This recipe firstly involves a quantity of the Mad Scientist's Roasted Vegorama which has been pureed and added together with a jar of antipasto and some green stuffed olives and pureed again. This provides a tangy 'sweet and sour' mixture. Some sheets of shortcrust pastry are also required, together with a couple of fish fillets. These were simply cooked in the microwave and then cut into small cubes. The pies were cooked in some small metal pie dishes. These were lubricated with some canola spray but this turned out to be unnecessary.
The lid of the pie was created by inverting the pie tin on the pastry sheet and cutting a circle around the widest part.
The vegetables were mixed together with the cubes of fish.
The pastry circles to line the tin were made by once again inverting the tin on the pastry and then cutting a circle about 1cm out from the rim. The pie mix was placed into each tin once lined.
The 'lids' were then placed on top of the mix and pinched down by hand to seal them.
The Mad Scientist was feeling creative so cut out some pastry leaves and 'nuts' to put on top of the pastry case. The pies were brushed with some milk (but egg yolk or another substance could be used as per personal preference).
The pies were baked in a 180 degree Celcius pre-heated fan-forced oven until golden brown on top.
The Mad Scientist was immensely proud of these little beauties and they not only looked good but tasted good too! The basic principles could be applied to any pie mix.
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