Bacon, Curried Egg and Ricotta Pie

How to make Bacon, Curried Egg and Ricotta Pie Recipe - This is a big-flavoured twist on the beloved Kiwi bacon and egg pie. You won’t be able to stop at eating just one slice! Recipe From Dean Brettschneider

MAKES A 22CM ROUND DEEP PIE, SERVING 8–10 PEOPLE

PASTRY
1 quantity of Butter Puff Pastry

FILLING
1 tbsp cumin seeds
80g Cheddar
10 slices streaky bacon, rind removed
12 eggs
2 tsp curry powder
150g ricotta
¼ cup fresh flat-leaf parsley, finely chopped
¼ cup fresh basil, finely chopped
salt and freshly ground black pepper, to taste
150g sweet cherry tomatoes, halved

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Butter Puff Pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry to approximately 3mm thick to line a 22cm, 5cm deep round pie dish (or a 22cm round cake tin with high sides). Lightly oil the pie dish and line with pastry, allowing some to overhang. Place in the refrigerator to chill whilst you are making the filling.

In a small dry saucepan over a medium heat, toast the cumin seeds until fragrant (1–2 minutes), shaking the pan every 30 seconds to prevent burning them. Set aside to cool slightly.

Remove pie dish from refrigerator. Grate the cheese and scatter over the base. Cut the bacon into long thin strips and place over the grated cheese in an even layer. Break in the eggs one at a time directly on top of the bacon. Run a knife through the eggs so the yolks just break they should have a swirly effect. Mix the curry powder with the ricotta in a small bowl and dollop tablespoonfuls evenly over the eggs. Scatter the chopped herbs and toasted cumin seeds over top. Season generously with salt and freshly ground black pepper. Lastly place the halved cherry tomatoes on top.

Fold the excess pastry inwards, towards the middle of the pie, but not totally covering it. Brush the pastry edges with egg wash.

Bake in a preheated 200°C oven for 50 minutes or until the pastry is crisp and golden-brown in colour. Serve warm with spicy mango chutney.

Bacon, Curried Egg and Ricotta Pie

Chicken, Sweet Potato and Stilton Pot Pies

How to make Chicken, Sweet Potato and Stilton Pot Pies Recipe - These comforting pies are creamy, cheesy and packed with hearty sweet potatoes and chicken. Stilton gives a nice balance of flavour, but if you don’t hate Stilton, then a good strong Cheddar will also be one. Serve with green vegetables cooked al dente and lightly seasoned with salt.

MAKES 4 INDIVIDUAL PIES

PASTRY
½ quantity of Black Sesame Seed Short Pastry

FILLING
1 red onion, finely sliced
4 cloves garlic, peeled and finely chopped
3 tbsp olive oil
6 skinless, boneless chicken thighs, cut into medium chunks
salt and pepper, to season
2 tbsp standard plain flour, plus extra for dusting
2 medium golden sweet potatoes, cut into 1cm chunks
2 tsp finely chopped fresh rosemary
¼ cup flat-leaf parsley, finely chopped
400ml chicken stock, hot 60ml cream
150g Stilton, crumbled

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make a full quantity of Black Sesame Seed Short Pastry ahead and rest it as required. Use half and put the rest into the freezer for later use.

Divide the pastry into 4 equal pieces and then, on a lightly floured surface, roll out until slightly larger than the tops of the pie dishes, to approximately 4mm thick. Lightly dust each disc with flour, put between plastic wrap, cover and place in the refrigerator until required.

In a large saucepan over a medium heat, gently fry the onion and garlic in 2 tbsp olive oil until softened, and then remove to a bowl. Season the chicken with salt and pepper, roll in the plain flour, then add to the pan with the remaining olive oil. Increase the heat and fry until golden-brown on all sides.

Return the onion and garlic to the pan along with the sweet potato, rosemary, parsley and chicken stock. Season and simmer for 5 minutes. Remove from the heat, then stir through the cream and Stilton.

Divide the filling equally between 4 × 350ml pie dishes and allow to cool (30 minutes).

Once the filling has cooled, remove the pastry lids from the refrigerator, wet the edges of the pie dishes with water and place a pastry lid on each dish. Press down firmly on the pastry with your fingertips to seal and, using a sharp knife, trim off any excess pastry hanging over the edges.

Brush the tops of the pastry with egg wash then, using a small knife, cut two slits in the top of each to allow steam to escape during baking.

Preheat the oven to 200°C. Put a baking tray in the oven to heat for 10 minutes. Place pies on tray and bake for 20–25 minutes or until the pastry is crisp and golden-brown in colour.

Chicken, Sweet Potato and Stilton Pot Pies

Hearty Tamarillo Bourguignon Pie

How to make Hearty Tamarillo Bourguignon Pie Recipe - This pie has a classic flling with a twist – it includes tamarillo (or tree tomato, as it is commonly referred to around the world). Wrapped up in a Smoked Paprika and Black Sesame Seed Puff Pastry, it is an all-year-round pie that is delicious served with a simple green salad. Recipe From Dean Brettschneider

MAKES A 20CM ROUND DEEP PIE, SERVING 6 PEOPLE

PASTRY
1 quantity of Smoked Paprika and Black Sesame Seed Puff Pastry

FILLING
2 tbsp oil
1 tbsp butter
800g braising beef (chuck), trimmed of excess fat and cut into 2.5cm chunks
4 slices bacon, cut into strips
1 onion, finely chopped
1 carrot, chopped into small cubes
salt and freshly ground black pepper, to taste
2 tbsp finely chopped rosemary
2 tbsp finely chopped thyme
2 tbsp plain flour
1 tbsp tomato paste
2 tbsp brown sugar
2 bay leaves
400ml red wine
5 tamarillos, peeled and halved, or vine-ripened tomatoes
4 cloves garlic, peeled and minced

GLAZE
1 egg beaten with 1 tbsp water, for egg wash
½ tbsp sesame seeds

Method:
Make Smoked Paprika and Black Sesame Seed Puff Pastry ahead and rest it as required. Divide pastry into two portions (two-thirds for the base and one-third for the top). On a lightly floured surface, roll out the larger portion to approximately 3mm thick to line a 20cm round pie dish (5cm deep). Lightly oil the pie dish and line with the pastry, allowing a little to overhang.

Roll out the remaining pastry for the top of the pie into a 32cmdiameter circle, so it’s just larger than the pie dish. Place on a baking paper-lined oven tray. Refrigerate the pastry base and top until chilled (30 minutes).

Heat the oil and butter in a large frying pan. Fry the beef in small batches for 2–3 minutes or until browned all over. Once the meat is browned, remove from heat and set aside.

Sauté the bacon, onion and carrot in a medium frying pan over a medium-high heat until soft and then add to the beef. Place the pan with the beef back on the element and season to taste. Add rosemary and thyme and then sprinkle with flour. Stir in the tomato paste, brown sugar and bay leaves. Add red wine, then cook, covered, over medium-low heat for about 1 hour. Add tamarillos and garlic, then return to the heat for a further 30 minutes until meat is tender. Set aside to cool.

Remove the pastry base from the refrigerator and transfer the filling to the lined pie dish. Drape remaining pastry over the pie dish and press down the edges to seal together.

Brush pastry with egg wash, sprinkle with sesame seeds and then make three slits in the top to allow steam to escape during baking.

Bake in a preheated 200°C oven for 30 minutes or until the pastry is crisp and golden-brown in colour.

Serve immediately with a fresh salad or seasonal vegetables.

Hearty Tamarillo Bourguignon Pie

Chicken and Pork Pies with Rocket Pesto and Pear Mostarda

How to make Chicken and Pork Pies with Rocket Pesto and Pear Mostarda Recipe - The magic of these pies lies in the fact that they are a complete twist on the traditional pork pie. Combining chicken with pork, the modern transformation is taken a step further by ser􀁞ing them with rocket pesto and a lovely pear mostarda. Recipe From Dean Brettschneider

MAKES 8 INDIVIDUAL PIES

PEAR MOSTARDA
¾ cup caster sugar
1 tbsp brown mustard seeds
4 tsp Dijon mustard
2 bay leaves
pinch of cayenne pepper
1 tbsp vegetable oil
large pinch of salt
2⁄3 cup cold water
2 firm but ripe pears, peeled, cored and diced into 1cm cubes
¾ cup dried apricots, quartered

PASTRY
1 quantity of Hot Water Pastry

FILLING
800g skinless chicken breast, finely diced
500g minced pork
300g bacon, rind removed and finely chopped
1 brown onion, finely chopped
6 cloves garlic, peeled and finely chopped
½ cup flat-leaf parsley, finely chopped
¼ cup sage leaves, finely chopped
1 tbsp finely chopped rosemary zest of 2 lemons
salt and white pepper, to taste
8 tbsp rocket pesto

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make the Pear Mostarda a day ahead. Combine the sugar, mustard seeds, 2 tsp mustard, bay leaves, cayenne pepper, oil, salt and water in a medium saucepan and bring to a simmer over medium-high heat. Reduce heat to medium. Add the fruit and cook, stirring occasionally, until the liquid has evaporated and the fruit is glossy (20–25 minutes). Stir in the remaining mustard, season to taste and refrigerate for at least 24 hours. Bring to room temperature to serve.

Make Hot Water Pastry ahead, roll into one large disc and rest it as required. Set aside one-quarter of the pastry and roll out the remainder to 4–5mm thick. Cut eight rectangles or round circles large enough to fit a rectangular or Texas muffin tin. (Reserve and re-roll scraps.) Take the remaining quarter of the pastry and roll
out to 3–4mm thick. Cut eight tops that will fit over your chosen muffin tin shape. Remember to cut a large hole in each top to fill with pesto after baking. Keep pastry cases and lids refrigerated until needed.

For the filling, mix the chicken, pork, bacon, onion, garlic, herbs and lemon zest in a large bowl. Season with salt and pepper to taste and refrigerate until required.

Remove the pastry cases and lids from the refrigerator. Divide the chicken and pork mixture between the cases, then brush rims with water. Take the pastry lids and cover the tops of the pies, pressing edges to seal, and trimming with a sharp knife. Transfer to a baking paper-lined oven tray and refrigerate until chilled (1 hour).

Remove pies from the refrigerator and brush the pastry with egg wash. Bake in a preheated 200°C oven for 45–50 minutes or until the pastry is crisp and golden-brown in colour.

Once at room temperature, spoon the rocket pesto into the holes in the pie lids and serve with Pear Mostarda.

Chicken and Pork Pies with Rocket Pesto and Pear Mostarda

Untraditional Shepherds Pies

How to make Untraditional Shepherds Pies Recipe - Think of this as having all the elements of a classic Shepherd’s Pie but just given my new world’ baking twist in terms of design and presentation. I love it and so will you. Recipe From Dean Brettschneider

MAKES 4 × 500ML PRESERVING JARS

FILLING
1 tbsp olive oil
1 large onion, chopped
2 medium carrots, diced
2 tbsp flour
500g lean minced lamb or beef
2 tbsp tomato purée
1 tbsp fresh thyme leaves
1 generous splash Worcestershire
sauce
500ml beef stock
salt and pepper, to taste

CRISPY HERB POTATOES
800g potatoes
2 tbsp olive oil
2 cloves garlic, peeled and finely
chopped
1 tbsp chopped fresh rosemary
1 tbsp fresh thyme leaves
salt and pepper, to taste
4 tbsp chopped chives
100g tasty cheese, grated

Method:

Heat the oil in a medium saucepan, then add the onion and carrot and cook for a few minutes. Stir in the flour and cook for a few minutes while stirring. When the carrots are soft, turn up the heat, add the mince and brown, stirring to ensure all the mince is broken up in crumbly bits.

Add the tomato purée, thyme and Worcestershire sauce and fry for a few minutes. Pour over the stock and bring to a simmer. Reduce the heat to low, then cover and cook for 40 minutes, uncovering halfway and stirring occasionally throughout. Season with salt and pepper to taste. Keep hot, ready to use, while you are preparing the
Crispy Herb Potatoes.

Wash and scrub the potatoes and cut into halves or quarters, then boil in plenty of salted water for 10–15 minutes until tender, but still a little firm (not too soft as you need to fry them). Drain and cool a little before cutting into small rough cubes.

In a heavy-based frying pan, heat the oil until hot, then add the garlic, potatoes, rosemary and thyme and fry until crisp and golden-brown in colour. Season with salt and pepper and toss with half of the chives.

Spoon the hot mince filling evenly into the preserving jars, top with a good sprinkle of grated cheese and the rest of the chives and then top with the Crispy Herb Potatoes. Lightly season again and serve immediately.

Untraditional Shepherds Pies

Classic Kiwi Bacon and Egg Pie

How to make Classic Kiwi Bacon and Egg Pie Recipe - Here I ha􀁞e taken an iconic home-baked pie that almost everyone has experienced at some point and gi􀁞en it a new look with the smoky, spicy orange paprika pastry. The black sesame seeds gi􀁞e e􀁠tra bite and colour so that it’s like an old car with a new paint job! Recipe From Dean Brettschneider

MAKES A 24CM ROUND DEEP PIE, SERVING 6–8 PEOPLE

PASTRY
1 quantity of Smoked Paprika and Black Sesame Seed Puff Pastry

FILLING
50g tasty cheese
10 slices farmhouse-style bacon
12–15 eggs
5 tbsp each very finely chopped
fresh parsley and basil
salt and freshly ground black pepper, to taste
2 large firm but ripe tomatoes, thinly sliced

Method:
Make Smoked Paprika and Black Sesame Seed Puff Pastry the day before and store wrapped in the refrigerator.

Place a baking tray on the lower shelf of the oven and preheat it to 210°C. The pie can be placed directly on the tray, which helps the pastry base to bake right the way through.

Divide the pastry in two, one piece slightly larger than the other. On a floured surface, roll out the larger piece and ease into a 24cm fluted deep pie dish or flan ring with a removable base.

Roll out the remaining pastry into a circle large enough to form the top, lightly flour and roll up in plastic wrap. Set aside in the refrigerator.

Finely grate the cheese and scatter over the pastry-lined base. Remove the rind from the bacon and cut into strips. Place half the strips in an even layer over the cheese. Take all but one of the eggs and break them one at a time, placing directly on top of the bacon. Try not to break the yolks.

Scatter the herbs evenly over the eggs. Sprinkle liberally with salt and pepper, and layer over slices of tomato and the remaining strips of bacon.

Place the chilled pastry on top to form a top crust.

Break the remaining egg into a cup and beat it with a fork. Use a little of the beaten egg to seal the top pastry to the base by brushing the underside of the top pastry and gently pressing the top to the sides. Brush the remaining beaten egg over the top to glaze the pie.

For best results, leave the prepared pie to rest for 1 hour before baking or, even better, overnight in the refrigerator.

Bake in a preheated 210°C oven for 45–50 minutes or until the pastry is crisp and golden-brown in colour. Allow to stand for at least 20 minutes before removing from the tin.

Steak, Caramelised Onion and Red Capsicum Mustard Pies

How to make Steak, Caramelised Onion and Red Capsicum Mustard Pies Recipe - I was first introduced to this pie in the early 2000s, when gourmet pies were becoming popular. It still sits among my favourite steak pies simply because of the tangy red capsicum mustard and the sweetness of the caramelised onion. Recipe From Dean Brettschneider

MAKES 4 INDIVIDUAL PIES

PASTRY:
1 quantity of Butter Puff Pastry

CARAMELISED ONION:
1 large onion, peeled
15g butter
10g soft brown sugar

FILLING:
50g butter
70g standard plain flour
350ml milk
1½ tsp mustard powder
1 tsp freshly ground black pepper
½ tsp salt
400g beef topside
80g Maille Provençale mustard
(with red capsicum and garlic)
2 small cloves garlic, peeled and crushed
120g chopped red capsicum

GLAZE:
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Butter Puff Pastry ahead and rest it as required. Divide the pastry in half and roll one half out to 2–4mm thick on a lightly floured surface. Line four individual pie dishes with the pastry. On a lightly floured surface, roll out the other half of the pastry to 3mm thick and cut into four equal pieces for your tops. Lightly dust each disc with flour, put between plastic wrap, cover and place in the refrigerator until required.

To caramelise the onion, slice the onion and set aside. Melt the butter in a frying pan over a medium heat and add the sugar. Add the onion to the butter and sugar mixture, and allow it to soften and turn a light golden colour, stirring occasionally. This should take approximately 20 minutes. Remove from the heat and cool. Set aside until later. This can be made a day in advance and kept in the refrigerator.

To make the filling, place the butter in a saucepan and melt over a medium heat. Add the flour to the butter, and blend until a firm ball of dough is formed and the saucepan is left clean. Slowly add a little of the milk and mix in thoroughly. Keep adding small quantities of milk, mixing in each addition thoroughly to prevent
lumps. Once all the milk is added to make a runny sauce or roux, add the mustard powder, freshly ground black pepper and salt. Mix together and set aside until required.

Cut beef into cubes and cook in its own juices in a saucepan. Once the meat is cooked, add enough flour to soak up all the juices.

Heat the roux over a moderate heat, stirring constantly until it reaches a thick consistency. Add the Provençale mustard, garlic and capsi cum. Mix until all the ingredients are blended together.

Add some of the thick sauce to the meat, stir in and then mix the remainder of the sauce into the meat. Allow to cool or cover and place overnight in the refrigerator.

Place some beef filling mixture into each pie base and fill to threequarters. Add a layer of caramelised onion, then brush the edge of each pastry base with egg wash and place the pastry lid on top. Seal edges and trim away any excess pastry with a sharp knife.

Brush the top surface with egg wash. Rest for 1 hour (or longer) before baking.

Bake in a preheated 220°C oven for 30 minutes. Allow to cool in the pie dishes for 30 minutes, then remove and place on a cooling rack.

Steak, Caramelised Onion and Red Capsicum Mustard Pies

Sausage, Sun-dried Tomato and Potato Tart

How to make Sausage, Sun-dried Tomato and Potato Tart Recipe - This is one of my favourites simply because it looks absolutely stunning, making me just want to grab a slice and eat it. It’s as rustic as they come. Enjoy with a nice glass of crisp, fruity Sauvignon Blanc – it doesn’t need anything else. Recipe From Dean Brettschneider

MAKES A 22CM TART, SERVING 4–6 PEOPLE

PASTRY:
1 quantity of Basic Short Pastry

FILLING:
3 tbsp olive oil
3 onions, thinly sliced
2 cloves garlic, finely chopped
3 tbsp water
200g waxy potatoes, peeled and chopped
350g best quality fresh pork
sausages
1 tbsp standard plain flour
2–3 tbsp tomato purée
12 sun-dried tomato halves in oil, chopped
1 tsp dried chilli flakes
2 tsp dried Herbes de Provence
sea salt and freshly ground black pepper, to taste
100g mascarpone

Method:
Make Basic Short Pastry and bring to room temperature, if necessary. Roll out the pastry on a lightly floured surface, then use it to line a 22cm round tart tin (4cm deep). Prick the base, then chill or freeze for 15 minutes. Line the tart with aluminium foil and place baking blind material inside. Bake blind in a preheated 200°C oven for 15–20 minutes or until the pastry is baked through. Remove the foil and weights and place the tin back in the oven for 5 minutes.

To make the filling, heat the oil in a large saucepan, then add the onion, garlic and water. Cover and cook over gentle heat for about 1 hour or until onion is meltingly soft but not coloured. Stir occasionally to prevent them from catching and burning. Remove from the heat and let cool.

Blanch the potatoes in boiling, salted water for 1 minute, then drain and set aside. Remove the skins from the sausages. Heat a non-stick frying pan and add the sausage meat, breaking it up with a fork or wooden spoon as it cooks and browns.

After about 5 minutes, stir in the flour, tomato purée, sun-dried tomatoes, chilli, herbs, salt and pepper. Cook for a further 5 minutes, then stir in the potato. Spoon the mixture into the pastry case and dot with small spoonfuls of the mascarpone and cooked onion. Rough it up a little to give it a rustic look.

Bake in a preheated 220°C oven for 25–30 minutes or until golden in colour.

Sausage, Sun-dried Tomato and Potato Tart