Winter Warming Pies

No need to wait for the Chinooks to warm things up; these savoury pies will do the trick. And remember, a pie without the crust makes a delicious stew!

Tender Mushroom Phyllo Pie Serves 4

10 sheets phyllo pastry (8 for the base and 2 for the top) 50 g dried mushrooms 1 cup (240 mL) boiled water 2 Tbs (30 mL) olive oil 1 cup leeks, white parts thinly sliced 2 cups button mushrooms, rough chop 1 cup shiitake mushrooms, rough chop ¾ cup chanterelle mushrooms, rough chop 1½ tsp fresh thyme, fine chop 2 tsp fresh sage, fine chop ½ tsp fresh rosemary, fine chop 4 cloves garlic, peeled and rough chop 6 small kale leaves, thinly sliced ½ cup (120 mL) white wine ¾ cup (180 mL) mushroom liquid ¼ cup goat cheese ¼ cup asiago cheese, grated ½ lemon zest and juice 3 Tbs butter Turkey Dinner Pot Pie Serves 6 2 Tbs (30 mL) olive oil 1 cup onion, diced 1 cup celery, diced 4 cloves garlic 100 g spicy sausage 468 g ground turkey ½ tsp salt 1 tsp black pepper 1 tsp fresh thyme 3 tsp fresh sage ½ cup (120 mL) white wine 1 cup (240 mL) turkey or chicken stock 2 tsp cornstarch 1Tbs (15 mL) water, cold ½ baked sweet potato, cooled ¼ cup fresh cranberries 1 9” store bought pie shell (with a top) 1. Preheat oven to 375º F. 2. Add olive oil to a medium pan over medium-low heat. Add onion and celery and cook 5 minutes. 3. Add garlic, spicy sausage and ground turkey and cook 5 minutes. Stir and break up sausage and turkey into small pieces. Add salt, pepper, thyme and sage and stir to combine. 4. Deglaze the pan with white wine, cook 2 minutes. Add the stock and cook over 1. Preheat oven to 375º F. Remove phyllo pastry from freezer if frozen, and let thaw. Cover dried mushrooms with boiling water and let sit for 30 minutes, covered. 2. Add oil to a sauté pan, on medium-low heat. Add leeks and cook, 3 minutes. Add the fresh mushrooms and the herbs (thyme, sage and rosemary) and let cook 8 - 10 minutes. 3. Add the garlic and kale and cook another 2 minutes. 4. Add the white wine to deglaze pan, heat for 3 minutes. 5. Remove the reconstituted mushrooms and squeeze out any liquid. Roughly chop and add to your pan. Use ¾ cup (180 mL) of the mushroom liquid and add to the pan. Let cook 10 minutes for the liquid to reduce. Remove from heat. Let cool. 6. Add the goat and asiago cheeses as well as the lemon zest and juice and stir to combine. medium heat, 5 minutes. 5. Mix the cornstarch and water together and add to your pot, stir for about 3 minutes, it will thicken slightly. Add sweet potato and cranberries. 7. Melt the butter in a small pot. 8. Lay out your first sheet of phyllo. Keep the rest covered so they don’t dry out. With a pastry brush, completely cover the phyllo sheet with butter (including the edges so they don’t dry out). Layer your next sheet of phyllo and repeat for the 8 sheets for the base. 9. Place the mushroom mixture in the centre. Fold the phyllo on top of the mushroom mixture. If you would like further decoration to the pie, use the last 2 sheets of phyllo (layered and buttered and cut into 5 cm strips) to create a rough crinkled design on the top. The phyllo will do all the hard work and crisp up beautifully in the oven. 10. Place on a baking sheet and bake

30 minutes. 6. Add mixture to the pie base and cover with the dough top making sure to cut a hole in the centre and 4 slits to release the steam. Cook in the oven 30 - 40 minutes.

Warming Lamb Pie Serves 6

1 package puff pastry, thawed 2 slices bacon, thinly sliced 1¼ cup onion, small dice 1 cup carrot, small dice 1 cup celery, small dice 4 cloves garlic, chopped 875 g lamb, cubed 1 tsp salt Pinch nutmeg ¼ tsp allspice ½ tsp cardamom 1 tsp black pepper 2 tsp cinnamon 2 Tbs rice flour 2 Tbs (30 mL) olive oil 3 bay leaves 1 cup (240 mL) red wine 1½ cup (360 mL) lamb or beef stock 1 cup prunes, rough chop 1 can white kidney beans, 398g 1½ cups green peas

1. Preheat oven to 350º F. 2. In a medium pot over medium heat add the bacon, cook 5 min. Add the onion, carrot and celery, cook 5 minutes. Add the garlic, cook 3 minutes. 3. In a medium bowl, add the cubed lamb, salt, nutmeg, allspice, cardamom, black pepper and the cinnamon. Stir to cover the lamb with the spices. 4. Add the rice flour and stir to cover the lamb. Remove the mixture from the pot and reserve. 5. Add 2 Tbs (30 mL) oil to a large pan, and heat. Add the lamb but do not overcrowd the pot or the lamb will steam instead of browning. After all the lamb is browned return the onion mixture to the pot, add the bay leaves and deglaze with the red wine. Cook 2 minutes. 6. Add the stock, prunes, and kidney beans and cook 15 minutes. Add the peas and remove from heat. 7. Roll out half the puff pastry for the base of the pie shell, prick with a fork and blind bake 15 minutes. Then, fill the shell with the lamb mixture. 8. Roll out the puff pastry top and place on the pie and trim to desired size to fit the dish. Cut a centre hole and 4 slits to help the steam release. Bake for 30 - 40 minutes.

Natalie is a freelance writer, photographer and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.