- a little oil, for greasing
- 500g pack all-butter shortcrust pastry
- a little flour, for dusting
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
For 4 polish pierogi pies
- 85g potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g white or green cabbage, finely shredded, then roughly chopped
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- 3 spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 25g mature cheddar, grated
- 1 egg yolk, beaten
For 4 spanish pepper pies
- 1 small red pepper, deseeded and diced
- ½ onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For 4 greek cheese pies
- 50g feta cheese, crumbled
- 75g ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 1 egg yolk
- zest 1 lemon, plus a squeeze of juice
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 garlic cloves, crushed
- 75g spring green, roughly chopped
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
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.
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.
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.
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.
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.
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.