What Do You Do with Leftover Pie Dough?

Have you ever made too much dough? I have, I often do, I attribute this to my Singaporean “kiasu“, you-never-know, it-might-not-be-enough, nature. So there you have it; I always wind up with a little extra dough on my hands. Hm…I just re-read that sentence and had to laugh…a little. Ok, I’m talking about pie dough, just to set the record straight. My pecuniary affairs are such that I’d never talk about extra dough.

So, last night chubby hubby and I sat down to dinner. We had a potato, pea & bacon pie. If you can spot the deer in the photo, good for you. I have no idea what he’s doing in our kitchen. He just pops up around X’mas and stares us down the whole time, meal after meal. He disappears in spring.


We had a semi-sweet Italian white wine, which wasn’t what I was aiming for, really. The label said dry, the contents were, unfortunately, not but it did go surprisingly well with the pie.

I used the leftover dough to make a mini apple pie. I didn’t have a mini pie dish, so I used a creme brulee dish. I lined it with the pastry. I didn’t blind bake the case but you can do that if you want to. I’d aim for about 7-10 minutes. I then gently fried some apple slices in butter, added brown sugar to it and a dash of whiskey. Finally, I added some raisins and a handful of crushed organic lavender. It smelled good.

mini_apple_lavender_pieYes it was that tiny!

IMG_0336Here it is, up close…I wish you could smell the caramelized apple, whisky, lavender flavor.


When Homesick; Make Char Siew

I was born and raised in Singapore. I grew up with these national dishes, which are close to my heart:

  1. Char Siew
  2. Char Kway Teow
  3. Carrot Cake (if you’re from SG you know this ain’t no dessert.
  4. Chicken Rice
  5. & the list goes on & if it seems I’m a little focused on the dishes starting with c, I can only say it is a coincident. 🙂

So, recently, someone else who had a craving for char siew challenged me to make this at home because he didn’t want his apartment sullied . I had to air the flat for days. I made this dish in autumn, so no it was not fun running outside to allow the flat to “cool down”, but I digress.  I made or tried to make char siew. It was a lot of fun! I didn’t expect that & the result was quite satisfying too. 🙂

Round about the cauldron go;
In the pork belly fat throw.
Brown sugar, that under cold stone
Days and nights has thirty-one
Swelter'd sweetness sleeping got,
Boil thou first i' the charmed pot.



The caramelizing stage…

The Char Siew “loaf” is now ready to be sliced. Get your chopsticks ready!