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	<title>leannes.cooking &#187; Pies &amp; Quiches</title>
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		<title>Pumpkin &amp; Beef Cottage Pie</title>
		<link>/?p=2770</link>
		<comments>/?p=2770#comments</comments>
		<pubDate>Fri, 14 Aug 2020 06:01:23 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[ground beef]]></category>
		<category><![CDATA[mince]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[quick and easy]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2770</guid>
		<description><![CDATA[This is real &#8220;lockdown&#8221; comfort food &#8211; economical and easy to make this will serve a large family or eat some now and freeze some for later. You can substitute vegetables for what you have on hand, for example, if you don&#8217;t have pumpkin just substitute with potatoes, swedes, parsnips or a mixture of whatever &#8230; <a href="/?p=2770" class="more-link">Continue reading <span class="screen-reader-text">Pumpkin &#038; Beef Cottage Pie</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Cheesy Cauliflower Cake</title>
		<link>/?p=2734</link>
		<comments>/?p=2734#comments</comments>
		<pubDate>Mon, 03 Feb 2020 04:43:08 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cauliflower]]></category>
		<category><![CDATA[cheese dishes]]></category>
		<category><![CDATA[crustless quiche]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2734</guid>
		<description><![CDATA[I had a great season for growing cauliflowers so wanted to try something a bit different. This is a great lunch dish served with your favourite chutney or relish and salad, or a great side with fish, meat or anything barbecued. I&#8217;ve used fresh basil and rosemary from my garden, but you can substitute your &#8230; <a href="/?p=2734" class="more-link">Continue reading <span class="screen-reader-text">Cheesy Cauliflower Cake</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2734</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Chicken &amp; Leek Potato Top Pielets</title>
		<link>/?p=2702</link>
		<comments>/?p=2702#comments</comments>
		<pubDate>Thu, 11 Apr 2019 05:47:03 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[chicken leek potato top pies]]></category>
		<category><![CDATA[party nibbles]]></category>
		<category><![CDATA[pielets]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2702</guid>
		<description><![CDATA[This recipe is simple to prepare, yet impressive party finger food. I used ready rolled pastry, but you could certainly make your own pastry or roll your own ready-made pastry. It also makes enough for 24 savouries as well as one pie (6 servings) which I partially cooked, cooled and froze for later. I piped &#8230; <a href="/?p=2702" class="more-link">Continue reading <span class="screen-reader-text">Chicken &#038; Leek Potato Top Pielets</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2702</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Beef Crust Leek &amp; Mushroom Pies</title>
		<link>/?p=2444</link>
		<comments>/?p=2444#comments</comments>
		<pubDate>Thu, 29 Dec 2016 00:34:12 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Party Nibbles]]></category>
		<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[beef crust pies]]></category>
		<category><![CDATA[leek]]></category>
		<category><![CDATA[lunch dishes]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[party nibbles]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2444</guid>
		<description><![CDATA[I used a 12 and a 6 muffin pan to make small party snack size pies and larger single serving pies which are perfect for a starter or lunch with salad. Miso paste is a healthy alternative to other seasoning options but can be substituted with Oxo cubes or something similar. Use gluten-free bread crumbs &#8230; <a href="/?p=2444" class="more-link">Continue reading <span class="screen-reader-text">Beef Crust Leek &#038; Mushroom Pies</span></a>]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Pumpkin, Bacon &amp; Mushroom &#8220;Pie&#8221;</title>
		<link>/?p=2381</link>
		<comments>/?p=2381#comments</comments>
		<pubDate>Fri, 05 Aug 2016 03:46:06 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[light meals]]></category>
		<category><![CDATA[oven-baked]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[pumpkin bacon mushroom pie]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2381</guid>
		<description><![CDATA[Not strictly a pie because I&#8217;ve used a mashed pumpkin mixture for the base &#8230; a healthier version of a pie! Fresh herbs are important in this recipe, but parsley and fennel can be substituted for any herbs of your choice. This dish can be made the day before and reheated. It is easier to &#8230; <a href="/?p=2381" class="more-link">Continue reading <span class="screen-reader-text">Pumpkin, Bacon &#038; Mushroom &#8220;Pie&#8221;</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=2381</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Pork Feijoado Filo Pies</title>
		<link>/?p=1816</link>
		<comments>/?p=1816#comments</comments>
		<pubDate>Fri, 06 Nov 2015 02:47:31 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[black beans]]></category>
		<category><![CDATA[Brazilian dishes]]></category>
		<category><![CDATA[chorizo]]></category>
		<category><![CDATA[feijoado]]></category>
		<category><![CDATA[filo]]></category>
		<category><![CDATA[pork pies]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1816</guid>
		<description><![CDATA[Feijoado (fey-jwah-duh) translates to &#8220;beans&#8221; in Portuguese and in Brazil a feijoado is a casserole or stew using pork (often together with other meats), spicy sausage and black beans, so this is my take on a traditional Brazilian casserole, turned into a pie using filo &#8211; full of flavour, hearty and easy to make. Don&#8217;t be put &#8230; <a href="/?p=1816" class="more-link">Continue reading <span class="screen-reader-text">Pork Feijoado Filo Pies</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1816</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Celeriac, Broccoli, Mushroom &amp; Camembert Pie</title>
		<link>/?p=1424</link>
		<comments>/?p=1424#comments</comments>
		<pubDate>Sun, 06 Sep 2015 04:24:21 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[celeriac broccoli mushroom camembert pie]]></category>
		<category><![CDATA[celeriac pastry]]></category>
		<category><![CDATA[healthy meals]]></category>
		<category><![CDATA[vegetable pies]]></category>
		<category><![CDATA[vegetarian main course]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1424</guid>
		<description><![CDATA[This pie has it all, from the wonderful wholemeal celeriac pastry to the delicious, healthy vegetable filling. Because celeriac is used in the pastry and the pie filling, it is the dominant flavour of the pie, so perfect for celery lovers. The celeriac I used was 850 grams, so once it has been peeled it &#8230; <a href="/?p=1424" class="more-link">Continue reading <span class="screen-reader-text">Celeriac, Broccoli, Mushroom &#038; Camembert Pie</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1424</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beetroot &amp; Feta Galette with Wholemeal Carrot Pastry</title>
		<link>/?p=1253</link>
		<comments>/?p=1253#comments</comments>
		<pubDate>Sun, 23 Aug 2015 01:00:58 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beetroot feta galette]]></category>
		<category><![CDATA[healthy meals]]></category>
		<category><![CDATA[quiche]]></category>
		<category><![CDATA[vegetable pies]]></category>
		<category><![CDATA[vegetarian pie]]></category>
		<category><![CDATA[wholemeal carrot pastry]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1253</guid>
		<description><![CDATA[This galette is delicious and healthy and features caramelised onions teamed up with beetroot and feta in a delicious wholemeal, carrot pastry. Galette is a term used in French cuisine to designate various types of flat round or free form crusty cake or pastry usually with a savoury filling. Making a galette style pie is actually &#8230; <a href="/?p=1253" class="more-link">Continue reading <span class="screen-reader-text">Beetroot &#038; Feta Galette with Wholemeal Carrot Pastry</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=1253</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Smoked Chicken and Mushroom &#8220;Cottage Pie&#8221;</title>
		<link>/?p=872</link>
		<comments>/?p=872#comments</comments>
		<pubDate>Fri, 17 Jul 2015 20:16:21 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=872</guid>
		<description><![CDATA[In New Zealand we make it with beef mince and call it Cottage Pie, but the traditional English dish is made with lamb or mutton and called Shepherd&#8217;s Pie, so this is my twist on convention and regardless of what you call it, a cottage pie is basically a casserole with a layer of cooked meat and vegetables, topped &#8230; <a href="/?p=872" class="more-link">Continue reading <span class="screen-reader-text">Smoked Chicken and Mushroom &#8220;Cottage Pie&#8221;</span></a>]]></description>
		<wfw:commentRss>/?feed=rss2&#038;p=872</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lotus Root, Bok Choy &amp; Shitake Rice Pie</title>
		<link>/?p=762</link>
		<comments>/?p=762#comments</comments>
		<pubDate>Tue, 07 Jul 2015 05:50:03 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Make in the Microwave]]></category>
		<category><![CDATA[Pies & Quiches]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[bok choy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[lotus root]]></category>
		<category><![CDATA[rice pies]]></category>
		<category><![CDATA[shitake mushrooms]]></category>
		<category><![CDATA[vegetarian dishes]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=762</guid>
		<description><![CDATA[I recently had a lotus root dish in a Chinese restaurant in Auckland for the first time and loved it, so managed to buy it frozen from an Asian grocery store to create this dish. It is crunchy (even when cooked), delicate flavoured &#8211;  an edible root of the aquatic lotus plant. It is low in &#8230; <a href="/?p=762" class="more-link">Continue reading <span class="screen-reader-text">Lotus Root, Bok Choy &#038; Shitake Rice Pie</span></a>]]></description>
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