Pies are always sure to impress, have a touch of nostalgia and are also surprisingly easy and enjoyable to make. These are our favorite pie recipes – why not try them this weekend? They can be matched with spring green recipes for a lighter feel.
5 pie recipes you’ll love year round
5 pie recipes you’ll love year round
These pie recipes are easy to make, wonderful to eat as a family instead of a Sunday roast or to serve up for special dinners.
Smoked fish pithivier
Smoked fish pithivier
Serves 6 Salting the fresh fish and adding a thin layer of potatoes between the base and filling helps to prevent the pastry becoming soggy. Ingredients:
1 large waxy potato, peeledSalt and ground black pepper125g smoked, undyed haddock, skinned and cut into 2.5cm pieces225ml whole milk350g fresh haddock, skinned and cut into 2.5cm pieces100g raw peeled prawns, cut in half25g butter1 onion, peeled and finely chopped2 tbsp plain flour, plus extra for dusting3 tbsp dry vermouth or white wine80g finely chopped watercress, leaves and thin stalks only500g ready-made puff pastryBeaten egg, to glaze
Method:
See: Game bird recipes – to host the perfect festive feast
Chicken and vegetable pie
Chicken and vegetable pie
Serves 6 This really is a meal in one. Chicken, greens, potatoes, sauce - it’s all in there. Ingredients: For the filling:
1.25kg chicken1 large carrot, cut into chunks2 celery stalks, sliced 1 onion, quartered2 bay leaves200g new potatoes, larger ones halved150g green beans, topped, tailed and cut into three lengths5 spring onions, trimmed and cut into 2.5cm lengths1 courgette, halved lengthways and thickly sliced100g frozen peas, thawed30g butter2 tbsp plain flourGrated zest ½ lemon10g tarragon, chopped125ml creme fraicheSalt and black pepper
For the pastry:
300g plain flour½ tsp salt90g butter60g mature Cheddar, crumbled into chunks 6 tbsp chilled waterBeaten egg, to glaze
Method:
Mini lamb and egg pies
Mini lamb and egg pies
Makes 12 These are great for parties, buffets or as a packed lunch. It’s really worth going to your local butcher to pick up some top-quality lamb sausages. Personally, I prefer to buy plain ones, then add fresh mint to taste. Ingredients:
12 quail’s eggs500g good-quality lamb sausages, squeezed from their skins2 spring onions, choppedHandful flat leaf parsley leaves, choppedHandful mint leaves, chopped (omit if your sausages are already minted)Pinch of crushed chilli, optional450g ready-made all butter shortcrust pastryPlain flour, for dustingBeaten egg, to glaze Sesame seeds, for scattering
Method:
Spanakopita
Spanakopita
Serves 6 This classic Greek spinach pie couldn’t be easier to make. As it benefits from cooling a bit, if not completely, it’s the perfect meal to cook first thing on a weekend morning before heading out. By the time you get back, lunch will be ready. Ingredients:
1 onion, peeled and sliced20g butter1 tbsp olive oil, plus extra for brushing50g pine nuts2 garlic cloves, peeled and crushed4 spring onions, trimmed and sliced600g spinachSalt and black pepper200g feta, crumbled2 eggs, beaten20g dill, choppedNutmeg for grating270g filo pastry, thawed if frozenCaraway seeds, for scattering
Method:
Rhubarb and apple lattice pie
Rhubarb and apple lattice pie
Serves 6-8 Braiding pastry has a calming, meditative effect on me, with the added benefit that I get to tuck into a delicious pie afterwards. It’s quite time consuming, so if you don’t find it as rewarding as I do, cover the pie in a traditional lattice and it will still look and taste great. Ingredients: For the pastry:
450g plain flour, plus extra for dusting½ tsp salt175g unsalted butter, diced and chilled1 tbsp lemon juice4-6 tbsp iced water Beaten egg, to glaze
For the filling:
Grated zest and juice of 1 small orange125g caster sugar1 piece of stem ginger, chopped2 Bramley apples, peeled, cored and cut into thin wedges500g Cox’s apples, peeled, cored and cut into thin wedges300g rhubarb, cut into 2cm lengths3½ tbsp arrowroot
Method:
