Chicken and mustard pot pie – gluten free

Chicken, cream and mustard pot pie

Chicken, cream and mustard pot pie

This works best if you have some of those individual pie dishes – as we all know, gluten free pastry is notoriously crumbly, so I didn’t even attempt to make a pie base and expect it to hold everything together, I thought just a nice, short pastry top would finish off the pie nicely.

The recipe serves four, I made enough pastry for eight pie tops, and froze half.  You can always just halve the pastry recipe if you don’t want that.  As most of the cooking is done in the frypan, you only need the oven long enough to brown the crusts.

Preheat the oven

Pie filling:

500g chicken mince;

1/4 cup frozen peas;

1 tbs prepared mustard (with the seeds);

1/4 cup cream.

 

Shortcrust pastry:

2 cups flour;

1 tsp baking powder;

1 tsp xanthan gum;

1/2 tsp salt;

125 butter, cut into small pieces;

1/4 to 1/2 cup water.

Cherry and coconut (cherry ripe) chocolates

You can see from the photo below that I am still using my silicone moulds, the ragged bottoms are one of the reasons why I need to buy some hard plastic moulds – it is impossible to get a good clean scrape on silicone, as the more pressure you put on, the more they bend!  I am travelling to the US shortly, and have already researched where to buy supplies – moulds are horrifically expensive here in Australia and because they are polycarbonate they will be very light and I can get a few in my luggage.  My husband is bemused by the thought of taking time out from our touring holiday to go to a confectioner’s supply shop, but on the other hand, he never refuses to be my taste tester so…..

Cherry & coconut dark chocolates

Cherry & coconut dark chocolates

The cherry ripe is hubby’s favourite chocolate bar, so I tried to replicate the flavours.  I didn’t add any red colouring to the mix (mainly because I ran out) but you don’t really need it, these are only a bite big, so who will see that your filling is creamy coloured instead of red?  If you want, you can add it, do this after the other ingredients are mixed.

As previously, I won’t go into the tempering and moulding process, you can refer to the recipe for salted caramel chocolates, I will just give you the filling recipe.  I used a dark chocolate for the shells, start with 200g and add more if you need to during the tempering.

Cherry & coconut filling:

100g red glace cherries;

1 tbsp dessicated coconut;

60ml cream;

125g white chocolate.

Using a small blender, whizz the glace cherries and coconut together until the mixture is consistent.  Place the cherry coconut mixture and chocolate (either buttons or small pieces) in a heatproof bowl or jug which is large enough to hold all of the ingredients.  Heat the cream  in a small saucepan until it is near the boiling point.  Pour over the chocolate and mix until all the chocolate has melted.  Allow to cool to room temperature and either use straight away or store in the fridge in an airtight container until required.  This will keep for several weeks if the seal is good.

Cream cheese, salted caramel and espresso delight

This was an experiment, and I didn’t know what to name it.  The sauces were excess fillings from my chocolate making attempts recently.  It was very yum, the cheese has that slight tang, and the sugar overload from the chocolate makes a good balance.  This is very easy, no cooking required, only mixing, and you can either serve it straight away or put it in the fridge until required (the sauce on top will thicken a bit once cold).  It serves five, four if you are hungry.

Cream cheese with espresso and salted caramel sauces

Cream cheese with espresso and salted caramel sauces

2 X250g blocks of light cream cheese;

4 tbs pouring cream;

1/2 cup salted caramel filling as used in chocolates;

1/2 cup espresso filling as used in chocolates.

 

In a mixer, mix the cream cheese and cream until well blended.  Fold through the salted caramel filling.  Spoon into a bowl.  Microwave the espresso filling in 30 second bursts until it is pouring consistency and pour over the top.

 

Done!

Espresso chocolates, after dinner mint chocolates

It has been sugar overload in our house recently while I practice chocolate making.  I am SO looking forward to getting some proper moulds, so my efforts can be more “professional” looking, but these weren’t too bad.  The espresso chocolates (the white ones) were particularly impressive, and were my favourite of the two.

Espresso chocolates, mint chocolates

Espresso chocolates, mint chocolates

 

I described the procedure to temper chocolate in relation to the salted caramel chocolates.  That was milk chocolate however, the temperatures required for dark and milk chocolate are different for dark chocolate, you need to melt the chocolate and get it to 40-50 and then bring it down to 32-33 before you try to mould it.  For white chocolate, it is 40-45 degrees then 28-30.

For both of these, I started with a 200g block but had some “buttons” on standby for tempering.  If you have leftover chocolate once you are finished, you can pour it into a small container, and use this to start with for your next effort (if there is only a little bit left, you or someone else can disappear somewhere quiet and lick the bowl, I won’t tell anyone).

The white chocolate is a vanilla one (it has tiny flecks of ground vanilla in it) and the dark chocolate was an 85% variety – it was very dark but the bitterness was offset by the mint filling.

 

I won’t go into how the tempering and moulding is done, as you can refer back to the method for salted caramel chocolates, I will just give you the recipes for the fillings.  You should get more than you need, you can either use the remainder as a pouring sauce in a dessert, or store it in an airtight container in the fridge until you need it.

Espresso filling:

60ml cream;

125g milk chocolate;

1 heaped teaspoon espresso powder.

Place the chocolate (either buttons or small pieces) in a heatproof bowl or jug which is large enough to hold all of the ingredients.  Heat the cream with the espresso powder in it in a small saucepan until it is near the boiling point.  Pour over the chocolate and mix until all the chocolate has melted and the mixture is smooth.  Allow to cool to room temperature and either use straight away or store in the fridge in an airtight container until required.  This will keep for several weeks if the seal is good.

Mint filling:

60ml cream;

125g dark chocolate;

1 tablespoon peppermint tea leaves (or a tea bag if that is all you have).

Place the chocolate (either buttons or small pieces) in a heatproof bowl or jug which is large enough to hold all of the ingredients.  Heat the cream with the tea in it in a small saucepan until it is near the boiling point.  Pour through a strainer over the chocolate and mix until all the chocolate has melted and the mixture is smooth.  Discard the tea leaves.  Allow to cool to room temperature and either use straight away or store in the fridge in an airtight container until required.  This will keep for several weeks if the seal is good.

Peanut butter chocolates

Happy 4th of July to my US readers!

 

I saw these Reece’s bits in the baking aisle of the supermarket a while ago, and bought them, thinking that I would work out what to do with them later (as I do frequently – I often buy something on impulse, and think about what to do with it for a while before inspiration strikes).  So when I started playing around with chocolate making, I thought I would give them a try.  Thankfully they don’t have that sticky, stick to the roof of your mouth texture, when I made these and also made some mint chocolates, the peanut butter ones went first, so clearly they were well received!

Peanut butter chip chocolates

Peanut butter chip chocolates

200g milk chocolate (use a good quality one, you will be rewarded later) plus some extra for tempering if required;

A packet of peanut butter chips (you won’t use them all, the amount you use will depend on your moulds).

Reece's chips

Reece’s chips

 

Temper the chocolate (see the tempering method explained as per the caramel chocolates).  Pour into moulds and drain off excess to create hollows, then leave in a cool place to set for a little while.  When they are set, fill with peanut chips to just below the level of the base.  As the peanut chips aren’t liquid, you won’t have to wait for them to cool.  Melt the remaining milk chocolate again and pour into chocolates, jiggling the mould to encourage the molten chocolate to fill in all those little gaps between the peanut chips.  Scrape off the excess so the bottom of the chocolates will be nice and neat, and put in a cool place to set.

 

Enjoy your day, and don’t eat too many chocolates!