Pixie Pie Recipes

Steps:

• Melt butter in a 10 inch pie plate.
• Coat berries with 1 cup sugar, set aside.
• Mix flour, baking powder, and 1 cup sugar. Stir in milk and beat well. Pour into butter and mix lightly.
• Pour berries over batter and spread evenly.
• Bake at 375 degrees for 45-60 minutes.

Steps:

• Melt butter and chocolate together over low heat or in the microwave.
• In a medium bowl, mix eggs and sugar with an electric mixer until smooth. Stir in melted chocolate mixture. Sift together the flour, baking powder, and salt . Stir dry ingredients into the egg mixture by hand until well blended. Refrigerate for at least 2 hours.
• Preheat oven to 300 degrees (150 degrees C). Grease cookie sheets.
• Shape rounded teaspoonfuls into balls and roll in confectioners' sugar. Place cookies 2 inches apart on prepared cookie sheets. Bake for 12 to 15 minutes or until firm to touch.

Steps:

• Heat the oven to 200C/fan 180C/gas mark 6.
• Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender.
• When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.
• Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins.
• Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.
• Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins.
• Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.
• Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.