Get your slice of pie - recipes

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iol lif june 8 ang pie INDEPENDENT NEWSPAPERS CHICKEN AND BROCCOLI PIES. Picture: Antoine de Ras

BEEF AND PARSNIP PASTIES

Makes 12

PASTRY

750ml cake flour

200g cold butter, cut into cubes

1 egg

About 60ml cold water

FILLING

500g lean beef mince

2 large red onions, finely chopped

2 garlic cloves, crushed

5ml dried mixed herbs

15ml tomato paste

30ml flour

125ml red wine

125ml beef stock

2 carrots, peeled and chopped

4 parsnips, peeled and chopped

250ml frozen peas

45ml chopped parsley

beaten egg for glazing

PASTRY: Put the flour into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs. Beat the egg and add it to the pastry with enough ice water to bring the mixture together to form a ball.

Remove from the processor and wrap in cling film and refrigerate for 30 minutes.

FILLING: Fry the mince meat and onion until cooked through and starting to brown. Add the garlic, mixed herbs, tomato paste and flour and cook for a few minutes, stirring to prevent the mixture sticking to the pot.

Add the wine, stock, carrots, parsnips and peas and simmer for 10-15 minutes until the vegetables are tender and the sauce has reduced. Stir in the parsley. Cool completely.

Roll out the pastry on a floured surface and cut out discs about 15cm in diameter. Place a generous spoonful of filling in the centre of the pastry.

Brush the edges of the pastry with some egg glaze and fold the pastry up to form a half moon. Pinch the edges together to seal. Repeat until all the pastry has been used.

Place the pasties on a baking tray, brush the pasties with egg glaze and bake at 190°C for 15-20 minutes.

* Try to find a pot lid with a sharp finish to use to cut out the discs of pastry or trace around a saucer or side plate.

SPINACH AND BUTTERNUT PIES

Makes 6

PASTRY

750ml cake flour

250g cold butter

250g crème fraiche or sour cream

FILLING

500g butternut, diced

45ml olive oil

salt and pepper

1 onion, chopped

5ml chopped garlic

400g spinach, cooked, drained and chopped

120g feta cheese, cubed

beaten egg for glazing

PASTRY: Put the flour into the bowl of a food processor. Cut the butter into cubes and add to the flour. Pulse the mixture until it resembles breadcrumbs.

Add the crème fraiche and pulse until the mixture forms a ball of dough. Remove the dough from the processor and wrap in cling film.

Refrigerate for 30 minutes.

FILLING: Put the butternut into a roasting pan. Drizzle with a little olive oil and some seasoning. Roast at 180°C for 30-40 minutes until soft.

In the meantime, heat the remaining oil in a frying pan and fry the onion and garlic until soft.

Add the spinach and fry for a few minutes. Season well.

Remove from the heat and add the cooked butternut and feta cheese.

Roll out the dough on a floured surface and cut out 6 x 15cm discs for the bases and 6 x 10cm discs for lids.

Line a foil pie mould with the larger disc. Divide the filling among the pies.

Brush the edges with beaten egg and press on the pastry for the lid. Decorate top with pastry scraps if desired. Brush with beaten egg. Bake at 200°C for 15-20 minutes until the pastry is golden brown.

Remove and cool slightly before removing from the foil mould.

Serve warm.

COUNTRY VEGETABLE PIES

Makes 12

PASTRY

375ml cake flour

375ml whole wheat flour

250g cold butter

250g crème fraiche or sour cream

FILLING

30ml olive oil

500g mixed diced vegetables

5ml crushed garlic

10ml chopped fresh thyme

salt and pepper

125g mozzarella cheese, diced

1 egg, beaten

50ml cream

PASTRY: Put the flour into the bowl of a food processor. Cut the butter into cubes and add to the flour. Pulse the mixture until it resembles breadcrumbs.

Add the crème fraiche and pulse until the mixture forms a ball of dough. Remove the dough from the processor and wrap in cling film.

Refrigerate for 30 minutes.

FILLING: Heat the oil and fry the vegetables and garlic until just tender. Add the thyme and season well, remove from the heat and stir in the cheese.

Combine the egg and cream and add to the mixture. Mix.

Roll out the dough on a floured surface. Cut out 12 x 15cm discs. Press the discs into a mega muffin pan or a large ramekin so that you have at least a 1cm overlap.

Pile the filling in and fold in the overlapping pastry to slightly enclose the filling. Bake at 190°C for 20-30 minutes until golden brown.

Remove from the pans and serve warm.

CHICKEN AND BROCCOLI PIES

Makes 4

60g butter

250g sliced mushrooms

60ml cake flour

250ml milk

salt and pepper

300g cooked, chopped chicken

100g cooked, chopped broccoli

45ml chopped parsley

500g frozen puff pastry, defrosted

beaten egg for glazing

Melt the butter in a pot and fry the mushrooms until soft. Stir in the flour and cook for a minute.

Add the milk and stir until boiling and thickened. Season well and stir in the chicken, broccoli and parsley. Cool completely.

Roll out the pastry on a floured surface. Cut out 4x12cm diameter discs to line the base of foil pie moulds. Pile chicken filling into each.

Cut out 4x8cm discs for lids. Brush the edges of the base disc with beaten egg. Top with the lid and press the edges to seal. Decorate top with pastry scraps if desired. Brush the lid with egg glaze.

Bake at 200°C for 20 minutes until golden brown and puffed. Remove from the oven, cool slightly then remove from the foil mould. Serve warm.

APPLE AND RASPBERRY LATTICE PIES

Makes 6

PASTRY

500ml cake flour

60ml castor sugar

150g cold butter, cubed

1 egg, beaten

ice water to mix

FILLING

400g can of pie apples

60ml castor sugar

grated rind of 1 orange

15ml cornflour

125g fresh raspberries

beaten egg for glazing

30ml warmed apricot jam

PASTRY: Put the flour and sugar into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs.

Add the egg and enough ice water to form a ball of dough. Remove from the processor and wrap in cling film. Refrigerate for 30 minutes.

Roll out the dough on a floured surface and cut out 8 x 8cm discs. Line 8 loose bottom quiche pans with the discs.

Divide the filling among the pans. Use the remaining pastry to cut 6mm thick strips and use these strips to make a lattice design on the pies.

Brush with beaten egg and bake at 180°C for 20 minutes until golden brown. Remove from the oven and brush with the warmed apricot jam.

FILLING: Combine the apples, sugar, rind and cornflour and mix well. Fold in the raspberries. - The Star

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