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Perfect apple pie with homemade pastry and apple and raisin filling. I have twisted the classic a little by making sweetened crust but if you use tart cooking apples and not a lot of sugar in the filling, it creates a nice balance.
Camembert en croute: baked Camembert wrapped in homemade shortcrust pastry. A divine cheese parcel in cornmeal shortcrust with Cheddar and thyme. Who doesn't love baked cheese?
Caramelised leek and Cheddar tart on shortcrust pastry, homemade or shop bought, is a fabulous, easy dish, as good to serve warm as it is cold.
Chicken and mushroom pie with cheddar and thyme homemade crust. I think I’ve achieved almost perfection here, below, with my cheddar thyme pastry packed with chicken and porcini mix cooked from scratch.
Duck pastilla, a Moroccan pie made with filo pastry layers encasing leftover roast duck mixture filling, with onions and peppers.
Fennel and Taleggio cheese pie with savoury crust made from scratch, this is an easy and excellent vegetarian comfort dish recipe.
Creamy fish pie with layered sliced potato topping. Chunky fish and prawns, Mornay sauce and crispy layer of sliced potato topping finished with bubbly cheese..
Greek lamb, spinach and feta filo pastry pie, using leftover roast lamb, is better than the original roast.
Discover the rich history and versatility of kibbeh pie, a traditional Middle Eastern comfort food loved by many, and try out a tasty recipe for yourself!
Mini sausage rolls made with cream cheese pastry and pork and mushroom filling. Party food – or a perfect snack. The filling can be fashioned out of cooked or raw meat – using leftover Christmas turkey, Sunday roast chicken or pork, or raw meat like here.
Ottolenghi inspired fondue filo pie, with butternut squash swapped for mushrooms. It’s a combo of Savoyarde raclette experience and a Greek or Middle Eastern filo pastry, and it’s excellent.
Pork and mushroom pie in a crust made from scratch, with gravy and chunky tender pork and girolle filling. Pork pie as the English know it is a sort of a twist on pâté in pastry, a wellington with mince or a sausage roll in the shape of a pie, only not quite as nice as any of the above.
Mini puff pastry savoury tartlets with prawn, spinach or bacon and cheese homemade fillings. They might be a 70s throwback but still the favourite party food.
Pumpkin and cranberry pie with filling made with condensed milk and canned pumpkin purée. Homemade pie crust from scratch and a cranberry layer are the winning factors in this festive pie.
Homemade sausage rolls – or rather home assembled. A twist more than a recipe. Adventurous as I am, I don’t make my own puff pastry, even celebrated master bakers say it’s perfectly fine to use good quality shop bought stuff. The twist is...
Spanakopita, Greek spinach pie wrapped in filo pastry. Pies are a whole skills set; unless you call meat covered with puff pastry a pie (don’t). Pie needs a bottom as well as the hat and they both should be crusty, not soggy.
Spinach and cheese empanada wrapped in filo pastry and baked in the oven, with honey and pine nut topping. As good in filo as in handmade dough!
Steak and ale pie with flaky homemade shortcrust pastry. Supremely flavourful, hitting all the right spots with the salty, the meaty and the earthy from the mushrooms
Tomato tarte tatin with caramelised plum tomatoes and shortcrust thyme pastry. Cut corners by all means and use puff pastry. But it’s so much more rewarding when it’s a proper tart: slicing into shortcrust base rather than the squishy puff which goes soggy much too soon is worth the effort of producing the pastry.
Tomato crostata with honey and thyme flavour on flaky pastry made from scratch, with a sneaky cheese addition. Crostata or galette is a sweet or savoury open, rustic pie.
Savoury tarte Tatin with confit tomatoes. Tomatoes are generally rubbish through three quarters of the year in the non-Mediterranean part of Europe. Tasteless and watery, with thick skins and not much flavour.
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