Archive for the ‘Pies’ Category

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.

Meat and Potato Pie

Posted on: January 12th, 2014 by Harriet Low No Comments

1. First make the filling. Put the onions and steak in a large pan. Add enough water to just cover them and bring to a simmer. Cover with a lid, reduce the heat and simmer very gently for 1½ hours.

2. Add the potatoes to the pan, along with some salt and pepper, and cook for a further 30-35 minutes or until the potatoes are soft and the meat is tender. The gravy should be nicely thickened by the potatoes. Check the seasoning.

3. Pour off 300-600ml of liquid from the pan – enough to leave the filling nicely moist but not swimming in liquid – and save this to serve as gravy with the pie. Transfer the filling to a 1.2 litre pie dish and leave to cool completely.

4. Heat your oven to 200°C/gas6.

5. To make the suet pastry, combine the flour and suet in a large bowl with some salt and pepper. Add most of the water and mix to a soft, slightly sticky dough with one hand, adding more water as needed. Leave to stand for 5 minutes.

6. On a lightly floured surface, roll out the dough to around 7-8mm thickness. Cut a 2cm wide strip of pastry. Dampen the rim of the pie dish with water. Stick the pastry strip onto the rim and dampen this too. Lay the sheet of pastry on top. Press down the edges to seal and crimp or flute them, trimming off excess pastry.

7. Bake the pie for 30-40 minutes until the pastry is golden brown. Leave to stand for 10-15 minutes before serving.


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

Photograph © Peter Cassidy

Hollywood’s Temptation

Posted on: November 12th, 2013 by Harriet Low No Comments

1. Heat 25g of the butter in a large frying pan. Add the onion and sweat gently over a low heat for around 20 minutes, stirring often, until very soft and golden. Season with a little salt and pepper and set aside.

2. Put the sliced potatoes in a large saucepan and pour on enough milk to cover. Bring to the boil, lower the heat and simmer for about 5 minutes until the potatoes are just tender but not cooked through. Drain the potatoes, reserving 100ml of the milk.

3. Heat your oven to 200°C/gas 6 and put in a lipped baking sheet (as the pie may leak a little butter) to heat up. Use a little of the butter to grease a 20cm springform cake tin, about 7cm deep.

4. Melt the remaining butter. Brush a sheet of filo pastry with melted butter and place, butter side up, in the cake tin, leaving the excess hanging over the side. Turn the cake tin slightly, then lay another sheet of filo in the tin at the angle to the first sheet and brush it with melted butter. Repeat to use the rest of the filo sheets, brushing with butter as you layer them in the tin.

5. Put one-third of the potatoes into the pastry-lined tin and season with a little salt and pepper. Follow with half the onions and then half the flaked fish. Repeat these layers, then finish off with the final third of potato.

6. Mix the reserved milk with the cream and pour over the filling.

7. Fold the overhanging pastry back over the filling to enclose it, and brush the top of the pie with melted butter. Place the pie on the hot baking sheet in the oven and bake for 30-35 minutes until the filo is crisp and golden.

8. Leave the pie to stand for 30 minutes or so – it’s best eaten warm or at room temperature – then transfer to a large plate before slicing.