Tag: pie

Halloween apple pie mummies

Halloween apple pie mummies

Difficulty: Easy

Time: 20 minutes plus 15 minutes baking

Serves: 2


Large cooking apple
½ pack Just-rol Puff pastry (or equivalent)
2 tbsp Raisins/sultanas
1 tbsp Sugar
1 tbsp Mixed spice
4 iced googley eyes

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Preheat your oven to 290C/180C Fan / 350F and grease two small round pie dishes.

Peel and chop the apple

Get your little one to help you peel and chop the apple into small pieces. It doesn’t matter if they are not evenly cut so this is a good way for little chefs to practice their chopping.


Prepare the pastry

Roll the pastry out until it is a few mm thick. Chop two circles out to line the bottom of your pie dishes.

Using either a pizza cutter or knife, cut strips of pastry to form the mummies bandages.


Make the pies

Line each pie dish with the pastry circles. Top with the chopped apple and raisins. Use roughly a tbsp or raisins or a small handful in each dish. Sprinkle over the sugar and mixed spice.


Lay the pastry strips over the top of each pie to resemble bandages.

Bake the pies

Pop the pies in the oven and bake for 15 minutes. They’re ready when the pastry has browned and the apples are soft.

Remove from the oven and add the eyes.

Halloween apple pie mummies

Serve with custard, cream or ice cream.


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rhubarb streusel crumble

Rhubarb streusel crumble

Difficulty: Easy
Time: 30 minutes + 40 minutes baking
Serves: 8

500g pack shortcrust pastry, thawed if frozen
750g rhubarb, trimmed, or approx 500g ready trimmed
150g blueberries (optional)
3 rounded tbsp plain flour
85g caster sugar

For the topping
85g plain flour
1 tsp ground cinnamon
50g demerara sugar
50g butter


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apple crumble ingredients

Rhubarb is in season at the moment, and while it’s not a fruit we use often I like to introduce the kids to new foods so I got some to try.

Last year we made a rhubarb crumble, so this time we tried making a rhubarb streusel crumble – a kind of cross between a pie and a crumble. It’s nice and if rhubarb isn’t your thing you could use a few cooking apples instead.


Preheat your oven to 190C/170C fan.

Create your pastry base
Get your toddler to sprinkle a little flour down to stop the pastry sticking then roll it out until it is about the thickness of a pound coin.

They might need a little help to make sure it’s evenly rolled.


Transfer the pastry to a 23cm/9 in flan or pie dish. Use a little spare dough from the edge rolled into a ball to push the pastry down into place – this is a good way of making sure small fingers don’t poke too many holes in your base! Then use a knife to trim the edges.

Prepare the rhubarb
Chop the rhubarb into 3cm/1 inch lengths – we found some of the thinner bits of rhubarb were cuttable with a blunt knife so Hannah was able to help with this bit. Once it’s all cut, put it into a large bowl.

Measure the sugar in a small bowl then add to the rhubarb along with the flour. Add the blueberries (we just threw in a few handfuls, rather than weighing them out exactly).


Mix it all together so the fruit is coated in the flour/sugar. Tip it into the pastry case, and spread it around to level it.


Make the topping
Get your toddler to weigh the flour in a small bowl, then add it to a large bowl. Do the same with the sugar. Add a teaspoon of cinnamon.

Weigh the butter, then get your toddler to cut it into small pieces before adding to your bowl.

Rub the mixture together with your fingers until it starts to resemble breadcrumbs.


Sprinkle it over the top of your rhubarb.

Bake the pie
Pop your pie in the oven for 40-45 minutes. It’s ready when the topping looks crisp and golden and the fruit is tender.

rhubarb streusel crumble

Serve it with ice cream, single cream or chilled custard.

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chicken leek and mushroom tangle pie

Chicken, leek and mushroom tangle pie

Difficulty: Medium

Time: 30 minutes + 25 minutes baking

Serves: 4-6







1 or 2 chicken breasts, cut into pieces, or some left over roast chicken
A handful of mushrooms
1 onion
1 leek, washed and trimmed
2 cloves of garlic
1 tbsp flour
1 stock cube
250ml water
1 tbsp wholegrain or Dijon mustard
2 tsp thyme
4 rashers of bacon, cut into strips (or chopped up ham)
3 tbsp crème fraiche
3 or 4 sheets of filo pastry


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It’s British Pie Week! You don’t need to ask me twice to make a pie for dinner but as we had a tasty steak pie from the butcher’s recently I thought I’d try and do something different. I normally make pies at home with left over chicken, a few veg we have lying around and top it off with puff pastry. I’d seen a recipe the hairy bikers did with a filo pastry topping instead and thought it looked good so we tried that instead and made this chicken, leek and mushroom tangle pie.


Precook your meat
If you don’t have any leftover precooked chicken, quickly chop it up your chicken breast and cook it in a pan until it’s browned. Add the bacon and cook for 5 minutes or so then set the meat aside in a dish. I’d do this step quickly before you get started as there’s not so much your toddler can help with here.



Prepare the vegetables
Get your toddler to chop up the mushrooms. This is one of the few vegetables Hannah can cut for herself as you don’t need a sharp knife (as long as you don’t mind them all being slightly different sizes!)

You can also get your toddler to peel the onion, they just might need a bit of help getting it started. Once they’ve done that, finely chop it.

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While they’re being kept busy doing all of this, chop up the leek into thin slices.

Peel the garlic, again your toddler might be able to help with this. And if you’ve got a crusher, get them to pop it inside and give it a squeeze. Hannah was fascinated by the little bits worming their way through!

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Cook the vegetables
Heat a little oil in a pan and add the onions and garlic. Fry it gently for 5 minutes until the onion is soft, but not coloured. Stir it occasionally.

Add the leek and mushrooms and cook for another minute, stirring constantly.

Make the sauce
If you trust your little one enough not to burn themselves, you could get them to do most of the following steps. Just keep a close eye on them and where they are putting their hands.

You don’t have to be too precise with your measurements here so it’s a good chance for them to get a bit of practice in.

Add the flour (1 tbsp) to your pan and cook it off for a minute.

Add the stock cube. Your little one can probably help unwrap it, and add it either into a measuring jug or straight into your vegetables. We put it into our jug and added the hot water (250ml) to it so we could watch it dissolve before pouring it in to the pan.

Add the mustard (1 tbsp) and thyme (2 tsp) and meat and give it all a stir. Once it has thickened and reduced in volume by about half remove the pan from the heat.

Add the crème fraiche (3 tbsp).

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Spoon your mixture into a pie dish.

Pre-heat your oven to 200C/180C Fan.

Make your topping
Put the filo sheets on the work surface, one on top of the other. Divide them into 9 by cutting through them with a knife (or like Hannah did, a pizza cutter).

Scrunch each piece of pastry up into a loose ball and place it on top of your pie until the whole thing is covered. Then lightly brush with a little oil.

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Cook your chicken, leek and mushroom tangle pie
Bake your pie in the oven for 20-25 minutes until the topping is brown and crispy and the filling bubbling.

chicken, leek and mushroom tangle pie

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