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Douze-pointe pies

Douze-pointe pies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving (1 of each pie)
NutrientUnit
kcal834
fat54g
saturates19g
carbs69g
sugars10g
fibre7g
protein18g
salt2.1g
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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 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

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.

Goes well with

Recipe from Good Food magazine, May 2013

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