Four pie recipes for different tastes

Make this fantastic beetroot, sweet potato, chard and celeriac rainbow-layered pie as a stunning centrepiece for a vegan Christmas or dinner party.

Ingredients

80ml olive oil, plus extra for brushing
2 tsp ground cumin
½ tsp ground cinnamon
1 tbsp vegan red wine vinegar (we used Aspall)
3 beetroots (about 400g), peeled and sliced into rounds about 0.5cm thick
1 small celeriac (about 750g), peeled, cut into quarters and then sliced into triangles about 1 cm thick
4 thyme sprigs, leaves picked
4 fat unpeeled garlic cloves
3 large sweet potatoes (about 600g), peeled and sliced into rounds about 0.5cm thick
2 tsp smoked paprika
1 tbsp semolina
250g Swiss chard, leaves only (save the stalks to add to soups, stews and risottos)
150g coconut oil, plus extra for the tin
500g spelt flour
almond milk, for brushing

STEP 1
First, make the filling. Heat oven to 220C/200C fan/gas 7. Mix together 1½ tbsp oil with the cumin, cinnamon and vinegar, and rub the mixture all over the beetroot. Put the beetroot into a small roasting tin, season well, then cover with foil and roast for 20 mins.

STEP 2
Meanwhile, toss the celeriac with 2½ tbsp oil, the thyme, garlic and some seasoning in a second roasting tin. Separate out the slices so they cook evenly, then cover the tin in foil. In a third roasting tin, mix the sweet potato with the remaining oil, the smoked paprika and some seasoning, and cover with foil. Once the beets have cooked for 20 mins, add the celeriac and sweet potato to the oven alongside them, and roast all the veg for 40 mins further or until tender. Remove the thyme sprigs, squeeze the garlic cloves out of their skins and mash them in with the celeriac, then leave all the veg to cool. All the veg can be cooked the day before and kept in the fridge.

STEP 3
For the pastry, boil the kettle and use some coconut oil to grease a deep 20cm springform cake tin. Pour the flour into a bowl and add 1 tsp salt. Mix the coconut oil with 200ml boiling water, stir until melted (put it in the microwave if need be), then pour into the flour and mix with a wooden spoon to form a dough. Working as quickly as you can (it’s best to roll the pastry when it’s warm), cut off a ¼ of the dough and set aside under a tea towel. Roll out the rest to 0.5cm thick, then use it to line the cake tin, pressing the dough into the corners and leaving any excess pastry overhanging the sides. Don’t worry if the pastry breaks – it’s very forgiving, so you can patch it up as you go. Heat oven to 200C/180C fan/gas 6.

STEP 4
Now build the pie. Cover the base with chard leaves, then scatter over the semolina (which will absorb the beet juices), press in the beetroot, and season. Add another layer of chard, followed by the sweet potato, and season. Add a final layer of chard leaves, then top with the celeriac and season again.

STEP 5
Roll out the pastry you set aside to a thickness of 0.5cm to use as the lid. Put the lid on top of the pie and, using a fork, press together the overhanging pastry to create a crimped edge. Make a steam hole, then brush the top with a little almond milk mixed with a spoonful of oil (this will help to colour the pastry). Bake in the centre of the oven for 45 mins until the pastry is a deep golden brown. Leave to cool for 15 mins, then remove from the tin and serve in the middle of the table. Will keep for up to three days in the fridge (the pie is also delicious cold).

Drawing from the apres-ski classic tartiflette, this indulgent pie transforms into a cheesy fondue with creamy sliced potatoes and crisp puff pastry.

Ingredients

750g floury potatoes (such as King Edwards), sliced
100ml crème fraîche
pinch of freshly grated nutmeg
plain flour, for dusting
2 x 375g blocks of all-butter puff pastry
250g round camembert (or vegetarian alternative)
1 egg, beaten
For the salad
1 shallot, finely chopped
2 tsp Dijon mustard
2 tbsp red wine vinegar
100ml olive oil
500g chicory (I used red and white for colour contrast), leaves separated

STEP 1
Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a pan of cold water, bring up to the boil and cook for 2 mins. Drain well, tip back into the saucepan and mix with the crème fraîche. Season, sprinkle over the nutmeg and set aside.

STEP 2
Dust your work surface with flour, roll the first block of pastry to a circle about 28cm wide and place on a baking tray. Arrange a third of the potatoes in the middle of the pastry, then sit the cheese on top. Pile the rest of the potato around the cheese, leaving a 1cm border at the edge of the pastry.

STEP 3
Roll the remaining pastry out to a circle about 30cm wide, dusting with more flour if needed. Brush the edges of the pastry on the tray with egg, then drape over the larger circle and seal the sides well, crimping as you go round. A tight seal is important to stop the cheese escaping.

STEP 4
Brush all over with egg and lightly score a spiral into the pastry with the back of a knife. Bake the pie for 30 mins until golden brown and puffed up. As soon as the pie comes out of the oven, glaze with a little more egg and leave to cool for 5 mins.

STEP 5
Meanwhile, whisk the shallot, mustard, vinegar and oil together. Place the chicory in a bowl and toss with the dressing. Serve the pie cut into oozy wedges, with the salad on the side.

A simple fish pie recipe that’s quick and easy to prepare. Portion into ramekins and freeze for quick toddler meals or cook in a big dish for the perfect family supper.

Ingredients

1kg Maris Piper potatoes, peeled and halved
400ml milk, plus a splash
25g butter, plus a knob
25g plain flour
4 spring onions, finely sliced
1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size)
1 tsp Dijon or English mustard
½ a 25g pack or a small bunch chives, finely snipped
handful frozen sweetcorn
handful frozen petits pois
handful grated cheddar

STEP 1
Heat the oven to 200C/fan 180C/gas mark 6. Put 1kg potatoes, peeled and halved, in a saucepan and pour over enough water to cover them. Bring to the boil and then simmer until tender. When cooked, drain thoroughly and mash with a splash of milk and a knob of butter. Season with ground black pepper.

STEP 2
Put 25g butter, 25g plain flour and 4 finely sliced spring onions in another pan and heat gently until the butter has melted, stirring regularly. Cook for 1-2 mins. Gradually whisk in 400ml milk using a balloon whisk if you have one. Bring to the boil, stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 mins until thickened.

STEP 3
Take off the heat and stir in 320g-400g mixed fish, 1 tsp Dijon or English mustard, a small bunch of finely snipped chives, handful of sweetcorn and handful of petits pois. Spoon into an ovenproof dish or 6-8 ramekins. Spoon the potato on top and sprinkle with a handful of grated cheddar cheese.

STEP 4
Pop in the oven for 20-25 mins or until golden and bubbling at the edges. Alternatively, cover and freeze the pie or mini pies for another time.

Nothing beats a classic homemade steak pie, complete with golden-brown flaky pastry and a rich filling. This easy family feast only takes 15 minutes to prep.

Ingredients

3 tbsp sunflower oil
1kg braising steak, diced
2 onions, roughly chopped
3 tbsp plain flour
1 tbsp tomato ketchup
2 beef stock cubes mixed with 600ml boiling water
375g sheet of ready-rolled puff pastry
1 egg yolk, beaten

STEP 1
To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.

STEP 2
Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.

STEP 3
To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk.

STEP 4
Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

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