Our pies turned out a little larger than a standard 'party pie' and smaller than a regular meat pie, as we used muffin tins to bake them in. You can make your pies any size you like, really.
As for the pastry, we used a store-bought, pre-made gluten free puff pastry that was pretty decent. If you want to make your own pastry, I have made many a lovely pie using this shortcrust pastry recipe (you will need to double it for this recipe).
Gluten free - dairy free - sugar free - nut free - egg free - can be vegetarian
In June 2013 one of my besties, who lives across the ocean, posted on Facebook that she was making a batch of potato and corn chowder. I thought that it sounded good and asked for the recipe. She sent it through with the note saying it is incredibly basic, and not to get too excited about it! She was right- it was incredibly basic - but with so much potential! So, I've tried it a couple of times now with my own additions and I'm excited to share the result. The original recipe came from a book Called Mom's Best Country Recipes- a small paperback tourist cookbook that my friends Mum (Mom) brought back as a gift from the Ozarks of Missouri. Sounds homely, hey? It is! And it's just perfect for this time of year as winter comes upon us.
I've figured out a process to make this soup at the same time as you make a big batch of chicken stock- enough for the this soup and at least another 2 soups! I love saving time! If you don't have time to have the stock boiling for 2-3 hours before you make the soup, that's fine, just use pre-made stock (chicken or vegetable), and leave the chicken out. I originally made it without chicken and it's still really good. Or, this would be a great soup to make with any leftover meat after a roast chicken dinner. But, let me say, if you have the time to boil the chicken and make the stock from scratch, this will be one of the best immune-boosting, healthy soups you will make. Research has now proven that mum's good old cold-and-flu remedy of chicken soup (made from chicken on the bone) really does boost the immune system. Combine that with the ginger and garlic I've added to the soup, and you've got a winner. You add the ginger and garlic right at the end, to retain most of it's wonderful nutritious properties.
Serves 4 as a main.
Ingredients for the stock:
Gluten free - dairy free - grain free - refined sugar free - egg free - nut free - can be vegetarian
Apologies to those of you living in climates that are now enjoying the delights of warm weather, but in my part of the world, the cold, rainy, definitely wintry weather is just begging to be thwarted by a nice, big, comforting bowl of hot soup!
This is one of my favourites. It's from Jamie Oliver's Ministry of Food, and I have only made a couple of small changes to it. The hero ingredient is the chorizo. It offers such a depth of flavour that veges alone won't. But I've also made it without the chorizo and it's still a great soup. I try to buy organic, sulfite free cured meats when possible, but chorizo can be a little hard to come by. If you want extra flavour but don't want to use chorizo, try some organic, sulfite-free bacon. Or, just go vegetarian...you won't be sorry! I also use my own chicken stock whenever possible, because of all it's wonderful immune-boosting properties.
Everything gets roughly chopped before being thrown into a pot of stock, boiled, and eventually blended till smooth. So easy! It should serve 8 people as a main, with some bread on the side if you like.