Sunday, 2 March 2014
To help celebrate British Pie Week, The English Provender Co. has put together some delicious pie recipes, which are sure to be a big hit at the dinner table. The traditional dish is a British institution and a favourite to be enjoyed by households all up and down the country, so how about giving the pie the respect it deserves and cook up the following winter warmers in celebration!
These easy to follow pie recipes are the perfect way to celebrate British Pie Week, which this year will run from the 3rd of march to the 9th of March, so get the whole family involved and create some new family favourites this year!
*Butternut Squash, Sage and Stilton Pie*
A delicious vegetable pie with a crisp crust, mellow sweetness from the butternut squash and onions, somespicy sweetness from the chutney, some richness from the cheese and crunch from the walnuts. Altogether quite tasty indeed.
750g cubed butternut squash (1 2/3 pound)
2 small red onions, each quartered
1 tablespoon olive oil
50g butter, melted (3 1/2 TBS)
6 large sheets filo pastry
220g jar The English Provender Co. Apple, Pear and Fig Chutney (about 1 1/2cup)
125g stilton or blue cheese, crumbled (8 1/2 TBS)
50g walnut pieces (Scant half cup)
6 sage leaves
Preheat the oven to 190* C/375*F/Gas Mark 5. Place the butternut squash and onions in a roasting tin, drizzle with the oil, and season with freshly ground black pepper. Cook for 15-20 minutes until just tender.
Meanwhile, brush a 28cm round loose - bottomed flan tin with some of the butter. Lay a few sheets of filo across it, slightly overlapping. Brush the overhanging filo with more butter. Continue layering the filo, buttering as you go and slightly overlapping the sides of the tin.
Place a baking sheet in the oven to preheat.
Spoon the apple, pear and fig chutney over the bottom of the pastry. Top with the butternut squash and onions. Scatter over the stilton and walnuts and sage leaves. Fold in the overhanging edges.
Place the pie on the preheated baking sheet and bake for 20- 25 minutes until golden. Serve in slices, with a crisp green salad.
*Mushroom, Chestnut, Stilton and Cranberry Pies*
A delicious seasonal vegetarian pie.
30g butter (2 TBS)
250g field or chestnut mushrooms, sliced (generous half pound)
1 tsp Very Lazy chili (optional)
1 tsp Very Lazy garlic
1 tbsp finely chopped fresh rosemary
3 tbsp English Provender wild cranberry sauce
70g stilton, crumbled (Generous half cup)
100g chestnuts, crumbled (1 cup)
375g ready rolled shortcrust pastry (1/2 pound)
1 medium free-range egg yolk, beaten
Preheat the oven to 200*C/4))*F/ gas mark 6.
Melt the butter in a frying pan. Fry the mushrooms over a high heat until soft. Add the garlic and chili and cook for another 40 seconds. Place in a mixing bowl and stir in the rosemary, wild cranberry, stilton and chestnuts.
Cut out 8 (4-inch) circles from the pastry and place in a muffin tin. Place 2 tbsp of filling into each pastry case. Cut out 8 (3 1/2 inch) circles and press these lids onto the pies. Brush with egg, then cut small steam holes in the lids.
Bake for 15-20 minutes, until golden.
Naturally delicious and extremely versatile, this chutney is brilliant with blue cheese & spicy foods. Superb with sausages and un-smoked ham too.
Naturally delicious with traditional roast turkey & the perfect accompaniment to duck, goat’s cheese and even apple pie!
Find out more at The English Provender Co
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