Mushroom Pies, Salmon Casserole, Balsamic Brussels, Bean & Sweet Potato Burritos, Rustic Galette/Tart

 Mushroom Picnic Pies
Inspired by The Great British Baking Show and Sally having a Mushroom and Ale pie, I got a set of five 5" diameter pans with removeable bottoms.  The perfect tool for making freestanding Picnic Pies, UK style.  Turns out that one pie with a side veg makes a nice dinner for two.  So we had these twice.  Makes two 5" diameter covered pies or four open top 5" diameter pies.

Hot Water Pastry Crust
4+ cups AP Flour
1 stick unsalted Butter or 8 Tbsp Margarine
1 cup water
1 tsp Salt

In a bowl stir together the flour and salt.  In a pan, bring the water to a boil and melt the butter in it.

Make a well in the flour and pour in the water.  Stir together until everything is is evenly moist and the mixture has cooled  to "warm-towel-from-the-dryer".   Flour your pastry surface and knead the dough a few times, then form it into a log.  Cut off one-third to make the tops, wrap it in cling film, and store in the warm pan used to melt the butter -- keep it warm.

Cut the remaining dough in half and roll out into two circles  large enough to cover two baking tins (about 10" for my 5" pans).  Roll the dough out about 1/4" thick. Yep that thick!  I used a dinner plate as a template to cut out my 10" circles... Do what you want.

Prep the times with baking spray or a schmear of butter, then drape the dough disks into the tins and tuck it into the corners.  Trim most of the excess dough from the edge, but leave some for pinching together with the tops.

Fill the pie cases with cooled mixture -- see below

Roll the remaining dough out into two 5" diameter disks, 1/4 thick, and top the pie cases, pinching the edges together to seal.  

Then cut some artistic slits in the top to let the steam out.  Egg-wash the tops if you want (I didn't).  

Bake at 450F for 20-30 minutes until Golden, Brown, and Delicious, and 160F internal temp...

For The Filling
8-12 oz sliced Mushrooms of choice, chopped
2 cloves minced Garlic
1/2 cup diced onion
3/4 cup Frozen Peas (thawed)
4-5 Tablespoons Bistotm original Gravy Crystals

Saute the mushrooms hot and fast, then add the garlic and onion and cook to soften them.  Transfer to a bowl, the fold in the peas.   Stir together 3/4 cup boiling water and the Bisto to make a nice thick gravy and fold it into the mushroom mixture.  Let cool before filling the pie tins.  

Rustic Apple Galette/Tart
I had some dough leftover from the Picnic Pies, so I decided to make dessert.  I chopped a couple small apples and sauteed them a few minutes with some sugar, cinnamon and allspice.

Rolled to pastry out into a rough circle about a foot in diameter, then dumped the sauteed fruit in the middle and gathered up the edges, pinching them together in a sort of bag.  Baked it at 400F about 20 minutes until set and turning golden....

Balsamic Brussels Sprouts
If you love Brussels Sprouts the way we do, you're gonna love these!  Roasted after being dredged in a mix of balsamic vinegar, olive oil, and maple syrup...

• Brussels Sprouts, topped and halved
• Equal Amounts of Balsamic Vinegar or glaze, real Maple Syrup, and Olive oil 
• Dijon Mustard, fresh or dried Thyme, and minced Garlic to taste
• Salt and Pepper if you must

Whisk everything together in a large bowl, then fold in the sprouts and fold to combine. Repeat the folding to ensure everything is coated, while you wait for your oven to come to 400F.  Or set your toaster oven/ air fryer to 400F and 20-25 minutes.  Roast away... 


Salmon Casserole
I first created this dish back in 2017 and it was such a success I thought you needed to see it again.  This dis is simple to make in stages, then assemble and bake.  

1/2 bag frozen Peas

3 Salmon filets

Spice Blend of choice

6  oz sliced Mushrooms

2 cups classic White Sauce

1/2 box shaped Pasta

Shredded cheese and Panko for topping

Dust the salmon filets with your favorite spice blend (I used smoked paprika and Evergladestm).  Broil the filets for 12 minutes, until flake-able, cool sightly and discard the skins.  Allow the fish to cool while you boil up the pasta to package directions for al dente.  Cool the pasta.   

In a large bowl, fold together the pasta, flaked fish, frozen peas and mushrooms. 

Make two cups of a traditional roux using butter, flour and milk.   Pour it into the fish/pasta mix and fold to combine and coat everything.

Turn the mixture out into 9x9 baking dish and pat it flat.  Top with a handful of shredded cheese and then a handful of Panko.  Bake at 450F for 45-60 minutes.  

Bean & Sweet Potato Burritos
Tired of turkey?  These bean and sweet potato burritos will be perfect!

Red, Pinto or Black beans -- your choice -- 2 cans or 2 cups cooked-from-dry-beans
Sweet Potato -- about 2 cups of 1/4" diced
Spices -- Taco or similar seasoning packet, or cumin, chili powder, garlic powder, etc. to taste
Burrito size Flour Tortillas
Shredded Cheese of choice
optional - diced red bell pepper and onion

Cook the sweet potatoes -- either microwave or in a pot with a splash of water -- until just tender.  Combine with the cooked beans and spices (and optional ingredients if using), and cook together a few minutes with a splash of water. 

Mash some of the mixture to make a thick filling.  

Nuke a tortilla for not more than 20 seconds, spoon on about half a cup of filling and some cheese, and roll up burrito-style.  Top with salsa, crema or sour cream and maybe shredded lettuce...

Not my picture... I was hungry and forgot to take a picture of a rolled burrito....