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Pastry is the best. And I actually made it from scratch for this pie – with help from my trusty Kenwood!

[15 mins prep / 4o mins baking @ 180 degrees C / serves 4 : 3 chicken breasts, 2 leeks, half an onion, half a tub of Philadelphia, 200ml chicken stock, 125g plain flour, 55g butter, pinch of salt, water]

1) chop the leek, onion and chicken. Fry chicken in a pan, and after 5 mins add the leek and onion.

2) add the chicken stock and leave to simmer.

3) put the flour, butter and salt in a food processor and pulse. Gradually add the water to combine. Once a dough is formed, place aside.

4) remove the chicken pan from the hob and stir in the Philadelphia.

5) pour into a pie dish (mine is le Crueset naturally).

6) roll out the pastry and place on top of the pie dish. Cut of excess pastry.

At this point I made a couple of leaves with the leftover pastry, but you can make whatever design you like. In hindsight I’d go for a chicken.

7) egg wash or milk wash the pastry and bake for 30 mins until golden brown.

Serve with greens and chicken gravy.


I love pie. Who doesn’t love pie?? So it’s not that healthy but it makes everyone happy. This one is super simple, even the pastry is simple (and I’m a lazy cook!).

Shortcrust pastry lid:

1) measure out 100g butter and place in the fridge (there’s a magic trick coming)

2) soft 220g plain flour into a bowl

3) cover the (now very cold) block of butter with flour and GRATE into the flour. That’s right, grate it like cheese – it makes life so much easier.

4) use your fingers to combine the flour and butter til it looks like bread crumbs.

5) add 5 dessert spoons of water and bring the dough together. Place in cling film and pop in the fridge.

Pie filling:

1) chop 2 chicken breasts and fry lightly with olive oil.

2) add 2 chopped leeks and 3-5 chopped mushrooms.

3) leave to cook on a low heat whilst you make a white sauce.

4) melt a tbsp of butter in a pan, mix in 1 dessert spoon of plain flour, then add a cup of milk and whisk on the heat til thickened. Pour the white sauce onto the now cooked chicken, leek and mushrooms.

5) place the saucy chicken mix into a pie dish (or lasagne dish if you’re me), roll out the pastry and place on top. Wash the pastry with milk or beaten egg.

6) bake pie at 170 for 20 mins or til golden brown.

I served mine with gravy, Yorkshire puds (had some taking up room in the freezer and also gravy doesn’t taste right without YPs on the plate), honeyed parsnips and broccoli. Not the healthiest, but definitely the happiest 👍



This pie is a throwback to a delicious pie I had twice at Glastonbury and decided I would try make it when I got home. I didn’t follow a recipe, except for googling how to prepare a butternut squash! Before you ask, no I didn’t make the pastry, I’m sorry! Promise to do better next time. Anyway this pie tasted amazing!

1) top, tail and halve the butternut squash. ‘Peel’ using a knife (basically chop down the sides), scoop out the seeds and cube the whole thing. Toss in olive oil and bake for 40 mins on 180 degres C.

2) place a bag of spinach in a bowl and pour over boiling water. Drain, squeeze out the excess moisture from the spinach and then chop.

3) place spinach back in the bowl and add a packet of crumbled goats cheese. Mix together with a wooden spoon.

4) grease a pie tin with butter and lay over the pastry, chop off the excess and roll to make a lid. Add the spinach mixture and roasted butternut squash pieces, then cover with the pastry lid.

5) give it a good egg wash.

 6) oven the pie for 20 mins at 170 degrees C.

Make some mash, peas and gravy to go with the pie and enjoy!


In honour of National Pie Week I made this scrummy filo pie. Or is it a tart? Who knows. Either way, it was so good I may have scoffed half of it to myself for dinner last night. It’s based on this recipe, I added broccoli to pad it out a bit, and to use up my broccoli 

1) boil up 4-5 florets of broccoli and set aside.

2) put a bag of spinach in a colander in the sink and pour over a freshly boiled kettle of water. Once wilted, run cold water over it. Then squeeze out the water with your hands and transfer to a bowl.

3) add to the bowl: 1/2 block of crumbled feta, 1 whisked egg, 1 clove of minced garlic, and the broccoli. Mix it all up.

4) lay 4-6 sheets of filo pastry (ready made) in a Pyrex dish and pile the spinach mixture on top. Fold in and scrunch the pastry.

5) melt some butter in a pan and brush any bits of pastry on show with melted butter.

6) sprinkle over pine nuts.

7) oven at 180 degrees c for 20-25 mins until pastry is golden brown.

I served mine with roasted sweet potato. I’ve got the leftovers for lunch today 🙂