The post Marry Me Butterbeans – A flexitarian favourite  appeared first on MyKitchen.

Think veggie soups are bland? Think again. These meat-free marvels are packed with bold flavours and hearty ingredients. And it’s the perfect spoil for a cold winter day. 

Charred tomato soup & cheesy toasties 

Serves 4-6

Ingredients 

1kg tomatoes, quartered 
1 onion, quartered 
Glug canola or olive oil 
2 tsp smoked paprika 
1 tsp chilli flakes (optional)
Salt and milled pepper 
¼ cup brown sugar 
6 cloves garlic, sliced 
4 sprigs each rosemary and thyme 
2½-3 cups chicken or vegetable stock 
Handful fresh basil + extra for serving 
Squeeze lemon juice   

For the cheesy toasties  

¼ cup butter, softened 
1 bulb garlic 
4-6 slices of crusty bread 
200g grated Cheddar or Gouda   

Method   

1. Preheat oven to 200°C. 
2. Place tomatoes and onions on a baking tray, cut side facing up. Drizzle with oil, add seasonings and sugar. 
3. Roast for about 45 minutes until charred and fragrant. Set aside. 
4. Cut the top of garlic bulb off so cloves are just exposed. Drizzle with oil and season. Wrap in foil or baking paper and roast for 35-40 minutes. Cool and reserve for toast. 
5. Heat oil in a pot and sauté sliced 6 cloves of garlic until fragrant, about 2-3 minutes. 
6. Add rosemary and thyme and cook for another minute until fragrant. 
7. Tip in roasted tomato mixture, including pan juices. Add stock and simmer, covered, for 15–20 minutes. 
8. Remove herb stalks, add basil and blend until smooth. Season to taste with the lemon juice.
9. For the cheesy toasties, squeeze the soft roasted flesh of garlic out. Combine butter and garlic until smooth. 
10. Spread on the outside of each slice of bread. Top half the slices with cheese, then sandwich close. Toast in a hot pan until golden and cheese has melted. 
11. Slice the toastie and serve with hot soup, garnished with basil.

Recipe & styling: Gail Damon
Photographs: Zhann Solomons 

Asian miso and green veg soup with noodles 

Serves 4  

Ingredients 

1 Tbsp oil
½ onion, finely chopped
1 clove garlic, chopped
1 Tbsp grated ginger
1½ Tbsp miso paste
1 Tbsp soy sauce
5 cups chicken stock
1 cup chopped broccoli
2 cups brown mushrooms, sliced
1 cup mung bean sprouts
1 cup Swiss chard, torn  

To serve 

½ cup fresh coriander
¼ cup spring onion, chopped
1 tsp chilli flakes
150g rice noodles 

Method  

1. Heat oil in a pot over medium heat. Add onion and fry for 5 minutes or until soft. Add garlic and ginger and fry for 1 minute.
2. Dissolve miso paste in soy sauce and chicken stock, then add to the pot. Bring to the boil, then reduce heat and simmer for 10 minutes.
3. Add the broccoli and mushrooms and simmer for a further 10 minutes, until broccoli is tender.
4. Remove from the heat and stir in the sprouts and Swiss chard.
5. Cook noodles according to packet instructions. Drain and divide between bowls.
6. Pour broth over the noodles and top with coriander, spring onion and chilli flakes.

Top tip: Miso paste is a traditional Japanese seasoning made from soy beans. If you can’t find it in your local shop, it’s easily available at most Asian stores. 

Recipes & styling: Kate Turner
Photography: Samantha Pinto 

Beetroot and ginger soup 

Serves 4 

Ingredients 

For the soup 

2 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 large carrot, chopped
7 medium beetroots, peeled
4 tsp ginger, peeled and grated
4½ cups vegetable stock
¾ tin coconut cream
Salt and pepper
3 Tbsp oil 

To serve 

¼ tin coconut cream
½ cup parsley  

Method  

1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a large pot, heat the oil over medium heat. Add the onion, garlic and carrot, and fry until the onions are cooked through.
3. Chop the beetroot into small pieces and add them to the pot along with the ginger. Fry for an additional 5 minutes.
4. Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 35 minutes until the beetroot is tender.
5. Using a hand blender, blend the soup until smooth. Slowly pour in the coconut cream and blend again. 
6. To make the croutons, coat the bread in olive oil. Place on the baking tray and bake for 10 minutes. Toss halfway through.
7. To serve, spoon soup into bowls, drizzle with remaining coconut cream and top with parsley and croutons.

Quick tip: If you prefer a thicker, more creamy soup, reduce the amount of vegetable stock to 3 cups. 

Recipes & styling: Kate Turner
Photography: Andreas Eiselen 

Red lentil soup with buttered carrots and sunflower seeds 

Serves 6  

Ingredients 

½ garlic bulb, skin on
2 Tbsp olive oil
8 carrots, peeled and sliced
2 Tbsp butter, softened
30g thyme
Salt and black pepper
2 shallots, peeled and chopped
1 lemon, zest and juice
2 Tbsp peeled and grated ginger
2 Tbsp peeled and grated turmeric
½ tsp smoked chilli flakes
1L vegetable stock
2 cups red lentils, rinsed
2 cups coconut cream
Toasted sunflower seeds, to garnish
Micro rocket, to garnish 

Method 

1. Preheat oven to 180°C.
2. Drizzle the garlic with 1 Tbsp oil and wrap in foil. Toss carrots with 1 Tbsp butter, thyme, salt and pepper. Place the garlic and carrots in a roasting tin and roast for 30 minutes.
3. Heat remaining oil and butter in a large pot. Fry the shallots for 5 minutes.
4. Add the lemon zest, ginger, turmeric and chilli. Cook, stirring, until fragrant. Add the stock and lentils, and stir well.
5. Unwrap the roast garlic and squeeze it out of its skin. Add it to the pot, along with half the carrots. Bring to the boil, then reduce to a simmer and cook for 10 minutes.
6. Add lemon juice and coconut cream. Blend soup until smooth.
7. Serve your red lentil soup topped with remaining roasted carrots, sunflower seeds and micro rocket.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

The post Meat-free soups that are anything but boring appeared first on MyKitchen.

Turn your Monday into a mushroom masterpiece! Dive into these delicious meat-free dishes – it’s the perfect way to kick off the week! 

Basil-mushroom rotis with cream cheese 

Serves 2 // Cooking time 10 minutes 

Ingredients 

1 Tbsp vegetable oil
1 Tbsp butter
1 garlic clove, grated
1 punnet exotic mushrooms, chopped
Handful basil
2 rotis, toasted
¼ cup cream cheese 

Method 

1. Heat oil and butter in a pan and fry garlic until golden. Add the mushrooms and fry for 5 minutes.
2. Remove from the heat and add the basil to wilt.
3. Spoon mushrooms and cooking juices over rotis, and season with salt and pepper.
4. Serve with the cream cheese on the side.

Cook’s note: Exotic mushrooms are tastier than button mushrooms, but they can be pricey. If exotic mushrooms are out of your price range, add a dash of soy sauce for that umami flavour. 

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Rice noodles, mushrooms and Thai green Curry sauce  

Serves 4 // Cooking time 10 minutes 

Ingredients 

For the sauce 

1 cup coconut milk
Juice of 1 lime
1 Tbsp Thai green curry paste
¼ tsp fish sauce  

For the noodles and mushrooms 

100g king oyster mushrooms
2 Tbsp olive oil
Handful Asian salad greens
250g rice noodles, cooked 

Method 

For the sauce 

1. Mix all the ingredients together in a pot, bring to the boil and simmer for 10 minutes. 

For the noodles and mushrooms 

1. Prepare the mushrooms by slicing and scoring them. Heat 1 tbsp oil in a pan and fry them until golden.
2. Blanch the greens in boiling water, then place in iced water.
3. To serve, drizzle the noodles with green curry sauce and top with mushrooms and greens.

Recipes & styling: Chiara Turilli
Photography: Andreas Eiselen/ HMimages.co.za 

Meat-free mushroom pie with sesame pastry 

Serves 8 // Cooking time 1 hour 20 minutes 

Ingredients 

For the sesame pastry  

¼ cup black sesame seeds
1 tsp cracked black pepper
400g cake flour
220g butter
½ tsp salt
3 Tbsp cold water
1 egg, beaten 

For the mushroom pie filling  

110g butter
3 garlic cloves, peeled and crushed
¼ cup flour
1 tsp Dijon mustard
2 cups milk
½ cup grated mozzarella
¼ cup grated Parmesan
3 Tbsp olive oil
10g thyme
450g mixed mushrooms, chopped  

Method  

For the sesame pastry 

1. In a food processor, pulse the sesame seeds and pepper until ground. Add the flour, butter and salt. Pulse until combined.
2. Add the water, 1 tbsp at a time, until the mixture comes together into a dough.
3. Turn out the dough on to a lightly floured surface and knead until smooth. Roll into a ball, wrap in cling film and place in the fridge to rest for 1 hour.

For the mushroom pie filling 

1. Heat 1 tsp butter and fry the garlic until golden.
2. Melt 4 Tbsp butter in a pot over low heat. Remove from the heat and mix in flour, mustard, fried garlic, and salt and pepper.
3. Return the pot to the heat. Gradually add the milk, stirring, until the sauce is smooth.
4. Remove from the heat again and add the cheeses. Mix until they melt.
5. Heat 3 tbsp olive oil, another 3 tbsp butter and the thyme in a pan. Add the mushrooms and fry until they are golden. Mix half the mushrooms into the cheese mixture.

To assemble 

1. Preheat oven to 180°C and grease a 23 cm baking tin.
2. Cut the ball of pastry in half. On a floured surface, roll out half to fit the tin. Press it into the tin and blind bake it for 10 minutes.
3. Pour the cheese filling into the pastry case. Top with the remaining mushrooms.
4. Roll out the rest of the pastry and cut into 1 cm strips. Lay out all the horizontal strips on top of the pie first. Fold half of them back on themselves. Working from the middle of the pie out, lay down a vertical strip, then weave it in.
5. Brush the pastry lattice with egg and bake for 40 minutes, until golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Balsamic mushroom pasta 

Serves 2 // Cooking time 30 minutes 

Ingredients 

Glug of olive oil
½ onion, finely chopped
150g mixed mushrooms
1 cup cream
¼ cup balsamic vinegar
100g spaghetti  

Method  

1. Heat oil in a large pan. Fry the onion until golden. 
2. Add mushrooms and fry until brown. Add cream and balsamic and cook for 5 minutes.
3. Cook the pasta, then mix it with the sauce.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen & Kendall-Leigh Nash // HMimages.co.za 

Also read:3 Comforting meat-free meals with chickpeas

The post 4 Tasty mushroom dishes for meat-free Monday  appeared first on MyKitchen.

Craving comfort without the meat? These three hearty meals with chickpeas are packed with flavour, texture, and all the cozy vibes you need this autumn. Who knew you could even make a yummy sweet treat with chickpeas? 

Grilled breakfast naan with spinach pesto and chickpeas 

Serves 6 // Cooking time 35 minutes 

Ingredients  

For the roasted chickpeas 

2 tins (410g each) chickpeas, drained, rinsed and dried
2 Tbsp olive oil
1 Tbsp cumin
2 tsp ground coriander
2 tsp dried origanum
1 tsp paprika
1 Tbsp sesame seeds  

For the spinach pesto 

1½ cups spinach, stems removed
½ cup basil
3 Tbsp parsley
3 Tbsp almonds, chopped
¼ cup olive oil
1 garlic clove, crushed
3 Tbsp grated hard cheese
2 Tbsp lemon juice  

For the grilled breakfast naan 

1 cup sour cream
6 naan breads, toasted
6 poached eggs
½ red onion, sliced
2 wheels feta, crumbled 

Method 

For the roasted chickpeas 

1. Preheat oven to 200°C. Line a baking tray.
2. Spread the chickpeas on the prepared tray and drizzle with olive oil. Toss through the spices and sesame seeds.
3. Bake for 25 minutes, stirring every 10 minutes, until the chickpeas are crisp.

For the spinach pesto 

1. Blanch the spinach and squeeze out any excess liquid.
2. Add this, along with the remaining ingredients to a food processor and blend.

For the grilled breakfast naan 

1. Spread sour cream and spinach pesto on each naan. Top with an egg and onion, feta and chickpeas.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Chickpea and spinach stew with toasted almonds 

Serves 4 // Cooking time 20 minutes 

Ingredients 

2 cloves garlic, peeled and crushed
Olive oil
2 × 400g tins cream of tomato soup
410g tinned chickpeas, drained
2 cups baby spinach
3 Tbsp flaked almonds, toasted
Salt and milled pepper 

Method 

1. Fry garlic in olive oil until golden. Add the soup and cook over high heat for 15 minutes, stirring occasionally.
2. Add chickpeas and cook for 5 minutes. Remove from the heat and add the spinach.
3. Season with salt and pepper, and garnish with flaked almonds.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Choc-chip chickpea brownies 

Serves 9 // Cooking time 1 hour 

Ingredients 

2 × 410g tinned chickpeas, drained and rinsed
1 cup peanut butter
1 cup honey
½ cup coconut sugar
2 Tbsp almond milk
4 tsp vanilla essence
1 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
1 cup chocolate chips, plus to decorate
Sea salt, to decorate
Dark chocolate, to decorate 

Method 

1. Preheat oven to 180°C and grease a 20 cm baking tin.
2. Place all ingredients, except the chocolate chips and sea salt, in a food processor. Blend until smooth. Stir in chocolate chips with a wooden spoon.
3. Pour the batter into the tin and spread evenly. Sprinkle with chocolate chips and sea salt.
4. Bake for 30–40 minutes, until the edges just pull away from the tin, and the top is set and slightly golden brown.
5. Allow to cool for at least 15 minutes, then drizzle with melted dark chocolate and raw caramel. Slice into 9 brownies.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Also read: 4 delicious ways with mushrooms 

The post 3 Comforting meat-free meals with chickpeas appeared first on MyKitchen.

Keep the rest of your Janu-worry meals budget friendly, light and low stress with these delicious meat-free recipes 

Savoury French toast with chakalaka and baked beans 

Serves 4 // Cooking time 20 minutes 

Ingredients  

4 eggs
½ cup milk
2 sprigs thyme, chopped
1 loaf sliced wholewheat bread
1 tin chakalaka
1 tin baked beans
Handful parsley 

Method 

1. Whisk together the eggs, milk and thyme, and season well with salt and black pepper.
2. Heat some oil in a pan over medium heat and dip each slice of bread into the egg mixture.
3. Fry the bread slices for 5 minutes on each side and set aside on paper towel.
4. Mix together the chakalaka and baked beans and serve with the French toast. Garnish with fresh parsley.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za 

Lentil balls with green sauce 

Ingredients    

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, grated
2 cups canned brown lentils, drained
1 cup oats
1 Tbsp tomato paste
1 Tbsp soy sauce
1 tsp origanum
2 lemons, zested and juiced  

For the green sauce 

1 cup flatleaf parsley
1 cup basil
1 clove garlic, chopped
2 tsp capers
½ cup olive oil  

For serving 

Handful fresh basil 
Parmesan, grated  

Method  

1. For the lentil balls, heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes. 
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls. 
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, or until lightly browned. 
4. Place all green sauce ingredients in a blender. Season and blitz until smooth. 
5. Serve the lentil balls with green sauce, fresh basil and Parmesan. 

Quick tip: To make this recipe vegan, omit the Parmesan at the end.  

Recipes & Styling: Leila-Ann Mokotedi
Photography: Samantha Pinto 

Pea and cauliflower frittata 

Serves 4 // Cooking time 40 minutes 

Ingredients 

1 cauliflower, broken into florets
Salt and black pepper
250g frozen peas
6 eggs
2 slices stale white bread, grated
½ cup milk
¼ cup mayonnaise
¼ cup mint
100g cheddar, grated
1 tsp cumin
Olive oil, to grease
Mint, to garnish 

Method 

1. Boil the cauliflower in a pot of salted water for 5–8 minutes, until just tender. Add the peas at the last minute, then drain.
2. Beat the eggs in a bowl, then stir in the breadcrumbs, milk, mayonnaise, mint, half of the grated cheese and the cumin. Stir in the cauliflower and peas, and season with salt and pepper.
3. Grease a non-stick, ovenproof pan and pour in the mixture. Top with the rest of the cheese.
4. Preheat the grill. Cook over low heat for 10–15 minutes until almost set.
5. Place under the grill until golden on top. Cut into wedges, garnish with mint and serve.

Chickpea Bunny Chow with Mango Atchar 

Serves 4 // Cooking time 25 minutes 

Ingredients 

3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander 

Method 

1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto 

Also read: Time-Saving And Budget-Friendly Family Meals

The post 4 meat-free meals for the rest of Janu-worry  appeared first on MyKitchen.

Few dishes are as tasty and comforting than a homemade pie. From a spectacular spinach and feta hand pie to a tasty, tart berry pie, make one of these yummy pastry dishes today!  

Spinach & feta hand pies

Serves 8 // Cooking time 30 minutes

Ingredients 

1 cup butter
½ cup water
2 cups cake flour
400g spinach, steamed
4 wheels feta, crumbled  

Method  

1. Bring the butter and water to a boil over high heat. Remove from the stove and add the flour. Whisk until fully combined and a dough forms. Allow to cool.
2. Roll the dough out on a floured surface and cut out eight 10 cm rounds.
3. Mix the spinach with the feta and divide it between the pastry cases. Place the filling on one side and fold over to create a half-moon, pressing the edges down to seal. Freeze.
4. When ready to eat, defrost in the fridge overnight. Arrange on a lined baking tray and bake at 200°C for 25 minutes, until golden brown.

Quick tips: For an extra-rich pastry, replace the water with full-cream milk, making sure not to burn it. When you cook with feta, taste before adding salt, as the cheese will add saltiness to the dish. 

Recipes & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder 

Meat-free mushroom pie with sesame pastry 

Serves 8 // Cooking time 1 hour 20 minutes

Ingredients 

For the sesame pastry 

¼ cup black sesame seeds
1 tsp cracked black pepper
400g cake flour
220g butter
½ tsp salt
3 Tbsp cold water
1 egg, beaten 

For the mushroom filling 

110g butter
3 garlic cloves, peeled and crushed
¼ cup flour
1 tsp Dijon mustard
2 cups milk
½ cup grated mozzarella
¼ cup grated Parmesan
3 Tbsp olive oil
10g thyme
450g mixed mushrooms, chopped  

Method  

For the sesame pastry 

1. In a food processor, pulse the sesame seeds and pepper until ground. Add the flour, butter and salt. Pulse until combined.
2. Add the water, 1 Tbsp at a time, until the mixture comes together into a dough.
3. Turn out the dough out on a lightly floured surface and knead until smooth. Roll into a ball, wrap in cling film and place in the fridge to rest for 1 hour.

For the mushroom pie filling 

1. Heat 1 tsp butter and fry the garlic until golden.
2. Melt ¼ cup butter in a pot over low heat. Remove from the heat and mix in flour, mustard, fried garlic, and salt and pepper.
3. Return the pot to the heat. Gradually add the milk, stirring, until the sauce is smooth.
4. Remove from the heat again and add the cheeses. Mix until melted.
5. Heat 3 Tbsp olive oil, another 3 Tbsp butter and thyme in a pan. Add the mushrooms and fry until golden. Mix half the mushrooms into the cheese mixture.

 To assemble  

1. Preheat oven to 180°C and grease a 23cm baking tin.
2. Cut the ball of pastry in half. On a floured surface, roll out half to fit the tin. Press it into the tin and blind bake it for 10 minutes.
3. Pour the cheese filling into the pastry case. Top with the remaining mushrooms.
4. Roll out the rest of the pastry and cut into 1cm strips. Lay out all the horizontal strips on top of the pie first. Fold half of them back on themselves. Working from the middle of the pie out, lay down a vertical strip, then weave it in.
5. Brush the pastry lattice with egg and bake for 40 minutes, until golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Chicken enchilada pie 

Serves 6 // Cooking time 1 hour 30 minutes

Ingredients 

For the filling 

1 Tbsp veg oil
1 onion, grated
1 garlic clove, crushed
4 chicken breasts
2 cups chicken stock
1 tsp paprika
½ tsp chilli flakes
½ tsp cumin
½ tsp origanum
1 Tbsp flour
2 eggs
½ cup sour cream  

For the shell 

4 large flour tortillas
Vegetable oil, to brush
1 cup grated Cheddar 

Method

For the filling 

1. Heat oil in a deep pan and fry onion and garlic until golden. Add chicken, stock and spices. Boil for 10 minutes, until chicken is cooked through and the stock has reduced.
2. Remove the chicken from the pot. Add the flour and cook until the sauce is thickened.
3. Remove from the heat and cool, then add eggs and sour cream. Mix well.
4. Shred the chicken into small pieces. Add the pulled chicken to the reduced sauce

For the shell 

1. Preheat oven to 180°C. Grease a large pie tin.
2. Arrange 3 tortillas in the tin, overlapping slightly to cover the base and the sides. Spoon in filling and sprinkle with cheese.
3. Place 1 tortilla on top to cover and press down gently. Cut a cross in it to let the steam out. Brush with oil. Bake for 20 minutes.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Beef and leek pie with a black pepper shortcrust pastry crust 

Serves 6–8 // Cooking time 2 hours 10 minutes

Ingredients 

For the black pepper shortcrust pastry 

290g butter, cubed
4 cups flour
2 tsp cracked black pepper
¾ cup cold water
1 egg, whisked  

For the beef and leek pie filling  

2 Tbsp butter, for frying
1 clove garlic, crushed
5 leeks, finely chopped
1 Tbsp grated ginger
½ tsp allspice
½ tsp nutmeg
½ tsp cinnamon
½ tsp cardamom
500g beef chuck, cubed
400g chopped tomatoes
2 cups beef stock
2 tsp flour 

Method 

For the black pepper shortcrust pastry 

1. Use your fingers to rub the butter, flour and black pepper together until the mixture forms fine crumbs.
2. Add the water and bring together until a dough forms.
3. Lightly knead into a ball. (Do not overwork, or it will lose its ‘shortness’ or texture.) Wrap in cling film and refrigerate for 30 minutes.
4. Preheat oven to 180°C. Grease a square pie tin or casserole dish.
5. Roll out the dough on a floured surface to 5mm thick.
6. Cut the dough in half. Press one half into the bottom of the pie tin. Roll the leftover dough into a ball and refrigerate. Blind bake the shell for 15 minutes.

For the beef and leek pie filling 

1. Fry garlic and leeks for 5 minutes. Add the spices, then the beef, tomatoes and stock.
2. Roast in the oven for 1 hour, until beef is tender. Pull beef apart and mix with 2 tsp flour.
3. Roll out the remaining dough. Spoon the filling into the pastry shell and top with the dough. Crimp the edges with a fork.
4. Brush with egg wash and bake for 35 minutes.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za
 

Mixed berry pie 

Cooking time 50–60 minutes

Ingredients 

For the pastry 

2 cups flour
2 Tbsp icing sugar
145g butter, cubed
6 Tbsp cold water
1 egg, whisked  

For the filling 

1 cup each blueberries, raspberries, blackberries, cherries
½ cup brown sugar + extra to top
Zest and juice of 1 lemon  

Method  

1. Mix flour and icing sugar. Rub in the butter with your fingertips until the mixture forms fine crumbs.
2. Add water and mix until a dough forms. Knead lightly to form a ball. Wrap in cling film and refrigerate for 30 minutes.
3. Preheat oven to 180°C and set out a pie tin.
4. Roll out the dough to 5 mm thick. Cut out a circle a little bigger than the pie tin. Drape it over the tin and press into the sides and base. Crimp the edges.
5. Roll the remaining dough into a ball and return it to the fridge.
6. Mix all the filling ingredients and spoon into the pie shell.
7. Roll out the remaining dough and cut it into 5 strips.
8. Lay 3 strips across the pie and weave the other 2 strips through them. Trim any excess dough and crimp the edges.
9. Brush the top of the pie with egg and sprinkle with sugar. Bake for 50–60 minutes, until the pastry is golden.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen

The post 5 yummy homemade pie recipes appeared first on MyKitchen.