6 delicious recipes to enjoy this British Pie Week

6 delicious recipes to enjoy this British Pie Week


Posted 4th March by Peter Byrne

With British Pie Week (4th-10th March) upon us, it seems the ideal time to try baking your own!

We're sharing some of our favourite pie recipes here...

Joe's Chicken Pie

Serves: 4 

You will need

2 large knobs of butter
1 large leek, washed and chopped into 2cm pieces
200g mushrooms, roughly chopped
4 x 250g chicken breast fillets, cut into bite-sized pieces
250ml chicken stock
1 tbsp cornflour
100ml double cream
2 large handfuls of baby spinach leaves
about 6 sheets of filo pastry
drizzle of olive oil
salad or veg, to serve

Directions

1. Preheat your oven to 190°C (fan 170°C, gas mark 5).

2. Heat the butter in a large frying pan over a medium to high heat. Add the leek and mushrooms and fry for 2–3 minutes until they just start to soften. Crank up the heat to high, add the chicken pieces and fry for a further 2 minutes – the chicken won’t be cooked through at this point – then pour in the chicken stock and let it come to a simmer.

3. Meanwhile, mix the cornflour with 2 tablespoons of water until smooth, then pour into the pan, along with the cream. Bring back to the boil, stirring gently, and cook until the sauce thickens. Remove from the heat and stir in the spinach, then tip the whole lot into a pie dish about 28cm x 15cm. Set aside to cool a little.

4. Take a sheet of filo and roughly crumple it in your hands – there is no right or wrong to this method! Place the crumpled filo on top of the chicken filling in the pie dish and repeat with the remaining filo sheets.

5. Drizzle the pastry with olive oil, then bake the pie for about 20 minutes, by which time the filo will have crisped up and turned golden brown in places.

6. Serve up your pie with fresh salad or some vegetables.

Lean in 15 by Joe Wicks is out now in paperback, RRP £14.99 (Bluebird). Recipe images ©Maja Smend.

Spinach, Paneer and Spiced Chickpea Pie

Serves 4-6

You will need

2 tbsp olive oil
1 large or 2 small red onions, finely chopped
2 garlic cloves, finely chopped
1 tsp mustard seeds
1 tsp medium curry powder
1 tsp ground turmeric
½ tsp ground coriander
¼ tsp chilli powder
1 tsp sugar
1 tbsp plain flour
400g tin of chopped tomatoes
200ml coconut milk
150g drained tinned chickpeas
80g baby spinach leaves
225g paneer, cut into cubes
50g butter
6 sheets of filo pastry
Black onion seeds, for sprinkling (optional)
Salt and freshly ground black pepper
1 x 2-litre shallow ovenproof casserole pan

Directions

1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the oil in your casserole pan, add the onion and fry for 4–5 minutes or until it’s beginning to soften and caramelise. Add the garlic, all the spices and the sugar, lower the heat and cook for a further 2–3 minutes. I sometimes add a splash of water so that the spices don’t catch on the pan.

2. Keeping the heat low, sprinkle over the flour and stir well to combine with the spices. Quickly add the chopped tomatoes and coconut milk, increase the heat and bring up to a gentle simmer. Add the chickpeas and spinach and bubble gently for 4–5 minutes. Remove from the heat, stir in the paneer and season generously with salt and pepper. Leave to cool slightly.

3. Melt the butter in small saucepan over a medium heat. Brush a sheet of filo with melted butter and lay over the top of the spinach, chickpea and paneer mixture. Brush the remaining sheets of filo with melted butter, loosely scrunch them up and place them on top of the first piece of filo. Brush any remaining butter over the top. Sprinkle with black onion seeds, if you like.

4. Bake the pie in the oven for 25–30 minutes or until the pastry is golden and the filling is piping hot. Serve immediately.

Recipe courtesy of Higgidy Family Kitchen 'The Cookbook' by Camilla Stephens

Cheesy Fish Pie

Serves: 5-6 

You will need

400g raw salmon skin removed 
500ml semi skimmed milk plus a little extra for the pastry 
120g tender stem broccoli washed and trimmed and halved
150g cooked prawns 
small bunch of dill chopped
small bunch of parsley chopped
50g butter
50g flour plus a little extra for dusting 
salt and pepper
1 tsp english mustard
130g Cathedral City strong cheddar cheese grated
1pk Jus Roll puff pastry 
4-5 small gherkins chopped - optional
1 tsp capers chopped -optional 

Directions

1. Add the salmon to a pan with the cold milk, cover with a lid and bring to the boil.

2. Cook the fish for 5 minutes and then turn off the heat and allow the fish to poach in the hot milk for 10 minutes. 

3. Blanch the broccoli in boiling water for 1 minute, drain and place in a deep 25 by 25cm ceramic dish. 

4. Add the prawns, capers, gherkins (if using) and chopped herbs to the dish and mix well. 

5. With a slotted spoon remove the salmon from the milk (reserving the liquid) and flake the meat in to the dish. 

6. In a deep saucepan melt the butter, stir in the flour and cook for 2 minutes.

7. Add the warm poaching milk a little at a time, whisking constantly until smooth.

8. Season with salt, pepper and mustard to taste. 

9. Add the grated Cathedral City cheddar, stir well, and pour over the fish and vegetable mixture. 

10. Pre heat the oven to 200 / fan 180 / gas mark 6. 

11. Sprinkle a little flour over a clean work surface and roll out the pastry block to one centimetre thick. 

12. Drape the pastry over the dish making sure you have at least a 3cm overhang around all the edges. Trim the excess then cut the remaining pastry into fish shapes. 

13. Brush the pie with milk, place the fish pastry shapes on top, brush again and put in the oven for 30-35 minutes until the pastry is golden and puffed and the filling is piping hot. 

14. Serve immediately with buttery mash and green vegetables. 

Recipe courtesy of Cathedral City cheese 

Salmon and Kale Filo Pie

Serves: 4 

You will need

2 skinless salmon fillets
200g pack shredded curly kale
½ tsp ground nutmeg
25g pack chives, chopped
3 sheets filo pastry
2 ½ tbsp. cold-pressed rapeseed oil
1 ½ tsp sesame seeds

Directions

1 Pre-heat the oven to 200°C, gas mark 6.

2 Poach the salmon for 10-15 minutes until cooked through, then flake.

3 Add the kale to boiling water and boil for 3-4 minutes, drain well and mix in the nutmeg.

4 Mix the salmon with the chives and season with black pepper.

5 Brush the sheets of filo pastry with the oil and cut 1 sheet in half, place 1 half into the base of a greased ovenproof dish.

6 Spread over ½ the salmon mixture and top with half the kale, season with pepper.

7 Repeat with the other half sheet of filo and spread over the remaining salmon mixture and kale.

8 Finally, top with the last 2 filo sheets, scrunching them up. Sprinkle with sesame seeds.

9 Bake for 15 minutes until golden.

Recipe courtesy of Rapeseed Oil Benefits

Chicken and Ham Hock Pie with Garlicky Butter Bean and Kale Mash

Serves 4-6

For the filling

2–3 tbsp chickpea flour
2 tsp mustard powder
1 tsp cayenne pepper
500g chicken thighs 
2 tbsp olive oil
100g or 4 large banana shallots, quartered
350ml hot chicken stock
200g cooked ham hock, pulled or shredded into finger-length pieces
250g mascarpone
Salt and freshly ground black pepper

For the mash

1 tbsp olive oil
25g butter
2 garlic cloves, crushed
75g kale, shredded
2 x 400g tins of butter beans
Finely grated zest and juice of 1 lemon

1 x 2-litre ovenproof pie dish

Directions

1. Preheat the oven to 200°C/fan 180°C/gas mark 6. For the filling,  mix together the chickpea flour, mustard powder and cayenne in a large bowl. Slice the chicken thighs into large bite-sized chunks, then toss  in the chickpea flour mixture to coat.  

2. Heat a tablespoon of the olive oil in a large, shallow casserole pan or a large frying pan over a medium heat, add the shallots and fry for 3–4 minutes or until they have just begun to caramelise. Lift out of the pan and set aside. Add a further tablespoon of oil to the pan and fry the chicken pieces over a high heat for 2–3 minutes, then turn over and fry for a further 2–3 minutes or until golden.

3. Lower the heat slightly, return the shallots to the pan, add the hot chicken stock and give the mixture a good stir. Reduce the heat to low and simmer, covered, for 6–7 minutes. You may need to stir the sauce halfway through to stop the mixture catching on the bottom of the pan. When the chicken mixture is done, remove the pan from the heat and stir in the ham and 100g of the mascarpone. Season with salt and pepper and tip into the ovenproof dish.

Recipe courtesy of Higgidy Family Kitchen 'The Cookbook' by Camilla Stephens

Mushroom & Leek Pie

Serves: 4 

You will need

1 tbsp olive oil
2 medium leeks, trimmed and sliced into discs
3 cloves garlic, minced
500 g button mushrooms
1 tsp dried mixed herbs
A pinch of salt and pepper

For the sauce:

1 tbsp dairy-free butter
2 tbsp plain flour
350 ml dairy-free milk
1/8 tsp ground nutmeg
A pinch of salt and pepper
1 roll vegan puff pastry (or gluten-free, if needed)
4 tbsp dairy-free milk, for glazing

Directions

1. Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.

2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes.

3. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper.

4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.

5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.

6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.

7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie, to help it brown.

8. Cook for 25 minutes until golden brown. Serve straight away.

Recipe courtesy of Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.






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