Apple & Cheddar pie

Apple & Cheddar pie

serves 6

ingredients

150g/5oz plain flour, sifted 250g/9oz Cheddar cheese, grated 1⁄2 teaspoon salt

150g/5oz vegetable shortening 75ml/3fl oz iced water 350g/12oz cooking apples, cored

and chopped 100g/4oz granulated sugar 2 teaspoons self-raising flour

1⁄2 teaspoon ground cinnamon

2 teaspoons butter

1 egg yolk, beaten

1 tablespoon water

•Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in pie dish with butter.

•Mix together the plain flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse breadcrumbs. Sprinkle the iced water over, and toss the crumbs until a dough is formed. Press the dough firmly into a ball.

•Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 30cm/12in circle. Use to line the greased pie dish, trimming the edges to 1cm/1⁄2in beyond the rim of the pie plate.

•Put the apples, sugar, self-raising flour and cinnamon in a bowl, and mix well. Arrange the apple mixture in the pastry shell. Roll out the remaining pastry to a 30cm/12in circle. Place on top of the filling, trimming the crust to 2.5cm/1in beyond the rim of the pie dish. Flute the edges to form a rim.

•Combine the egg yolk with 1 tablespoon water to make an egg wash, then brush over the top crust and rim.

•Bake the pie in the oven for 45–50 minutes until apples are tender and the crust is a golden brown. Cool on a wire rack before serving.

Seafood pie

serves 4

ingredients

700g/11⁄2lb potatoes, peeled and thinly sliced

salt and freshly ground black pepper 450g/1lb cod fillet

450ml/3⁄4pt milk

75g/3oz butter, plus extra for greasing

350g/12oz trimmed leeks, sliced freshly grated nutmeg 25g/1oz plain flour 100g/4oz Stilton cheese 50ml/2fl oz single cream 225g/8oz peeled and deveined

cooked prawns

salt and freshly ground black pepper

•Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a1.7-litre/3pt pie dish and place on a baking tray.

•Cook the potatoes in a pan of salted boiling water for 5 minutes or until partially softened, then drain thoroughly.

•Put the cod in a shallow pan. Pour over 50ml/2fl oz of the milk and season lightly with salt and pepper. Cover and poach for 5 minutes until tender. Drain, reserving the liquid. Flake the cod, discarding the skin and bones.

•Melt 25g/1oz of the butter in a pan and sauté the leeks for 3 minutes, adding nutmeg to taste.

•Melt the remaining butter in another small pan. Add the flour and cook, stirring, for 1 minute. Remove from the heat, and gradually blend in the remaining milk and the reserved fish liquid, stirring until smooth.

•Return the pan to the heat. Cook, stirring, until the sauce has thickened. Crumble in the Stilton and add the cream. Season with salt and pepper.

•Put the cod, leeks and prawns in the prepared pie dish. Spoon over half the sauce, add the potatoes and pour over the remaining sauce. Cook the pie in the oven for 45 minutes. Serve immediately.

Tuna mornay

serves 4

ingredients 50g/2oz butter 25g/1oz plain flour 500ml/16fl oz milk

1⁄2 teaspoon mustard powder 75g/3oz Cheddar cheese, grated 600g/1lb 5oz canned tuna, drained 2 tablespoons chopped fresh

flat-leaf parsley

2 eggs, hard-boiled and chopped 25g/1oz fresh white breadcrumbs salt and freshly ground black pepper

•Preheat the oven to 180°C/350°F/Gas mark 4.

•Melt the butter in a small pan. Add the flour and stir over a low heat for 1 minute or until pale and foaming. Remove the pan from the heat, and gradually stir in the milk. Return the pan to the heat and stir constantly until the sauce boils and thickens. Reduce the heat and simmer for

2 minutes. Remove from the heat and whisk in the mustard and 50g/2oz of the cheese until melted and smooth.

•Flake the tuna with a fork and mix into the sauce with the parsley and egg. Season with salt and pepper. Spoon into 4 x 250ml/9fl oz ramekins. Mix the breadcrumbs and remaining cheese, and sprinkle over the top of each ramekin. Bake in the oven for 15–20 minutes until the topping is golden brown. Serve hot.

Chicken & sausage pie

serves 6–8

ingredients 

For the pastry 150g/5oz butter, plus extra

for greasing 450g/1lb plain flour

1 tablespoon dried mixed herbs salt and freshly ground

black pepper 1 egg, beaten

For the filling 450g/1lb spinach freshly grated nutmeg 450g/1lb skinless chicken breast

fillet, cubed 225g/8oz sausage meat

1 bunch of spring onions, chopped 25g/1oz chopped fresh

flat-leaf parsley

4 fresh apricots, stoned and chopped

1 teaspoon grated lemon zest

1 egg, beaten. 

•Preheat the oven to 200°C/400°F/Gas mark 6. Grease a 23cm/9in round loose-bottomed cake tin with butter.

•For the pastry, mix together the flour and herbs, and season with salt and pepper. Melt the butter in a pan with 250ml/9fl oz water, then bring to the boil. Quickly stir in the flour mixture, mixing to form a soft dough. Cool slightly, then turn out and knead briefly on a lightly floured work surface. Wrap in cling film and leave to cool.

•To make the filling, wash the spinach, then place in a large pan with no water and cook, covered, for 5 minutes until the spinach is wilted and tender. Drain well, pressing out any excess liquid. Chop, then season to taste with nutmeg, salt and pepper.

•Put the chicken in a bowl with the sausage meat, spring onions, parsley, apricots, lemon zest and egg. Combine thoroughly with your hands. Add the spinach, season with salt and pepper, and mix well.

•Roll out two-thirds of the pastry and use to line the prepared cake tin. Fill the pastry with the chicken mixture.

•Dampen the pastry edges, then roll out the remaining pastry to cover the pie, pinching the edges together to seal.

•Bake in the oven for 1–11⁄4 hours until golden. Leave to cool in the tin for 20 minutes, then remove and cool completely before serving.

Mushroom & veal pie

serves 4

ingredients

500ml/18fl oz beef stock

25g/1oz plain flour

2 tablespoons dry vermouth

1⁄4 teaspoon salt

1 tablespoon tomato purée

1⁄2 teaspoon freshly ground

1 teaspoon Worcestershire sauce

black pepper

175g/6oz frozen peas

450g/1lb stewing veal, trimmed

and cut into bite-size pieces

For the topping

1 tablespoon vegetable oil

200g/7oz plain flour

1 onion, chopped

1 tablespoon chopped fresh

1 garlic clove, minced

flat-leaf parsley

2 carrots, chopped

2 teaspoons baking powder

200g/7oz mushrooms, sliced

25g/1oz butter

1⁄2 teaspoon dried sage

175ml/6fl oz Greek-style yogurt

150ml/5fl oz water

salt and ground black pepper

•In a plastic bag, combine the flour with the salt and half the pepper. Toss the veal in the flour mixture, in batches if necessary.

•In large frying pan, heat half the oil over a medium-high heat, and brown the veal in batches, adding the remaining oil as necessary. Transfer to a plate and set aside.

•Stir the onion, garlic, carrots, mushrooms, sage and 1 tablespoon water into the pan and cook, stirring, for about 7 minutes until golden. Stir in the remaining water, the stock, vermouth, tomato purée, Worcestershire sauce, remaining pepper and veal. Bring to the boil, then reduce the heat and simmer, covered, stirring occasionally, for 1 hour.

•Preheat the oven to 230°C/450°F/Gas mark 8.

•Uncover the pan and cook for about 15 minutes until the veal is tender and the sauce has thickened. Stir in the peas and leave to cool. Pour into a 20cm/8in square baking dish.

•To make the topping, in a large bowl, stir together the flour, parsley, baking powder and seasoning. Cut in the butter until the mixture resembles coarse breadcrumbs.

•On lightly floured surface, gently knead the dough until smooth. Gently pat out the dough into a 20cm/8in square. Cut into 16 equal squares and place over the veal mixture in four rows.

•Bake in the oven for 25–30 minutes until the crust is golden. Serve hot.