Archive for the ‘Pies’ Category

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.

Poacher’s Pie

Posted on: October 24th, 2013 by Harriet Low No Comments

1.Heat your oven to 220. Stand a 1.5 litre capacity pie dish (or a pie mould) on a baking tray.

2. For the filing, combine the steak, ham and game or chicken in a bowl and season with salt and pepper. Cover and place in the fridge while you prepare the pastry.

3. For the hot water crust pastry, put the flours into a bowl. Add the butter and rub in with your finger tips. Heat the lard in a pan until melted. Dissolve the salt in the boiling water, then add to the melted lard. Pour this liquid into the flour. Mix with a spoon then, as soon as it is cool enough, tip the dough onto a lightly floured surface and work together into a ball. Be careful that the dough is not too hot when you start to work it. Once the dough ball is formed, leave it to cool slightly. If it’s still lumpy, work it a minute or two longer.

4. Working as quickly as you can, take two-thirds to three-quarters of the pastry (depending on the dimensions of you dish) and roll it out until large enough to line the base and sides of the pie dish (or mould). Lift into the dish (or mould) and press carefully onto the base and sides, leaving a neat 5mm extending above the rim. Season the sausagemeat, then press it into the bottoms and sides of the pie. Spoon the other mixed meats evenly on top.

5. Roll out the remaining pastry to make a lid. Damp the edges of the pie with a little beaten egg, then position the lid over the filling. Pinch the edges of the dough together to seal. Continue to work quickly because, as the pastry cools, it stiffens and becomes more brittle. Cut a small slit in the centre of the pie. Brush with more beaten egg.

6. Bake the pie for 20 minutes, until the pastry is golden brown, then turn your oven down to 180°C and cook for a further hour. Poke a skewer through the hole in the top to check whether the filling is tender. If you are using a pie dish, remove the pie from the oven now. If you are using a mould, you can remove the sides, brush the pastry all over with more beaten egg and bake for an extra 20-30 minutes to brown it.

7. Heat the stock to simmering, then pour it into the pie through the slit in the lid. Serve hot, or leave the pie to cool completely and serve with new potatoes, a green salad and chutneys.