Name: Douze-pointe pies
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: Makes 12 pies, 4 of each flavour
Cuisine: British
Ingredients: a little oil for greasing; 500g pack all-butter shortcrust pastry; a little flour for dusting; 1 egg beaten; 85g potato cut into chunks; 1 tbsp butter; 85g white or green cabbage finely shredded, then roughly chopped; 3 spring onions chopped; 3g mature cheddar grated; 1 egg yolk beaten; 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; 50g feta cheese crumbled; 75g ricotta; 1 egg yolk; zest 1 lemon plus a squeeze of juice; 2 garlic cloves crushed; 75g spring green roughly chopped

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Douze-pointe pies

Douze-pointe pies

Sarah Cook

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Makes 12 pies, 4 of each flavour

Easy

Prep: 1 hr

Cook: 1 hr

A star rating of 4.5 out of 5.2 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 potato

cut into chunks
1 tbsp butter
85g white or green cabbage

finely shredded, then roughly chopped
3 spring onions

chopped
3g 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 green

roughly chopped

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Nutrition: per serving (1 of each pie)

kcal834
fat54g
saturates19g
carbs69g
sugars10g
fibre7g
protein18g
salt2.1g

Method

step 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.
step 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.
step 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.
step 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.
step 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.
step 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

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A star rating of 4.5 out of 5.2 ratings

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