Kim Jaye Recipe - Bavarian Pie
Season 2, Episode 1104, Dec 24, 12:41 PM
Share
Subscribe
On the Merry & Mindful special we have a wonderful festive recipe.
Chef Kim Jaye shares her recipe for the Bavarian farmhouse pie.
Recipe:
This dish originating in Europe took the humble sausage roll, shazamed it with flavour, it’s deliciously gutsy ingredients metamorphosising a lunchtime favourite into a satisfying dish. Perfect either as a starter or a main dish. It is often on my table whenever I do a buffet, it can be served either hot or cold.
Chef Kim Jaye shares her recipe for the Bavarian farmhouse pie.
Recipe:
This dish originating in Europe took the humble sausage roll, shazamed it with flavour, it’s deliciously gutsy ingredients metamorphosising a lunchtime favourite into a satisfying dish. Perfect either as a starter or a main dish. It is often on my table whenever I do a buffet, it can be served either hot or cold.
This dish once the pie has been made, can be frozen. Whenever cooking from frozen ensure that the pie has been defrosted.
Equipment.
1 large mixing bowl.
1 rolling pin.
1 pastry board.
Pastry brush.
1 knife.
1 baking tray.
(The use of an oven.)
1 large mixing bowl.
1 rolling pin.
1 pastry board.
Pastry brush.
1 knife.
1 baking tray.
(The use of an oven.)
Ingredients.
2 packets of skinless sausages (if you can’t find skinless sausages, cut the top of the sausage and squeeze the meat out) for vegetarians and vegans 2 packets of vegan sausages (approximately 6 –8 sausages in a pack).
1 packet ready – rolled puff pastry. (For those who are gluten-free, shortcrust pastry is fine.)
1 small white onion finely chopped.
7 button mushrooms washed and finely chopped.
1 small red capsicum pepper deseeded and finely chopped.
8 slices of bread blitzed or chopped into fine breadcrumbs.
2 teaspoons of dried mixed herbs.
10 rosemary leaves finely chopped.
¼ Teaspoon black pepper.
1 teaspoon mustard seeds (optional).
5 tablespoons of plain flour.
Milk or egg to glaze.
2 packets of skinless sausages (if you can’t find skinless sausages, cut the top of the sausage and squeeze the meat out) for vegetarians and vegans 2 packets of vegan sausages (approximately 6 –8 sausages in a pack).
1 packet ready – rolled puff pastry. (For those who are gluten-free, shortcrust pastry is fine.)
1 small white onion finely chopped.
7 button mushrooms washed and finely chopped.
1 small red capsicum pepper deseeded and finely chopped.
8 slices of bread blitzed or chopped into fine breadcrumbs.
2 teaspoons of dried mixed herbs.
10 rosemary leaves finely chopped.
¼ Teaspoon black pepper.
1 teaspoon mustard seeds (optional).
5 tablespoons of plain flour.
Milk or egg to glaze.
Method.
- In a large mixing bowl add the sausages and mash down until it becomes a pulp.
- Add the chopped onions, peppers, mushrooms, rosemary, mixed herbs and black pepper, mix well.
- Add the breadcrumbs and mix. The mixture should be firm to the touch and when squeezed in the hand should remain compact.
- On a pastry board sprinkle a dusting of flour and gently placed the puff pastry on top, rolling the pastry gently twice over the surface.
- With a knife divide the pastry into two halves, leaving one half on the pastry board and setting the other one aside.
- With half the sausage mixture, spread the mixture the length of the pastry.
- Gently bring the sides together, encasing it into a long rectangular pie. Repeat the process with the second half of the pastry.
- Glaze the top and sides of the pies with milk, sprinkling the mustard seeds on top. Place on a baking tray in a heated oven at 170° cooking for 25 minutes until golden brown.
This dish can be served hot or cold, either as a main dish or as a starter. This dish is lovely with onion sauce on the side. The creaminess of the onion sauce melding passionately with the Bavarian pie.
Onion sauce.
Onion sauce is one of those accompaniments which takes me back to my childhood and school dinners. It is seriously overlooked, but together with the humble sausage, the unusual pairing dances a jig of taste sensation in the mouth.
Onion sauce is one of those accompaniments which takes me back to my childhood and school dinners. It is seriously overlooked, but together with the humble sausage, the unusual pairing dances a jig of taste sensation in the mouth.
Equipment.
1 knife.
1 large saucepan.
1 ladle.
(The use of a hob.)
1 knife.
1 large saucepan.
1 ladle.
(The use of a hob.)
Ingredients.
60g of butter.
100g of white flour.
Approximately 600ml milk.
1 medium sized double cream.
1 medium white onion finely chopped.
40g finely chopped chives.
1 teaspoon of salt.
¼ teaspoon of black pepper
60g of butter.
100g of white flour.
Approximately 600ml milk.
1 medium sized double cream.
1 medium white onion finely chopped.
40g finely chopped chives.
1 teaspoon of salt.
¼ teaspoon of black pepper
Method.
- In a large pan add the butter and melt over a gentle heat.
- Add the flour and mix well. The flour and butter will come together into a dough ball.
- Slowly add the Double cream, beating thoroughly in between. The dough ball will feel lumpy, but with the slow addition of the liquid and the beating, the mixture will become smooth.
- Add some of the milk and beat, carry on doing this until the sauce is thick, the ball turning into the consistency of thick cream.
- Add the chopped onions, salt and black pepper, simmer for five minutes.
- Add the chives.
Serve hot with your favourite dishes.
Image shows Kim in a glamorous black top with diamante trim and sparkly earrings. Her dark long her flows down her back. She's standing in the kitchen, her hand resting on the microwave.
Image shows Kim in a glamorous black top with diamante trim and sparkly earrings. Her dark long her flows down her back. She's standing in the kitchen, her hand resting on the microwave.