Douze-pointe pies

Douze-pointe pies

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 1 hr Cook: 1 hr

Skill level

Easy

Servings

Makes 12 pies, 4 of each flavour

In ode to the Eurovision Song Contest, these shortcrust pies contain Spanish pepper, Greek cheese and Polish pierogi fillings

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving (1 of each pie)

kcalories
834
protein
18g
carbs
69g
fat
54g
saturates
19g
fibre
7g
sugar
10g
salt
2.1g

Ingredients

  • a little oil, for greasing
  • 500g pack all-butter shortcrust pastry
  • a little flour, for dusting
  • 1 egg, beaten

For 4 polish pierogi pies

  • 85g potatoes, cut into chunks
  • 1 tbsp butter
  • 85g white or green cabbages, finely shredded, then roughly chopped
  • 3 spring onions, chopped
  • 3 25g mature cheddar, grated
  • 1 egg yolk, beaten

For 4 spanish pepper pies

  • 1 small red pepper, deseeded and diced
  • ½ onion, chopped
  • 2 garlic cloves, crushed
  • 1 tsp paprika
  • 1 tbsp olive oil
  • ½ x 400g can cherry tomatoes or chopped tomatoes
  • 2 tsp brown sugar
  • 1 tsp vinegar (Sherry, red wine or malt)
  • 1 tbsp finely chopped parsley

For 4 greek cheese pies

  • 50g feta cheese, crumbled
  • 75g ricotta
  • 1 egg yolk
  • zest 1 lemon, plus a squeeze of juice
  • 2 garlic cloves, crushed
  • 75g spring greens, roughly chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Grease the holes of a 12-hole muffin tin, then line each row with a long, thin strip of baking parchment (to help you remove the cooked pies). Roll out two-thirds of the pastry on a lightly floured surface and stamp out 12 x 11-12cm circles (you may need to re-roll the trimmings). Press a circle into each hole. Wrap the remaining pastry and any scraps in cling film.
  2. To make the Polish filling, boil the potatoes in salted water until tender. Drain well, tip back into the pan to steam-dry for 1 min, then mash. Add the butter to a frying pan and gently fry the cabbage until soft. Stir intothe mash with the spring onions, cheese, egg and seasoning. Set aside.
  3. For the Spanish pies, put the pepper, onion, garlic, paprika and oil in a pan and fry until softened. Add the tomatoes, sugar, vinegar and parsley, and simmer for 10 mins until thickened. Set aside to cool.
  4. To make the Greek pies, put the feta, ricotta, yolk, lemon zest and juice, and garlic in a food processor. Whizz until smooth. Tip in the greens, pulse for a few secs to chop in, then season well.
  5. Fill 4 cases with the Polish filling, 4 with the Spanish and 4 with the Greek. Roll out the remaining pastry and stamp out 12 x 6-7cm circles. Add a top to each pie, pressing the edges together to seal. Re-roll the trimmings and stamp out the numbers ‘1’ and ‘2’ with mini number cutters. Stick a 1 and 2 onto each pie with a little of the beaten egg, then brush the whole lids with more egg. Cover with cling film and chill for up to a day.
  6. Heat oven to 200C/180C fan/gas 6. Bake the pies for 25-30 mins until golden. Cool in the tin – these are best served just warm. Carefully lift the pies out of the tin using the parchment strips, transfer to a platter and serve.

Recipe from Good Food magazine, May 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips