Thought I would post pictures of pie will I filled them....these are the Chicken

  These aren't pretty or professional looking but they are Homemade with Love   :)

I posted two recipes yesterday (curried beef pie and chicken pot pie) and forgot to add that they were both adapted from recipes found on Mad Hungry.

Hand Held Curried Beef Pie

I fix these for my son and freeze them.  I can control ingredients in these.  I forgot to take pics of prep of dough and filling, I will add pictures of putting them together.



Dough:
2 1/2    Cup                   AP Flour
   1/2     tsp                    Salt
   1/4     tsp                    Baking Powder
   2        Tbs                   Curry Powder
   1/2     Cup                   Butter (1 stick)
   3/4     Cup                   Ice-Cold Water

In bowl, combine flour, salt, baking powder, and curry powder. Whisk together.  Cut in cold butter into small pieces using finger tips and make to resemble a very coarse meal, then add ice water.
Mix dough until forms ball with floured hands.   Knead couple times to incoorperate fully then seperate into two pieces and wrap each in plastic wrap, flatten into disk shape and place them in fridge. I'd say for 30 min to an hour but can last in fridge for up to 5 days. If leave in overnight or longer take out few min before using.


Filling:

1        lb                   Ground Beef
1-2     tsp                 Onion Powder
2-3                           Green Onions, fine chop
1        tsp                  Thyme (dried) or 2 sprigs fresh
2        tsp                  Curry Powder
1        tsp                  Salt
  1/2   tsp                  Pepper
1 1/2 - 2 1/2  Cup    Water
  1/2   Cup                Breadcrumbs
1        Clove             Garlic, minced

I used onion powder instead of fresh onion because Noah doesn't like fresh onions, can sub in 1 onion with fine chop.

In skillet mix ground beef, onion, green onion and thyme and brown until meat fully cooked and onion softened. Add in curry powder, salt and pepper stirring occasionally over high heat allowing to crust form on bottom. Add in water, start off with 11/2 cup first, scraping any bits from pan. Add in breadcrumbs the consistency should be like thick stew and can add in more water as needed.  Reduce heat and cover, simmer for about 15 min. Set aside to cool.

Once removing dough from fridge cut each disk into 9 pieces.  On floured surface, roll out each piece of dough into rectangle piece with rounded edges and place lg spoonfull of cooled filling to one side of dough, leaving at least 1/2 - 3/4 boarder on outside edge.  Using finger paint water around border.  Fold over other side of dough, roll and crimp edges. Can press lightly floured fork around edges.

Place pie on lightly sprayed cookie sheet and repeat process for remaining dough.  Can freeze at this point. I place sheet pan in freezer and once pies are frozen I tranfer to freezer bag.

To cook preheat oven to 400 degrees.  Place amount of desired pies on sheet pan prick holes to vent with fork or cut slice with knife.  Brush with egg wash (opt) and bake 15 - 20 min or until golden brown.

Hand Held Chicken Pot Pie With Cream Cheese Dough

I make these to freeze for my son to have something quick to pull from freezer. I know and can control what goes in these. I forgot to take pictures while fixing filling and dough, will have to add picture of putting them together.

Cream Cheese Dough:

8       Tbs          Butter, room temp
4       Oz           Cream Cheese, room temp
1/4    Cup         Heavy Cream
1 1/2 Cup         AP Flour + 2 Tbs and more for rolling out dough
1/2    tsp           Salt



Cream together cream cheese and butter.
Combine flour and salt together and whisk to fully incoorporate.  Add flour to butter mixture alternating with cream. (begin and end with flour)  Divide dough into two pieces, flatten to disk, wrap in plastic and place in fridge at least 30 min. If chill overnight remove about 15 min or so before rolling out.

While dough is resting make filling.

Filling:

1 - 3     lb        Chicken (to get 1 heaping cup of shredded chicken can freeze remainder for other use)
2          Tbs      Butter
1/2       Cup     Onion, chopped
1/3       Cup     Celery, chopped about 1 rib
1/3       Cup     Carrot, chopped about 1 carrot
2          Tbs      AP Flour
1 1/2    Cup     Chicken broth (how about use liq cooked chicken in, I put in fridge to remove fat)
1/4       Cup     Parmesan Cheese, grated



Cover chicken with water in pot and bring to boil then reduce to simmer 30 - 40 min until chicken done. Remove from water to bowl to cool to shred.  Continue simmering broth to reduce and concentrate about 1 quart.
Shred chicken.

Melt butter in skillet add in celery, onion and carrots to saute until tender 2- 3 min. Add in flour cook about 1 min then add in broth and stir until thick.  Stir in chicken and parmesan cheese.
Remove from heat and set aside to cool. Can transfer to fridge to cool faster.

Rolling out one disk at a time on floured surface. Roll out dough 1/2 - 1/4 in thick cut out five 5 in circles each disk.  Add about 1/4 c filling to one side dough circle, wet edges and fold dough over and pinch edges. Crimp edges with fork. Place on lightly sprayed bake sheet.  Repeat process with rest of dough circles then with next dough disk.

Can freeze at this point on bake sheet then transfer to freezer bag.

To bake place on prepared bake sheet and prick with fork twice to vent and place in preheated oven 375 degrees and bake 20 -25 min.

Well I put out some birdseed the other night and this is what I saw when I looked out the window this morning.  When I went to door and peeped out it was crazy. Birds everywhere and a squirel.  It was sweet to see them eating and enjoying themselves

Sent from my mobile. Enjoy.
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   Though I'd post picture of my lettuce and celery   

Sent from my mobile. Enjoy.
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