Archive for the ‘Pies’ Category

Spinach & Egg Pie

Posted on: March 8th, 2016 by Harriet Low No Comments

Preheat the oven to 200C, gas mark 6.

Mix the flour and salt together. Rub in the butter until it looks like breadcrumbs. Mix the egg with the lemon juice and 2-3 tbsp of cold water. Make a well in the centre of the mixture and pour in the egg mix. Use a knife to mix together and form a dough. If the dough is too dry add a splash more water.

Turn out onto a lightly floured surface and knead to form a smooth dough. Wrap in cling film and leave in the fridge to chill for at least 15 minutes.

Gently heat the oil and then cook the onion and garlic until soft. Transfer to a bowl. Add the frozen spinach to the pan and increase the heat. Cook, stirring often until all the spinach is soft and all the liquid released has evaporated. Add the spinach to the onion and garlic and leave to cool.

Beat two of the eggs with the cream cheese. Add the cheddar and chives, and then season with salt, pepper and nutmeg. Add to the cooled onion and spinach mixture.

Roll out 2/3 of the pastry not a 30cm circle and add to a lined 21cm loose bottom cake tin. Roll out the remaining pastry to a 24cm circle. Spread the filling over the base. Make 3 evenly spaced depressions in the filling. Crack the remaining eggs into each of the depressions.

Brush the rim of the pastry with egg wash and place a lid on top. Press the edges to seal. Trim off any excess pastry. Brush the top with egg wash. Make a steam hole in the centre of the lid. Bake for 50-55 minutes.

Can be eaten hot or cold.

Luxury Fish Pie

Posted on: January 15th, 2016 by Harriet Low No Comments

1. Heat your oven to 200°C/gas 6. Have ready a large ovenproof dish, 1.5-2 litres capacity.

2. Place all ingredients for the poaching stock in a large pan and bring to the boil. Reduce the heat to a simmer and add the haddock and salmon. Poach the fish for a few minutes, until it is just cooked. Strain the mixture, reserving all the liquid. Pick out and discard the stock vegetables. Leave the fish to cool.

3. Put the poaching liquid into a clean pan. Bring to the boil, and boil until the liquid has reduced by half. You will need 400ml of this reduced liquor. Set aside.

4. For the saffron mash, put the potatoes in a large suacepan, cover with cold water, add a little salt and bring to the boil. Lower the heat and simmer for 15-20 minutes, until tender.

5. Meanwhile, to make the sauce, melt the butter in a pan. Stir in the flour to form a roux. Let this cook over a medium heat, stirring often, for 2-3 minutes. Turn the heat down very low and gradually add the reduced poaching liquid, a ladleful at a time, beating well after each addition to create a smooth sauce. Return to the heat and cook, stirring often, for about 5 minutes. Stir in the cream, tarragon and some salt and pepper.

6. Drain the potatoes well. Heat the cream, saffron and butter gently in the potato pan, until the butter has melted, then take off the heat and pass the potatoes through a ricer into the pan (or just tip them in and mash). Season well with salt and pepper and stir to combine.

7. Flake the cooked fish evenly over the base of your oven proofdish, checking for any bones as you go. Scatter over the langoustines. Pour over the sauce. Top with the mash, spread it evenly and then mark decoratively with a fork.

8. Bake for 25-30 minutes until golden brown on top and bubbling all the way through. If your assembled pie has cooled down, it may take longer. Serve with buttered peas.

 

Taken from Paul Hollywood’s Pies & Puds, published by Bloomsbury

Photograph © Peter Cassidy

 

Christmas Leftover Pie

Posted on: November 20th, 2015 by Harriet Low No Comments

1. Preheat the oven to 200°C/gas 6. Grease a 1kg/2lb loaf tin (around 10cm x 20cm base measurement) with lard, then strip-line it with baking parchment. To do this you need to cut one long strip of parchment, the width of the tin and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.

2. Combine the flours in a bowl, add the butter and rub in lightly with your fingertips.

3. Heat the water, salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.

4. Working as quickly as you can, (the pastry will become more crumbly as it cools), roll out 2/3 of the pastry and use it to line the prepared tin, leaving the excess hanging over the edges.

5. Press a third of the stuffing into the pastry lined tin. Cover this with a third of the turkey. Spread a third of the cranberry sauce over the turkey.

6. Repeat with another layer of stuffing. Lay the sausages end to end in three rows on top of the stuffing. Top with another layer of cranberry sauce then more turkey. Finish with one more layer of stuffing, turkey then cranberry.

7. Brush the overhang pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the edges of the pastry together to seal and trim the edges neatly. Make 3 steam holes in the top of the pie and brush with more egg yolk.

6. Bake for 30 minutes, then reduce the heat to 180°C/gas 4 and bake for a further 45 minutes. Leave to cool completely in the tin. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices.

Sweet Pastry

Posted on: August 8th, 2015 by Karl Hudson No Comments

1. Stir in the flour and ground almonds together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs. Stir in the sugar.

2. Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.

3. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 3 hours before using.

Cornish Pasties

Posted on: April 18th, 2015 by Harriet Low No Comments

1.To make the pastry, mix the flour and salt in a large bowl, add the lard and butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in enough water to make a fairly firm dough, then knead briefly until smooth. Shape into a ball, wrap in cling film and chill for at least 30 minutes.

2. For the filling, slice the onion finely; cut the swede and potato into small, thin strips; keep each separate. Cut the beef into small, thin pieces and divide into 5 portions.

3. Heat the oven to 200°C/Gas 6. Divide the pastry into 5 equal pieces. Roll each out on a lightly floured surface to a 3mm thickness and cut out a 24cm circle, using a plate as a guide.

4. Scatter a scant layer of swede on a pastry semi-circle, leaving a 1cm border. Add a similar layer of potato, season lightly and top with some onion. Repeat the swede and potato layers seasoning as you go. Check the pasty will close, then add the beef. Add a final layer of onion, season and dot with butter.

5. Brush the pastry border with a little beaten egg, then close the lid of the pasty, making sure that the edges meet. Press together firmly and then crimp the edges together by pinching all the way round between your thumb and forefinger.

6. Fill and seal the remaining circles of pastry in the same way. Place the pasties on 2 baking trays and cut 2 small slits in the middle of each one. Brush the pastry with beaten egg. Bake for 20 minutes, then lower the oven setting to 160°C/Gas 3 and bake for 30 minutes longer. Best eaten hot from the oven.

 

Photography by Peter Cassidy

Raised Pork and Egg Pie

Posted on: March 14th, 2015 by Harriet Low No Comments

1. Heat your oven to 200°C/gas 6. Grease a 1kg loaf tin (measuring about 10 x 20cm across the base) with lard. then strip-line it with baking parchment (i.e. cut one long strip of parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.

2. First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl, seasoning lightly. Mix together thoroughly (the easiest way to do this is with your hands). Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Put the mix in the fridge while you make the pastry.

3. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat the water, salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a wooden spoon. Once cool enough to handle, tip onto a lightly floured surface and knead to a smooth dough.

4. Working quickly (the pastry will become crumbly and more difficult to handle as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving the excess hanging over the edges.

5. Press half the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add  the remaining meat filling and pat it down.

6. Brush the pastry lid with beaten egg and make a couple of steam holes in the centre. Arrange the pastry decorations on top of the pie and brush these with egg too.

7. Bake for 30 minutes then reduce the heat to 180°C/gas 4 and bake for a further hour. Leave to cool completely in the tin. To remove the pie, turn the tin on it’s side and use the parchment paper to slide out the pie. Serve in thick slices.