Golden, flaky and the ultimate comfort food! This week we’re cooking savoury pies. From hearty beef stew to a light vegetarian filling – there’s something for everyone.
A pie, however, is only as good as its crust, so we experimented by making our own shortcrust pastry (for a chicken pie) and a pour-over pie batter as an easy, budget-friendly fix.
We also add a couple of options with store-bought pastry – puff and phyllo – to save time for busy home cooks. Pies are also an easy meal that can be prepared from leftover stews or roasts. Just store some pastry in the freezer to top off your stew and in no time you’ll have another home-cooked meal.
So, grab that rolling pin and start cooking.
STEAK AND KIDNEY PIE
Use a cookie cutter to press circles into the pastry, then cover the filling with the pastry circles.
RATATOUILLE VEGGIE PIE WITH STUFFED PHYLLO CRUST
Put the pastry rolls all over the pastry filling, brush with more butter and bake for 20-25 minutes or until the pastry is golden brown and crispy.
CREAMY CHICKEN, LEEK AND MUSHROOM PIE
Remove from the oven and leave to cool in the cake tin for 15 minutes. Carefully remove the pie, then slice and serve.
BEEF SHORT RIB PIE WITH ROSEMARY CRUST
Bake in the oven for 15-20 minutes or until the pastry is golden brown and crispy.
BACON AND PEA SOUP PIES
Garnish with fresh parsley and serve warm.
PEPPER MUTTON PIES
Brush egg yolk over the tops, sprinkle pepper over and bake for 30-35 minutes or until golden brown and cooked.