Do you have a special pie recipe that has been passed down through the generations. If so, you could win $10,000!
Super Food Ideas has an ‘Easy as Pie’ competition searching for the best pie recipe. Anyone within Australia can enter and thanks to Bertolli, the winner will received $10,000. Entries close on May 15 so you’ll need to be quick to enter.
Kim Coverdale, the editor of Super Food Ideas magazine says pies don’t need to be complicated to be delicious and it is okay to use frozen store-bought pastry! In the May issue of the magazine she shares her tips for making successful and delicious, yet uncomplicated pies. Grab your copy today!
All the details regarding the finer points of the competition are available on the Super Food Ideas Website.
But wait – there’s more good news! Super Food Ideas will send one lucky reader some complimentary issues of the magazine. These are wonderful magazines full of not only great recipes from a variety of wonderful cooks and chefs, but also full of helpful, time-saving and amazing hints and tips to help you improve in knowledge and skills. All you have to do to enter is like Hotly Spiced on Facebook and let me know in the comments section your favourite foodie magazines. The winner will be drawn on May 10. And now for the bad news: Sadly, this giveaway is for those with Australian addresses only!
Taking on board Kim Coverdale’s advice that it is okay to use frozen pastry when making a pie, here is my quick and easy Friday-night-dinner-in-front-of-the-telly, pie recipe.
Thai Red Chicken Curry Pie
Degree of Difficulty: 2/5
Cost: A quality pie from a decent pie shop costs between $5 – $7. These pies are better quality (because they’re home-made!) and cost a lot less than that.
- 2 tbspns peanut oil (or vegetable)
- 2 tbspns red curry paste
- 1kg thigh fillets, trimmed and chopped
- 250ml (1 cup) coconut milk
- 2 tspns fish sauce
- 1 tbspn palm sugar (or substitute brown sugar)
- 1 tbspn tamarind paste (or substitute lime juice)
- 400g tinned champignons, rinsed and drained
- 400g tinned baby corn cuts, rinsed and drained
- 1 bunch Thai basil, leaves only
- 2 sheets frozen puff pastry
- 1 egg, beaten
In a large saucepan, heat oil. Add curry paste and stir until fragrant. Add chicken and coconut and stir through. Add fish sauce, palm sugar and tamarind paste. Bring to the boil then simmer for 10 mins. Add champignons and corn cuts, return to a simmer. Remove from heat, stir through basil leaves. Allow to cool slightly.
Pour pie filling into 2 x 25 x 15cm pie dishes. Place pastry on top of pies. Trim edges. Brush pastry with beaten egg.
Place in the oven for 20 mins or until golden.
Serve with salad greens if desired.
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