre heat oven to 180°C. Cut the fish into 2-3 cm dice. Assemble the pies, by layering the onion/fennel mix, bechamel sauce, fish, potato and top with cheese and breadcrumb. Bake for 30-35 min ...
... butter, 50 g plain flour, 1.8 cup milk, 0.6 cup fish stock, 75 g Cheddar cheese grated, 1 bay leaf, 800 g salmon ... steamed asparagus. Categories: Lunch; Dinner; Seafood pie and tart; Salmon; British. Complexity: 3.
Enjoy this savoury fish pie with Maltese influences. Ingredients: 20 g butter, 500 g puff pastry thawed, 1 ... the vegetables to the pastry in the dish, then place the fish, then cover with the remainder of the veg. Top the ...
... grated cheese, 300 ml sour cream. Method: In a medium sized bowl mix together the ingredients. Pour into the pre baked pie dish. Bake for 40-50 minutes or until cooked. Pre heat oven to 180°C. Place pastry into a greased ...
... 45 minutes or until vegetables are almost tender. Combine fish and prawns with remaining cream mixture and pour over ... strip into a loose ball and arrange on top of pie. Place pie in oven and bake for 25-30 minutes or until ...
Ingredients: 0.5 tsp spicy tomato sauce, 0.5 cup thickened cream, 160 g chargrilled skinless red capsicum rinsed drained & roughly chopped, 0.25 cup sour cream, 1 pinch pepper, 750 g red skinned potatoes thinly sliced, 6 ...
... for 10 minutes. Sprinkle over cheese. Combine cream and horseradish in a serving bowl. Cut tart into pieces, serve with horseradish cream and rocket. Categories: French; Savoury pie and tart; Appetisers. Complexity: 3.
... steamed green vegetables. Tip 1: For 2 cups of creamy mash; cook 1 potato and sweet potato until tender, then ... taste. Tip 2: Try adding extra vegetables to the pie filling, such as peas, carrots or mushrooms. Categories ...
... on top are golden. Meanwhile, to make the guacamole, combine all ingredients and season to taste. Garnish the pie with guacamole, half the sour cream, and diced tomato. Sprinkle with coriander and serve with extra sour ...
... make a cut from the edge to centre. Shape into a cone and ease into muffin hole to form a pie shell. Repeat with remaining tortillas. Divide mince mixture into tortilla shells. Bake for 10 minutes or until tortillas are ...
Ingredients: 0.5 cup sour cream, 0.5 head cauliflower cut into small florets, 2 tbs coriander leaves to serve, 2 tbs lime juice, 1.5 cup fine cut coleslaw, 12 Stand 'n Stuff mini tortillas, 2 tbs smoky chipotle seasoning ...
... Leave to cool for at least 10 minutes before releasing from the tin. Serve warm with a rocket salad. Categories: High fibre; Lunch; Dinner; Low sugar; French; Low salt; Savoury pie and tart; High protein. Complexity: 2.
... never tasted so good! You won't waste time in the kitchen whipping up this classic Spanish omelette featuring creamy potato, onion and egg. Serve with pickled cabbage and a dollop of sour cream. Ingredients: 200 g red ...
Made with potato, onion, garlic, egg and thyme, this tasty vegetarian tortilla makes a great easy dinner and an excellent next-day lunch. Ingredients: 300 ml tub light thickened cooking cream, 4 free range eggs, 2 cloves ...
... cutter (tip: an upside down saucer also works well), cut four rounds from pastry; top each pie with pastry round. Decorate pies with off-cuts of remaining pastry if desired. Brush with extra milk. Bake 15 minutes or ...
... , until the pastry is golden brown. Let stand for 3 minutes, then slice and serve hot. Categories: Peanut free; Sesame free; Tree nut free; Australian; Fish dishes; Seafood pie and tart; Salmon; Mains. Complexity: 2.
... . Zap the tortilla in the microwave for a few 20 seconds on high to make them pliable. Place them inside the pie maker. Close and cook for 3 minutes. Spoon the taco mixture and some cheese. Cook for another 8 minutes or ...
... or until the mashed potatoes are golden brown on top. Categories: High fibre; Lunch; Potato; English; Dinner; Low sugar; Shepherds cottage pie; Soy free; Tree nut free; Egg free; High protein; Sesame free. Complexity: 2.
... tarts in the oven for 25-30 minutes until golden on top. Serve warm, garnished with a fresh basil leaf or sprig. Categories: High protein; Low sugar; Sesame free; French; Seafood pie and tart; Appetisers. Complexity: 2.
... over gorgonzola, walnuts and extra rosemary leaves. Bake for 30-40 minutes or until golden and set. Categories: High fibre; Low sugar; Entrees; French; Cauliflower; Savoury pie and tart; High protein. Complexity: 3.
... recipe. Toss all the ingredients in a bowl, place in a baking dish and top with pastry for the easiest pie ever. Ingredients: 0.25 cup cornflour, 1 tsp onion powder, 0.5 bunch sage leaves picked, roughly chopped, 500 g ...
... Cook, stirring constantly, for 6-7 minutes. Remove from heat. Stir in half the parmesan. Season. Spoon 1/4 of the polenta topping over each pie and sprinkle with remaining parmesan. Push a carrot into the centre of each ...
... . Remove from tins. Serve warm or cold. Categories: Asparagus; Australian; Low sugar; Ham; Seafood free; Mothers day; High tea; Savoury pie and tart; Tree nut free; Peanut free; Appetisers; Sesame free. Complexity: 3.
... and stir through. Set aside to cool. Preheat oven to 220°C. Cut out 12 x 8cm-diameter circles from pastry for pie bases. Cut out 12 x 11cm-diameter circles for tops and place into the fridge to keep cool. Line a 12-hole ...
... . Remove from heat, stir in parsley and set aside to cool. Line pastry case with baking paper. Fill with pie weights or uncooked rice and bake for 10 minutes. Remove weights and paper. Bake for a further 10 minutes or ...
... is golden and cooked through. Serve sprinkled with sea salt flakes. Categories: High fibre; Low sugar; Entrees; Mushroom; Spinach; European; Savoury pie and tart; Tree nut free; Peanut free; Sesame free. Complexity: 3.
... on top of each bowl. Bake for 15 minutes or until golden and crisp. Serve straightaway. Categories: Chicken pie; Low sugar; Seafood free; Mushroom; Soy free; British; Peanut free; Tree nut free; High protein; Chicken ...
... with baby rocket leaves. Categories: Zucchini; Fathers day; Low sugar; Entrees; French; Seafood free; Savoury pie and tart; Pescatarian; Peanut free; High protein; High fibre; Tree nut free; Sesame free. Complexity ...
... minutes or until golden. Serve. Categories: Low sugar; Entrees; Seafood free; French; Soy free; Savoury pie and tart; Pescatarian; Peanut free; High protein; High fibre; Halal; Pumpkin; Tree nut free; Vegetarian; Sesame ...
This Mexican-inspired recipe is great for dinner or as a party snack. Top these chilli con carne tortilla cups with your favourite toppings. Ingredients: 400 g can Edgell black beans rinsed and drained, 400 g can Edgell ...
... . Gently stir in salmon. Spoon into pastry case. Bake for 45 minutes or until the filling is cooked and golden. Top with extra basil. Categories: Easter; French; Smoked salmon; Savoury pie and tart; Mains. Complexity: 3.
... . Bake for 25 minutes or until pastry is puffed, golden and cooked through. Stand for 10 minutes before serving. Categories: High fibre; Australian; Low sugar; Savoury pie and tart; High protein; Mains. Complexity: 3.
... season. Shake well and drizzle over rocket. Scatter some of the rocket over tart. Slice and serve with remaining rocket salad. Categories: High fibre; Entrees; French; Savoury pie and tart; High protein. Complexity: 3.
... cut into pieces. Serve with rocket. Categories: Low sugar; Entrees; Seafood free; French; Eggs; Spinach; Savoury pie and tart; Peanut free; High protein; Tomato; High fibre; Tree nut free; Sesame free; Discovery garden ...
... Bring to a simmer and cook for 10 minutes or until fish is cooked through. Drain, cool and flake. Preheat oven to ... -vents. Categories: Entrees; French; Spinach; Savoury pie and tart; Salmon; Pescatarian; Peanut free; Tree ...
... mixture with salt and pepper. Preheat oven to 200°C. Cut pastry to cover 4 x 1 1/2 cup-capacity pie dishes. Fill dishes with pork mixture and top with pastry. Brush with egg and sprinkle with leek and fennel seeds. Bring ...
... cheese and leave to soak for five minutes before baking in the oven for 25 minutes or until cheese is browned. Serve with sour cream and chives. Categories: Entrees; French; Spinach; Savoury pie and tart. Complexity: 3.
... the pastry is puffed and golden brown. Categories: Low sugar; Entrees; Seafood free; French; Spinach; Pescatarian; Egg free; Peanut free; High protein; Spinach pie; Mushroom; Tree nut free; Sesame free. Complexity: 3.
... pork is cooked through. Cool. Stir in coriander. Meanwhile, preheat oven to 200°C. Grease 4 x 1-cup-capacity pie tins. Using two sheets of pastry, line base and sides. Prick base with a fork. Line with baking paper and ...
... . Divide salmon, onion and dill between tarts. Cut into pieces. Serve with lemon wedges and rocket. Categories: High fibre; Asparagus; Entrees; French; Savoury pie and tart; Salmon; High protein; Spring. Complexity: 3.
Ingredients: 35 g taco seasoning, 1 onion chopped, 2 baby gem lettuce shredded, 300 g frozen quorn mince, 10 mini corn tortilas, 1 tbs oil, 1 garlic clove crushed, 0.5 cup sour cream, 1 lime cut into wedges. Method: Heat ...
... scatter the bacon over the top. Bake for 35 minutes until filling is set. Cut into wedges and serve. Categories: High fibre; Low sugar; Entrees; Spinach; Eggs; European; Savoury pie and tart; High protein. Complexity: 3.
Ingredients: 0.33 cup sour cream, 1 green capsicum thinly sliced, 1 red capsicum thinly sliced, 1 red onion finely chopped, 2 spring onions thinly sliced, 600 g can butter beans rinsed, drained, 5 ml virgin olive oil ...
... oven on the hot tray and bake 35 minutes or until centre is cooked and the pastry is crisp. Cut the pie into slices and serve warm with the Endive & Fennel salad. Categories: Roast; Eggplant; Leftover vegetables; Savoury ...
... just starts to become golden brown. Serve with sour cream and steamed green vegetables. Categories: Australian; Dinner; Low sugar; Low salt; Low fat; Low saturated fat; Savoury pie and tart; High protein. Complexity: 2.
... be ready when the tops are nice and golden brown and crispy and the inside is nice and hot. Remove from pie maker and transfer to a place. Top with lactose free sour cream and sprinkle with chopped up chives and enjoy ...
This filling breakfast hash will give you masses of energy all morning and keep you going until lunch. Ingredients: 1 tbs olive oil, 100 g pancetta slices or streaky bacon rashers halved width ways, 250 g pork sausages ...
... has thickened slightly. Divide mixture between 2 (2-cup capacity) ovenproof pie dishes. Top with a piece of pastry. Trim off excess and reserve. Brush pies with egg yolk and place on an oven tray. Using reserved pastry ...
... and golden. Leave to cool for 10 minutes before releasing from the tin. Serve warm or at room temperature. Categories: Lunch; Dinner; Seafood free; French; Vegetable pie and tart; Pescatarian; Sesame free. Complexity: 2.
... 1 cherry on top of each tartlet. Bake until set and golden, 15 minutes. Cool completely. Dust with icing sugar to garnish. Serve at room temperature. Categories: French; Savoury pie and tart; Desserts. Complexity: 1.
... roll out both pieces on a floured work surface to fit the pie tin. Use one of the pieces to line the tin, making ... with a fresh tomato salad. Categories: British; Savoury pie and tart; Eggs; Low ingredient; Lunch; Dinner. ...
... is golden and puffed. Serve with spinach and remaining relish. Categories: Lunch; Low sugar; Seafood free; Vegetable pie and tart; French; High protein; High fibre; Dinner; Baking; Mushroom; Jul 2022; Bonus; Sesame free ...
Make the most of sweet, seasonal asparagus with a speedy tortilla, best enjoyed warm!; Ingredients: 2 tbs extra virgin olive oil, 2 bunches asparagus ends trimmed, 0.33 cup plain flour, 8 free range eggs, 600 ml tub ...
These crunchy tortilla cups are stuffed with pork mince and beans, making the bize-sized nugget a filling and delicious party option. Ingredients: 5 ml extra virgin olive oil cooking spray, 12 mini flour tortillas, 1 tbs ...
... into the pastry shells. Now cut 24 5cm circles from the puff pastry, and use to cover each of the chicken pies. Gently press the edges together to seal. Brush the tops with the egg wash, and bake for 15-20 minutes, until ...
... pepper to taste. Spoon the egg mixture into tartlets. Top with the olive halves and rosemary sprigs. Bake until golden and set 7 minutes. Serve warm. Categories: French; Tart; Savoury pie and tart; Snacks. Complexity: 1.
Ingredients: 0.5 tsp chilli powder, 2 tbs sour cream, 1 small red capsicum diced, 0.5 bunch coriander leaves picked, 1 small brown onion finely chopped, 1 avocado, 2 tortillas toasted, 1 lime juiced, 2 lime wedges, 1 tsp ...
Ingredients: 2 red capsicums deseeded and chopped, 2 tbs olive oil, 400 g can chopped tomatoes, 800 g cans kidney beans drained, 400 g cans sweetcorn drained, 0.5 tsp chilli powder, 4 large corn tortillas, 200 g Cheddar ...
... the top. Bake for 20-25 minutes until golden and just set. Serve warm with some rocket leaves. Categories: High fibre; Snacks; Low sugar; French; Vegetable pie and tart; Mushroom; Low salt; High protein. Complexity: 3.