Special equipment • 1-quart (1-liter) pie dish

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

4 leeks, thinly sliced

1 tbsp all-purpose flour

2/3 cup hard cider, apple cider, or unsweetened apple juice

handful of flat-leaf parsley, finely chopped

2/3 cup heavy whipping cream

1½lb (675g) raw skinless, boneless white fish, such as haddock or pollack, cut into chunks

half of a 17.3oz (425g) box frozen puff pastry sheets (1 sheet), thawed as package directs

all-purpose flour

1 egg, lightly beaten, for egg wash

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in a large frying pan over low heat. Add the onion and a pinch of salt, and cook gently for about 5 minutes until soft. Add the leeks, and continue to cook gently for another 10 minutes until softened. Remove from the heat, stir in the flour, and add a little of the cider. Return to the heat, pour in the remaining cider, and cook for 5–8 minutes until thickened.

2 Stir in the parsley and cream and cook 1–2 minutes, then remove from the heat and stir in the fish. Spoon the mixture into a 1-quart (1.1 liter) pie or other baking dish. Season well with salt and pepper.

3 Roll out the pastry on a floured work surface so that it is about 2in (5cm) larger all around than the top of the pie dish. Cut out a strip of pastry about 1in (2.5cm) in from the edge to make a collar. Moisten the edge of the pie dish with a little water; fit the pastry strip all the way around, and press down firmly. Brush the pastry collar with a little of the egg wash, then top with the pastry lid. Trim away the excess, and pinch together the edges to seal. Using a sharp knife, make 2 slits in the top to allow steam to escape.

4 Brush the top of the pie all over with the egg wash, and bake for 20–30 minutes until the pastry is puffed and golden. Serve hot.

Fish and leek pie

Special equipment • 9in (23cm) round loose-bottomed straight-sided tart pan

SERVES 6-8

Ingredients:

2 tbsp olive oil

2 skinless boneless chicken breast halves

1 onion, finely chopped

pinch of crushed hot red pepper flakes

½ tsp ground cinnamon

½ tsp ground allspice

4 good-quality pork sausages, skinned

sea salt and freshly ground black pepper

2 sheets prepared dough for an 8–9in (20–23cm) pie

2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

½ tsp cayenne pepper (optional)

Method:

1 Preheat the oven to 400°F (200°C). Heat 1 tbsp of the oil in a large frying pan over high heat. Add the chicken and cook for 6–8 minutes on each side until lightly browned and cooked through. Remove from the pan and let cool, then shred into chunky pieces.

2 Add the remaining oil and the onion to the same pan, and reduce the heat to low. Cook gently for 5 minutes until soft. Stir in the hot pepper flakes, cinnamon, allspice, and sausage meat, breaking up the meat with a fork until it is crumbly. Increase the heat slightly, and cook for 10–15 minutes until the meat is no longer pink. Season well with salt and plenty of pepper. Return the shredded chicken to the pan, stirring until evenly coated. Remove from the heat, and leave to cool.

3 Roll out one piece of pastry on a floured work surface to fit a 9in (23cm) straight-sided round tart pan with a removable bottom. Use to line the pan, allowing the edges to hang over the sides. Stir 2 beaten eggs into the meat mixture to bind. Stir in the cayenne. Spoon the mixture into the pastry shell. Wet the edge of the pastry shell, and top with the other piece of pastry to make a lid. Press the edges together to seal, and trim away the excess. Using a sharp knife, make a slit in the top to allow steam to escape.

4 Brush the top all over with the egg wash, and bake for 35–45 minutes until the pastry is cooked through and golden. Leave to cool for 10 minutes before removing the sides of the pan. Serve hot with French fries or potato wedges, or cold with some chutney.

Spiced pork and chicken pie

SERVES 6

Ingredients:

1 x 17.3oz (425g) box frozen puff pastry sheets, thawed as package directs

all-purpose flour

2 tbsp red pepper or sun-dried tomato pesto

6 tomatoes, halved

2–3 tbsp harissa sauce, to taste

1 tbsp olive oil

a few sprigs of fresh thyme, leaves picked

Method:

1 Preheat the oven to 400°F (200°C). On a lightly floured work surface, place 1 sheet of puff pastry on top of the other, aligning the edges. Roll out the pastry into a single sheet, to a thickness of about ⅜in (.4cm), and lay it on a baking sheet. Using a sharp knife, score a line about 2in (5cm) in from the edge all the way around to form a border, but do not cut all the way through the pastry. Next, using the edge of the knife, score the pastry all the way around the outer edges. This helps it to puff when cooking.

2 Working inside the border, smother the pastry with the pesto. Arrange the tomatoes on top, cut-side up. Mix the harissa with the olive oil, and drizzle over the tomatoes. Scatter the thyme leaves over the top.

3 Bake for about 15 minutes until the pastry is cooked and golden. Serve hot.

Tomato and harissa tart

Special equipment • 6in (15cm) round biscuit cutter

SERVES 2

Ingredients:

2 carrots, diced

2 all-purpose waxy potatoes, peeled and finely diced

2 sheets prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

1 egg, lightly beaten, for egg wash

1 tbsp prepared curry paste or 1 tsp Madras curry powder

2 tbsp Greek-style plain yogurt

1 garlic clove, finely chopped

1in (2cm) fresh ginger, finely chopped

2 scallions, thinly sliced

handful of fresh cilantro, chopped

juice of ½ lemon

salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Boil the carrots and potatoes in a pan of salted water for about 15 minutes until soft; drain well.

2 Roll out each sheet of pastry on a floured work surface, then cut out two 6in (15cm) circles from each sheet. Put the pastry rounds on a parchmentlined baking sheet, and brush the edges with a little of the egg wash.

3 Put the carrots and potatoes in a bowl, and gently mix together with the curry paste and yogurt. Add the garlic, ginger, scallions, cilantro, and lemon juice, and season well with salt and pepper. Stir through gently until well mixed.

4 Divide the vegetable mixture evenly among the pastry circles, spooning it into the center of each one. Fold over the pastry to make a half-moon shape, and pinch the edges together to seal. Using a sharp knife, make 2 slashes in the top of each pie, then brush all over with the remaining egg wash. Bake for 20–30 minutes until golden. Serve hot or cold with a crisp green salad on the side.

Curried vegetable pies

Special equipment • 10 x 6in (25 x 15cm) rectangular tart pan

SERVES 6

Ingredients:

2 sheets prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

7oz (200g) cooked ham, chopped into bite-size pieces

6 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

2/3 cup heavy whipping cream

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Roll out each piece of pastry on a floured work surface to fit a 10 x 6in (25 x 15cm) rectangular tart pan. Use one of the pieces to line the pan, making sure that the pastry fits neatly into the corners.

2 Scatter the ham evenly over the bottom of the pastry shell. Carefully break the 6 eggs into the shell, positioning them evenly, leaving the yolks whole. Drizzle cream over the top, and season well.

3 Moisten the edges of the pastry shell with water, then cover with the other piece of pastry to make a lid. Trim away the excess, and press the edges of the pastry together to seal. Brush with a little of the egg wash, and bake for 25–35 minutes until golden brown. Leave to cool for at least 10 minutes before slicing. Serve warm or cold with a tomato salad.

Egg and ham pie

Special equipment • 8in (20cm) round loose-bottomed straight-sided tart pan • pie weights or dry beans

SERVES 4–6

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

4½oz (125g) pancetta, cut into cubes

6 fresh sage leaves, coarsely chopped

1½ cups frozen peas

2/3 cup heavy whipping cream

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line the tart pan with a removable bottom. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights. Bake for 15–20 minutes until the edges of the pastry are golden. Remove the beans and paper, brush the bottom of the shell with a little of the egg wash, and return to the oven for 2–3 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F (180°C).

2 Meanwhile, heat the oil in a large frying pan over low heat. Add the onion and a pinch of salt, and cook gently for about 5 minutes until soft. Add the pancetta and sage, increase the heat a little, and cook for 6–8 minutes until the pancetta is golden and crispy. Stir in the peas, and season with salt and pepper.

3 Spoon the onion and pancetta mixture into the pastry shell, and level the top. Mix together the cream and the 2 eggs, and season well. Carefully pour the cream mixture over the filling to cover. Bake for 20–30 minutes until set and golden. Let cool for 10 minutes before removing the sides of the pan. Serve warm with a tomato salad.

Pea and pancetta tart

Special equipment • 8in (20cm) round loose-bottomed fluted tart pan • pie weights or dry beans

SERVES 4-6

Ingredients:

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, very lightly beaten

1–2 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

2 garlic cloves, finely chopped

1 butternut squash, about 2¼lb (1kg) peeled, seeded, and chopped into small cubes

a few sprigs of fresh thyme

4½oz (125g) soft goat cheese, crumbled

1 cup heavy whipping cream

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line an 8in (20cm) fluted round tart pan with a removable bottom. Trim away the excess dough, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–20 minutes until the edges of the pastry are golden. Remove the beans and paper, brush the bottom of the pastry shell with a little of the beaten egg, and return to the oven for 2–3 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F (180°C).

2 Meanwhile, heat 1 tbsp of the oil in a large frying pan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft. Add the garlic, squash, and half of the thyme leaves, and continue cooking over low heat for 10–15 minutes until the squash softens and begins to turn golden. You may have to add a little more olive oil.

3 Spoon the squash and onion mixture into the pastry shell, then crumble the goat cheese over the top. Mix together the cream and remaining beaten egg, and season well with salt and pepper. Carefully pour the cream mixture over the tart filling, and sprinkle with the remaining thyme leaves. Bake for 20–25 minutes until the tart is puffed and set. Let cool for at least 10 minutes before removing the sides of the pan. Serve warm with an arugula salad.

Squash, thyme, and goat cheese tart

SERVES 2

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

3 red bell peppers, seeded and diced

1 x 12oz (350g) can whole kernel

corn, drained

6oz (175g) feta cheese, crumbled or cut into small cubes (about 1½ cups)

7oz (200g) filo pastry sheets, thawed as package directs

melted butter, plus extra for glazing

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in a frying pan over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft and translucent. Stir in the peppers, and continue cooking for 10 minutes until the peppers are soft. Stir in the corn and feta, and season with pepper.

2 Lay out the filo sheets in four stacks of 3 or 4 layers about 12 x 4in (30 x 10cm), brushing each layer with a little melted butter. Divide the corn mixture between each stack of pastry, spooning it onto the bottom right-hand corner of each one. Fold this corner so that it forms a triangle and encloses the filling, then fold down the top right-hand corner. Repeat until you have made 5 folds in all for each one similar to folding a flag and end up with 4 large triangles.

3 Brush the triangles all over with a little melted butter, and place on an oiled baking sheet. Bake in the oven for about 20 minutes until crisp and golden. Serve hot.

Sweet corn and pepper filo triangles

Special equipment • 1 quart (1.1 liter) pie dish

SERVES 4

Ingredients:

1–2 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

2 garlic cloves, finely chopped

12oz (350g) lamb leg steaks, cut into bite-size pieces

1 tsp ground turmeric

½ tsp ground allspice

2 tbsp all-purpose flour

4 cups hot vegetable stock

2 waxy all-purpose potatoes, peeled and cut into small cubes

1 cup frozen peas, thawed

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

1 egg, lightly beaten, for egg wash

Method:

1 Heat 1 tbsp of the oil in a large saucepan over low heat. Add the onion and a pinch of sea salt, and cook gently for about 5 minutes until soft. Increase the heat to medium, and add a little extra oil if needed. Add the lamb, and sprinkle with the turmeric and allspice. Cook, stirring occasionally, for 6–8 minutes until the lamb is browned all over.

2 Remove from the heat, and stir in the flour and 1 tbsp of the stock. Return to the heat, and pour in the remaining stock. Bring to a boil, reduce the heat to low, and add the potatoes. Simmer gently, stirring occasionally so that they don’t stick, for about 20 minutes until the potatoes have cooked and the sauce has thickened. Add the peas, and season well with salt and pepper.

3 Meanwhile, preheat the oven to 400°F (200°C). Spoon the meat filling into a 1 quart (1.1 liter) pie dish. On a floured work surface, roll out the pastry so that it is about 2in (5cm) larger than the top of the pie dish. Cut out a strip of pastry about 1in (2.5cm) in from the edge to make a collar. Moisten the edge of the pie dish with a little water; fit the pastry strip all the way around, and press down firmly. Brush the pastry collar with a little of the egg wash, then top with the pastry lid. Trim away the excess pastry. Using your finger and thumb, pinch together the edges to seal.

4 Brush the top of the pie all over with the remaining egg wash. Using a sharp knife, make 2 slits in the top to allow steam to escape. Bake for 30–40 minutes until cooked and golden all over. Serve hot.

Lamb and pea pie

SERVES 2

Ingredients:

2 tbsp olive oil

9oz (250g) round (rump) steak

1 onion, finely chopped

pinch of sea salt

2 garlic cloves, finely chopped

1–2 fresh green jalapeño chile peppers, seeded and finely chopped

2in (5cm) piece of fresh ginger, finely chopped

1 tsp coriander seeds, crushed

4½oz (125g) mushrooms, finely chopped

½ tsp cayenne pepper

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

1 egg, lightly beaten, for egg wash

Method:

1 Preheat the oven to 400°F (200°C). Heat 1 tbsp of the oil in a large frying pan over medium-high heat. Add the steak and cook, browning for about 3 minutes on each side to seal. Remove from the pan and set aside.

2 Heat the remaining oil over low heat. Add the onion and a pinch of sea salt, and cook for about 5 minutes until soft. Add the garlic, chiles, ginger, and crushed coriander, and cook, stirring, for 2 minutes until fragrant. Add the mushrooms, season with the cayenne, and continue cooking over low heat for 5 minutes until the mushrooms soften and begin to release their juices.

3 Slice the reserved steak into strips, and return to the pan along with 1 tbsp of water. Cook, stirring often, for about 2 minutes until the mixture is thick and moist, but not runny. Set aside to cool.

4 On a floured work surface, roll the pastry into a rectangle, and cut into four equal squares, 6–7in (15–18cm). Moisten each square around the edges with a little water. Divide the meat and onion filling into 4 equal portions, and spoon each one into the middle of a square. Bring together the opposite corners of each pastry square to form a triangle, pinching the edges together to seal. Brush all over with the egg wash, and bake in the oven for 20–30 minutes until golden. Serve hot.

Cook’s Notes:

These pies can be made a day ahead. Fill the pastry and make into parcels, then keep in the refrigerator until needed. Brush with the egg wash, and bake as above.

Spicy beef pies

SERVES 6

Ingredients:

1 x 17.3oz (425g) box frozen puff pastry sheets, thawed

1 egg, lightly beaten, for egg wash

¼ cup tomato purée or tomato sauce

12 flat anchovy fillets, drained

12 pitted black olives

freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). On a lightly floured work surface, place 1 sheet of puff pastry on top of the other. Roll out the pastry into a single sheet to a thickness of ⅜in (4cm), and lay it on a baking sheet. Using a knife, score a line about 2in (5cm) in from the edge all the way around to form a border, but do not cut all the way through the pastry. Next, using the edge of the knife, score the pastry all the way around the outer edges.

2 Brush the border with the egg wash, then smooth the tomato sauce over the inside area, right up to the edges. Lay the anchovies and olives evenly over the tart so that everyone gets a taste of each, and season with pepper.

3 Bake for 15 minutes until the pastry is cooked and the edges are puffed and golden. Cut into 6 squares and serve warm with a crisp salad.

Cook’s Notes:

If feeding fussy eaters, lay the anchovies at one end and the olives at the other.

Olive and anchovy open tart

Special equipment • 14in x 5in (35cm x 12.5cm) loose-bottomed fluted tart pan • pie weights or dry beans

SERVES 6

Ingredients:

1 sheet prepared dough for an 8–9in

(20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra yolk, lightly

beaten, for egg wash

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 x 14oz (400g) can artichoke hearts, drained and chopped

12 green olives, pitted

6oz (175g) feta cheese, crumbled (about 1½ cups)

a few sprigs of fresh thyme

1 cup heavy whipping cream

salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface and use to line the tart pan. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the shell with a little egg wash, and return to the oven for 2–3 minutes to crisp. Remove from the oven, and set aside. Reduce the oven temperature to 350°F (180°C).

2 Heat the oil in a saucepan over low heat. Add the onion and a pinch of salt and cook gently for about 5 minutes until soft. Add the garlic and cook for a few seconds more. Spoon the onion mixture evenly over the bottom of the tart shell. Arrange the artichokes and olives evenly over the top, and sprinkle with the feta and thyme leaves.

3 Mix together the cream and the 2 eggs, and season well with salt and pepper. Carefully pour over the tart filling. Bake in the oven for 25–35 minutes until set, puffed, and lightly golden. Leave to cool for about 10 minutes before removing the sides of the pan. Serve warm with an arugula and tomato salad.

Artichoke, green olive, and feta tart

Special equipment • 9in (23cm) square loose-bottomed fluted tart pan • pie weights or dry beans • food processor

SERVES 6–8

Ingredients:

4 large red bell peppers

1 tbsp olive oil

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

2 large eggs, plus 1 extra yolk, lightly beaten, for egg wash

1 tbsp mascarpone cheese

handful of fresh basil leaves

salt and freshly ground black pepper

1 tsp sun-dried tomato or red pesto

Method:

1 Preheat the oven to 400°F (200°C). Put the peppers in a roasting pan. Using your hands, smear each one with olive oil. Roast in the oven for 20 minutes until lightly charred. Transfer to a plastic bag and leave until cool enough to handle. Use your fingers to rub away the skins (it’s okay if some of it remains), and slice open the peppers to remove the seeds and membranes. Cut into strips or chop coarsely.

2 Meanwhile, roll out the pastry on a floured work surface, and use to line a 9in (23cm) square fluted tart pan with a removable bottom. Trim away the excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake in the oven for 15–20 minutes until the edges of the pastry are golden. Remove the beans and paper, brush the bottom of the shell with the extra egg yolk, and return to the oven for 2–3 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F (180°C).

3 Put the roasted peppers, 2 eggs, mascarpone, and a handful of basil leaves in a food processor, and pulse until combined. Season well with salt and pepper. Spread the pesto evenly over the bottom of the pastry shell, then scrape in the pepper mixture. Bake for 25–35 minutes until set. Leave to cool for 10 minutes before removing the sides of the pan. Garnish with extra basil leaves, and serve with a wild arugula and fennel salad.

Roasted red pepper tart

Special equipment • 1 qt (1.1 liter) pie dish or individual pie dishes

SERVES 4

Ingredients:

2 tbsp olive oil

3 skinless boneless chicken breast

halves, cut into bite-size chunks

sea salt and freshly ground black pepper

1 onion, finely chopped

1 tbsp all-purpose flour

2/3 cup (150ml) heavy whipping cream

1¼ cups hot vegetable stock

1 x 12oz (350g) can whole kernel corn, drained

handful of flat-leaf parsley, finely chopped

half of a 17.3oz (425g) box frozen puff pastry sheets (1 sheet), thawed as package directs

all-purpose flour

1 large egg, lightly beaten, for egg wash

Method:

1 Preheat the oven to 400°F (200°C). Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper. Add to the pan and cook, stirring, for 7–10 minutes until golden brown all over. Remove from the pan, and set aside.

2 Heat the remaining oil over low heat and add the onion and a pinch of sea salt. Cook gently for 5 minutes until soft. Remove from the heat and stir in the flour and a little cream. Return the pan to low heat and add the remaining cream and the stock, stirring for 5–8 minutes until the mixture thickens. Stir in the corn and parsley and season with salt and pepper.

3 Spoon the mixture into a 1 quart (1.1 liter) pie dish. On a floured work surface, roll out the pastry so there is a border all around, extending about 2in (5cm) beyond the pie dish. Cut out a strip of pastry 1in (2.5cm) in from the edge to make a collar. Moisten the edge of the pie dish with water; fit the pastry strip all the way around, and press down firmly. Brush the collar with a little egg wash, then top with the pastry lid. Trim away the excess. Using your finger and thumb, pinch or press the edges together to seal.

4 Brush the top with the egg wash, cut a slit to let steam escape during cooking, and bake 30–40 minutes until the pastry is golden and puffed. Serve hot.

Chicken and sweet corn pie

Special equipment • 8in (20cm) square fluted pie dish or tart pan • ceramic baking beans

SERVES 4

1 sheet prepared dough for an 8–9in (20–23cm) pie

all-purpose flour

1 large egg, lightly beaten

½ tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

1lb (450g) good-quality pork sausages, skinned and crumbled

1 tsp dried oregano

4 tomatoes, sliced

Method:

1 Preheat the oven to 400°F (200°C). Roll out the pastry on a floured work surface, and use to line an 8in (20cm) square baking dish or tart pan. Trim away any excess, line the pastry shell with parchment paper, and fill with pie weights or dry beans. Bake for 15–20 minutes until the edges are golden. Remove the beans and paper, brush the bottom of the pastry with a little of the beaten egg, and return to the oven for 2–3 minutes to crisp. Remove from the oven and set aside. Reduce the oven to 350°F (180°C).

2 Meanwhile, heat the oil in a large frying pan over low heat. Add the onion and a pinch of sea salt and cook gently for about 5 minutes until soft. Add the sausage meat, breaking it up with a fork or the back of a fork. Season well with salt and pepper, and sprinkle with the oregano. Cook, stirring frequently, over medium-low heat for about 10 minutes until no longer pink. Leave to cool, then mix in the remaining beaten egg.

3 Spoon the sausage mixture into the pastry shell, then layer the tomatoes over the top. Bake in the oven for 20 minutes until lightly golden. Let cool for 10 minutes, then slice and serve.

Sausage pie

Special equipment • 1 qt (1.1 liter)

pie dish or 4 small individual pie dishes

SERVES 4

Ingredients:

3 all-purpose waxy potatoes, peeled and cut into bite-size chunks

1½lb (675g) round, chuck, or Swiss steak

about 1 tbsp olive oil, plus extra

1 onion, finely chopped

1 tbsp all-purpose flour

1 tbsp Worcestershire sauce

2 cups hot beef stock

sea salt and freshly ground black pepper

half of a 17.3oz (425g) box frozen puff pastry sheets (1 sheet), thawed as package directs

1 egg, lightly beaten, for egg wash

1 Cook the potatoes in a pan of boiling salted water for 15 minutes until soft. Drain and set aside. Put the meat in a large frying pan with a few drops of olive oil and cook over high heat for 5–8 minutes until browned all over. Remove with a slotted spoon, and set aside. Using the same pan, heat 1 tbsp olive oil over low heat. Add the onion and a pinch of salt, and cook gently for 5 minutes until soft. Stir in the flour and continue to cook for a few minutes longer.

2 Increase the heat and add the Worcestershire sauce and stock. Bring to a boil, reduce the heat slightly, and return the meat to the pan. Cover and simmer gently for 30 minutes, stirring

occasionally. Stir in the potatoes and season well with salt and pepper.

3 Meanwhile, preheat the oven to 400°F (200°C). Spoon the meat filling into a 1 quart (1.1 liter) pie dish or 4 individual ones. On a floured work surface, roll out the pastry so there is a border all around, extending about 2in (5cm) beyond the pie dish. Cut out a strip of 1in (2.5cm) pastry in from the edge to make a collar. Moisten the edge of the pie dish with a little water; fit the pastry strip all the way around, and press down firmly. Brush the pastry collar with a little of the egg wash, then top with the pastry lid. Trim away the excess. Using your finger and thumb, pinch the edges together to seal.

4 Brush the top of the pie all over with the egg wash, and make 2 slits in the top with a sharp knife to allow steam to escape. Bake in the oven for about 30 minutes until puffed and golden. Serve hot.

Meat and potato pie

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

4½oz (125g) mushrooms, sliced

2 garlic cloves, finely chopped

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a mixing bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When incorporated, beat the mixture with an electric mixer to remove any lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Heat 1 tbsp olive oil in a frying pan, add the mushrooms, and cook on a medium heat for 5 minutes or until beginning to soften. Stir in the garlic and cook for a few minutes more, until the mushrooms have released their juices. Season well with sea salt and freshly ground black pepper.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula and cook for 1 minute or until golden. Flip and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the mushroom mixture onto one quarter of a crêpe, then fold it in four. Fill a second crêpe in the same manner.

Crepes with garlicky mushrooms

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

2 red bell peppers, seeded and cut into strips

pinch of granulated sugar

handful of basil leaves, torn

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a mixing bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When it’s all incorporated, beat the mixture with a balloon whisk or electric mixer to remove any lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Heat 1 tbsp olive oil in a large frying pan, add the peppers, the sugar, and a pinch of salt, and cook over low heat for 10–15 minutes or until soft. Stir in the basil.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl it around so it covers the bottom. Loosen the edges of the crêpe with a spatula or blunt knife and cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat until all the batter has been used.

4 Spoon half the pepper mixture onto half of a crêpe, then fold it in two. Fill a second crêpe in the same manner.

Crepes with peppers and basil

Chilling • 30 minutes

special equipment • electric mixer

Makes 4

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

2 small zucchini, coarsely grated

1 cup shredded emmentaler or other swiss cheese

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a mixing bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When it’s all incorporated, beat the mixture with a balloon whisk or electric mixer to remove any lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Heat 1 tbsp olive oil in a frying pan, add the zucchini, and cook over medium heat for 5–8 minutes or until lightly golden. Season well with salt and pepper, then remove from the heat and stir in the cheese.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula and cook for 1 minute, until golden. Flip and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon a quarter of the zucchini mixture onto half of a crêpe, sprinkle with pepper, then roll or fold it. Fill three more crêpes in the same manner.

Crepes with zucchini and Emmentaler

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

3 bacon slices, chopped

olive oil

½ cup Gorgonzola or other blue cheese

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Stir the egg mixture, adding a little of both the flour and the milk as you go. When it’s all incorporated, beat with an electric mixer to remove any lumps. Transfer to the refrigerator for 30 minutes.

2 Place the bacon and a drizzle of olive oil in a hot frying pan and cook over medium-high heat for 5 minutes or until golden. Drain on paper towels.

3 Heat a crêpe pan or small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a heatproof cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula or blunt knife and cook for 1 minute

or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the bacon onto one half of a crêpe and top with half the cheese. Fold the crêpe over and cook for a minute or so, turning once, until the cheese begins to melt, then slide the crêpe onto a plate. Fill and cook a second crêpe in the same manner. Serve immediately.

Crepes with blue cheese and bacon

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 cup crumbled soft goat cheese

small handful of finely chopped chives

1 tomato, peeled

olive oil

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting the flour fall in as you go and adding the rest of the milk a little a time. When incorporated, beat the mixture with an electric mixer to remove lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Mix the goat cheese and chives in a bowl, then season with salt and pepper. Cut the tomato in half, scoop out the seeds, then dice the flesh and mix with the cheese mixture.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula and cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the cheese mixture onto one half of a crêpe and roll it up. Fill a second crêpe in the same manner.

Cook’s Notes:

For ease, snip the chives with kitchen scissors, rather than chopping them with a knife.

Crepes with goat cheese and chives

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10–12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

1 eggplant, cut into small dice

2 tomatoes, finely chopped

pinch of ground cinnamon

small handful of finely chopped mint leaves

lemon wedges, for serving

sea salt and freshly ground black pepper

Method:

1 Sift the flour into a bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When blended, beat with an electric mixer to remove any lumps. Rest in the refrigerator for 30 minutes.c

2 Heat 1 tbsp olive oil in a frying pan, add the eggplant, and cook over medium heat for 5–8 minutes, stirring frequently, until golden. Add the tomatoes and cook for another 5 minutes or until they start to break down a little. Season well with salt and pepper, then stir in the cinnamon and the mint.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl it around the pan and pour the excess into a heatproof cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula or blunt knife and cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the eggplant mixture ontop of a crêpe and roll or fold it, or simply serve the eggplant mixture on top. Prepare a second crêpe, and serve with a squeeze of lemon.

Moroccan style crepes

Chilling • 30 minutes

special equipment • electric mixer

Makes 2

For the batter (makes 10-12 crêpes)

1 cup all-purpose flour

1 large egg

1¼ cups milk

For the filling:

1 tbsp olive oil, plus more as needed

handful of small uncooked shrimps, shelled and deveined

1–2 tbsp medium-hot curry paste from a jar

small handful of fresh cilantro (coriander) leaves

1 lemon, halved sea salt

Method:

1 Sift the flour into a mixing bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When incorporated, beat the mixture with a balloon whisk or electric mixer to remove any lumps. Transfer to the refrigerator to rest for 30 minutes.

2 Heat 1 tbsp olive oil in a frying pan, add the shrimps, and cook over high heat for 2–4 minutes, until pink. Stir in the curry paste, add a little hot water, and simmer 10 minutes, until thickened. Add the cilantro, a squeeze of lemon juice, and a pinch of salt.

3 Heat a small frying pan over medium-high heat. When hot, add a tiny amount of oil, then swirl around the pan and pour the excess into a cup. Add 2 tablespoons of batter to the pan and swirl so it covers the bottom. Loosen the edges of the crêpe with a spatula and cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds to 1 minute, until set. Slide the crêpe onto a warm plate and repeat.

4 Spoon half the shrimp mixture onto one half of a crêpe, and roll or fold into quarters. Fill a second crêpe, then serve with a squeeze of lemon.

Curried crepes