Posted in British Cuisine, Christmas, Pies

Mince Pies

It’s Christmas, and what Christmas would be complete without Mince pies.  This pastry can also be used to make apple and cherry pies too…  Below is the recipe, enjoy!!

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350g plain flour (plus a little extra for rolling out)

225g cold, diced butter

100g sugar

a pinch of salt

1 egg beaten (for pastry)

1 tbsp chilled water

1 beaten egg (for egg wash)

a little icing sugar (for decorating)


Put the flour, salt and butter into a bowl and rub together until it resembles rough breadcrumbs.

Mix in the sugar and stir.

Now add the beaten egg and water and combine into a ball.

Place on a floured work top and knead for a few minutes, coating in more flour if necessary (to stop it becoming sticky).

Now roll out, cut out circles (base circle larger than lid) and place the base circles in a greased muffin or similar cake tray (or use tin foil cups).

Place approx one teaspoon of mince pie filling, then place the lid on top pressing down lightly.

Snip the centre (allows air to escape while baking).  Brush on a little egg wash and bake at 180c for about 20 mins or until golden.

Allow 10 mins before removing from tin to cool, then place or a wire rack and sieve a little icing sugar over the top.

Serving suggestions

Goes well with cream, brandy sauce or ice cream.  Also great on their own either hot or cold 🙂

Posted in American Cuisine, Pies

Cherry Pie

cherry pie


For filling

5-6 cups of cherries – depitted (2 ½ – 3 lbs)

2 tbsp fresh lemon juice

2/3 cup of sugar

4 tbsps cornstarch

¼ tsp almond extract

For Pastry

1 ½ cups all purpose flour

1 tbsp sugar

½ tsp salt

6 tbsp unsalted butter (85g) (cubed and chilled)

3 tbsp solid veg shortening/lard (42g) (chilled and cubed)

4 tbsp (or more) ice cold water


For Filling

Over a medium heat combine the cherries, water, lemon, sugar and cornstarch.

Bring to the boil, reduce heat to low and simmer, stirring frequently for about 10 minutes.

Add almond extract.

Remove from heat and allow to cool.

For Pastry

In a blender/food processor, blend the flour, sugar and salt.

Add the butter and the shortening and pulse until course.

Drizzle in the water.

Process until it forms into moist lumps.  (If too dry add more water)

Gather into a ball with your hands and flatten into a disk shape.

Put into a bag and chill for about 1 hour.

For Pie

Split the chilled pastry in half.  Sprinkle some flour on your worktop (to avoid sticking) and roll out one half.  Place this half in a greased pie dish and press down.

Put the cooled cherry pie filling into the pie dish.

Now roll out the remaining pastry and place over the pie dish.

You will need to make a small slit in the centre to allow steam to escape.

Sprinkle with sugar and bake at 180c for about 30 minutes or until pastry is golden.


Serve with ice cream or custard or even just fresh whipped cream.

Posted in British Cuisine, Pies

Leftovers Pie

leftovers pie leftover pie 2

Last night I had loads of odd ingredients left over from other meals, so I decided to throw them all together to use them up and this is what I came up with.  Must have been good as my husband said it was the best pie he had ever tasted.


1 onion (finely chopped)

1 clove of garlic (crushed)

1 red pepper (finely chopped)

300g minced meat

Handful of spinach (roughly chopped)

1 tomato (chopped)

Handful of peas

1 Oxo cube (or any stock cube)

1 tbsp of tomato or pepper puree

1 tin of baked beans

A splash of Worcestershire sauce

Salt/pepper and red pepper flakes (as desired)

Puff Pastry (I used ready made as was feeling lazy)

1 egg (beaten for glaze)



Fry the onion and garlic for a few minutes.  Add the red pepper and fry until softened.

Add the minced meat and crumble in an Oxo cube then fry until meat is browned.

Now add the spinach, tomato, peas and Worcestershire sauce.  After a couple of minutes add the tomato or pepper puree (I used pepper as we like spicy food).

Stir in the beans and season with salt and pepper (and red pepper flakes) as required.

Remove from heat and place in an oven proof dish.

Cover with layers of puff pastry and brush over with egg glaze.

Bake in oven at 180c for approx 20 minutes or until pastry is golden brown.



Serve with creamy mashed potato and gravy.