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25 September 2017Last updated
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Food | Recipes

Five savoury pie recipes

The wow value of these Oscar-worthy creations should be inspiration enough to get in the kitchen, don’t you think?

StockFood
1 Sep 2017 | 12:00 am

Steak and kidney pie

FR_170901_StockFood_11989819-(Read-Only)

Prep time 15 mins
Cooking time 2 hours 15 mins
Cannot be frozen
Serves 6-8

For the filling
700g beef chuck steak, trimmed and cubed
300g beef kidneys, trimmed and roughly chopped
3-4 tbsp plain flour
Vegetable oil, for frying
1 large onion, finely chopped
2 garlic cloves, finely chopped
200g mushrooms, brushed clean and finely chopped
1 bay leaf
2 thyme sprigs
500 ml beef stock
1 - 2 tbsp tomato purée
1 tbsp Worcestershire sauce
1 small bunch flat-leaf parsley, leaves only, finely chopped
For the pastry
280g plain flour
½ tsp salt
110g unsalted butter, chilled and cubed
60g shortening, chilled and cubed
2-4 tbsp ice-cold water, plus extra as needed
1 piece bone marrow, cleaned
1 large egg yolk, beaten with 1 tbsp water

For the filling: Preheat the oven to 180°C. Dust the chuck steak and kidneys with the flour, shaking off any excess. Season with salt and pepper. Heat a generous drizzle of oil in a heavy-based casserole dish set over a moderate heat. Working in batches, brown the chuck steak and kidneys in the oil, removing to a plate when done; use a little more oil as needed between batches. Add onion, garlic, mushrooms and a generous pinch of salt to the dish. Sauté for 2-3 minutes, stirring frequently. Return the meat to the dish along with the bay leaf and thyme. Deglaze with the the stock and then stir in the tomato purée. Stirring continuously, bring to the boil over a moderate heat, then cover with a lid. Cook in the oven for 1 hour.

For the pastry: In the meantime, prepare the pastry. Combine the flour, salt, butter, and shortening in a food processor and pulse a few times until the mixture resembles rough breadcrumbs. Add 2 tbsp of the water and pulse until a dough forms around the blade of the processor, adding more water as needed by the tablespoon to bring it together. Once the dough comes together, turn it out and shape into a disc. Wrap in clingfilm and chill until the filling is ready. Once the filling is ready, remove from the oven. Season to taste with salt, pepper, and Worcestershire Sauce. Preheat the oven to 190°C. Pour the filling into a 20cm or 8-inch baking dish. Sprinkle with chopped parsley and leave to cool. Remove the bay leaf and the thyme. Roll out the pastry on a lightly floured surface into a large round approximately 0.75cm thick. Drape it over the filling, cutting away the excess pastry and securing it to the edge of the dish with the tines of a fork. Cut a hole in the middle of the pastry large enough to fit the bone marrow piece. Position the bone upright in the filling. Shape the excess pastry into leaves and attach to the top of the pastry around the bone. Brush the pastry with the beaten egg wash. Bake for 30-40 minutes until the pastry is golden-brown and cooked through. Remove from the oven and let stand for 5 minutes before serving.

Seafood pie

FR_170901_StockFood_12307396-(Read-Only)

Prep time 15 mins
Cooking time 1 hour 30 mins
Cannot be frozen
Serves 6-8

For the potato topping
1 ¼ kg floury potatoes, peeled and cut into even chunks
120g unsalted butter, melted
100ml milk, warmed
2 medium egg yolks
For the filling
3 tbsp butter
3 tbsp plain flour
750ml whole milk
500g fresh prawns, peeled and deveined
600g skinless cod fillet, pin-boned, cubed
1 large courgette, sliced
125g canned sweetcorn, drained
2 tbsp chopped dill
2 tbsp chopped flat-leaf parsley

For the mashed topping: Cook the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 20-25 minutes. Drain well and leave to steam off for 2-3 minutes before returning them to the pan they were cooked in. Add the butter and mash well until smooth before beating in the warmed milk and egg yolks. Season to taste with plenty of salt and pepper. Spoon into a piping bag fitted with a large, star-shaped nozzle and set aside.

For the filling: Preheat the oven to 180°C. Melt butter in a large saucepan set over a medium heat. Whisk in plain flour and cook until blonde in colour, about 2-3 minutes. Whisk in the milk in a slow, steady stream until thickened. Bring to a simmer before stirring in the prawns, cod, courgette and sweetcorn. Simmer for 5 minutes before adjusting the seasoning to taste. Stir in the chopped herbs and spoon into a large oval baking dish. Pipe rosettes of mashed potato around the perimeter of the dish, leaving the middle of the filling exposed. Bake for 30-40 minutes or until the potato is golden and crisp. Remove from the oven and let stand for 5 minutes before serving.

Lamb pie with apples


FR_170901_StockFood_11309305-(Read-Only)

Prep time 15 mins
Cooking time 1 hour 30 mins
Can be frozen
Serves 4

1.4kg lamb neck fillet, cubed
2 tbsp all purpose flour
2 tbsp vegetable oil, more if needed
2 leeks, cut into rings
1 onion, roughly chopped
1 large cooking apple
2 sprigs thyme
2 bay leaves
500ml lamb stock
250g puff pastry
1 egg, beaten
1 tbsp milk

Toss the lamb with the flour, salt and pepper. Heat half the oil in a frying-pan and brown half the lamb on all sides. Remove from the pan and put into a 1-litre flameproof casserole. Repeat with the remaining oil and lamb. Add the leeks and onions to the frying pan, adding more oil, if needed. Cook over a medium heat until the onion is golden. Add to the lamb. Peel and core the apple and cut into slices. Add to the lamb with the thyme, bay leaves and stock. Bring to a boil. Season to taste with salt and pepper. Simmer, uncovered, for 30 minutes, until thickened. Set aside to cool completely. Heat the oven to 200°C. Roll out the pastry between 2 sheets of non-stick baking paper, large enough to cover the pie. Cut off strips to fit around the rim of the dish. Mix together the egg and milk. Brush the rim of the dish with the egg mixture and press the pastry strips on to it. Brush the strips on the rim with more egg mixture. Place the pastry on top of the pie dish and press all the way round the edge. Trim off the excess. Crimp the edges of the pie. Cut out strips from the pastry trimmings. Brush the egg mixture over the top of the pie and attach the pastry strips. Brush again with the egg mixture. Cut 2-3 slits in the top and bake for about 25 minutes until the filling is piping hot and the pastry is golden.

Gluten-free tomato pie with basil, Parmesan and cornmeal

FR_170901_StockFood_12266241-(Read-Only)

Prep time 30 mins
Cooling time 30 mins
Baking time 1 hour 15 mins, divided
Can be frozen
Serves 8

For the pastry
125g white rice flour, plus extra for dusting
150g brown rice flour
3 tbsp tapioca flour
2 tbsp potato flour
¾ tsp salt
½ tsp gluten-free baking powder
¼ tsp xanthan gum
140g unsalted butter, cold and cubed
3-4 tbsp cold water
1 large egg, beaten with 2 tbsp water
For the filling and topping
4 large eggs
300ml crème fraîche
300ml whole milk
110g Gruyère, grated
1 small bunch basil, leaves only, plus extra to serve
6 ripe vine tomatoes, cored and halved
80g Parmesan, grated
3 tbsp fine cornmeal


For the pastry: Combine the flours, salt, baking powder, xanthan gum, and butter in a food processor. Pulse until the mixture resembles rough breadcrumbs. Add the cold water, 1 tbsp at a time, and pulse between additions until a rough dough comes together. Turn out the dough onto a floured surface and knead briefly. Wrap in clingfilm and chill for 30 minutes. After 30 minutes, remove the dough from the fridge and preheat the oven to 170°C. Roll out the dough on a floured surface to 0.75 cm thickness. Use it to line the base and sides of a 20cm fluted pie dish, cutting away the excess. Line with greaseproof paper and fill with baking beans. Blind-bake for 15 minutes until golden at the 
edges. Remove from the oven, discard the beans and paper, and return to the oven for 3-4 minutes to brown the base. Remove from the oven and brush with the beaten egg wash. Keep aside to let it cool, for at least 30 mins.

For the filling: Beat together eggs, crème fraîche, milk, Gruyère, and some salt and pepper to taste in a large bowl. Stir in the basil leaves. Ladle into the pastry case. Bake for about 20 minutes, remove from the oven, and carefully position the tomatoes on top, cut-side facing up. Sprinkle with the Parmesan and some polenta. Return to the oven for a further 25-30 minutes until the filling is set and the top is golden-brown.

To serve: Remove from the oven and let cool before turning out, slicing, and serving with a garnish of basil. Toss the lamb with the flour, salt and pepper. Heat half the oil in a frying-pan and brown half the lamb on all sides. Remove from the pan and put into a 1-litre flameproof casserole. Repeat with the remaining oil and lamb. Add the leeks and onions to the frying pan, adding more oil, if needed. Cook over a medium heat until the onion is golden. Add to the lamb. Peel and core the apple and cut into slices. Add to the lamb with the thyme, bay leaves and stock. Bring to a boil. Season to taste with salt and pepper. Simmer, uncovered, for 30 minutes, until thickened. Set aside to cool completely. Heat the oven to 200°C. Roll out the pastry between 2 sheets of non-stick baking paper, large enough to cover the pie. Cut off strips to fit around the rim of the dish. Mix together the egg and milk. Brush the rim of the dish with the egg mixture and press the pastry strips on to it. Brush the strips on the rim with more egg mixture. Place the pastry on top of the pie dish and press all the way round the edge. Trim off the excess. Crimp the edges of the pie. Cut out strips from the pastry trimmings. Brush the egg mixture over the top of the pie and attach the pastry strips. Brush again with the egg mixture. Cut 2-3 slits in the top and bake for about 25 minutes until the filling is piping hot and the pastry is golden.

Potato and cheese pie with herbs and sour cream

FR_170901_StockFood_12262146-(Read-Only)

Prep time 15 mins
Cooking time 1 hour
Can be frozen
Serves 4-6

1 ½ kg floury potatoes, peeled and cut into even chunks
100ml whole milk
120g butter, melted
2 tbsp cornflour
250g soft cheese, like fresh mozzarella or ricotta
250g sour cream
1 large bunch flat-leaf parsley, 
roughly chopped, plus extra for 
serving
1 small bunch chives, snipped
4 tbsp flax seeds
2 spring onions, sliced
60g grated Cheddar

Boil the potato in a large saucepan of salted boiling water until soft to the tip of a knife, about 20 minutes. Drain well and then tip back into the saucepan they were cooked in. Add milk, butter, cornflour, and plenty of salt and pepper, mashing thoroughly. Preheat the oven to 190°C. Line a 20cm or an 8-inch fluted baking dish with greaseproof paper. Pack the mashed potato mixture into the dish, leaving a large hollow in the middle. Stir together the soft cheese and sour cream in a mixing bowl. Spoon into the hollowed-out centre in the baking dish. Top with parsley, chives, flaxseeds, spring onions, and Cheddar. Bake for 30-40 minutes until golden-brown on top and set at the edges. Remove from the oven and let cool briefly before serving with fresh parsley on top.

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