Four delicious pies to try this month

Four delicious pies to try this month


Posted 12th February


With the British Pie Awards approaching (7th March), this seems like the ideal time to get baking and make your own delicious pies

We have four delicious recipes, courtesy of the British Pie Awards, for you to try here.

Tottie’s Steak & Stilton Pie (serves 6-8)

You will need

1.2 kg chuck steak , and/or brisket
3 heaped tabelspoons plain flour
Olive oil
2 red onions
2 carrots
4 sticks of celery
4 fresh bay leaves
400g potatoes
400 ml red wine
1.2 litres organic beef stock
100g Stilton
1 large free-range egg

For the pastry

400g plain flour, plus extra for dusting
200 g salted butter, (cold)
4 sprigs of fresh rosemary
½ a bunch of fresh thyme, (15g)
½ a bunch of fresh oregano, (15g

Directions

1 For the filling, slice the beef into 2.5cm chunks, then toss with the flour and a pinch of sea salt and black pepper.

2 Drizzle 2 tablespoons of oil into a large pan over a medium heat, add the beef and brown all over, then remove to a plate, leaving the pan on the heat.

3 Peel and roughly chop the onion, and trim and finely chop the carrots and celery. Add to the pan with the bay and cook for 5 minutes, or until starting to soften, adding a splash of water, if needed, then remove to the plate with the meat. Meanwhile, peel and chop the the potatoes into 1cm cubes.

4 Pour the wine into the pan, leave to bubble away and reduce by half, then add the cooked meat and veg back to the pan with the potato.

5 Pour in the beef stock, bring to the boil, then reduce to medium-low and simmer for 2 hours 30 minutes, or until the meat is tender, adding splashes of water to loosen, if needed.

6 For the pastry, put the flour and cubed butter into a food processor with a good pinch of sea salt, then pulse until just combined.

7 Pick and roughly chop the herb leaves, then add to the food processor along with 100ml of ice-cold water and pulse again until it forms a rough dough. Wrap in clingfilm and put in the fridge to chill for at least 30 minutes.

8 Once cooked, season the filling to taste and leave aside to cool.

9 Preheat the oven to 170ºC/325ºF/gas 3 and lightly oil a 20cm loose-bottomed round cake tin.

10 Cut off two-thirds of the pastry and roll out on a clean flour-dusted surface to 2mm thick. Loosely roll the pastry around your rolling pin and unroll it over the cake tin, gently easing it into the shape of the tin. Patch up any holes and trim the edges neatly.

11 Spoon two-thirds of the cooled filling into the pastry-lined tin (freeze the rest and serve as you would a stew on another day) and crumble the Stilton on top. Brush the edges of the pastry with beaten egg.

12 Roll out the remaining pastry so it’s slightly bigger than the tin, top the pie, crimping the edges to seal, then make a small incision in the centre for the steam to escape.

13 Use any spare pastry to decorate the pie, if you like. Eggwash the top of the pie, then bake at the bottom of the oven for 45 minutes to 1 hour, or until the pastry is golden and the pie is piping hot.

14 Leave to stand for 30 minutes, then serve up – delicious with mash and steamed greens.

Recipe courtesy of Camilleri Kitchen and British Pie Awards

Chicken, Gammon & Mushroom Pie (Makes 10 x 300g pies)

Directions

For the pastry

400g plain flour
150g butter
50g suet
1tsp salt
1 egg (beaten for egg wash)

For the filling

500g diced British Chicken Breast
500g gammon steak, diced
1 large chopped onion
A handful of button mushrooms
2 cloves garlic, finely chopped
1 tbsp cornflour
3 pints chicken stock
250mls double cream
2 tbsp vegetable oil
Salt and pepper

Directions

1 Combine flour, butter and salt in a bowl with 150ml of cold water.

2 Work together on a lightly floured surface until it forms a dough.

3 Roll the dough out until around 0.5cm thick and line your pie dish (approx. 30cm x 20cm x 5cm deep)

4 Place in the fridge for around 15 minutes.

5 Roll out the rest of the pastry for the pie lid.

6 Heat vegetable oil in a large pan and brown the diced chicken (around 5 minutes).

7 Add the onion, mushrooms and garlic and continue to cook for 5 minutes.

8 When the vegetables have softened, add the stock, cornflour and seasoning, followed by the gammon meat.

9 Cover and simmer gently for 2–3 hours.

10 Check the seasoning levels and add more to desired taste.

11 Leave until cool enough to handle.

12 Spoon the filling into the pastry lined dish. Brush the edges of the pastry with water and place the pastry lid on top and crimp.

13 Brush with an egg wash. Heat the oven to 200°C /180°C fan oven/gas 6 and bake for 40–45 minutes until golden.

Recipe courtesy of Nice Pie and the British Pie Awards

Norfolk Chicken Plough Pudding

You will need

500g Chicken thigh diced
500g Chicken breast diced
150g Smoked bacon lardons
1 Onion peeled and diced
2 Leeks finely sliced
2 Sticks celery finely diced
2 Carrots peeled and finely diced
250ml White wine
900ml Chicken stock
250ml Double cream
50g Plain flour
1 Teaspoon English mustard
1 Dessert spoon crushed garlic
20g Fresh tarragon
10g Fresh sage
10g Fresh flat leaf parsley
Salt and pepper
500g Sausage meat

For the pastry

300g Self raising flour
150g Shredded beef suet
200ml Warm water
Salt and pepper
1 Teaspoon dried sage

Directions

1 Brown the chicken and bacon in a heavy bottomed pan. Remove from the pan and set aside.

2 Add onions and brown them, then add the leeks, carrots, celery and garlic and sweat for 5 minutes.

3 Add flour and cook for 2-3 minutes, add the white wine and reduce.

4 Add the chicken stock and herbs, return the chicken back to the pan and reduce the liquid until it coats the chicken.

5 Add teaspoon of mustard and double cream, stir in and season. Remove from the heat and allow to cool. This is best left in fridge and used next day, allowing the mix can be left to set.

6 Sieve the flour and salt together in a mixing bowl. Mix in the suet and sage.

7 Mix in warm water to form a firm, sticky dough.

8 Cover and rest for 20 minutes.

9 Roll out the pastry on a floured surface to around ½ inch thick.

10 When lining the pudding basin, make sure the basin is well buttered.

11 Line the basin with the pasty, making sure to leave ½ inch hanging over the edge.

12 Line the pastry with the sausage meat, then add the chicken filling and fold over the edge for the lid to sit on.

13 Brush with an egg wash before topping with a circle of pastry for the lid.

14 Cover with buttered and folded foil. The pudding can now be cooked in a steamer or a colander inside a large saucepan for 2 hours.

15 When cooked, remove pudding from the steamer and rest for 10–15 minutes before turning out of the bowl.

Recipe courtesy of Great Walshingham Barn Cafe and British Pie Awards

Sweet Potato, Fennel & Goat Cheese Pie (10 x 300g pies)

You will need

For the Pastry

400g plain flour
190g butter
5g salt
135 g iced water

For the filling

1.5L milk
1tsp fennel seeds
1 bay leaf
150g butter
150g flour
5g salt
600g 1cm diced sweet potato
150g goats cheese log - can be adjusted to taste or substituted for another cheese

Directions

1 Grate the cold butter into the sieved flour. Add salt. Once the mixture resembles fine breadcrumbs, add your water and mix thoroughly until the pastry looks even.

2 Rest for 30 minutes in a cool place – avoiding the fridge, as this makes it tricky to roll out.

3 Over a low heat, heat the milk, bay leaf and fennel seeds – do not allow to boil.

4 In a separate pan, melt the butter, then add the flour – mixing constantly to toast the flour without colouring.

5 Sieve the hot milk into your roux and carefully whisk out any lumps – making sure to get right into the corners of the pan.

6 Once you see the first bubble, remove from the heat, whisk in the cheese and voila! Your cheese sauce.

7 To blanch your sweet potato, add half to rapidly boiling salted water and cook for 2 minutes. Drain and leave to dry on an oven sheet to ensure there will be no excess water in your béchamel sauce.

8 Repeat with the remainder of your sweet potato.

9 When the sweet potato has dried, fold it gently into your still warm béchamel sauce and add anything else you fancy, such as frozen spinach.

10 Cool the mixture in the fridge.

11 Roll your pastry to 3-4mm thick on a well-floured surface.

12 Press the pastry into the corners of your tin, keeping enough for the lids.

13 Fill your tin 5/6ths full of sweet potato mix before brushing the underside of your lid with an egg wash. Press the lid down to expel any air inside, and trim with a sharp knife.

14 Crimp edges with a fork and prod a hole around the size of a 1pence piece into the lid to allow air to escape.

15 Glaze again with an egg wash.

16 Bake at 210°C(190°C fan) for 20 minutes.

17 Allow to rest for 2-3 minutes before gently tipping from the tray.

18 Serve with mash, tender stem broccoli and gravy for a delicious Meat free Monday!

Recipe courtesy of MYPIE & British Pie Awards 





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