5, This the Australian and British pumpkin pie.

Gramma Pie

For Crust:

 

1 1/4 cups plain (all-purpose) flour

1/2 cup (125g) butter,chopped

2 teaspoons granulated (caster) sugar

4 tablespoons chilled water

1 egg yolk, lightly beaten with 1 tablespoon milk for glazing

1. Sift the flour into a bowl and add chopped butter,using your fingertips, rub the butter into the flour for 2 minutes or until the mixture is fine and crumbly. Stir in the sugar, add almost all the water and mix to a firm dough, adding more water, if necessary.
2. Turn onto a lightly floured surface, press together for 1 minute or until smooth. Roll out the pastry until it is large enough to cover the base and side of a 9-inch (23cm) diameter pie dish, line the dish with pastry, trim away excess; crimp the edges; brush with egg glaze. Refrigerate for about 20 minutes.
3. Preheat the oven to 350*F (175*C), cut a piece of parchment (baking) paper to cover the pastry lined pie dish, spread a layer of dried beans or rice over the paper, bake for 10 minutes, remove from the oven and discard the paper and beans, return pastry to the oven for 10 minutes or until lightly golden. Cool.

Filling Ingredients:

 

2 eggs (lightly beaten)

3/4 cup packed brown sugar

2 cups (500g) pumpkin, cooked, mashed and cooled

1/3 cup cream

1 tablespoon sweet sherry

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1. Whisk the eggs and sugar in a bowl, add the cooled pumpkin, cream, sweet sherry and spices and stir to combine thoroughly, pour the mixture into the cooled pastry shell, smooth the surface with the back of a spoon, then bake for 40 minutes or until set. (If the pastry edges begin to brown to much, cover the edgeswith foil.) Allow the pie to cool to room temperature and then decorate.
2. Serve with cream or ice cream.

Serves 8.

6.   Beef Potpie

2 pounds stew beef, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1/4 cup vegetable oil
1 medium chopped peeled onion
1 clove garlic, minced
4 cups water
4 MAGGI® Instant Beef Bouillon
3/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1 1/2 cups diced potato
1 cup diced carrot
1 medium green bell pepper, seeded and chopped
1 (8-ounce) package frozen peas, thawed and drained
2 (9-inch) pie crusts

1. Lightly coat stew beef with flour. Heat oil in a large, heavy skillet over medium-high heat until a drop of water sizzles in the oil; add beef and brown, stirring frequently, about 10 minutes; transfer to paper towels to drain. Return skillet to heat.
2. Add onion and garlic, sautéing until lightly browned, 8 to 10 minutes. Carefully stir in water, bouillon cubes, salt, Worcestershire sauce and pepper. Return meat to skillet, reduce heat and simmer for about 1 1/2 hours.
3. Add potatoes, carrots and green pepper; simmer for another 20 minutes. Stir in peas.
4. Preheat oven to 450°F (230°C).
5. Line a 9-inch pie pan with one of the crusts, letting the edge drape over the side; using a slotted spoon, fill pie with beef filling. Add a little of the cooking broth to filling, if desired. Top with remaining crust, fold bottom edge up over top edge, crimp edge with a fork and cut a few small slits in top crust to allow steam to escape while cooking.
6. Bake for 10 minutes, then reduce temperature to 350°F (175°C) and bake for 30 more minutes.

Makes 8 servings.