Pie Recipes You Need To Try For National Pie Week February 24, 2020

by Hattie Our Recipes

by Pie lovers, rejoice, as we’ve got all the pies you need to try for National Pie Week.

As a nation, we love pies. They are up there with the most delicious of traditional British dishes. That’s why we’re taking National Pie Week, which occurs on 2nd to 8th March, very seriously. Very seriously, indeed. Appearing in boxes in the next two weeks, these are the pies you’re really going to want to try.

Harissa, Butternut & Chickpea


This vegetarian delight is every pie lovers dream. You’ve got the sweet taste of roasted butternut squash combined with tangy feta and chickpeas. And for those that can’t resist a golden and crisp pastry topping, this one’s for you.

 

Harissa Butternut and Chickpea Pie

Category: dinner ideas, Our Recipes, Uncategorized

Ingredients

300g diced butternut squash
1 red onion
2 garlic cloves
1 tin chickpeas
50g harissa paste
150g water for the sauce
2 tsp veg stock powder
100g feta cheese
125g baby spinach
1 x jus roll puff pastry sheet

Instructions

  1. Preheat your oven to 200°C. Pop the diced butternut squash onto a roasting tray, drizzle over the oil and season with salt and pepper. Roast until tender and turning golden, 15-20 mins.
  2. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas. Heat a drizzle of oil in a large saucepan over medium heat and cook the onion until softened, 6-8 mins. Add the garlic and harissa paste and cook for a further 1 min.
  3. Add the water (see ingredients for amounts) and stock powder to the onion and bring to a simmer. Stir to dissolve and cook until reduced slightly, 5-6 mins. Meanwhile, crumble the feta into chunks.
  4. Add the spinach to the saucepan a handful at a time and stir until it has all wilted, 2-3 mins. Stir through the chickpeas, feta and cooked butternut squash. Taste and add more salt and pepper if you like.
  5. Transfer the butternut squash mixture to an ovenproof dish (we use a 20cm x 20cm dish for 2 people). Unroll the puff pastry and place on top of the butternut mixture to cover and turn into a pie. Using a fork, press the pastry over the edge of the dish to help seal. Trim away any excess pastry and cut a small hole in the centre with the tip of a knife. Transfer the pie to the top shelf of your oven. Bake until the pastry is golden and well risen, 15-20 mins.
  6. While the pie is in the oven, do any washing up. Once cooked, leave the pie to stand for 2 mins then divide between plates. Enjoy!

Bacon and Portobello Mushroom Pie

Ordered by 26th Feb

Ingredients:

450g potatoes
250 portobello mushrooms
1 leek
1 garlic clove
1 onion
150g green beans
150g reserved water for the sauce
60g bacon lardons
2 tsp chicken stock powder
150g creme fraiche
25g panko breadcrumbs
1 tbsp olive oil for the crumb

Method:

Preheat your oven to 220°C. Bring a large saucepan of water to the boil on high heat. Slice the potatoes into 1cm wide slices (no need to peel). Thinly slice the mushrooms. Trim the root and the dark green part from the leek. Halve lengthways, and then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Trim the carrot, halve lengthways, thinly slice. Halve, peel and chop the onion into ½cm pieces. Trim the green beans.

2. Add the potato and 0.5 tsp of salt to the boiling water and simmer until tender, 15-20 mins. TOP TIP: The potato slices are cooked when you can easily slip a knife through them. Once the potato slices are cooked, ladle out some of the cooking water into a jug (see ingredients for amount) and set aside, then carefully drain the potato in a colander (don’t worry if some break up!).
 
3. Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Add the pancetta, stir and cook until browned, 4-5 mins. Add the mushrooms and season with black pepper. Cook until softened, 3-4 mins, stir every minute. Then stir in the leek, carrot and onion. Cook until soft, another 3-4 mins. Stir in the garlic, cook for 1 minute, then pour in the reserved potato cooking water.
 
4. Stir in the chicken stock powder, bring the mixture to a simmer then turn the heat to low and simmer until the water has reduced by half, 3-5 mins. Stir in the crème fraiche, bring back to the boil and then pour the mixture into a small ovenproof dish. Lay the potato slices on top. Mix the breadcrumbs with some oil (see ingredient list for amount) and season with salt and pepper. Sprinkle the crumbs on top.
 
5. Bake the pie on the top shelf of your oven until the top is golden, 8-10 mins. Meanwhile, refill your potato pan with water and bring to the boil on high heat with 0.5 tsp of salt. Once boiling, add in the beans and simmer until tender, 4-5 mins. Drain in a colander and then season with black pepper.
 
6. Serve your pie in bowls with the green beans alongside and enjoy!

Curried Paneer Dahl Pie

Order by 26th Feb


This is a traditional pie with a delicious twist! The filling is made with pan-fried paneer cheese and then mixed in with a garlicky, tomatoey sauce seasoned with a pasanda spice mix. Great if you like your pie full of flavour!

Add to box

Ingredients: 

1 onion
1 carrot
2 garlic cloves
1 tin of lentils
1 x 250g block paneer
1 tbsp tomato puree
1½ tsp pasanda spice mix or curry powder
200ml coconut milk
100ml water for the lentils
2 tsp vegetable stock powder
½ jus roll puff pastry sheet
1 spring onion
 
Method: 
  1. Preheat your oven to 220°C. Halve, peel and thinly slice the onion. Trim the carrot (no need to peel), quarter lengthways. Chop widthways into 1cm pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Heat a drizzle of oil in a frying pan on medium-high heat. While the pan gets hot, chop the paneer into 2cm chunks.

Fry the Paneer

2. Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 4-6 mins. Turn every 1-2 mins. Once the paneer is golden, remove to a bowl and pop your pan back on medium-high heat. Add a drizzle of oil if the pan is dry. Add the onion and carrot to the pan and fry until softened, 4-5 mins. Stir occasionally.

Simmer!

3. Season the veg with salt and pepper, then add the garlic, tomato puree and pasanda spice mix (add less spice if you don’t like it too hot) along with the paneer. Stir and cook for 1 minute, then pour in the coconut milk, water (see ingredients for amount), vegetable stock powder and lentils. Bring to the boil and simmer until the mixture has thickened, 6-8 mins. Stir occasionally and add a splash more water if you need to.

Assemble the Pie

4. Once the lentil mixture is cooked, taste and add salt and pepper if you feel it needs it, then transfer it to an appropriately sized pie dish. Cover with the puff pastry, trimming off any excess. Press some of the pastry over the side of the dish if you can, or just sit it on top. Make a small hole in the middle – this allows the steam to escape.

Bake

5. Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. In the meantime, trim the spring onion and thinly slice. Get your washing up done!

6. Once it’s out of the oven, allow the pie to stand for 2 mins. Serve in bowls with the spring onion sprinkled on top and enjoy!

Veggie Shepherd’s Pie

Order by 4th March


Here we have the definitive version of the classic family recipe (but we’ve made it veggie!) Made with chickpeas, mushrooms and a cheesy top, vegetarians and meat lovers alike will love this pie.

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Ingredients: 

450g potatoes
1 red onion
150g chestnut mushrooms
1 carrot
1 tin chickpeas
30g cheddar
1 x 400g carton finely chopped tomatoes with basil
150ml water for the filling
1½ tsp dried oregano
1 tbsp sundried tomato paste
½ red wine stock pot
40g grated hard Italian cheese

Method: 

Put a large saucepan of water with 1/2 tsp of salt on to boil for the potatoes. Chop the potato into 2cm chunks (no need to peel!).When boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Prep!

2. Meanwhile, halve, peel and thinly slice the onion. Thinly slice the chestnut mushrooms. Trim the carrot then grate on the coarse side of your grater (no need to peel).

Start the Filling & Finish Prep

3. Heat a drizzle of oil in a large frying pan on medium high heat. When hot, add the onion and mushrooms. Season with salt and pepper. Cook, stirring occasionally until soft and starting to brown, 7-8 mins. While the veggies cook, drain and rinse the chickpeas in a sieve. Grate the cheddar cheese.

Simmer the Filling

4. Pour in the finely chopped tomatoes, water (see ingredients for amounts), the dried oregano and sun-dried tomato paste. Add the red wine stock pot and stir well to make sure it’s dissolved. Stir in the grated carrot and the chickpeas then lower the heat until the mixture is simmering and cook with the lid off until the sauce is thick and tomatoey, 10-12 mins.

Mash the Topping

5. When the potato is ready, drain in a colander and return to the pan off the heat. Add a knob of butter (if you have any) and the hard Italian cheese and mash until smooth. Season with salt and pepper. Preheat your grill to its highest setting.

6. Spoon the veggie mixture into an ovenproof dish and top with the mash. Smooth the mash over with a spoon, then sprinkle on the cheddar cheese. Pop under your grill until the cheese is golden and bubbling, 2-3 mins. Serve and enjoy!

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1 comment

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