Monthly Archives: October 2013

Soup, Soup, Soup… Chicken and split peas soup

Guyanese Chicken and split peas soup

When it gets cold, all I can think of making  is a nice pot of warm and delicious soup. Soup is so comforting to me. One member of a Guyanese group I follow on Facebook, asked if anyone else had soup for dinner on Sundays while growing up in Guyana. The response was overwhelmingly “yes” and apparently soup on Sundays was/is a Guyanese culinary tradition. The similarities in the types of soup and the side dishes served with the soup were just heart warming. We have a strong food culture and it was still alive in some of the stories members of the group shared. I don’t reserve soup for Sunday night dinners. Actually, since it is football season Sunday nights are more chicken wings and pizza night! I have soup anytime I feel like it and this soup is a good base for many soup concoctions. To mix it up a bit, I just switch up some of the vegetables, add or take away dumplings (Guyanese style or Asian style), add some root vegetables and change the type of bread I serve it with. I swear, every time I make it, it’s a completely different soup. The ingredients are simple and so is the method, but it does take some time, to simmer it down into a thick mouth watering broth!

Now for the recipe…

Add 1 cup of yellow split peas, 1 tsp salt and 8 cups water to a large stock pot.  Bring to a boil, then reduce to simmer. Cook until split peas is tender.

Add 1 cup of yellow split peas, 1 tsp salt and 8 cups water to a large stock pot.
Bring to a boil, then reduce to simmer. Cook until split peas are tender.

Chop 1 lb of chicken thighs (skinless, bone-in) into 2 inch pieces. Dice 3 carrots, 2 sticks of celery hearts and red potatoes into 1 inch pieces.  Chop 1 onion and 6 cloves of garlic. Remove about 1/4 cup of fresh thyme leaves from the stems and reserve 1 whole wiri wiri pepper, or other spicy pepper (like scotch bonnet).  Add  all of the ingredients to the cooked split peas along with  3 chicken bouillon cubes and 8 cups of water (2 quarts).  Bring to a boil, then reduce to simmer. Let cook until potato and carrots are tender and a thick broth is formed.  Remove from heat and serve hot!

Chop 1 lb of chicken thighs (skinless, bone-in) into 2 inch pieces.
Dice 3 carrots, 2 sticks of celery hearts and red potatoes into 1 inch pieces.
Chop 1 onion and 6 cloves of garlic. Remove about 1/4 cup of fresh thyme leaves from the stems and reserve 1 whole wiri wiri pepper, or other spicy pepper (like scotch bonnet).
Add all of the ingredients to the cooked split peas along with 3 chicken bouillon cubes and 8 cups of water (2 quarts).

Bring to a boil, then reduce to simmer. Let cook until potato and carrots are tender and a thick broth is formed. Remove from heat and serve hot!

Bring to a boil, then reduce to simmer.
Let cook until potato and carrots are tender and a thick broth is formed.
Remove from heat and serve hot!

Serve with your favorite bread!

Serve with your favorite bread!


Chicken and Split Peas Soup (4 generous servings)

Ingredients:
1 cup of yellow split peas and about 8 cups water for cooking
2 lbs chicken thighs (skinless, bone-in)
1 lb potatoes
3 carrots
3 sticks of celery hearts, diced.
1 onion, diced
6 cloves garlic,finely chopped
1/4 cup of fresh thyme (stems removed)
1 wiri wiri pepper
3 chicken bouillon cubes
1 tsp salt
8 additional cups of water for the broth.

Directions:
In a large stock pot combine split peas with 8 cups of water and 1 tsp salt. Bring to a boil on high heat, then reduce heat to medium and continue to cook until split peas is really tender (crushes easily with the back of a spoon). Cut chicken thighs into 2 inch chunks. Peel and dice potatoes and carrots into 1 inch pieces. Once the split peas are tender, add chicken thighs, potatoes, carrots, celery, onion, garlic, thyme, pepper and bouillon cubes. Then, add about 8 cups of water. Stir until all the ingredients are combined. Bring to a boil on high heat, then reduce heat to medium-low and let simmer until potatoes and carrots are tender and a thick broth forms (about 30 to 45 minutes). Remove from heat and serve hot.

Tips and Ramblings:
1. This is like a chicken and vegetable soup with a split peas base or in a split peas broth. Maybe that’s what I should have titled this post, sounds more fancy actually!
2. You could add noodles instead of potatoes to this soup.
3. You could add plantains, cassava and sweet potatoes for a more hearty soup, and even a dumpling or two.
4. I sometimes let this soup cook down, until the potatoes have melted away for a really thick broth. It’s so yummy.
5. I cook the soup with the pepper whole, because it gives lots of flavor without the heat. I serve my husband the pepper, which he cuts open for a really spicy version of this soup!

Happy Cooking!

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Salara… Red (coconut) Cake

Salara (Guyanese Red Cake)

Most people call salara, red cake, because the coconut filling is dyed a bright red color. But this is far from a cake. If anything it is a coconut bread or coconut roll. None the less, it is really moist and the delicious red coconut filling is simply that, delicious. If you love coconut this is a recipe you must try. If you’re Guyanese and haven’t had red cake in a while, here’s your opportunity to make your own.

Before we get started I must say that it took me some time to perfect this recipe. This is not my original recipe, but a recipe taken from Caribbean Cuisine by Dr. Betty “K.” I’ve tried this recipe several times, the dough is always perfect but I couldn’t get the filling just right. First, it was not red enough, then it was too sweet, then, it was runny and too red. Finally, I nailed it and the hubby was pleased! Mainly because he wasn’t stuck with a roll of not so perfect salara that he was forced to eat. Ha ha.

So here you go, try it and let me know how it comes out!

For this recipe we will need to set 1 tbsp dry yeast with 1 tbsp brown sugar and 1/4 cup warm water.  Mix together and let sit for about 10 minutes until yeast ferments.

For this recipe we will need to set 1 tbsp dry yeast with 1 tbsp brown sugar and 1/4 cup warm water.
Mix together and let sit for about 10 minutes until yeast ferments.

While the yeast sets, combine 1 cup of warm milk, 1/4 cup of butter, 1/4 cup brown sugar and 2 eggs. Whisk together until the sugar melts.

While the yeast sets, prepare your wet ingredients by combining 1 cup of warm milk, 1/4 cup of butter, 1/4 cup brown sugar and 1 egg. Whisk together until the sugar melts.

Now for the dry ingredients: Mix together 3 cups of sieved flour with 1 tsp salt. I use a whisk to quickly mix everything together.

Now for the dry ingredients: Mix together 3 cups of sieved flour with 1 tsp salt. I use a whisk to quickly mix everything together.

Once the yeast ferments, combine the milk/butter/eggs mixture and yeast mixture in a mixing bowl with a dough hook attached. Then, mix in flour and salt mixture until a soft dough is formed.  Knead dough into a semi stiff ball.

Once the yeast ferments, combine the milk/butter/eggs mixture and yeast mixture in a mixing bowl with a dough hook attached.
Then, mix in flour and salt mixture until a soft dough is formed.
Turn onto a floured surface and knead dough into a semi stiff ball.

Place dough ball in a greased bowl, cover and let sit in a warm place until it doubles in size (about an hour).

Place dough ball in a greased bowl, cover and let sit in a warm place until it doubles in size (about an hour).

While you wait for the dough to prove (rise to double its size), prepare the coconut filling.  Add 3 cups of shredded coconut to a small mixing bowl.  Then, add 1 tsp ground cinnamon and 1 tsp vanilla essence.. Mix together.

While you wait for the dough to prove (rise to double its size), prepare the coconut filling.
Add 3 cups of shredded coconut to a small mixing bowl.
Then, add 1/2 tsp ground cinnamon and 1/2 tsp vanilla essence..
Mix together.

Next at 1 tbsp red food coloring to the coconut mixture. Mix together until all the coconut pieces are covered with the coloring.

Next add1 tbsp red food coloring to the coconut mixture.
Mix together until all the coconut pieces are covered with the coloring.

Once the dough is ready, place on a floured surface. Punch down and roll into a large rectangular shape.

Once the dough is ready, place on a floured surface. Punch down and roll into a large rectangular shape.

Then, brush the edges of the dough with egg white. This helps to seal the roll and prevents it from unfolding while baking.

Brush the edges of the dough with egg white. This helps to seal the roll and prevents it from unfolding while baking. Then add the coconut filling to the dough, spreading as evenly as possible.

What your dough should look like once covered with coconut filling. You should try to get dough as close to the edge as possible.

This is what your dough should look like once covered with coconut filling. You should try to get the filling as close to the edge as possible.

Let's roll this bad boy into a log! Roll the edge closest to you, up and away from you about 2 inches in, then brush with some egg white.

Let’s roll this bad boy into a log! Roll the edge closest to you, up and away from you about 2 inches in, then brush with some egg white.

Continue to roll until all the dough is rolled up into a log.

Continue to roll until all the dough is rolled up into a log.

Place in a greased baking pan or on a greased baking sheet and coat the top of the roll with whisked egg yolk.

Place in a greased baking pan or on a greased baking sheet and coat the top of the roll with whisked egg yolk. Let sit until it doubles in size (for about 30 to 40 minutes).

Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Remove from the oven and let cool.

Bake at 350 degrees Fahrenheit for 20 to 30 minutes. Remove from the oven and let cool.

Make a very simple syrup/glaze by combining 1/4 cup granulated sugar and 1/2 cup water in a small sauce pan.  Bring to a boil on medium heat. Continue to boil for 5 to 10 minutes.  Remove from heat. Brush roll with the syrup. This gives salara the stickiness it is known to have.

Make a very simple syrup/glaze by combining 1/4 cup granulated sugar and 1/2 cup water in a small sauce pan.
Bring to a boil on medium heat. Continue to boil for 5 to 10 minutes.
Remove from heat.
Brush roll with the syrup. This gives salara the stickiness it is known to have.

When somewhat cooled, slice it up and enjoy. Preferably with a glass of cream soda with milk!

When somewhat cooled, slice it up and enjoy. Preferably with a glass of cream soda with milk!

Salara (Red Coconut Cake) Makes 1 large roll.

Ingredients
1 tbsp dry yeast
¼ cup warm water
1 tbsp plus ¼ cup brown sugar
1 cup milk
¼ cup butter
1 tsp salt
3 cups flour
1 egg, beaten
1 egg, separated

Filling
3 cup shredded coconut (store bought, sweetened)
½ tsp cinnamon
½ tsp vanilla essence
1 tbsp red food coloring

Glaze
1/4 cup granulated sugar
1/2 cup water

Directions:
Combine yeast and 1 tbsp sugar and dissolve the yeast in warm water. Let stand for about 10 minutes until yeast ferments. Warm the milk, then dissolve the sugar into the milk. Add the butter and 1 whole egg. Whisk together. Set aside. Sieve flour, add salt and mix together. Add fermented yeast and milk mixture a stand mixer with a dough hook attachment. Add flour and salt mixture. Mix together to form a soft dough. Turn dough unto a floured work surface and knead into a moderately stiff ball. Place the dough in a greased bowl, cover, let rise to double in size for about 1 hour.

Combine all the filling ingredients and set aside.

Once dough ball has risen to twice its original size, turn unto a floured surface and punch down. Roll dough into a large rectangle and brush edges with egg white. Cover dough with coconut filling, spreading filling evenly and as close to the edges as possible. Roll dough lengthwise into a log. Seal edges. Place roll in a greased baking pan or sheet. Brush roll with whisked egg yolk, cover and let sit until it doubles in size. Bake at 350°F (190°C) for 20 – 30 minutes.

To make the glaze, combine the sugar and water in a small sauce pan and bring to a boil. Let boil for 5 to 10 minutes then remove from the heat.

Once the salara is golden brown, remove from the oven and brush the top with the sugar glaze. Let cool, cut into slices and enjoy.

Tips and Ramblings:
1. The original recipe by Dr Betty “K” can be found on Guyana Outpost. I’ve modified it quite a bit but didn’t want to claim it as my own.
2. I’m using store bought, shredded coconut because I like the flavor of that one over fresh shredded coconut. If you are using fresh shredded coconut you will need to add about 1/4 cup of sugar to your filling.
3. The glaze is a simple syrup.
4. This makes a pretty huge roll, because the best salara’s I’ve had back home, are usually a large slice that can serve as a meal.

Happy Baking!

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Hearty Soups… Beef & Barley Soup

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It’s Fall and the weather is cooling down. We’ve even had snow already, in Denver! On really cold days, all I can think of is warm, delicious, hearty soups. Which means, I might actual make metemgee soon. Well, we’ll see how it comes out. Ha.

About this soup… I originally was in the mood for oxtail or cow heel soup on the coldest day we’ve had so far, but my pressure cooker is broken and boiling oxtail and cow heel can take forever. Then it came to me, why not just make beef soup. So I went to the supermarket to get some beef (I don’t keep beef frozen because I feel it gets a bit card board like when frozen for too long). At the supermarket they had these glorious beef rib bones, then I happened upon some leeks. It was clear that I had the beginnings of a delicious soup. When I got home I said let’s add some barley and make this a really hearty and filling meal. It was so delicious, that I was in a serious food coma when I was finished eating.

Here’s the recipe, try it for yourself on a cold fall night, it’s guaranteed to warm you up.

The main ingredients for this soup are…

1 lb Beef 1 lb of Beef Bones (I'm using Beef ribs) 1 cup of barley 3 Leeks 3 large carrots 2 large potatoes 1/2 cup of chopped celery 1/4 cup of fresh thyme 2 corn on the cob 8 cups of beef broth (or water) and an additional 4 cups of water 6 cloves of garlic 2 wiri wiri peppers or other hot pepper

1 lb Beef
1 lb of Beef Bones (I’m using Beef ribs)
1 cup of barley
3 Leeks
3 large carrots
2 large potatoes
1/2 cup of chopped celery
1/4 cup of fresh thyme
2 corn on the cob
8 cups of beef broth (or water) and an additional 4 cups of water
6 cloves of garlic
2 wiri wiri peppers or other hot pepper

Before you start cooking, soak your barley in about 2 cups of boiling water.

Before you start cooking, soak your barley in about 2 cups of boiling water and set aside.

First you will need to prep the leeks for cooking. Cut off tough green stock of leeks and dice remaining white part into thin slices.  Add to a large bowl of water (I'm using my very clean sink!) Then separate the layers of leeks so that you can wash away the sand from each layer. Once I've washed all the layers, I use a large sieve to scoop them all up and drain the water.

Then, you will need to prep the leeks for cooking. Cut off the tough green stock from the leeks and cut the remaining white part into thin slices.
Add to a large bowl of water (I’m using my very clean sink!)
Then separate the layers of leeks so that you can wash away the sand from each layer. Once I’ve washed all the layers, I use a large sieve to scoop them all up and drain the water.

Next, in a large stock pot on medium heat, saute leeks with about 3 tbsp oil, until leeks are golden brown and soft. Add 1/2 tsp salt to help bring out the flavor of the leeks while they cook.

Next, in a large stock pot on medium heat, saute leeks with about 3 tbsp oil, until leeks are golden brown and soft. Add 1/2 tsp salt to help bring out the flavor of the leeks while they cook.

While the leeks are cooking, season your beef bones with fresh ground black pepper, and some salt (just about 1/4 tsp).

While the leeks are cooking, season your beef bones with fresh ground black pepper, and some salt (just about 1/4 tsp).

Cut your beef into 1 inch chunks and season with black pepper and salt as well.

Cut your beef into 2 inch chunks and season with black pepper and salt as well.

Once the leeks are soft and golden brown in color, add your beef bones and saute, turning once or twice until all the sides have a nice brown color. This helps to bring out the richness in the flavor of the bones.

Once the leeks are soft and golden brown in color, add your beef bones and saute, turning once or twice until all the sides have a nice brown color. This helps to bring out the richness in the flavor of the bones.

Next prep your corn. Peel corn and cut into 1 inch pieces (if you have a good knife and the corn is fresh, this will be pretty easy).

Next prep your corn. Peel corn and cut into 1 inch pieces (if you have a good knife and the corn is fresh, this will be pretty easy).

Chop the potatoes and carrots into small 1 inch cubes cubes.  Chop garlic and celery into chunks.  Remove thyme from stems.

Chop the potatoes and carrots into small 1 inch cubes cubes.
Chop garlic and celery into chunks.
Remove thyme from stems.

Once beef bones have browned for about 5 to 10 minutes, add beef and saute for another 3 minutes. Then add soaked barley (minus the water). Add remaining ingredients followed by beef broth.

Once beef bones have browned for about 5 to 10 minutes, add beef and saute for another 3 minutes.
Then add soaked barley (minus the water). Add remaining ingredients followed by beef broth and 1 tbsp brown sugar.

Bring to a boil on high heat, then reduce heat to medium and continue to cook until barley is fully cooked. By the time the barley cooks everything else will be perfectly cooked.

Bring to a boil on high heat, then reduce heat to medium and continue to cook until barley is fully cooked. By the time the barley cooks everything else will be perfectly cooked. You may need to add about 4 cups of water along the way, if soup becomes too thick before the barley cooks.

Once the barley cooks, most of the potatoes will melt away and help to form a thick, rich broth.

Once the barley cooks, most of the potatoes will melt away and help to form a thick, rich broth.

I served my soup with a slice of cheesy Texas Toast. It was really delicious.

I served my soup with a slice of cheesy Texas Toast. It was really delicious.

Beef and Barley Soup (Serves generous 6)

Ingredients
1 lb Beef (cut into 2 inch chunks)
1 lb of Beef Bones (I’m using Beef ribs)
1 cup of barley
2 cups of boiling water
3 leeks (washed and chopped into thin slices)
3 tbsp oil
3 large carrots (Diced into 1 inch chunks)
2 large potatoes (Diced into 1 inch chunks)
1/2 cup of chopped celery (chopped into 1 inch chunks)
1/4 cup of fresh thyme (leaves removed from stem)
2 corn on the cob (cut into 1 inch pieces)
8 cups of beef broth (or water) and an additional 4 cups of water
6 cloves of garlic (chopped)
2 wiri wiri peppers or other hot pepper (whole)
1 tsp salt
1 tbsp brown sugar
1/2 tsp fresh ground black pepper

Directions:
Soak barley in 2 cups of boiling water and set aside. In a large stock pot on medium heat, saute leeks in oil, until leeks are soft and brown. Add a pinch of salt to help bring out the flavor. Season beef bones with a pinch of salt and fresh ground black pepper then, add to leeks and continue to saute, stirring once or twice until bones are brown. Season beef with a pinch of salt and fresh ground black pepper, then add to stock pot. Continue to saute for about 3 minutes. Drain water from the barley and add to the leeks, bones and beef. Then add, corn, carrots, potatoes, celery, garlic, thyme, wiri wiri pepper, beef stock and brown sugar. Increase heat to high and bring to a boil. Once boiling reduce heat to medium and continue to cook until the barley is fully cooked. You may need to add about 4 cups of water along the way if the soup becomes too quick before the barley cooks. Once the barley is fully cooked and soft, remove from heat and serve hot.

Tips and Ramblings:
1. I used rib eye steak in my soup instead of stew beef, because I wanted the beef to be nice and fatty and tender. The marble in the steak provided that, but you can use stew beef and just let it simmer until the beef is really tender for the same effect.
2. Some people may choose to boil the barley before adding to the soup, I like to have the barley cook with the soup for added flavor.
3. My husband hates potatoes so I usually try to let the potato melt away and serve as a thickener in the soup. If you love potatoes you can choose to add them after the soup has been boiling for a while. This way, they will still be nice and chunky when the soup is done cooking.
4. I add the wiri wiri pepper whole to the soup for flavor then, cut it open at the end, once I’ve set aside some soup for my son.
5. I served some of this soup to my 15 month old son, who just said yum, yum, yum with every bite. 🙂

Happy Cooking!

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Sunday Brunch… Cheese pies (Mini Quiches)

Guyanese Cheese Pie

Where did all the time go? It feels like ages since I last posted a recipe.

Here’s the run down on where I’ve been and what’s been going on. I decided to take the summer off from blogging. We went away on vacation and when we came back, I just couldn’t get myself back on a proper schedule that allowed time for blogging. People always asked, how do you find the time to blog with a baby? And I always said easy, I blog when he’s napping. Well, he doesn’t nap as often anymore and when he is napping there are so many other things to do. Don’t get me wrong, I’ve been cooking and taking pics when I can, but I can’t seem to find the time to edit and post new recipes. Then, I decide to do a fitness challenge for the month of September. Thirty days of clean eating and working out! So cooking Guyanese food was not on the agenda. I just couldn’t cook and bake all that deliciousness and stick to my plan. So here I am, I made it through the 30 days, started the Insanity workout program and am finally figuring out time to blog. I have a back log of recipes, so check your emails often!

Now for this recipe. A subscriber and friend asked for this one. The last time I made cheese pies, before this time of course, I was in high school, making these pies in Home Economics. So I had to do some research for a recipe. I tried the basic quiche recipes on foodnetwork.com and even Googled some Guyanese cheese pie recipes, but none came close to what I consider the best cheese pie I’ve ever had, the cheese pie from Fogarty’s. I’m not sure if there’s is still the best, but it was good when I was growing up in Guyana. It had a distinct flavor and after 3 tries I nailed it!

For this simple recipe you will need Pastry Dough, cheddar cheese, eggs, milk,   bell peppers, mustard, scallions and a bit of hot pepper. I'm using Guyanese wiri wiri pepper.

For this simple recipe you will need Pastry Dough (about 1 lb), cheddar cheese (7 ounces, shredded), eggs (4), milk (1 cup), bell peppers (1 mini, finely diced), mustard (3 tbsp), scallions (2 heads finely chopped), 1 tbs granulated garlic and a bit of hot pepper. I’m using Guyanese wiri wiri pepper.

The first time I made these pies, I used a cheap, pre-shredded mild cheddar cheese and it was terrible. The cheese didn’t melt and the pies tasted awful. This time I used a really sharp Australian cheddar with a flavor similar to Anchor Cheddar. It was perfect.

Add 1 cups whole mild and 4 eggs to a measuring cup. Whisk in mustard and garlic powder and finely dice hot peppers.

Add 1 cups whole milk and 4 eggs to a measuring cup. Whisk in mustard and garlic powder and finely dice hot peppers.

Roll out pasty dough until it is about 1/8 inch thick. Cut into circles large enough to fill a muffin pan. Grease a muffin pan with butter or cooking spray.  Line muffin pan with pastry dough.  Fill dough 1/2 way with shredded cheese, add milk until cheese is almost covered.  Then add diced bell peppers and scallions.  Top off with a bit more shredded cheese.

Roll out pasty dough until it is about 1/8 inch thick. Cut into circles large enough to fill a muffin pan. Grease a muffin pan with butter or cooking spray.
Line muffin pan with pastry dough.
Fill dough 1/2 way with shredded cheese, then add diced bell peppers and scallions. Add milk until it covers cheese.
Top off with a bit more shredded cheese.

Bake at 350 degree Fahrenheit for 25 to 30 minutes. Mine had a bit of souffle action going on while backing because I over filled the cups.

Bake at 350 degree Fahrenheit for 25 to 30 minutes.
Mine had a bit of souffle action going on while backing because I over filled the cups.

See below for the pastry dough recipe.

Let cool after baking then enjoy!

Let cool after baking then enjoy!

Guyanese Cheese Pies (Makes 12)

Ingredients:
Crust
1 lb short crust pastry dough:
4 cups flours
1 cup vegetable shortening (1 stick)
1/4 cup butter
about 8 Tbsp ice cold water

Filling
1 cup whole milk
7 ounces shredded sharp cheddar cheese
4 eggs
3 tbsp spicy brown mustard
1 mini red bell pepper (or 1/2 large bell pepper), finely chopped
2 heads of green scallions, finely chopped
1 wiri wiri pepper finely chopped
1 tsp granulated garlic

Directions:

Crust
Rub/cut/mix shortening and butter into flour until mixture forms a bread crumb like texture. Add ice water, 1 tbsp at a time, and pinch mixture together to form a soft dough. Do not knead. Separate mixture into two and chill in the refrigerator for as least 1 hour. When chilled, use dough to make any Guyanese pastry combination.

Filling:
Combine milk, eggs, mustard, pepper and granulated garlic in a measuring cup. Whisk until completely mixed together.

Assembling:
Roll pastry dough out until it is 1/8 inch thick. Cut into circles large enough to cover a cups in a muffin pan. Grease a muffin pan with butter or cooking spray, then line with pastry dough. Fill muffin pan with cheese until about 1/2 way up each cup. Then add a bit of scallions and bell peppers. Pour milk and egg mixture into cup, until is covers the cheese. Then top off with a bit more shredded cheese. Bake for 25-30 minutes at 350 degrees Fahrenheit. Remove from oven and let cool before serving.

Tips and Ramblings:

1. Be sure to let your pastry dough chill in the refrigerator for at least 1 hour before working with it.
2. I liked the rich flavor of mustard in these pies you can choose to add less mustard if you wish.

Happy Baking!

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