Pie Recipes

Sweet, savory, filled with gravy or sauce, pies come in all shapes, sizes and flavors. Why not celebrate Pie Day by making a pie from scratch?

 

Cottage Pie

Ingredients

• 3 tbsp olive oil

• 1¼kg beef mince

• 2 onions, finely chopped

• 3 carrots, chopped

• 3 celery sticks, chopped

• 2 garlic cloves, finely chopped

• 3 tbsp plain flour

• 1 tbsp tomato purée

• large glass of red wine (optional)

• 850ml beef stock

• 4 tbsp Worcestershire sauce

• a few thyme sprigs

• 2 bay leaves

For the mash

• 1.8kg potatoes, chopped

• 225ml milk

• 25g butter

• 200g strong cheddar, grated

• freshly grated nutmeg

 

Method

1. Heat 1 tbsp olive oil in a large saucepan and fry 1¼kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

2. Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

3. Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

4. Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

5. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Season well, then discard the bay leaves and thyme stalks.

6. Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

7. Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

8. Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

9. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

 

Chicken & mushroom puff pie

Ingredients

• 1 tbsp vegetable oil

• 8 skinless boneless chicken thighs

• 8 rashers smoked streaky bacon, cut into large pieces

• 1 onion, halved and sliced

• 250g baby button mushrooms

• handful of thyme sprigs

• 2 tbsp plain flour

• 400ml chicken stock

• 200ml milk

• 500g pack fresh puff pastry, or frozen and defrosted

• 1 egg, beaten

 

Method

1. Heat the oil in a large, non-stick frying pan. Season the chicken thighs and fry for 5-8 mins until golden brown, turning occasionally.

2. Lift the chicken onto a plate and tip the bacon pieces into the pan. Fry for 5 mins until crisp. Add the onion, mushrooms and thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour. Tip the flour into the pan and cook, stirring, for 1 min.

3. With the pan off the heat, gradually stir or whisk in the chicken stock, followed by the milk, then add the chicken back to the pan.

4. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.

5. Heat the oven to 220C/200C fan/gas 7. On a floured surface, roll the pastry to the thickness of two £1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the beaten egg, fix to the edge of the pie dish. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.

6. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

 

Apple Pie

Ingredients

• 225g plain flour

• 140g butter or margarine

• 3 large cooking apples

• 2 tbsp honey

• pinch of cinnamon

• pinch of mixed spice

• 1 egg, beaten

• crème fraîche, vanilla ice cream or natural yogurt, to serve

 

Method

1. Heat oven to 200C/180C fan/gas 6. To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine. Using your fingers, mix together until the mixture resembles breadcrumbs.

2. Add about 3 tbsp cold water to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.

3. While the pastry is chilling, core the apples, then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp water.

4. Roll out the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like) and press the pastry edges onto the dish to create a seal.

5. Make a small cut in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.

6. Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.

 

 

Banoffee Pie

Ingredients

• 4 bananas, sliced

• 394g caramel or dulce de leche

• 300ml double cream

• dark chocolate (optional)

• For the pastry

• 100g butter, chilled (plus extra for greasing)

• 200g plain flour

• 1 medium egg, separated

• 1 tbsp golden caster sugar

 

Method

1. Start by making the pastry case. Put the butter and flour in a food processor and pulse until it resembles fresh breadcrumbs. Add the yolk of the egg and the sugar and pulse again until mixed through then, add a tbsp at a time of very cold water pulsing the processor after each addition. Stop adding water as soon as the dough starts to come together as one piece.

2. Remove the dough from the processor and continue to bring together by kneading gently with your hands. Once you have a smooth ball of dough wrap it tightly in cling film and chill in the fridge for 30mins.

3. Heat oven to 190C/170C/gas 4 and grease a 23cm loose bottomed fluted tart tin. Roll out the chilled pastry on a lightly floured surface and use it to line the tin. Leave about half a cm of pastry proud of the edge of the tin - snipping it to length with kitchen scissors.

4. Line the base with a piece of baking parchment and weigh it down with baking beans or uncooked rice. Bake for 15 mins then remove the paper and beans and brush the pastry surface with beaten egg white. Return to the oven for a further 15-20 mins or until crisp, golden and cooked through. Leave to cool completely (can be done a day ahead).

5. Spread half of the caramel on the case of the pastry case and layer the sliced bananas on top. Cover with the rest of the caramel and place in the fridge.

6. Whip the cream until billowy thick and spoon it over the top of the tart. To serve finely grate over a 1-2 pieces of dark chocolate.

 

 

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