Douze-pointe pies

Douze-pointe pies

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(1 ratings)

Prep: 1 hr Cook: 1 hr


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

  • Freezable
  • Vegetarian

Nutrition: per serving (1 of each pie)

  • kcal834
  • fat54g
  • saturates19g
  • carbs69g
  • sugars10g
  • fibre7g
  • protein18g
  • salt2.1g
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  • a little oil, for greasing
  • 500g pack all-butter shortcrust pastry
  • a little flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    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
    olive oil

    Olive oil

    ol-iv oyl

    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 cheese made from whey and traditionally a by-product of…

  • 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…

  • 2 garlic cloves, crushed
  • 75g spring green, roughly chopped
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…


  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.

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Comments, questions and tips

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17th Jun, 2016
Excellent concept as a little homage to Eurovision! The Spanish and Greek fillings are especially good, although I think that the Greek filling may work better with puff pastry or filo. I plan to make these in to pasties over the summer months, which would be perfect for picnics.
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