Winnipeg Free Press - PRINT EDITION
Posted: 05/31/2014 2:04 AM | Comments: 0
So where does the word "pie" come from?
As per the Oxford Companion to Food, "The derivation of the word may be from magpie, shortened to pie." The magpie is a bird that likes to collect a variety of things, and the feature of early pies was that they contained a variety of ingredients. Meats, fruits, spices and herbs.
The technique of enclosing meat inside a sort of pastry made from flour and oil has its origins in ancient Rome, but it was in northern Europe -- where the use of lard and butter to make a pastry shell that could be rolled out and moulded -- led to the pies that we know today.
310 ml (11/4 cups) all purpose flour
2.5 ml (1/2 tsp) salt
2.5 ml (1/2 tsp) dry mustard
7.5 ml (11/2 tsp) sugar
125 ml (1/4 lb) cold butter cut into cubes
125 ml (1/2 cup) cold water
30 ml (2 tbsp) cider vinegar
1. Combine flour, salt, mustard and sugar. Cut butter into flour to resemble coarse bread crumbs.
2. Combine water and vinegar. Slowly add to form dough. Do not over work.
3. Rest for 1 hour.
4. Roll out and line 25-cm (10-in) pie pan. Pre bake for 20 minutes at 220 C (425 F).
500 ml (2 cups) fresh ricotta
125 ml (1/2 cup) milk
80 ml (1/3 cup) honey
5 (1 tsp) fresh thyme
1 ml (1/4 tsp) salt
1 ml (1/4 tsp) fresh ground pepper
1. Combine cheese, milk, honey, thyme, salt and pepper.
2. Add eggs one at a time until blended.
3. Pour into crust and bake at 175 C (350 F) for 35-40 minutes.
Serve at room temperature.
Republished from the Winnipeg Free Press print edition May 31, 2014 D14
Have you found an error, or know of something we’ve missed in one of our stories? Please use the form below and let us know.
Having problems with the form?Contact Us Directly
Maple Lodge Farms launches probe
Third party audit coming for Memorial food
A few dishes stand out at downtown fixture, but many others fall far short of excellence
From the venue to the menu, how to save on wedding food
Freshness, not thickness, matters when buying asparagus
Maple syrup producers anxious for warm days
How to read maple syrup labels
Television chef Jacques Pepin recovering from minor stroke
Memorial University reviews food complaints
Want to know how to brew the perfect cup of tea? Leaf it to readers
Cooking up coffee
AP investigation: Are slaves catching the fish you buy?
AP Investigation: Slavery taints global supply of seafood
Toast the end of 'Mad Men' with the era's classic cocktails
3 organic food companies recall products over listeria fears
Food scene brings more flavour to surf town
Fill plate with leafy greens for nutrient boost
Greens delicious in salads or used as wrap
Thinking of Easter
Beer and wine events spring up