Tag Archives: British Pie Week

Recipe of the Week: Minced Lamb Pie plus Win a Pie Maker!

Minced Lamb Pie

Celebrate #BritishPieWeek with this gorgeous Lamb Pie

It’s wonderful served with a scoop of creamy mash and a few green beans.

This recipe (below) is taken from Dairy Diary Favourites which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 


 

Win a Pie Maker

Fancy winning a Pie Maker?

If you would like a helping hand with making your pies than enter our competition to win this fabulous double pie maker.

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Minced Lamb Pie

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 618 per portion
Fat 41g (17g sat) per portion

Ingredients

  • Butter 25g (1oz)
  • Olive oil 1 tbsp
  • Onion 1 large, peeled and chopped
  • Carrot 1 large, peeled and finely diced
  • Minced lamb 500g (1lb 2oz)
  • Plain flour 2 tbsp
  • Lamb or chicken stock 150ml (¼ pint)
  • Chopped rosemary 4 tsp or 2 tsp dried
  • Tomato purée 4 tsp
  • Worcestershire sauce 1 tbsp
  • Sherry 2 tbsp (optional)
  • Salt and freshly ground black pepper
  • Shortcrust pastry 400g (14oz)
  • Egg 1, beaten
  • Cheddar cheese 50g (2oz), grated
  • Mash and green beans to serve (optional)

Instructions

  1. Heat the butter and oil in a frying pan, add the onion and carrot and cook until softened. Add the lamb and cook until browned all over. Stir in the flour then add the stock, rosemary, tomato purée, Worcestershire sauce, sherry, if using, and seasoning. Cover and simmer for 20 minutes, stirring occasionally. Leave to cool.
  2. Preheat the oven to 200°C/180°fan/Gas 6.
  3. Roll out half of the pastry and line a 25cm (10in) enamel pie plate. Fill with the lamb mixture.
  4. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry in the tin with water, cover with the rolled-out pastry and press the edges together to seal. Trim and decorate the edge, brush with egg and make a small hole in the centre.
  5. Place on a baking tray and bake for 20 minutes. Sprinkle with the cheese and bake for a further 15–20 minutes until the pastry is golden. Serve with mash and steamed green beans, if you like.

Cook’s tips
If you don’t have an enamel pie plate then line a 23cm (9in) shallow loose bottomed tart tin with half the pastry, add the filling and roll out the remaining pastry to just a little bigger than the top of the tin then press the pastry edges together and trim off the excess before glazing and topping with cheese.

 


 

Dairy Diary Favourites cookbookMinced Lamb Pie recipe is taken from Dairy Diary Favourites, which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 

 

 

 

#BritishPieWeek

#ApplePie

#Delicious

#BestEverFamilyRecipes

#tripletested

#Delicious

#BestEverFamilyRecipes

#win

#competition

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British Pie Week

 

2 Must-Make Pie Recipes

Give me a good quality homemade pie with mash and gravy (preferably by a roaring fire in a country pub) and I’m happy.

So I’m all for celebrating British Pie Week.

Pies always feel like real comfort
food and a proper decadent treat.

Whether savoury or sweet, the humble homemade pie is a joy to eat. I’m not one of those pie purists who think it’s only a pie if it’s totally encased in pastry – a little pastry can go a long way – for me, it’s a rich, quality filling that counts.

The Dairy Diary and cookbooks have featured SO many pies over the years, but here are two particular favourites.

 


Minced Lamb Pie

Minced Lamb Pie

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 618 per portion
Fat 41g (17g sat) per portion

Ingredients

  • Butter 25g (1oz)
  • Olive oil 1 tbsp
  • Onion 1 large, peeled and chopped
  • Carrot 1 large, peeled and finely diced
  • Minced lamb 500g (1lb 2oz)
  • Plain flour 2 tbsp
  • Lamb or chicken stock 150ml (¼ pint)
  • Chopped rosemary 4 tsp or 2 tsp dried
  • Tomato purée 4 tsp
  • Worcestershire sauce 1 tbsp
  • Sherry 2 tbsp (optional)
  • Salt and freshly ground black pepper
  • Shortcrust pastry 400g (14oz)
  • Egg 1, beaten
  • Cheddar cheese 50g (2oz), grated
  • Mash and green beans to serve (optional)

Instructions

  1. Heat the butter and oil in a frying pan, add the onion and carrot and cook until softened. Add the lamb and cook until browned all over. Stir in the flour then add the stock, rosemary, tomato purée, Worcestershire sauce, sherry, if using, and seasoning. Cover and simmer for 20 minutes, stirring occasionally. Leave to cool.
  2. Preheat the oven to 200°C/180°fan/Gas 6.
  3. Roll out half of the pastry and line a 25cm (10in) enamel pie plate. Fill with the lamb mixture.
  4. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry in the tin with water, cover with the rolled-out pastry and press the edges together to seal. Trim and decorate the edge, brush with egg and make a small hole in the centre.
  5. Place on a baking tray and bake for 20 minutes. Sprinkle with the cheese and bake for a further 15–20 minutes until the pastry is golden. Serve with mash and steamed green beans, if you like.

Cook’s tips
If you don’t have an enamel pie plate then line a 23cm (9in) shallow loose bottomed tart tin with half the pastry, add the filling and roll out the remaining pastry to just a little bigger than the top of the tin then press the pastry edges together and trim off the excess before glazing and topping with cheese.

 


Butterscoth Pie

Butterscotch Apple Pie

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 467 per portion
Fat 27g (13g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Light muscovado sugar 75g (3oz)
  • Golden syrup 1 tbsp
  • Butter 75g (3oz)
  • Cornflour 1 tbsp
  • Lemon juice 1 tbsp
  • Cooking apples 900g (2lb), peeled, cored and thickly sliced
  • Ready-rolled sweet dessert pastry 320g pack
  • Milk to brush
  • Caster sugar 1 tbsp

Instructions

  1. Preheat the oven to 200°C/180°fan/Gas 6.
  2. Put the muscovado sugar, syrup and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Mix the cornflour with the lemon juice and add to the sauce. Heat, stirring, until thickened.
  3. Put the apples in a pie dish and pour over the butterscotch sauce.
  4. Place the pastry on a lightly floured surface and cut out a lid for the pie and a long strip of pastry about 1cm (½in) wide. Dampen the rim of the pie dish and put the strip of pastry around it. Dampen the pastry strip and cover with the pastry lid. Use any trimmings to make decorations. Make a slit in the top, brush with milk and sprinkle with caster sugar. Bake for 25-30 minutes until golden.

Cook’s tips
Keep stirring the butterscotch sauce as you make it so that the sauce doesn’t stick and catch on the base of the pan.

 


 

Dairy Diary Favourites cookbookBoth recipes are taken from Dairy Diary Favourites, which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 

 

 

 

#BritishPieWeek

#ApplePie

#Delicious

#BestEverFamilyRecipes

#tripletested

Chicken, Mushroom & Ham Pie

Chicken, Mustroom & Ham Pie

.

Chicken, Mushroom & Ham Pie

This gorgeous pie is from in Fantastic Food for Less, our raved-about cookbook, which is packed with delicious recipes that won’t break the bank.

Time 55 minutes.
Per portion: 657 Kcal, 48g fat (23.6g saturated)
Serves 6
Suitable for freezing

Cooked chicken or turkey 225g (8oz), chopped
Ham, thickly sliced 150g (5oz), chopped
Button mushrooms 200g pack, wiped and quartered
Sweetcorn 198g can, drained
Soft cheese with herbs 200g tub
Stock cube 1 ham or chicken
Double cream 150ml pot
Salt and freshly ground black pepper
Puff pastry 375g packet, thawed if frozen
Egg 1, beaten
Mash and cooked carrots and green beans to serve (optional)

1 Preheat the oven to 220°C/425°F/Gas 7. Place the chicken, ham, mushrooms and sweetcorn in the base of a pie dish (about 1.25 litres/2 pint capacity), and stir them to mix. Spoon over the soft cheese.

2 Dissolve the stock cube in 4 tbsp boiling water and then stir in the cream and seasoning. Pour this mixture into the pie dish.

3 Roll out the pastry on a lightly floured surface until it is just larger than the pie dish. Cut around the edges to give a 1.5cm (½in) strip, brush water over the rim of the pie dish and then stick the strip of pastry on it. Brush water over the pastry rim and then lift the large piece over the top. Press it well around the edges.

4 Trim around the dish with a sharp knife to remove any excess. Use a sharp knife to make lots of cuts around the pastry edge to help the pastry rise. If liked, add decorative pastry leaves. Make a hole in the pastry in the centre of the pie to allow steam to escape. Brush with beaten egg and then bake in the centre of the oven for 30–40 minutes, or until the pastry is golden in colour and the filling is bubbling hot.

5 Remove the pie from the oven and serve with mash, steamed carrots and green beans, if you like.

Cook’s tips
Shop-bought pies can be pretty tasteless, and if you buy from an artisan producer, very expensive.
Treat yourself to this homemade version. It’s very filling and so you will only need mash as an accompaniment if your guests are very hungry, otherwise just stick with steamed vegetables.

#britishpieweek

 

 

 

 

British Pie Week

Chicken, Mustroom & Ham Pie

.

Celebrate British Pie Week with this incredible chicken pie – it’s SO simple!

Pastry is an everyday no no in our house, and so when I eat out, I will often choose a scrumptious pie as it’s a real treat.

This recipe is so simple however, that I can make it at home really easily. All food rules are thrown out on a Friday evening and we eat whatever we please, so this week, British Pie Week, I will definitely be baking this beauty.

It’s sure to be a winner with the whole family.

 

Chicken, Mushroom & Ham Pie

This gorgeous pie is from in Fantastic Food for Less, our raved-about cookbook, which is packed with delicious recipes that won’t break the bank.

Time 55 minutes.
Per portion: 657 Kcal, 48g fat (23.6g saturated)
Serves 6
Suitable for freezing

Cooked chicken or turkey 225g (8oz), chopped
Ham, thickly sliced 150g (5oz), chopped
Button mushrooms 200g pack, wiped and quartered
Sweetcorn 198g can, drained
Soft cheese with herbs 200g tub
Stock cube 1 ham or chicken
Double cream 150ml pot
Salt and freshly ground black pepper
Puff pastry 375g packet, thawed if frozen
Egg 1, beaten
Mash and cooked carrots and green beans to serve (optional)

1 Preheat the oven to 220°C/425°F/Gas 7. Place the chicken, ham, mushrooms and sweetcorn in the base of a pie dish (about 1.25 litres/2 pint capacity), and stir them to mix. Spoon over the soft cheese.

2 Dissolve the stock cube in 4 tbsp boiling water and then stir in the cream and seasoning. Pour this mixture into the pie dish.

3 Roll out the pastry on a lightly floured surface until it is just larger than the pie dish. Cut around the edges to give a 1.5cm (½in) strip, brush water over the rim of the pie dish and then stick the strip of pastry on it. Brush water over the pastry rim and then lift the large piece over the top. Press it well around the edges.

4 Trim around the dish with a sharp knife to remove any excess. Use a sharp knife to make lots of cuts around the pastry edge to help the pastry rise. If liked, add decorative pastry leaves. Make a hole in the pastry in the centre of the pie to allow steam to escape. Brush with beaten egg and then bake in the centre of the oven for 30–40 minutes, or until the pastry is golden in colour and the filling is bubbling hot.

5 Remove the pie from the oven and serve with mash, steamed carrots and green beans, if you like.

Cook’s tips
Shop-bought pies can be pretty tasteless, and if you buy from an artisan producer, very expensive.
Treat yourself to this homemade version. It’s very filling and so you will only need mash as an accompaniment if your guests are very hungry, otherwise just stick with steamed vegetables.

#britishpieweek

 

 

 

 

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