Wednesday, 15 March 2017


Homemade pies are my quick fix for a busy day. This is a perfect recipe for the busy family, lunch boxes, dinner and can be kept frozen for 2 weeks and bake when needed. You can substitute the filling with either fish, vegetables, poultry or meat. 

Serves 4
Short crust pastry
250g of plain flour
1 teaspoon of baking powder 
125g of cubed cold butter 
60ml cold water 
Salt to taste

Sift the flour and baking powder into a bowl.
Add the salt, cubed butter and rub between your fingers till you have a breadcrumb consistency.

Alternatively add the flour , baking powder, salt and butter to a food processor and pulse to a breadcrumb consistency. This should take less than a minute.

Add the cold water to the flour to form a dough
Please don't overwork the dough. You want it crumbly, crunchy and moist, when cooked. 

Wrap the dough in a cling film and place it in the fridge for about 45min

On a floured surface, roll your pastry out and cut into 4 squares 

or use a bowl for a circular shape.

For the filling;
150g of black pudding sausage 
200g of Chorizo sausage 
2 finely diced shallots 
2 chopped yellow peppers
40g of fresh thyme
2 finely chopped garlic

Remove the sausages from their skin and finely dice the black pudding
Place the sausages, peppers, shallots, yellow peppers, thyme and garlic in a bowl and mix well.

Leave the mixture for at least 30 minutes to allow the flavours to infuse.

A smoked fish filling
You can cut the rolled pastry into squares  or circles (using a medium sized bowl to cut into circles).

Be creative with the filling, use diced potatoes, Kale, Fish, Chicken, Turkey or meat etc (whatever you prefer).

Place a tablespoon of the filling in the middle of each cut pastry. Pick a corner of the pastry and fold to meet the opposite end (as shown below).

Use your thumb or a fork to seal the ends. Use the fork to insert 3 holes on top of each pastry (as shown below). This helps the heat circulate evenly and cooks the filling perfectly. 

A thumb sealed pastry

Pre heat your oven to 180*c

Using a silicone baking sheet (alternatively you can grease a baking tray and sprinkle with flour). 

Whisk the egg till well mixed and using a cooking brush, wash the surface with the egg. The egg wash enables the pie to brown beautifully.
Bake the pie for about 10-12 minutes or until golden. 

Baked thumb printed pork pie

Fork sealed, baked Pork pie

Serve with steamed vegetables or mixed onion and tomatoes salad. 

All photos and recipes are by the owner of this blog.