Strawberry Pie

Chicken Pie

Ingredients for Chicken Pie:
Ingredients for Cheddar Cheese Pastry:
Plain flour 120 gms
Salt 1 pinch
Butter chilled 60 gms
Finely grated cheddar cheese 60 gms
Beaten egg 1

Ingredients for Filling:
Olive oil 2 tbsp
Cubed boneless and skinless chicken breasts 3
Button mushrooms (quartered) 150 gms
Chopped onion small 1
Garlic clove (finely chopped) 1
Butter 50 gms
Plain flour 2 tbsp plus more for dusting
Plain flour for dusting
Milk 300 ml
Chicken stock 1 cup
White pepper to season
Freshly ground salt to season
Chopped spring onions 2 tbsp
Chopped parsley 2 tbsp
Beaten egg 1

Method:
For the cheddar cheese pastry:
Sift the flour and salt into a bowl. 
Dice the butter and rub into the flour mixture with your fingertips until it resembles fine breadcrumbs. 
Mix in the grated cheese, then add just enough of the beaten egg to bring the mixture together as a firm dough. 
Knead lightly and wrap the dough in cling film. 
Chill until required. 

For the filling:
Heat the oil in a frying pan, add the chicken and cook it begins to turn white. 
Add the mushrooms and continue to fry until the chicken is golden-brown and the mushrooms have released all their moisture. 
Remove from the pan and set aside. 
Add a little oil to the same pan and sauté onion and garlic for 2-3 minutes or until softened. 
Remove from the heat and set aside with the chicken and mushrooms. 
Melt the butter in a saucepan, stir in the flour and cook, stirring constantly until it has formed a thick smooth paste. 
In a bowl, mix the stock, milk, white pepper and salt together. 
Pour the liquid slowly into the flour mixture, whisking constantly until smooth and the sauce has thickened. 
Stir in the parsley and spring onions and pour the sauce over the chicken and mushroom mixture. 
Mix well, then spoon into a pie dish. 
Roll out the cheddar cheese pastry dough on a lightly floured surface. 
Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. 
Brush the top of the pie with beaten egg. 
Make two or three slits in the top of the pie to allow steam to escape, then bake the pie in the oven for 20-25 minutes, or until golden-brown on top.

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Shepherd's Pie

Ingredients For Shepherd's Pie:

Mutton mince 1/2 kgChopped onion 1 cup
Mushrooms, sliced 1/2 cupGarlic clove, minced 1 
Peas 1 cup
Stock cube 1
Salt 1/2 tsp
Dried thyme 1/2 tspCrushed black pepper 1/4 tsp
Flour 1 tbsp
Tomatoes 1 cup
Bay leaf 1 
Ketchup 2 tbsp

For Garnishing:
Mashed carrots 1/2 kgButter 1 tbsp
Mashed potatoes 1/2 kg
Cups milk 2 1/2 cups
Cheddar cheese 1 cup
Thyme leaves 1 tbsp
Salt 1 tsp
Black pepper 1/4 tsp

Shepherd's Pie by Zarnak Sidhwa

Shepherd's Pie

Ingredients for Shepherd’s pie:
Chicken mince ½ kg
Oil 3 tbsp
Garlic, chopped 4 cloves
Onion, finely chopped 1 large
Green chilies, chopped 2 – 3
Turmeric powder ¼ tsp
Salt to taste
Red chili powder 2 tsp
Tomatoes, chopped 2 medium
Coriander leaves, chopped 1 tbsp
Garam masala powder 1 tsp
Melted butter 2 tbsp
Cream 2 tbsp
Potatoes, boiled and mashed 2 medium

Method: 
Heat oil in a pan, add garlic, chopped onion and sauté for a minute. 
Add chopped green chilies, chicken mince and sauté.
Add turmeric powder, salt, red chili powder and stir.
Add chopped tomatoes, chopped coriander leaves, garam masala powder and mix. When cooked, put in a Pyrex dish.
Add salt, butter, cream to mashed potatoes and mix well. 
Put the mixture in a piping bag with a star nozzle. 
Pipe the creamed potatoes on top of mince. 
Bake or grill till the potatoes turn a golden color.

Shepherd's Pie by Zarnak Sidhwa

Chicken Pie

Chicken Pie by Zarnak Sidhwa

Japanese Fruit Pie

Japanese Fruit Pie by Zarnak Sidhwa

Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie by Zarnak Sidhwa