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To make the crust, place the oats, flour, and salt in a food processor and pulse to combine. Add the butter and pulse about 12 times, until the mixture has a pebbly coarse texture.
Galaktoboureko – A dessert consisting of filo and muhallebi. Gibanica – A Balkan dish made from filo, white cheese, and eggs. Pastizz – A savory pastry from Malta filled with ricotta or mushy peas. Savory spinach pie – A Balkans' spinach pie. Tiropita – A Greek dish similar to Börek, filled with a cheese-egg mixture. Zelnik – A ...
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Hot water crust is a type of pastry used for savory pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making hand-raised pies. The pastry is made by heating water, melting the fat in this, bringing to the boil, and finally mixing with the flour.
Chestnut pie with beef. Chestnut pie is a pie prepared with chestnuts as a primary ingredient. It is a part of the French cuisine [1] and Italian cuisine, [2] where it has been documented as dating back to the 15th century. It is also a part of the cuisine of the Southern United States. [3] Shelled whole or chopped chestnuts may be used, which ...
To make the filling: Whisk the sugar, cocoa, cornstarch, and salt together in a heavy medium saucepan. Add about 3 tablespoons of the milk and whisk to form a smooth paste.
The pie must be savoury, the fillings have to create a creative design and has to be strong enough to be served out of the tin. For the technical challenge, the bakers are challenged to make 12 perfectly shaped pretzels; six savoury with rock salt and six sweet, flavoured with poppy seeds and topped with sweet orange zest and glaze, all to be ...
A casserole (French: diminutive of casse, from Provençal cassa, meaning 'saucepan' [1]) is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is ...