Main Meal Recipes Page 2

Asparagus, Mushrooms and Pasta
Thanks to Carolyn Moncier

1/2 pound farfale pasta
1 pound asparagus, cut on the diagonal
1/2 pound mushrooms (your choice)
1/4 cup shallots
1 1/2 tablespoons butter
1/2 cup chicken stock
Salt and Pepper to taste

Boil pasta, drain and set aside.
Sauté, in butter, asparagus, mushrooms and shallots, 1-2 minutes (or until desired tenderness)
Add chicken stock and simmer 3 minutes.
Add pasta, toss and season to taste.
May add ~ pound of chicken, shrimp or scallops. Brown, boil or sauté’ as desired and toss in with the pasta.

Sausage and Potato Pie
Thanks to Shirley Miller

Shortcrust pastry pie using
6 oz plain flour
11/2 or2oz butter
11/2 or2oz lard
OR - your favorite shortcrust pastry recepie

12 oz new or Yukon gold potatoes, scrubbed and thinly sliced
I medium onion, thinly sliced
a little oil
1 lb sausage meat.

Cook the potatoes in boiling, salted water for 5 minutes and drain.
Cook onion in a little oil until medium brown.
Crumble sausage meat into cooked onion, add potatoes, and
transfer to 8” pie plate.
Top with short crust pastry, glaze with egg wash and cut steam
hole.

Bake 35 to 40 minutes at 400F.

Smoked Ham and Egg Pie
Thanks to Joan McCulloch

14 oz packet of puff or flaky pastry
12 oz of Smoked Ham (Bacon is good too)
7 Fresh Eggs
Salt and Pepper to taste

Preheat the oven to 400°F.
Roll out the pastry to fit the bottom of a standard flan dish leaving sufficient for the top.
Spray the inside of the flan dish with non stick baking spray and lay the pastry in the base and the sides.
Scatter a layer of ham on the base of the pie.
Break the eggs one at a time into a cup to ensure freshness. Pour the egg over the ham. Continue this until all the eggs have been used.
Pierce each yolk with a fork, and drag the yolk over the ham ensuring that the egg covers all of the ham. Sprinkle with salt and pepper to taste.
Lay the pastry top onto the ham and seal the edges with cold water, then crimp the edges with your fingers or a fork.
Cut small slits in the pastry top to let any steam escape while the pie is cooking. Use spare bits of pastry to make leaf decorations and stick them on the top. Brush the entire top with egg yolk.
Bake for 20 minutes or until the pastry is golden brown. Press lightly against the pastry top, if it feels firm, the pie is cooked. Allow the pie to cool a little then slide a knife round the sides to loosen. Place a plate over the top and turn the pie upside down onto the plate. Now place a fancy plate onto the pie and invert again. Your pie will now stand on its own showing the beautiful golden brown pastry.Serve warm or cold in slices and enjoy.