Pie Week: Life of pie

A firm favourite with the Great British public, you can’t go wrong with popping a pie or two on your menu at this time of year. Feast your pies on these ideas…

We all need a reason to celebrate at the moment, so let’s embrace British Pie Week for a little light relief and much needed comfort. Running from 1 to 7 March, it’s also a great opportunity to put your outlet on the map.

LET THE CREATIVITY FLOW

One of the most popular comfort foods around, the pie may have humble beginnings but that doesn’t mean you can’t let your creative juices flow. Go sweet and savoury, pastry and crumble, open and closed, pasties and pizza pies, and so many filling combinations, there really is something for everyone.

Be innovative with the pastry too. Aside from the usual short, puff and filo, add herbs and glazes to spice it up, or simply sprinkle with cheese to add extra flavour.

Try different ways to top them, such as lattice or cut out shapes dotted over the top. You don’t have to limit your choices to just pastry either; potato, sliced vegetables and wraps all mix it up for something deliciously different.

ULTIMATE TAKEAWAY

One of the many great things about pies is that whether your outlet is open or closed, you can still have them on your menu. They’re perfect to box up for a tasty takeaway, and if you offer a choice of sides and gravies, you’ll be on to a winner.

The level of complexity is up to you. You can make them yourself or for ease, buy them in. Brand new to Confex wholesalers is Proper Cornish, an award-winning bakery based in Cornwall that offers hand-crimped pasties and sausage rolls in a variety of flavours, frozen and ready to bake. Perfect as a snack or a main meal.

HAM, CHEESE & MUSHROOM TURNOVERS

Serves 4

» PREP: 20 MINS, PLUS CHILLING TIME » COOK: 50 MINS

INGREDIENTS

250ml milk 1 tbsp each butter and flour, mixed to a paste, plus extra flour for dusting 140g button mushrooms, cut into quarters 1 tbsp olive oil 140g ham, chopped into small pieces 85g cheese (amount will vary according to type), cut into small pieces 1 tbsp chopped herbs, tarragon, parsley and chives work well 500g block puff pastry 1 egg, beaten

METHOD

1. Preheat oven to 180˚C fan/ gas 6. Bring the milk to a simmer, then add the butter and flour paste. Whisk the paste into the simmering milk and boil for 3-4 mins, constantly whisking gently. Leave to cool.

2. Fry the mushrooms in the oil for 3-5 mins until golden, then leave to cool.

3. Place the ham, cheese and mushrooms into a bowl and gradually add the white sauce until everything is well coated. Add the herbs.

4. Roll out the pastry on a floured surface to the thickness of a £1 coin and cut out 4 rounds about 18cm wide. Brush the edges of each round with beaten egg. Spoon the mixture on to one side of each round, then fold over and seal the edges well. Brush top with remaining egg, then chill for 30 mins.

5. Place the turnovers on a baking sheet and bake for about 35 mins until puffed up and golden.

PEACH COBBLER

A cobbler is so versatile; you can use different fruits, such as plum and apple or strawberry and rhubarb, and make savoury ones too, such as minced beef, lamb, pork and parsnip, and sausage.

Serves 4

» PREP: 10 MINS » COOK: 40 MINS

INGREDIENTS

2 x 410g cans sliced peaches, drained 120g golden caster sugar, plus extra for sprinkling 1 tsp ground ginger 150g plain flour 1 tsp baking powder ½ tsp ground cinnamon 150g butter, chilled and cubed, plus extra for greasing 1 small egg

METHOD

1. Heat oven to 160˚C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.

2. Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter and pulse until the mixture resembles breadcrumbs. Add the egg and continue to blitz until it comes together to make a thick dough.

3. Spoon the dough in dollops on top of the peaches, covering evenly, but leave some gaps as the dough will spread in to them. Sprinkle with a little caster sugar and bake for 40 mins, until golden.