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The use of the pie bird may be something you remember from your grandmother but this little guy isn't just a pretty little pie topper. The use of the pie bird is a wonderful tool that will help your pies come out even better. The hollow Le Creuset Pie Bird in Marseille blue redirects the moisture from the filling which does 2 very important things. First off this keeps moisture away from the bottom crust so it does not come out soggy. Secondly this redirecting of moisture and steam will keep your top crust in tact and helps prevent your filling from spilling over in the oven.
The Le Creuset Pie Bird is made of durable enameled stoneware the resists moisture absorption keeping it from cracking. This stoneware pie bird is oven safe up to 500°F / 260°C as well as freezer, microwave, and dishwasher safe.
Le Creuset Marseille Blue Pie Bird (PG1875-0459) Features:
To make the pastry rub the butter into the flour until the mixture resembles bread crumbs.
Mix in the ground almonds and caster sugar.
Combine the almond essence with the water and add to the pastry ingredients.
Gently press together to combine.
Chill for 1 hour.
Strain the juice from the apricots into a sauce pan keeping back a couple of tablespoons for later, place the apricots into a bowl.
Heat the juice and reduce by approximately a half.
Mix the corn flour, sugar and vanilla extract with the retained 2 tablespoons of juice and stir into the contents of the pan. Once thickened pour over the drained apricots and allow to cool.
Pre heat the oven to 180°C 350°C Gas mark 4 (Fan –assisted reduce temp by 20°).
With a little butter grease the dish inside and around the rim to prevent the sweet pastry sticking.
Cut the pastry in two halves one a little larger than the other.
Roll out the larger piece and line the dish.
Place the pie bird in the centre of the dish and add the cooled apricots and syrup mixture.
Roll out the smaller ½ pastry to a little larger than the top of the dish.
Using a pastry brush wet the top edges of the pastry in the pie dish with water.
Gently place on the pie top allowing the bird to poke through.
Trim the pastry and nip together the edges.
Brush the top of the pie with the beaten egg and milk, sprinkle over the granulated sugar and flaked almonds.
Bake for 35–40 minutes till golden.
Place chicken breasts in a pot of cold water and bring to a boil. Turn down the heat and simmer for 15 minutes, until chicken is cooked. Once cooked remove from water and allow to cool, before shredding. Keep the poaching liquid.
In a very hot pan flash fry the mushrooms in a little olive oil until golden brown.
In the same pan, sauté the leeks until they are soft, but still retain their colour.
Again in the same pan melt your butter and add your flour to make a roux. Remove pan from the heat, and slowly start adding 500ml of the poaching liquid. Return to the heat and cook, stirring continuously until the sauce starts to thicken.
Add the chicken, mushrooms, and leeks to the sauce, as well as the cream. Season well with salt and pepper and allow to simmer for a further 10 minutes.
Allow to cool completely.
Preheat oven to 200°C.
Place the cold filling into a pie dish with the pie bird in the middle. Brush the edges of the pie dish with egg so that the pastry will not stick.
On a floured surface, roll out the puff pastry, until it is big enough to cover the pie dish. Place the pastry over the pie, and cut an opening for the bird. Using a fork press down the edges. Brush the pastry with egg and place in the oven. Bake for 45 minutes or until dark golden brown.
|Name||Le Creuset Stoneware Pie Bird - Marseille Blue|
|GTIIN / UPC Code||00630870089241|
|Home or Commercial||Home|
|Manufacturer's Warranty||5 Year Limited Manufacturer Warranty|
|Country of Manufacture||China|
|Weight (in Lbs)||2|