From 7th – 13th March, the UK will celebrated British Pie Week. However we don’t think you need a special reason to enjoy pie! we’ve put together a collection of gorgeous filled pastry recipes, both sweet and savoury, to suit any taste and fill any hungry stomach!
Indian Potato Filo Pie
- 700g potato, sliced
- 400g sweet potato, sliced
- 1 onion, chopped
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 2 garlic clove, crushed
- 1 red chilli finely chopped
- 1 thumb-size piece ginger, grated
- 1 tsp each ground cumin coriander and garam masala
- Pinch dried chilli flakes
- 200g frozen pea
- Juice 1 lemon, plus extra wedges to serve
- Small bunch coriander, chopped
- 25g butter melted
- 275g pack filo pastry
- ½ tsp poppy seeds
- Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender. Drain thoroughly
- Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, chilli and ginger with the remaining spices. Cook for a further 2-3 mins, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.
- Heat oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 22cm loose-bottomed cake tin with a little overhang. As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel. Spoon in filling and press down lightly. Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges
- Poke several slits in the top of the pastry and brush with more butter. Sprinkle with the poppy seeds. Bake for 40-45 mins until golden brown. Serve either hot or at room temperature with lemon wedges.
Lamb and Cheese Spring Pie
- 7 g dried yeast
- 650 g plain flour, plus extra for dusting
- Olive oil
- 2 large free-range eggs
- 1 large onion
- 2 cloves of garlic
- 6 spring onions
- 4 kg boneless lamb neck
- 1 teaspoon ground cinnamon
- 100 ml white wine
- 2 large free-range eggs
- 75 g hard goat’s cheese
- 180 g pecorino cheese
- 800 g spinach or Swiss chard
- Preheat the oven to 180ºC/gas 4. Lightly grease a 23cm spring form tart tin with oil.
- Dissolve the yeast in 225ml of warm water and set aside for 5 minutes. Combine the flour and 1 teaspoon of sea salt and make a well in the centre. Add the yeast mix and 2 tablespoons of oil. Beat and pour in the eggs, and stir with a wooden spoon until a dough forms. Knead the dough on a lightly flour-dusted surface for 10 minutes, adding extra flour to the dough if it’s too sticky.
- Lightly grease the bowl with oil, then return the dough to the bowl. Cover with a cloth and leave in a warm place for 1 hour, or until the dough has doubled in size.
- To make the lamb and cheese filling, peel and thinly slice the onion. Peel and finely chop the garlic, then trim and chop the spring onions. Cut the lamb into cubes. Heat 2 tablespoons of oil in a large pan, add the onion, garlic and spring onions and sauté for 5 minutes, or until softened. Remove from the pan. Season the lamb and brown in the pan over a medium heat.
- Stir in the cinnamon, then return the onion mixture to the pan. Add the white wine and 100ml of water, and stir to pick up the crispy bits on the base. Simmer for 30 minutes, with a lid on for the first 5 minutes. Beat 1 egg in a bowl, then grate in the cheeses. Cook the spinach or chard in a large pan of boiling water, then drain and leave to cool.
- Divide the dough in half. Lightly flour a work surface and roll the first piece of dough into a circle, about 35cm wide. Carefully place it into the tin, lightly pressing into the base and sides, leaving about 3cm of pastry hanging over the rim. Spread half the lamb mixture over the base, followed by half the cheese mixture. Chop the cooled greens, then scatter half on top. Repeat with remaining ingredients. Roll out the second piece of dough and place over the filling. Trim the edges, but leave about 4cm of overhang, then roll it up and crimp the edges.
- Make a hole in the centre of the pastry lid. Beat the remaining egg and brush over the pie, then bake for 45 to 50 minutes, or till golden. Remove from the oven and let cool slightly. Serve with a mixed green salad.
- Whole meal flour 220g
- Cold salted butter 110g
- Cold water to knead
- Silver beet leaves or spinach leaves 6
- Cooked brown rice 100g
- Cheese 200g (grated)
- 1 Egg, beaten
- Salt and pepper for seasoning
- Add whole meal flour in a large bowl, break butter and rub in flour until you get a crumbly texture. Now add water and knead it to form pastry dough.
- Wrap pastry in cling film and place in refrigerator for an hour.
- Line a 24cm tart shell with the pastry and bake in a 180C oven for 15-20 minutes.
- Meanwhile, wash silver beet leaves or spinach leaves and boil in salted water about 2-4 minutes.
- Squeeze out water from leaves and roughly chop them.
- Mix chopped leaves in brown rice, cheese and beaten egg. Season with salt and pepper.
- Bake in a preheated 180C oven for 20-25 minutes. Slice and serve.
Easy Apple Pie
- 255g/9oz plain flour
- pinch of salt
- 140g/5oz hard margarine or butter
- 6 tsp cold water
- 3 large Bramley cooking apples, chopped, stewed and cooled
- sugar, to taste
- caster sugar, to serve
- Preheat the oven to 200C/400F/Gas 6.
- Sieve the flour and salt into a bowl. Rub in the margarine or butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling.
- Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium plate. Trim the edges with a knife using the edge of the plate as your guide.
- Cover the pastry with the stewed apples and sprinkle with sugar to taste.
- Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Flute the edges with a pinching action using your fingers and thumb. Prick the surface of the pastry lightly before placing the pie in the oven.
- Cook for 20-30 minutes. When the pie is cooked it should move slightly in the dish when gently shaken. Slide on to a serving plate, dust with caster sugar and serve.