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How to make shortcrust pastry for one deep-fill pie for one

Ingredients:

30g Unsalted Butter
60g Plain Flour
2 Tbsp whole milk
Pinch of Salt

  1. Stir the flour and salt together in mixing bowl
  2. Cut up butter into small cubes 
  3. Combine the flour, salt and butter
  4. Mix butter and flour with fingertips to produce coarse breadcrumbs
  5. Gradually add the milk, stir with mixing knife until dough comes together(take care not to add too much liquid)
  6. Form a ball, cling film then chill in the fridge
  7. When cooled take dough out of the fridge.
  8. Roll to a consistent 2mm thickness
  9. Using the pastry cutter use the large circle to cut the base
  10. Use smaller circle to cut the pastry lid
  11. Place base in piemaker, fill with chosen filling, apply lid and cook for 15-20 minutes
  12. Turn off Piemaker, take out pie with care

This is for the filling – check out the shortcrust pastry recipe for the pie itself.

Ingredients:

1 rasher back bacon
1 pork sausage
40g black pudding
50g baked beans
1 onion
1 egg
Tomato puree
Pasatta
Cannellini beans
Brown sugar
Smoked paprika (optional)
Salt & Pepper

  1. Finely chop the onion, fry ½ along with Tsp tomato puree for 8 minutes
  2. Add Pasatta, beans, sugar and spice(optional)
  3. Heat through for 5 minutes then set aside
  4. Fry other ½ of the onion for 5 minutes then add black pudding and sausage meat, fry for a further 8 minutes, season then set aside.
  5. Fry rasher of bacon for 5 minutes on a high heat
  6. Line pastry base with bacon rasher then layer beans and black pudding mix on top
  7. Make well in mixture then crack egg into the well
  8. Place on pastry lid, clamp down, switch on
  9. Perfect pie ready in 15-20 minutes

This is for the filling – check out the shortcrust pastry recipe for the pie itself.

Ingredients:

Haggis 500g
Large Onion
2 cloves garlic
250ml beef stock
2 Tbsp tomato puree
2 Tsp Worcester sauce
1 Tbsp Plain Flour
Optional: Spice mix, nutmeg, grated cheese

  1. Fry off onion in hot oil, cook for 5 minutes until soft, add the garlic and cook for a further 2 minutes
  2. Add the crumbled haggis and stir to combine
  3. Stir in the stock, tomato paste, Worcester sauce and flour. Stir and cook for 15 minutes
  4. Taste, season and add chosen spices
  5. Meanwhile boil potato and swede in separate pans
  6. When soft, mash and add butter
  7. Add haggis mixture to pastry base followed by a layer of potato then topped with swede.
  8. Cook for 15-20 minutes
  • Optional: top pie with grated cheddar

This is for the filling – check out the shortcrust pastry recipe for the pie itself.

Ingredients

4 medium size potatoes
Medium white onion (diced)
Knob of butter to sauté the onion
Tin of corned beef chopped up
Knob of butter for the potatoes
Vegetable stock cube
Beef stock cube
Salt and pepper
Optional: Worcester Sauce

  1. Peel and chop the potatoes, put them in a large pan of water, add the vegetable stock cube and boil until tender, for approximately 20 minutes. Drain the potatoes and mash, add the knob of butter and plenty of salt and pepper, and the crumbled oxo cube and mix it all together.
  2. Saute the onions in the knob of butter until soft and then stir into the mashed potato. Chop the corned beef into small squares and stir it into the potato mix with a fork till all combined well. 
  3. Fill the base of your pie with the delicious filling leaving quite proud then add lid.
  4. Close lid, clamp and turn on piemaker.
  5. 15-20 minutes: the perfect pie

This is for the filling – check out the shortcrust pastry recipe for the pie itself.

Ingredients:

2 x 400g cans of jackfruit
200g chopped tomatoes
1 Tbsp veg oil
1 red onion
1 tsp ground cinnamon
1 tsp cumin seeds
2 tsp smoked paprika
2 tsp chipotle tabasco
1 Tbsp apple cider vinegar
4 Tbsps BBQ sauce

  1. Cook the onion until soft
  2. Add the cinnamon, paprika and cumin and cook for around 2 minutes
  3. Add the tabasco, vinegar and BBQ sauce mix well before adding the tomatoes
  4. Lastly add the jackfruit cook until broken down/shredded
  5. Add the mixture to the premade pastry base, place on lid, clamp and cook for 15-20 minutes

This is for the filling – check out the shortcrust pastry recipe for the pie itself.

Ingredients:

300g potatoes
2/3 leeks
80g butter
2 Tbsp flour
200ml milk
100g Cheddar
100g Gruyere
1 tsp parsley
1 tsp Dijon mustard
100g cream cheese
3 cloves of garlic
Salt and pepper

  1. Cook the potatoes in a pan of boiling salted water for 10-12 minutes until just tender. Drain well.
  2. Meanwhile, cook the leeks in the butter until softened, then sprinkle over the flour and stir in well. Keep cooking and stirring for a few minutes, then gradually add the milk, stirring as you do, until you have a sauce. Stir in the cheese, mustard and parsley. Season, stir in the potatoes then set aside
  3. In a separate pan cook the garlic and butter on a low heat for 2 minutes, add the cream cheese and heat until combined.
  4. Line premade pastry with potato mixture, use a tablespoon to make in a well in the centre, add a spoonful of the creamed cheese mixture, top with potato mixture
  5. Place on pastry lid, clamp down piemaker and wait 15-20 minutes

This is for the filling – check out the shortcrust pastry recipe for the pie itself.

Ingredients:

400g White fish
400g Smoked haddock
Potatoes
1 large onion
40g Butter
40g Plain flour
3/4 pint of milk
Nutmeg
Cheddar
Eggs for well
Dill (finely chopped)
Salt and Pepper

  1. Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over the milk. Quarter 1 onion bring and add to the pan. Bring to the boil.
  2. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the saucepan.
  3. Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat.
  4. Take off the heat, pour in a little of the cold poaching milk, then stir until blended.
  5. Continue to add the milk gradually, mixing well until you have a smooth sauce.
  6. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon.
  7. Remove from the heat, season with salt, pepper, dill and a pinch of freshly grated nutmeg, then pour over the fish.
  8. Add the mixture to the pie base, make a well for the egg, crack the egg and top with Cheddar.
  9. Add lid, clamp and cook for 15-20 minutes.

This is for the filling – check out the shortcrust pastry recipe for the pie itself.

Ingredients:

500g Salmon
250g Crème fraiche
1 onion
1 lemon
4 medium potatoes
Bunch of tarragon (finely chopped)
Salt and Pepper
40g butter
40g plain flour
1 pint of milk

  1. Peel and chop the potatoes, then boil until soft, then mash with butter, season
  2. Quarter onion add to pan along with the salmon, add milk and bring to the boil
  3. Simmer until salmon for 10 minutes
  4. Drain off milk and set aside salmon
  5. Melt butter in pan, add flour and mix rapidly. Mix until smooth then gradually add the salmon infused milk.
  6. When sauce thickens add the salmon
  7. Grate on lemon zest, add juice, crème fraiche and tarragon
  8. Fill pastry base with salmon mixture
  9. Top with mashed potato
  10. Cook for 15-20 minutes