Tag Archives: pate brisee

Breakfast Recipes

Quiche with ham, vegetables, basil and cheese

Ingredients:
1 cup diced cheese
1 cup diced ham
1 tbsp dried basil leaves
1 tbsp dried parsley leaves
1 diced tomato
1 diced onion
3 Eggs
2 tbsp cream
salt and pepper to taste
1 uncooked 9″ pie crust (pate brisee crust recipe can be found here)

– lightly fry onion and ham
– add in tomato
– allow to cool
– combine milk and eggs
– mix in basil, parsley, ham and onion mix
– sprinkle cheese onto the bottom on the pie crust
– pour the egg mixture into the pie, leaving about 1 cm from the top of the pie
– bake at 350F for about 40-50 minutes, or until crust is golden brown and the filling has set and browned
– serve hot or cold

Baking Meat Recipes

Chicken pot pie

Chicken pot pie is a pie baked in a pie plate with only a top crust and no bottom crust. It is filled with a creamy chicken filling.

Ingredients:
1 pound cubed chicken meat
1 chopped onion
2 diced carrots
1 cup frozen green peas
2 diced celery stalk
1 tbsp butter
1/3 cup flour
1 3/4 cups water or chicken broth
2/3 cup milk
salt and pepper to taste

The crust is made with pate brisee. The crust recipe can be found here.

To make the filling:
– lightly fry chicken with butter in a pot
– add in onions and fry lightly
– stir in the vegetables
– add water and milk and bring to a boil
– simmer for 15-20 minutes
– mix in flour until soup is thick
– add salt and pepper to taste
– spoon the chicken mix into the bottom of the pie pan
– roll crust and cut into the appropriate size to cover the pie pan
– seal the crust with the fingers by moulding the pie crust edge around the plate. You can use a fork to press down the crust and make stripes around the edge of the pie.
– slit a few holes on the top of the crust to allow steam to escape during cooking.
– bake at 425F for 35-40 minutes, or until crust is golden brown and bubbly.
– serve hot

Baking Basic recipe Recipes

Pate brisee pie crust

Pate Brisee is a basic dough used for making pie and tart crusts and shells. It is a versatile crumbly crust that can be used for both sweet pies (apple pies, chocolate pies, etc) and savory pies (quiche, meat pies, etc) simply by adding sugar or salt. It can be made in advance and kept in the freezer wrapped in plastic wrap.

Ingredients:
125g butter at room temperature
250g flour
0.5 teaspoon salt
2 tablespoons of sugar (optional, for sweet pies)
4-5 tablespoons of cold water or milk

– mix flour, sugar and salt
– mix in butter with fingers until it is incorporated into the powder
– add in the cold water or milk slowly
– mix with your hands, kneading lightly. Dough should be soft but not sticky.
– Form into a ball, and wrap in plastic wrap
– let sit in the fridge for at least 2 hours

To use:
– roll out the dough and use to line the pie pans and cups, pressing the dough down with the fingers. Use a fork to make small holes in the dough.
– to bake empty for pie shells, line a sheet of parchment paper on the dough, and fill with metal or ceramic weight beads before cooking in order to prevent it from bubbling and distorting during cooking.

The dough can also be used to make decorative shapes by cutting out rolled dough, and baking on a cookie sheet. Have fun!