Monday 31 March 2008

Pistachio Nut Pastry Recipe

Here is my pistachio nut pastry recipe.

This pastry recipe can be used in addition to any sweet recipe you desire.

My pistachio nut pastry recipe is lovely and soft textured with a crisp edge, the colour looks golden brown with a hint of the pistachio colour coming through.

With a smooth nutty taste and delicious biscuit flavour this pistachio nut pastry recipe is well worth being part of any pastry collection.


Ingredients for Pistachio Nut Pastry Recipe


1 + 1/2 Cup Plain Flour
1/2 Cup Unsalted Pistachio Nuts (chopped + ground to a powder)
3 Tbsp Sugar
1/4 tsp Salt
1/2 Cup Margarine
Little Cold Water


Unslated Pistachio nuts with no shell.


Chopped pistachio nuts, this makes grinding easier.



Pistachio nuts ground to a powder.




Getting Started on Jeenas Pistachio Nut Pastry Recipe

In a mixing bowl place plain flour, sugar, salt and ground pistachio nuts.

Mix well.


Take the half cup of margarine and place into the mixing bowl with dry ingredients.




Rub the margarine into the dry pastry mixture using your fingers.




Rub the pistachio nut pastry mixture until it resembles bread crumbs.



Add small amounts of cold water a little at a time to bring the crumbs together to form a pastry dough.

Only add very small amounts of water between each time you stir it together.



Refrigerate before use or use straight away.

Use your pistachio nut pastry in your desired food recipe.




This Pistachio nut pastry recipe can be used for biscuits, flan and tart bases, pastries and much more.


Sunday 16 March 2008

Lamb and Vegetable Pie Recipe


The filling of this delicious lamb and vegetable pie recipe is a mixture of lean minced lamb, fresh mint leaves with carrots, swede and peas in a gravy.

I baked this pie with buckwheat pastry which gives the pie a real nutty rustic flavour, shortcrust pastry can be instead if desired.

For this lamb and vegetable pie recipe rather than 'neatly' cut around edges of the pie I tore the edges off to give it a real rustic home baked look, so when I served the pie hot out of the oven on a wooden board I felt like I should have been in an old fashioned cottage with a log fire place, it felt really home baked!

My lamb and vegetable pie recipe is gluten free and wheat free.




Ingredients for Lamb and Vegetable Pie Recipe
Jeenas Buckwheat Pastry Recipe
1 Pack Lean Minced Lamb
2 Large Carrots (diced)
1/4 Swede (diced)
1 Onion (diced)
300g Tin Garden Peas
1 Small Leek (diced)
Handful Fresh Mint (torn with hands)
Gravy Granules
Salt and Pepper
Olive Oil


"Note..Buckwheat pastry is a lot thicker than shortcrust pastry so is cooked for different times etc...if you make this pie with shortcrust wheat pastry then add cook the pie as my Cheshire pie recipe"


Getting Started on Jeenas Gluten Free Lamb and Vegetable Pie Recipe


Take the carrots, swede and leeks bring to the boil then simmer on a medium heat until they turn soft in texture.



Fry and brown the lamb mince in a wide frying pan.



Drain the fat off the lamb and place in a dish to use shortly.



In the same frying pan cook your onions for a few minutes.



Drain the water off the boiled vegetables into a jug, keep the water for the gravy and place the drained vegetables into the frying pan with the onions.



In a separate pan make gravy with 300ml of the vegetable water.



Pour into the vegetables.



Add the minced lamb.



Add a little salt(optional, if added only add a little as gravy granules are salty) pepper and fresh mint leaves.



Place the lamb and vegetable pie filling in a wide flat dish to cool a little.



Roll out the buckwheat pastry to a large round and line a greased and floured pie dish.

Place into a hot oven at 220C for 3-4 minutes, then take out.



Make sure there is not too much excess gravy in your pie filling then add the cooled down lamb and vegetable pie filling.



Wet all the edge of the outer pie crust by dipping your fingers in water and dabbing them onto your buckwheat pastry.

Roll out another flat round that is much larger than the pie dish, place on top.




Roughly tear at the edges.



Cut out leaf shapes and wet the back of the leaves, place on top of the lamb and vegetable pie.



Take a sharp knife and put slits in between each leaf.



Place into a hot oven at 200C for 15-20 minutes.



Your lamb and vegetable pie is ready.



Serve your lamb and vegetable pie with mashed or roasted potatoes.

Enjoy!



I hope you enjoyed ready this lamb and vegetable pie recipe as much as we enjoyed eating it, why not taste some for yourself?