Perfect pies to try at home

Perfect pies to try at home


Posted 8th Mar 2016


It's British Pie Week and to help you make the most of the occasion, we've rounded up sweet and savoury pie recipes to suit every taste

Pie Burger

Serves 4

600g beef mince
Salt and pepper
1 tablespoon olive oil
4 tablespoons Branston tomato and red pepper relish
4 rashers streaky bacon, grilled
4 gherkins, sliced
2 tablespoons English mustard
4 slices Cheddar cheese
2 sheets puff pastry, pre-rolled
2 medium eggs yolks
2 tablespoons sesame seeds

1. Pre-heat the oven to 220°C/200°C Fan/Gas Mark 7. Shape the beef mince into 4 burger patties. Season on each side, cover with oil and place into a hot frying pan, quickly sealing the meat for 15 seconds on each side. Allow to cool.

2. On top of each patty, spoon 1 tablespoon of the Branston tomato and red pepper relish and top with the bacon. Place the gherkins on top and add the mustard followed by a slice of cheese. Rest in the fridge until needed.

3. Lay out the pastry and cut out 4 discs about 16 centimetres in size and a further 4 discs 8 centimetres in size. You may need to re-roll the pastry.

4. Remove the burgers from the fridge and carefully place the larger of the pastry discs over each burger, smoothing around the edges and sides and keeping the burger shape.

5. Brush the smaller discs with the egg yolk and place under the base of the burgers. Seal the two pastry discs together and rest in the fridge for 10 minutes.

6. Place the pie burgers on a non-stick baking tray and brush all over with egg yolk. Sprinkle with the sesame seeds and bake for 20-25 minutes until golden brown. Rest for 5 minutes before serving.

Recipe courtesy of www.bringoutthebranston.co.uk

Cheese, Pickle and Potato PiePickle Pie

Serves 4-6

Butter, to grease
500g shortcrust pastry block
600g King Edward potatoes, peeled and chopped
Pepper
3 tablespoons Branston original pickle
50g butter, chilled and chopped
150g mature Cheddar cheese, cubed
1 medium egg, beaten

1. Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Grease a pie dish with butter, then on a lightly floured surface, roll out a third of the pastry for the top of the pie, using the dish as a guide and going a little larger. Chill in the fridge. Roll out the remaining pastry and line the dish with it. Make a few pinpricks in the bottom with a fork. Chill covered with clingfilm for 15 minutes and then bake for 5 minutes.

2. Meanwhile, place the potatoes in a large saucepan of cold water and bring to the boil. Simmer for 10 minutes, then drain and season with pepper.

3. Fill the pastry case with half of the potatoes. Add dots of the Branston pickle, butter and half of the cheese, then repeat the process with the remaining potatoes, pickle, butter and cheese. Top with the pastry lid and seal the edges by making a pattern with the back of a fork. Brush the top of the pie with the beaten egg. Bake for 25-30 minutes until golden and serve immediately.

Recipe courtesy of www.bringoutthebranston.co.uk

Chestnut, Shallot and Mushroom PieChestnut Pie

Serves 4

25g butter
1 tablespoon olive oil
12 shallots, peeled and left whole
250g chestnut mushrooms, quartered
2 bay leaves
1 sprig of rosemary
200g chestnuts, cooked
200ml red wine
300ml vegetable stock
2 tablespoons beurre manie (1 tablespoon flour mixed to a paste with 1 tablespoon softened butter)
2 teaspoons Dijon mustard
2 tablespoons flat leaf parsley, finely chopped
Salt and pepper
225g puff pastry

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

2. Melt the butter in a frying pan, add the oil to stop it burning and fry the shallots for 5 minutes until slightly browned.

3. Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes.

4. Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the shallots are soft.

5. Add the beurre manie, stirring constantly until it dissolves and cook for a further 5 minutes until the sauce has thickened.

6. Stir in the mustard and parsley and season to taste. Spoon the mixture into a pie dish.

7. Roll out the pastry on a floured surface and place on top of the filling. Crimp the edges to seal the pie. Cut a cross in the top of the pastry to let the steam out during cooking.

8. Bake for 20 minutes until golden and serve immediately.

Recipe courtesy of www.UKshallot.com

Welsh Lamb and Butternut Squash PiePumpkin Pie

Serves 6

1 tablespoon olive oil
1 onion, roughly chopped
450g cubed Welsh lamb shoulder
1 teaspoon cumin, ground
1 small butternut squash, peeled and cubed
300ml lamb stock
25g sultanas
25g pine nuts
Salt and pepper
2 sprigs of rosemary
500g pre-made all butter puff pastry
1 medium egg

1. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

2. Heat the oil in a large pan and add the onion, browning slightly. Add the lamb and brown well. Add the cumin and stir well, then add the butternut squash, stock, sultanas, pine nuts and season to taste. Add 1 sprig of rosemary, put the lid on the pan and allow to simmer for 30 minutes.

3. Remove from the heat and ladle into a pie dish. Reserve a little juice and save this for gravy.

4. Remove the packaging from the pastry and press small pieces of rosemary into it.

5. Take a rolling pin and roll out the pastry to fit the pie dish. Place the pastry on top of the pie and brush with the egg. Bake in the oven for 25 minutes until the pastry is risen and golden brown.

Tip: Serve with a heap of seasonal green vegetables.

Recipe courtesy of www.eatwelshlambandwelshbeef.com

Cherry PieCherry Pie

Serves 6

250g plain flour
Pinch of salt
100g Trex vegetable fat
100g caster sugar
800g fresh cherries
2 tablespoons cornflour
1 medium egg, beaten

1. Sift the flour and salt into a large mixing bowl. Use your fingertips to rub the Trex into the flour until the mixture looks like fine crumbs. Stir in 1 tablespoon of the caster sugar. Add 4-5 tablespoons of water and mix with a knife until the pastry clings together. Form the dough into a bowl, then wrap and chill for 10 minutes.

2. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.

3. Roll out about two-thirds of the pastry on a lightly floured surface and use it to line a deep pie dish. Roll out the rest of the pastry to form the lid and set it to one side.

4. Put the cherries into a large bowl and add 75g of the caster sugar and the cornflour, tossing to mix. Tip into the pie dish and sprinkle 4 tablespoons of cold water on the top. Dampen the edges of the pastry, lift the lid on top and press the edges together to seal. Trim with a sharp knife. Re-roll the trimmings and use them to make pastry leaf decorations.

5. Brush the surface of the pie with the egg and decorate with the pastry leaves. Sprinkle with the remaining caster sugar and bake for 30-35 minutes until golden brown.

Tip: Serve with fresh cream, ice cream or custard.

Recipe courtesy of www.familybaking.co.uk

Redcurrant PieRedcurrant Pie

Serves 4-6

400g flaky pastry
1 medium egg, white
450g redcurrants
110g caster sugar
2 tablespoons cornflour
2 tablespoons orange, grated zest

1. Roll out just over half of the pastry thinly on a lightly floured surface, until it is just wider than the size of your pie tin. Carefully ease the pastry into the tin and trim the edges. Lightly beat the egg white with 1 tablespoon of water and brush a little over the pastry. Chill until needed.

2. Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6. Rinse the redcurrants and dry gently on kitchen paper. With a fork, gently ease the currants off of their sprigs and into a bowl. Stir the sugar and cornflour together with 1 tablespoon of the orange zest, then stir this into the fruit. Pile the fruit into the pastry case.

3. Roll out the remaining pastry to a circle large enough to cover the pie. Dampen the edges of the pastry case with water and place the lid on top. Seal the edges and trim off any excess pastry.

4. Use any pastry trimmings to make a few leaves for decoration. Glaze the pie with the remaining egg white mixture and bake in the upper part of the oven for about 30 minutes until golden and crisp.

Tip: Sprinkle the pie with sugar and serve it with whipped cream flavoured with a few drops of vanilla essence and the remaining orange zest.

Recipe courtesy of www.berryworld.com

 





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