PIES & TARTS
I didn’t bake pies for competition as few shows would include them as a category. I used to make apple, peach and quince pies at home, and I’ve included a recipe here for a beautiful apple and rhubarb pie. My youngest grandson, Jarrett, is fond of a custard tart and I still make them when the family is about. There’s a recipe here if you want to have a go.
My mother was a much better pastry cook than me. You name it, she made it. She made delicious meat pies and there is a classic family-style meat pie here that I hope you’ll enjoy as much as we used to!
There is also a recipe for individual lamb pies with a mashed potato topping (here), which are warming and delicious, and an egg and bacon pie (here) if you fancy something that’s nice cold. That one was always very popular with the family. And the good thing with a reasonably sized pie or tart is that you can divide them up and store them in the freezer.
For something different, try the Jatz pie here. It’s basically a meringue base filled with a mix of crumbled Jatz crackers and nuts and finished with whipped cream. It might sound a bit odd these days, but the combination of salty and sweet is yummy. Give it a go!
TIPS
Making pastry can be daunting for some people, and they resort to buying frozen pastry. The texture and flavour of pastry made from scratch is unbeatable, however, and once you understand a few basic rules, you will have success every time.
It is best to make pastry in cool conditions. Use chilled butter and iced water, and try to keep your hands cool (run them under a cold tap if you need to!). If it all gets too warm, the butter starts to melt and the pastry will be hard to work with.
When rubbing the butter into the flour, use just your fingertips, as these are the coolest parts of your hands. Have the butter chopped into small cubes to start with, so you don’t have to spend too much time ‘rubbing in’. The mixture should look a bit like breadcrumbs once the butter is mixed in.
Add the stated amount of iced or chilled water, and use a non-serrated knife in a cutting motion to incorporate. This avoids working the gluten in the flour too much. Once it starts to come together in moist, even-sized clumps, gather the dough together lightly. Moisture content of flour can vary, so pinch a little bit together to see if it is moist enough to hold together, and add a tiny bit more water if necessary.
Never knead pastry dough. Simply pile it onto a lightly floured bench and roll to the desired size. Gently drape the pastry over the rolling pin, and lift onto the pie dish. Ease into place, and trim away any excess pastry.
The pastry will need to ‘rest’ in the fridge before baking. This relaxes the gluten in the flour, and ensures a tender pastry.
Pre-baking the pastry shell with a filling of weights such as dried beans or rice to stop the pastry from puffing up (keep the beans or rice in a container specifically for this use) prevents you from ending up with soggy pastry. This is known as blind baking.
Always cool blind baked pastry completely before adding the filling. If it is warm, it can become soggy. This can be done up to one day ahead of time, if you like. Cool completely in the dish, then wrap tightly in plastic or place into an airtight container until needed.
BAKEWELL TART
PREP TIME: 45 MINS
CHILLING TIME: 20 MINS
COOKING TIME: 1 HOUR
SERVES 8–10
PASTRY
1½ cups plain flour
100g cold butter, chopped
3–4 tbsp iced water
FILLING
100g butter, at room temperature
½ cup white sugar
2 tsp finely grated lemon rind
2 eggs
100g ground almonds
1/3 cup plain flour
¼ cup strawberry jam (see recipe, here)
icing sugar, to dust
1 To make the pastry, sift the flour into a large bowl. Add the butter and use your fingertips to rub in until the mixture resembles breadcrumbs. Add the water and mix with a butter knife until evenly moistened. Gather the dough together and turn out onto a lightly floured surface. Roll out to fit a 22cm (base measurement) loose-bottomed tart tin. Line the dish with pastry and chill for 20 minutes.
2 Preheat the oven to moderate (180°C). Lay a sheet of baking paper over the pastry, and fill with dried beans or rice. Bake for 15 minutes, then take out the paper and beans and bake a further 15 minutes, until dry and lightly golden. Cool completely.
3 To make the filling, use electric beaters to beat the butter and white sugar until white and fluffy. Beat in the lemon rind. Add the eggs one at a time, beating well between each addition. Fold in the almonds and flour. Spread jam over the base of the pastry, and then spread the almond mixture on top. Bake for 30 minutes, until set and golden brown. Set aside to cool, then serve lightly dusted with icing sugar.
PINEAPPLE DELIGHT
PREP TIME: 30 MINS
CHILLING TIME: 6 HOURS
SERVES 8–10
200g plain sweet biscuits, crushed
125g butter, melted
¼ cup cold water
1 tbsp gelatine
425g can crushed pineapple
375g cream cheese, at room temperature, chopped
½ cup caster sugar
1 tsp vanilla essence
½ cup lemon juice
300ml cream, whipped
1 Lightly grease a 20cm (base measurement) springform tin. Combine the biscuits and butter, and press over the base of the tin. Place into the fridge to set while you make the filling.
2 Put the water into a cup or small bowl and sprinkle the gelatine over. Leave for a minute to soften, then stand in a small pan of simmering water and stir with a fork until the gelatine is dissolved. Cool. Drain the pineapple, and reserve ¼ cup of the juice.
3 Use electric beaters to beat the cream cheese, sugar and vanilla until smooth, then gradually add the lemon juice, reserved pineapple juice and the cooled gelatine, beating constantly. Fold in the pineapple and the whipped cream. Spread onto the biscuit base, and smooth the surface. Chill for about 6 hours (or overnight), to set.
NOTE: If you like, sprinkle a little toasted shredded coconut on top before serving.
CUSTARD TART
PREP TIME: 30 MINS
CHILLING TIME: 20 MINS
COOKING TIME: 1 HOUR 10 MINS
SERVES 8
PASTRY
1¼ cups plain flour
1 tbsp icing sugar
90g cold butter, chopped
2 tbsp chilled water
1 egg white, lightly beaten
FILLING
4 eggs
1 tsp vanilla extract
½ cup caster sugar
1½ cups milk
nutmeg, to sprinkle
1 To make the pastry, sift the flour and icing sugar into a large bowl. Add the butter and use your fingertips to rub in until the mixture resembles breadcrumbs. Add the water and mix with a butter knife until evenly moistened (add a tiny bit more water if necessary). Gather the dough together and turn out onto a lightly floured surface. Roll out to line a pie dish (18cm base measurement, 3 cup capacity). Chill for 20 minutes.
2 Preheat the oven to moderate (180°C). Line the pastry with a piece of baking paper and fill with dried beans or rice. Bake for 15 minutes, then take out the paper and beans and bake a further 10 minutes. Remove from the oven and brush the inside of the pastry shell with egg white. Bake a further 5 minutes, until dry and lightly golden. Cool completely.
3 For the filling, whisk the eggs, vanilla and sugar in a bowl. Heat the milk until it just comes to the boil, then pour onto the egg mixture, stirring constantly (don’t whisk or it will become frothy). Stand the pie dish on an oven tray, and pour the egg mixture into the pastry shell. Sprinkle the surface lightly with nutmeg. Bake for 40 minutes, until just set in the centre. It will still be a bit wobbly, but will firm up as it cools.
NEENISH TARTS
PREP TIME: 40 MINS
CHILLING TIME: 15 MINS
COOKING TIME: 10–12 MINS
MAKES 24
PASTRY
1 cup plain flour
½ cup ground almonds
100g cold butter, chopped
2 tbsp lemon juice
FILLING
150g butter, at room temperature, chopped
1 tsp vanilla essence
1 cup icing sugar
¼ cup raspberry jam
ICING
2 cups icing sugar
20g soft butter
2½ tbsp water
1 tbsp cocoa powder
1 Preheat the oven to moderate (180°C), and grease two 12-hole round-bottomed patty tins.
2 Combine the flour and almonds in a large mixing bowl. Add the butter and use your fingertips to rub in until the mixture resembles breadcrumbs. Add the lemon juice and mix with a butter knife until evenly moistened. Gather the dough together and turn out onto a lightly floured surface. Roll out to 3mm thick.
3 Use an 8cm round cutter to cut rounds from the pastry. Ease into the prepared tins, prick the bases with a fork, and chill for 15 minutes. Bake for 10–12 minutes, until lightly golden. Cool slightly in the tins, then lift out onto a wire rack to cool completely.
4 For the filling, use electric beaters to beat the butter and vanilla until soft, then add the icing sugar a little at a time, beating constantly, until white and fluffy. Place ½ tsp of jam into the base of each pastry shell, and then spoon the filling over. Use a small butter knife to smooth the surface. Refrigerate until firm.
5 For the icing, combine the icing sugar, butter and water and stir until smooth. Spread one half of each tart with half of the icing, and leave to set. Add the cocoa powder to the remaining icing, and stir until smooth. Use to finish icing the tarts. Leave to set.
APPLE AND RHUBARB PIE
Serve this delicious pie with whipped cream or vanilla ice-cream.
PREP TIME: 40 MINS
CHILLING TIME: 20 MINS
COOKING TIME: 50 MINS
SERVES 10
PASTRY
3 cups plain flour
½ cup caster sugar
pinch salt
250g butter, chopped
1 egg, lightly beaten
1 tsp vanilla essence
FILLING
1 bunch rhubarb
5 large Granny Smith apples
2 tbsp water
¼ cup caster sugar
¼ cup flaked almonds
1 Place the flour, sugar, salt and butter into a food processor, and, using the pulse button, process in short bursts until the mixture resembles breadcrumbs. Add the egg and vanilla, and process, again in short bursts, until the mixture just starts to clump together.
2 Turn out onto a work bench, and gather the dough together. Divide into two portions – 2/3 and 1/3. Roll the large piece out to fit a 23cm (base measurement) loose-bottomed flan tin. Line the tin with the pastry and chill for 20 minutes. Shape the smaller portion into a ball, and wrap in plastic. Chill for at least 20 minutes, or until required.
3 Preheat the oven to moderately hot (200°C). Line the pastry with a piece of baking paper and fill with dried beans or rice. Bake for 10 minutes, then take out the paper and beans and bake a further 5 minutes, until dry and lightly golden. Cool completely.
4 Meanwhile, to make the filling, wash the rhubarb and cut into 5cm pieces. Peel, core and slice the apples. Combine the rhubarb and apples in a large saucepan and add 2 tbsp water. Cover and cook over medium heat for about 5 minutes until just tender. Drain well, then mix in the sugar and leave to cool completely before filling the pastry case.
5 Spoon the apple mixture into the pastry case. Coarsely grate the other portion of pastry over the top of the filling, making sure it is covered completely. Sprinkle with the almonds. Bake for 30 minutes, or until golden brown.
TREACLE TART
You can serve this warm with custard as a dessert, or at room temperature with tea or coffee.
PREP TIME: 40 MINS
CHILLING TIME: 20 MINS
COOKING TIME: 40 MINS
SERVES 8–10
PASTRY
1½ cups plain flour
100g cold butter, chopped
3–4 tbsp chilled water
FILLING
1 cup golden syrup
25g butter
1 tsp finely grated lemon rind
2 tbsp lemon juice
½ tsp ground ginger
2 cups fresh white breadcrumbs
1 egg, lightly beaten
1 Preheat the oven to moderate (180°C).
2 Sift the flour into a large bowl. Add the butter and use your fingertips to rub in until the mixture resembles breadcrumbs. Add the water and mix with a butter knife until evenly moistened.
3 Gather the dough together and turn out onto a lightly floured surface. Divide the dough into two portions, roughly 2/3 and 1/3. Roll out the larger portion and use to line a pie dish (18cm base measurement, 3 cup capacity). Roll the other piece to a rectangle about 24cm x 12cm. Cut into long thin strips and weave a top if desired (see note). Chill pastry for 20 minutes.
4 For the filling, combine the golden syrup, butter, lemon rind and juice and the ginger in a small saucepan and stir over medium heat until melted and combined. Place the breadcrumbs into a large bowl. Add the syrup and stir to combine. Cool slightly, then spread into the pastry shell.
5 Lay the pastry strips across the top, in a criss-cross pattern. Trim off the overhanging pastry and press around the edges of the pastry with a fork. Brush with egg. Bake for 40 minutes, until pastry is golden brown and the filling is browned.
NOTE: To weave the pastry top, lay half the strips out on a sheet of baking paper, leaving a 1.5–2cm gap between each. Fold every second strip back and lay a strip at right angles across them. Replace the folded strips, and then fold back the alternate strips and lay another piece across. Repeat until you have a woven topping of pastry. Slide onto a board and refrigerate until firm, then invert onto the top of the pie and peel away the paper. Trim the overhanging pastry, and press the edges to seal. If this is all too complicated, just lay one lot of strips across the pie, and then lay the rest at right angles on top of them.
FRENCH FRUIT TART
PREP TIME: 40 MINS
CHILLING TIME: 80 MINS
COOKING TIME: 30 MINS
SERVES 8
PASTRY
1½ cups plain flour
2 tbsp icing sugar
125g cold butter, chopped
3–4 tbsp iced water
FILLING
3 egg yolks
¼ cup caster sugar
2 tbsp plain flour
1 cup milk
1 tsp vanilla essence
fresh fruit in season
1/3 cup apricot jam, to glaze
1 For the pastry, sift the flour and icing sugar into a bowl. Add the butter and use your fingertips to rub in until the mixture resembles breadcrumbs. Add the water and mix with a butter knife until evenly moistened. Gather the dough together and turn out onto a lightly floured surface. Roll out to fit a 34cm x 10cm (base measurement) loose-bottomed flan tin. Line the tin with the pastry and chill for 20 minutes.
2 Preheat the oven to moderate (180°C). Line the pastry with a piece of baking paper and fill with dried beans or rice. Bake for 15 minutes, then take out the paper and beans and bake a further 15 minutes, until dry and lightly golden. Cool completely.
3 Meanwhile, to make the filling, combine the egg yolks and caster sugar in a bowl, and whisk until pale and creamy. Whisk in the flour. Heat the milk until it just comes to the boil, then pour onto the egg mixture, whisking constantly. Return the mixture to a clean saucepan, and stir over low heat for about 4 minutes, or until very thick. Don’t let the mixture boil.
4 Pour into a bowl, stir in the vanilla and set aside to cool. Stir the mixture occasionally to release the heat, then lay a sheet of plastic wrap right on the surface to prevent a skin forming, and chill for 1 hour, until cold.
5 Spread the chilled custard into the tart shell. Peel and cut or slice the fruit as desired, and arrange into the custard. Warm the jam and strain through a sieve to remove lumps. Brush over the fruit to glaze.
NOTE: You can make this in a 23cm (base measurement) round tin.
JATZ BISCUIT PIE
PREP TIME: 20 MINS
COOKING TIME: 20–25 MINS
SERVES 8
22 Jatz biscuits
3 egg whites
¾ cup caster sugar
1 tsp vanilla essence
1 cup chopped walnuts (or pecans)
1 cup cream, whipped
1 block dark chocolate
1 Preheat the oven to moderate (180°C), and grease a pie dish (18cm base measurement, 3 cup capacity).
2 Place the biscuits between 2 clean tea towels and roll with a rolling pin to crush.
3 Using electric beaters, beat the egg whites until soft peaks form. Add the sugar a tablespoon at a time, beating until the sugar has dissolved between each addition. Keep adding and beating until the mixture is thick, white and glossy. Beat in the vanilla.
4 Fold the biscuit crumbs and the walnuts through the egg whites, then spoon into the pie plate. Bake for 20–25 minutes, until crisp on the surface. Set aside to cool completely.
5 Top the pie with the whipped cream, and use a vegetable peeler to shave chocolate along the side of the block (you won’t use it all!). Sprinkle the chocolate over the cream. Chill until serving time.
TOMATO AND BASIL QUICHE
PREP TIME: 40 MINS
CHILLING TIME: 30 MINS
COOKING TIME: ABOUT 1 HOUR
SERVES 8
PASTRY
1¼ cups plain flour
90g butter, chopped
1 egg yolk
1–2 tbsp lemon juice
FILLING
20g butter
1 leek (white and pale green part), sliced
3 small ripe tomatoes
3 eggs
300ml cream
¾ cup grated tasty cheese
¾ cup chopped fresh basil
½ cup chopped fresh parsley
1 tbsp finely grated parmesan cheese
1 To make the pastry, sift the flour into a mixing bowl, and add the butter. Use your fingertips to rub in until the mixture resembles breadcrumbs. Add the egg yolk and lemon juice, and mix with a butter knife until evenly moistened.
2 Gather the dough together and turn out onto a lightly floured surface. Roll out to fit a 23cm (base measurement) loose-bottomed flan tin. Line the tin with the pastry and chill for 30 minutes.
3 Preheat the oven to moderate (180°). Lay a sheet of baking paper over the pastry, and fill with dried beans or rice. Bake for 10 minutes, then take out the paper and beans and bake a further 10 minutes, until dry and lightly golden. Cool completely.
4 For the filling, melt the butter in a frying pan, and cook the leek over medium-low heat for about 3 minutes, until tender. Set aside to cool.
5 Score a small cross into the skin at the base of each tomato. Place into a heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and cool. Peel off the skins, and cut the tomatoes into 1cm slices.
6 Spread the cooled leek mixture into the pastry shell. Whisk the eggs and cream together and add the cheese; pour over the leeks. Combine the herbs and spread onto a plate. Coat the tomatoes slices in the herbs, and arrange into the tart shell. Season with salt and pepper, and sprinkle with parmesan. Bake for 45 minutes, or until golden and set.
FAMILY-STYLE MEAT PIE
PREP TIME: 40 MINS
COOLING TIME: ABOUT 1 HOUR
COOKING TIME: 2 HRS 25 MINS
SERVES 6–8
FILLING
2 tbsp olive oil
1.5kg chuck steak, well trimmed, and cut into 2cm cubes
1 onion, chopped
2 tbsp plain flour
2 tbsp tomato paste
2 cups beef stock
1 large carrot, chopped
100g button mushrooms, sliced
PASTRY
2 cups plain flour
150g cold butter, chopped
4–5 tbsp iced water
1 egg, lightly beaten, to glaze
1 To make the filling, heat the oil in a large saucepan, and cook the meat in 4 batches over high heat, until well browned. Transfer each batch to a bowl and set aside. Add the onion to the pan and cook over medium heat, until soft and golden brown.
2 Sprinkle the flour into the pan and cook, stirring, for about 30 seconds. Stir in the tomato paste, gradually add the stock, stirring and scraping the bottom of the pan. Return the meat with any juices to the pan, and stir to combine.
3 Bring to the boil, then reduce the heat to very low and simmer, partially covered, for 1 hour. Stir occasionally to prevent it catching on the bottom. Add the carrot and mushrooms and cook for another hour. Cook uncovered for the last 15 minutes of cooking, and stir regularly, until the liquid has reduced and thickened. Transfer to a large bowl and cool completely.
4 To make the pastry, sift the flour into a large bowl. Add the butter and use your fingertips to rub in until the mixture resembles breadcrumbs. Add the water and mix with a butter knife until evenly moistened. Gather the dough together and turn out onto a lightly floured surface. Divide the dough in half. Roll 1 piece out to fit a pie dish (20cm base measurement, 5 cup capacity). Line the dish with pastry. Roll out the other piece a little larger than the top of the dish. Place onto a board. Chill the pastry for 20 minutes.
5 Preheat the oven to moderately hot (200°C). Stand a pie funnel in the centre of the dish, and spoon the meat mixture into the pastry shell. Cut a cross in the centre of the top pastry. Lay over the top of the pie, easing the cut over the pie bird. Trim away excess pastry, and crimp the edge to seal. Brush with egg, and bake for 25 minutes, until golden brown.
NOTE: Using a pie funnel helps to prevent the top layer of pastry from becoming soggy, and allows steam to escape so the filling doesn’t overflow. You’ll find them in any kitchen shop. The filling can be – and is probably even better – made a day ahead.
CORNISH PASTIES
PREP TIME: 30 MINS
CHILLING TIME: 20 MINS
COOKING TIME: 40 MINS
MAKES 6
PASTRY
2 cups plain flour
125g cold butter, chopped
4–5 tbsp iced water
FILLING
150g rump steak
1 small potato
1 small onion
½ medium swede
20g butter, melted
1 egg, lightly beaten, to glaze
1 To make the pastry, sift the flour into a large bowl. Add the butter and use your fingertips to rub in until the mixture resembles breadcrumbs. Add the water and mix with a butter knife until evenly moistened. Gather the dough together and shape into a disc. Wrap in plastic wrap and chill for 20 minutes.
2 For the filling, finely chop the meat and vegetables. Place into a large bowl, add the butter, and season well with salt and pepper. Mix with your hands until evenly combined.
3 Preheat oven to moderate (180°C) and line a large baking tray with baking paper. Divide the dough into six equal portions. Roll out each portion on a lightly floured surface to about 15cm diameter. Place 1/6 of the filling into the centre of a pastry round, and bring the sides up to meet in the centre. Crimp the edges to seal. Repeat with remaining pastry and filling.
4 Place onto the trays, and brush with beaten egg. Bake for 40 minutes, until well browned and the filling is cooked through. Serve warm or at room temperature.
PORK PIES
PREP TIME: 40 MINS
COOKING TIME: 1 HOUR
MAKES 6
FILLING
750g pork mince
1 green apple, peeled and finely grated
2 tsp chopped sage (or 1 tsp dried)
1 tsp chopped thyme
¼ tsp nutmeg
¼ tsp allspice
½ cup weak chicken stock
1 tsp gelatine
PASTRY
3½ cups plain flour
150g butter, chopped
2 eggs, lightly beaten
1 egg, extra, lightly beaten, to glaze
1 Preheat the oven to moderately hot (200°C), and grease 6 large muffin tins (¾ cup capacity).
2 For the filling, combine the mince, apple, herbs and spices in a bowl. Season with salt and pepper and mix well. Cover and refrigerate until required.
3 To make the pastry, place the flour into a large mixing bowl and make a well in the centre. Put the butter into a saucepan with 2/3 cup water, and bring to the boil. Add to the flour and mix. Next add the eggs and mix with a wooden spoon. Gather together with your hands into a dough and knead gently until smooth.
4 Divide the dough into two portions, roughly 2/3 and 1/3. Wrap the smaller portion in plastic wrap and set aside. Take the larger portion and divide into 6 even-sized portions. Roll out each portion to line the muffin tins, allowing some overhang. Divide the filling among the pastry shells.
5 Divide the reserved pastry into 6 portions, and roll each out to fit the tops of each pie. Use a small pastry cutter to cut a hole (about 1.5cm in diameter) in the centre of each piece, and discard. Place the pastry on top of the filling to cover, and press the edges to seal. Brush the tops with egg, and bake for 1 hour.
6 Lift the pies from the tin onto a rack. Place the stock into a bowl and sprinkle the gelatine over. Leave to soften, then stand in a pan of hot water and whisk to dissolve. Transfer to a small jug. Using a small funnel, slowly and carefully pour stock mixture into each pie through the hole on top. Cool, then place onto a tray, cover with plastic wrap and refrigerate until cold.
EGG AND BACON PIE
PREP TIME: 30 MINS
CHILLING TIME: 20 MINS
COOKING TIME: 35 MINS
SERVES 6–8
PASTRY
2 cups plain flour
150g cold butter, chopped
4–5 tbsp iced water
1 egg, lightly beaten, to glaze
FILLING
250g bacon rashers
5 eggs
1/3 cup cream
1 tbsp chopped chives
1 To make the pastry, sift the flour into a large bowl. Add the butter and use your fingertips to rub in until the mixture resembles breadcrumbs. Add the water and mix with a butter knife until evenly moistened. Gather the dough together and turn out onto a lightly floured surface. Divide the dough in half. Roll 1 piece out to line a pie dish (18cm base measurement, 3 cup capacity). Roll out the other piece a little larger than the top of the dish. Place onto a board. Chill the pastry for 20 minutes.
2 Preheat the oven to moderately hot (190°C). Remove the rind from the bacon, and roughly chop. Arrange over the base of the pastry, and break the eggs over, taking care to keep the yolks whole. Season the cream with salt and pepper, and whisk in the chives. Pour over the eggs.
3 Lay the top sheet of pastry over the pie, and press the edges with a fork to seal. Brush the top with beaten egg, and bake for 35 minutes, until the pastry is golden brown and the filling is set. Leave to cool until just warm (best not served piping hot), or cool completely and serve at room temperature.
LITTLE CHICKEN PIES
PREP TIME: 40 MINS
COOLING TIME: 30 MINS
COOKING TIME: 35 MINS
MAKES 12
FILLING
2 tsp olive oil
500g chicken thigh fillets, finely chopped
½ small onion, finely chopped
75g button mushrooms, sliced
30g butter
3 tsp plain flour
1/3 cup milk
1/3 cup chicken stock
PASTRY
3 cups plain flour
185g cold butter, chopped
5–6 tbsp iced water
1 egg, lightly beaten, to glaze
1 For the filling, heat the oil in a large non-stick frying pan and cook the chicken in 2 batches over medium-high heat until well browned and cooked through. Set aside in a bowl. Reduce the heat to medium, and add the onion to the pan. Cook for 2 minutes, until soft. Add the mushrooms and cook a further 3–4 minutes, until soft. Add to the chicken.
2 Melt the butter in the same pan, and sprinkle the flour over. Cook, stirring, for 1 minute. Add the combined milk and stock a little at a time, stirring until smooth and well combined between each addition.
3 Add the sauce to the chicken, and stir to combine. Season with salt and pepper to taste, and place into the fridge to cool completely.
4 Preheat the oven to moderately hot (190°C), and grease 12 medium muffin tins (1/3 cup capacity). To make the pastry, sift the flour into a large bowl. Add the butter and use your fingertips to rub in until the mixture resembles breadcrumbs. Add the water and mix with a butter knife until evenly moistened. Gather the dough together and divide into 2 portions, one slightly larger than the other. Use a 10cm cutter (or a small saucer as a guide) to cut 12 rounds from the larger portion. Use to line the muffin tins.
5 Shape the remaining pastry into a disc and wrap in plastic. Chill the pastry and the pastry-lined tins for 10 minutes.
6 Divide the filling among the pastry cases. Roll out the pastry, and use a 7cm cutter to cut out 12 pastry rounds. Place on top of the pies, and press the edges to seal. Brush the tops with egg, and prick with a fork. Bake for 25 minutes, or until golden brown. Serve warm.
LAMB AND POTATO PIES
PREP TIME: 40 MINS
COOLING TIME: 40 MINS
COOKING TIME: 40–45 MINS
MAKES 6
FILLING
1 tbsp oil
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
500g lamb mince
1 tbsp plain flour
400g can diced tomatoes
1 beef stock cube, crumbled
PASTRY
2 cups plain flour
125g cold butter, chopped
4–5 tbsp iced water
TOPPING
1kg floury potatoes, peeled and chopped
¼ cup milk
30g butter, plus 30g extra, finely chopped
1 To make the filling, heat the oil in a large, deep frying pan and add the onion, carrot and celery. Cook over medium heat for about 5 minutes, until softened. Add the mince and cook for about 5 minutes, breaking up any lumps with a wooden spoon, until brown. Sprinkle the flour over and cook, stirring, for 1 minute. Stir in the tomatoes and stock cube. Bring to the boil and then simmer for 5 minutes, until thickened. Transfer to a bowl and cool to room temperature.
2 To make the pastry, sift the flour into a large bowl. Add the butter and use your fingertips to rub in until the mixture resembles breadcrumbs. Add the water and mix with a butter knife until evenly moistened. Gather the dough together and then divide into six portions. Roll out each one to fit pie dishes (9.5cm base measurement, 1 cup capacity). Chill for 15 minutes.
3 Preheat the oven to moderately hot (190°C). Line each pastry shell with a piece of baking paper and fill with dried beans or rice. Bake for 10 minutes, then take out the paper and beans and bake a further 5 minutes, until dry and lightly golden. Cool completely.
4 For the topping, cook the potatoes in a large saucepan of boiling water until tender. Drain well, and return to the pan. Place back over low heat to evaporate off any excess water, then turn off the heat. Mash well with a potato masher, then add the milk and butter and whip with a wooden spoon until fluffy. Season to taste. Spoon the meat filling into the pastry shells, and top with the mashed potato. Dot with the extra butter, and bake for 10–15 minutes, until the topping is brown.
