Tag Archives: pies

Goals for 2013: Factotum of Arts, Squeek Crafts

All in all, I had a great last 4 months of 2012. For 2013, I would like to continue in much the same fashion. My goals are to:

  • Blog a minimum of 3 times a week.
  • Build up my stock in my Etsy store and sell $1000 worth of merchandise.
  • Participate in another craft fair.
  • Squeek Crafts section: Finish my four seasons quilt, a quilt for my son, and the orange and grey quilt for our room and my Christmas stocking.
  • Squeek Crafts section: Try 12 new sewing/quilt or patchwork projects e.g.. a weekender bag, something made from paper piecing.
  • Edible Delights section: Try three new recipes out per month and post them (36 in total for the year).
  • Framed section: Carve out some time to do some drawing and painting. I have 2 pieces in mind.
  • Home and Garden Design section: Finish our backyard, renovate our guest bathroom (as it desperately needs a lift).

Review of 2012: Squeek Crafts

  • I changed jobs to spend more time with my family (February)
  • Started my blog (September)
  • Opened my Etsy store – Squeek Crafts (October)
  • Participated in my first craft fair (December)
  • Sewing or Quilting Projects: Made chair bags (for my store), cushions/pillows, placemats, gift card pockets, Christmas stockings, lots and lots of coffee cup sleeves (for my store and craft fair), made my son a monster.
  • Craft Projects: Made recycled wine cork boards (for my store and craft fair), caterpillar wall display for a thank you gift at pre-school, and an Elmer growth chart (gift for a friend’s little girl), neck tie art piece (gift for my parents 40th wedding anniversary).

2012 Craft Collage

Review of 2012: Edible Delights

  • Shared some of my favorite recipes
  • Made pesto, bell pepper relish, bean salad from things in my first vegetable garden
  • Made Pies/Tarts – Bacon and egg pie, potato top pie, rhubarb apple pies, chocolate tarts, and pear tart
  • Stewed my first lot of fruit – cherries
  • Worked out to get the perfect chocolate coated strawberry without getting a flat edge
  • Got a new case of wine from my brothers vineyard – Moana Park

2012 Edible Delights Collage

A few of my favorite things: Savory Pies

Pies! Pies! Pies! oh I miss Georgie Pie – a fast food chain that was around when I was a kid in New Zealand.


(Photo credits: kiwianarama.co.nz; georgiepienewzealand.blogspot.com)

When I go home to New Zealand, one of my must haves are meat pies. Meat pies and ketchup are part of our culture, hence on my list of one of my favorite things.

I have three savory pies that I love…smoked fish pie, the classic bacon and egg pie and lastly the potato top pie (filling is typically mince with vegetables – mince=ground beef with gravy for the US folks 😉 ). Here are the recipes for the bacon and egg pie and the potato top pie – I hope you enjoy them 🙂

Bacon and Egg Pie (makes 4 individual pies)


1 sheet Pillsbury Pie Crust
5 eggs (lightly beaten)
1/2 onion (diced)
4 slices Canadian bacon (diced)
salt and pepper
1/4 cup frozen peas (optional)
1/2 cup grated cheese

  1. Preheat oven at 375 degrees F (190 degrees C)
  2. Unroll the sheet of pie crust, cut out the 4 circles – you may need to re-roll edges to get the 4th one. Place each into the pie dish.
  3. Place the chopped onion,  bacon and frozen pies on the bottom of each pie crust.
  4. Add the egg mixture, salt and pepper over the top to cover the filling (~3/4 fill). I stir the ingredients slightly.
  5. Sprinkle the cheese on the top
  6. Place in the oven for 30 mins or until the egg is cooked through
  7. Take them out of the oven and let stand and cool for 5 -10 mins
  8. Serve with either ketchup or a tasty tomato relish (my preference ;-))

NOTE: The egg will rise to look like a mountain – don’t worry as when it cools it will deflate slightly.

Potato Top Pie (makes 4 individual pies)


Mashed Potatoes:
2 russet potatoes (peeled and diced)
1 Tbsp butter
1/2 cup milk

  1. Cook potatoes in salted boiling water for ~15 minutes.
  2. Drain the water when cooked, add butter and milk and mash. Allow to cool.

1 tsp oil
1/2 pound ground beef (250 g mince)
1/2 onion (diced)
2 tsp flour
1/4 cup beef stock
2 Tbsp Ketchup
salt and pepper
1/4 cup frozen peas

  1. Heat fry pan, add oil.
  2. Add the onions and cook until clear.
  3. Add ground beef and brown.
  4. In a cup add the flour and slowly stir in the stock, you are making a gravy – you don’t want lumps :-). Add it to the ground beef.
  5. Add Ketchup, seasoning and 1/4 cup of frozen peas.
  6. Take mixture once heated through off the heat and put aside to cool.

1 sheet Pillsbury Pie Crust
1/2 cup grated cheese

  1. Preheat oven at 400 degrees F (200 degrees C)
  2. Unroll the sheet of pie crust, cut out the 4 circles – you may need to re-roll edges to get the 4th one. Place each into the pie dish.
  3. Put a 1/4 cup of the mince in each of the pie crusts, fill 3/4 of the pie.
  4. In a piping bag, add mash potatoes. Pipe the potatoes in to rosettes on the top of the mince mixture. Cover the top completely with rosettes.
  5. Sprinkle with Cheese (you could add a sprinkle of paprika for color on the cheese).
  6. Cook for 15-20 mins or until the top becomes golden.
  7. Take it out, allow to cool for 5 mins. and server with ketchup ;-).

A few of my favorite things: Rhubarb and Apples

When thinking about my food creations and how to discuss them, nothing better described it than Sound of Music’s “A few of my favorite things” (I know, I know – I blame the Christmas TV special tradition for that reference 🙂 ).

One of my favorite things growing up was rhubarb and apple crumble, which to this day I enjoy. However, if I am feeling a little more creative and have time on my hands, I take it a step further making individual rhubarb and apple pies.

The individual pies came about while “window shopping” in one of my favorite stores, Crate and Barrel. I discovered a pie tray to make individual pies which I purchased there on the spot…..I love this equipment – http://www.crateandbarrel.com/individual-mini-pie-pan-set/s550322.

So once purchased, I had to prove to the hubby the value of the purchase – so why not make some pies. Here’s how….

Rhubarb and Apple Compote:
10-15 sticks of Rhubarb (cut into ~2 in. pieces ~2 cups)
2-3 x Granny Smith Apples (Peeled, Cored and Sliced ~2 cups)
1/4 cup of white sugar (add to taste)
1/4 cup of water

Add all ingredients into a sauce pan, medium heat. Heat the ingredients, making sure you stir frequently. You don’t want the fruit or sugar to burn on the bottom of the pot. Once fruit starts to soften I turn the heat down to low-medium heat. Continue checking and stirring the ingredients as the rhubarb and apples become soft. This process takes ~15-20 minutes.

Take compote of the stove top and allow to cool.

Some pointers:

  1. I like my stewed fruit a little tart and also somewhat think – so add the initial the water and sugar but you should add to it to get your desired result. Just remember the Rhubarb and Apples will produce their own juices as well.
  2. I use a fork to help my pulp along – I use the folk to “mash” bigger pieces. Again this is a personal preference, I like my compote to be a little chunky.
  3. I usually have enough compote to split into containers and I store extras in the freezer. Make sure it is cold when placing in the freezer and in a airtight container.

Pastry (note for individual pies I double (x2) this recipe):
1 1/4 cups plain flour
1/4 cup of icing sugar (in the US this is confectionary sugar)
90g (3/4 of a stick of butter in the US) butter cut into pieces
2 egg yolks, lightly beaten (don’t throw away the egg white)
1 Tbsp of iced water (I use water straight from my fridge dispenser)
Egg white
4 tbsp of white sugar

Sift flour and sugar into a large bowl, add butter. Rub the butter into the flour mix until it looks like crumbs. Make a well in the center, add yolks and mix flour mixture and eggs with a fork. Add water to the mixture with your fork. In the bowl, you should now be able to form a ball of all the dough. Place the ball of dough into plastic wrap and place in the fridge for 20 minutes.

Preheat oven to 415 degrees F (or 210 degrees C). Brush rim of pie dishes with melted butter.

Once 20 minutes has past, I take additional plastic wrap and place two pieces down on my countertop, place the dough on this “sheet” and flatten slightly. I add two additional strips of plastic warp on top. Roll out your dough (you want it to be less than 1/4 of an in. thick but not to thin). Cut the circle for the individual pies and press each pastry piece in place.

Putting the pies together:
Measure out ~1/4 cup of rhubarb and apple compote and place into the pastry. For each pie, cut strips from the left over pastry – I use 7-8 strips about 1/3 in. (1/2 cm) wide. You may need to recall pastry and re-roll several times. On a board, you want to lay down 4 of the pieces parallel to each other with a gap in between each strip, then with the other 4 pieces lay them on top perpendicular. Now interlace the pastry strips creating a lattice.  (This can be a little tedious).

Lift the lattice and place over pie. I use a fork to push edges of the lattice pastry together with the bottom. Trim the edges. To finish brush top of lattice with egg white and sprinkle with 1 tbsp of sugar.

Place in the oven and bake for 30 minutes or until golden. Take out of oven and let cool for 5-10 minutes. Remove from pan.

Serve with vanilla ice cream or cream. Each individual pie can be split into two and shared, if you want that is.

Modification + Rhubarb and Apple Crumble recipe:
If the lattice pastry topping is too much, you could top with crumble instead. If this is the case, cut back to only making a single portion of the pastry. I use my Edmonds Cookbook for crumble recipe – specifically the rolled oats crumble http://www.firstsearch.co.nz/fruit-crumble.html. Now with this link you have a Rhubarb and Apple Crumble recipe, as well.