Potato and leek pie
Makes 8 pies
Ingredients
400g / 14oz potatoes, peeled and cut into chunks
200g / 7oz leeks, washed and finely sliced
25g / 1oz butter
Salt and pepper
2 tablespoons parsley, finely chopped
250g / 9oz shortcrust pastry
250g / 9oz puff pastry
Paprika (optional)
Milk
Method
1. Cook the potatoes and leeks in lightly salted water. Drain well then add the butter
and mash together. Season and stir in the parsley. Leave to cool.
2. Roll out the shortcrust pastry, cut out four circles using the larger side of the base/lid
cutter. Using the shaping tool gently press each base into its mould. Roll out the puff
pastry, cut out four circles using the smaller side of the base/lid cutter; these will be
the lids of the pies.
3. Spoon the cool filling into each pie, do not overfill. Dust with paprika (optional). Place
the pastry lids on the pies, brush lightly with milk. Cook for 10 minutes. Remove the
pies.
4. Repeat steps 2 and 3 to make four more pies.
Pork and mushroom pie
Makes 8 pies
Ingredients
2 tablespoons vegetable oil
1 medium size onion, finely sliced
50g / 2oz mushrooms, sliced
Salt and pepper
150g / 5oz lean pork fillet or pork steak, diced
½ -1 teaspoon dried sage
500g / 1lb 2oz shortcrust pastry
Milk
Method
1. Heat 1 tablespoon oil and cook the onions until soft and golden. Add the
mushrooms and cook for a further 2 minutes. Season and then transfer to a bowl.
2. Add 1 tablespoon oil to the pan, add the diced pork and cook until tender. Season
and then add the sage. Stir to combine and then transfer to a bowl to cool.
3. Roll out the shortcrust pastry, cut four circles using the larger side of the base/lid
cutter. Using the shaping tool gently press each base into the mould. Cut out four
circles using the smaller side of the base/lid cutter.These will be the lids of the pies.
4. Spoon the filling into each pie, do not overfill. Place the pastry lids on the pies, brush
lightly with milk. Close the lid and cook for 10 minutes.
5. Repeat steps 3 and 4 to make four more pies.
