"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Click Here to Login
Thread Tools Display Modes
Old 10-24-2007, 04:45 PM   #1
Executive Chef
miniman's Avatar
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
ISO help with pie

I made a chicken apricot pie using filo pastry today. It was really tasty and generally worked well except the filling was really loose, making it hard to serve and eat.

The filling is minced chicken (I used turkey) and onion cooked together, add chopped dried apricot, chopped almonds and soaked bulgar wheat. Cook for 2 minutes and add yoghurt, herbs & spices off the heat.

This then put into the pie.

I was thinking of adding a beaten egg to hold it together but was wondering if some of the wise heads on the forum have got any better ideas.



miniman is offline   Reply With Quote
Old 10-24-2007, 05:21 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,295
Soak the bulgar less so it absorbs more of the liquid in the pie.

Drain the yogurt to make it thicker before adding it to the pie.

Do both.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 10:45 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.