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Category Archives: Pies, Tarts and Quiches

Leek and Spinach Galette

Ingredients

450g good store bought shortcrust pastry, or you could make your own.

2 leeks

1 tablespoon olive oil

1/2 tablespoon butter

2 garlic cloves, finely chopped

1/2 teaspoon salt

50g baby spinach leaves

140g light sour cream or creme fraiche

2 free range eggs

1 teaspoon mustard

Salt and ground black pepper

50g cheddar cheese

Egg wash – 1 free-range egg mixed with 1/2 tablespoon water.

Method

Roll out the pastry to a rough circle. About 20-25cm or 9-10 inches in diameter is good. This is a rustic galette and is very forgiving. Put the circle of pastry onto a baking sheet on your chosen baking surface. A cast iron pan is ideal (that’s what I used), but a baking tray works just as well.

Score another circle with a knife inside the pastry base, 2-3 cms smaller. Carefully turn up the outer circle to make a rough side for the galette.

Chop the leeks into rounds. Put the olive oil and butter into a large frying pan. When the butter is melted, add the chopped garlic and leeks. Add the salt and simmer the mixture on a low heat for 10-15 minutes or until the leeks are soft. Add the the baby spinach leaves and stir through. Turn off the heat and cover the frying pan. Leave for 5 minutes until the spinach has wilted.

Preheat the oven to 190 degrees C.

Put the sour cream or creme fraiche into a bowl and stir to loosen. Add the eggs, and beat well to fully mix. Add the mustard and salt and pepper and mix.

Scatter the cheddar cheese over the pastry circle, and then scatter the leeks/garlic/spinach on top. Pour the sour cream/egg mixture very carefully over the filling inside the galette. If you have too much liquid, don’t use it all in case it spills.

Brush the pastry edge with egg wash.

Place the galette into the pre-heated oven, and bake for 30-35 minutes or until the custard is set and slightly puffy. The pastry should be golden brown, too.

Serve warm or at room temperature with a green salad. You could throw in a few baby spinach leaves and some fried leek rounds for decoration too!

Keto Pork Pies

I have a friend who is on a strict keto diet. I often make recipes that are naturally keto friendly or adapting ingredients to make the recipe fit the requirements.

Hearty beef or lamb stews are easy, provided you leave out the root vegetables. Chilli beef is always a winner!

My friend is very partial to pork pies. So they are definitely on the “to bake” list! Now pork pies are notoriously tricky to make with hot water pastry. And if you hand raise the pastry, that’s really challenging!

You need to adapt the pastry with keto friendly ingredients. And it’s still a hot water crust pastry which is more difficult to handle than ordinary pastry. However this recipe doesn’t require hand raising. Simply bake in large muffin molds, or small pie molds as I did.

The keto pastry is not that difficult to handle and the resulting crust is quite delicious!

Ingredients

Filling

2 rashers bacon

300g pork shoulder

4 spring onions or 1 medium onion

A small handful each of thyme and sage

1/2 teaspoon chilli paste or chilli powder

Salt and pepper

Hot water crust pastry

200 grams almond flour

200 grams oat bran

1 ½ teaspoon guar or xanthan gum

1 teaspoon salt

Ground black pepper

60 grams butter

60 grams lard

200 grams water

1 free range egg

Jelly

1 gelatine platinum leaf

125 mls chicken or vegetable stock

1 free range egg, beaten, for glazing.

Method

Butter the pork pie molds well. Large muffin molds work well.

Chop the bacon rashers and the pork shoulder roughly, and put in a food processor. Add the spring onion or onion also roughy chopped, and the thyme, sage, chilli and salt and pepper.

Blitz in the food processor, until the ingredients are combined. Don’t over process. You want a pork mince, not a paste.

Preheat the oven to 180 degrees C fan forced.

Meanwhile, make the pastry. Mix the almond flour, oat bran, guar or xanthan gum, salt and pepper in a large bowl.

Lightly whisk the egg, make a well in the centre, put in the egg and mix in. Don’t worry if you can’t mix in properly – you will get clumps.

Put the butter, lard and water in a saucepan over a low heat and cook until the butter and lard are fully melted.

Turn the heat up and bring the liquid to the boil, and as soon as it starts boiling, carefully pour all the liquid into the flour mixture. You will need to stir everything together quite quickly while the mixture is still warm. Make sure everything is combined.

This mixture will make 6 pies, so divide the mixture into 6 large balls for the pie bottoms and 6 smaller balls for the pie lids.

Press each of the larger balls of dough into the molds, pushing the dough down into the molds and up the sides. Make sure there are no holes.

Divide the pork mix into 6 portions and put each portion inside the pastry bottoms. Leave a space at the top, for the jelly.

Using your fingers, stretch the small balls of dough into circles to fit the top of the pies for the lids.

Brush some beaten egg around the edges of the pies. Place the dough lids on top of the pies, and gently press all around the edges to stick the lids and bottoms together.

Brush the pork pie tops with more beaten egg, and make a hole in the centre of the pies.

Put the pies in the oven and bake for 45 minutes. Remove from the oven, and egg wash the tops again. Put back in the oven for a further 10 minutes.

Take the pork pies from the oven and allow them to cool inside the molds.

Meanwhile, dissolve the gelatine leaf in the hot stock. Pour the stock slowly inside the pork pies through the hole in the lids until they are full. Let the stock soak in for a moment, then pour in a little more stock.

Put the pies in the fridge for a few hours for the jelly to set.

Serve at room temperature with plenty of your favourite chutney or relish, and maybe a few pickles on the side.

Cheesy Pumpkin and Leek Filo Bake

A great winter warmer. Layers of pumpkin, leek and optional bacon with a mixture of cheeses, encased in filo pastry.

Bake, traybake or pie this is delicious for lunch or supper.

And if you’re pumpkin averse, butternut squash works just as well!

Ingredients 

2 tablespoons oil

500g pumpkin or butternut squash

5 rashers of streaky bacon

3 large leeks

1 clove of garlic

100g goat’s cheese

100g feta

2 large tablespoons Greek yoghurt

Sea salt and freshly ground black pepper

10 filo sheets

Butter for brushing the filo sheets + extra for greasing the baking dish

Method

Heat a medium sized frying pan on the stove top over a  medium heat. If using, fry the bacon rashers. Once cooked, set aside.

Preheat oven to 180 degrees C. Chop the pumpkin into small chunks, skin on. Lay the pumpkin pieces onto a baking tray lined with baking paper. Pour one tablespoon of the oil over the pumpkin pieces. Bake for 20-30 minutes until the pumpkin is soft. Set aside until ready to assemble the pie.

Wash the leeks and cut into small lengths, about 2 cms. Finely chop the garlic. Add the remaining tablespoon of oil to the pan – if you cooked the bacon, you can use the same frying pan and the bacon juices. Gently cook the leeks and garlic over a low heat until the leeks are softened. This should take about 10 minutes. Remove from the heat and set aside.

Put the goat’s cheese and feta into a bowl with the Greek yoghurt and salt and ground black pepper. Mix to incorporate the cheeses and yoghurt.

Have 10 sheets of filo pastry ready for layering in a medium sized square or rectangular baking dish.  Cover the sheets with a damp tea towel to prevent them from drying out.

Melt a couple of tablespoons of butter. Using the melted butter, lightly grease the baking dish. Lay one sheet of filo in the dish, and brush with melted butter. Lay a second sheet of filo cross wise in the dish, across the first sheet. Brush with melted butter. Continue layering with the remaining  three sheets, putting each sheet on top of the last, crossing the sheets over each other, brushing each sheet with melted butter.

Now it’s time to layer the filling. You will need to remove the skin from the now cooled baked pumpkin. Put a layer of pumpkin into the dish. Then layer some of the leek mixture. Top with some of the cheese mixture. Repeat the layers again, ending with the cheese. If using, place the bacon rashers on top of the filling.

Layer the remaining 5 sheets of filo over the top of the pie, crossing the sheets over each other as in the base of the pie, and brushing with melted butter in between the layers. Once the layers are done, you can tuck the overhanging filo into the sides of the pie. Or you could trim the overhang, but tucking in the filo gives a rustic edge to the pie, as you can see from the photos.

Brush the top with melted butter and place into the 180 degrees C oven for 20 minutes until the pie is golden brown on top and crispy.

Serve with green salad and crusty bread for lunch or as a simple supper. It freezes well too!

Hearty Beef Pie

I’m on my way back to Sydney from sunny Cairns in far North Queensland. From temperatures of 30 degrees C to a lot less than that in autumnal Sydney!

So here’s a pie recipe that suits colder climes. A hearty pie that is not that difficult to make, with beef and tomato and puff pastry.

This pie has my go-to beef filling, a lovely casserole of slow cooked beef and tomato. And to make it easy, a simple crust of shop bought puff pastry – all butter if you can get it.

It’s rustic – no need to be too fiddly in the presentation!

Ingredients
Beef Filling

500g shin (gravy) beef or chuck steak or blade steak if you can’t get shin
1 dessertspoon plain flour
3 tablespoons olive oil
2 medium brown onions, chopped
2 – 4 shallots (more or less depending on the size of the shallots), chopped
2 x 400g tins whole peeled tomatoes
I large tomato, roughly chopped
200 mls red wine
1 tinful of water
1 tablespoon molasses
1 dessertspoon Worcestershire sauce
Sea salt, black pepper
A bay leaf
A few springs thyme
Few sprigs rosemary

For the pastry – 2 sheets of all butter puff pastry + free-range egg, beaten, for brushing the pastry

Method
Filling

Preheat oven to 140 degrees C.

Place the beef into a ziplock bag with the flour, close and shake the bag to coat the beef pieces in the flour. Heat a heavy based cast iron casserole on the stovetop. Add two tablespoons of oil to the casserole.

Add half of the beef pieces and cook for a minute or two to brown the meat, turning to make sure all sides get the heat. This is just to caramelise the meat. Remove the pieces from the casserole and set aside. Add the other half of the beef and caramelise in the same way, removing from the casserole once browned.

Add the other tablespoon of oil, and add the the chopped onions and shallots. Fry over a medium heat until the onions and shallots are softened, about 3-5 minutes. Return the meat to the casserole.

Add the tinned tomatoes, roughly breaking up into the casserole. Add the chopped fresh tomato. Stir in the red wine, and using one of the tomato tins, add a tinful  of water. Stir in the molasses and Worcestershire sauce. Season with a sea salt and black pepper. Tie up the bay leaf, thyme and rosemary with an elastic band or a piece of string, to make a bouquet garnis, and put into the casserole mixture.

Making sure the mixture is simmering, carefully remove the casserole to the preheated oven. Cook for 3 hours, or until the beef is tender and almost falling apart. You should check after 2 hours, just in case the casserole has cooked a bit dry. If so, you can add some more water. As a general rule, it’s pretty hard to overcook this cut of beef, so 2 1/2 – 3 hours is usually about the right time.

Remove the casserole from the oven, remove the bouquet garnis,  and cool to room temperature.

Making the Pie

Preheat the oven to 180 degrees C.

Remove bought puff pastry from the fridge. You will need a pie dish, tin or mould, 18cms or 20cms in diameter. Cut the pastry from each sheet, into two pieces, one slightly bigger than the other. The bigger round should be at least big enough to fit into the pie dish, covering the base and sides. The other round will need to cover the top of the pie.

Ease the bottom pastry round into the dish. You can trim off any excess from around the edge.

Now it’s time to fill the pie. You won’t need all the filling – fill with enough of the meat mixture to fit comfortably into the pastry. Brush the edge of the pastry with the beaten egg.

Take the second, smaller round of pastry, cutting or stretching to the size of the top of the pie, making sure you have enough pastry to overlap the top of the pie. You can always trim the excess. Place over the filling, making sure the top pastry meets the bottom pastry all around the pie. Seal the the top and bottom of the pastry by pushing down around the edge with the prongs of a fork.

Brush the top of the pie all over with beaten egg, before putting the pie into the hot oven. Cook for 30 minutes, or until golden brown on top. Remove from the oven.

Serve in big slices with a green salad, your sauce of choice and some crusty bread.

Apple Tart Easy as Pie

Here’s a recipe for a really easy apple tart. True, you do make the sweet shortcrust base. But if you’re pushed for a time just use a good store bought version – here in Australia Careme brand is excellent!

If you do make your own, my recipe is based on the wonderful Michael James’ recipe from “The Tivoli Road Baker”. There’s not much about pastry that Michael doesn’t know.

Apart from the pastry the only work is chopping up apples, so you can put this recipe together in no time at all.

Ingredients

Sweet Pastry

100g unsalted butter, diced and softened

100g caster sugar

1 free-range egg

250g plain flour

1/4 tsp salt

Filling

2 large apples

Juice of 1/2 lemon

2 tablespoons caster sugar

Demerara sugar for sprinkling

Method

To make the pastry, in an electric mixer, cream the butter and sugar together really well. Add the egg then add the flour and salt in two additions. Mix just until the pastry comes together.

Put the pastry onto a floured board and gently knead until it just comes together. It will still be quite soft and even a bit sticky.

Wrap in cling wrap and rest in the fridge for an hour.

Meanwhile prepare your filling by chopping the apples into thin slices. Put them into a bowl and cover with the lemon juice.

Preheat the oven to 200 degrees C. Butter a 23cm 9 inch fluted loose based tart tin.

Remove the pastry from the fridge and place on the floured board. Roll the pastry to a circle that’s bigger than the tin so the pastry will hang over the sides. Gently press the pastry into the base and sides.

Mix the caster sugar through the apple slices. Place the apple slices in circles around the pastry, doubling up the layers to use all the apple.

Turn the oven down to 180 degrees C. Place the tart in the oven and bake for 30 minutes until the apples are soft and the pastry is golden brown.

Remove from the oven, and if desired, sprinkle with Demerara sugar for extra sweetness.

Serve with cream, sour cream or ice cream or just eat on its own. Simple and delicious.

Salmon, Asparagus and Tomato Buttermilk Quiche

Quiche is always a popular lunch or supper dish, winter or summer, served indoors by the fire or alfresco on a sunny day.

Great with crusty bread and a green salad, and a glass of wine!

This quiche is super easy as it’s made with filo pastry. I suppose it’s more like a traybake, cooked in a square dish, and it cuts into hearty slices.

This recipe calls for buttermilk in the custard, for a tangy flavour. But make it with full fat milk instead – it will still taste great.

Ingredients

8 sheets filo pastry

6-8 asparagus spears, trimmed

50g butter, melted

100mls cream

150mls buttermilk

4 free-range eggs

Sea salt and freshly ground pepper

50g cheddar or feta

2 spring onions, trinm

1 large cooked salmon fillet*

6-8 cherry tomatoes

Method

Preheat the oven to 180 degrees C. Butter a 20cm – 22cm square baking dish or pan.

Remove filo pastry from the fridge.

Lay a sheet of filo pastry in the dish or pan. Take the next sheet and lay at right angles to the first, to ensure even coverage. Liberally brush with the melted butter. Lay another 2 sheets in the same way, brushing the second sheet with melted butter.

Layer the next 4 sheets, brushing with melted butter after every second sheet.

Take the asparagus and microwave for a couple of minutes on low to medium to just cook. Alternatively stick the asparagus spears top side down in a pan of boiling water for 2-3 minutes until barely cooked.

Refresh asparagus under cold water.

To make the custard, combine cream, buttermilk, free-range eggs, salt, pepper and half the cheese, in a bowl, and beat with a fork or a whisk until thoroughly combined.

Pour the custard into the dish or pan. Lay the asparagus and spring onions on top of the custard. Break up the salmon fillet into chunks and put into the dish. Scatter the cherry tomatoes, whole, in between the other ingredients. Sprinkle the rest of the cheese on top.

Bake in the preheated oven for 30 minutes until the custard is set looking, but not hard or cracked.

Remove from the oven to cool. Serve warm or at room temperature, with the previous mentioned bread and a green salad.

* cook the salmon fillet on baking paper for 10 minutes with a little oil in a 180 degrees C oven.

Fig and Almond Tart

It’s mid March and the last of the figs are still available in the markets. This is a tart I made in another summer, when figs were plentiful, so I thought I would share the recipe again to maximise the last of the fig bounty.

The figs are baked on an almond frangipane base in shortcrust pastry. Figs and frangipane go well together, the lovely almond cream complementing the juicy sweetness of the figs.

The shortcrust pastry is based on Maggie Beer’s sour cream pastry but any good shortcrust would do.

Ingredients

For the shortcrust pastry base:

200gm chilled unsalted butter

250gm plain flour

1 tsp caster sugar

135gm sour cream

For the Frangipane:

100gm butter

100gm caster sugar

100gm ground almonds

1 free-range egg

10 fresh figs, quartered

Method

Preheat the oven to 160 degrees C fan forced, (180 degrees C non fan forced).

Butter a 23cm (9 inch) fluted flan tin with a removable bottom.

To make the pastry, pulse butter, flour and caster sugar in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry into a ball. Wrap in plastic film and refrigerate for 10 minutes.
 Roll the pastry out and place into the buttered flan tin.

To make the frangipane, cream the butter and sugar in a food processor or you can use an electric mixer. Add the ground almonds and egg and mix well.

Spoon the frangipane over the tart base. You may not need all the mixture – the idea is to have a base on which to sit the figs. Arrange the fig quarters in a circular pattern over the frangipane. You needn’t be too precise. The figs should be sitting on top of the frangipane. If they sink in, you probably have too much frangipane and may need to take some out.

Bake in the oven for about 30 minutes, or until the frangipane is set and the pastry looks cooked round the edges. Don’t overcook so that the pastry edge burns.

Remove from the oven, and after 10 minutes, when the tart has cooled slightly, carefully remove the outer ring of the flan tin.

Serve at room temperature on its own, or with cream or yoghurt.

Very Cherry Tomato Quiche

Sydneysiders are really looking forward to next week when we are allowed to meet friends outside for a picnic – a little easing of our long winter lockdown.

So picnics are the go! And what better for a picnic than a portable tasty treat like a quiche.

Quiche – that versatile combination of short crust pastry, savoury custard and tasty fillings. Great for lunch, dinner or indeed a picnic.

So cherry tomatoes are the basis of this quiche, as well as a handful of sun dried tomatoes. To make the whole thing fresh and light, I used spring onions, rather than onions, utilizing the green tops as well as the white onion bottoms.

The base is shortcrust pastry, for this particular recipe I used Maggie Beer’s Sour Cream Pastry. The savoury custard is the traditional filling for a quiche.

Ingredients

Shortcrust Pastry
200g chilled unsalted butter
250g plain flour
135g sour cream

Filling
2 spring onions, finely chopped
250g cherry tomatoes (a punnet)
A handful of sun dried tomatoes
4 free range eggs
1/2 cup cream
3/4 cup milk
Salt and freshly ground black pepper
1 tablespoon grated Parmesan

Method

Preheat oven to 180 degrees C, 170 degrees C fan forced.
To make the sour cream pastry, pulse butter and flour in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry into a ball.

Wrap in plastic film and refrigerate for 10 minutes.
 Grease a medium sized fluted quiche tin with a removable bottom. Roll the pastry out to 3mm thick and place in the tin.

Rest for 15 minutes in refrigerator. This helps reduce shrinkage when cooking. Remove from the fridge, place some pie weights on baking paper inside the tart, and bake blind in the pre-heated oven for 10-15 minutes. Remove the pie weights and baking paper.

Decrease oven temperature to 170 degrees C, 160 degrees C fan forced.

Scatter the finely chopped spring onions over the base of the blind-baked pastry case. Chop the cherry tomatoes in quarters, leaving some of the smaller ones in halves. Scatter the quarters over the pastry base. Roughly chop the sun dried tomatoes, and scatter these between the cherry tomatoes.

In a bowl or large jug (the latter is very useful as you can pour the custard into the quiche tin easily), beat the eggs, cream and milk together until thoroughly combined. Add salt, pepper and grated Parmesan.

Carefully pour the custard mixture into the quiche tin. (I find it easiest to place the tin in the oven first before pouring). Place the remaining cherry tomato halves carefully in the custard. Hopefully they will sit artfully displayed in the cooked quiche, but don’t worry if they sink!

Bake until the custard is just set but still wobbly – about 30-40 minutes depending on your oven.
Carefully remove and leave to cool slightly before serving.

The quiche is fine as is, or you can serve with a few basil leaves, and/or some cherry tomatoes on the vine, which you slow roast for a couple of  hours until wilted.

Very fresh, very light, very delicious!

Lockdown Frittata

We’re in lockdown in Sydney, and everyone is turning to cooking to brighten up these wintry days – and nights!

My friend and always inventive cook, John, has been putting out some pretty good dishes from his lockdown hideaway in the northern beaches.

This one is a beauty – a frittata using left over roast veggies as well as fresh veggies, goat’s cheese and eggs of course!

Here’s the recipe. The quantities can be varied – use a little more or less as the mood takes you!

Oh and it’s a one pan dish too! Saves on washing up!

Ingredients

1 tablespoon butter

2 rashers of bacon

3 Roma tomatoes

1/2 teaspoon of harissa

2 to 3 cups any left over roast veggies, such as potato, sweet potato, kumera, onions, carrots

A handful of broccoli florets (or broccolini)

8 eggs

1/3 cup milk

Salt and pepper

3 – 4 small pieces goat’s cheese, broken up (about a handful)

Method

Preheat oven to 180 degrees C.

In an oven proof cast iron pan, fry bacon and tomato in the butter on a low heat, until cooked through.

Add harissa and the left over veggies and mix through.

Steam broccoli until just cooked through, then drain.

Whisk the eggs with the milk and salt and pepper, and add this mixture to the pan, keeping on moderate heat, until it just sets.

Place the broccoli and goat’s cheese on top of the frittata.

Transfer the pan to oven. Bake for 10 minutes until the top is set and the cheese is melted.

Serve with a green salad and enjoy!

Chunky Beef Pie

Lockdown Sydney. Winter July 2021.

It’s definitely the time when we need comfort food, preferably something warming and hearty. Pies are perfect!

This one has my go-to beef filling, a lovely casserole of slow cooked beef and tomato. And to make it easy, a simple crust of shop bought puff pastry – all butter if you can get it.

It’s rustic – no need to be too fiddly in the presentation!

Ingredients
Beef Filling

500g shin (gravy) beef or chuck steak or blade steak if you can’t get shin
1 dessertspoon plain flour
3 tablespoons olive oil
2 medium brown onions, chopped
2 – 4 shallots (more or less depending on the size of the shallots), chopped
2 x 400g tins whole peeled tomatoes
I large tomato, roughly chopped
200 mls red wine
1 tinful of water
1 tablespoon molasses
1 dessertspoon Worcestershire sauce
Sea salt, black pepper
A bay leaf
A few springs thyme
Few sprigs rosemary

For the pastry – 2 sheets of all butter puff pastry + free-range egg, beaten, for brushing the pastry

Method
Filling

Preheat oven to 140 degrees C.

Place the beef into a ziplock bag with the flour, close and shake the bag to coat the beef pieces in the flour. Heat a heavy based cast iron casserole on the stovetop. Add two tablespoons of oil to the casserole.

Add half of the beef pieces and cook for a minute or two to brown the meat, turning to make sure all sides get the heat. This is just to caramelise the meat. Remove the pieces from the casserole and set aside. Add the other half of the beef and caramelise in the same way, removing from the casserole once browned.

Add the other tablespoon of oil, and add the the chopped onions and shallots. Fry over a medium heat until the onions and shallots are softened, about 3-5 minutes. Return the meat to the casserole.

Add the tinned tomatoes, roughly breaking up into the casserole. Add the chopped fresh tomato. Stir in the red wine, and using one of the tomato tins, add a tinful  of water. Stir in the molasses and Worcestershire sauce. Season with a sea salt and black pepper. Tie up the bay leaf, thyme and rosemary with an elastic band or a piece of string, to make a bouquet garnis, and put into the casserole mixture.

Making sure the mixture is simmering, carefully remove the casserole to the preheated oven. Cook for 3 hours, or until the beef is tender and almost falling apart. You should check after 2 hours, just in case the casserole has cooked a bit dry. If so, you can add some more water. As a general rule, it’s pretty hard to overcook this cut of beef, so 2 1/2 – 3 hours is usually about the right time.

Remove the casserole from the oven, remove the bouquet garnis,  and cool to room temperature.

Making the Pie

Preheat the oven to 180 degrees C.

Remove bought puff pastry from the fridge. You will need a pie dish, tin or mould, 18cms or 20cms in diameter. Cut the pastry from each sheet, into two pieces, one slightly bigger than the other. The bigger round should be at least big enough to fit into the pie dish, covering the base and sides. The other round will need to cover the top of the pie.

Ease the bottom pastry round into the dish. You can trim off any excess from around the edge.

Now it’s time to fill the pie. You won’t need all the filling – fill with enough of the meat mixture to fit comfortably into the pastry. Brush the edge of the pastry with the beaten egg.

Take the second, smaller round of pastry, cutting or stretching to the size of the top of the pie, making sure you have enough pastry to overlap the top of the pie. You can always trim the excess. Place over the filling, making sure the top pastry meets the bottom pastry all around the pie. Seal the the top and bottom of the pastry by pushing down around the edge with the prongs of a fork.

I did a bit of fancy scoring on the top of the pie (see photo) but it’s not really necessary.

Brush the top of the pie all over with beaten egg, before putting the pie into the hot oven. Cook for 30 minutes, or until golden brown on top. Remove from the oven.

Serve in big slices with a green salad, your sauce of choice and some crusty bread. A glass of red wine goes down well too!

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