It’s national Pie Week this week (as I found out walking into Tesco’s to shelves of special buy pastry) and I couldn’t be more excited. I love pies, they form some of my favourite meals. They are just so filling, so versatile, and also pretty quick to make – they freeze really well, so whether you make your own or buy them in you can just throw one in the oven, then come back in a hour and cook some veg. Delicious meal with very little effort.
I prefer to make my own pie (although the Chicken & Ham Pie from the butchers nearby is hard to beat!) filling and then top with ready-rolled puff pastry. I’ve never had the time to make puff pastry from scratch, although I aim to give rough puff a go in the next few weeks. I can, however, make a pretty decent shortcrust. As most students will know, I suffer from a lack of freezer space and often its impossible to freeze fully made-up pies. Its easier and more space-efficient to spoon the filling into a bag, seal, and squeeze in the tiny gaps available. When I do this I really need to make my own pastry, and that’s where this recipe comes in!
I’ve managed to devise the perfect amount to cover my ‘individual pie dish’ – ie the smallest rectangle dish Le Creuset make (I buy mine discounted – and couldn’t recommend the brand enough!). It covers the filling, and leaves just enough to double round the edges to make a thicker, crunchier crust. Not only this but it is extremely quick to make (I can make it in five minutes, before a 9am lectures, then just roll out, cover and bake when I get in) but it is relatively flaky and buttery, and extremely flavoursome from the seasoning. Not quite as good as puff pastry, but a good second-best!
Pastry Ingredients (for a big one-person pie – I am greedy, and I also like lots of pie and no other carbs!)
- 25g butter
- 50g flour
- Ice-cold water
How to Make Pastry (also, it’s easy to double/triple/quadruple the quantities if you’re feeding more than yourself – just keep the ratio of half-fat-to-flour!)
Add the flour to a mixing bowl, and season well. My preferred seasoning is a little salt, plenty of ground pepper and a little dried thyme. Tip the butter into the flour. The butter should be cubed, and straight from the fridge.
This pie filling was something quick I knocked up – I sweated down an onion and some garlic, added chicken breast and sealed, then fried some mushrooms off. I then added half (soya) cream and half chicken stock, some lemon juice and seasoning, then simmered for a bit. I find this kind of sauce freezes really well and is so adaptable!
So that’s how to make my version of a simple shortcrust pastry. Let me know if you try it out! Its also a pretty cheap recipe too – far cheaper than buying ready made pastry.
What’s your favourite type of pie?