Savoury Pies

These pies are not my own recipes.

They come from my blogger friends on Facebook. 

The links provided will take you to the original blogger site.

Chicken Florentine Phyllo Pie

Ricotta Rustic Pie 

Bacon-Cheeseburger Pie

These recipes have also been shared on my Facebook page for 

Hanneica's Kitchen

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Cheese Biscuits

These delightful little biscuits are great to serve as savoury snacks.

They can be prepared with a variety of toppings to suit your taste.

Ingredients:

100g butter

100g flour

100g cheese

5ml dried herbs such as marjoram, sage or thyme (optional)

Toppings: Choose one

Fennel seeds

Caraway seeds

Poppy seeds

Cumin seeds

Cayenne pepper

Paprika

Parmesan cheese, grated

Egg Wash:

1 egg yolk

15ml water

Method:

Preheat the oven to 190C.

Place the butter, cheese and flour (and herbs if using them) into a food processor and whiz until the mixture forms a smooth dough.

Remove the dough from the processor and form it into a long log shape, with a diameter of about 5cm. Wrap the log up tightly in cling film and refrigerate for 30 minutes.

Line two baking trays with baking paper. Unwrap the log and cut it into thin slices. For thin, crispy biscuits, slice them as thinly as possible. For thicker, chunkier biscuits, slice them about 1cm thick. Lay the biscuits on the baking trays.

Make an egg wash by mixing the egg yolk with 15ml of water. Brush the egg wash over the biscuits to glaze them. Top the biscuits with some fennel seeds, parmesan cheese and cayenne, or use any combination of toppings.

Bake for 4-5 minutes, depending on the thickness of the biscuits, until golden brown. Transfer to a wire rack to cool. Store in an airtight container.

Basmati Pilau

A wonderful accompaniment to Indain dishes.

Ingredients:
500ml basmati rice
45ml vegetable oil
1 stick of Indian cinnamon
5 cardamom pods, lightly crushed
2 bay leaves
half an onion chopped
25g finely chopped fresh dill
650ml chicken stock

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Rinse the rice and drain well.
Place drained rice in a bowl and cover generously with water. Set aside for 30 minutes to soak, then drain well again.
In a heavy based pan with a tight fitting lid, heat the oil over a medium heat. When the oil is hot, add the cinnamin, cardamom and bay leaves and fry for 5-10 seconds.
Add the onion and fry for 4-5 minutes, stiring regularly until they are coloured. Do not burn.
Add the soaked, drained rice and the dill and stir well. Reduce the heat slightly and cook the rice for 2-3 minutes, stirring well, until the rice is coated in the oil and has begun to cook.
Add the stock and bring to the boil. Season to taste with salt then cover with a lid.
Reduce the heat to its lowest setting and cook the rice for 20-25 minutes until the rice is tender.

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