I consider myself so honoured to have made many many great friends on my journey of blogging , some have blossomed into beautiful friendships .. others well they remain to be distant cyber friends.
 
If the truth be told it is super competitive 'out there' and many people are either not interested in helping others , maybe don't have the time and some ... well I just think they forget where they started themselves.

That is why I feel so super humbled and honoured when I find friends who embrace my ideas and take time out of their busy lives to be a part of something special ...sowing seeds of love , friendship and community in a world all about 'self'.

I cannot give enough thanks to Nina Timm of Easy Cooking from Nina's Kitchen and Elzanne Van Zyl from Klets en Kook for joining me in my first WINTER WARMERS post on THE HUMBLE POT PIE.

The next edition will be THE SOULFUL SOUP so don't miss out on guest foodies and their yummy recipes.

Pork Belly Pot Pie with Apple and Sage
- by Nina Timm

Ingredients
2,5 kg pork belly – most fat trimmed off and de-boned
2 apples – cut in big chunks
2 apples – keep for later
1 big onion – cut in big chunks
a few sprigs fresh sage or thyme ( needed for the roast)
100 ml chopped fresh sage
15 ml freshly ground coriander
salt and pepper
125 ml apple juice
30 ml honey
15 ml soy
1 roll Puff pastry
1 egg for egg wash

Method
Preheat oven to 180 C. Place the apple and onion chunks in an oven try and if you have a cooling rack that fits the roasting pan, place it on top of the apples and onions. Season the pork belly with salt, pepper and coriander and place it on top of the rack. Cover with foil and roast for 2-3 hours until the meat is fork tender. Remove the foil. Mix the soy and honey and brush the pork belly with it. Change the oven setting to “Grill” and brown the meat under the griller. Now use a fork and pull the pork into shreds and keep one side. Pour the juices from the pan into a small pot and reduce, if you do not have enough ( about 1 cup ) add some stock or apple juice. Mix the reduced pan juices with the shredded pork, add the chopped sage,peel and cut the 2 remaining apples and also add to the pork. Cool the mixture. The apple and sage cook under the pastry “lid”

Preheat oven to 200 C. When the pork has cooled down and transfer to the pot or dish your are going to bake it in. Roll out the pastry to about 2 mm thick. Cut to the size of your pan or pot. Break the egg into a cup, but before you whisk it, use some egg white to paint the edges of your dish or pot to act as glue for the pastry. ( As you can see, I did not use enough egg white and my pastry pulled away from the edges of the pot.) Place the pastry on top of the meat and crimp the edges in whatever pattern you choose. Brush with egg wash and bake until the puff pastry is golden brown and delicious. Serve with sweet green peas and roasted butternut.

To view the original recipe - CLICK HERE
You can find more fabulous recipes by NINA TIMM on www.my-easy-cooking.com





Beef, Mushroom and Red Wine Pot Pie
- by Elzanne van Zyl
Ingredients:
1 kg stewing beef
1 small to medium onion finely diced
1 garlic clove finely diced
2 sprigs thyme
3-4 sage leaves
1 – 2 sprigs rosemary
250ml red wine
300ml beef stock (keep a little extra on the side)
Puff pastry
250g button mushrooms, quartered
1 egg beaten
plain flour for dusting
olive oil
a dab of butter (for frying the onions)
1 – 2 tbsp Worcestershire sauce
sea salt and black pepper according to taste

Method:
1. Dust your beef in flour, heat some olive oil in a heavy base pot and add your beef in batches. Cook over a high heat until browned all over.
2. Remove your beef when cooked, add the butter, onions and garlic to the pot and cook over a medium heat for about 10 minutes until soft but not coloured.
3. Chop your herbs, add to your onions, cook for a couple of minutes and then add your beef back to your pot and add your wine.
4. Add the Worcestershire sauce and 300ml of stock, cover and leave to simmer over a low heat for about 1 ½ to 2 hours. (If the sauce dries just add more stock.)
5. Add your sliced mushrooms about 10 minutes before the end. Have a taste and add salt and pepper according to preference.
6. When the mix is ready spoon the filling into a pie dish (I have used old fashioned tin mugs, makes about 3 – 4 small pies) and roll out your pastry.
7. Lay your pastry over the top, press down the edges, cut off any excess and brush all over with your beaten egg.
8. Bake at 180°C until golden brown and crisp and serve.

You can find more of Elzanne's recipes on her blog Klets en Kook - www.kletsenkook.co.za






Creamy Sherry, Beef and Sweet Potato Pot Pie
- Heather de Bruin
Ingredients:
1 kg stewing beef cut into large cubes
3 large sweet potatoes cut into chunks
1 garlic clove finely chopped
2 chicken stock cubes or 1 litre home made stock /bone broth
50ML lemon juice
100ml olive oil
250ml red wine
250ml cream
Puff pastry
2 carrots cut into chunks
1 egg beaten - for egg wash
plain flour for rolling out and dusting
salt and black pepper to taste

Method:
1. Heat your olive oil in pot and add your beef which has been cut into large cubes, as well as the garlic and cook on high until browned.
2. Pour into the pot along with the browned beef 1 litre stock and/or 1 litre water with two stock cubes dissolved as well as your lemon juice.
3. Chop your carrots and sweet potato and add to your pot , cooking slowly at a low simmer until firm but getting tender.
4. Add the sherry and allow to simmer slowly until soft.
5. Add the cream about 10 minutes before you are ready to remove from the heat and reduce the liquid. By now the sweet potato should have softened and will naturally thicken up the pie filling.
6. When the pie filling is ready spoon it into a pie dish as a large pie or you can use individual sized containers such as mason jars and ceramic bowls.
7. On a floured surface roll out the Puff pastry and cut to fit the top of your chosen pie dish/dishes.  Lay your pastry over the top, press down the edges but not too far as it makes it difficult to eat. Brush the pastry all over with your egg wash.
8. Bake at 180°C until brown and flakey approximately 25 -30mins and you are ready to serve.


So there you have the most awesome pot pies to warm your bellies and feed your soul ...Bon Apetit!









 PLEASE NOTE: all this recipes were submitted by the food bloggers mentioned above with rights to use both recipes and photo's.
All content is copyrighted and express permission from the owners is required for reproduction.