Culinary disconnect

August 18, 2010

When I call on an elderly aunt who lives by herslef I usually take some food.

More often than not it’s something which can be frozen if she doesn’t want to eat it in the next day or two.

One of the something’s I’ve often taken is a picnic pie.

But  when chatting with another aunt recently I discovered this particular culinary offering wasn’t being appreciated because Aunt 1 didn’t like picking all the paper from round the pie.

Paper? Aunt 2 wondered.

Then the penny dropped – Aunt 1 hadn’t come across filo pastry before and had mistaken it for baking paper.

Picnic Pie

May 31, 2009

Mum called it Picnic Pie .

Back then it was greeted with great excitement at pot luck teas as a tastier and lighter version of bacon and egg pies.

Now it would probalby be called a quiche.

Pastry – filo or flakey.

Bacon,    1 or 2 onions,  6 -8 eggs,  

corn, grated cheese,  mixed herbs. 

Any other vegetables eg tomato, red pepper, asparagus . . .

Put bacon and roughly chopped onion into kitchen whizz  & process briefly until chopped but not pureed.

Add eggs & process.

Mum used to make her own pastry, I used to too but – partly because it’s lower in fat and patrly because it’s easier – I buy filo pastry now.

Line a pie dish with pastry (four or five sheets of filo pastry, each sheet lightly greased with melted butter, is plenty).

Sprinkle with mixed herbs (about 1 teaspoon).

Sprinkle with corn and grated cheese (as little or much as you like) and other vegetables.

Pour in egg mixture and bake for about 20 mintues at 180 degrees.


Mum used the same mixture to make cheese boats:

Line muffin tins with thin sliced bread, butter side down, pour in mixture as for the pie and cook 180 degrees for about 10 minutes.

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