Creamy Chicken and Leek Pot Pies with Prosciutto and Vegetables

With the colder evenings approaching nothing beats this particular comfort food... Pot Pies. We are huge fans of them and we love trying different flavour combinations.  While a beautiful thick gravy tender meat pie is a perfect winter treat nothing, absolutely nothing, can overshadow this Creamy Chicken and Leek Pot Pie with Prosciutto and Vegetables.

Not made using the usual white sauce base this sauce consists of chicken stock, white wine, cream cheese and mustard all laced with fresh thyme.  Taste buds dancing from the first mouthful that's for sure.

These are quite a large serve so you could easily stretch the recipe to make 12 - 16 smaller pies if you preferred.  Freezable, once cooked and cooled, these also make a perfect quick dinner for those nights when we are time poor (for us... most nights LOL).

Creamy Chicken and Leek Pot Pies with Prosciutto and Vegetables

Serves: 8

ProPoints per serve: 14

cooking spray

800 grams chicken breast, skin and fat removed, diced

100 grams prosciutto, all visible fat removed

1 tablespoon olive oil

2 leeks, thinly sliced

1/2 bunch fresh thyme leaves, stalk removed

3 tablespoons cornflour

3 tablespoons water

1 cup chicken stock

1/2 cup dry white wine

2 tablespoons Dijon mustard

250 grams reduced fat cream cheese

salt

freshly ground black pepper

2 cups mixed frozen carrots, peas and corn

4 sheets reduced fat puff pastry, thawed

Preheat oven to 180 degrees Celsius.

Spray a large frying pan with cooking spray and cook chicken over medium heat, in batches, until browned.  Remove to a plate and set aside.  Add the prosciutto to the same pan and fry stirring for 2 - 3 minutes or until starting to brown.  Set aside with the chicken.

Add the oil to the same pan add leeks and thyme.  Cook over a low-medium heat, stirring occasionally, for 5 - 8 minutes or until leek is golden and soft. 

Meanwhile mix the cornflour and water together in a large jug, ensuring it's completely blended.  Add chicken stock, wine and mustard, mixing well.  Place in a large saucepan and cook over medium heat.  When heated through add the cream cheese, stirring, until completely blended. Cook for a further 5 - 10 minutes or until slightly thickened.  Season to taste with salt and pepper.

Add the chicken and prosciutto to the leek mixture.  Add the vegetables and cook for 5 minutes.  Pour sauce mixture over chicken and mix well.  Remove from heat.

Prepare ramekins or pie dishes.  Spoon mixture dividing evenly between each dish.

Cut pastry in half and place on top of each dish.  Spray with cooking spray and place in oven.  Cook for 15 - 20 minutes or until pastry is golden and crispy and chicken is warmed through.

(Click here for a printable version of this recipe)

Turkey Ham and Vegetable Pot Pies

Merry Christmas to you all

and best wishes for the New Year.

 



Thank you all for your support and patience with me and my blogging in 2014.  As I have mentioned many times it has been a hard year in the Murray house - one of many changes, one that found me time pour and one where I was just lost and finding things very difficult.  I am now at the end of the year and looking forward to a better 2015 and wishing you a prosperous and creative New Year.

My first post of the year is brought to us by the dreaded Christmas leftovers.... everyone has them.  Some us of us end up with lots of them - in our case it was only some turkey slices but a whole leg of ham on the bone.

I love turkey but once it's cooked and served the first time it tends to get dry really quickly.  Ham on the other hand doesn't change when stored correctly but you must keep an eye on the used by date.  My favourite use of left over ham, especially ham on the bone, is Pea and Ham Soup which I normally make a long time after Christmas when the cooler months start to make their way in.  Tonight something different was called for and to be honest everyone in our house loves Pot Pies so it was a no-brainer.

These flavours work so well together - the turkey, the ham, the creamy thyme flavoured sauce and of course being packed so full of vegetables made for a perfect one dish wonder that everyone loved.  All individually portioned up so no there was no arguments over "he got more pastry than I did" - oh the dramas!!

Turkey, Ham and Vegetable Pot Pies

(recipe adapted from Taste.com)

Serves: 8

ProPoints per serve: 10

cooking spray
150 grams button mushrooms, sliced thinly
2 carrots, peeled and thinly diced
2 spring onions, finely chopped

1 cup frozen corn kernels
1 cup frozen peas
2 tablespoons fresh thyme leaves

60 grams Weight Watchers Canola Spread

1/2 cup plain flour

3 cups chicken stock

1/2 cup dry white wine

1 cup light (reduced fat) thickened cream

320 grams chopped cooked turkey

90 grams chopped leg ham
salt
freshly ground black pepper
2 sheets Reduced Fat Puff Pastry
 

Preheat the oven to 180°C. Line a baking tray with baking paper.

Spray a large frying pan with cooking spray, add mushrooms, carrots, spring onion, corn, peas and thyme. Cook for 5 minutes or until carrots have softenend. Remove from heat and set aside.

Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute or until mixture bubbles. Add chicken stock and wine, then cook for a further 2-3 minutes, whisking to remove any lumps. Add the thickened cream and cook for a further minute or until the mixture boils and thickens. Season to taste, then stir in the turkey, ham and mushroom mixture. Remove from the heat and allow to cool completely.

Meanwhile, defrost pastry sheets. Cut into quarters.
 
Divide mixture evenly amongst 8 x 1 cup capacity ramekins.  Spray ramekin dish rims with cooking spray and place 1 piece of pastry on each dish.  Trim if required and use remaining pastry as decoration.  Place on baking tray and spray pastry top with cooking spray.

Bake the pie for 25-30 minutes until puffed and golden.

 

 (Click here for a printable version of this recipe)

Curry Parcels

I decided to add spice to the Homemade Pasties as I had extra mince left over I decided to make a "Curry Parcel"- Miss Alex loves a curry puff/samosa and these wouldn't match the quality of those made by Indian chefs but they may have got a runner's up rating?  Oh well that's what I was hoping for.

 

Considering how easy the Pasties were to make adding some curry powder not only gave the mixture that indian kick but added a little depth to the flavour.  I decided to leave the mint in the mixture for an added twist - we all know mint goes well with Indian flavours.

And the verdict - all eaten along with the Pastries!!

 

Curry Parcels

(Recipe adapted from WW Simply Delish Cookbook)

 

Serves: 16

ProPoints per parcel: 5

 

250 grams lean beef mince

1 cup frozen peas, thawed

3 carrots, grated

300 grams potatoes, cut into 1 cm pieces

1 brown onion, finely chopped

1/4 cup chopped fresh mint leaves
1 tablespoon curry powder (or to taste)

4 sheets frozen reduced fat puff pastry, just thawed

1 egg lightly beaten

1 tablespoon sweet paprika
 

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.

Line 2 large baking trays with baking paper.

Place mince, peas, carrots, potato, onion, mint and curry powder in a medium bowl. Mix well to combine.

Cut each pastry sheet into 4 squares.  Divide mince mixture evenly between pastry squares.  Fold pastry in a triangle to enclose filling.  Using a fork, press edges together to seal.  Place on prepared trays.  Brush pasties with egg and sprinkle with paprika.

Bake for 20 - 25 minutes or until pastry is puffed and golden.

(Click here for a printable version of this recipe)

Homemade Pasties

Another odd occasion where I was able to step foot in the kitchen I managed to cook the most amazing batch of Homemade Pasties that were not only yummy to eat but had that surreal comfort food feel of bakery purchased food without all the hidden fat or guilt.

Our whole family have a passion, or you could say an intense love, of bakery items especially the savoury ones so it came as no surprise that these pasties were devoured almost in one sitting.

Very easy to make using pre purchased frozen pastry sheets and infused with the flavour of fresh mint this was definitely an appreciated treat for the Murray household.

Homemade Pasties

(Recipe sourced from WW Simply Delish Cookbook)

 

Serves: 16

ProPoints per pasties: 5

 

250 grams lean beef mince

1 cup frozen peas, thawed

3 carrots, grated

300 grams potatoes, cut into 1 cm pieces

1 brown onion, finely chopped

1/4 cup chopped fresh mint leaves

4 sheets frozen reduced fat puff pastry, just thawed

1 egg lightly beaten

1 tablespoons sesame seeds (optional)

Preheat oven to 200 degrees Celsius or 180 degrees Celsius fan forced.

Line 2 large baking trays with baking paper.

Place mince, peas, carrots, potato, onion and mint in a medium bowl.

Cut each pastry sheet into 4 squares.  Divide mince mixture evenly between pastry squares.  Fold pastry in a triangle to enclose filling.  Using a fork, press edges together to seal.  Place on prepared trays.  Brush pasties with egg and sprinkle with sesame seeds.

Bake for 20 - 25 minutes or until pastry is puffed and golden.

(Click here for a printable version of this recipe)

Country Chicken Pie (Pies)

YES finally I am back in the kitchen and I must say I am enjoying myself.  I am actually home all this week so hopefully you will be able to read a few posts from little ol' moi!

 

The weather has started to change and Spring is starting to make her presence know however I still fancied a hearty dinner.  Country Chicken Pies perfectly hit the spot and I must say that they tasted amazing.

 

Originally the recipe is for a family sized pie but once the smell was drifting from the kitchen children were hovering around the kitchen so I knew it would be easier and fairer (yes fairer) if I made individual portions.

 

The filling, jam packed with tender chicken and vegetables, was enveloped in a thick creamy sauce which just left my taste buds wanting more.  Topped with a yummy crunchy pastry top it was a pleasure to eat.

Country Chicken Pie

(recipe adapted from WW Magazine June 2012)

 

Serves: 4

ProPoints per Serve: 10

 

1 tablespoon olive oil

500 grams lean chicken thigh fillets, cut into 3cm pieces

2 carrots, finely chopped

2 celery stalks, finely chopped

1 brown onion,  finely chopped

2 tablespoons plain flour

1 cup chicken stock

1/2 cup evaporated skim milk

1/2 cup frozen peas

1/2 cup frozen corn kernals

2 tablespoons fresh flat leaf parsley

salt

freshly ground black pepper

1 sheet frozen reduced-fat puff pastry, just thawed

 

Heat half the oil in a non-stick frying pan over medium-high heat.  Add chicken and cook, stirring, for 3-4 minutes or until browned. Transfer to a heatproof bowl.

 

Heat remaining oil in pan.  Add carrots, celery and onion and cook, stirring, for 5 minutes or until stoftened.  Add chicken and any juices and flour.  Cook, stirring, for 1 minute.  Add stock, stirring to combine.  Bring to the boil.  Reduce heat to low.  Stir in milk, then cover and cook for 3 - 5 minutes or until sauce boils and thickens slightly.

 

Stir in frozen corn and peas, then parsley.  Season with salt and freshly ground black pepper.  Transfer to a 20cm round ovenproof dish.  Set dish aside to cool to room temperature, then refrigerate for 1 hour to cool completely.

 

Preheat oven to 220 degrees Celsius or 200 degrees Celsius fan forced.  Top dish wity pastry, allowing excess pastry to overhang.  Cut a small cross in the centre.  Spray with cooking spray.  Place dish on a baking tray and bake for 20 minutes or until golden.

  

(click here for a printable version of this recipe)

Shredded Chicken Leek and Thyme Tart

This meal has been on my menu planner for the last few weeks but somehow keeps getting brushed aside for no particular reason - either something else gets requested or our plans change.  What ever the reason we had some left over barbecue chicken again this weekend so I was determined to have this no matter what.

The thought of having pastry while dieting is a novelty in itself  for as we all know as a rule pastry is a NO-NO.  This recipe called for reduced fat shortcrust pastry therefore reducing the fat content. 

Although the pastry component was a little fiddly, the rest of the recipe was easy.  The dish was quite inviting to look at and not to mention it was definitely full of flavour.  The feta cheese made a nice change to normaly cheddar and the flavour was delicious combined with the sundried tomatoes and the thyme.  The serving sizes were quite large so this recipe could easily serve 6 - 8 for a light meal.

Overall this recipe sured pleased my crowd, with it being devoured last night.

Shredded Chicken Leek and Thyme Tart

(recipe sourced from WW Magazine January 2012)

Serves: 4

ProPoints per serve: 14

2 sheets reduced fat shortcrust pastry, just thawed

1 tablespoon olive oil

2 small leeks, halved, thinly sliced, washed and drained

3 teaspoons fresh thyme leaves

3 eggs

1/2 cup skim milk

salt

freshly ground black pepper

1 cup shredded left over skinless cooked chicken

1/3 cup fat free semi dried tomatoes, chopped

70 grams reduced fat feta cheese, crumbled

Line base and sides of a 2.5cm deep 11.5cm x 34cm loose bottom flan tin with pastry, trimming of the excess.  Place flan tin in the freezer for 20 minutes.

Meanwhile, preheat oven to 200 degrees Celsius.

Place flan tin on a baking tray.  Line pastry case with baking paper and fill with ceramic pie weights or uncooked rice.  Bake for 10 - 12 minutes or until the edges are crisp and light golden.  Remove weights or rice and baking paper and bake for a further 6 - 8 minutes or until base is light golden.  Set aside and allow to cool slightly.

Reduce oven to 180 degrees Celsius.

Meanwhile, heat oil in a medium non stick frying pan.  Add leeks and half the thyme leaves and cook, stirring occasionally, for 10 minutes or until softened.

Spread leek mixture over pastry case.

Whisk eggs and milk in a medium jug and season with salt and freshly ground black pepper

Top leeks with shredded chicken, tomatoes and crumbled feta, then pour over egg mixture.  Sprinkle with remaining thyme.

Bake for 20 - 25 minutes or until just set. 

Serve Chicken Leek and Thyme Tart warm or cold.

(click here for a printable version of this recipe)

Mexican Chicken Sausage Rolls

Alex and I decided to do some baking today so we set out to make some sausage rolls.  Instead of using traditional sausage mince I had some chicken mince wish is definitely lower in fat. 

This was a quick and easy recipe that we made up as we went along and the results were quick surprising.  Not overly spicy considering the use of mexican chilli powder but enough to leave an enjoyable tingle in your mouth afterwards.

Mexican Chicken Sausage Rolls

Makes: 28

ProPoints per serve: 2

4 sheets Pampas reduced-fat puff pastry

500 grams lean chicken mince

375 gram jar mild tomato bassed salsa

2 teaspoons mexican chilli powder

1 zucchinni, grated

2 carrots, grated

1 tablespoon dried oregano

salt

pepper

1/4 cup plain flour

1 egg, lightly beaten

cooking spray

Preheat oven to 200 degrees Celsius.

Allow sheets of pastry to defrost at room temperature.   Cut each sheet in half.

Mix together chicken mince, salsa, zucchini, carrot and oregano.  Season with salt and pepper.

Sprinkle a pastry board or bench with a little flour.  Take 1/8th of chicken mixture and roll into a sausage shape the same length as the pastry. 

Place sausage onto pastry along one edge, brush the opposite edge with egg and roll up to enclose ensuring seam is at the bottom.  Repeat with remaining pastry.  Cut each sausage roll into 4 pieces.

Coat a baking tray with paper and cooking spray.  Place sausage rolls on tray and brush with remaining egg.

Cook for 20 minutes or until golden and cooked through.

(click here for a printable version of this recipe)

Asian Pork and Vegetable Sausage Rolls

We definitely answered our call for having something different for dinner last night. I was going to make a spicy asian meatball but the kids didn't really jump for joy about that idea so I then thought about sausage rolls only to come to the conclusion that they would be boring. After a little discussion Noel and I decided to make both - an Asian Pork and Vegetable Sausage Roll.

Jam packed with vegetables and asian spices this created a buzz in the Murray household. Not overly spicy but with every mouthful the hint of sweet chilli, lemongrass and even kaffir lime was apparrant but not overpowering.

Overall a very pleasant and welcome change to the humble sausage roll. These would also be perfect as finger food if you made them smaller.

Asian Pork and Vegetable Sausage Rolls

Serves: 8
ProPoints per serve: 14

4 sheets reduced fat puff pastry
900 grams pork mince
1 onion, finely diced
2 carrots, grated
1 large zucchini grated
1 red capsicum, finely diced
1/4 cup tomato paste
1/4 cup char sui sauce
1/4 cup sweet chilli sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
2 teaspoons finely chopped lemongrass
4 kaffir lime leaves, finely chopped
freshly ground black pepper
pinch of salt
1 tablespoon flour
cooking spray
1 egg white, lightly beaten

Preheat oven to 180 degrees Celsius.

Remove pastry from freezer and allow to defrost. Line a baking tray with baking paper and spray with cooking spray.

In a large bowl combine pork, onion, carrot, zucchini, capsicum, tomato paste, char sui sauce, sweet chilli sauce, ginger, garlic, lemongrass, kaffir lime leaves and mix thoroughly to combine. Season with salt and pepper.

Divide mixture evenly into 4. Sprinkle a little flour on work surface and quickly roll 1/4 of the mixture into a sausage shape. Repeat with remaining mixture.

Working with one piece of pastry, place sausage mixture along the edge of the pasty. Gently but firmly roll to encase pastry ensuring pastry seam is at the bottom when done. Repeat with remaining pastry. Cut each sausage roll in half to make 8 rolls in total.

Place on baking tray and brush with egg white.

Cook in oven for 25 - 30 minutes or until pork is cook and pastry is golden.

(Click here for a printable version of this recipe)

Creamy Leek Chicken and Bacon Pot Pies

There is nothing more homely that a pot pie no matter the filling but on my favourites list this Creamy Leek Chicken and Bacon Pot Pie would be at the top. Not only was the filling creamy but it had all the right flavours with the combination of bacon, leeks and mushrooms.

With a few extra vegetables hidden in the mix it makes for a perfect individual one dish dinner with the only problem being you always want some more. A little on the high side propoints wise but well worth it.

Creamy Leek Chicken and Bacon Pot Pies
(recipe adapted from The Australian Women's Weekly Weeknights Fast and Fabulous Cookbook)

Serves: 4
ProPoints per serve: 13

cooking spray
500 grams chicken breast fillets, chopped
salt
freshly ground black pepper
175 grams reduced fat shortcut rindless bacon
1 small leek, trimmed and sliced thinly
150 grams mushrooms, thinly sliced
2 carrots, peeled and sliced
1 broccoli head, cut into florets
1/2 cup dry white wine
1 375ml can light and creamy evaporated milk
2 tablespoons cornflour
2 tablespoons water
2 sheets reduced fat puff pastry, defrosted
1 tablespoon sesame seeds (optional)

Preheat oven to 200 degrees Celsius.

Spray 4 11/2 cup capacity ramekins with cooking spray and place on oven tray.

Spray a large frying pan with cooking spray and cook chicken over medium heat until browned all over. Season with salt and pepper and remove from pan.

In the same pan cook the bacon, leek and mushrooms, stirring unitl leek softens.

Meanwhile steam or microwave the carrots and broccoli until almost tender. Add to bacon mixture.

Add wine to pan, cook stirring until liquid is reduced by half.

Add evaporated milk to pan, reduce heat to low and stir. Combine cornflour and water together in a small bowl/jug. Increase heat slightly and add combine cornflour, stirring continually until mixture thickens slightly. Remove from heat.

Cut out pastry slightly larger than the ramekins, keeping a little of the leftovers for decorations if desired.

Divide mixture amongst ramekins. Press pastry shapes over dishes and spray with cooking spray. Cut a slit in each pastry top. Sprinkle with sesame seeds if using.

Cook in oven for 20 minutes or until browned.

(click here for a printable version of this recipe)

Puff Dogs

Both of my children love a frozen product called Puff Dogs. Now while they are easy to cook as they are ready to cook but I have to say I don't see the facination as they taste terrible. This of course has led me to do what I love doing the most.... trying to make them myself!!

With that in mind, I set myself the hard task of wrapping puff pastry around skinless cocktail frankfurts! Not hard at all..... in fact a task that is very basic and surprisingly they work out cheaper to make than purchase!

Alex helped out today and I should be totally honest she took the reigns and these are her Puff Dogs!!

Puff Dogs

Serves: 18
Points per serve: 2

2 sheets Pampas Reduced Fat Puff Pastry
18 skinless cocktail frankfurts
1 tablespoon skim milk

Preheat oven to 200 degrees Celsius.

Allow pastry to defrost. Cut each sheet into 9 even squares.

Roll pastry square around cocktail frankfurt.

Place on baking tray lined with baking paper.

Brush with milk and cook for 20 - 25 minutes or until pastry is golden.

(click here for a printable version of this recipe)

But what did the kids think????

Old Fashioned Chicken and Corn Pot Pies

Nothing beats an old fashioned pot pie and when the filling is creamy chicken and corn I think it brings out the kid in us all...... especially on Sunday night when we had spent the day freezing cold at the football, dodging rain showers and trying to get warm from the few rays of sun peeking through the clouds.

I remember my mam always making pot pies (and family sized ones). She would make really yummy and interesting fillings, topping them off with homemade pastry and serving them with pride. Oh I wish I was a kid again.......

As you have probably guessed due to my erratic posting of late we are still flat out being over social flutterbies that I am trying to catch up on posting some recipes as I don't want you to think I have given up on sharing recipes with you all - needless to say I cheated and used frozen pastry sheets!! But the result was delish... ask the others!!

Old Fashioned Chicken and Corn Pot Pies
(recipe adapted from WW Heavenly d'Lites Cookbook)

Serves: 6
Points per serve: 6

4 small chicken breast fillets, skin and visible fat removed
500 ml water
1/2 cup dry white wine
2 teaspoons chicken stock powder
1 teaspoon garlic
freshly ground black pepper
cooking spray
2 medium carrots, diced
1 cup frozen peas
1 teaspoon olive oil
1 brown onion, diced
200 grams button mushrooms, sliced
3 tablespoons plain flour
1 cup skim milk
440 gram can corn kernels, drained
2 teaspoons dried sage
1 1/2 sheets Pampas Reduced Fat Puff Pastry
1 tablespoon sesame seeds, if desired

Place chicken fillets, water, wine, stock powder, garlic and freshly ground black pepper in a medium saucepan. Bring to the boil, reduce heat and cook gently uncovered fot 15 minutes. Remove chicken from the saucepan to allow to cool, reserve the liquid stock. When chicken is cool, chop roughly.

Preheat oven to 180 degrees Celsius.

Coat 6 1 cup ramekins with cooking spray.

Microwave the carrots and peas for 2 - 3 minutes or until slightly tender. Drain.

Heat the oil in a large frying pan over a medium heat. Add the onions and cook for 3 - 4 minutes or until soft. Stir in the flour, cook over a gentle heat for 2 minutes. Remove pan from heat and stir in the milk and the reserved stock. Return to the heat and cook stirring until the mixture boils and starts to thicken. Add the carrots, peas, mushrooms, sage, chicken and corn. Mix well and simmer for a further 5 minutes.

Pour equal amounts of the filling in each ramekin. Cut pastry sheets into 6 squares and place over the pie, pressing edges firmly to seal. Lightly coat with cooking spray and sprinkle with sesame seeds if desired.

Bake for 15 - 20 minutes until pastry is crisp and golden.

(Click here for a printable version of this recipe)

Mince Pies

I have to apologize for neglect as I have just been caught up in the Festive Season and all it's happenings. I did start this post before the jolly man came to visit but honestly haven't had a chance to sit down at the computer until now. Needless to say I am hoping that your Christmas definitely was jolly and now I am going to play catch up with things that we have cooked.

I am not going to boast that this is one of my christmas delights although I wish I could! These lovely Christmas Mince Pies were made by my Mam. This recipe for the pastry especially is one that she has been making for years and these mince pies definitely get requested every year by family and friends. The fact that the filling is just shop bought mince mixture doesn't even get noticed.

Mince Pies
(recipe courtesy of my Mam)
makes 4 dozen
points per serve: 2 (made with regular butter)
points per serve: 1.5 (made with reduced fat butter)

2 1/4 cups plain flour
3/4 cup Self Raising flour.
pinch salt
185 grams butter or Ultra Light Spreadable (70% reduced fat)
1 cup icing sugar
2 egg yolks
a few drops of vanilla
approx. 1/4 cup water
large jar of Robertsons Fruit Mince
icing sugar, for dusting

In a large bowl mix flour, salt and butter until crumbly and resembling breadcrumbs. Add sifted icing sugar, mixing through. Add egg yolks, vanilla and enough water to mix to a smooth dough.

Knead lightly & chill one hour before use.

Preheat oven to 180 degrees Celsius.

Once chilled roll out half of the pastry on a flour board and using a 2 1/2 inch pastry cutter, cut out 48 rounds for the pie bottom. Place into greased rounded patty pans and fill with fruit mince.
Roll out remainder of pastry and cut into 48 rounds using a 2 inch pastry cutter. Place on top of mince filled pastry bottoms. Glaze with water and cook for 20 - 25 minutes or until tops are golden.

Remove from oven and allow to cool. Dust with icing sugar.

(click here for a printable version of this recipe)

Noels Homemade Sausage Rolls

Another dish we don't cook a lot of due to the fact that they are very morish, unresistable and overall just too yummy is homemade sausage rolls. Shop bought sausage rolls have nothing on these little gems - especially as Noel did all the hard work not me!!

The best thing about making sausage rolls from scratch is that you get to invent the flavour.... and with any invention the potential is endless.

Perfect for either a party or a snack - they never fail to please.

Noel's Homemade Sausage Rolls

Makes approx 64 rolls
Points per serve - danger beware

500g pork mince
500g sausage mince
1 onion, finely chopped

1 zucchini, grated

1 1/2 cups finely grated parmensan cheese

1 tablespoons minced garlic

2 tablespoons mango chutney

6 tablespoons tomato paste

4 tablespoons barbecue sauce

salt

freshly ground black pepper

1 tablespoon dried sage

1 tablespoon dried thyme

2 tablespoons dried parsley

1 tablespoon dried basil

2 1/2 cups breadcrumbs

2 eggs, beaten

8 sheets premade puff pastry, frozen 24cm x 24cm square

Preheat oven to 180 deg C.

In a large bowl mix all the ingredients besides the egg and pastry, ensuring it is thoroughly mixed together.

Defrost pastry sheets and cut in half.

Roll mince mixture into a sausage formed roll long enough to fit the pastry. Wet hands to stop mince mixture from sticking during this process. Place mince mixture on the pastry, brush with egg and roll to enclose. Cut into 4 pieces (or more if desired). Repeat with remainder of mixture.

Place on a lined oven tray and brush with remainding egg. Cook for 40 - 50 minutes or until cooked through.

(Click here for a printable version of this recipe)

Chicken and Sweet Corn Voluvents

Noel earns extra "daddy" brownie points by making these for Alex! Trust me, if we let her she would sit there and eat four in a row without thinking twice. While Noel does make a huge batch of these, she normally gets one or sometimes two and then the rest get frozen for weekend lunches.

Chicken and corn is an great combination especially when combined with a cheesy white sauce. Encased in light pastry shell with additional grated cheese on top makes for one delish dish.

Chicken and Corn Voluvents

recipe courtesy of Noel

Serves 16

4 chicken fillets diced

1 onion finely diced

1 tablespoon olive oil

3 tablespoons low fat butter

6 tablespoons plain flour

3 cups skim milk

2 teaspoons dijon mustard

1 cup grated tasty cheese

1/2 cup parmesan, finely grated

salt and pepper to taste

16 large Voluvent cases (10cm)

1 cup grated tasty cheese, additional

Preheat oven to 180 deg C.

In a large non stick frying pan heat oil, add chicken and onion. Cook until chicken is brown and cooked through.

In a large saucepan, melt butter and add flour, stirring continually with a wooden spoon until mixed into a roux. Add milk slowly, stirring with a whisk, to avoid lump. Bring to the boil while stirring, adding the dijon mustard and salt and pepper to taste. Stir through grated tasty and parmesan cheese. Continue to cook, stirring until thickened.

Add cheese sauce to the chicken mixture and return to the heat. Continue to stir until fully combined and heated through.

Place voluvents onto a lined oven tray and fill with chicken mixture. Top with grated cheese and cook in oven for 20 - 30 minutes or until cooked through and cheese is golden.

If freezing, do not cook. Allow to cool on tray and individually wrap with cling film and then place in a airtight container or snap lock bag.

Meat Pies

On Saturday, we babysat our friend's two of their three children while they busily moved house. Noel helped with the move and I did what I thought would be helpful and picked up their children along with my children at lunchtime as I worked in the morning. Needless to say with four children out of the house things should have been a lot easier. Well one would hope so anyways.

Saturday night was "Homemade Pie" night which the kids enjoyed as they got to invent their own fillings. I made a basic beef mince gravy filling and then they added to it. I have a Sunbeam Pie Maker so the actual making/cooking of the pies is quite easy.

Basic Meat Pie Filling

fills approx 8 pies

cooking spray

500g lean mince beef

1 onion chopped

2 tbs gravy powder

1 tbs beef stock powder

2 cups water

salt and pepper to taste

Coat a large frying pan with cooking spray and cook mince and onions until mince is browned and onions soft.

In a large jug combine gravy powder, beef stock powder and water mixing well. Add to frying pan and stir until all combined and slightly thickened (if mixture is too thick add a little more water but not too much as you don't want the pie filling to be too watery.)

Simmer over a low heat for 5 minutes. Use as desired.

Making the pies is very simple especially with the pie maker - I use frozen sheets of shortcrust pastry for the bottom and frozen sheets of puff pastry for the tops.

So with four children having their own ideas on "ACE" pies, it made for an interesting night. Some of the pies created were:

• mexican - adding 1/2 teaspoon taco seasoning and diced capsicum
• meat and vegetable - adding steamed diced carrots and peas
• curry - adding 1/2 teaspoon of mild curry powder and a few sultanas
• mushroom - adding a few fried mushrooms (fried in a small pan with cooking spray)
• italian - adding 1/2 teapsoon of dried oregano, some diced tomato, capsicum and a layer of cheese underneath the pastry.

To top of the meal these pies were not only smothered with tomato sauce but they were served with Homemade Wedges and lots of soft drink!


Talk about serving up a feast to suit any child (not too mention big kids too).

As you can see by the photos the "kid friendly" dinner went down well!