October 25, 2008

Chicken, Spinach, Bacon and Tomato Pie

This was another thrown together meal. I had some baby spinach and cherry tomatoes that were on the way to being unusable, so I thought I would throw them in a pie with a few other ingredients, and this is what I ended up with.

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300g Chicken breast, cut into small pieces
100g Bacon
6 Silverbeet leaves (or equivalent amount of another type of spinach), roughly chopped
1 leek, washed and thinly sliced
2 celery stalks, finely sliced
1/2 small punnet cherry tomatoes, halved
1/2 can Creamed Corn
3 eggs, lightly beaten
150ml milk
3/4 cup grated cheese
2 sheets puff pastry, (or enough to cover the base and sides of the dish)

  1. Preheat oven to 160 Degrees Celcius.
  2. Thaw puff pastry, and arrange along the base and sides of the dish.
  3. Bake in the oven until slightly puffed (about 10 min), then remove from oven.
  4. Cook chicken, bacon, leek and celery in a fry pan over medium-high heat until chicken is browned.
  5. Add silverbeet leaves and stir in, cook until wilted. Remove from heat
  6. Add cherry tomatoes, and creamed corn and stir through.
  7. Mix eggs and milk in a jug.
  8. Spoon chicken/bacon mixture over puff pastry in dish.
  9. Sprinkle grated cheese over the top.
  10. Pour egg/milk mixture over the top of the pie, pressing down the mixture so that all ingredients are moistened with the egg/milk mixture.
  11. Bake in the oven for about 45min or until the centre is set.

October 19, 2008


This was the first ever quiche recipe I made and it has become a favourite. I can make it without the recipe easily now. What I like about it, is that you can tweak the ingredients to make it taste different. eg. I have made it with cut up sausages a few times.


3 eggs
150ml milk
150ml cream
250g bacon, chopped
½ brown onion, finely diced
200g button mushrooms, sliced
6 spinach (silverbeet) leaves, washed and roughly chopped
½ cup grated cheese
1 to 2 sheets puff pastry (or enough to make a crust covering the entire dish)

  1. Preheat oven to 160 Degrees Celcius.
  2. Remove puff pastry from freezer and allow to thaw.
  3. Meanwhile, finely dice onion, chop bacon and slice mushrooms.
  4. Cook in a frypan until onion is soft.
  5. Rinse spinach and chop roughly. Add to pan and stir often.
  6. Once spinach is wilted, remove pan from heat and allow to cool.
  7. Arrange puff pastry in pie dish and pre-cook in oven until slightly puffed (about 10 min).
  8. Grate cheese.
  9. Beat eggs together in a small jug, add milk and cream, and stir to combine.
  10. Remove pie dish from oven and spread bacon mixture evenly over base.
  11. Top evenly with cheese.
  12. Pour egg mixture all over bacon mixture. Press down any bits that are not wet with egg mixture. They don't have to be covered, but they should at least be wet.
  13. Bake in the oven for about 45 min or until the cheese on top is golden, and the middle of the quiche is set.

(Sometimes if I am running out of time to serve dinner, I will bake it for as long as I can, and then stick it in the microwave for 4 min or so to finish it off. The pastry doesn't come out as flaky, but at least the middle of the quiche is set.)

October 12, 2008

Potato and Bacon Pastry Parcels

I had this idea for a pastry parcel that incorporated potato and bacon, and this recipe is the result. We ate it with a side of salad for dinner.

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2 potatoes, peeled and chopped into small pieces
150g bacon, diced
1 leek, halved and thinly sliced
3/4 cup grated cheese
3 tsp sour cream
2 sheets puff pastry, thawed

  1. Preheat oven to 180 degrees celcius.
  2. Remove puff pastry sheets from freezer and thaw.
  3. Peel and dice potatoes into small pieces.
  4. Dice bacon.
  5. Thinly slice leek.
  6. Grate cheese.
  7. Cook potato, leek and bacon in a fry pan on high to medium heat, stirring occasionally, until potato is cooked through (I think this took about 10 min). Remove from heat and allow to cool a little
  8. Transfer to a bowl, and add cheese and sour cream. Mix to combine.
  9. Cut puff pastry sheets into quarters (squares).
  10. Add enough potato mixture filling to make a nice pastry parcel.
  11. Seal edges of pastry parcels with either your fingers or a fork to press down along the edges.
  12. Bake in the oven for about 25 min or until pastry is puffed and golden.
  13. Serve hot, perhaps with a yummy salad or vegies on the side.

October 6, 2008

Lack of posting

Sorry for the lack of posting of late, I haven't been baking as much because we have been so busy; I've started a new job, we're house-hunting (and I'm hoping to have found something we like and have moved by the end of the year), we just got a new camera, and we've been doing a lot of visiting friends etc.

Today is a public holiday here, and we have just got home after been out all day. I'm hoping this week might be a little less busy....

In spite of all the busy-ness, I have been cooking new things lately (dinners, not baked goods). I will have to organise myself and post some of the recipes, as they seem to be worth sharing.

I will be back soon with more recipes and photos!