pie
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts

[Recipe] Apple Pies Using Airfryer


If you have too many apples in the fridge and an airfryer at home, this is the perfect recipe for you. 

That was what happened to me one day, so out came this recipe. I love how having the airfryer means that I did not have to add a single drop of oil to cook the apple pies, yet they came out all nice, fluffy and crispy.

Try this recipe too and have fun! If you have any other favourite puff pastry recipes too, let me know in the Comments below :)

Apple Pies Using Airfryer
Yields 20 pieces

Ingredients
(A)
40g butter
4 apples, sliced & diced (see below)
55g white sugar
25g brown sugar
2 tsp cinnamon
1/4 tsp salt

(B)
3 large sheets of frozen puff pastry
1 egg, beaten

Directions

1) Heat butter over a boiling pan until the butter bubbles.

2) Put remaining ingredients of (A) into the pan. Cook over medium fire and constantly stir for 10 min until the apples become soft.

3) Cool the apple mixture.

4) Meanwhile, preheat airfryer at 180 degrees for 5 min.

5) Remove frozen puff pastries from freezer. Thaw for 15 min. 

Tips: Thawing time can be reduced if the puff pastry is placed on top of the warmed-up airfryer.

6) When puff pastries are slightly softened, run a knife to cut into 9 smaller squares. Apply a layer of egg wash around the sides of each square. The egg wash helps to seal the sides later.

7)  Add a spoonful of apple onto the middle of the puff pastry square.

8) Fold down the top half of the square so it becomes a rectangle. Using the back of a fork, push down the edges to seal the apple into the puff pastry. Poke a few holes at the top to enable steam to be released. Brush a thin & even layer of egg wash on the top, bottom and sides of the uncooked apple pie.

9) Repeat for the remaining apple pies. Store in fridge on parchment paper if not yet ready to airfry.

10) Place 4 apple pies in the basket. Bake in airfryer at 180 degrees for 8 min.

11) Turn the apple pies with bottom face-up. Continue to bake in airfryer at 200 degrees for 3 min. The whole apple pie would now be golden brown all over. You are now ready to serve!
  
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Leftover Mooncake Paste: Let's Make Lotus Pancake Pie Using Airfryer


Like some of you readers, I've been on a mooncake baking craze the last month. Inevitably, no many how many mooncakes we made, there was still some mooncake paste leftover. Haha I shall not confess that I had some miscalculation in ingredients in my earlier mooncake baking stints, but shall tell you that I purposely kept some paste to experiment with using the airfryer (Haha!). So yup, I came up with a pancake pie with lotus fillings.

The pancake pie skin was crunchy and buttery. Together with the lotus fillings, it was indeed quite a nice combination. The family mentioned that it was a nice twist to the usual mooncakes actually! Too bad I didn't have red bean paste, but I believe this would turn out perfect with red bean too.

How do you usually use up your leftover mooncake paste? I would love to hear from you. But if you haven't come up with something yourself, have fun with my recipe! :) 


Pancake Pie Using Mooncake Paste
12 pieces

Ingredients

Pancake/ pie skin
60g plain flour  
60g cake flour (if no cake flour, just ignore this and use 120g plain flour in total)
60g cold unsalted butter
20g icing sugar
1 egg yolk

Filling
100g of mooncake paste


Directions
1. Sieve the flour and sugar together.

2. Place all the ingredients, except the egg yolk, in a cold mixing bowl. Keep the ingredients in the fridge for 15 minutes. 


3. Using the rubbing-in method, use the tips of your fingers to combine all the ingredients, except the egg yolk, into bread crumb form.

Tip: The key point here is to keep the batter cold. I liked using plastic gloves so as to keep my fingers clean and reduce the amount of heat transferred to the batter.
Didn't really get the breadcrumb texture today as it was warm and the butter melted very quickly.
But if you manage to keep this cold, you will get it.

4. Add in the egg yolk to gently knead the bread-crumb like mixture together into a big lump.  

5. Divide the dough into 2 equal portions of about 100g each. Place the dough in a bowl, cover with cling wrap and rest in the fridge for about 30 min.  

6. Meanwhile, preheat the airfryer at 160 degrees for 3 min.

7. After 30 min, roll out one of the dough balls using a rolling pin between two non-stick baking sheets.
The pastry sheet will be around 20cm X 10cm large.

8. Using 50g of mooncake paste, spread it across 1 side of the pastry skin. Leave some margin space all around. 

9. Fold the top and bottom together; and then the left and right sides. This seals in the mooncake paste.

10. Flip over to reveal a nice rectangle.

11. Slice into 6 pieces.
This is how the side looks.

12. Lightly coat a plate with butter to prevent sticking while baking, and place the pancake pies on the plate. Bake in airfryer at 160 degrees for 10 min. The top will become golden brown.

13. Flip the pancake/ pie to the other side. Continue to bake in airfryer at 160 degrees for 4 to 6 min till also golden brown. 

14. Repeat the steps for the other set of dough skin and remaining 50g of mooncake paste. Enjoy!



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Pecan Pie Using Airfryer



My husband had been asking me to make pecan pie for him, ever since he had a yummy store-bought one a few months back, so this post is for him :) Since I have already tried a savory pie (see spinach quiche post), I was up for the challenge and decided to try making a pecan pie this time.

Recipe
Tart shell
If you are making your own, you can refer to my recipe here.

Pecan pie fillings
Yield: One 6 inch pie

Ingredients
80g butter (at room temperature/ melting)
140g brown sugar (feel free to reduce by 20%)
35g white castor sugar (feel free to reduce by 20%)
2 large eggs
1 tbs milk
1 tsp vanilla extract
10g flour
1 cup pecan halves

Directions
1. Preheat the airfryer at 150 degrees, 10 min.
2. In a large mixing bwl, mix the melted butter with both sugars.

3. Add in the eggs and beat till foamy.

4. Next, add in the milk, vanilla extract and flour. Constantly scrap the bottom of the bowl to mix well, until you no longer feel any grains of sugar in the mixture.


5. Stir in the pecan halves until they are well-coated.

6. Pour the mixture into the pie crust. Arrange the pecan halves in a nice pattern.

7. Bake in airfryer for 150 degrees for 22 min, and then 140 degrees for another 13 min.


8. Check for doneness by shaking the pan slightly. The pie should be firm, with only a slight jiggle in the centre. The nuts will also appear browned and the filling is rising. It will set and sink as the filling cools. You are now ready to serve!

I know this looks a little black. I will need to work on the aesthetics the next time!
(Note: This recipe is based on a reduced timing, so yours should not turn out as dark as mine.)

Looks black but tastes great. Certainly not burnt :)
The crust was super crispy and fresh too!

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Spinach Quiche Using Airfryer



The Good Friday/ Easter long weekend meant that it would be a good time for more food experiments and I decided to do a savory quiche this time - I just had too many cakes and cookies recently. 

To be honest, I was quite skeptical as I heard from friends that making the pastry crust from scratch was tricky. Common woes include soggy crust or under/overbaking. Also, I haven't come across a quiche recipe for the airfryer, so I wasn't sure if that was possible. Nevertheless, I was up for the challenge.

After doing some research (and using some gut feel), I was successful and pretty happy with the end results. Read on for the recipe and some tips. Enjoy! :)

Recipe
Yield: two 5" pies

Crust
Ingredients
80g top flour (use low-protein flour to get nice fluffy crust)
40g cold unsalted butter
1/8 -1/4 tsp salt
1/4 tsp fine sugar
2 - 3 tsp cold water (start with 2 tsp, and add more if needed)

 Directions
1. Preheat the airfryer at 160 degrees, 5 min.

2. Sieve the flour, so that air can get in. This keeps the crust nice and fluffy.

3. Place all the ingredients, except the cold water, in a cold mixing bowl. Keep the ingredients in the fridge for 15 minutes.

4. Using the rubbing-in method, combine all the ingredients, except the water, into bread crumb form.

Tip: The key point here is to keep the batter cold.

My nails were manicured and I didn't want any colours to get into the dough (ok that's probably psychological), so I wore plastic gloves instead. Turned out to be a great idea - my hands were clean, and more importantly, less heat could be transferred to the dough mixture.


5. Add in cold water to bind the bread-crumb like mixture together into a big lump. Divide the dough into 2 equal portions, about 60g each. Cover and place the dough in the fridge for about 30 min. You can use this time to prepare the quiche's ingredients.
6. After 30 min, roll out the dough between two non-stick baking sheets into a thin crust slightly larger than the pie pan.

7. With the dough still on the baking sheet, put it at the base of the bowl/ pie pan and shape it properly. Remove the spare dough at the edges so that it looks neater.

Tip: The best material to use is glass, as the heat can be more evenly-distributed.

Pardon my use of this bowl. It's hard finding pie dishes that fit the small air fryer!



8. Poke the base with a fork to create some ventilation holes. Brush with some beaten egg yolk (you will need beaten egg later) to lock the moisutre in and bake in the air fryer at 160 degrees 8 min. Set aside.
Spinach Filling
Ingredients
2 eggs
50g fresh milk
A dash of pepper to taste
1/2 tsp chopped garlic
40g baby spinach leaves (note: this is different from Chinese spinach)
Some mozzarella and cheddar cheese, shredded
(Feel free to add any other fillings you may have in your kitchen - button mushrooms, onions, bell peppers etc are good bets)

 Directions
1. Mix egg, milk, pepper and garlic. Set aside.

2. Wash and drain spinach leaves. Cut into thin strips. Squeeze out excess juice.

3. Put the mixture from #1 and the spinach into the pie!
4. You are ready to put it into the air fryer. Bake at 170 degrees for 10 min.
Tip: I made a mistake - don't add in the cheese yet or it will be burnt too quickly.

5. When the 10 min is up, sprinkle shredded mozzarella and cheddar cheese over the top. Airfry at 160 degrees for 4 min. This should yield a nice golden brown cheesy surface.

6. You are now ready to serve! :)




Just for learning, here is the difference - the left one had the cheese placed earlier first and the right had the cheese added later. The left one was too chao-da for my liking and the spinach was already burnt.




Update (18 April 2015):
A fellow airfryer enthusiast has since tried my recipe and made a salmon quiche. She used smoked salmon from NTUC, Fassler brand. It was so yummy that her girls conquered it right after it was ready - and it was her first try. Lovely!
Let me know if you have tried my recipes too!

Credits: Evelyn Lim from Singapore


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