Category Pies

Pork, apple & apricot pie: a left-overs feast!

This thrifty pie, made with a simple mustard-flavoured hot watercrust pastry, is packed with pork, stuffing, juicy apricots, sharp apple, a few pickled vegetables and roasted onions: left-overs from a roast dinner and store-cupboard ingredients. This is the inaugural bake using a new pie tin from John Lewis (the Silverwood Bakeware range). This excellent tin is so adaptable […]

Luxury orange shortbread mince pies with a macaroon topping

I usually prefer to make mince pies using shortbread dough rather than pastry: it makes them more special than a standard pastry mince pie and it is really no harder to make. Besides, Christmas would not be Christmas without shortbread! And whenever I have made these mince pies, they have gone very quickly. These are also easy […]

Salted Honey Tart

For this month’s Secret Recipe Club assignment, I was allocated Emily’s delightful Life on Food blog. I love Emily’s enjoyment of creating meals from scratch: it’s a great approach to food and I share her feelings on how rewarding it is to do this. I also love the idea of Emily’s annual trips to Disneyland: I […]

Beef & ale Cornish pasties

Having not made pasties in a long while, I felt it time to make a batch. With this recipe I made a few tweaks to the classic pasty for personal preference: the pastry: I have gone for rough-puff pastry, but this time with the inclusion of a little lard as part of the fat content […]

Mince pies with pistachio Viennese biscuit topping

I do like to take a humble mince pie to a level that is so much more than what commercially is usually just indifferent pastry with a fairly non-descript filling. So I often vary things a little so that the mince pie is that bit more special. I first had a mince pie with a […]

Stilton, pear & piccalilli pork pies

This one of my favourite pork pies and it goes down especially well at Christmas: pear, Stilton and piccalilli are so good for each other anyhow as part of a cheese board or light snack, and they work particularly wonderfully in a pie with a crisp, melt-in-the-mouth pastry. A pork pie confession! Growing up near […]

Scotch pies

While I make pork pies a fair bit, I have never made scotch pies, and I had only ever eaten them once – decades ago! However, having eaten a wonderful one very recently I decided I had missed out. My scotch pies might not be traditional in that I used some lamb gravy left over […]

chicken, tarragon & roasted onion pithivier: a feast using left-overs!

Essentially a posh “roast dinner in a pie”, this is made using left-over roast chicken flavoured with an instant tarragon sauce and filled with other extras from a roast dinner made the day before. The roasted onions add a lovely sweetness and the stuffing, with added pistachios and dried apricots, adds both flavour and texture. […]

Salmon & mushroom coulibiac

A very firm nod towards the classic dish of a few decades ago, this is an easy bake to throw together and is excellent served for a special occasion. Wonderful served warm with a salad or steamed vegetables, it is also excellent served cold; I must confess, I often make this for picnics. At the […]

Piccalilli & black pudding pork pie with a cider jelly

  Using black pudding and piccalilli gives one of my favourite flavour combinations for a pork pie, resulting in a hearty but very easy-to-eat pie. The jelly is flavoured with cider and chicken stock which, in the absence of making a stock from pigs trotters, works so well in a pork pie. There are so […]

Shortcrust pastry & fool-proof blind-baking

This post is part of my Baking Tips page (whivh also has tips for macarons, croissants, cake decorating ideas and bread.) Key pastry tips Flavouring the dough Recipe: standard shortcrust pastry Flavour variations: flavouring the dough for both sweet & savoury pastry Rolling out tips Lining a tin Baking blind Using the blind-bake pastry case Gluten-free shortcrust […]

Shepherd’s Pie

This is probably my favourite dish that uses up left-overs, although it’s a great dish in its own right made with fresh lamb mince. When I make a roast I always do more vegetables and gravy than I need, specifically so that I can make a shepherd’s pie. And there is still more than enough […]

Lemon Meringue Pies

My gran’s lemon meringue pie is hands-down the best lemon meringue pie I have ever tasted. For a lemon meringue pie, every bite has to scream lemon at you, and this is certainly not a lemon meringue pie for anyone who does not love lemons! I prefer, unashamedly, a rustic appearance for these: their elegance […]

French Pork Pie with Chestnut & Apple

My version of the pork pie – Petit Pâté de Porc des Cévennes – as shown on Masterchef: The Professionals  for one of the technical challenges – it uses belly pork, smoked Black Forest ham, cooked ham, apple and chestnuts, all encased in puff pastry (rather than hot water crust pastry that is used for traditional British […]

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