Burnaby Community Kitchens

serves 8 Pastry ingredients: 1 ¼ cups all-purpose flour 1 Tbsp granulated sugar ¼ tsp salt ½ cup cold butter, cubed 4 tsp ice cold water 1 Tbsp lemon juice Optional: 1 tablespoon beaten egg or cream 1 tsp coarse sugar Filling ingredients: ½ cup granulated sugar 3 Tbsp all-purpose flour or tapioca flour ½ tsp ground cinnamon 6-8 peaches Directions: To make the pastry, whirl flour with granulated sugar and salt in a food processor.  Add butter.   Pulse until crumbs form.  With the motor running, add ice water and lemon juice.  Continue whirling just until dough comes together into a rough clump.  Do not overwork the dough to avoid toughness.  (Alternately, combine the dry pastry ingredients in a bowl, and use a pastry blender to cut the butter into the dry ingredients until it has a sand-like texture.  Add water and lemon juice, and gently mix by hand until dough forms a rough clump.  Do not knead!) Flatten the dough into a disk ...

yield: one 9” double crust or two pie shells Ingredients Equipment 2 cups all-purpose flour large bowl and small bowl ¾ teaspoon salt pastry blender (or two knives, or food processor) 1 cup shortening/butter pie pan 1 egg rolling pin 2 tablespoons cold water measuring cup 1 tablespoon white vinegar fork Combine flour and salt in mixing bowl.  Cut room temperature shortening (or butter) into flour with pastry blender until mixture is uniform and shortening resembles small peas. Beat egg, water and vinegar together to blend in another bowl.  Pour all of this liquid mixture evenly over flour mixture.  Stir with a fork until the mixture is moistened. Divide dough in half and shape each into a ball.  Flatten each into a circle about 4” thick. Wrap in plastic, and chill dough 15 minutes for easier rolling. Dust rolling pin and work surface lightly with flour.  Roll dough to a uniform thickness i...

yield: 2 pies This is a Fall favourite that is easy to make. Ingredients: 2 cups cooked pumpkin 2/3 cup firmly packed brown sugar 2 teaspoons cinnamon ¾ teaspoon nutmeg 2-3 large eggs 2 cups milk or heavy cream 2 pre-made pie shells/crusts Directions: Preheat oven to 425° F. Put first six ingredients into a large bowl.  Combine well. Pour pumpkin mixture (custard) into your pie shells. Put into oven and bake for 15 minutes at 425° F.  Turn heat down to 350° F and bake for another 45 minutes. Enjoy! Variations: Pour pumpkin mixture into a baking pan and don’t use a crust.  Bake as directed.  This will make a nice pumpkin custard. It’s easiest to use canned pumpkin,  however, you can take advantage of the fresh pumpkin and squash available in the Fall. Simply cook some fresh pumpkin and/or squash and mash it for this recipe. To make little pumpkin tarts, pour the pumpkin mixture into 40 pre-made tart shells and place onto a baking sheet.  Bake at ...

serves 12 These high-fiber individual pot pies make the perfect snack, or pair them with a green salad for lunch or dinner. Make a batch and freeze them for later, then just pop them into a preheated oven - no parbaking or defrosting required.   INGREDIENTS Dough 1 large egg 3 cups whole-wheat pastry flour, plus more for the work surface 10 Tbsp cold unsalted butter, cut into small pieces 3 Tbsp grated Parmesan 1 Tbsp apple cider vinegar Kosher salt and freshly ground black pepper Filling 2 Tbsp olive oil ½ medium onion, chopped 2 stalks celery, chopped 1 tsp chopped fresh thyme ½ lb(s) white mushrooms, sliced Kosher salt and freshly ground black pepper 4 Tbsp whole-wheat pastry flour 2 cups low-sodium chicken broth 1 cup frozen peas and carrots, thawed ⅓ cup reduced-fat sour cream 1 cup shredded rotisserie chicken, skin and bones discarded ½ cup loosely-packed fresh parsley leaves, chopped 1 large egg, lightly beaten DIRECTIONS Dough 1. Whisk the egg with 3 tablespoons cold water ...

  yield: 24 Filling Ingredients: 3 lb. ground beef 8 large onions 1 tablespoon paprika Salt and pepper to taste 1 can of black olives, pitted and sliced 6 hardboiled eggs, sliced into four pieces each Dough ingredients:   4 cups flour 1 tablespoon baking powder (magic powder) 1 tablespoon salt ¼ lb. Crisco shortening 1 cup hot milk Directions: Prepare the meat filling one day ahead so it can be chilled completely.   Fry the ground beef with the onions, paprika, salt and pepper.  Cool down and chill mixture in the refrigerator. For the dough, put the flour in a large bowl.   Add baking powder, salt and shortening.  Mix well and work the Crisco all together with the flour. Add the hot milk and mix everything until it’s not sticky. Leave dough to rest for 10 minutes. Preheat oven to 375° F. Roll out dough on a floured surface.  Cut dough into circles using the edge of a cup or glass.   Put cold meat filling into the centr...

yield: 8 Filling ingredients: 4 large apples ¼ cup sugar 2 Tbsp all-purpose flour ½ tsp lemon juice ¼ tsp cinnamon Pinch of ground nutmeg Pinch of salt Pastry ingredients: 2 ½ cups all-purpose flour 2 Tbsp granulated sugar ½ tsp salt ¾ cup cold butter, cubed ¾ cup ice water 1 egg for egg wash Cream cheese icing ingredients: 1 cup icing sugar ¼ cream cheese, softened 2 tsp lemon juice 1 tsp water Directions for apple filling: Chop apple into small pieces and mix with other filling ingredients. Directions for pastry: In bowl, mix together flour, sugar and salt.  Using pastry blender or two knives, cut in butter until mixture is in large crumbs.  Drizzle with water, tossing with fork until dough comes together; add up to 2 Tbsp more water if needed.  Divide in half and shape into disks.  Wrap each in plastic wrap; chill in fridge for about 30 minutes. On a lightly floured surface, roll out each disk into 18 x 8 inch rectangle.  Let rest for 5 minutes....