cash cow pie

Cash Cow had intended to make a silverbeet quiche this weekend, but as there were left overs from last night, she changed her mind and decided to turn those into a pie for lunch today. Good old Cash Cow is such a thrifty and resourceful one. Her name might be misleading, she is by no means rich, but she always gives when anyone is in need. She didn’t want to waste the left overs and told Mouse her new plan and Mouse’s first question was, “Tell me, what is the difference between a pie and quiche?”

“That is a difficult one as there are so many different ways of making a pie. The simplest dough is a short pastry and you can use the same for a quiche. I would say the main difference is that with a pie the filling is usually totally encased, while a quiche has an open top.”

“But aren’t there also single crust pies, like pumpkin pie, that don’t have a top cover?” asked Mouse. “I guess they would be the same as a quiche.”

“No, not quite. Quiches are also shallower than pies and have a dairy/egg topping.  With pies, at least when you buy them, you can be never sure what’s in them” she laughed then added, “No, honestly I love pies, but I wouldn’t touch one from a shop.”

“So what is in your one?” asked Mouse curiously. “Just last nights left-overs. We had fettucini with silverbeet and corn in a creamy gorgonzola sauce. The main spice was nutmeg. Simple! To be honest, you can put whatever you want in it.”

Mouse looked at Cash Cow’s recipe for the pie crust and realised she will somehow have to sort the recipes into a logical order. The dough is very similar to Devil’s Flatbred.


1 cup of flour. 70g cold butter, 1/2 teaspoon of salt (optional), cold water.

1 muffin tin (the recipe is for 4 to 6 muffin sized pies. To make a cake size pie double the amount)


Preheat oven to 200oC

Pour flour onto a work surface and add salt. Cut the butter into small pieces and work into the flour with your fingers. Once it is well distributed add a tablespoon of cold water and knead in quickly. Only add enough water to make a nice elastic dough. Try not to overwork it either. Let it rest in the fridge for at least half an hour.

Cash Cow had wrapped the dough in plastic and left it in the fridge over night. It got really hard, but this is due to the butter hardening again. Knead it once more and the warmth from your hands it will quickly soften it.

Divide the dough into 4 to 6 pieces and roll out thinly. Line the muffin moulds with the pieces and cut around the egdes to make them clean. Keep the cut-off dough for the lid of each pie.

Put the filling in each mould. Roll out the lids and cover each pie, pressing the sides closed. Brush with water.

Bake for 25 minutes. You might want to sprinkle some grated cheese on top in the last 10 minutes.