Three Tier Roast Pork Dinner Pie

When I saw the categories for this week's Great British Bake Off (before I watched the show) I felt a little uninspired. I had made a custard tart last year, and didn't really fancy trying pear pies, so all that was left was a three tier pie. Three tiers of dessert pie seemed a bit much (although my lot wouldn't have minded at all), so I decided upon savoury pies. A trio of pies that could be eaten as a complete meal, without the need for any accompaniments.

My roast dinner pies have everything you need in a roast dinner - pork, vegetables, stuffing and apple sauce. I decided to leave out potatoes as I thought that the pastry would provide more than enough carbs for one meal. The bottom layer was filled with roast pork and vegetables, the middle layer with stuffing, and the top with apples.

I underestimated the quantity of pastry I would use and needed to make a second batch. I'm not a great pastry maker, hence the rustic look, with all the cracks and patches, but it did taste good nonetheless. 

Three Tier Roast Pork Dinner Pie

stuffing
1 tbsp olive oil
1 onion, finely chopped
100g fresh breadcrumbs
2 tbsp finely chopped fresh sage
25g butter
salt & pepper
1 egg

1200g Shortcrust pastry (800g plain flour, 200g butter, 200g Trex vegetable fat)  
cooked roast pork
selection of cooked vegetables - broccoli, carrot & yellow courgette
2 eating apples
knob of butter, softened
1 egg, beaten

• Make the stuffing by heating the oil in a frying pan and adding the onion
• Fry gently for a couple of minutes, until softened but not browned
• Add the breadcrumbs, sage, butter, salt & pepper
• Mix well and fry for a couple more minutes
• Set aside
• Line the 3 different sized tins with pastry
• Fill the large pastry case with layers of pork and vegetables
• Beat an egg into the stuffing  and fill the medium pastry case
• Core the apples and thinly slice
• Fill the small pastry case with layers of sliced apple and a knob of butter
• Make lids for the pies and place them on top, sealing the edges
• Brush the pies with beaten egg
• Bake the pies in a preheated 180C oven - I baked my large pie for around 50 minutes, and the smaller two for 40 minutes

It looked a little bare so I popped a happy couple on top

Mini Filo Homity Pies

At the moment the weather doesn't seem to know what it's doing. One day it's cold and miserable and we're hovering over the heating controls, and the next day the sun comes out and we're grasping onto the last strands of summer.

These Homity pies are perfect for this weather, with their hearty potato, cheese and garlic filling, and a light filo pastry casing, they can be eaten with either a salad or steaming vegetables, depending on what the weather decides to do. They are also very easy to make (unless of course you decide to make your own filo pastry), and can be made in around 30 minutes.

You can find the full recipe and directions how to make these, along with some of my other recipes that I've been commissioned to write, on the Great British Chefs website here.