So, with it being British Pie week this week it would be rude of me not to post more pie recipes. This one is a different take on the Indian Samosa, with the outer being puff pastry.
Meat Free Samosa Pies - Makes 8-10
1 tbsp Olive oil
1 onion, chopped
200g Meat Free Mince (I use Asda)
1 potato, grated
1/2 tsp Cayenne pepper
1/2 tsp Coriander
1/2 tsp Cumin
1/2 tsp Garam Masala
150ml water
120g Frozen peas
2 ready rolled sheets of puff pastry
1 Egg, beaten
- Heat the oil in a pan over a medium heat
- Fry the onion and potato for approx 3 minutes
- Add the spices and a small amount of the water and stir
- Add the mince and remaining water and cook for 5-10 minutes
- Add the peas and cook for a further 2-3 minutes, adding more water if needed (the mixture should be quite dry but not sticking to the pan)
- Cut circles from the sheets of pastry
- Spoon the filling onto the centre of half of the pastry circles
- Brush around the edge of the pastry with the beaten egg
- Place the remaining pastry circles on the top and seal the edges with a fork*
- Brush with beaten egg
- Bake in a 180 C oven for 10-15 minutes, until golden brown
* I used a fancy Pampered Chef pie maker tool that cuts & crimps at the same time, but a fork will work just as well (if not better!)
Did you know that next week is British Pie Week. To get in the mood I've been baking a few pies recently, mostly using the nice & easy ready rolled puff pastry. Unfortunately I'd forgotten to take a pack out of the freezer in time to top this pie so I made a quick scone type crust which, when rolled out thinly, resembled a light shortcrust.
Minted Lamb & Vegetable Pie
320g Diced Lamb leg
1 tbsp plain flour seasoned with black pepper
1 tbsp Olive oil
1 onion, chopped
1 courgette, diced
2 potatoes, diced
1/2 butternut squash, diced
1 garlic clove, crushed
1 tbsp Worcestershire sauce
1 beef stock cube
1 tbsp tomato puree
50ml Port
100ml water
2 tbsp chopped mint leaves
'Pastry' crust
175g SR Flour
40g Butter
60ml milk
tsp finely chopped mint
pinch of salt
1 egg, beaten
- Toss the lamb in the flour until coated
- Heat the oil in a casserole pan
- Add the lamb to the pan and brown
- Remove the lamb from the pan & set aside
- Add the onion, courgette, potatoes, garlic & squash along with the worcestershire sauce, stock cube, tomato puree, port, water & 1 tbsp of the mint
- Mix well, place the lid on and cook for 5-10 minutes
- Add the lamb and place in a 140 C oven for 1 hour, until the lamb is tender
- Stir in the rest of the chopped mint
- Meanwhile make the crust by rubbing the butter into the flour
- Add the chopped mint and salt and mix before adding the milk & bringing together to a dough
- Roll out the crust until it's slightly larger than the pie dish you're using (I used a 25cm x 19cm Mermaid pie dish)
- Add the pie filling to the dish
- Grease around the edges of the dish & lay the crust over and trim the edges
- Crimp the edges with a fork before brushing all over with beaten egg
- Bake in a 200 C oven for 15-20 minutes until crust is browned
The Mermaid Pie Dish is made from hard anodised aluminium, which is perfect for use with metal utensils - is scratch resistant and will never peel or blister. It is oven safe up to 240 C and twice as hard as stainless steel.
I was sent the pie dish for the purpose of review, the recipe is my own
