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You are here: Home / Archives for Mustard

Cheese, Potato & Mustard Pie

October 22, 2014 · by munchiesandmunchkins · 2 Comments

I’m going through a bit of a pie phase at the moment. Mainly because I’ve recently rediscovered just how easy it is to make shortcrust pastry after a lazy year of using store bought which quite frankly is just not the same.

This is a lazy using up leftovers pie and it’s a rather thrifty one too. You could use up any leftover mash or boiled potatoes – I used half of a tin of new potatoes I had leftover from making another meal and I warmed them before running through my potato ricer. I used a chunk of cheese leftover in the fridge which was a little past it’s best but still perfectly edible and 1/2 an onion. For a twist I dolloped some wholegrain mustard throughout the pie but next time I would definitely mix it with the cheesy, oniony mash for a more well distributed flavour. As it was we had little bursts of mustard – which was lovely but I think mixed in would taste even better.

Cheese, Potato & Mustard Pie

You will need:

For the pastry:

225g plain flour
100g butter ( or a combo of butter and lard )
2tbsp of cold water
Pinch of salt

For the filling:

Some leftover potatoes mashed
About 50g of Cheddar ( or any other suitable leftover cheese) grated
1/2 an onion diced
1.5tbsp of wholegrain mustard

To glaze:

1 egg, beaten.

First make up your pastry:

Mix flour and salt in a large bowl and then rub in the butter. Add your cold water a little at arise and mix with a knife until you have a stiff dough. You may not need all the water or you may need slightly more. Wrap in cling film and chill in the fridge for about 30 mins. Remove from fridge and allow to come back to room temperature before rolling out.

* it’s worth noting I have also made the pastry in my food mixer and didn’t notice a massive difference – just a slightly heavier texture so ideal if you are in a hurry.

Whilst you are chilling/resting your pastry, prepare your filling. Mash your potatoes, grate your cheese and lightly sauté your diced onions and combine in a bowl.

Preheat oven to gas mark 5.

Split your dough into two and roll out one half quite thinly so that it covers your pie dish and the sides. ( I used a smallish pie dish which was enough to feed 4 people) You could blind bake at this point although I don’t with this type of pie. Fill your pie with your cheesy mixture and then dollop some mustard throughout the pie or you could mix the mustard into the cheesy mix first. Roll out your remaining dough and cover your filling, pressing around the edges to seal and then prick the centre of your pie with a fork to let the steam escape.

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Brush with beaten egg and bake for 25-30 minutes until golden.

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*The above photo also has a mincemeat and brown sugar apple pie in it which I will share later this week. It was incredible.

Try to leave it cool slightly before eating to avoid burning your mouth. It’s lovely served with crispy bacon, egg and beans.

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Filed Under: Budgeting, Cakes, bread and all things baking, Recipes · Tagged: cheese and potato pie, frugal, leftovers, Mustard, pie

Slow Cooker Mustard Shredded Chicken and Veg

May 28, 2014 · by munchiesandmunchkins · 6 Comments

I use my slow cooker a lot but typically for the same recipes over and over again like beef stew, spag bol and coq au vin.

I had a little think a few days ago about how really it can be used for at least 50% of the meals I cook and it frees up my hands and time for the little ones.

So this mustard chicken and veg came about. It’s more of a summery meal than a stew or casserole. I’ve made creamy mustard chicken on the hob before now and I was also inspired by a recipe for mustard chicken in the Jack Monroe book and so I kind of threw it all together and hoped for the best.

You will see that again I’m using tinned potatoes and carrots, I do this as its far better for my budget and also easier with preparation. I’ve used tinned potatoes for years now in dishes such as this – I do use fresh for some meals. I love that with the popularity of blogs like A Girl Called Jack more people are realising how much easier and of course cheaper they are.

It worked so well. We all cleared our plates including Izzy who I’m starting to realise loves dishes like this.

Mustard Chicken and Veg – Slow Cooker Style

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You will need:

3-4 chicken thighs ( you can use breasts but I prefer the flavour of thighs plus its cheaper)
400ml of chicken stock
A chunk of courgette chopped
1 tin of sliced carrots drained
1 tin of potatoes drained and chopped in half
1tbsp of flour ( I used cornflour but plain is fine)
A shake of mixed herbs -(I used a blend meant for pasta as I’d run out of fresh so it included basil/oregano)
A shake of parsley
1.5 tbsp of mustard -( I used mild French but wholegrain would be delicious)
150ml of double cream
Crushed sea salt and black pepper

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Brown your thighs

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Roll your thighs in the flour.

Add to the slow cooker along with all ingredients apart from cream. Turn your slow cooker on high for 5 hours.

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After 5 hours use a fork to shred your chicken in the pot and stir in your cream (add a little more flour if needed to thicken).

If watching the calories it would be fine with just 50ml of cream or even none at all – just not as good.

Serve with rice or just hunks of bread.

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This fed two hungry adults and one greedy toddler with leftovers. It’s also very purse friendly with the ingredients coming in at less than £4.

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Filed Under: Budgeting, Recipes, Slow Cooker · Tagged: chicken, Mustard, Slow cooker, summmerslowcooking, vegetables

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