Homemade pie recipes you can make in your RV

Egg and Bacon Pie

Here is a pie that you can serve hot at any time of the day it is also good served cold with salad at lunchtime or for a picnic.

Serves 4-6
Preparation time: 40 mins

Ingredients

Instructions

1. 1.  Pre heat the oven to 400F. An 8 in flan tin rimmed if possible and 1¹/₂ inches deep.
2. 2.  Hard boil three of the eggs, cool quickly by running cold water over them. While they are cooling grill or fry the bacon gently until the fat begins to run.
3. 3.  Make the pastry by sifting the flour in a bowl and rubbing the lard into it with your fingertips until it resembles fine breadcrumbs. Bring the mixture together with a knife by adding about 2 tablespoons of water Bind together with your hands by carefully adding more cold water to form a smooth ball of dough leaving the bowl clean. Wrap in a polythene bag and leave to rest for 20 minutes. Divide the pastry in half and roll out on a floured surface to line the flan tin.
4. 4.  Peel the hard boiled eggs and chop them quite small, chop the bacon quite small too and arrange them both in the flan. Season with pepper and a very little salt. Beat the remaining egg together with the milk and pour the mixture over the contents of the pie. Roll out the rest of the pastry to form a lid dampen the edges and seal well all round using any pastry trimmings to decorate. Make a small hole in the center of the pastry and brush the top with milk.
5. 5.  Put on a baking sheet on a high shelf in the oven and bake for 10 minutes. Then reduce the heat to 350 F for a further 30 minutes.

Steak Pasty Pie

Serves 6
Preparation time: 30 mins

For this you do not need a pie dish it is cooked flat on a baking tray.

Ingredients

Instructions

1. 1.  Make the pastry by sifting the flour in a bowl and rubbing the lard into it with your fingertips until it resembles fine breadcrumbs. Bring the mixture together with a flat knife by adding about 2 tablespoons of water Bind together with your hands by carefully adding more cold water to form a smooth ball of dough leaving the bowl clean. Wrap in a polythene bag and leave to rest for 10 minutes. Meanwhile slice the meat into very thin strips about 2 ins long it is very important to keep them very thin for them to cook in the time given . Place the meat in a mixing bowl with the chopped onion and mixed herbs.. Peel the potato and turnip and slice these as thinly as possible.
2. 2.  Roll out two 11 inch diameter rounds of pastry place one on the baking sheet. Layer the ingredients on the pastry seasoning well with salt and pepper between layers leaving a 1 inch of pastry free all round the edge. Now place the other pastry round on top and seal the edges by turning the bottom piece inwards all the way round then make deep diagonal cuts with the edge of a teaspoon handle all the way round. Make a steam hole in the center brush the surface with beaten egg or milk.
3. 3.  Bake the pie on a high shelf for 15 minutes. Then turn the heat down to gas 4 350F and continue to cook for a further 1¹/₂ hours. This is also good eaten cold.

Chicken and Sausage Meat Pie

Serves 8
Preparation time: 40 mins

Ingredients

Instructions

1. 1.  Pre heat oven to 400F. A round 8 inch diameter pie-tin with rim and slopping sides which is 2 inch deep.
2. 2.  First make the pastry by rubbing the fats into the sifted flour till the mixture resembles fine breadcrumbs, then adding just enough water to make a dough that leaves the bowl clean.
3. 3.  Rest the dough in a plastic bag in the fridge for 30 minutes, then use half of it to line the pie dish.
4. 4.  Next cut the chicken into ¹/₂ inch pieces place them in a bowl add the mace and season with salt and pepper. Now in a separate bowl add the sausage meat with the scallions, thyme, sage and lemon rind and two teaspoons of the lemon juice. Pour in the cream and mix everything together well to make a soft mixture, if needed add a little more cream.
5. 5.  Put one third of the sausage meat mixture in the bottom of the pastry lined tin and spread it flat. Now put half the chicken pieces and sprinkle in any remaining lemon juice. Then add another layer of one third of the sausage meat, followed by the rest of the chicken and a final layer of sausage meat.
6. 6.  Roll out the rest of the pastry and use it to cover the pie which will be well piled up, dome like by now. Seal the edges well glaze with some beaten egg and bake on a baking sheet in the oven for 30 minutes then reduce the heat to 350F and cook for a further 1¹/₄ hours.

This is also good eaten cold for a picnic or sharing on the campsite.

Flaky Fish and Corn Parcels

Each parcel will serve 2
Preparation time: 20 mins

Ingredients

1. 8 oz ready made puff Pastry (can be frozen thawed)
2. 8 oz smoked haddock cooked skin and bones removed and flaked
3. ¹/₂ cup Sweet corn
4. 2 tablespoons butter melted
5. 1 teaspoon curry powder
6. Salt and freshly ground pepper
7. 1 tablespoon heavy cream
8. 2 tomatoes skinned seeded and sliced
9. 1 egg beaten

Instructions

1. 1.  Pre heat oven to 400F
2. 2.  Cut the pastry into two and roll out on a floured surface so that you have two 10 in squares.
3. 3.  In a bowl mix together the smoked haddock and sweet corn butter and curry powder. Season to taste and stir in the heavy cream.
4. 4.  Place equal amounts of fish on the center of each square and cover with tomato slices. Brush the edges with the beaten egg and fold over the corners of the pastry to overlap in the center, giving an envelope shape. Seal securely and glaze with remaining egg.
5. 5.  Bake in the oven for 20 to 30 minutes until the pastry is puffed and golden brown.

Now for a fruit pie, this recipe can be made with many fruits plums gooseberries rhubarb or apples. Or, you can really cheat by using tinned pie fillings and ready made pastry.

Apple Pie

Serves 4 to 6
Preparation time: 20 mins

Instructions

1. 1.  Sift flour and salt in a bowl add butter or margarine and rub in using the fingertips until the mixture resembles fine breadcrumbs. Add enough cold water to mix to a stiff dough with a flat knife. Draw the pastry together with the fingers and knead lightly on a floured surface for 1 minute until smooth. Wrap in foil and chill in the refrigerator for 30 minutes.
2. 2.  Divide the pastry into two and roll out one half on a floured surface. Use it to line a 8 in ovenproof plate. Pile the apples onto the pastry and sprinkle with the sugar, dampen the edge with a little cold water. Roll out the remaining pastry and use it to cover the pie. Seal the edges well trim off any pastry with a sharp knife. Brush with milk and make a slit in the top of the pie to allow the steam to escape.
3. 3.  Place pie in hot oven for 20 minutes then reduce the heat to moderate 350F for a further 35 minutes until the pastry is brown. Remove from the oven and sprinkle with sugar.

Rhubarb Crumble

Serves 4
Preparation time: 20 minutes

Ingredients

• 1 lb rhubarb washed trimmed and cut into small pieces this also can be made with other fruits. Apples or plums
• ¹/₂ cup caster sugar
• Crumble topping
• ³/₄ cup plain flour
• 6 tablespoons butter or margarine
• ¹/₂ cup caster sugar
• Preheat oven to 400F

Instructions

1. 1.  Place fruit in a 9 x 1 inch pie pan (disposable foil pan is the perfect size. Important thing is that it is a shallow 3 cup pie pan) layering with the sugar to taste.
2. 2.  Sift the flour into a bowl. Rub in the butter or margarine with your fingertips until the mixture resembles fine breadcrumbs and stir in the sugar. Sprinkle the crumbs evenly over the fruit smooth the surface and press down lightly. Cook in the oven for approximately 30 minutes until the topping is brown and the fruit soft.
3. 3.  A variation on the last two recipes is to combine the two you can line a shallow pie dish with pastry, top with fruit and put a crumble topping on the top instead of pastry. Just half the amount of pastry made so you just line the bottom, but add the same amount of crumble topping making a crumble pie.