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!
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.
See below for the pastry dough recipe.
Guyanese Cheese Pies (Makes 12)
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
1 cup whole milk
7 ounces shredded sharp cheddar cheese
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
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.
Combine milk, eggs, mustard, pepper and granulated garlic in a measuring cup. Whisk until completely mixed together.
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.