It’s British Pie Week. Who ate all the pies, I ask myself?
A crispy golden pie can be the most comforting of meals, whether it’s chicken and leek, beef and steak or apple and cinnamon, they are all winners to me.
There has been lots of discussion as to what a ‘real pie’ is, so let me explain:
A filled pie: This has a pastry base and an open-top, often filled with stewed fruits, sometimes partially covered with a lattice of pastry strips.
A top crust: Has the filling in the bottom of the dish and is covered with a single sheet of pastry, usually a savoury filling.
Two crust pie: (My personal favourite) is where the dish is lined with pastry and topped with a second layer, so the filling is enclosed in a pastry shell. All of the above are made with shortcrust pastry. Check out my Mini Beef Pie recipe.
I have made all of the above and I’m often asked how I get the pies to look so golden and crispy. It’s no secret, I buy the pastry.
Shop bought, ready rolled is perfectly acceptable, otherwise, why would supermarkets stock it?
I love that manufacturers have gotten wise and now sell round sheets to minimise waste. However, I draw the line at buying mashed potatoes or pre-spiralised vegetables.
Historians trace pie’s origins to the Greeks, who are thought to be the originators of the pastry shell, which they made by combining water with flour. So not much has changed, it’s just evolved, and made in all shapes and sizes.
A favourite place to visit when in London is Square Pie bakery. The company boasts more than 150 pies on their menu, including some limited editions.
Grabbing some shortcrust sheets I decided to create a simple, round pie. Sandwiching leftovers between two pastry sheets is a good way to reuse leftover ingredients. I had some leftover cooked chicken, and after a good rummage in the fridge, I came across a couple of leeks, onions and a tub of cooking cream.
With a few extra store cupboard staples, I set about feeding my pie needs. It’s quick and simple and the recipe is down to your taste. First, preheat the oven to 180°C, grease a deep tin, line with a sheet of pastry allowing some to overhang, set to one side. Next, sauté and onion and a chopped leek with some garlic, season it, then add 300ml cooking cream with 2 tsp of dried tarragon.
‘Historians trace pie’s origins to the Greeks, who are thought to be the originators of the pastry shell, which they made by combining water with flour’
Then add four cups of cubed cooked chicken and simmer for five minutes. Meanwhile, mix 1 tbsp of flour with a little cold water, stir into the sauce until it thickens. Pour the mixture into a lined tin, cover with a second pastry sheet, pinch the edges to seal, glaze with a beaten egg, pierce a hole in the centre then bake for 45-50 minutes.
A freshly baked, crusty pie is great any day of the week. So after experimenting at home with some lighter ingredients, I created a vegetarian two-crust pie, with a lattice top. (Recipe below). Healthy-ish, it’s full of vegetables and can be eaten hot or cold. I’m a long way from having 150 different pies on my menu, but my pies will remain round, deep, and delicious.
Layered roasted red pepper and spinach pie
Serves 6, prep time 25 minutes, cooking 45-50 minutes
INGREDIENTS
Butter to grease a 20cm spring sprung cake tin
2 sheets of round pre-made shortcrust pastry
1 free-range egg beaten
FOR THE FILLING
2 tbsp vegetable oil
1 large aubergine
500g jar of roasted peppers, drained
(you can find these in most stores)
250g of spinach leaves
250g of ricotta cheese
2 garlic cloves, chopped
2 tsp lemon zest
10 fresh basil leaves
Salt & pepper
METHOD
Preheat the oven to 180°C.
Heat the oil in a griddle pan, grill the aubergine on both sides until soft, but not mushy then set to one side.
Place the spinach in an ovenproof dish, add a little water, cover and cook in the microwave for three minutes.
Drain the excess water, add to a bowl and combine with the ricotta, lemon zest, salt and pepper.
Next, grease the tin, line with the first pastry sheet, pushing it into the corners allowing it some overhang.
Add a layer of spinach mix, then alternate other ingredients.
Top with basil leaves and brush the edges with egg.
Add with the second sheet of pastry, seal the edges with a fork. Using a sharp knife, trim off the excess.
Don’t discard the pastry; you can use this to add a lattice top to the pie (optional).
To make the lattice, cut the excess into 2cm strips.
Brush with egg, line the pastry strips equally apart, then at a 90-degree angle add the second layer of pastry strips.
Lift every other one to make the woven pattern, push the ends down, then brush with egg, top with rock salt.
Bake in the oven for 45-50 minutes until crisp and golden.
Finally, when cooked release the pie from the tin, transfer to a serving plate and serve.