The Mini Book of Pies
Format: PDF / Kindle (mobi) / ePub
Pies are the ultimate comfort food. Enjoy sweet and savoury pies, try traditional and modern recipes and discover new family favourites with The Mini Book of Pies. The perfect book for the beginner pie maker, it features 85 inventive and delicious recipes for the true British classic, the pie. This book also includes simple to follow guides on making pastry, pie dishes and pie decoration and also reveals a few secret baking tips, making sure your pies turn out perfect every time (and no soggy bottoms!). Whether you are looking for simple family suppers or pies to impress; a winter warmer or a summer picnic pie; a meaty pie, a veggie pie, a fish pie or a classic pudding pie, you will find it in The Mini Books of Pies. Recipes include; Beef and Beer Pie with Sweet Potato Mash Pie Moroccan Lamb with Apricots Pie Sausage and Caramelised Onion with Mash Pie Spanish Chicken Pie Smoked Trout and Almond Quick Pie Roasted Vegetable with Cumin Puff Pastry Pie Butternut Squash, Sage and Goat's Cheese Pie Easy Peasy Plum and Blackberry Pie Features content first published in Pies by Sophie Conran, 2006
Spoon the mixture into a pie dish and set aside. Preheat the oven to 220°C (425°F/Gas 7). Meanwhile, boil the potatoes in plenty of salted water for about 15 minutes or until they are very tender when poked with a sharp knife. Drain well and mash with the butter, milk and plenty of salt. I use a mouli (pictured here), which makes a wonderful lump-free mash. Spoon the mash all over the top of the pie, smooth with the back of your spoon, leaving no holes, then use a fork or the back of the spoon
Roll out the rest of the pastry to make a lid, leaving a little pastry aside to use for decoration. Brush the edges of the pastry with water and cover the pie with the lid. Press the edge firmly with your thumb to seal, and trim the edges. Brush the top all over with a little of the beaten egg and add the pastry decorations. Brush the whole pie again with the egg. Cut two holes in the top at here sides and near the edge, big enough to insert the thin end of a funnel; you will be pouring the
and orange peel, giving the tomatoes a bit of a mash with your spoon. Return the meat to the pan, submerging it in the sauce. Leave the pot to simmer gently for 1½ hours, stirring from time to time. Add some water if it starts to dry out. Preheat the oven to 220°C (425°F/Gas 7). Meanwhile, make the pastry by mixing all the dry ingredients together in a large bowl, using your hands to mix in the water until you have a soft dough. Knead for a couple of minutes until it becomes smooth and elastic.
Remove any of the skin and discard. Poke out the marrow from the middle of the bone into the onions. Now remove the bouquet garni from the onions and pop the beef back in. Taste it for seasoning and adjust as necessary. The pie filling is now ready. Preheat the oven to 180°–200°C (350°–400°F/Gas 4–6). All you need to do is bang it in a suitable pie dish, either one big one or if you are feeling terribly posh have individual ones. Cover with good puff pastry, egg wash it with a bit of beaten yolk
until it thickens. Throw in the meat, any juice and the cinnamon stick. Simmer gently for 1½ hours. Stir in the plums and allow to cool while you make the pastry. Preheat the oven to 220°C (425°F/Gas 7). Make the pastry by mixing the suet, flour, white wine and salt together in a large bowl until you have a soft dough. Add a little more flour if it is sticky or water if it is too dry. Knead the dough for a couple of minutes until it becomes smooth and a little elastic and then set it aside.