MEALIE PIE
Make and share this Mealie Pie recipe from Food.com.
Provided by SusieQusie
Categories Breakfast
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the corn and the tomatoes.
- In a separate bowl, mix the eggs, vanilla, sugar and milk. Add corn tomato mixture, the dry ingredients & the cheese, reserving some cheese for the top.
- Pour into a buttered 2 quart dish & bake in a preheated 350ºF oven for 75 minutes or until set.
- Serve warm or cold.
Nutrition Facts : Calories 610.1, Fat 27.9, SaturatedFat 14.9, Cholesterol 328, Sodium 1415.7, Carbohydrate 66.7, Fiber 5.2, Sugar 20.4, Protein 29.7
MEALIE MEAL
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Bring the water and salt to a boil in a heavy covered 3-quart saucepan.
- Dump the cornmeal into the water, and stir with a wooden spoon to moisten completely. Reduce heat to low, and stir again.
- Cover, and continue cooking about 10 minutes. The mixture should be fairly stiff. Remove from the heat, stir again and set aside, covered, 30 to 40 minutes, until the mixture is just warm.
- Spoon out in a mound on a serving dish and serve in place of bread with soups and stews. Mealie meal is eaten by pulling hunks of it off the mound and squeezing it lightly between the fingertips to compress it.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 1 gram, Carbohydrate 62 grams, Fat 1 gram, Fiber 3 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 550 milligrams, Sugar 1 gram
ROAST CHICKEN PIE
The ultimate comfort food recipe. Golden brown pastry and a creamy chicken, leek and bacon filling make this a real feast for friends and family
Provided by Good Food team
Categories Dinner, Main course
Time 3h
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 5. Season the chicken and roast for 1 hr 30 mins until the juices run clear when you cut into the leg.
- To make the pastry, sift the flour and salt into a bowl, then grate in the butter and lard. Rub the mixture with your fingers into breadcrumbs, then add 2 tbsp cold water. Continue to add cold water, 1 tbsp at a time, until the mixture binds together. Be careful not to add too much. Wrap in cling film and leave to rest while you make the filling. (Alternatively you can use ready-rolled shortcrust pastry).
- In a large, non-stick frying pan, heat the oil, then fry the bacon. Once browned, reduce the heat, add the leeks and cook until they have softened. Mix the butter and flour into a paste and add to the pan, stirring to coat the bacon and leeks. Slowly add the milk, stirring constantly to ensure the mixture doesn't get lumpy. Add the chicken stock and petit pois, cook for 2 mins, then add the mustard and remove from the heat. Once the chicken is cooked, remove from the oven, leave to rest briefly and carve the meat, discarding the skin and bones. Add this to the pan along with the parsley.
- Turn the oven up to 220C/200C fan/gas 6. Roll out two-thirds of the pastry and use to line a 25cm pie dish. Spoon your filling on top, then roll out the remaining pastry for the pie topping. Brush the edges of the pastry in the pie dish with water, then lay the top over it. Crimp and seal the edges and use any off-cuts for decoration. Brush with the beaten egg, then make an X-shaped cut in the middle for steam to escape. Bake for 45 mins until golden.
Nutrition Facts : Calories 751 calories, Fat 43 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 2.4 milligram of sodium
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