Tag Archives: pie

chef tjaart’s apple + cranberry pie

chef tjaart’s apple + cranberry pie

Apple and Cranberry Pie

The other day I spent a wonderful morning with the uber talented Chef Tjaart Walraven, judge of the Great South African Bake-Off. We made this easy and delicious apple and cranberry pie. The simple flavours along with the “al dente” apples is a real treat and snuggled under a buttery shortcrust pastry makes for a rather delightful surprise. The lemon juice elevates the tart to something rather special and is perfect with Tjaart’s home-made custard.

Sjef Tjaart
For more information about Tjaart go to: cheftjaart.com

Apple and Cranberry Pie
(Recipe: Tjaart Walraven)
Shortcrust pastry
200 g flour
1 pinch salt
40 g icing sugar
100 g butter, cubed
1 egg
2 tbsp water
Custard
5 egg yolks
125 g caster sugar
2 tbsp flour
500 ml milk
1 vanilla pod, split length ways
Pie filling
500 g Granny-Smith apples
100 g caster sugar
½ lemon zested and juiced
100 g cranberries
25 g butter
1 egg

Making the pastry
Place the flour, salt and icing sugar in a mixing bowl. Add half the butter and rub in with your fingers until it resembles coarse breadcrumbs. Add in the rest of the butter and combine. Make a well in the centre and add the egg and water. Bring the dough together and knead until smooth. Shape into a patty and wrap in cling wrap, refrigerate for 20 minutes.
Making the custard
Place the milk and vanilla pod in a saucepan and bring to just before boiling point, then remove off the heat. Combine thoroughly, the egg yolks, sugar and flour in a mixing bowl. Carefully pour half the milk into the egg mixture whisking constantly. Then add the remaining milk before pouring back into the saucepan. Place back on the heat, whisking constantly until the custard thickens. Remove off the heat and keep warm or transfer to a bowl or jug. Cover the surface with cling wrap to prevent a skin forming
Making the pie
Pre-heat the oven to 200 degrees. Grease your dariole moulds or ramekins. Roll out two thirds of the pastry between two sheets of cling film, releasing the top piece after a few rolls to prevent the plastic tearing. Cut out circles slightly larger than the moulds. Then line each of the greased moulds, refrigerate. Peel, quarter and core the apples, then slice them thickly. Place in a bowl with the sugar, lemon juice and lemon zest. Heat a saucepan over a medium heat, add the apples and butter. Cook for a few minutes, then add the cranberries. Cook for a further 2 minutes, then remove off the heat and leave to cool. When cool, fill the pastry lined moulds. Roll out the remaining pastry, cutting discs slightly larger than the mould. Place over the top covering the filling and seal the edges. Make a small hole in the top to allow the steam to escape. Brush the tops with beaten egg, then dust with caster sugar. Bake for 15 – 20 minutes until the fruit is tender and top is golden brown. Remove from the oven and leave to cool for 2 minutes before inverting. Place the pies on a baking tray and back into the oven to dry off the casing for another 5 minutes. Serve hot with lashings of hot custard.

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#boerewors #braai #pie – super #lekker

#boerewors #braai #pie – super #lekker

*I took all the images with my mobile phone*

*I took all the images with my mobile phone*


I made this delicious boerewors braai pie on Expresso this morning. The recipe is the brainchild of Stephanie Louw (food stylist on Expresso). Suzelle inspired her but she made it her own by adding the holy trilogy braaibroodjie flavours: tomato (pesto), onions and cheese. Then she added another SA favourite – braaied boerewors! Its super-super lekker and so easy to make.

Graeme Richards getting ready to make the boerewors braai pie with me

Graeme Richards getting ready to make the boerewors braai pie with me

Boerewors braaibroodjie pie
(Recipe by Stephanie Louw)

500g boerewors, braaied, keep in its coil
1 pk puff pastry, defrosted
125 ml tomato pesto
½ onion sliced, sautéed with 1 chopped garlic clove
10 ml smoked paprika
Salt and pepper
125 ml grated cheddar
125 ml feta, crumbed
Olive oil for brushing

Braai the boerewors and set aside to cool. Prepare some coals – not too hot – the same that you will use for making braaibroodjies. Roll puff pastry out. Spread pesto on one half, then top with onion and garlic mixture. Place boerewors on top, season with salt, pepper and smoked paprika. Top with cheeses. Fold one half over the filling and pinch to close. Place on a braai grid and close gently. Do not latch it. Cook over the coals for 15 minutes, turning regularly. Cut into wedges and serve

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whole #chicken pie – 16th century tudor style pie

whole #chicken pie – 16th century tudor style pie

This is a chicken pie with a difference. Something quite unusual. I took all the ingredients of a chicken pie and placed these under the skin of the chicken. I then baked the chicken whole – under a blanket of puff pastry. It is easy, yet delicious and very 16 Century – A real Tudor style pie.

Whole Chicken Pie

Whole Chicken Pie

Whole chicken pie
1 whole chicken, 1.3 kg
250 g mushrooms, finely chopped
30 g butter
125 g bacon, chopped
1.25 ml ground cloves
10 ml fresh thyme
salt and pepper
15 ml olive oil
a pack puff pastry, thawed
1 egg, beaten
String
Aluminium foil

Preheat the oven to 190 ° C. Fry the mushrooms on high heat in butter until brown. Remove from the heat and add the chopped raw bacon, cloves and thyme. Season with salt and pepper. Loosen the chicken skin with your fingers – also the skin of the thighs and wings. Insert the mushroom and bacon mixture everywhere under the skin of the chicken. Rub olive oil all over the chicken. Season the outside with salt and pepper. Cover the wings with foil. String the wings and thighs together. Bake in oven for 35 minutes. Remove the foil and string and let the chicken cool for 15 minutes. Place the puff pastry over the chicken. Press and softly close the pastry on the sides. Brush with egg yolk and bake for another 40 minutes until golden brown. Rest for 10 minutes and then let the Tudor festivities begin.

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